Aloha! This is John Kohler with
We have another exciting episode for you. I’m on vacation in Hawaii, having a great
time here, and when I’m on vacation, I also get to visit farms and share with you guys
a lot of different information but also for me learning a lot of stuff too. So that’s
what I’m gonna do simply in this video. I talked with a gardener who’s gardening
on one of the islands, in Hilo, and he’s like “John! The soil in Hilo, it’s all
rock, it’s really bad. Can’t grow anything.” And I’m like “Man, there’s way to do
it if you want to do it right!” And it was a quick conversation, so I couldn’t
really go into all the ways to do that, so I thought I’d come to a farm that actually
is growing in Hawaii, on a rock—cause, I mean, all the Hawaiian islands are all volcanic
rock base. That’s how they were formed. The volcanoes blew up and it made rocks, and
over time vegetation grew and it composted down, it’s creating some soil. And, of course,
some islands have more soil than others. The older islands have more soil than others.
But still, this is one big rock. So how you create fertility in a rock, or on a rock,
or if you live in a rock—like Planet Rock—whether you live somewhere where you don’t have
good fertility soil, well that’s why I came to Waihuena Farms here on the North Shore
of Oahu to share with you guys how to create fertility with some local resources and some
other amendments. So anyways, let’s go ahead and head up to
Waihuena Farm, which is a CSA. They have farm-to-table events. They have—you know, they have people
come to the farm to buy produce. They actually have Yoga classes. They have all kinds of
cool stuff happening, but today we’re gonna take a gander up to their permaculture style
farm. So let’s check it out. Alright, so now we’re at the entrance to
the farm actually, and what the farm is is this little area that was a horse enclosure
where they used to keep horses, where they graze them and whatnot, and instead of keeping
horses, you know, better use of land in my opinion is to grow food, because we all need
to eat and I don’t think you can eat horses. Unless you live in certain other countries,
I don’t know. But anyways, so this was all flat originally. I don’t know if you guys
can see the slow on that, but there’s some grass that’s flat, and then it totally like
raises up a lot higher where they have all kinds of different vegetables planted, like
all mixed up. So they don’t have standard row crops. I think farms with row crops are
kind of boring, I really like the way they’ve done it here with different kinda raised beds
and amending the preexisting soil with good stuff. So let’s go ahead and take a look
at just some of the things they’re growing here on Oahu.
Alright, so now I’m in the center of their garden pretty much, and what we’re looking
at here are a whole bunch of different things growing. You can see some in the front here.
They got different colored Swiss chard growing. Over behind me, they’ve got some cabbage
and some onions. And then over there, they got some nice tall, good looking Brussel sprouts.
Then over here, they got some carrots happening. And they have all kinds of different crops
growing here, and basically how they’re doing it is they got basically this mounded
hill and then they basically cultivate up maybe like a four foot long bed by—I mean,
this whole bed maybe goes like, I dunno, sixty feet.
And then different sections of this four foot wide bed, they like—you know, in this eight
foot section, they good some Swiss chard. The next four foot section, they got some
younger chard. And then the next section up here, they got some bush beans. And ever different
section, they have different stuff happening. And, you know, they’re picking this on a
constant basis for the CSA and also to offer residents in the local area. So yeah, I mean,
this look really good. The soil is actually nice and rich, and nice and dark here.
And one of the things that you might be seeing is the pathways in between are grass. And
the grass can be insidious and take over and get into the bed and steal nutrients from
your garden. So I want to share with you guys a very simple and easy technique they use
to smother out the grass before they’re preparing to plant the new raised bed.
So now what we’re looking at is basically how they smother out all the different grasses
that are growing before they plant the new bed. So they want to plant the new bed in
this area here and they simply covered it with this black plastic stuff. I don’t know
what this is used for, maybe it’s some kind of fencing material, but it’s just a heavy,
black plastic that they’re probably reusing from some use that it’s no longer good for.
