Kellyn Eat Real Food Mobile Market: Learn, Buy, Cook & Eat- All in One Stop!

Food Mobile Market is encouraging residents to eat with the best of intentions for their health. Meagan Grega, Chief Medical Officer, and Eric Ruth, Chief Executive Officer (both cofounders), established this traveling market to boost local economy and bring local produce to areas in need in conjunction with endorsing a healthy lifestyle. Stops at an elementary school, a community center, YMCA, and senior apartments allow residents to do their grocery shopping at a place they will already be- offering produce that is safe from harsh chemicals and bursting with nutrition, all in one spot! Running via a team of volunteers donating their time and skills, every one of the people I saw was passionate about the Mobile Market and its message: living a healthy life & eating real foods. 
 
The Eat Real Food Mobile Market doesn’t simply provide produce to communities- they teach necessary tools, such as cooking and nutrition, to improve the lives of residents through a healthy lifestyle. If knowledge is power, then Meagan, Eric and their team are wizards! 

At their Cheston Elementary stop, the recipe of the day was a refreshing smoothie. Apple, banana, strawberries and kale (a great way to sneak in some veggies for kids!). Volunteers pass out the freshly made smoothie samples to parents and kids, while the Mobile Market is up and running with SNAP and double SNAP local produce available for purchase. Meagan’s philosophy is that, “Eating healthy doesn’t have to be expensive, but it does require organization.” That being said, each of their recipes is designed to stretch resources and use up leftover produce. 

 
The Easton Area Community Center is where Meagan, Eric and team hold their kids cooking class. Our Food Access Manager, Priscilla, and I had the privilege of volunteering to help during the cooking process. On the menu designed by trained chefs’ Dori and Eliza was Zucchini Ribbon Sauté with Chickpeas and Mint. Sound delicious? It was! Parents and adults came back for seconds and thirds! Kids who volunteered got to juice lemons for the dressing, chop crisp green peppers and peel delicate shavings of zucchini. The enthusiasm was contagious; proving once again that food is a fantastic tool for teaching kids (and parents!) about healthy living. 

Be sure to check out their website for the travel schedule throughout the week. Don’t forget to bring your SNAP EBT card and capitalize on those double SNAP items. Sweet corn, early girl tomatoes, and plums are the next delicious wave of goodness to hit their stands!

Join the food access conversation online, use #LVFood4All!