From Shirley, a happy customer in Southwest, Nova Scotia
The whole system is working like a charm and no smell, and lots of good em coming from the facet!!!!! We have already put lots of compost in our dug over garden so that in the spring we can plant. The compost green thingy which we received from the municipality was filled with bokashi and compost last year and it was totally soil in the spring. We love this whole thing.
From Tom Haynes-Paton, Barton Nova Scotia
I am part of a Network of environmentally conscious citizens here in Eastern Canada who have as been using Osprey Landing Bokashi for composting for a variety of purposes. I personally have used it in my home for composting kitchen scraps for a number of years and it is extraordinary stuff! Right now my small garden is booming here in Nova Scotia because of last winter's Bokashi-composted-kitchen scraps that I integrated into each row of soil. Handling garbage is not one of my favourite tasks. But I very much like the smell of the clean, dry Bokashi each time I open the bag. That helps to make an otherwise rather disagreeable job almost a delight. I tried an experiment a while back to see just how effective this Osprey Landing Bokashi is. I took some Bokashi that had exceeded its shelf life of one year (I was really going to test it!) and fermented several cups of kitchen scraps for 10 days. Then I took an equal amount of fresh scraps and placed both containers outdoors in the cleaned-out green-cart, which Nova Scotia uses to hold and pick up organic scraps. This was in June. In four days, the cart began to smell. But the Bokashi scraps still had their not-unpleasant cider smell. The "fresh" was another matter! On the fifth day, there were literally handfuls of maggots in only one of the containers which was by now a soupy and smelly mess. Guess which one. The Bokashi-fermented scraps were still dry, no maggots, no undue smell. Some of the terrible stink produced by the rotting garbage is the notorious greenhouse gases we hear so much about. This means that when you compost with Osprey Landing Bokashi, you are actually and directly cutting down on home-production of our earth's greenhouse gases. Home composting takes extra effort and commitment over sending it to a landfill or to a municipal composting facility. People are Bokashi-composting for many personal reasons and for me direct reduction of greenhouse gases is an important one. Our members have found Osprey Landing Bokashi owner/producer Leslee Fredericks to be very knowledgeable and helpful if you have questions.
The whole system is working like a charm and no smell, and lots of good em coming from the facet!!!!! We have already put lots of compost in our dug over garden so that in the spring we can plant. The compost green thingy which we received from the municipality was filled with bokashi and compost last year and it was totally soil in the spring. We love this whole thing.
From Tom Haynes-Paton, Barton Nova Scotia
I am part of a Network of environmentally conscious citizens here in Eastern Canada who have as been using Osprey Landing Bokashi for composting for a variety of purposes. I personally have used it in my home for composting kitchen scraps for a number of years and it is extraordinary stuff! Right now my small garden is booming here in Nova Scotia because of last winter's Bokashi-composted-kitchen scraps that I integrated into each row of soil. Handling garbage is not one of my favourite tasks. But I very much like the smell of the clean, dry Bokashi each time I open the bag. That helps to make an otherwise rather disagreeable job almost a delight. I tried an experiment a while back to see just how effective this Osprey Landing Bokashi is. I took some Bokashi that had exceeded its shelf life of one year (I was really going to test it!) and fermented several cups of kitchen scraps for 10 days. Then I took an equal amount of fresh scraps and placed both containers outdoors in the cleaned-out green-cart, which Nova Scotia uses to hold and pick up organic scraps. This was in June. In four days, the cart began to smell. But the Bokashi scraps still had their not-unpleasant cider smell. The "fresh" was another matter! On the fifth day, there were literally handfuls of maggots in only one of the containers which was by now a soupy and smelly mess. Guess which one. The Bokashi-fermented scraps were still dry, no maggots, no undue smell. Some of the terrible stink produced by the rotting garbage is the notorious greenhouse gases we hear so much about. This means that when you compost with Osprey Landing Bokashi, you are actually and directly cutting down on home-production of our earth's greenhouse gases. Home composting takes extra effort and commitment over sending it to a landfill or to a municipal composting facility. People are Bokashi-composting for many personal reasons and for me direct reduction of greenhouse gases is an important one. Our members have found Osprey Landing Bokashi owner/producer Leslee Fredericks to be very knowledgeable and helpful if you have questions.
Quick compost
Restaurant handles scraps with new recipe
From article:
By Jonathan Riley
DIGBY COURIER
NovaNewsNow.com
Tara McLeod, owner of the Hungry Hollow restaurant is having success with a new recipe these days.
She puts all her scraps and peelings into a big bucket, mixes it with a Japanese ingredient called Bokashi and lets in sit for ten days.
She mixes it with soil at home and in three weeks, she has useable compost.
"Composting the traditional way takes me a year and a half", she says while cleaning potatoes for home fries. "These peelings will be in my garden in a month making my soil happy."
One bi-product of the process is (EM) water. There is a screen in the bottom of the compost bucket and a faucet so the water can be drained off.
McLeod uses this water, diluted, to water her window boxes and uses it pure to boost breakdown in her septic system.
Most importantly for her, she has reduces the number of garbage pickups at her restaurant from 12 a month to two.
"I feel great that I'm getting this great compost and I'm reducing greenhouse gases at the same time" says McLeod.
Restaurant handles scraps with new recipe
From article:
By Jonathan Riley
DIGBY COURIER
NovaNewsNow.com
Tara McLeod, owner of the Hungry Hollow restaurant is having success with a new recipe these days.
She puts all her scraps and peelings into a big bucket, mixes it with a Japanese ingredient called Bokashi and lets in sit for ten days.
She mixes it with soil at home and in three weeks, she has useable compost.
"Composting the traditional way takes me a year and a half", she says while cleaning potatoes for home fries. "These peelings will be in my garden in a month making my soil happy."
One bi-product of the process is (EM) water. There is a screen in the bottom of the compost bucket and a faucet so the water can be drained off.
McLeod uses this water, diluted, to water her window boxes and uses it pure to boost breakdown in her septic system.
Most importantly for her, she has reduces the number of garbage pickups at her restaurant from 12 a month to two.
"I feel great that I'm getting this great compost and I'm reducing greenhouse gases at the same time" says McLeod.