Compost workshop June 17

Compost Workshop
Saturday, June 17
10 AM-2 PM
at Chuckanut Center

We'll explore 5 unique ways to build healthy soil:
Leaf mold
Worm bins
Compost tea
Korean Natural Farming method

Suggested donation $20 (nobody turned away)
Scroll to bottom of page for registration form

Greetings, introductions 10:00 
Leaf Mold 10:10 Presented by Martin Passmore
In many cities people experience leaves more as a soggy problem than a valuable resource. But they are easily transformed over time into leaf mold, a cheap, weed-free source of humus and soil life which was highly valued by traditional gardeners. I call it beginners' compost, because it has low nuisance-potential and only takes up space and time without demanding much attention. The volume is reduced considerably as it matures. I will describe and illustrate my current three-year process and what I have learned in a decade or so that might be useful to others.

Outdoor Worm Compost Bins 10:30 Presented by Alicia Wills
Composting kitchen waste is a boon for your garden, the landfill and many thousands of worms!  Doing so in a worm bin keeps food scraps contained so they don’t attract compost-raiding critters and creates an easily accessible nutrient-rich compost full of worm castings. Come learn about the care and feeding of red wiggler worms and how to build your own worm bin.

Compost Tea 11:15 Presented by Alison Kutz
Although there are some widely varying approaches to making compost tea, Alison will discuss the AACT ( Actively Aerated Compost Tea) brewing method & the history and development of this approach. Her perspective comes from running a nursery and needing to maintain consistency from batch to batch to control fertility inputs. Using the Growing Solutions brewers, she will give attendees technology that they can transfer to small, intensive food production systems. Both the science and the art of brewing for biological diversity will be covered.

Lunch break 11:45-12:15 Bring a sack lunch

Bokashi 12:15 Presented by Nicole Styles
Bokashi is a Japanese method of turning food scraps (including meat, dairy, bones, and citrus) to soil in about 6 weeks! This little known technique happens indoors, year-round and is perfect for urban dwellers with small spaces to compost and garden. This is an anaerobic fermentation process which takes place in any sized sealed container, ie. five gallon bucket. With no turning, C:N ratios, and no curious critters or foul odors to deal with, this method is worth checking out.
Participants will learn how to use the method, the science behind it, with a demo of how to use it in the garden. A system can be purchased for $30 on site to get started right away.

Korean Natural Farming Method 1:15 Presented by Ellen Jacobs
My demonstration/talk is on Korean Natural Farming, which I learned and practiced on the big Island of Hawaii. KNF ferments a variety of materials for use in different contexts. I make one simple amendment called IMO2 (indigenous microorganisms) which I regularly use on my garden here. The microorganisms grow on the rice and ferments with brown sugar.  Putting microorganisms back into the soil makes good sense. Anyone who wants to go home with a start to their own batch of IMO's, bring a small cardboard box, any size will work, with white rice cooked and spread about 1" or so thick.


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