Latest Blogs — #foodwaste

California Residents No Longer Allowed to Throw Food Scraps in the Garbage Can

#foodwaste biodegradable Bokashi Food Scraps Natural Farming recycle

California Residents No Longer Allowed to Throw Food Scraps in the Garbage Can

California residents are no longer allowed to throw food scraps in the garbage can. Here is an overview of the state Senate bill SB 1383 and how it will increase the application of compost and lower the demand for landfill capacity statewide.

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Testing your Soil: 4 Types of Soil Tests and Which Lab to Use for Each

#foodwaste biodegradable Bokashi Natural Farming Testing Soil

Testing your Soil: 4 Types of Soil Tests and Which Lab to Use for Each

Testing your soil is an important part of organic gardening. Here are 4 types of soil tests and which lab to use for each test. 

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Bokashi Composting: 5 Tips to Help You Start Your Home Composting Program

#foodwaste biodegradable Bokashi Natural Farming recycle

Bokashi Composting: 5 Tips to Help You Start Your Home Composting Program

As of the year 2000, the United States led the world in municipal waste generation per person per year with 760 kgs. That’s 10.14% higher than the runner up, Australia, but of course Australia has roughly 300 million less people than the United States. This is not a good statistic to lead the world in. A large part of our municipal waste generation is food scraps, and one way that each of us can contribute to lowering the overall MWG is by starting a home composting program. But, home composting is hard and takes a long time, right? No, it...

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BierKashi: What is It and How Can You Use It in Your Garden?

#foodwaste biodegradable Bokashi Natural Farming recycle

BierKashi: What is It and How Can You Use It in Your Garden?

Today, let us tell you more about BierKashi: What is it and how can you use it in your garden!

 

What is Bokashi anyway?

The word Bokashi comes from the Japanese language and roughly translates to “fading away,” a phrase that accurately describes the process that happens when food scraps are added to the Bokashi substance itself. This process was created by Dr. Teruo Higa who was a professor at the University of Ryukyus in Okinawa, Japan back in the 1980’s.

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