I’ve also seen people just use really heavy, thick dark black plastic over the ground to
basically smother everything out. And another thing you could do is use something
like cardboard. If the cardboard has little holes in it, you want to make a couple layers
of that stuff, to smother things out. You can also just leave the cardboard in place
and actually just put soil on top of it and then grow on top of that. So that’s another
way they could smother out the different weeds. Now once they smother all the weeds out, then
they’re gonna amend the soil, and then they’re just gonna basically plant in it. So what
I want to get into next is actually how they amend the soil here with some local and free
resources to build their soil and build the fertility on the farm. So, for that, we gotta
go across the street to where they get some stuff delivered.
So one valuable resource they’re using here on Oahu and is available pretty much anywhere
people are living are these guys. There basically free woodchips. Like, to me, this is literally
garden gold, free for the taking. Or free for the asking. They get basically local tree
trimmers and whatnot to dump their woodchips for free and leave it right here so that it
can benefit their farm. If tree trimmers to their chippings to a landfill, they’d have
to pay a tipping fee, so they’d have to pay to dump it off. In addition, that stuff
would rot and not get reused for its best use, may create excessive methane gas and
other things. But here, able to drop this off and use this on the farm to turn it into
compost. It’s one of their primary ingredients. And I believe fungal dominated compost that
can be created out of the woodchips, super important. The easiest way to compost with
woodchips is basically just leave it in a pile and keep piling it on, piling it on.
I’d probably maybe mulch with it, not have a tall pile, but I’d do layers. I’d just
layer up woodchips over woodchips over woodchips and inoculate them with some fungi—maybe
some fun-girls too if you want your fungis to have some…fun. The king stropharia mushroom
is a fungus that will actually get into the woodchips, start breaking it down and basically
feed off the woodchips and create a really rich, black fungal dominated soil for you.
Of course, the woodchips could also be mixed in with food scraps to make a standard kind
of compost. And that’s another thing they do here. You know, there’s a big—because
this is on the North shore of Oahu, there’s big surfing competitions—and I don’t know
the name of the one that happens literally across the street, but from that surfing competition,
they take all the different food scraps and food wastes, including—even things like
hamburgers and buns and salads and whatever kind of food waste products. They take it
and they just don’t compost because you can’t necessarily compost meat and other
things. they use a special composting process that we’re gonna share with you guys in
a little bit on how they can turn those—you know, that food stock into nutrients for the
soil that’s gonna be more readily absorbed by the plants and by the microbes in the soil.
But before I share this with you guys, I actually want to share with you guys one other way
they’re growing some food here because it’s a way you guys might want to do at home as
well. So in this area of the farm, they’re growing
in another way. This is basically a raised bed that’s actually at waist height. So
they took these concrete cinderblocks here, raised it up. They’re using some two-by-four,
some two-by-six, and then actually the only part that’s filled up is this top two-by-six
here. They put it on the same plastic material they use to cover the land with. You can easily
put some plywood, maybe line it with some plastic. Then they fill this up with some
soil mixture, a soil blend, and then they plant their little baby greens for clipping
spring mix salads and whatnot at the farm here. So, I mean, this is like a four-by-eight
sheet that’s waist height. The soil is no deeper than six inches, but yet they’re
growing some amazing little baby lettuces over on this side, and over on this side they
got some really hot and spicy mustard greens. And let me tell you guys, I like it hot and
spicy but, I don’t know, this stuff’s a bit spicy for me.
But anyways, yeah, so this is just another technique you guys can emulate at home if
you can’t bend over, you’re in a wheelchair—you can just build something really high like
this so you could even sit down while gardening. And this is super simple, super easy. Anybody
can do this. It’s not even that much soil. When you’re growing things to full term,
like nice large plants, you don’t need a whole lot of soil. In just as little as five
inches in here will suffice. Now, it’s very important that the soil that you do put in
here is a really good mixture and they’re using a really good mixture in here.
