Microbial Campus: Propagating Bokashi
2016 ‧ Rooftop farm at University of Hong Kong and students’ households
- Workshop program ‧ indigenous microorganisms ‧ sensory agroecologies ‧ communal resource cultivation
Guest lectureship at the General Education Unit and campus' Rooftop Farm, in collaboration with Wanho Tam, Six Hang, Celeste Shai, Research Institute for Organic Treasures (RIOT) and Tawaraya Rice Mill 香港精米所 俵屋玄兵衛.
In this campus-engaging upcycling of food ‘waste’, participants were taken to the university’s bamboo groves for sampling traces of mycelium, and to the canteen to scavenge leftover rice. The rice starch served as attractant for the yeast strains in the mycelium. In addition with molasses, sauerkraut brine and water, this concoction was marinated into bran—rice milling residue (米糠). Participants took a bucket of this self-propagated bokashi home with the assignment to collect kitchen scraps. This bokashi-fermented food ‘waste’ was eventually devoured by the earthworms on the campus farm’s compost pile.