Executive chef Stephane Baloy drops beef scraps into a bucket of food waste, await to be added to the bokashi composting containers, at the Ferncroft Country Club in Middleton, Mass., Monday, June 11, 2012. The country club is among a few places in the nation trying an obscure form of composting called bokashi. Based on an ancient Japanese farming practice, food waste is covered with a mix of microorganisms, which suppress its smell and eventually composts to produce soil.