March 2009
In this issue, you'll find:
- From Our
Desk to Yours...
- Favorite
Photo
- Recipes from The Vegan Table
- Green Opportunities
- Laptop Lunches in the News
- New Retailers
- Conscious Cooks: An Interview with Colleen Patrick-Goudreau
- What works...Success Stories
- Featured Web site: www.findacomposter.com
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From Our Desk to
Yours...
Spring is in the air, and with it come so many exciting changes here at Obentec. Read on!
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NEW ONLINE STORE: We are pleased to announce the recent launch of our
new online store! We've been working feverishly on it these last few months and are very excited about this new, improved addition to our Web site. You'll now be able to:
- Check your order history online
- Create a Wish List to share with family and friends
- Make online changes to an order up until the time it ships
...and much more!
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RED INNER CONTAINER SETS: Inner container sets are now available in FIVE color selections. The red sets are now available online at www.laptoplunches.com. Stay tuned for more exciting new products in the coming months! |
Due to the overwhelming success of the primary and whimsical bento bundles we launched a few months ago, we've decided to offer them in all five colors. Look for them in our new online store! |
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Need to replace a lost or damaged container or lid? They're now available in select colors online at www.laptoplunches.com -- while supplies last. |
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Got a favorite photo to share?
| Email it to us at newsletter@obentec.com,
and we'll publish it here! |
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- sliced turkey
- cranberry relish
- roasted vegetables
- mashed potatoes
- gravy
- stuffing
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"Parents like the convenient size of the Laptop Lunch set, and kids love the fun,
colorful containers. It’s amazingly easy to customize for any lunch type. For our
store, the book makes the set much more than just a lunchbox. Families concerned
about both the environment and their kids’ health should definitely check it out."
--
Luan Stauss,
Laurel Book Store, Oakland, CA |
Recipes from The Vegan Table
Three-Bean Chili
Delectable and dramatic, this dish – with its many vegetables – is a mosaic of colors. It also makes a delicious filling for burritos. Make it a one-, two-, or three-bean chili, depending on the type of beans you have on hand. |
- 3 to 4 Tbs. water for sautéing
- 3 bell peppers (red, orange, yellow), seeded and cut into 1/2-inch squares
- 1 medium yellow onion, coarsely chopped
- 2 to 3 cloves garlic, minced
- 2 Tbs. chili powder
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- One 16-ounce can diced tomatoes (or fresh tomatoes – see below)
- 1 can corn, drained (or 1 1/2 cups fresh or frozen corn, thawed)
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Photo by Cheri Larsh-Arellano
Yield: 4 to 6 servings
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- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- Salt and freshly ground pepper, to taste
- 1/2 cup chopped fresh cilantro leaves or fresh parsley (optional)
| 1. |
Heat up a few tablespoons of water in a soup pot over medium heat. The water replaces the oil that is often used for sautéing, and you won’t know the difference. Just use enough water to coat the vegetables so they don’t stick to the bottom of the pot. |
| 2. |
Add the peppers, onion, garlic, chili powder, coriander, cumin, oregano, and cayenne, and cook, stirring, for 5 minutes, until the onions turn translucent. |
| 3. |
Stir in the tomatoes, corn, and all the beans. |
| 4. |
Lower the heat and simmer for 30 minutes. Season with salt and black pepper, and turn off heat. Serve in shallow bowls, and top with the chopped cilantro or parsley. |
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Serving Suggestions and Variations
*If you use fresh tomatoes (3 diced tomatoes would be sufficient), just be sure to add 1/4 to 1/2 cup of water. When you use canned tomatoes, there is enough liquid from the can, so no additional water is necessary.
*Add a dollop of nondairy sour cream or guacamole on top of the chili once it’s plated.
*Add more cayenne and chili powder to make it hotter, less to make it more mild.
*Serve with different color tortilla chips: white, red, and black/blue.
*Oil-free, wheat-free, soy-free |
Copyright 2009 The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion. To be released June 2009.
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Panini with Lemon-Basil Pesto
Fortunately, you don’t need a Panini maker to create this delicious hot sandwich. To mimic the appearance of a sandwich pressed in a Panini maker, flatten the bread with a heavy rolling pin before grilling. You can also use a table-top or indoor grill.
