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We got to be a part of the latest installment of The Vegan Market on February 17. There were so many amazing vendors crammed into the Arts at the Armory building in Somerville, I was excited just to be near them. The Bartleby’s table was tucked between Luna Pines and Soy Much Brighter. Luna Pines is an incredible jewelry line that draws its inspiration from Mother Nature and seeks to capture the energy from crystals. Soy Much Brighter is my favorite places to get candles―all hand-poured, nontoxic, and emitting the most dreamy fragrances. Across the aisle, Jennifer Lee’s Bakery juggled a never-ending line (can’t wait for her new Worcester shop to open!) and Pressed’O had its organic juices flowing all day. Chefs Stephanie and Scott of Mobile Cooks (which connects plant-based chefs with underutilized, beautiful, and unique spaces around Boston) showcased some of their latest dishes. It was a blast to be among such diverse talent!
Keep being devilish. Luvyaaaaaah!   These devils are mesmerized by the seitan magic that Stephanie is exuding. What a year, dear devils! Our wicked little hearts are bursting with happiness. We’re so grateful for the enthusiasm with which you embraced our new business. You showed us how hungry Boston is for more plant-based dining options, and you showed us what is means to be a Sauce Boss. We are so excited to move into 2019 and we’ve got lots of ideas on how to be bigger and better in the new year. Here are our New Year’s Resolutions:
 Thanksgiving can be a bit of a challenge. As a plant-based company, we struggle with celebrating a holiday that’s centered around the eating of a particular animal. As humans, we struggle with celebrating a holiday that highlights how cruelly the European settlers treated the indigenous peoples in this land. Even so, we’ve got space to be thankful this holiday, and are trying to focus on the good. We love eating with our family and friends. And we’re so grateful for this amazing first year of food truck living. We’ve served thousands of seitan-based meals since we hit the road in April, and―because we provided all those cruelty-free meals―saved the lives of thousands of chickens and saved thousands of gallons of water. We got to meet so many of you kind and enthusiastic devils, and watched with delight as you lined up for piles of nuggets, mountains of sandwiches, and so many sweet potato fries. You showed us the most incredible, decadent ways to sauce up your seitan, and showed us the most incredible support for our business, even as we struggled with weather, truck troubles, and sick days. We wouldn’t be here without you. It is a joy and honor to feed you. It still feels surreal to to wake up every morning and work towards a mission I truly believe in: saving animals, helping the environment, and making great food for all our hungry devils. We’re thrilled to know that Bartleby’s nuggets will be gracing the Thanksgiving tables of some of you this year. And we know our day on Thursday will be spent feeling grateful for all of you who came to our big blue and orange truck over these last nine months. Thank you.  I love taking my parents out to eat whenever they come up from Florida to see me. During their last visit at beginning of July, we took an entirely vegan food tour. For this sweet couple, who only recently learned how to pronounce “vegan” correctly, it was quite the experience. They had questions for each of the restaurants and shops we visited. “Wait, there’s no butter? What about eggs? What about…” They just couldn’t believe that all the food we tried was made without any animals being involved! Their last day in town was also a special service day for Bartleby’s. I had been hired to cater a birthday party, and decided to put my parents to work. They pulled on official Bartleby’s hats and shirts, joined me for grocery shopping, did prep work at the Food Revolution commissary, and helped me serve partygoers on site. My dad gravitated toward the fryer, and my mom assembled the sandwiches. All in all, the Kirkpatricks make a good team! I was really happy my parents could be a part of my food truck experience, and I’m grateful for such a supportive family. Thanks to all these amazing establishments! You can see some of delicious things we ate in our “Food tour!” Instagram Story.
 Outstandingly tidy food prep and gleaming stainless work surfaces courtesy of Mama Kirkpatrick.  A supportive family and a display of exceptional dental care.
When we announced our service would be postponed for a week because our generator died, we received so many uplifting messages from customers and fellow food trucks. Thank you so much for being patient as Bartleby underwent transplant surgery. His new generator is in and working just fine.
To our customers: You fiercely loyal devils! Thank you for following along, rooting for us, and sending hilarious “get well soon” messages. We are officially back on the streets and operating on our regular schedule. I seriously cannot wait to feed you all delicious ah-mazing food from our big blue and orange truck―powered by our beautiful new generator. Your kind words kept my chin up and spirits lifted. To our food truck comrades: Thank you for the tips, tricks, and reminders to have fun. From generator maintenance, to jokes on the pleasures of securing permits, to trading food from window to window, this newbie is already thrilled to be a part of the incredibly welcoming food truck community. On this bumpy road, I’ve learned an important lesson: food trucks can break, but you can always fix ‘em. |
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