Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/69604
ne Composting for me." Petronzio is greening another restaurant, Brenden Crocker's White Horse Tavern in Beverly, which will soon be another client of Black Earth Hauler, she says. In its third year, Chive Sustainable Event Design & Cater- ing in Beverly catered 130 events in 2011. Typically, the host sites require them to either dispose of all of their waste on site (i.e., "let me show you where our Dumpsters are") or take it with them, which is what they do. "We choose to pay for our waste to be managed," explains Julia Frost, Chive's business manager. "We are willing to pay for that because we know the effect it has on our local economy and the greater environ- ment in general." For Chive, Black Earth Hauler is helping them raise the sustainability bar. Whenever possible, Chive serves locally grown organic produce from First Light Farm in Hamilton, which happens to grow its produce in compost from nearby Brick Ends Farm, where Black Earth Hauler just so happens to unload the leftovers from Chive's events. This past winter, Miller raised $10,000 using an online fundraising site called Indiegogo, and he used the money to buy a second truck. Although he's seemingly always smiling, Soiled Again: Miller and his partner, Justin Sandler, at a compost site. 98 nshoremag.com July 2012 nshoremag.com July 2012