- 8 large slices Italian bread, such as Ciabatta
- 2 medium roasted red peppers, cut lengthwise into slices
- 3 zucchini squash, sliced and roasted or grilled
- 1 medium red onion, sliced
- 1 to 2 medium tomatoes, sliced
- 1 ripe avocado, sliced
- 2 tablespoons balsamic vinegar
- Lemon-Basil Pesto (recipe below)
- Salt and pepper, to taste
- Olive oil for brushing
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| 1. |
Divide the peppers, squash, onion, tomatoes, and avocado evenly among 4 slices of bread. Drizzle each with the vinegar, spread on some of the pesto, sprinkle on the salt and pepper, if desired. |
| 2. |
Top each with the remaining bread slices, lightly brush the outside of the bread with a little olive oil, and press in a Panini maker or table-top grill. Press until lightly browned and hot. Serve immediately.
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Serving Suggestions and Variations
Add the lightly oiled sandwiches to a skillet instead of grilling, pressing them down with a heavy pot or pan. |
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Lemon-Basil Pesto
- 2 cups loosely packed fresh basil leaves
- 2 whole garlic cloves peeled
- 1/4 cup pine nuts
- 2 Tbs. olive oil
- 1 to 2 tsp. fresh lemon juice, or to taste
- Salt, to taste
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Combine the basil, garlic, pine nuts, and salt in a food processor or blender. Process until finely processed. Add the oil and lemon juice; process until smooth. If not using immediately, store tightly covered in the refrigerator for up to 2 days.
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Yield: 1/2 cup
*Soy-free
Copyright 2009 The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion. To be released June 2009. |
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Green
Opportunities
Some
earth-friendly tidbits that have landed in our office in recent weeks...
- BENTO HUMOR – We received the following link to a bento comic strip from a newsletter subscriber a few weeks ago. The 4-strip series starts at
www.reallifecomics.com/archive/090202.html. After viewing the page, click on the "next" button to see the other three. Can you relate? Thanks, Erin!
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| Better World Books collects and sells books online to fund literacy initiatives worldwide. They’re a self-sustaining, triple-bottom-line company that creates social, economic and environmental value for all their stakeholders. |
- GREENPEACE RECYCLED TISSUE & TOILET PAPER GUIDE –
Take a stand for trees every time you go shopping with the new Greenpeace pocket guide. They've ranked various brands, based on the amount of recycled content and chlorine bleaching. Green Forest, Natural Value, Seventh Generation, and the 365 brands are high in recycled content and have a low impact on our forests. For more information or to download the guide, visit www.greenpeace.org/usa/campaigns/forests/tissueguide.
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- WHAT IS REAL FOOD? – The Farm to School Program (www.farmtoschool.org) conducted a YouTube contest recently, asking entrants to create and submit a video on the subject "What is Real Food?" At least one of the videos included a shot of a Laptop Lunch! Nine-year-old Olivia, a cancer survivor, takes us first to her farmers' market and then to her school cafeteria. You can view this video and others at http://www.youtube.com/watch?v=wsJDBjm2j9o.
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Laptop Lunches in the News
Weight Watchers
Lunchtime? Practice Perfect Packing
By Carol Cambo
How can you make sure you're eating a healthy lunch? Bring it yourself. Read on for our tips, and favorite portable recipes.
It's human nature to eat what's handy instead of making the extra effort to eat right. Use this tendency to your advantage by bringing healthy, low-calorie foods wherever you go. Follow our tips, and you'll be a legend in your own lunchtime.
[Read the rest of the article: http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=29421.]
The Buffalo News
Stylish lunch boxes aren’t just for kids
By Susan Martin, HOME & STYLE EDITOR
My, how the lunch box has grown. Today’s meal totes are all about high-tech design and styling — for people of all ages. Combine that with consumers’ growing appetite for going green, eating healthy and saving cash and it makes sense — especially in tight economic times.
Many people are brown-bagging it — but not so much in brown paper bags. [Read the rest of the article: www.buffalonews.com/185/story/420543.html.]