But in addition, besides the mixture, they’re adding something very critical to gardening,
and that’s soil biologics. The beneficial microbes, the beneficial fungi. You know,
I talk about this a lot on my channel, and other gardeners may not talk about this as
much. But to me, the soil biologics is like the lynchpin of organic gardening. This is
what makes it possible if you’re not feeding water soluble nutrients to your plant, you’re
feeding nutrients that are in the compost, all the different organic matter. But all
those things need to be converted into water soluble nutrients for your plants and that’s
what the soil biologics—so the style of gardening that I like to teach is called “organic
biologic gardening.” And so one of the things they’re adding
to this garden is actually this stuff called bokashi, which I’ve heard about a lot. I’ve
never really dug into it really deep. And they put that in there and they swear by this
stuff. So what we’re gonna go ahead and to next is we’re gonna go ahead and show
you guys more about the bokashi, how it can be sued as a soil supplement, but also really
good way to compost food scraps in your kitchen, whether that’s meat scraps, bread scraps,
things that you couldn’t normal compost in your thermal based composter you can compost
in this cold composting method in your kitchen without any smells to breakdown things like
meats and bones and even things that are infested with E.coli! It’ll break that stuff down
too, so you might want to do dog poop? And your poop! I don’t know. I don’t know
if it’ll do that. But this technology’s really cool. Never
really had a video on this before, and that’s why I’m here. So let’s go ahead and sit
down and share with you guys the Bokashi Bucket next.
So the way they cold compost the food scraps they get from the surf competition is much
like you guys could do in your very own home with the Bokashi Bucket. And actually, this
farm is the home of the Bokashi Bucket where they make it and actually where they use it
actually onsite to help out the farm. So that’s really cool. So this Bokashi Bucket allows
you to take any kind of kitchen scraps, you know, including meat and dairy. It’s amazing
that they’re able to compost dairy in this bucket. And it says: “Kitchen scraps to
compost the easy way. No smell. No mess. No pests.”
I know some of you guys haven’t been composting—naughty, naughty, naughty—because of the smell or
the mess or the pests. When I tried to compost at my old place, when I was living with my
girlfriend—ex-girlfriend now, actually. She’s like “You can’t compost because
it stinks!” and she didn’t want me to do it in the kitchen, because she really didn’t
like the smell of it. She’s smells sensitive. She’s also a super-taster, look that one
up. But so I wasn’t able to compost, but with this system, you’re not gonna get any
pests, you’re not gonna get any smell, and there’s gonna be no mess! It’s super simple,
super easy, and what happens is you have this little bokashi bucket that’s made out of
recycled plastic. You put your food scraps in here, and then
very simply you sprinkle some of this stuff on there. This is actually called the bokashi
activator mix. And this activator mix has an anaerobic bacteria. So this is like one
of the ones that doesn’t like to live in oxygen. You do this in a sealed bucket, so
the microbes can’t breathe, because they don’t want the oxygen. And there’s a symbiosis
of microbes in here that basically break down your food and literally—it’s not necessarily
composting even though they say it’s a composter. It’s literally fermenting it, much like
you pickle your vegetables. And it’s breaking down all the matter in the vegetables and
meat and dairy through an enzymatic digestion process.
And then about, I dunno, several weeks, this mixture’s done—and it’s not like black
gold you then put into your soil. What you then have is your fermented food scraps that
are now more easily digestible by the soil bacteria preexisting in your garden. So what
you’re gonna do is you’re gonna take this stuff out once you’re done, and then just
dig a trench, bury it in your garden, and if you come back in about a month, you now,
after you bury it, it’s gonna be gone because it’s gonna be totally digested. So this
is like pre-digestion. I know many of you guys have made fermented vegetables—actually,
I was fermenting vegetables last night in my kitchen, fermenting some of my Napa cabbage.
