Fermenting Food Waste with Bokashi
Bokashi fermentation of food waste is a revolutionary, urban-friendly alternative to traditional composting. Beneficial micro-organisms are added to food waste to create scraps that can be buried in soil. Unlike regular composting, bokashi can be used with all food wastes, including meat, dairy, fish and fats and has a pleasant, pickled smell. In this hands-on class, students will make a pound of bokashi bran that they will be able to take home at the end of the class.
The workshop will be taught by Bozeman local Kathleen Rauch. Kathleen spent the years of her daughters' early childhood living on a small farm on Whidbey Island, WA. There, she dedicated herself to the art of homesteading and learned to raise all manner of plants and animals along with techniques for food preservation, herbal medicine-making and community-building. Her years of hobby farming inspired an on-going fascination with techniques for building soil health and vitality, through fermenting food waste, and incorporating mycorrhizal fungi and bio-char.
The workshop will be taught by Bozeman local Kathleen Rauch. Kathleen spent the years of her daughters' early childhood living on a small farm on Whidbey Island, WA. There, she dedicated herself to the art of homesteading and learned to raise all manner of plants and animals along with techniques for food preservation, herbal medicine-making and community-building. Her years of hobby farming inspired an on-going fascination with techniques for building soil health and vitality, through fermenting food waste, and incorporating mycorrhizal fungi and bio-char.
Upcoming Workshops:
Workshops are held in Bozeman, near Montana State University. Location and directions will be e-mailed upon registration. Please register in advance. Cost is $45 (includes one pound of bokashi bran).
Workshops are held in Bozeman, near Montana State University. Location and directions will be e-mailed upon registration. Please register in advance. Cost is $45 (includes one pound of bokashi bran).
- Tuesday, November 5, 7-9pm