Overview
With the market board’s blessing and a mobile food permit, I set up a simple, safe sandwich line: sourdough and mayo, a sanitized maple-wood butcher block, gloves, and a serrated knife. Each sandwich was built fresh -- bread sliced, veggies rinsed at the park spigot -- and served with a smile.
Local Partners & Ingredients
- 🍅 Tomatoes -- Roberto Fred Farms; Richard Feinen Farms
- 🥬 “New Red Fire” lettuce -- Wendell (Maggitti Farms)
- 🥒 Cucumbers -- Shari (Miller’s Apples)
- 🍞 Gluten-free bread -- Jessamine (Om Nohm Gluten Free)
- 🌿 Yaya’s Herb Salt -- Mimi (Mullafarry on Main)
Impact
- $101 raised in 3 hours (after covering costs, all proceeds donated).
- Funds support winter rental fees, the market manager’s salary, and supplies.
- Dozens of sandwiches served; strong community engagement and goodwill.
Consistency
This pop-up follows a similar effort one week earlier -- showing a repeatable, community-first format I can run again with seasonal variations.
