Sep 14, 2014
Kim Rivers

Central Virginia Food Truck Rodeo

The Central Virginia Food Truck Rodeo is Sunday, September 14, 12n-7pm at Chesterfield Towne Center.  Admission is free.

The food truck rodeo features 35+ Richmond area food trucks, Virginia craft beers, area arts crafts, vendors, and great music by Gedeon Luke the People, Everwilde, Cosby, and others TBA!

Come discover what the hoopla about the Food Truck explosion is all about! 

Event Contact

cost

details


Website:
centralvirginiafoodtruckrodeo.com/

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Sep 14, 2014
Tina George

Home grown veggies and pie-eating competitions at these Tooting food festivals

tooting festival

As denizens of SW17 already know, Tooting is the new Shoreditch. But more than just being a thrilling, diverse and remarkably affordable place to live (okay, maybe it’s not the new Shoreditch), it’s also rapidly becoming one of London’s best food villages. For proof, look no further than these two new food festivals.

Tooting Foodival runs Saturday September 13 and Sunday 14, organised by Transition Town Tooting. On Saturday donors drop off food they’ve grown locally and on Sunday guests are invited to come and eat it. It’s a proper community event, now in its seventh year, which attracted 300 visitors in 2013.

And then there’s Tootopia, from October 3 to 5. This more business-focused event is organised by the best of Tooting’s burgeoning restaurant and bar scene, with beer and cider festivals, live music, and even a pie-eating competition. SW17: it’s rootin’ Tooting!

For more details head over to tootingfoodival.blogspot.co.uk or tootopia.co.uk.

Take a look at more great festivals happening in London.

By Guy Dimond

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Sep 13, 2014
Kim Rivers

Today’s lunch specials and food truck offerings

lunch board

lunch board



Posted: Friday, September 12, 2014 11:34 am

Today’s lunch specials and food truck offerings

By Carl Wilson/News Record
carl.wilson@news-record.com

news-record.com

Bandito Burrito food truck 11 a.m.-2 p.m. at McIver Parking Deck, McIver Street off West Market Street, UNCG, Greensboro.


DJ’s All-Beef Weiners, parking lot of Habitat Restore, 3826 High Point Road, Greensboro (336-541-5737): Nine combos for $5 or less.

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on

Friday, September 12, 2014 11:34 am.

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Sep 13, 2014
Kim Rivers

Food Truck Friday

Food Truck Friday takes place in Tower Grove Park Friday from 4:00 p.m. to 8:00 p.m.

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Sep 13, 2014
Kim Rivers

Food Truck Friday: Third Coast Food Truck

HOUSTON – Philly, you got some competition. One Houston food truck is putting a Texas spin on cheesesteak.

Owners Ruth Lipsky and Alberto Palmer, of Third Coast food truck, make massive sandwiches with marinated rib eye that represent the diversity of Houston like the pho-dip.

“I do a bean sprout and herb slaw, with a hoisin aoli, and you get sliced jalapenos on the side topped with a zigzag of the Sriracha (sauce),” Lipsky said.

These are all ingredients in the Vietnamese noodle soup called pho, so of course there’s the beef broth.

“I just like to pour the juice all over it. It really does taste like the soup inside the bread,” one customer said.

“I’m a jalapeño freak, so I think it adds so much to the flavor,” another said.

Another popular cheesesteak is the Parthenon – with Greek pico, house made tzatziki and feta.

“It’s just sweet and I love the crunch the vegetable adds,” a customer said.

KHOU 11 News Anchor Lily Jang went with the tried and true classic.

“Caramelized onions, tender rib eye this is delicious,” Jang said. “The only thing missing is the ranch. My own Texas take on it.”

Whatever your flavor, come on down here to the Third Coast food truck and let the owners fill you up.

“There’s something about being on the street and being face to face with people and being so close to your customers you get to see their reaction,” Lipsky said.

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Sep 13, 2014
Kim Rivers

Family of chefs cooks up healthy meals with new food truck

SACRAMENTO – It’s a true culinary family affair for the two chefs behind the new healthy Fork Lifter Food Truck.

“We were tired of making money for other people,” Richard Joseph said. “We wanted to have something for our families, to take care of our families.”

Chefs Richard and Adam Sakakihara are entrepreneurial brothers-in-law. They also like to workout. So, when they decided to start their own food truck, cooking up healthy food was a no brainer.

But the Fork Lifter Food Truck ended up taking on a life of its own.

“That was never a thought in our minds, Sakakihara said. “Doing prepared meals.”

To their surprise, they developed a following among fit foodies with prepared, ready to heat meals. It all started when local MMA fighter Josh Emmett, who also owns MVMNT Crossfit gym in Arden-Arcade, asked if they would do his food prep as he trained for an upcoming fight.

