This week’s Tweets

By , 27 May 2012 15:43

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Copley Community Orchard – Bokashi Field Trial

By , 21 May 2012 21:22

The Environmental Youth Alliance has partnered with the City of Vancouver to work with community members to create Copley Community Orchard on the former grounds of Richard and Marie Copley’s orchard. This land was vacant for decades, and now, in keeping with the site’s history, the focus of the project is perennial fruit agriculture and celebration.

The site is shared between the EYA’s youth programming and Copley Community Orchard. Community Studio has assisted us in designing our exciting plans which include an apple orchard, cherry trees, espaliered apple and pear trees, rare or unique fruit trees, berry bushes and fruiting shrubs. We also have planned an accessible bed area which will be open to all members of the community.

I received permission to add some bokashi to the cherry trees as a fertilizer. Here’s what I did.

Bokashi will be added to the cherry trees on the right [north] side of the path.

 

Copley Commons - Bokashi trial 1

 

The trees were planted during the first work party on April 28 -29, 2012.

Copley Commons - Bokashi trial 1-1

 

Holes are made on the uphill side of the roots, about 4 – 5in / 10-12cm deep

Copley Commons - Bokashi trial 1-2

 

Bokashi is added to the holes and covered

Copley Commons - Bokashi trial 1-3

 

Tree No. 1 with opposite for control and reference

Copley Commons - Bokashi trial 1-5

 

Tree No. 2

Copley Commons - Bokashi trial 2-1

 

Tree No. 3

Copley Commons - Bokashi trial 3-1

 

Tree No. 4

Copley Commons - Bokashi trial 4-1

 

Tree No. 5

Copley Commons - Bokashi trial 5-1

 

I will take pictures again on the Canada Day Weekend July 1, 2012

This week’s compost news

By , 20 May 2012 15:43

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Terra Biosa – Yummy Yards bokashi field trial

By , 27 April 2011 08:10

Cross-posted at Great Day Solutions

 

Yummy Yards is a Community Supported Agriculture business in Vancouver.

Yummy Yards Bokashi Bed #1

I gave Emi and Kate some bokashi to test on one of their garden beds

Yummy Yards Bokashi Bed #3

 

and I’ll be checking throughout the spring and summer to document

the progress of the plants they grow there.

 

Yummy Yards Bokashi Bed #5

Terra Biosa page content added

By , 13 April 2011 22:37

Found here

Blog hacked. Fixed. Regrets.

By , 28 November 2010 04:06

[Expletive deleted] managed to find a way to login.

2010-11 Winter Market Schedule

By , 26 November 2010 21:51

If you are a returning customer, send me an email or give me a call to let me know the day you plan to come. That way I will know to bring extra bokashi for you.

Except for December 11th, all Winter Market days take place in the parking lot of
Nat Bailey Stadium from 10:00A.M. – 2:00P.M.

November 27

December 11 – Holiday Market 10:00 AM – 6:00 PM at the Croatian Cultural Center

December 18

January 22

February 26

March 26

April 16

I am available at any time to meet with new and returning customers. Call or email me now.

All customers will get a bokashi card. After your 5th refill, you get a free bag of bokashi!!

Press: Students get lesson in Bokashi

By , 27 September 2010 09:47

When Todd from the Richmond Review called me to do a story about bokashi I suggested we meet where the bokashi is being used by one of my customers in Richmond.

Click on the link to watch a short video.

Students get lesson in Bokashi

Bokashi composting may be the next big “growth” industry in the world of green—and Richmond elementary schools are leading the charge.

Unlike traditional composting in which plant materials are stored in a bin and turned from time to time while the organic matter breaks down into soil over several months, Bokashi composting is a much faster process. All food waste—including meat, bones, dairy, bread and just about anything edible—is put into a bucket and “pickled” with a sprinkle of special micro-organisms called Bokashi.

Invented in Japan in the 1980s, the secret of Bokashi—which, roughly translated, means “fermented organic matter”—is in the “pickling” action of its micro-organisms.

When spread over food waste at eight- to 10-centimetre deep intervals in an airtight container, these organisms ferment the contents rather than simply allowing them to rot as in a traditional compost bin.

The result is no foul smell, no insects and no lengthy decomposition time—even with non-organic foods like meats and cheese.

According to Vancouver’s self-professed “Bokashi Man” Al Pasternak, that makes Bokashi composting perfect for condo-dwellers or those with limited to no yard space who, nonetheless, want to reduce their environmental footprint by composting in their homes.

Perfect too, it seems, for Richmond elementary schools, with Quilchena, Ferris, Grauer and Maple Lane elementaries all boasting in-classroom Bokashi programs this year.

Once filled, the Bokashi container does need to be dumped into a garden or standard compost bin for the final stage of its transition into soil. But the Bokashi advantage is that once transferred from the bucket, the Bokashi waste is typically ready to be planted in within about a month, starting a new growth-cycle much quicker than standard yard composting.

“When it comes out of the bucket, the food looks exactly the same as when it went in but its chemical structure has changed completely because it’s now a pickled leftover onion or whatever it is. It’s infused with the microbes that do the pickling and it’s more wet but you’ve got no smell and it doesn’t attract fruit flies,” Pasternak said.

“Bones won’t necessarily break down in the bin but they won’t smell and won’t attract critters once they go into the compost, and after they come out of the Bokashi they’re much more pliable and, if you did have a lot, could be easily broken up in the garden with a shovel blade,” he added.

According to Quilchena principal Ric Pearce, his school’s student-run Bokashi program fills as many as four 20-litre buckets of food waste each month.

“We have small buckets in each classroom and then in one of our storage rooms we have one of the larger buckets,” Pearce said. “We have a group of kids that go around and gather it up every lunch and put it into the big bucket and put the Bokashi on it and then deliver the small buckets back.”

Once the school’s four rotating large buckets are filled, they deliver them to the Terra Nova community gardens where some Quilchena classes go every two weeks to plant, tend and harvest their crop of strawberries, peas, potatoes and sunflowers, Pearce said.

Last year, Quilchena’s Bokashi program delivered 43 28-pound buckets of food waste to Terra Nova, according to Pearce. That’s approximately 1,204 pounds, or over a half-tonne, of food waste diverted from area landfills and turned into nutrient-rich soil and a learning opportunity for Richmond schoolchildren.

Pasternak, who may [be] the only homegrown cultivator of Bokashi in Metro Vancouver, supplies Quilchena with its Bokashi blend and delivered a refill of the micro-organisms on Tuesday.

“I’ve been supplying Quilchena with their Bokashi for the past year and there may be another supplier in Richmond because Bokashi is very popular in the school system there, but I believe the other supplier’s source comes from back east,” he said. “But it’s very easy to make yourself and then put onto any dry medium from coffee grounds to wheat bran to pencil shavings even.”

And pencil shavings are a resource that one young, enterprising Grade 6 student assured Pasternak that Quilchena Elementary has an endless, and potentially lucrative, surplus of.

Ivan's Bokashi success

By , 27 September 2010 09:22

This is from last year….

Elanor's Bokashi Success

By , 27 September 2010 09:19

This is from last year….

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