Always svelte, sophisticated and stylish – whether she’s mixing roasted blueberries with lavender syrup and vodka in a silver 1950s cocktail shaker to make a Blueberry Vodka Tonic or uncoiling a thick length of electrical wire to connect to a portable generator – Bridgett Blough is ready to take her newest food truck on the road.

“I wanted a new truck,” says Blough, owner of the Organic Gypsy, the food truck where she cooks up all that is healthy, local and organic. “I saw this one on Craigslist and had to have it.”