So much for summer being a time for rest and relaxation. It seemed that as soon as the temperatures really got cooking, Bootstrap did too — serving and/or presenting at several Boston-area events, festivals, marketplaces, and community forums. As a result, we made some new friends and reconnected with old ones, all the while spreading a message of sustainability, waste diversion, and easy tactics for leading a green lifestyle. Here’s a quick rundown of our wildly busy lazy season.
At the first annual Egleston Square Farmers’ Market Summer Kickoff in early June, hundreds of area residents gathered in this nook of Jamaica Plain to scoop up the choicest locally grown produce (including goodies from BSC partner Buckle Farm). It was there we set up several bins to collect compostable material as our neighbors hung out under the sun to enjoy the bounty and live music.
On June 6 we paid a visit to the Roslindale Farmers’ Market, where Andy set up and monitored a pair of BSC cans to capture compostables. With over 20 vendors offering potatoes, pottery and petunias, the Saturday marketplace (held in the cute-as-pie tree-lined town square of Adams Park) is home to one of Boston’s most vibrant summer markets. “A must-see,” says Bootstrap.
A few days later, the Nature Conservancy and WBUR co-sponsored a lecture — “The Future of Water” — to kick off their ‘The Future of Nature‘ series at the Calderwood Pavilion in the South End. A panel of environmental experts led a conversation about society’s role in safeguarding water resources in a changing climate. Composting all the cups and appetizers generated from the event, Bootstrap was thrilled to be a part of an event that reassured our efforts in contributing to more sustainable farming methods.
Over the weekend of June 14 and 15, we could be spotted at the 2nd Annual Hyper-Local Craft Brewfest at The Armory in Somerville. Bootstrap partnered with the Sustainable Business Network (of which we are a member) to salvage refreshments, plates and compostable sample cups. With over 1,000 beer enthusiasts in attendance over three sessions, we had the privilege to expose a new audience to the virtues of composting. (You could do worse than spending a weekend hanging with local craft brewers and restaurant chefs.)
Evidently we have a thing for suds and grub, which could explain our presence at the Hopchef Boston competition (held at Boston’s Cyclorama on June 26). Sponsored by Ommegang Brewery and Saveur Magazine, the event partnered chefs from local restaurants with the renowned Cooperstown brewery to create and serve the best beer-infused dish. We were lucky enough to try samplings from Citizen Public House, Franklin Cafe, The Publick House and The Salty Pig. Nearly 300 attendees used bamboo plates and cutlery from Verterra, which Bootstrap hauled and distributed to area farms.
On July 17, we dropped by Goodwill Industries of Boston, where we discussed vermiculture and our business with a group of 18 to 22-year-olds as part of the social service hub’s Back to Work Program. Thanks to Bootstrap Compost customer (and program instructor) Sarah for arranging the visit.
Phew! So clearly our calendar has been pretty full, but somehow we still had time to don our tuxedos (OK, that’s not true) and work alongside Somerville’s Redbones Barbecue to divert organics from a catered wedding reception. Congratulations to the bride, Sara of Quincy. And mad props for throwing a zero-waste wedding reception.
For your next soiree, send us an email and we will happily help you meet your composting challenges. It’s what we do.