Culturing Beneficial Micro-organisms

Around the world, many agriculturists and gardeners are adopting soil amendments and fertilizers that are called bokashi. Bokashi is a Japanese word that has no good translation into English. However, all types of bokashi are produced through fermentation processes. Small amounts of beneficial indigenous microorganisms (IMO) or Effective Microorganisms (EM) can be used to help with the fermentation process. In this Workshop, Stacy Reader will “de-mystify” bokashi production and its beneficial uses.

Stacy Reader has just completed her 14 month Internship at ECHO-Florida where she managed the “lowlands” zone and shared responsibilities for the Seed Bank and ECHO’s pigs. Ms. Reader is from Pittsburg and graduated from Boston College in 2013 with a major in Biology and a minor in International Studies. While in college she managed the campus greenhouse for the Biology Department and was a Teaching Assistant for several ecology courses. She did two independent research projects in college, one on Switchgrass and one on connections between Monarch caterpillars, Mycorrhizal Fungi and Milkweed. Stacy has traveled or taught in Uganda, Rwanda, and Burkina Faso.