And I like to ferment my vegetables because that’s helping me get a high assimilation
and higher digestion of the food because it’s basically culturing the lactobacillus in the
fermented foods than I’m making for me so I get better digestion. I also like to blend
that up into my salad dressings. It makes salads taste amazing when you put some fermented
vegetables in your homemade salad dressings. But likewise with the Bokashi Bucket, you’re
making the food scraps more pre-digested and adding some beneficial microbes in with them,
and then you’re placing them in your garden so they get broken down really fast, really
easy, once again with no smell, no mess, and no pests.
So that’s really cool and that’s what they literally do with all the food waste
from the surfing event from across the street. They bring it here and—not in the little
bucket here—they take fifty-five gallon drums and they fill that up with the food
scrap and also the activator mix and compost that and use that on a larger scale. So if
you guys are able to get food scraps from a local restaurant or even a supermarket—only
food. Don’t put other—we don’t want any contamination with the stuff you’re
gonna be bokashi-ing—is that a new word? Maybe I created a new word.
They basically just take the bucket, they dump out the bucket, and then they till it
and work it into the soil into one of their beds. And they’ve had some explosive growth
by doing this. And I always want to encourage you guys to reuse the resources that you have.
If you can get free resources, hey that’s great, and you can use some of these free
resources by just adding something like bokashi to turn it into some food for your plants
so you can have some amazing growth whether you live on a rock or whether you live in
the desert, like I do. So the next thing I want to do actually, because
I am at the home of the Bokashi Bucket that was invented here, the North Shore, Hawaii,
we got the owner, Jimmy, here and we’re gonna go ahead and sit down with him and interview
him because he, much like my buddy Josh Cunnings of Boogie Brew company, he’s an open source
guy. And while he does make a product, the Bokashi Bucket and the bokashi activator mix,
he’s gonna share with you guys how to make your own activator mix and bokashi bucket
from just some very simple things you can buy locally and some you may have to mail
order. You know, if you don’t want to buy his set up. Of course, there’s a little
trial and tribulations. For me, I’d rather buy something premade that looks really nice
and professional to have in my kitchen. Oh, and before we talk to him, I want to tell
you about, actually, this. Actually there’s a little spigot on the bottom. During the
process of the fermentation, it’s releasing some liquid, some water. And this is an anaerobic
compost tea, or fermentation tea, that you will dilute two to three ounces of this fermentation
tea with one gallon of water and then spread that on your plants. So you’re gonna really
do a dilute, because the stuff coming out of here is actually quite acidic. So you might
be able to get away with diluting it less for something like blueberries that like an
acidic soil. Anyways, let’s go ahead and talk to Jimmy
now and learn more about the bokashi! Now I’m with Jimmy DiCarlo, the owner of
Each One Teach One Farms that makes the Bokashi Bucket. And besides just making the Bokashi
Bucket and selling all these products, he’s really into it for the education, because
he really wants to make a difference in the world. And that’s why I got him on the show
today to explain to you guys how to make bokashi. So, Jimmy, how do you actually make the bokashi?
Because it’s really easy, right? I’ve only seen this in a package and thinking I
should buy it, but I always wondered “How can you make it?” and you’ve been making
it for how long now? [Jimmy] Uhm, six years now.
[John] Wow, cool. [Jimmy] And it’s, uh—you’re right. It
is such an easy process and anybody at home can do it. It might take a little bit of work
sourcing the materials, but they’re pretty easy to find. You want me to show you want
it takes? [John] Yeah. What goes in there?
[Jimmy] Yeah, so, it all starts off with the wheat bran. And the wheat bran is a byproduct
of flower milling, so we call it a semi-waste product. Because there’s some things that
they use it for, but it’s really tough to find a lot of uses for it. So we use the wheat
bran, which acts as our substrate for the microbes to grow on. And then we got our EM1,
which is our microbial inoculant, so this is the active ingredient right here. And then
we have some organic, black strap molasses, which acts as a food source for our microbes.
And essentially what we’re doing is we’re mixing all this stuff together to ferment
with wheat bran and get these microbes growing all over it.