Black Mountain News
‘Green’ movement takes root in Black Mountain
By Alice Keyes,
SPECIAL TO THE
BLACK MOUNTAIN NEWS
A new movement is slowly
creeping into American households
and stores extending its green tendrils
to take root in American culture.
The concept is based on living
and evaluating purchases based on
their affect on the environment.
Local business owner Becky
Andrade, of the Copper Ox, chose
to place organic products in her
store following her purchase of it in
December 2007.
“I came from a corporation
where we made it our personal care
to recycle,” Andrade said. “We
made it our own battle. We would
resell our pallets and came up with
all sorts of ways to recycle other
items. Ultimately we saved ourselves
money and helped out the
environment.”
Andrade took that philosophy
with her from Florida and strives to
implement it in practical areas to
further aid the consumer in their
“green” pursuits.
“I strive to find new and useful
everyday items, but a few things I
currently carry are bamboo and
organic cotton bath towels, natural
skin care and facial lines, indoor
composters, and landfill free lunch
systems,” Andrade said.
One of the arguments against
organic products is the difference in
price but in Andrade’s opinion the
cost is worth it.
“Yes, they are a little more
expensive to buy but that’s because
they are more expensive to produce,”
Andrade said. “Plus the
products are eco-friendly and they
last longer.”
Besides the life expectancy of
the organic products there are other
benefits for the consumer.
“The bamboo towels are a great
product,” Andrade said. “What is
chopped down grows right back
and you don’t have to use pesticides
to treat it, so it’s all organic and
grown naturally. Bamboo is a plant
that is compared in strength to
steel, so the products have great
lasting durability because the towels
and sheets are made up of its
ground up fibers. Also, bamboo
contains natural antibacterial
agents so the towels are great to
use in the kitchen.”
Living an organic and ecofriendly
lifestyle is something that
people of all ages can participate
in. The landfill free lunch system,
called Laptop Lunch Boxes, are
intended to teach children from a
young age to use reusable containers.
“I think it’s important to start
small in our own households,”
Copper Ox customer Susan
McCrackin said. “You can start
with something as simple as a
child’s lunch. Teach them about
why it is important and what they
are doing to help the environment.
By the time they’re our age they’ll
be geniuses on this stuff.”
The Copper Ox is located at
135 Broadway, 669-9334.
New Retailers
Blue River Clothing
123 E. German St
Shepherdstown, WV 25443
(304) 876-0506 |
M. Nature And Suns, LLC
287 S. Main St.
Barnegat, NJ 08005
(609) 517-7101
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Sprout Soup Inc.
4310 N. High Street
Columbus, OH 43214
(614) 267-7768
www.sproutsoup.com |
SUSTAIN
3724 Frankfort Ave.
Louisville, KY 40207
(502) 897-8999
www.sustainllc.com
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Whole Foods Market
911 Soquel Avenue
Santa Cruz, CA 95062
(831) 426-9901 |
Whole Foods Market
2607 West 75th Street
Naperville, IL 60540
(630) 579-7700
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Urban Green Goods
Anchorage, AK 99504
(907) 333-2276
www.urbangreengoods.com |
Whole Foods Roseville
1001 Galleria Blvd
Roseville, CA 95678
(916) 781-5300
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Isabella's Copper Pot
118 N. Ofsego Ave.
Gaylord, MI 49735
(989) 731-9700
www.isabellascopperpot.com |
www.naturalkidz.com |
Visit www.laptoplunches.com/retail.html for a complete
list of retailers.
Want to
see Laptop Lunches at a store in your neighborhood? Email us at
info@obentec.com, and we'll give them a call.
Photo by Cheri Larsh-Arellano
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Conscious Cooks: An Interview with Colleen Patrick-Goudreau
Having earned a master’s degree in English literature,
Colleen Patrick-Goudreau uses her writing and communication skills to
raise awareness of the animal issues about which so many people are
unaware. A sought-after and inspiring public speaker on the spiritual,
social, and practical aspects of a vegan lifestyle, Colleen has appeared
on the Food Network, is a columnist for VegNews Magazine, and she is
a contributor to National Public Radio. She is very grateful to have the
opportunity to witness transformations taking place in people as they
gain the tools and resources they need to reflect their values in their
daily choices. |
| Amy: |
Hi Colleen. Thanks for joining us! I'd like to start by asking you about Compassionate Cooks. Your stated mission is to empower people to
make informed food choices and to debunk myths about vegetarianism
and animal rights through cooking classes, recipes and resources. Can
you tell us a bit about how you came to this mission?
