Kadedra Holmes: Eat Fresh Veggies & Black Nomads Meet

My guest this week on the Solo Women RV Podcast is Kadedra Holmes. Kadedra is the founder of Black Nomads Meet and Eat Fresh Veggies! She is a vegan food traveler and educator using her passion for plant-based food and  travel to help the world fall in love with food and people again.  She’s got a wealth of information about both the Black Nomads community and eating healthy on the road. Including foraging for your own food. I had such a great time talking with Kadedra.

Key Take-Aways:

  1. Kadedra started Black Nomads Meet as a way to find other nomads who look like her and combat the loneliness she felt when she first started out. So if there’s a gap you see in your experience as an RVer or vanlifer, don’t be shy about creating it. That’s why I created this podcast, because I didn’t see any other podcasts that were focusing on solo women.  
  2. Kadedra admits that she didn’t do it all perfectly when she first started, but she was open to learn and grow and in the process created a really meaningful organization for fellow Black Nomads. It’s more important to start than to do it perfectly the first time. And don’t forget the importance of asking for help.
  3. The Black nomad meet up on the West Coast is happening in March 2023 in Joshua Tree. Check the show notes for links and info about the event.
  4. If you’re interested in attending an event—come with an open mind, be prepared to learn, be prepared to pitch in, be prepared to meet others and make community
  5. You can eat healthy on the road and continue to eat the foods you like.
  6. Kadedra is teaching people about healthy eating because people aren’t being taught about healthy eating. She’s ready to meet you where you’re at to help you achieve your health, food or wellness goals.
  7. There is food growing everywhere. You just need to know how to identify it.
  8. Connect with Kadedra and Black Nomads Meet—contact info is in the show notes.

Show Notes:

This conversation was super inspiring to me. Thinking about the choices we can make in not only our food choices, but how we prepare our food and how that impacts the environment. And also about the diversity of food that is edible but how limited we are by what’s at our grocery stores.

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