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(Near) Zero Waste at the Farmer’s Market


Today was our first trip to the farmers market since starting my zero waste endeavor. As someone who for years has already been bringing a bevy of canvas and cotton bags to the market to avoid getting plastic bags for my produce, I would have thought I wouldn’t have to make any changes in this particular scenario. 

I was wrong. 

In the past, it’s true we would never take a new plastic bag for any of the fruits and veggies we bought, but some lettuce mixes that David preferred already came in plastic bags, my favorite Medjool dates were sold in plastic containers or plastic bags, and I never even thought about the twisty ties and rubber bands that bound many veggie bunches together. Also, this time I brought glass jars with me in case I bought more delicate items (like mushrooms or berries). 

So, in scenario one, David decided to forego getting the braised greens in the plastic bag (he was going out of town anyway so wasn’t going to have time to eat them), and in scenario two: after paying for our edible wares, I politely asked the vendors if I could give them back whatever was holding our bunches together — rubber bands or twisty ties — and they enthusiastically agreed saying they would re-use them. However, I forgot to do so at one stand, so three bunches of kale came home with twisty ties, which I’m thinking I’ll bring back to the same farmer next week. 

And then came scenario three: the true test of how serious I am. David asked if I wanted to get my dates, which I get every week from the same (and only date) vendor that happens to have the plumpest, juiciest Medjool dates. I walked over knowing that they didn’t have open bins for their dates and that the only option they offer are pre-(plastic)packaged bags/containers. 

In my mind, I had already decided that I would forego buying my favorite dates but decided to ask about package-free options anyway just as another couple was approaching the table. Those who know me to be an unabashed, outspoken vegan might not know that I’m actually someone who doesn’t like to call attention to myself, so when I asked if she had any dates not packaged in plastic and she enthusiastically responded with “oh, are you zero waste??” for fear of sounding arrogant or seeming trendy, I quietly said, “well, yeah, just doing the best I can to not buy plastic.” 

She went on to say that she hates how much plastic they use (and said “they use a lot”) and that she’s trying to get the company to use less or even go zero waste and that even though they don’t normally do this, if I wanted to, I could pick out individual dates from their sample box and put them in my own container. I. Was. Thrilled. I whipped out one of my glass jars. 

At the same time, I was self-conscious about the other couple who had just arrived and overheard my conversation. The gentleman was quietly telling the woman he was with that I was asking for dates not wrapped in plastic (I thought he was annoyed I was taking up so much time), and so I looked directly at him in indicate to him that I could hear him, and so began a lovely conversation about how prevalent plastic is in our world, how challenging it is to try and live plastic-free, how there’s evidence that even more plastic is bring produced despite the zero-waste movement — but how it was worth it to try and do our best. 

As he walked away, he said, “We can all certainly do more to reduce,” as if contemplating this endeavor for himself, patted me on the shoulder and said, “keep up the good work.” 

The entire encounter was validating and heartening and left me hopeful about how people are inclined to do the right thing. It just takes us stepping up and asking for what may seem like a small, insignificant thing but what may make all the difference in the world. Our asking for what we need to reflect our values in our behavior — whether it’s vegan versions or plastic-free options — actually has the power to inspire others as well.

I’ve already reached out to the date farmer to tell them what a good experience we had, how much we love their dates, and to encourage them to consider selling their dates in an open bin rather than in pre-packaged bags. I imagine it might change the type of sales permit they have, but I also imagine it will at least prod them in the right direction. 

That’s the best we can all hope for: moving in the right direction and doing the best we can to do our best.

                          ________________________________

SHOP* 

  • Organic Cotton Muslin Produce Bags (variety of sizes)
  • Cotton Flour Sack Towels (great for wrapping and storing veggies / bread)
  • 16-ounce Ball Jars (pack of 12)

*send an email to Amazon that you would like a note added to your account that when you place orders, you would like to avoid plastic packaging and avoid extra packaging when possible.

