Green Options

Bokashi is a ramped-up, high-speed composting method first developed in Japan.  What gives it the muscle that ordinary compost lacks?  Think of the difference between wine and grape juice, and that’s the key to a fine bokashi.

In what could be a major breakthrough for second generation ethanol production, German researchers have developed a new method that easily converts raw wood into sugar using a liquid ionic salt bath at room temperature followed by reaction with a solid acid resin.

The process works by chopping the complex raw wood molecules into smaller and simpler bits — the end product being single sugar molecules. The method can also be used on other second generation ethanol feedstocks such as grass straw. Once you’ve made the sugar, the rest of the process of making ethanol is as simple as making beer — literally.

In this day and age of highly processed, artificial ingredient-infested “food products”, fermentation offers a beautifully simple, healthy, and delicious alternative to preserving some of our favorite foods. Fermentation is a natural food preservation process typically requiring nothing more than very simple ingredients and time. Many popular, everyday foods would not exist without magical fermentation processes: sauerkraut, cheese, yogurt, miso, soy sauce, beer, and wine, just to name a few.

Fermentation not only preserves food, it makes food more nutritious and digestible, and the practice has spanned thousands of years. (Just one example: over 1000 years ago, Icelandic Vikings transformed milk cultured with rennet into skyr, a kind of thick yogurt-like cheese for later consumption.) It is a transformation made possible by bacteria and fungi. (I like to call it “controlled rotting”). For example: Salt some cabbage and throw it in a crock in the corner of your kitchen, and within a few weeks you’ll have delicious, aromatic sauerkraut, the result of a magical lactic acid fermentation.

Researchers at the University of Florida are reporting that the enzymes in the guts of termites could provide a powerful tool for making ethanol from non-food woody plants.

In an upcoming review paper, professor Michael Scharf details how termites — which cause hundreds of millions of dollars in damage to houses in the US alone each year — might actually prove useful for something that most people could never have envisioned.

Through millions of years of evolution, termites have filled a niche in the animal world that takes precise chemical coordination between the digestive enzymes and microbes in their guts to turn the wood that they eat into sugars which can then be used to “fuel” the termite.

It is this seemingly easy transformation of wood into sugar in the termite guts that holds the promise for future ethanol production, because, once you have the sugar, it’s easy to make ethanol through fermentation.