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  • Vandra Thorburn

    Thanks Lawrence for providing details about 'science' of bokashi. Vokashi is now in its third year. In addition to growing our base of subscribers we are working with Brooklyn College's Environmental Science Analytic Center to prove that fermentation prevents putrification and thereby growth of pathogenic bacteria.

  • Jen Chiou

    I use Vokashi in NYC and it is great! Super convenient and Vandra (founder) takes care of everything. I highly recommend it!

  • Vast Shadow

    While thats a good idea, there is some bad things that goes with waste... Disease... Back in the medieval time, people composted everything. Poop, food, bodies... Sometimes all in one hole. The outcome> the black plague.

    You will have to really focus on what you put into there. Coffee grounds, old vegetables/fruit... Should be the limit... Placing meat and dairy is pathogenic. Cheese and yogurt is acceptable... Both don't really have milk in them, its... Chese and yogurt is actually mold & bacteria(already). The have some type of homeostasis cycle to their decompositions. So its not really a pathogen. Errr... Mold and yogurt are already spoiling, but in a stable state.... Where milk and meat rott and are, unstable.

    Oh well, becareful with that make sure you don't get sick!

    • Lawrence Green

      It is important that information is accurate. The above comment with regards to medieval times, the black plague, etc. is very misleading and anyone can Google the subject and see it is not true.

      One of the great advantages of bokashi fermenting which is technically acidic anaerobic ferementing is that the conditions are so hostile to human pathogens. The pathogens are destroyed in the fermenting activity because they can't metabolize material in this environment. This can be demonstrated by 3M petri film culture tests which we've done many times to establish these facts. It is also confirmed in reference laboratory testing.

      All meat, and dairy products may be included along with any other organic matter (fruits, vegetables, cellulose rich materials). Here is a reference study with laboratory results showing no- detectable pathogens in the processed waste.

      Pet waste should not be included in food waste fermenting simply because of the potential risk with such a high load of potential pathogens. If the user has improperly combined materials, fails to add the proper culture mix, or doesn't fully seal the container to exclude all oxygen, then some non-fermented material could end up in the garden. Even in this event the risk would be small but it is real. If you want to process pet waste you need an accelerant (see

      • Vast Shadow

        What part is "misleading" ?

        Homeostasis is a composition of compounds in organic matter -- FACT.

        Cheese is a mold -- FACT.

        Yogurt is a bacteria -- FACT

        Black-death / Black plague is from rotting waste; it does have other scientific names like Staff virus, strep virus, scabies -- FACT

        Black plague was just people becoming sick and getting infections... Infections that were not known how to be treated. The actual virus and infection scientific name, did not exist. Black death/Black plauge was an assortment of various disease, of which are still around today -- However, we can treat them.
        About the Black plague, containing some symptoms of what it looked like when you had the `black plague.