And the recipe’s really, really simple. We take about a quarter cup of our EM1 and
then we take about another quarter cup of our molasses and then we mix that into about
three to four gallons of water. And then, what we do, is—for us, since we’re doing
these really big batches, we’re putting it in a cement mixer, like you guys see here.
But for a very long time, I was just doing this by hand. So I would get these big buckets
or these big bins and I’d just work in the liquid into the wheat bran and you really—you
want to get it to a point where it’s moist but not too moist. So the rule of thumb is
you want to be able to clump it together, but it shouldn’t—it should fall apart
really easily. And that’s the amount of moisture that you want.
So you take that, and then we usually pack it in one of these fifty-five gallon drums
here, and then we let it ferment for about two weeks. And then once that two we period’s
done, the bokashi’s ready, but it’s not that stable. So what we do to stabilize it
is we then put it out on these huge tarps and dry it in the sun. And if you guys at
home wanted to do it, you don’t have to dry it, especially if you’re making smaller
batches, but if you’re making bigger batches and you do want it to keep, you might want
to think about putting it out in the sun and letting it dry for a few hours.
[John] So if it is put in the sun, it’ll maybe last for up to a year, and if it’s
not put in the sun, Jimmy, how fast do you got to use this stuff?
[Jimmy] Uhm, it’s—within a couple of months. And then the thing is if you don’t store
it right, it can go back really easily. So if it’s—you’ll see some mold growing
on it. It’ll start to get kind of like an ammonia smell to it, and that’s—it’s
gone bad. So we recommend, if you are gonna keep it wet, make sure it stays airtight and
keep it in a cool, dark place. [John] Cool. So just a question on the fermentation.
On the fermentation, you ferment it in a fifty-five gallon drum. Do you leave the lid on, off,
a little bit loose? You don’t want air in there, no air, a little bit of air—what?
[Jimmy] The lid is on, it’s airtight. [John] Airtight, wow.
[Jimmy] You don’t want any air. So what I recommend—not everybody has these fifty-five
gallon drums or is gonna mix up these big batches, but at home, a five gallon bucket.
A five gallon works great. And what I’ll do is I’ll line it with a trash bag, and
then press it down. You want it to be nice and tight, because we want it to go anaerobic
and so compress that trash bag down and then put the lid on, and that’ll—that’ll
give you like twenty-five, fifty pounds of bokashi.
[John] Wow! Cool, so, now let’s talk about what you can use the bokashi for. I mean,
Jimmy makes the Bokashi Bucket, and if you don’t want to buy Jimmy’s nice, fancy
bokashi bucket—Jimmy, how can you make one of these out of some five gallon buckets?
[Jimmy] Yeah, so you can take—you can totally use five gallon buckets. You get two buckets
and you put one inside the other, and the one that goes on the inside, you’re drilling
holes in the bottom. I usually use, I think—I’m terrible at measurements—maybe like a eighth
inch bit, and you’re gonna drill a bunch of holes in the bottom. And basically you
just want it to be able to drain easily. The material that’s fermenting should not be
sitting in liquid, so you want it to be able to easily drain out. And then what you do
is you when you use the liquid, you just pull that inside bucket out and then you can harvest
your bokashi juice from the bucket on the bottom.
[John] Cool, so how is the Bokashi Bucket juice used and what are the benefits of using
it? I talk about the—you dilute it two to three ounces actually of the juice to like
one gallon of water. But why is it good for your plants and what should you do with it?
[Jimmy] Yeah, so, whatever we’re doing is we dilute it at about two to three ounces
per gallon of water. And what we’re finding is that basically it’s an inoculant for
the soil. you’re getting those different beneficial bacteria going in your soil that
help plants to do any number of things from, you know, breaking down other nutrients that
you’re adding to helping to build up a soil structure that retains water better to fighting
off pests and disease. So we’re using it as a soil drench, and we also spraying down
our gardens and using it as a foliar spray as well.
