Saturday April 23, 2011
1-5 pm
At Jimmy’s No. 43 : 43 East 7th St. NY, NY 10003 (backroom)

RSVP Space is limited: Indicate for which PARTS : 1. food scraps or 2. cleaning with beneficial microbes or both.
Register at www.mudballs.eventbrite.com

NEXT bioremediating mud ball  will be in the evening happy hours

Next Bokashi fermented food waste workshops will be Saturday after noons at an East Village Garden.

Part 1.

1:00 PM   Pickle Kitchen Scraps To Grow Food At Home.

Fermenting food waste, fertilizing pots and planters with fermented food waste, and making the fermentation starter.

You will be making bran for ALL kitchen scraps (including meat) which creates with the good microbes rich fertilizer for growing your own food. Instructed by Shig Matsukawa. www.RecycleFoodWaste.org for more info on recipes for bokashi and EM-1.

Part 2.

2:30-5:00 PM  Mud balls and Cleaning with Microbes.

Making mud balls and homemade cleaning solution. You will be making mud balls. Using Activated EM-1 for natural house cleaning, dog runs and waterways. Last group made 200 in less than a half an hour. This time we have to make at LEAST 400 ! MoS’s 2000 Mud Balls to cleaning a NYC waterway!

We are stockpiling and making mud ball pyramids at waters edge (like for cannon balls). The microbes eat waste and pollution. The MoS Collective has the goal to stockpile 2000 mud balls for a Summer Mud Fling.  We have made 50 +200 + 200  =  1550 to go. So come to Jimmy’s for a fun and interesting Saturday. We need your help! In other countries they make a million and call it “A Million Apologies to Mother Earth”.   We are working to the first Mud ball throw in the United States!  For more information on other mud ball throws: http://emrojapan.com/

Muddy wish list: soil, molasses and plastic milk crates (something that has aeration for drying the mud balls.)

MUD BALL Mondays or Tuesday Happy Hours:
We will be planning NEW evenings where we just make activated and make mud balls for events.

Suggested contribution for materials: $5.00 (voluntary)

Also Jimmy has made a $5 beer special,  $5 brunch special!  (locally grown ingredients)

Shig Matsukawa, instructor, has been working with activated EM-1 for 20 years. Formerly researcher at the EMRO Japan Foundation. He is working at El Sol Community Garden with Susan and Barbara fermenting food waste. Last year alone they fermented 2 tons and made their own rich soil for growing more food and healthy plants.

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The MoS Collective

http://www.moscollective.net
Professional individuals & businesses moving forward
the new bottom line of healthy water, air and soil. (initiatives and events)

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