FAQ

Each cooking class is fully interactive. While I am demonstrating, you can chime in with comments, questions, and ooohs and ahhhs the entire time. Not only does this increase connection among the students, both my assistant and I see your questions and make sure we answer all of them.
You can participate in the class using Zoom on your computer, tablet or mobile device.
Upon completing your registration, you receive your confirmation email, which includes the link to our Zoom class, along with information and recipes. Each class is officially a go once a minimum number of slots are filled — at which time the recipes appear on the document. My goal is to have the recipes available to you at least 5 days before the class to give you enough time to order / shop for ingredients, should you choose to cook along.
While I love to see the faces of my students, the use of video during the live class is optional. NOTE: Even if you opt to show your video, for the class recordings, which go out to the general public as on-demand classes, NO ONE'S video is shown except for mine.
We do our best to prepare you in advance so you are ready for when the class begins. If you have issues during the class, my assistant is there to help you. Sometimes it's an issue on the user side, and when there's an issue on my side, we do our best to mitigate it right away. One of the benefits of live classes is that they're in real time, which means it's a live feed. Sometimes technical issues are out of our control, but so far, we've never had any real issues that took away from the purpose of the class.
Absolutely! Unless something goes horribly wrong (and it rarely does), each class is recorded, and students receive the class recording within 2 days of the live class.
While I do send a reminder email out a couple days before our class, I encourage you to add the class to your calendar as soon as you register.
Some students love being able to cook along; some students love to just watch. It is entirely up to you how you want to enjoy the class.
You can decide in advance which dishes you want to cook along with. You might choose to cook along for just one of the dishes or all of them. Whatever you decide, I suggest you have your mise en place all ready. That is to say, have all the ingredients measured and prepped as much as possible. (Mise en place is a French culinary phrase meaning "everything in its place.”)
Ultimately, what we take away is based on what we give, so I encourage you to be present and engaged in the class. But, for my part, if you know me, you know I'm pretty passionate about many things, and I can’t help bringing my love of food, history, language, animals, film, literature, and food lore to each class. My aim is that you walk away with a richer understanding of food, cooking, and eating than before you arrived. More than that, you will get helpful step-by-step instructions about each dish I'm demonstrating and a clear up-close view of all the ingredients and procedures. The best part is that I, too, make mistakes, and you see me make them live in real time. That's how we learn the most.
I'm thrilled to say that many students are regulars and repeats, and you will no doubt get to know some fabulous people when you attend these classes. I encourage engagement and follow-up, including posting photos, questions, and comments on our private Facebook page. Many friends and family members join from different cities, then share a virtual meal with each other once the class is over. (That makes my heart sing.) So, yes, despite being online the classes foster connection.
I have found that 60 minutes is the ideal amount of time to spend in a virtual class. Sometimes we stick around a little longer to finish something up or to enjoy a bonus cocktail by our resident mixologist (my adorable husband), but we like to honor your time and keep the classes to 60 minutes. (Some special / holiday classes are scheduled for 90 minutes, but they’re the exception.) If we go over and you need to drop off, you can always view the video later.
Absolutely! Once you are registered and the class is a go, you are officially enrolled. That means the recipes, resources, video recording, and even the chat transcript are yours to enjoy. You will receive a follow-up email whether you are in the live class or not.
Because the value of the classes includes exclusive recipes and resources as well as the live class / video recording, once a class is officially a go and you get access to the recipes, you cannot be refunded. However, if the class does not meet the minimum sign-up threshold and I cancel the class, you have the option of getting a full refund or switching to a different class. (This is one of the reasons I don't share the recipes until I know we've reached the minimum threshold.)
After the live class is over and enjoyed by students in real time, each class gets converted into an on-demand class so that others may enjoy the recipes, resources, and video recording. Most live classes become on-demand classes within 2 days.
No animal products are ever used in my recipes, so yes, all the classes are vegan / plant-based, which means nothing that comes out of or off of an animal. I've written three cookbooks (The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan), and two lifestyle books (Vegan’s Daily Companion and The 30-Day Vegan Challenge), which also include recipes. I'm also always testing and developing new recipes (as well as modifying and perfecting old ones) to make sure students get the best, clearest, easiest-to-follow recipes — qualities that have become trademark in my work.
While living compassionately and consciously is not about being perfect, and while some students may not have access to the same bulk stores and package-free ingredients as me, I make an effort in my classes to use (and promote) as little packaging and plastic as possible, which is why so many of my recipes and menus are for how to cook and bake homemade and from-scratch!
My classes span a huge range, and your suggestions are always welcome: *Different types of cuisines (Italian, Thai, Asian, Mexican, etc.) *Particular ways of cooking and eating (Quick & Easy, Oil-free, By Color/Phytochemicals, ) *Cooking with specific appliances (Air-Fryer, Pressure Cooker, Slow Cooker / Crockpot, etc.) *Homemade from scratch (Seitan, Tempeh, Tofu, Miso, Nut Cheeses, Nut Butters, etc.) *Various holidays and seasons (Mother’s Day, Easter, Passover, Christmas, Thanksgiving, Summer, Fall, etc.) *Focused on meals (Packed Lunches, Breakfast, Brunch, Fancy Dinner, Quick Dinner, etc.) *Cooking with specific foods/ ingredients (Aquafaba, Beans, Spices & Herbs, Greens, Lentils, Grains, etc. *Baking from scratch (Pizza Dough, Breads, Pretzels, Bagels, and Biscuits, Cakes, Pies, Cobblers, etc.) *And everything in between.
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