So what I do frequently is I’ll get a pump spray bottle, I’ll get about three gallons,
and I’ll put my juice from my bucket in there, I’ll fill the thing up to the top
with water, and I’ll just spray the entire garden down. Every—everything gets sprayed,
from the soil to the plants to the stalks, and we—it makes a huge difference. Everything,
it just stays nice and green. You notice that it doesn’t get hit by a lot of pests that
other people are getting hit by in even closer areas. It’s kind of funny because the neighbors
are like “What are you doing over there? How come your stuff looks like that? Mine
look like this!” So, uhm—yeah, it’s a great resource to
use from, like, waste. You know, your trash. But we like to say waste is not waste, it’s
a resource. You just got to find a way to use it.
[John] Awesome. So besides just the liquid that comes out of the Bokashi Bucket, let’s
talk about the bokashi activator, how this can be used to not only activate and start
breaking down or fermenting or cold composting, what I like to call, your food waste, but
how can you use this actually in the garden? How are they using it here, actually?
[Jimmy] Yeah, so—for sure. The bokashi by itself is a great soil amendment. And it’s
not a nutrient in the sense of having some fort of NPK, but it’s a biological amendment.
It’s adding those beneficial microbes to your soil that are helping to basically speed
up the cycling of other nutrients that you’re adding. So if you’re adding in whatever
bone meal or rock dust or kelp or anything else, what this is doing is breaking down
those amendments and making those nutrients accessible to the plants faster and easier.
And so if plants can get fed faster and easier and more efficiently, they’re gonna be much
happier. [John] Yeah, that means they’re gonna grow
bigger, yield more, and be healthier. Much like us if we’re being fed properly.
[Jimmy] You think about it, it’s like we call it a soil probiotic. You think about
it, if your digestive system isn’t working properly, and that’s why we take probiotics
and get our digestive system going, we’re not able to process what we’re putting in
as efficiently. So you want those beneficial bacteria and the flora in your gut. You want
all that stuff to be working properly so you can properly process and reap all the nutritional
benefits from what you’re eating. So it’s the same thing for the soil too.
[John] Right, you want to get biologics in the soil. And I think bokashi’s an excellent
one to add. It’s one actually I haven’t been adding so I want to make sure I have
the most diversity of species of soil biologics, beneficial organisms whether that’s bacteria
or fungi in my soil, because, you know, I don’t know what they all do and I don’t
know what proportions they all need, I just know I want to get them in there and then
I’ll let them figure out what they want to do.
So, Jimmy, we kind of covered this backwards. Like you use the juice, we could use this,
but let’s talk about actually how to use that bucket. So how do you use the activator
in the bucket to break down your food including meat, dairy, and could you even compost your
poop? [Jimmy] Yeah, you could. And, uhm, we—I’ve
done it before on some— [John] Ahh! Can’t touch you no more!!—no.
[both laughing] [Jimmy] Yeah, no, so you can—you can compost
or ferment pretty much anything. The process is really simply, you’re just adding your
waste to the bucket, and for every two inches, you’re sprinkling on about a handful of
the bokashi. You smash it down, and then you step and repeat the same day. So we day it’s
scraps, sprinkles—scraps, smash, sprinkles. Add your scraps, smash it down, sprinkle on
bokashi. And it’s a layering process, so we’re making like a food waste lasagna in
our bucket. [John] That’s cool! So it’s the smash,
sprinkle— [Jimmy] Scraps, smash, sprinkle.
[John] Say it five times real quick! Come on, do it, do it!
[Jimmy] Scraps, smash, sprinkle! Scraps, smash—no, see. It doesn’t work.
[John] That’s a tongue twister. Get your five year old to say that one.
[Jimmy] Scraps, smash, sprinkle. [John] I mean, yeah, this stuff is super simple,
super easy to do. And then—oh, let’s talk about once you make that, and you have a whole
bucketful of the smash, sprinkled stuff. What do you do with it, man?
