I am not going to use a bokashi bin because I am short of composting space. I want to make my composting more effective. I have decided to remodel what I do with kitchen scraps. I now have a small compost bucket with a lid to use for peelings etc as I go. That will be emptied into the bokashi bin.When necessary the bokashi bin will be emptied into my big compost bin out the back or be dug directly into my veggie patch. I am still investigating it all so this is by way of the first post .
My bokashi bin arrived yesterday and so I am set to go. Unfortunately, we have storms forecast for tomorrow so I guess that will be research day and I should be able to get my system in place over the weekend. The old indoor compost bin will be repurposed into an inground worm farm.Bit by bit I have got my garden to be better . I do it gradually and plan the things I want to do and as I talk about them I get other ideas so by the time I am doing something I feel ready and confident. I am excited to see how the bokashi bin works.
MORE than 700 Adelaide restaurants have been warned or fined over health breaches in the past year but none has been placed on the State Government’s name-and-shame register.
No one wants to eat where the cooking and preparation areas are not up to par and we do not know the nature of the health breaches. Most people would accept there’s be an outbreak of pests from time to time because food attracts the unwelcome visitors. We need to know the nature of the health breaches and whether they are efficiently dealt with or not. Our stomachs. Our health . No one wants to pay for the privilege of being at risk. I tend to eat at places where I can see he kitchen. I actually like that approach in a cafe or restaurant. It is fascinating to see the chefs at work but you also can see the kitchen equipment. It is not something I have deliberately done but I shall make it a rule now if we are not going to be told. We are not unreasonable. We just need the information so we know and it is true, restaurants and cafes which cannot keep up standards of health and hygiene would fast become unpopular. My daughter works in the food industry and since she has done all the training and it is her way of life I have learned a lot from her about keeping things up to scratch at home. Most of it is common sense but there are simple things you can do to keep things healthy and safe with food preparation, not the least of which is actually looking at the food you are preparing and noticing and then cleaning all surfaces properly. We can do better and so can our eateries.