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Rustic vegan gourmet prepared & served by a southern soul aiming to break bread w/ plant-based love.
(8)

10/11/2024

Something I just found while reviewing notes to be sure I purge the words no longer serving me and the me for WE. These ones seem to still be floating…

[Def a line or two that give much introspection on why my shoulder is locked up & frozen;]

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Note to Self:
Stop trying to shame yourself for who you are in your professional acumen. You know your limits and you put in years trying to work in spite of them, in opposition to them. To the point of breaking. Those pieces are nearly all too serious for most, taken as stern instead of focused, taken for granted because of high anxiety, when if all were accepted and maximized, s**t would perpetually get done.

Like an oxygenated cell.

And while those pieces hold the gravity that you also could not withstand (the shoulder press that often embarrasses, the aggressive releases of passion that prevent speaking at all for fear of, well, others’ fear)— it is time to accept them; not as traits that make you less of a business woman, but as unique approaches that allow mental stability for effective work. The world does not work like you do. Many will not understand.

You are not an excuse.
You. Are. Brilliantly.
Self-Aware,
and open about it.

Advocate for self.
Push past the compulsive thoughts causing extended pause.

You are business appropriate.

02/11/2024

Don’t mind me. I’m just perched over here eyes closed holding my breath until hunting season quits flooding my timelines💔

17/10/2024

I need to call this season officially closed. Please find your way to Munjoy Hill on the 26th for Portland’s VEG FEST! I’m sorry I can’t make you one more plate, but until I can…

Thank you.

To everyone who has ever believed in me and my food. To those who understand good plates are good plates w/out acting as if I’m serving up spoonfuls of politics b/c those who really know me, though they be very few, know that’s not what I’m trying to do. I’m just making layers of flavor w/ ingredients I can source for the personal diet I endorse, food made from the hard work of neighbors who know that breaking bread should not be fast or furious, but a humble opportunity for unity w/ self and community. Thank you to those who realize the cart is my studio and respect the boundaries sometimes set so that I can work hard, create & present a beautiful minuet. The dance between myself and the plates carrying the pieces of me that I can gift you so that we can be a WE. That. Has always been the mission and I am ready to sink into this transition of seasons because the how and the where need some revision.

So again I say thank you, to the journey and collaborations, the venues, clients and opportunities. And most importantly the farmers and my family. This fifth season has been one of pulling back and working to believe I can find a way to keep all of us in the green, so I am going to take a long moment to breathe—The Greenhouse by SAO, est. 2019.

Locally sourced rustic plant based gourmet. Southern Soul. Plant Based Love. You won’t miss a thang.
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I can’t pop up for season closer to share a smile & feel your shine one more time this season. I have decided to pull out of the Veg Fest to put in real focus on the recovery of my shoulder. Thankfully I will be able to put in time at home on some physical therapy w/ weekly doctor visits on a holistic path to gain my movement back, but I don’t want to risk further damage halfway through the first month of that recovery. I have enjoyed serving you for another season. I am unsure exactly where or how I will set the table for us again, so until that hopeful day, stay warm and love your loved ones this winter, my friends.

16/10/2024

Check out the keynote for next weekend’s Veg Fest in Portland! What an amazing line up for this beautiful event.

***Please know, I am scheduled to pop up & am so proud to continue to be included in this great movement—HOWEVER STAY TUNED! My shoulder injury has not healed at all & my mobility/productivity/sleep are greatly hindered. This has been the case at this point for months & my stress levels are peak. I am finally heading for an X-ray & initial diagnosis today—I will keep y’all posted on whether I will be able to maintain this gig. Thank you for any understanding & I truly do hope to make you a plate to close out my season w/ what is now my traditional season closer. I will be very sad to miss it, if I need to—so all healing energies my way would be so appreciated🌱🖤
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Check out & for the full post & article. And DEF mark your calendars for Veg Fest in Portland 10/26!

03/10/2024

Louder for the people in the back🔊

15/09/2024

This week will be my largest preorder filled to date. Inclusive of real time service of the largest plate count to date. And when I say large, I mean extra, EXTRA L A R G E. One list at a time. One menu item at a time. One inventory order & pick up at a time. Just. Keep. Moving. Is all I can do. With so much gratitude to be asked to return to this venue & their annual events series for the 4th year in a row, probably the 8th or 9th pop up for them where they make it possible so that all I have to do is park, set up & cook. Once I can get there—it’ll all be downhill. Buuuuuuut….gettin’ therrrrrreeee though?!?

The anxieties are DEF creepin’ in, ‘cause this solo week-long inventory run having to ask farmers if they have, oh ya know, like 100+ bunches of herbs & such🫣 This weeklong prep w/ one whole day dedicated to one item at a time due to sheer volume & the need to have 2 full size trucks to head to venue next weekend just to barely fit the plate count. Yeah. All of that. Gonna be protein & super greens for breakfast every day to survive this!