[Jimmy] Yeah, so, what’s happening inside the bucket is it’s fermenting, which is—we’ll
just say it’s a way of breaking it down or like pre-digesting it. So once your bucket
is full, to finish off the process, you need to mix it with the soil. So you can do that
a number of ways. One if you just go maybe dig a trench around your current garden, you
dump it in there, let it sit for about three to four weeks, and—it’s amazing. You come
back and it’s gone. The other thing you can do is if you don’t have a garden or
you don’t have a yard, we recommend getting like a storage tote. Maybe some twenty gallon
tote, a lot of people have those lying around the house. Toss some soil in it from the yard,
toss your full bucket in there, mix it up, let it sit, about four weeks later you have
soil that’s actually ready to use and plant in.
[John] Wow, that’s cool. [Jimmy] Yeah. And that’s what I love about
it. I mean, you’re getting almost like an eighty percent yield from what, you know—and
it doesn’t reduce much. Normal composting, or aerobic composting, we got to wait, what,
maybe sometimes six, eight months if you’re doing it right, and then you’re not getting
everything that you put it. So with this, we’re able—by putting in twenty five pounds
of food waste, I’m getting almost that back in usable material for my garden. So I love
not having to buy packed soil from the garden shop.
[John] That’s cool. So let’s talk about that, Jimmy. The cold fermentation method
verses like a heat fermentation method used on a thermal based compost pile. What are
the advantages of using a process like this? [Jimmy] Uhm, well with a typical aerobic composting
pile, the microbes in there, they’re respirating, so they’re generating heat. So those piles,
you know, I’ve seen them get up a few hundred degrees. And that’s done to break down material,
also reduce a lot of the pathogens that are in there. But the other thing is that the
heat is actually degrading the nutrients that are in that organic material. So you’re
not getting all that out when you get your finished product. So what we’re noticing
here, because it isn’t heating up, it’s not off gassing anything—not even methane,
not even CO2—we maintain more of the whole nutrients that go back into our gardens and
go back into our soils. And that’s a huge benefit.
I think that mixed with the diversity, because you’re not adding just one type of waste,
it’s not just like manure per say, you’re adding in banana peels and avocado shells,
and coffee grinds and all kinds of stuff. You’re getting this nice assortment and
variety of organics that are going into your soil and, as we know, diversity’s key.
[John] Absolutely. So next thing I want to talk about is, you know, how can you compost
or ferment in here poop and dairy and even something infested with salmonella? If you
put it in here, it’ll probably be salmonella free, for the most part, afterwards. So how
does that work, Jimmy, and is there documented studies on this?
[Jimmy] There are documented studies. I don’t claim any guarantees. I say do your research.
But what’s happening is the environment hat we’re creating here in the bucket, it
becomes really acidic and it’s just—it’s a very hostile environment for life and for
a lot of microbes, including some of the bad ones, some of the pathogens like salmonella
that you just mentioned. So, because only these guys can thrive and survive and the
others can’t, they pretty much just die off and then these guys dominate. So it has
been shown that bokashi fermentation is an effective way to reduce pathogens in compost.
[John] Wow, that’s great. I mean, it allows you to even compost your poop! And a safe
method if you want to do that. Your dog’s poop. That’s kind of gross, but maybe I’ll
start doing that. [Jimmy] We have users that do that. They either
put in their, uh—the take out of the kitty litter box and then they toss it in here,
and it works. It works fine for them. Maybe we’ll just save those for the ornamentals.
[both laughing] [John] Yeah, I don’t know if I’d put that
in my vegetable garden. Maybe for my trees or something. So, Jimmy, last question I have
for you is why did you decide to start Each One Teach One Farms and have this Bokashi
Bucket? [Jimmy] Yeah, so Each One Teach One Farms—my
whole mission with this project is to make sustainability easy and accessible to lots
of people. And so what I noticed was that, as people become more aware of our lifestyles
and what we’re eating and our impact, we’re realize that there’s—hey, we need to be
doing something different. We need to do things differently. But a lot of times that gap for
people to actually take action can be pretty big.
