A Letter from Stephanie
We have some big news. In many ways this change is exciting, full of opportunity and potential. In other ways, it is heartbreaking.
We are moving Bartleby’s headquarters from its birthplace in Massachusetts to northwest Arkansas. And not because we don’t love the amazing community here, because we do. Your smiling faces and hungry bellies have made our first two years in operation truly magical. We feel lucky to have so many incredible people who surround and support this project. I never thought this truck would make such a big impact―but wild dreams do come true. Mine certainly did.
Arkansas provides a really unique opportunity for Bartleby’s. There is a robust food truck community already established in Fayetteville, our destination, and the warmer climate will allow us to operate comfortably all year long. We are also looking to grow Bartleby’s menu, and in the heart of the south we can be immersed in the type of culinary scene that inspired our first recipes. The vegan lifestyle is becoming more mainstream: there are vegan options available at many restaurants, and a fully vegan restaurant slated to open over the next few months. Though the popularity of plant-based dining is surging in Arkansas, the demand currently exceeds the supply. Enter Bartleby’s.
Practically speaking, the lower cost of living provides Bartleby’s the opportunity to build out a major headquarters: a location to expand into wholesale distribution, grow our online business, and establish a dedicated storefront. Arkansas also puts my partner and I hundreds and hundreds of miles closer to our families.
While I am thrilled to build a new home for Bartleby’s in a place with so much opportunity for growth, I am equally sad to leave Boston. Boston is home to me, and the birthplace of Bart. I am profoundly grateful to this city and all you devils who have come by to try some nuggz, grab a Deluxe sandwich, or drizzle your meals with our scratch-made sauces.
Near the end of February, we will take approximately two months off to make the move south, set up in our new commissary, secure our location permits, and so forth. We will relaunch the online shop once settled so you can still have Bartleby’s delivered right to your doorstep, wherever you’re located. We also have plans to bring Bartleby’s back to the northeast in a more permanent way, so this isn’t goodbye. I hope to see you at our last few truck shifts, pop-ups, and cooking classes to share some smiles and say “see you later!”
Remaining Boston-Based Service
Bartleby's Seitan School
Tickets are required for Seitan School cooking classes―registration opens January 28. All eight sessions will be held at Food Rev, 3 Marble Street, Stoneham.
Download a PDF version of this letter and schedule:
Bartleby's_Seitan_Stand_relocation_letter_Jan2020.pdf (159 KB)
Earlier this month, we served at the Boston GreenFest, a three-day event with a goal of educating and empowering people to create a more sustainable, healthier world. We were slinging our signature seitan there, alongside the many other awesome vendors in the Food Truck Emporium.
You may be familiar with Bartleby’s three-part mission: to empower people to do good for themselves, the animals, and the planet―one meal at a time. While at GreenFest, we had some time to reflect upon that planet piece of our mission and make estimates on our actual impact on the environment since we began operation in April. And by “we,” I mean Evan Kodra, our Co-Founder, resident smartypants, data expert, and climate change scholar.
Using the references noted below, we can present the following calculations:
TLDR: In four months of operation, Bartleby’s Seitan Stand saved more than 500,000 gallons of water, saved about 7,600 pounds of CO2, and used approximately 58% less land as compared to a food truck or restaurant selling the equivalent volume of chicken. [Ed: We ran these numbers at the end of July, so suffice it to say we’ve saved more chickens and more land since then.]
There’s another part of our business that impacts the environment, and that’s the materials we’ve chosen for packaging. Everything we use is 100% biodegradable, recyclable, or compostable (depending on the item). While we can't control where our sandwich boxes and fry boats land after they leave the truck. we feel good that we're sending planet-friendly packaging out into the streets, rather than versions made with plastics or styrofoam.
Hi, devils! Stephanie here, the Founder and Owner of Bartleby’s (read more about me and my team on the About page). You’ll likely see me slinging sandwiches and passing nuggets through the truck window, but I also love interacting with you through social media, email, and this website. I thought this blog would be a good place to provide you updates on the truck, our locations, and―most importantly!―the food. Bartleby’s Seitan Stand is fun and delicious, but we also have a mission that we take very seriously. My hope is that everyone who comes to the truck leaves having filled their tummy with great noms, having found some smiles and giggles (cause we so punny), and having learned a bit more about plant-based food and the good it can do for you, for the animals, and for the planet.
Shortly before our truck debuted in streets of Boston, we launched a Kickstarter campaign. And guess what? WE DID IT! I am so grateful for all the people who joined together to shout out “to hell with meat!” with us. We are currently working on sending you, our backers, your well-earned rewards. I cannot wait to see everyone with their Bartleby’s stickers, hats, and t-shirts, and stuffing their face full of fries! We hope to have all rewards delivered to you by the end of May. Come by to celebrate with us!