Jennifer Clary and Kevin Haberer are smart, young, and creative.  They have developed an idea that is catching fire worldwide – healthy vegan fare delivered right to your door.  Packaged in weekly shipments, their program provides three meals a day, with some plans even including snacks.  Working in an industrial kitchen, a chef prepares the food fresh. It is then packaged and shipped out to various points around the world.  If you have a college student that is not eating right, they  have the Student Plan to make certain that hard-working academics will be on the right green path, food-wise.  If you just want to sample their fare, they have weekend packages starting from only $40.

How did such an industrious undertaking begin?  According to a recent conversation with Kevin, it started out as a “passion project.” While watching the Mavericks basketball team on TV, their stomachs were growling because the family member they were visiting was providing cheese poppers, chicken wings, buttered popcorn and other non-vegan snacks.  They thought it would be terrific if they had prepared meals, desserts, snacks they could take with them everywhere so they always had something to eat, hassle-free. Thanks to Gobble Green, that dream is a reality. Their food is 100% vegan and 90% organic — not too shabby for the health conscious consumer with a conscience who is a bit strapped for time.

Gobble Green now ships everywhere in the U.S., Canada and the U.K. They also cater events onsite in California.  With business booming even during the recession, they are sure to be expanding into other areas soon.  In fact, institutions such as universities and hospitals have already approached Gobble Green.  Wholesalers, supermarkets and specialty food stores may soon be carrying some of their fine cuisine, too.  For a business that just started in August 2009, the growth has been on a steady incline, with 95% of customers coming back and ordering weekly.  Customers tend to be vegan, those trying to transition to veganism, and individuals concerned about weight loss, longevity, cruelty-free living and eco-friendly lifestyles.  Institutions which advocate for a healthy, sustainable, ethical lifestyle may also receive a bulk discount.  All clients are greatly appreciated by Gobble Green and their entire staff stand ready to offer encouragement and support.

Gobble Green targets vegans and people interested in trying veganism to improve overall health, achieve weight loss, to increase longevity, or to support eco-friendly and cruelty-free living. If a business is interested in carrying our product line, we offer discounted bulk prices and commend that institution for advocating a diet and lifestyle which is healthy, sustainable, and ethical. Individuals who already embrace veganism or who wish to transition to a vegan diet will also find our staff to be a source of support and encouragement. All of our customers are important to us, whether they are an institution or an individual.

To order your first week of Gobble Green, phone 800-684-7618.

Watch the video and peruse the Gobble Green website  (www.gobblegreen.com) to learn more about this terrific, innovative vegan business.

When we got to the beautiful gardens, it was only misting, but I received a call that the professor had decided to cancel the class – great timing, after being on the road for almost an hour! So we decided to go ahead and shoot our photos and call it a day – and a field trip. The lovely wet weather was perfect for photography; I took many misty photos with clean, green foliage. I even found a spot where I could place my camera on a post and get a slow shutter speed effect to allow lots of light and motion into the shot. I shot waterfalls, Japanese architecture, flowers, fountains. We has plastic bags over our cameras to protect them, and it did keep raining pretty hard intermittently, but I was glad to get the assignment behind me and get back home – I had articles to write.

On the way back, my very kind fellow student wanted to stop for lunch. I knew then that my cover would be lost – I would have to tell her I was vegan. I told her, among other things, that I was not particular and could find something to eat most anywhere. Her comment was thus: “On no, you aren’t particular, you just have the entire kitchen working to make you something to eat.”  That was in response to a recent situation I shared, when my son invited me to go to lunch with him at On the Border, a Mexican restaurant that had nothing on the menu that was animal-free. I asked to speak with the restaurant manager and gave him my business card, explaining that I write for a dot com and would like to review his restaurant from a vegan perspective. He was lovely and brought out some food that probably required little effort and was most appreciated by this vegan: shredded lettuce, tomatoes, avocado in tortillas with lime cilantro rice and delicious black beans. The manager/owner seemed to appreciate the challenge and I certainly appreciated being able to eat.   It seemed like a win-win and allowed me to let this restaurateur know that we vegans exist and to let vegans in the area know they will be accommodated at this restaurant. Let me set this up: this is cattle country, this is the area of barbecue and steak. I once went to a luncheon where there was not a single item I could eat. But there are over 400 vegans in the local DFW vegan meetup, so we vegans exist. And our numbers are growing. Still, the attitude in the comment seemed a bit hostile, but I let it go. This was a very nice woman; she had even brought a bottle of water along for me, in case I got thirsty.

