Author page: Carlye Brooks

Compost Outposts: ECO City Farms

Compost Outposts: ECO City Farms

Our partners at ECO City Farms have joined our fleet of Compost Outposts® by erecting a new modular composting site at their farm in Bladensburg, MD. Established in 2010, ECO City Farms is a non-profit, multicultural, Certified Naturally Grown, urban teaching farm. Currently, ECO manages three farms in Prince George’s County, Maryland. Their mission is to grow great food, farms…

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Two new leaders join The Crew!

Two new leaders join The Crew!

Welcome to Getting to Know the Crew, where we introduce our full-time, part-time, long-time and newest members of our team! As our team expanded quite a bit over the last couple of years, we decided to bring on some key hires to join our leadership team. Let us introduce a couple seasoned professionals who have recently joined Compost Crew. First,…

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Cleaner Loads: Clothing, Textiles & Dryer Lint

Cleaner Loads: Clothing, Textiles & Dryer Lint

Trends come and go and kids outgrow their clothes at the blink of an eye. This surplus of unwanted articles of clothing can make it difficult to know how to dispose of these items properly, especially when affordable clothing tends to be made of synthetic materials. What’s the difference between synthetic fibers and natural fibers? Natural fibers are derived from…

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Compost Outposts: Butler’s Orchard

Compost Outposts: Butler’s Orchard

Butler’s Orchard is what family is all about. Owned and operated by the Butler family for three generations, with a passion for horticulture, the farm has expanded through the years. Butler’s Orchard is planted on over 300 acres of land in Germantown, MD.  The orchard grows more than 25 varieties of fruits, vegetables, flowers and trees and offers many family…

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Sustainable Chefs: Tony Hull

Sustainable Chefs: Tony Hull

While some of us find it daunting to put together a meal for a small group, Chef Tony Hull doesn’t flinch at having hundreds of guests for a single meal. As the Executive Chef of the JW Marriott in Washington, DC, his events can include upwards of 1,000 people for lunch or dinner.  By his estimates, the hotel’s kitchen staff…

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