Episode #17, Traditional Japanese Composting with Nick Kiss of Bokashi Living

This is episode 17 with Nick Kiss, co-creator of Bokashi Living, a company based out of Vancouver, British Colombia. He spent 14 year involved in a large-scale municipal composting operation, and with his business partners, he is bringing back an ancient Japanese composting method that shortens the complete compost cycle down to just 4-6 weeks. Bokashi composting uses something called ‘Bokashi Bran’, a complex microbial blend inoculated into bran, the outer layer of cereal grains. Unlike backyard composting, the Bokashi method makes composting all kitchen food waste possible. We talk about soil, microbes, composting methods, the direct relationship between microbes and how plants are able to uptake nutrition, and about their company that is working to mainstream the composting of all home kitchen food waste.

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