“It’s just healthy clean food,” Emmett said. “So, I’m not tempted to do anything else or grab anything unhealthy.”

Their culinary creations became a hit on social media.

“We started posting pictures of our meals, he started posting pictures and everybody wanted it,” Sakakihara added.

It wasn’t just athletes, but anyone looking for healthy fast food. The meals range from 300 to 600 calories, embracing a farm to fork-lifter philosophy. It’s also convenient. You can either get the meals delivered or you can pick them up.

The two chefs constantly challenge themselves to come up with new recipes.

“Healthy food can be flavorful,” Joseph said. “You can do different twists.

For more information go to their website www.forklifterfoodtruck.com, or email them at info@forklifterfoodtruck.com.

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Sep 13, 2014
Kim Rivers

Fresh off ‘Master Chef,’ Christian Green plans New Orleans food truck with … – The Times-Picayune

It was brains that did him in. After New Orleans cook Christian Green survived to be one of the five finalists on the fifth season of Fox’s “MasterChef,” he was booted on Monday (Sept. 8) for failing to turn brains and pasta into something pleasurable.

The judges praised the brains but weren’t pleased with Green’s pasta.

Although Green, 29, didn’t win the reality show, he might have nabbed a bigger prize in the real world.

Throughout the season, he talked about his plans to launch a food truck in New Orleans. Gordon Ramsay, the celebrity chef and a “MasterChef” judge, gave Green the bad news. But Ramsey also offered to invest in Green’s food truck.

Reached Thursday (Sept. 11), Green confirmed that Ramsay was serious about the offer. How much the British chef will contribute has yet to be determined.

Green, who has worked in restaurants in the past but doesn’t currently cook professionally, hopes to have his truck on the streets by next summer at the latest.

“I’m going to have a lot of elevated items,” he said. “A lot of egg rolls. An item with shrimp and grits. A lot of dishes that are tapas-style. A lot of tacos. And gumbo definitely.”

Why does Green dream of a truck instead of a restaurant?

“I worked in the restaurant industry for so long, and I know how restaurants are run,” he said.

And although the judges liked how Green cooked brains, an ingredient he was forced to use by another contestant, it’s not likely he’ll be selling those from his truck.

***

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Sep 13, 2014
Tim Lester

The Feasibility Of The Ban On Street Food

As countries in the West African sub-region battle the deadly Ebola
Viral Diseases, Ghana is not only preventing the disease from crossing its borders, but is also trying to combat a cholera epidemic.

The number of deaths as a result of cholera has caused fear and panic in the country while the rate of spread is still alarming. More than one hundred persons have so far died of cholera across the country out of
11 thousand 739 cases since its outbreak in June, this year.

In Accra, which is the hardest hit, more than six thousand cholera cases have been recorded with fifty-one deaths as of August this year.

Following the outbreak, efforts are being made to combat and stop
the further spread of cholera. In an attempt to do so, the Director General of the Ghana Health Service, Dr Ebenezer Appiah Denkyira recently called for a ban on street vending of cooked food in the country. He said the ban is a sure way of helping to fight cholera because most of the cholera patients interviewed so far got infected from eating food sold on the streets.

Dr. Appiah Denkyira subsequently
called on Environmental Officers in Metropolitan, Municipal and
District assemblies (MMDAs) to enforce sanitation bye-laws.

The Accra Metropolitan Assembly for instance has stepped up efforts to enforce the ban. The directive is set to rid Accra of food vendors and this obviously has not gone down well with the street food vendors. This has prompted criticism that the law would amount to an
attack on the poor.

The Vendors argue that if the ban is enforced, it will make them destitute. Some of the food vendors indicated that it will be unfair to them since they are just trying to earn living, and
so enforcing this directive will drive them out of business.

Street Food vending is an age-old practice which has contributed immensely to socio-economic growth and development of any nation.

According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. Creditably, street vending offer
people instant access to the food they need on a typical day.

It is a truism that many customers do not have transportation to conventional food stores and so must rely on street vendors to buy their food. In addition, street foods are cheaper on the average than restaurant meals.

Based on the affordability factor, customers will mostly resort to the food vendors on the streets for their daily meal. The
other side of the coin is that, medical experts are of the view that food vending is a major source and cause of cholera.

Since most of the foods are sold outside, they are very much exposed to contamination. Improper food handling by vendors can also lead to the spread of cholera. Although it is an indisputable fact that food vending is a major source and cause of cholera, it might be difficult to enforce the ban.

The question that arises is, is it feasible to enforce the ban in an efficient and effective way? In Accra for instance, the sheer number of food vendors will make it practically impossible to devise an action plan to limit the activities of street food vendors.