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| Colleen: |
I was
raised on a meat-, dairy-, and egg-centered diet and was comfortably
unaware of the conditions under which animals are bred and killed for
human consumption until one book changed the course of my life. After
reading John Robbins’ Diet for a New America at the age of 19, I was
shocked and disturbed by what I learned. Growing up, I had been
encouraged to have compassion for certain animals (dogs, cats, birds)
but to disregard others (those raised for food). After reading Robbins'
book, I began a journey that led me to become fully awake to my
compassion and desire to live according to my values of nonviolence and
peace.
When I "became vegan," not only did I find that my food choices were
more plentiful, I experienced a heightened sense of joy at making
lifestyle choices that reflected my values. No longer was the world
divided between animals who deserve to be violated and killed and those
who deserve our love and affection. Quite naturally, my activism
increased, and through outreach and education, I continued to raise
awareness about our treatment of animals. I found that people had the
same reaction I did; they didn't want to contribute to violence and they
wanted to be healthy, but they had all sorts of questions about what to
eat, how to cook, where to shop, what to do at the holidays, when
traveling, and when people responded with hostility and defensiveness. I
realized a huge gap needed to be filled, and so I founded Compassionate
Cooks. That was 10 years ago.
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| Amy: |
How does Compassionate Cooks fulfill its mission?
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| Colleen: |
Everything I do through Compassionate Cooks is with the
intention to give people the tools and resources they need to reflect
their values in their daily choices and to eat healthfully and
compassionately. I've been teaching cooking classes for 10 years, I
produced a cooking DVD as an extension of those classes, I've written
two cookbooks (The Joy of Vegan Baking, which won VegNews' Magazine's
Cookbook of the Year, and The Vegan Table: 200 Unforgettable Recipes or
Entertaining Every Guest at Every Occasion, due out in June), I produce
a weekly podcast, called Vegetarian Food for Thought, which is coming
up on its 100th episode and 3rd year, and I'm currently building the
Compassionate Cooks Academy, through which I can train people to become
certified Compassionate Cooks instructors to teach classes and lead
workshops all around the world.
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| Amy: |
What are some of the myths about veganism you are hoping
to debunk?
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| Colleen: |
One of the things I encourage people to recognize is that
what we call “vegan food” is food they are already familiar with:
vegetables, fruits, beans, grains, mushrooms, nuts, seeds, herbs, and
spices. In the case of baked goods, it's flour, sugar, cocoa, chocolate,
vanilla, baking powder, baking soda, cornstarch, and yeast. I focus on
the normalcy of what we call "vegan food" - whether it's cooking or
baking. One of the things I emphasize about “vegan baking” is that
though we’ve all been taught that it’s about eggs, cow’s milk, and
dairy-based butter, the truth is that’s not what it’s about at all. When
we bake, we need binding, moisture, fat, and leavening. That’s it, and
those elements are abundant in plant foods. The response to the book has
been tremendous. People tell me they are baking again after years of
being unsatisfied with other recipes. Non-vegans tell me that my
cookbook gave them the push they needed to make the switch, as they
lamented they would never be able to bake again. I'm so thrilled.
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| Amy: |
Does vegan baking offer health advantages?
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| Colleen: |
Even though I wrote a cookbook for baked goods (The Joy of
Vegan Baking), I’ll be the first to tell you that we have no nutritional
requirement for sugar. I think it’s important to recognize that by the
time we reach for dessert, we’re doing it for the pleasure it will bring
– not because we’re trying to fulfill any nutritional need. I believe
there’s a time for broccoli and a time for chocolate chip cookies; if
you want broccoli, have broccoli. If you want a chocolate chip cookie,
have a chocolate chip cookie. If you want a healthful cookie, have
broccoli. :) Having said that, vegan desserts, though not “health food”
are certainly healthier than their animal-based counterparts, since they
are free of unhealthy saturated fat, cholesterol, lactose, and animal
protein and, they are prepared with the lowered risk of foodborne
illnesses, such as Salmonella, which means you can lick the bowl 'til
your heart's content!
