Hummus, stuffed grape leaves, and zaalouk from Tea in Sahara on Governor Street. I took a break from work and biked over to the café to save my growling stomach. The owner very kindly agreed to put my order in my stainless steel containers. A woman sitting sipping tea inside admired them and asked where she could find some. I gave her a list of sources. When I thanked the owner for honoring my special request, he said “No, thank you!” I left smiling from ear to ear.
Tag Archives | to-go wares
I have been meaning to share this image of a recent trash-free tailgating session. Last month I went to a concert in Mansfield, Massachusetts with my two best friends in the world. We made a hearty quinoa dish with apples, walnuts, kale, carrots, olive oil, and lemon juice, packed it in one large container and carried it in a cooler. We brought water in glass bottles, homemade trail mix in a jar, some fruit, and three forks. The venue doesn’t permit concertgoers to carry in their own food or beverages so we loaded up on the protein-rich meal in the parking lot for stamina, eliminating the need to purchase overpriced, over packaged food from inside. As we grazed and chatted, I stood admiring my friends in the pink light of the setting sun thinking, “I could do just this all night.” But the show ended up being pretty fantastic too.
I decided the last couple days were too hot to cook at home (indoors or out), so I opted for takeout. I love the Saag Tofu from Rasoi, an Indian restaurant just over the border in Pawtucket. The employees are always so nice and they never have any problem putting my order in the containers I hand them (I give them two so that the saag and rice stay separate until I’m ready to eat). It’s a lot of food, but it stores well in the fridge so I always get two meals out of it. I brought my filled containers back to work and sat on a bench outside enjoying my dinner as the sun set. It was still in the 90s at 8:30pm.
A big part of the No Trash Project has been learning to plan ahead. I’ve had to train myself to always carry a reusable bag with me, even if I’m not headed directly to the store. If I know I need to shop for food, I will pack smaller produce bags and at least one reusable container. As I’ve mentioned before, I am now in the habit of carrying lunch and dinner with me to work and on the road. When I first began this project I was carrying around plastic tupperware. I soon found that the plastic stained easily, held food odors, and it was difficult to remove meat counter price stickers from the worn, scratched lids. I transitioned over to glass Frigoverre storage containers for a while. While they were far easier to clean (oils don’t stick to glass the way they stick to plastic) they were heavier and more cumbersome than my already donated plastic containers. After breaking one glass container on the pavement, and another on a concrete floor at work, it was clear that I needed to find another solution. I had seen a stainless steel lunchbox at Whole Foods, but it was shrink wrapped in two layers of plastic.
My friend told me about a company called Life Without Plastic. Their website has become an important resource for me. Whenever possible I try to find what I need locally to avoid using shipping materials and fuel, but sometimes I strike out. I have turned to this company for products unavailable nearby or without unnecessary packaging, which have become an important part of my routine. Life Without Plastic makes an effort to pack their shipments in reused, recycled, and recyclable materials.
The stainless steel containers above are a few of my favorite things. They are lightweight, even more durable than plastic, and they have a tighter seal (a silicone ring for watertight storage) than either the plastic or the glass containers. I give one to The Local Catch to hold my weekly fish order. The steel never stinks the way the plastic used to. I bring my dinner to work in one almost everyday. I’m never worried that the contents will spill into my bag as I bike or walk from home.
This past weekend I drove down to New York City with some friends. We packed some quinoa, farmers market brussels sprouts, squash, apples, granola, and almond butter in the stainless steel containers. We filled our large swing top glass bottles with water and packed some bowls, forks, knives, and cloth napkins. It was a delicious trash-free picnic that sustained us through a night at the ballet. The leftovers went into the refrigerator at our generous host’s house. The food was still delicious for breakfast the next morning!