So my idea was, hey, let’s make it really easy and accessible for people, and at the
same time spread information. So that the idea is if I teach somebody something, then
they’re gonna teach somebody else, and so forth. And so everything that we do is either
in the realm of education or making, again, sustainability easy and accessible for people.
And that’s really why we chose to push this form of composting as opposed to others. Because
we noticed that people want to compost, we noticed that there’s a huge problem with
food wasted being the least recycled component of our waste stream, and the effects of it
in our landfill are just huge. And so if we can get more people composting at home, we
can have a really significant impact. And you’ll notice a difference right away
when you start doing this because you’ll see you’re sending way less trash out to
the curb once or twice a week. And if you’re doing this and you’re recycling, you can—we
have users that are pretty much damn near zero waste. And it’s awesome because you
can throw—I mean, everything goes in hear. So, again, it’s easy, it’s accessible.
You can get one, you can start right away. You can build one. You can find some materials
and make your out bokashi, but the whole point is just to get people active.
[John] Right, yeah. I want to get you guys to start growing your foods, and he wants
you guys to get recycling your food, and I want you guys recycling your food whether
you’re doing a thermal composting like I do or a cold composting with the Bokashi Bucket,
and soon I’ll be getting my very own Bokashi Bucket. And I want to say that Jimmy’s done
an incredible job with his company. He’s gotten distribution in over fifty different
whole foods stores across the nation and many of you guys may not be able to get one of
these Bokashi Buckets and you may not want to make it yourself, so Jimmy has a special
offer for you guys if you go to his website. What’s your website, Jimmy?
[Jimmy] It’s [John] Cool, and you go there and you’re
gonna enter the discount code GYG. And what that’s gonna get you is an extra free bag
of the bokashi activator. Normal the kit comes with one bucket, one bag, plus a tamper to
push it down, plus full complete instructions. But you can get a second bag for free if you
want to try this out and see how it works in your garden if you don’t want to make
one. Any last comments, Jimmy, today? [Jimmy] Uh, yeah, you know, I just want to
thank you, John. I’ve been watching your videos for years and you really inspired me
with my endeavors and have taught me a lot, and I guess my parting thoughts is, I mean,
this, what we see here, our connection is the embodiment and manifestation of Each One
Teach One. You know, you’ve taught me and I’ve taught other people and hopefully this
video that we put together here will inspire some other people to go and spread the word.
So that’s what it’s all about. We’re all in this together.
[John] Yep, and actually have you look—I’ll put the link down below. I made a video about
Each One Teach One already! And I want all of you guys out there that know how to garden,
or even if you’ve been watching me for a month or two, you guys know more about gardening
than most master gardeners in my opinion. You know, and I want you guys to teach people
in your local community. You know, your friends, your neighbors, your kids. You all should
be teaching somebody else about gardening and the important of eating fresh fruits and
vegetables that are home grown, non-GMO, and you got to become producers instead of consumers.
So instead of buying compost, make your own with something like the Bokashi Bucket.
Alright, so I hope you guys enjoyed this episode. The sun’s going down, I got to get out of
here. You guys can almost not see now, but yeah, check out Jimmy’s website. I’ll
post a link, once again, down below. Use the discount code GYG to get the free extra bag
when you buy the Bokashi Bucket from him. And be sure to stay tuned and subscribe if
you’re not already to my videos. I will have an upcoming video where I get my very
own Bokashi Bucket and I will cold compost Oakley’s dog poop in it! That’s gonna
be a fun video to share with you guys what happens.
Also be sure to check my past episodes. I have over a thousand fifty episodes now that
cover all aspects of gardening, including things like composting at home and now bokashi-ing
and all this kind of stuff. I’m all for any way that you can create more biodiversity
in your soil, and the Bokashi Bucket and the bokashi is just another way to do it.
So if you like this video, give me a thumbs up. Maybe I’ll come back and visit Jimmy
another time and I guess that’s pretty much it for this episode. Once again, my name is
John Kohler with We’ll see you next time and until then, remember,
keep on bokashi-ing!