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A U G U S T / S E P T E M B E R 2 0 1 9 M A C O N M A G A Z I N E . C O M | 9 1 one week per month, and now it's been seven years animal-product- free for the entire Mack family – son Jonathan and daughter Poetry included. "Feeling healthy, making connections with my food, really paying attention to what I put into my body – it's been amazing," said Mack. "And on the journey, I've connected with so many new people. Seeing so many of my people change their diets to care for themselves and be healthier is a beautiful experience." Mack, who carries herself with a genuine, exuberant energy, said her husband's life changed dramatically as well. He was able to take control of his cardiac health and reverse a newly diagnosed heart palpitation issue without resorting to medications. HOME COOK TO RESTAURATEUR Trial and error is how Mack described her process of learning how to cook without animal products. As anyone who's ever checked out the natural foods section of the supermarket will know, buying prefab meatless products can get expensive, especially when feeding a whole family. After attending a dinner party at the home of some longtime vegan friends and falling in love with buffalo "wings" made from cauliflower, Mack started experimenting. "My brother-in-law is my main audience to test new dishes on," she said. "He's a meat-loving guy, and he'll tell me the truth." From homemade veggie burgers to toasted coconut "bacon" to pulled barbecue made from jackfruit, Mack's repertoire is innovative and ever-expanding. e shift from home cook to restaurateur happened quickly. A few years ago, Mack took on a job as a baker for another local vegetarian restaurant, then she and her husband decided to branch out on their own with a food truck that sold all-vegan sweet treats such as cupcakes, cookies and cinnamon rolls. After establishing a solid customer base at Macon's Mulberry Market and the International City Farmers Market in Warner Robins, they tested the waters with savory options such as veggie burgers and grilled "cheese" sandwiches. Marketgoers fell in love. "Jessica is very dedicated to the cause of not only making all her food from scratch, but to educating people in Middle Georgia about veganism. Everyone at the market loves her," said Lacey Resch, Mulberry Market's manager. While on the search for affordable commercial kitchen space, fellow market vendor Bistro to Go told Mack about the Macon State Farmers Market, which offered not only a good-sized kitchen but also a storefront, all at a reasonable cost. GOURMET GOODY BOX FOOD TRUCK 478.216.8780 Search for them on FB to see where they'll be and what they'll have to offer!