Yesterday, PTF hosted anEM workshop with Chip Fieberg (fromTree of Life) . Thanks to all who attended and brought food to share. Also, thanks to Chip who gave a great interactive workshop and presentation.
Couldn’t have asked for a better day! From the way people are dressed in the photos you can see that it was a beautiful warm, So Cal day with temps nearing 80 (great for humans and the garden…. well, that’s saved for another post)
After learning the benefits and uses of EM (besides being used in the garden and cleaning up waste water, EM can also be used internally to increase immunity by 700%) participants got their hands “dirty” by mixing a huge amount of bokashi.
Chip recounted the amazing results at the Tree of Life garden from using EM and now that we have 5 gallons of activated EM and three trash bags of bokashi we’ll be using in the garden and are looking forward to seeing and eating the results!!!
EM is not only for the garden – it is now being used in body soaps and is an essential ingredient to cleaning up waterways from pollution. It’s clear that EM holds many exciting possibilities.
EM is like making a sourdough starter. You are capturing local, wild yeast and cultivate the microbes.
I have compiled a few links and tidbits that may be helpful.WHAT IS BOKASHI?
Bokashi is made by combining nutrient-rich chicken manure, rice bran and fish meal with high aeration elements such as rice husks and charcoal, plus minerals such as ash, crab shell and crushed mineral stone. When these ingredients are mixed and fermented with local soil (which contain local micro organisms) it results in a potent fertilizer, which is an alternative to using chemicals. Making bokashi is seen to be an effective and efficient way for small farmers in underdeveloped regions to add nutrients to the soil and to increase the production of good quality food.
Bokashi is very ancient method, and there are many family recipes that are handed down. Molasses is a common ingredient, but rice syrup and other sweeteners can be used. Various forms of inoculants are available, including manures, spent mushroom compost, tea, forest soil tea, yeast, pickles, sake, misso, natto, wine and beer, to name a few. Finished bokashi makes a great inoculant, and starter mix is saved from good batches, and often handed down in the family and clan.BOKASHI RECIPEhttp://www.agnet.org/library/image/eb430t4.html MORE ABOUT EM
EM is safe for the environment, and cost effective.
It is formulated from local flora for the region where it is used. This unique blend works synergistically with all other microbial flora that is already present in the soil. The common dilution ratios with water range from 1:500 down to 1:5000 depending on the application. One easy way to incorporate it into an already organic farming routine is with foliar application every 3 to 14 days.
read more athttp://emfsafe.com/em/more.htm
Effective Microorganisms (EM) are bespoke collections of specific beneficial bacteria used to inoculate soil, slurry tanks, animal holding yards, compost bins and as additives to animals food or drinking water. The bacteria rapidly break down the organic material into plant food. Using EM the normal composting time can be drastically shorted. Foul odors and toxic wastes are neutralized, fly and disease problems reduced. As an animal food additive EM creates improved digestion and reduction of foul waste.
Part of a well proven established Japanese system of Natural Farming for decades, this technology is now starting to be appreciated in the rest of the developed world. The potential for the EM organisms is enormous, literally cleaning up the toxic waste that is conventional farming.
In inoculating the soil with EM it is intended to create a balance of beneficial organisms to the exclusion of the detrimental. Thus any waste spread on such converted soil or any green manure turned back in will be rapidly and efficiently turned into humus rather than toxic decay. The EM presence will protect against disease and enhance crop health and growth.MICROORGANISMS
Microorganisms are a basic component of life. They exist everywhere: in the ground, in the water, in the air, on surfaces, on our body, in our body, in our intestines, and so forth. They are the cause of decomposition, putrefaction, foul order, or the cause of fermentation, natural preservation (pickling), sweet-sour smell; they are the cause of disease or maintains health; they are a part of digestion; they give us colds; yet they give us beer, cheese, bread, yogurt (the old fashion kind); they give us pickles, sauerkraut, soy sauce, kim-chee (Korean pickled cabbage); and they give us the ability to cycle life sustainably at the human level — treat waste and turn them into useful resources.
Weather Report: Cooler