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Saturday, February 2, 2019

Got a bone to pick?

Make no bones about it

So I can compost my fruits, veggies, and paper... but what about bones, meat, and dairy?

Hello Everyone!

Thank you for showing your interest in composting and reducing food waste in landfills. It's exciting to know that we can all work together to create a healthier, more sustainable environment for us and our future generations.

_But if you missed my letter on what happens to food waste, I ask that you please take the time to read it. Here's the link: Food Waste

Also, I became aware that the link to the form for those interested in knowing ways they can learn more on composting was not accessible for a time, so I am also making it available and accessible here: I want to learn more!

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The pictures above may not be the most sightly images you were hoping to see, but let's make no bones about it: it's a problem and I'd like to address it.

We've discussed ways to compost some of your food scraps, but let's be honest- we eat a lot more than fruits and veggies.


As cute as he looks, you don't want this unpleasant surprise in your bin!

At Alegre Farm, we explain how we compost and how you can at home. We specifically mention don't place meats, fats, oils, and dairy into your compost bins for three very important reasons:

1. It will smell terrible.
2. It will attract rodents and critters.
3. It won't break down as hoped.
1. It will smell terrible.
2. It will attract rodents and critters.
3. It won't break down as hoped.

That's partly because these practices we currently implement use aerobic (with oxygen) methods.

This is where we can turn to use anaerobic methods to break down these food scraps into beneficial compost.


Mt. Fuji in Japan

One way is called Bokashi. It originated in the 1980s from Japan as a means to address their waste disposal issues as they are on an island with limited land space.

Bokashi means fermented organic matter.

Bokashi fermenting helps reduce greenhouse gases like carbon dioxide and methane, and bad smells like hydrogen sulfide and ammonia, which are inevitably associated with composting. It is also much faster and more effective at breaking down waste than composting.


You can bury it in your garden or put in a pot.

How does it work?

Bokashi requires a very important ingredient that you can buy or even make: a bran mix that is full of microbes.

This bran of microbes is placed on the bottom of a bucket with a spigot. Then food waste like oils, fats, meats, and dairy can be placed over it. This process requires a layering effect of bran and food waste with a lid always enclosing the bucket to prevent oxygen from entering.

Once full, the bucket can be placed aside away from sunlight for 10 days or so then the now fermented food can be buried into the ground or in a pot that you may want to use for planting later. But as fermentation occurs in the bucket before you empty it, it will need to be drained about every 2 days. The liquid makes an awesome fertilizer that can be diluted before using on your plants.


Some other considerations should be given when using the Bokashi method, like adding bones to the bucket. Bones are a little more difficult to break down, so grinding them down would speed up the process or making a delicious bone broth to soften them beforehand!

Mmmm....Speaking of bone broth, that sounds like a forthcoming letter to discuss the health benefits of making your own at home. I look forward to that next time!

Wishing you a great day!


Owner of Alegre Farm

If you are interested in learning about implementing Bokashi at home, work, or school, please let us know by completing this form.

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