Transforming Lives, One Vegan Meal at a Time: The Inspiring Story of Mufyn and the YEMV Food Truck

This summer, a vibrant oasis of community and delicious vegan fare emerged in the transformed parking lot behind Cove Mini Golf on Martha's Vineyard. At the heart of this culinary haven stood the YEMV (You Enjoy My Vegan) food truck, helmed by the passionate and inspiring Mufyn, a former meat-eater turned vegan advocate. Her journey from an Iowa farm to the Vineyard's bustling food scene is a testament to the power of personal transformation and the transformative impact of plant-based living.

Nourishing the Body, Nurturing the Soul: Mufyn's Vegan Odyssey

From Meat to Moosewood: Mufyn's Vegan Awakening

Mufyn's path to veganism was not a straight line, but rather a winding journey of self-discovery. Growing up on an Iowa farm, she was no stranger to the consumption of meat, indulging in it three times a day. However, about 25 years ago, Mufyn began to feel a growing unease with her dietary choices. It was at a Thanksgiving table that the realization struck her – the animals on the table were not just food, but living, sentient beings. This epiphany prompted her to make a decisive shift, leaving the hot turkey behind and embarking on a quest to learn the art of plant-based cooking.Mufyn's initial foray into the world of veganism was marked by uncertainty and a steep learning curve. "I didn't know anything about eating vegetables, and didn't like them," she recalls. Undeterred, Mufyn turned to the Moosewood Restaurant Cookbooks, which she credits with "saving her life" and igniting her passion for plant-based cuisine. Through her exploration of these culinary tomes, Mufyn discovered a newfound appreciation for the vibrant flavors and nourishing properties of vegetables.

From Colorado to the Vineyard: Mufyn's Culinary Journey

Mufyn's vegan journey took her from her Midwestern roots to the Rocky Mountains of Colorado, where she honed her skills in health food stores and restaurant kitchens. It was during this time that she deepened her love for cooking, experimenting with a wide array of plant-based ingredients and expanding her culinary repertoire.The next chapter of Mufyn's story unfolded in Florida, where she continued to refine her craft, catering meals-to-go, working in restaurants, and even helping to open a juice bar in Aventura. Her culinary prowess also extended to the music festival circuit, where she showcased her vegan creations for the discerning palates of festival-goers, including VIP and backstage guests.Mufyn's journey eventually led her to the idyllic shores of Martha's Vineyard, where she found her calling in the form of the YEMV food truck. Serendipitously, she had never even set foot on the island before, but fate had a different plan in store. "I just found my way," Mufyn says with a smile, recounting her unexpected arrival on the Vineyard in 2019.

From Farmers Market to Food Truck: The Birth of YEMV

The YEMV food truck was not the result of a carefully crafted business plan, but rather the serendipitous convergence of opportunity and Mufyn's unwavering passion for plant-based cuisine. After initially renting the kitchen at Grace Church in Vineyard Haven to prepare vegan meals for the West Tisbury Farmers Market, Mufyn found herself at a crossroads. She and her life partner, Jeremiah, were contemplating ways to streamline their setup and make their market presence more efficient.It was then that a fortuitous message from a friend changed the course of their plans. The friend had spotted a food truck for sale and urged Mufyn to take a look. Mufyn's initial reaction was one of hesitation, but as she pondered the possibilities, the allure of the food truck's convenience and mobility began to take hold. "It's got a door I can shut. It's got refrigeration. I could just be driving to different places and not having to set up," Mufyn recalls, the excitement palpable in her voice.Within a month, Mufyn and Jeremiah had acquired the food truck, and the YEMV brand was born. With their new mobile kitchen, they were able to expand their reach, serving up their delectable vegan creations at various events and locations around the island, including the Cove Mini Golf parking lot, where they have become a beloved fixture.

Feeding the Community, Nourishing the Soul: The Vegan Fridge Initiative

Mufyn's commitment to the vegan community extends far beyond the confines of her food truck. Driven by a deep empathy for those in need, she has spearheaded the creation of the Martha's Vineyard Vegan Fridge, a community-driven initiative that aims to provide accessible, plant-based sustenance to those facing food insecurity.Recognizing the challenges faced by vegan families accessing affordable, nutritious options, Mufyn set out to establish a "give what you can, take what you need" fridge program. Partnering with the local Martha's Vineyard Vegan Society and securing grants from organizations like United Way and Cape Cod Five, Mufyn has worked tirelessly to make the Vegan Fridge a reality.The fridge, which will be housed on the porch of Grace Episcopal Church in Vineyard Haven, will be accessible to all, regardless of dietary preferences. Mufyn envisions a steady stream of donations, from excess garden produce to prepared meals from local restaurants, ensuring that the fridge is always stocked with nourishing, plant-based options.To further support the Vegan Fridge initiative, Mufyn and the YEMV team will be hosting a Vegan Community Potluck and Fundraiser on September 29th. This event, open to vegans and non-vegans alike, will not only raise funds for the fridge but also foster a sense of community and celebration around the joys of plant-based living.

Embracing the Vineyard: YEMV's Seasonal Offerings

As the seasons change on Martha's Vineyard, so too does the YEMV food truck's menu and operating hours. During the summer months, the truck is a vibrant presence, serving up its delectable vegan fare from Wednesday through Sunday, with a special Sunday brunch offering.As the leaves begin to turn and the air grows crisp, the YEMV food truck transitions to a more focused schedule, operating on Wednesdays, Thursdays, Fridays, and Saturdays, with the Sunday brunch service continuing. This seasonal shift allows Mufyn and her team to adapt to the ebb and flow of the island's culinary landscape, ensuring that their offerings remain fresh, seasonal, and in sync with the rhythms of the Vineyard.Beyond the brick-and-mortar presence of the food truck, YEMV maintains a strong online presence, offering pickup and delivery options for those who prefer the convenience of ordering ahead. Additionally, the team continues to be a fixture at the Saturday Farmers Market, where they showcase their ever-evolving menu of plant-based delights.