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| Amy: |
Can you offer some tips for eating healthfully?
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| Colleen: |
I always say: If we don’t have time to be sick, then we have
to make time to be healthy. Here are some tips for making healthful food
choices.
1. We should never decide what to eat for dinner at dinnertime. That
will set us up for failure every time. We should know each morning (at
the latest) what we’re having for dinner that night. Ideally, we should
know the night before so we can prepare.
2. Aim to eat a pound of raw and a pound of fresh vegetables per day.
Even if you fall short, you’ll be way ahead of the curve.
3. When you get home from the grocery store, never store all the veggies
away in the bin right away. Take a few minutes to chop them up and store
them in the fridge before doing so. That way, when it’s time to eat,
you’ll actually eat the food instead of complaining that it will take
too long to chop up.
4. Let food cook while you’re watching TV or sleeping. Make a big pot of
bean chili or vegetable stew or brown rice while you’re watching TV or
reading. Now you have dinner all ready for the next day. Or freeze it
for the future.
5. Frozen veggies and canned beans are better than none at all. Fresh
veggies are best, but frozen is second best and better than none.
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| Amy: |
What recommendations do you have for families wishing
to move towards a plant-based diet?
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| Colleen: |
1. Identify the craving. I’ve heard people say they tried giving up meat
but really started craving it. And I assure them that they were not
craving meat. We’re not true carnivores. We don’t get really excited
when we see a deer or a cow or a squirrel. We’re not lions. Lions would
die without meat. We thrive without it. It’s not the flesh of the animal
we crave, but we do tend to crave fat, we crave salt, we crave texture,
we crave familiarity, we crave flavor – and all of these things are
found in plant foods.
2. Give your palate time to adjust. The more you leave off fatty, salty,
processed foods, the less you actually crave them. Your palate
definitely changes. Trust this process and give it a little time.
3. Celebrate the flavor of the vegetables themselves. Most of us grew up
with vegetables that were overcooked, boiled to death, or drowning in
cream sauces, butter, egg-based sauces, and oil, so we have no idea what
the vegetables themselves taste like. The flavor in food comes from
plants: herbs, spices, vinegars, BBQ sauce, mustard, relish, onions,
garlic, worstershire sauce, chili paste, miso, tahini, ad infinitum.
4. Get to know your spices. Most people have adorable spice racks lined
with cute jars of spices and dried herbs that they never use. First of
all spices and herbs do have a shelf life (about 6 months for dried
herbs and 1 year for spices), and though eating stale herbs and spices
won’t kill you, but they will have lost their flavor. Don’t be afraid of
the herbs and spices. Don't be afraid of experimenting with them. That’s
how you learn. Experiment, and have fun.
5. Repeat after me: "There is Life After Cheese." When it comes to cheese, it’s
really about the salt, the fat, the texture, and the familiarity. So for
instance, when people sprinkle a little parmesan on their pasta, it’s
really about the salt and the fat. Instead, toast some pine nuts or
walnuts, and mince them up with some salt. This is just one example of
identifying the craving and satisfying it through plant foods. I’m not a
huge proponent of the non-dairy cheeses. I think they’re great novelty
foods or occasional foods but shouldn’t be the foundation of our diet.
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| Amy: |
What suggestions do you have for parents wishing to
improve the quality of the lunches they pack for their children?
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| Colleen: |
- I definitely recommend choosing whole foods (unprocessed) as much as
possible. For instance, a small but effective step a family can make is
to buy peanut butter (or any nut butter) that is just nuts and maybe
salt - but not laden with oil, sugar, and preservatives. Choose "products" with fewer than 5
ingredients; make treats out of dates (which are nature's candy
anyway!); keep in mind that we have no nutritional requirement for any
beverage other than water. Eliminating artificial and sugar-laden juices
and sodas from our diets has a huge impact on our health.
