This month we sat down with Eva Faber, co-founder of Goldie’s Rotisserie–one of Martha’s Vineyard’s most beloved food trucks and a proud queer-owned business. Known for their thoughtfully sourced ingredients, creative menus, and warm hospitality, Goldie’s has become much more than a place to grab a meal–it’s a mobile gathering place rooted in community, authenticity, and a deep sense of care. We spoke about the journey that led to Goldie’s, what it means to build a queer-owned business on the Island, and the excitement of entering another season serving up great food and connection.
Before we dive into everything in store for Goldie’s this season, can you share a bit about your culinary background and what led you to this venture?
As a kid I was lucky enough to have parents who exposed me to excellent food, but my background really is in science. I grew up with my hands in the dirt, turning over rocks to find salamanders, capturing bugs in jars and identifying plants in the forest around my house. I studied environmental science as an undergraduate and I found that what excited me the most was food systems science, which combines many of my interests – ecology, agriculture, food production and sustainability.
When I met Lexie and we started cooking together, something clicked. We’re an unstoppable team in the kitchen. She’s creative, bubbly and free-flowing, and my approach is very regimented. I’m the spreadsheet person and she makes everything beautiful. Both of us are passionate about hosting, sharing, and building community. Goldie’s was born from the melting pot of all the things we both love – a sense of place, the desire to provide for others and be part of a vibrant local food system.
Food trucks have such a unique ability to create connection in unexpected places. What has it meant to you to build a queer-owned business here on Martha’s Vineyard?
With the arrival of pride month and everything that’s going on in this political climate, I can’t help but reflect on how lucky we are to be an out and proud queer-owned business and feel this tremendous love and support from our community. It makes me tear up thinking about what it might mean to a young kid to see the rainbow flag flying on our food truck. I believe that embodying queerness is less about sexuality and more about challenging established norms. Why is there this stereotype that catering food is fussy and boring? Why do chefs have to be mean to their employees? Why does being queer mean being ashamed of who you are? We’ve been able to flip the script on these ideas simply by being ourselves and having fun. I think you can feel that genuine delight and playfulness in everything we do.
What are you looking forward to most as we enter the 2026 season?
I’m sure any small business owner will tell you that finding healthy work-life balance is nearly impossible in the beginning. You spend a lot of time running around putting out fires, waking up stressed and fighting burnout. Going into our sixth season we’ve hit a stride that’s allowed us to feel much more ease. I’m thrilled that we can continue to reinvest that extra energy into being creative. I get to focus so much more on giving our customers and clients an excellent experience. We want to Goldie’s events to feel like a celebration of great food, family and community. Every time someone comes up to me to say how much they enjoyed a dish or how wonderful our staff were I’m overcome with the warm fuzzy gratification of getting to do something I truly love.
To book work with Goldie’s visit their website goldiesmv.com
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