Throughout the entire lunch, there were comments about meat. She would not eat a bison burger but her family member would – she could not bear to think about the dead bison. (I guess cows, pigs, chickens have no nerve endings and do not feel.) She told me that she doesn’t think chickens are very smart as if that made it okay to harm them. I interjected that it wasn’t about how smart they were but if they could feel. Right over that comment she went into a dialogue about meat again while I tried to change the subject. It was hard to face my vegetarian vegetable soup and my whole grain cracker,  with images of slaughterhouses running through my mind.  I said that I became vegan when I found out what happens to animals and my bet was that most people would become vegan if they knew the truth.  She said she could appreciate someone standing up for what they believe just so they don’t try to change her. Time to change the subject again: How about that rain? Imagine that guy canceling on us? And two of the students had taken off work to attend. Bet were they mad! What on earth was going through her mind that forced her to discuss meat, a topic I obviously find abhorrent?  Defensiveness, amusement at my oddity? Trying to figure it all out? I was perplexed.

When I returned home, I was left feeling relieved but a bit discouraged. I realize that there is no way for someone to know what I now know, not instantly anyway.  Everyone has to find their own answers in their own time.  Learning to walk the fine line between being obnoxious and encouraging someone to think outside their large enclosed box is challenging.  There were political comments and religious comments that made me wince – I did not line up in any way.  Still, I could tell she was trying, and for a Texan, she was moderate.  At least she did not try exorcising my demons or any of that, and she did not offer to pray for me, as others have done in the past.  She seemed like a good person. But I felt like I was unprepared, like there was something I could have said or done that would have given her more information or made a bigger impact. She did offer to call me again to go photoshooting; maybe getting to know a real vegan would make the biggest impact of all, as long as that vegan is not too over the top. Where is the line? It left me thinking…

A few days later, I was invited to go out again with the same fellow student. This time the weather was perfect, and I got shots of two turtles, bees, butterflies, dragonflies, flowers, trees, brooks – a great photoshoot.  It was a wonderful break from nose-to-the-computer-grindstone that comprises most of my time these days.  When she offered to take me to lunch, her treat, I told her to select wherever she wanted; I can always find something to eat.  But instead, she went out of her way to suggest a soup and salad bar where she knew I would be accommodated (SouperSalad).  It was a far better experience than my first meal and such a gracious gesture – and not a word about meat or my weird eating habits.  Given how few vegans are in this part of Texas, I can imagine how shocking my stance must have seemed.  But my colleague had time to reflect and I was touched by her graciousness. This time, I returned home, feeling slightly elated and very affirmed.  I didn’t feel like an outcast or an oddity; I felt accepted and appreciated. At times, it really pays to take a deep breath and let the chips fall where they may.  Beyond the veganism, we even found a few things we shared.  It was a lesson for me in patience, towards myself as well as others. I hope her attitude towards vegans has changed as positively as my attitude towards omnivores and Texans!

There have not been many times if my life that I have wished I was 13 again, but this is one of those times.  After hearing about the empowerment camp that is being held in the Santa Cruz mountains, I felt a growing envy towards the lucky kids that were going to participate. This camp itself is in a beautiful setting; five days in the gorgeous Santa Cruz mountains is enough to make me feel a bit of longing. Add to that the resumes of the staff, the goals of the program, the creativity of YEA and you might understand my sudden yearning for adolescence again.

During August 17-21, the Ben Lomond Quaker Center of the Santa Cruz mountains will be home to youth from age 11 to 15 for a week of leadership skills training.  While most of the young people will be from the San Francisco Bay Area of northern California, kids from all parts of the country are welcome to participate.  Each young person will learn how to become active in leadership, learning how to pursue social justice issues in a positive way, and to help prepare them to be the leaders of tomorrow.

About the camp

YEA stands for Youth Empowerment Action.  Some of the associated activities include The Power Shuffle (looking at power and oppression),  Go MAD (Make a Difference), The Lives of our Dreams (art, poetry, song, dance, expression used to inspire), CIA (Compassion into Action), as well as plenty of free time, basketball, frisbee and open mic.  Learning how to start a club, write letters to the editor, and even media training will be part of the education built into the program. Helping kids learn about sustainable living, how our purchases impact the globe, and how to live without waste and overconsumption are topics that will be convered.  There will be a sharing of individual passions for issues so each young person will expand their own horizons as they understand what motivates others.  They will develop a network that will help support them when they return home.

Camp will help participants become confident, inspired and organized.  They will gain training in non-violent communication and join into a community of future leaders.  They will have support to overcome barriers, forge new relationships, and develop a new vision of what is possible in their own lives.  Mentoring will continue beyond camp, as the young people will have camp staff follow up with them individually to help promote their continued growth once camp is over, assist them in connecting to appropriate leaders in their community and offer encouragement as they move towards their goals.

The camp will offer primarily local, organic vegan cuisine which is in keeping with working towards a sustainable and improved future.  The staff to camper ratio is only 1:3, allowing lots of close, individual attention. The cost of the five day camp is $750. For more information, go to their website. You may contact them at (415) 449-1915 or email at info@yeacamp.org.