- I have a podcast episode called Food for the Road: Packed Lunches
and Picnics that has a bevy of information about healthful meals to pack
for children (and adults!). That includes everything from sandwiches and
wraps (nut butter and jelly, eggless egg, better-than-chicken, hummus
and favorite veggies, burritos, lettuce wraps, sloppy Joe's, portabello
mushroom, and veggie burger); and salads (green, pasta, bread, bean,
corn, macaroni, noodle, taco, grain, and fruit!). Chickpeas make a
fantastic snack, avocado and hummus are delicious and nutritious spreads
for sandwiches, and non-dairy yogurt is a great option.
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Amy: |
You have a wonderfully informative Web site at
www.compassionatecooks.com. Can you offer some highlights?
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| Colleen: |
Through our Compassionate Cooks Membership Program, people can become
part of the Compassionate Cooks Club. Members receive 50 recipes, a
special members-only monthly newsletter with lots of tips and resources,
discounts on all Compassionate Cooks items, and discounts for various
compassionate companies, products, and services. In addition, we have
lots of recipes, resources, cooking tips, health information, articles,
essays, and stories. We also have other Web sites:
www.vegetarianfoodforthought.com for the podcast,
www.joyofveganbaking.com for the baking cookbook, and
www.compassionatecookscommunity.com, our message board which is filled
with the most wonderful people offering community and support. We hope
you can join us there!
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| Amy: |
And finally, what's your favorite lunch?
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| Colleen: |
I know it may sound boring, but my favorite lunch - especially in the warmer months - is a big ol' salad. I vary it each day, changing the dressing, the veggies, and the nuts. When I'm not eating salad, I'm usually eating homemade soup or stew. |
For more information about Compassionate Cooks, visit www.compassionatecooks.com. |
What Works...Success Stories
"When my son started preschool four years ago, we bought a cheap vinyl lunchbox for him. After reading of a recall regarding his lunchbox, we were looking for something better. I ran across an article about Laptop Lunches, and I was hooked! My sons (ages 7 and 8) have been using your lunchboxes for 3 and 4 years, respectively. These lunchboxes take A LOT of abuse -- these two rough and tumble boys take lunch 4 out of 5 school days, and we are still using all of the original components. Only now, after four years, am I starting to see some parts that could use replacing. I just ordered a Bento set for "parts" along with a new one for my husband and myself. Thank you for an incredible and dependable product that helps me pack creative and nutrious meals in a earth-friendly way! "
-- Gwen Schroeder, La Crescent, MN
"My 5 year old, who just started kindergarten, takes his laptop lunchbox
every day by choice. I went to visit him for lunch one day, and when he
opened up his lunch, two little boys sitting across from him said with
their mouths wide open, "Wow, what do you have!!!" I was grinning
from ear to ear. I had hoped that my son would want to take his lunch
because I knew it would be much healthier, and then when I saw his
lunch compared to the tray lunch offered by the school, I understood
why he's been requesting his Laptop Lunchbox. Also, it beat the lunches that the other children were bringing by a mile.
Thank you so much for a FABULOUS lunchbox. We will be ordering another
one soon for our youngest."
-- Martha Yim, Daphne, AL
"I just want to thank you for promptly replacing my damaged lunchbox. I was very disappointed at the time when I realized the outer box had been damaged in transport. However, I found your customer service to be very courteous and responded to needs in a professional manner. I just received the replacement box today and everything works perfectly. My 5 year-old son is looking forward to using it, and I am happy that we finally found a lunch container that is free of toxins. Again, many thanks for your service, and I will surely recommend your lunchbox to other parents I know."
-- Tricia O'Halloran, Cold Spring, NY
Do you have a success story or photo to share? Email
it to us at newsletter@obentec.com.
Featured Web Site: http://www.findacomposter.com
  
This site, sponsored by the Biodegradable Products Institute, provides an interactive tool for locating a composting facility by zip code or state. They also provide a Resources Page, as well as links to international, federal, state and local composting and organics diversion initiatives.
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On this site:
- Search for a Local Composting Facility Near You
- Locate State Organics Recycling Coordinators
- List Your Composting Facility
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