#soilrevolution
Last night the team returned from Ngwe Saung, a beautiful beach some 6 or 7 hours of shaky driving west of Yangon. We’re feeling pretty happy, because we’ve started something there at the beach that hasn’t been done before. We’ve helped stop the food…
The theme for World Environment Day this year was air pollution. A HUGE subject that gets way too little attention. Which is really a pity. Maybe that will change now? There are so many aspects of it that it’s hard to know where to…
Last week we took part in the Food & Hotel Myanmar expo in Yangon, a huge event with hundreds of chefs vying to be the best. The hotels, restaurants and resorts of Myanmar were gathered in the huge venue to soak up the inspiration…
Read our previous updates here! You can’t have missed that a 16-year old Swedish student, Greta Thunberg, is saying it like it is. The house is on fire, she says. And it is. Politicians, leaders, and everyone her parents age and up, have fiddled…
JANUARY 2019 Read about our project so far, it’s interesting! The November update here, October here, the September one here, and the back story here. Our mantra is that organic waste IS. NOT. TRASH. Every day it gets clearer to us just how important…
Read about our project so far, it’s interesting! The October update here, the September one here, and the back story here. New projects and a ton of enthusiasm Towards the end of October the monsoon peters out and finally stops. Well, there have been…
FOLLOW US ON FACEBOOK! “Bokashi Myanmar” Within the city limits of Yangon, there is a community of some 20,000 people living without electricity, without water, and without waste collection. Even in this, admittedly, under-serviced city this is a low-water mark. They deserve better. Anyone…
FOLLOW US ON FACEBOOK! “Bokashi Myanmar” A lot of people are really upset about all the organic waste going to landfill here in Yangon. Each time a council truck dumps its load of trash collected from the dumpsters of this megacity the stuff that…
We’re making our first barrel of kitchen bokashi here and honestly, it’s this easy. We’re just putting it in the barrel, adding some bokashi bran to start the fermentation, putting on the lid and that’s it. We’ll leave it to ferment for a couple…
Join us as we make our first barrel of bokashi here in our office-yard! We brought home some sacks of organic waste from the local market and are putting it in a barrel to ferment for a couple of weeks. After that we’ll mix…