Bokashi Fermentation Workshop

Founded in 1994, apexart is a non-profit arts organization in Lower Manhattan that offers opportunities to independent curators and emerging and established artists, and challenges ideas about art, its practice, and its curation. We realize this mission through our exhibitions, fellowships, publications, and public programs.291 Church Street, NYC

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Managing organic waste is a major challenge for businesses and residents of NYC. As our city strives for zero waste by 2030, we need to consider innovative solutions for managing waste. Bokashi fermentation is an ancient, simple, fun and highly effective technique to manage organic waste. Using waste organic material like sawdust and dried coffee grounds, and a sealable 5 gallon bucket, any household can make an inoculant that will prevent food waste from rotting. The end product is a valuable soil amendment for garden soil, just by burying it in the ground.
 
Marc de Konkoly Thege and Ka Ogunka from <A HREF="https://www.rohocompost.org" TARGET="_blank" TITLE="RoHo Compost" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">RoHo Compost</A> will lead a workshop instructing how to make Bokashi bran, manage your food scraps with it and how to apply the end product to garden soils. They will also discuss their application of Bokashi fermentation to food waste from their client businesses around NYC.
 
Marc de Konkoly Thege founded RoHo Compost, a composting and food recovery nonprofit, in 2016 with his law school colleague, Alireza Vaziri. To date, RoHo Compost has diverted ~2.5 million pounds of food waste from landfills. Marc is a native New Yorker, and a current resident of the Bronx. He’s passionate about creating an equitable waste system for all New Yorkers, and fighting the threat of climate change. He also loves art, and makes sculptures, mobiles and installations from waste materials like discarded cardboard. Karen “Ka” Ogunka is an environmentalist and educator who has 17 years of professional teaching experience, including a decade in the NYC public school system. Ka is an environmental educator, informing NYC community members about local food producers and programs that make healthy food accessible. Ka’s externship with the nonprofit Earth Matter taught her mesophilic and thermophilic methods of making compost. Ka has also earned her certificate as a Master Composter sponsor by the NYCCP (New York City Compost Project), hosted by NYBG (New York Botanical Garden). Ka holds a MS in education from Pace University in New York City.

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Bokashi Fermentation Workshop

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