The cost to be the boss🫨

12/09/2024

This. From the stance of a small business owner & woman in small business. Ooph.

I’m. Working.
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1. Professional boundaries are healthy, not to mention mandatory for efficiency. Working to uphold them is good business practice.
2. It is more than ok to be a serious, very focused, head down, shoulders up, eyes straight business person on a mission to meet deadline.
3. There is nothing offensive in being able to try to set professional boundaries/expectations clearly, directly, non-emotionally, while still practicing professional courtesy & offering troubleshooting suggestions as you keep it moving. It’s also ok to draw the line b/t what is your responsibility & what is theirs. It’s business.
4. If they get offended by your work mode—“it’s just what they be on” ( ). Do you. At all times.
5. Most people have zero clue how much focus it takes to get it done. Let them keep not getting it. YOU. Keep your focus.
6. Getting paid for your hard work & deliciously beautiful plates is not them doing you a favor.
7. Being fluid for inevitable challenges does not mean being taken for granted. Your time is valuable.
8. The plates are my love language. I am not part of the entertainment—a kitchen is a kitchen & I am a line cook.
9. Cooking & serving & working crazy hard in a gold fish bowl where w/out fail, some people just gotta insert themselves—is not a game. My anxiety is very, very real & I also don’t need to be “fixed”. I’ll let my shoulders down, when the feedback from amazing bites is give & that Short Hitch Suckah Punch is ready to tow & I’m headed home.

I’m. Working.
And it’s a lot.

There’s more love than you can even know in them plates. I promise you’ll taste it & it will all make sense, but I, myself, don’t have to make sense or “fit in” to feed the people. Great food. Is great food.

Sucker Punch:
5 Seasons Being Breathless
SAO

***

Thanks for the inspiration ✨

09/09/2024

By far the most beautiful venue this past weekend in all these 5 seasons of pop ups. So grateful to my PIC for holding me all the way tf down per usual—woulda been absolutely lost w/out you.

The train (which I am never near enough to hear out here) kept me so grounded when it rolled by, took me back to East Point & Southside Moreland Ave every time I needed to remember that I am allowed to be me—no matter where I be.

05/09/2024

Iron skillet LOCAL onions & LOCAL eggplants. Softened. Charred a bit. Seasoned. Echoed. Some cashew cream. LOCALLY SOURCED Chaat Masala & Wild Porcini Salt. A touch of sweet. A dash of acidity. Layers. On layers. On SAO layers. For some reason this is what has been floating in my head lately, flying around while I try to sleep. So….

Trial #1:
SAO Eggplant Sammich Spread
Featured on this weekend’s Marinated Grilled Tofu Sammich

Fresh farm salads w/ House Roast Garlic & Peach Vinaigrette. Polenta Cake Sliders w/ Signature Green Eyed Goddess Sauce. Yeah. Some delicious fresh local plant based love of sorts🌱🩵
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LOCALLY SOURCED:

Forever Garlic Farm

04/09/2024

Local eggplant & onion search today, while I let this skillet sautéed eggplant sandwich spread grow legs in my mind that can saunter out onto your plates this weekend.

Farmers hopefully had a CRANKIN
weekend cashing out crops for holiday crowds, but I am determined to make this Eggplant Sammich Spread to complement these Marinated Grilled Local Sammiches this weekend at Friday for dinner & Saturday for lunch. So farm hop Wednesday here we gooooo!

I’ll be parked next to the food truck CHAMPS both alongside great vendors & lots of mindfulness practice, education & knowledge. Check out the fest page if you’re interested & those already registered—you can grab a plate ticket onsite from Kula Yoga for your SAO meal & I can’t wait to serve you this fresh locally sourced rustic plant based love🌱🫰

01/09/2024

I’ve been trying to.
Stepped all the way off map for a few.
Clocks to push through.
Income to produce.
Current business slightly confused.
Horizon less like sunset, more bruise.
Mental space opened to include:
Self. Deep Rest. Love for great food.
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Took a pause that my brain still doesn’t want to snap back from—posting is such a chore most times; I journal, I spill, I share reality & that isn’t what people want. So before I allow that fact to overlap my business value or self worth to convince that me is what “they” don’t want, I had to just shut it off.