Camp Staff

Camp staff include several dynamic people.  Founder and Camp Director Nora Kramer has been working with youth since 2001, supporting several peace and justice issues, working in an after school program, and helping empower kids to make a difference in the world.  She became vegan during an environmental science class in college, after reading John Robbins’ Diet for a New America and realizing the power of food choices. She is passionate about animal rights and helping empower others. Nora is a credentialed teacher and has completed the American Camp Association’s Basic Camp Director Course. She has had prior experience as a Camp Director, and has been affiliated with five different camps, giving her knowledge of best practices and solid leadership.

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Erin Fields has worked with social justice issues such as AIDs, North Korean political prisoners, and fair traded goods as well as the empowerment of youth.  She is working on her M.A. in Gender, Ecology and Society and has worked as a teacher, support counselor, teaching assistant, tutor and nanny.

Luke Janes has trained in nonviolent communication, co-counseling, restorative justice and is a certified Wilderness First Responder.  He is a credentialed math and science teacher and has a Masters Degree in Education.  He has also worked at several summer camps.

Sharon Smith is Program Director for the New Leaders Initiative and Brower Youth Awards at Earth Island Institute, to honor young environmentalists for their activism and achievements.  Sharon has experience in leading young people on wilderness treks and bicycling tours.  She completed a year fellowship with Green Corps, where she learned extensively about environmental organizing.

Laura Carver has been active since her own youth, supporting human and animal rights.  She majored in environmental studies and natural resources and has worked at camps for the YMCA, Boys and Girls Club and now YEA.  She worked organizing students IPIRG), and on consumer advocacy and environmental issues. She has also been involved with Farm Sanctuary, ASPCA and with Nathan Winograd, leader of the no-kill shelter movement. She is a science teacher in middle and high school and blogs about her family’s simple style of living.

Leanne Alaman was head art instructor at UC Berkeley’s Explorer Camp, mentored foster youth at the Fred Finch Youth Center, facilitated art classes with homeless youth at Drawbridge Expressive Arts, and is working on her MA in Integrative EcoSocial Design.  She is focusing on revolutionizing education to improve graduation rates and develop compassionate world citizens.

Laine Forman is an artist from San Francisco who is also an educator. She has worked with at-risk youth, prison inmates, immigrants and is currently a preschool teacher working on her masters degree in Drama Therapy.  She has experience with theater companies including Bread and Pupper and is cofounder of theWild Goat Theater project and has had training in Theater of the Opressed.

The diversity of staff experience and the extensive educational credentials are sure to give the lucky campsters a memorable and meaningful experience. If I were a few decades younger, you can bet I would be there, too.

Helping children develop good eating habits is an important goal towards their ultimate good health and nutrition.  With childhood diabetes on the rise, very young is a good time to instill healthy habits in those children around us. Keeping meals appetizing and colorful can attract the most rigid palate.  A few tricks can really help kids learn to appreciate new food, vegan food, and healthy food.

First of all, include them in the process. If you are trying out a new recipe, set things up so the younger children can help out.  If they invest in the creation, they are more likely to want to try it out and feel a part of it.  For the very young, call it something intriguing to garner their interest.  Peanut butter toast with brown sugar on it (cut into the right shapes each slice becomes eight or ten) is called “Dirty Toes” at our house – and may even include some “toenails” (banana slices) if we are feeling particularly wicked.  The little ones think it is so much fun to hear what we are eating.  (Tofu was called “toe food” at our house for a long time, so eating “Dirty Toes” was not that big of a stretch.)  We have some small red bowls which are used for snacks such as raisins and celery, or apple slices with peanut butter. (Be sure the children are old enough for bits of food before trying this one.)  Those little bowls usually mean something good is about to be served and they are now considered the harbinger of “treats.”

Secondly, make changes gradually.  When I first transitioned to veganism, I utilized the many substitute soy products that mimic familiar meat products. Soy nuggets were not all that different from chicken nuggets, especially if the dipping sauce was similar.  Vegan cookies were always popular and so were banana cake and gingerbread. Seitan was introduced with Vegan Teriyaki Sauce which overcame all obstacles and objections.  Favorites of the kids, such as pizza, spaghetti, and tacos, are easily made vegan with the help of so many new vegan products to make things seem familiar: soy cheese shreds, veggie or soy crumbles, soy deli slices, and so on.  When I try out a new recipe, often I only give a serving to myself; before long little voices are requesting their own serving!

Third, answer children’s questions as honestly as you can.  Let them know why  you are a vegan, but let them find their own voice, too. Sometimes using a book, such as That’s Why We Don’t Eat Animals by Ruby Roth, can be helpful in letting children explore their world and understand why people make different choices regarding eating habits. Let your response be age-appropriate, and remember to answer questions asked rather than volunteering too much information. Children learn best by observation, rather than indoctrination. Providing them with delicious healthy foods and introducing them to compassion for other living things is sure to help.  We  are currently saving all found nickels and dimes in a jar that will be donated to help the animals at the end of the year. This project was readily embraced by the children and together we are deciding where to donate our small sum.

Your positive attitude towards food, the earth, and other living creatures is the best teaching tool of all.  Enjoy your children and let them learn to enjoy meal times!