BOKASHI…in the press again
Farming Leigh Jackson Farming Leigh Jackson

BOKASHI…in the press again

Northumberland farmers Guy Douglas and Peter Brewis are pioneering efficient, cost-effective farming methods by using regenerative agriculture and Bokashi composting to enhance soil health and reduce fertilizer dependency. Their innovative approach combines shared machinery and coordinated crop plans, with Guy transitioning from granular to foliar fertilizers and Bokashi for manure treatment. By fermenting manure with a specialized microbial starter, they preserve nutrient value, creating a natural, closed-loop fertilization system. Their method enhances soil organic matter and microbial activity, supporting healthier crops and livestock without reliance on external feed. Focused on responsible, sustainable farming within the Northumberland Coast National Landscape, they aim to reduce inputs, restore natural processes, and promote ecological balance.

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Making Your Own Bokashi Bran
EM, Bokashi Martyn Richards EM, Bokashi Martyn Richards

Making Your Own Bokashi Bran

Making your own Bokashi bran is a simple and sustainable way to reduce food waste. By following our step-by-step guide, you can easily create this valuable compost ingredient using EM1, wheat bran, or coffee grounds. The process is relatively straightforward, requiring only a few basic ingredients and supplies. With a little effort, you can turn food scraps into a nutrient-rich fertiliser for your garden.

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Autumn Leaves: Nature's Free Soil Improver with Bokashi
Martyn Richards Martyn Richards

Autumn Leaves: Nature's Free Soil Improver with Bokashi

Autumn offers a valuable resource for improving your garden: leaf mulch. When combined with bokashi, a fermentation process, these leaves can transform into a nutrient-rich, disease-resistant soil amendment. Simply collect leaves, add bokashi, layer, cover, turn, and wait 8-12 weeks. This sustainable and free soil improver provides essential nutrients, improves soil health, and reduces waste, contributing to a more sustainable garden.

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Absolutely Wasted: The Inner-City Garden Turning Food Scraps into Top-Grade Soil
Bokashi, Composting Andrew Sincock Bokashi, Composting Andrew Sincock

Absolutely Wasted: The Inner-City Garden Turning Food Scraps into Top-Grade Soil

Ussher's innovative approach to composting has gained significant attention and recognition. By harnessing the power of fermentation, he has developed a method that can effectively process a wide range of food scraps, including bones, shells, meat, and dairy. This is a significant departure from traditional composting methods, which often struggle to decompose these materials.

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BBC Features Bokashi – A Game-Changer for Scottish Farming?
Farming Andrew Sincock Farming Andrew Sincock

BBC Features Bokashi – A Game-Changer for Scottish Farming?

Andrew and Seonag Barbour, farmers at Glen Fincastle, have been experimenting with bokashi to improve their sustainability and reduce their environmental impact. They've found that treating manure with bokashi and using woodchip as bedding has led to significant improvements in manure quality, soil health, and overall farm productivity.

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Making Apple Pulp into a soil improver
DIY, Bokashi Andrew Sincock DIY, Bokashi Andrew Sincock

Making Apple Pulp into a soil improver

DIY Bokashi soil improver is a sustainable and cost-effective way to enhance your garden's health. By fermenting a mixture of apples, straw, and microbial inoculants, you can create a nutrient-rich compost that promotes plant growth and improves soil fertility. Not only is making Bokashi a rewarding project, but it also helps to reduce waste and promote a more sustainable lifestyle.

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A Deep Dive into Sustainable Food Production with Josh Sparkes
Bokashi, Farming Martyn Richards Bokashi, Farming Martyn Richards

A Deep Dive into Sustainable Food Production with Josh Sparkes

In a recent episode of Gardeners' World,

Frances Tophill visited the pioneering horticulturist Josh Sparkes at his experimental plot in Devon.

This visit provided viewers with a fascinating glimpse into the future of sustainable food production.

At Agriton UK,

we were particularly impressed by Josh's DIY approach to waste management and his innovative use of fermented coffee grounds.

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The Woolsery Project
EM, Farming Martyn Richards EM, Farming Martyn Richards

The Woolsery Project

It is a well-known story: rural villages are emptying, with young people seeking refuge in cities and abroad, leaving behind older populations and vacant properties. Yet, in South-West England's Devon, a remarkable revival is underway, thanks to the vision and investment of Michael Birch, a philanthropic business tycoon with roots in Woolsery.

To breathe new life into the village, Birch bought several key properties, including the local pub, a fish and chip shop, a Georgian manor, a farm, and a village store. He and his wife, Xochi, enlisted Emily Harmon to manage the project, known as the Woolsery Project. This initiative employs 4% of the village's population, revitalizing the local economy and fostering community wellbeing.

Central to this effort is Woolsery Farm, led by project manager Josh Sparkes. Passionate about sustainability, Josh employs regenerative, organic practices and a Bokashi composting system to transform community waste into valuable resources. The farm's produce supplies the village's gastropub and restaurant, creating a closed-loop system where nothing is wasted.

Josh's methods, inspired by his global experiences, have already yielded surprising benefits. The once-silent mornings are now filled with birdsong, and the farm's ecological health is improving rapidly. Moreover, the project has provided a new sense of purpose for team members like Russell Mayne, a former soldier who found stability and happiness through sustainable farming.

The Woolsery Project is not just about reviving a village but demonstrating the power of community and sustainable practices to transform lives and environments.

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