Some of the deepest of deep rest has been priority. My shoulder is finally starting to feel like it is thanking me for that though I still can’t extend fully, so part of me feels like the metaphor of not being able to even physically reach out has enveloped me into just plain ole not reaching out. My mind is exhausted from trying to prove myself to people, potential clients, which mixes like oil to water w/ my pride for my food, my business plan & my I-Could-Care-Less how you feel about vegans or plant based. I am strong knowing I am a specialized option. I am resolute in really finally beginning to hold my value b/c knowing I don’t have a shiny huge pull up park & cook rig shouldn’t be why I can’t compete, but more why you gotta afford me. I have been competing w/ thousands of plates turned over sometimes 500+ at a time w/ zero prep help, no commercial kitchen for distributor deliveries & while food truck work is hard no matter what, I have held my own w/ much, much less than most for the menus & plates I serve. And that. Takes nerve at least & tenacity at best. So these past couple weeks have been finding the ways to convince myself it’s ok if the current model has expired—it’s ok to need rest.

With that comes a lot of needing to let go—so I am holding onto the great ingredients of my hardworking farm community & a little “I think I can…” to make these last couple gigs so proud they booked SAO. And with September boasting almost 1300 plates, overwhelm has no doubt taken over. But. There will be plates again & food pics to swoon…soon.

21/08/2024

Thank you to all of the beautiful people who took time out of their lives to come order up a plate of this plant based love for this past pop up push from Woolwich to Cornish. The people who show up as often as they can to share a smile, to see my exhaustion but help me push through b/c they believe in my plates…& me too—y’all are who help me stay grounded during a very confusing time for my business & brand. And you save my spirit every time you understand or offer to lend a hand or tell me how delicious my art tastes.

I am nowhere near a trained chef; in fact, I don’t really resonate w/ being called that b/c I just like to cook for people. I was raised around a communion table inside a family w/ more love than we knew how to express, but the meal shared said absolutely everything. And, while the setting of that table has changed for me as I push through this life—the sanctuary of breaking bread w/ community, of feeding the soul together so we can remember that we are always TOGETHER is why I keep building this little restaurant on the corner of Y O U & ME. The food business & specifically the food truck network are some of the hardest working folk you’ll ever come across & I am grateful to have found the fortitude to join them for a few years. We all know the actual business stats of how long most food businesses last, especially small specialized ones & w/ the mobile vending space increasing its enrollments hand-over-fist annually, I am realizing the courage it took for me to even dare to dream. I’m humbled by the BEAUTIFUL PEOPLE who dream w/ me. It’s so much more than a business.

Suckah Punch food cart is registered still for a couple more years. Licenses & permits will be renewed w/ very, very exclusive availability offered as schedules permit. But this is the tail end of the comet in search of a different universe to explore w/ my drive to feed the people. So, w/ September slammed w/ significantly large preordered plate volumes & October bookending the season w/ my usual Veg Fest in Portland, please know each & every one of you have a piece of my heart. I hope to set your tables again…soon🌱🩵

Southern Soul.
Plant Based Love.
The Greenhouse by SAO

20/08/2024

See y’all TONIGHT @ the horse track in Cornish, folks!

I’m doing my best to go get a reup on corn rn & will have limited plates to serve in general. You’ll find your fave Polenta Cake Sliders & Local Squash Quinoa Bowls on the menu as well.

Won’t be able to pop up for any of the Wheels & Meals Cornish, if they drop dates for September & have no more public events booked until end of October, so I would def say now’s the time to get your SAO fix.

Event is from 4-8p, might be pushing it, but will have first plates as soon as possible until sell out.

17/08/2024

I’m
Freaking
Obsessed
🌱

Featured Local Sources:

VERY limited supply TOMORROW @ 113 Montsweag Rd. Woolwich, 11a-4p🤙

16/08/2024

Ok. So. Pretty obsessed w/ that Signature SAO Green Eyed Goddess swing top glass bottle😍 I don’t even have a dozen of these, folks. I should be able to have almost 2 dozen of the smaller squeeze bottles tomorrow—but all the same, come get yours before supplies cash out!

All the BEAUTIFUL LOCALLY SOURCED details featured here will make for some delicious plant based love, so we’ll see you in Woolwich (check my story or the following page for flyer w/ addy) ‘s Garlic Festival tomorrow 11a-4!

MENU:
•Polenta Cake Sliders
•Summer Squash Quinoa Bowl
•SAO Charred Street Corn

•Side Option: Fresh Farm Salad
•House: Cashew Parm, Green Eyed Goddess, Roast Garlic Citrus Vinaigrette

Local Features:

*All items served while supplies last. Working solo so your patience is appreciated🤙

15/08/2024

These little beauties will be filled full w/ a message of SAO plant based love in a bottle for you this weekend🌱

There was a special request from the baddest garlic farmer around for THE GARLIC FESTIVAL this weekend—Maybe some bottles of Green Eyed Goddess?!

You got it, neighbor!

