Bokashi is compressed as much as possible to allow fermentation to occur in an anaerobic environment.

Getting the bokashi out of the bucket in preparation for drying requires loosening the material. Today, after over a year on the job, the fork broke

After a short moment of reflection – there has got be an easier way to do this – another fork was pressed into service

I noticed that the tines are closer together – caused by an accident of some kind – and it works better than the old one. Eureka!!