Not my headline but I wish it was.
A truly excellent blog by Holly Jean Buck from October 2008 — well worth reading if you’re in the least interested in Bokashi, in EM, in the ecological future of our planet. Read it here on “The Walrus”, which bills itself as Canada’s best magazine.
Holly Jean Buck writes that she first tried bacteria juice during an afternoon tea break at Konohana Family, an organic community in Japan near the base of Mt. Fuji. A self-supporting cooperative, they base everything they do on Effective Microorganisms (EM), the fermentation concept developed at a university in Okinawa during the 1970s by agriculture professor Teruo Higa.
As she was shown around the chicken coops, the goat barn, the veggie patch (they have 13 hectares of land), and ate a sumptuous lunch on the farm, Holly became increasingly convinced. This must surely be the way to go, but why haven’t we heard about it before?
Good question. Maybe the right answer is that we also need to embrace things that are working well — extremely well, in fact — for people that are working in closer harmony with nature than we are ourselves. Where nature thrives there’s surely something to learn from the process?
PS Read more about the Konohana ecocommunity here. I have to say I got quite fascinated — I spent some months living in Japan when I was younger and love a lot about the country, the people, the culture but found the commercial rat-race a bit much to be honest. To spend time working on an ecofarm like this would be a dream — all the best of Japan without the stuff that makes it impossible!