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So this is the first time I’ll be bottling up that green gold signature sauce & toting a select few w/ me for sale. Please know these are just SAMPLES & will be sold as long as supplies last. There will probably only be a couple dozen to grab, so come ready to claim yours:

8.5oz Glass Swing Back ($10)
4oz BPA Free Plastic Squeeze ($6)

All made w/ Pamela’s GARLIC featured at the fest & of course My LOCALLY SOURCED ORGANIC herbs.

This is something I’ve always wanted to do, bottle up my Green Eyed Magic for your shelves—so even though this may be but a small one-off sampling of that, Ima ride the wave of how it feels for these last few gigs for sure🖤

I’ll be serving up in Woolwich (see previous posting or Pamela’s page for address) from 11a-4p SATURDAY ONLY!

06/08/2024

Come on by the horse track in Cornish for WHEELS & MEALS until 8p! Def late on posting, but you already know my girl, & her beautiful family ordered up the whole menu so you could see these gorgeous plates full of plant based love🌱🫰🩵

Serving up:

TCLT (Smokey Sweet LOCAL Tempeh & Rainbow Carrots) SAMMICH on a Cashew Parm Crusted Bollilo Bun w/ LOCAL Heirloom Toms, Quick Pickled LOCAL Squash

LOCAL Tofu Salad Plate (LOCAL Fresh Farm Salad)

SAO Charred Street Corn

LOCAL FEATURES:

03/08/2024

5 seasons.
5 days left.
4 events.
3 months remaining.
2 hands to cook & serve.
1 woman.

Only 5 days left at this point to get your SAO fix for the season, honestly, to get your SAO fix period. More than possibly, better to say minimum probably—your last ops to break bread w/ SAO. What I have to try to keep growing is simply not enough. Efficiency is lacking. Gear is insufficient. My physical abilities declining. Working solo no longer viable. I am: out of breath, too heavy to motivate, broke & broken. So, the curtain is closing in…5.

Come get this plant based love & thanks for turning over 5 seasons w/ me. Stay tuned for those dates & events.

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http://thegreenhousebysao.com/

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NEXT UP is next weekend in Woolwich @pamelacreamergarlicfarmer ‘s Makers Market Garlic Festival! Aug 17-18 11-4/SELL OUT There will be SAO Street Corn, Polenta Cake Sliders, Fresh Farm Salads, Local Fresh & Grilled Veg Quinoa Bowls & VERY SELECT FEW 4oz & 8oz Green Eyed Goddess Sauce Sample Bottles. All w/ Pamela’s gorgeous locally grown GARLIC🧄 *** Please know, I will be working solo & taking the 3hr +ish round trip each day, so inventory & prep time is slim-to-none in b/t shifts & the numbers are the numbers—get there early enough to ORDER UP & ready to shop, while I turn over plates of your plant based love. Your patience & understanding are appreciated as always; if supplies run out before you ORDER UP, know I’m doing the best I can w/ a microbiz budget to guesstimate plate volume & stretch for 2 days. If you’re local to me & can’t make it out to this great event next weekend, come see me in Cornish at Wheels & Meals, Aug 20 from 4-8p/SELL OUT. COUNT DOWN to final food cart days🌱🩵🤙

So proud to be on the roster for REUNION WEEKEND @colbycollege again! No doubt an educational institution that enriches Maine immeasurably. Means a lot to help break bread w/ this community for this old past life educator. See y’all tomorrow🤙 • • • #Repost @colbycollege Art is bringing together the local community through programming that enriched life in the city and throughout the region. #colbycollege #liberalarts #liberalartseducation #liberalartscollege #performingarts #creativearts #downtownwaterville #watervillemaine

I mean. Today couldn’t have turned out better! Rain held off. Temps kept inventory integrity for some cooler life success. Plates were ORDERed UP & the peoples? Well. I believe they were happy🤙🌱🫰 *** B I G L O V E to @mainefungifest 2024! I was servin’ plates full of plant based love from the second I opened until I had to turn a few away to avoid the rain that finally landed. Eeem had to reup otw home to make sure I have some options for tomorrow. See y’all 11-4p/SELL OUT, 05/19 @usouthernmaine —same plant time, same plant plates. ——— @mousam_valley_mushrooms & @tootiestempeh Your mushies & tempeh were the starrrrrrs🙌 Stayed so busy not one pic lol—so here’s that smokey tempeh bacon prep from the Bello Bunwiches today👀 ——— #thegreenhousebysao #saocooksandcateringllc

Charred & reduced roasted reds + garlic + onion. Food processor add boiled red potatoes. Thin spaghetti. Nonsoy nonbratwurst. Local charred bellos. #order up

Gotta little something soon come! Need to confirm details, but—go’head book Sunday, March 10 from some brewskies in PTL w/ SAO🌱🤙 #veganmaine #plantbasedmaine #foodcart #popup #womanowned #smallbusiness #thegreenhousebysao #saocooksandcateringllc