Besides, the AMA does not have the personnel to monitor food vendors in the whole of the Accra metropolis. Secondly,
the mobile nature of food vendors will serve as another challenge to
the sanitation taskforce.

The fact is food vending is not tied to one location and so it is doubtful that the AMA or any other assembly is well-equipped to track these maneuvering food vendors. Moreover, the
political environment in Ghana is not conducive for such a ban to be
enforced because almost every issue is politicised.

Opposition parties will always want to gain political capital out of any government policy and so they will ensure that they frustrate the government and stampede the enforcement of the ban.

Metropolitan, Municipal and District Assemblies (MMDAs) should rather concentrate on massive educational campaigns towards educating food vendors on
comprehensive safety.

It is interesting to note that most food vendors are ignorant of the AMA bye-laws on sanitation.

Refuse collection companies must also be paid promptly so they can discharge their duties diligently.

Government should develop new land fill sites and expand existing ones. The sanitation courts inaugurated by the AMA must without fear or favour prosecute those who flout sanitation laws.

Other assemblies across the country should try and replicate these sanitation courts. Any attempt to ban street food vendors all in the name of stopping cholera, without intensive education campaigns will be a needless war.

BY: ZEPHANIAH KWESI DANAA, JOURNALIST

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Sep 13, 2014
Tina George

Upcoming food fests cater to every taste, cuisine

Do you think just because summer is winding down, the food festival season is, too? Absolutely not. There are still several outdoor food festivals to try in September, and a full schedule of indoor events going into the fall. After the Cincinnati Food Wine Classic this weekend, sample these upcoming fests.

The Taste of India, presented by the Hindu Temple of Greater Cincinnati from noon-8 p.m. Saturday, is now 14 years old. It’s one of the largest Indian festivals in the Midwest, featuring Indian food, dance and culture, crowned with a Rozzi Fireworks show. Both restaurants and home cooks provide the dishes for the festival, drawing on the great regional diversity of Indian food, and it is all vegetarian. There is also a dance competition called “Naach Sitare,” vendors with clothing, jewelry and spices, local arts and crafts, and children’s games. 4920 Klatte Road, Union Township. Free. 513-528-3714; www.tasteofindiacincinnati.com

Carriage House Farm is open for its tour and local food open house from noon-4 p.m. Sunday. This farm currently supplies local, sustainably raised food to regional chefs and retailers. The tour includes sampling stations from chefs and artisan food producers who use the farm’s products, such as Chocolats Latour, Fab Ferments, Fireside Pizza, Nuvo at Greenup, Salazar and Sixteen Bricks Artisan Bakehouse. 10251 Miami View Road, North Bend. www.carriagehousefarmllc.com.

St. Leon, Indiana, will host a Kansas City Barbeque Society-sanctioned barbecue festival this Friday and Saturday called the St. Leon BBQ Smoke Fest Chili Cook-off. The competition takes place Saturday, with chili tasting open to the public at 2:15 p.m. St. Leon Community Park; www.stleon.us/BBQ_Smoke-off.htm.

The Cincinnati Street Food Festival will bring together 15 local food trucks, craft beer, live music and art on East McMillan Street in Walnut Hills. 11 a.m.-5 p.m. Sept. 27; www.walnuthillsrf.org.

The Asian Food Fest will be in Washington Park this year, with chefs and restaurants from Asian countries, including China, Japan, Malaysia and the Philippines. Participants include Pho Lang Thang, Yat Ka Mein, Huit BBQ, Red Sesame Korean BBQ, Amerasia, Angie’s Malaysian Satay Sauces, Budina, Lady Lavang Vietnamese Church, and other chefs, both professional and amateur. Food is $2-$6. There also will be a Human Foosball Arena, Asian cultural shows and arts and crafts. 11 a.m.-9 p.m. Oct. 5; www.asianfoodfest.org.

Jungle Jim’s Weekend of Fire will celebrate hot sauces and hot foods in more ways than you can imagine, including eating contests that test the most macho hot-sauce aficionado. 11 a.m.-7 p.m. Oct. 4, 11 a.m.-4 p.m. Oct. 5. 5440 Dixie Highway, Fairfield. Tickets are $8 per day through Sept. 25, $10 through Oct. 3 and at the door; $1 for children, free ages 5 and under. www.junglejims.com/weekendoffire

River Grill Before the Big Chill, the city of Cincinnati’s first Kansas City Barbeque Society-sanctioned event, will bring professional and backyard competitors, plus plenty of barbecue vendors, to Sawyer Point. 5-11 p.m. Oct. 10, noon-11 p.m. Oct 11; www.cincinnatiparks.com/rivergrill

Many foodies consider eat.play.give., the annual Friends and Family SIDS Brunch fundraiser for the de Cavel Family SIDS Foundation, to be one of the best food events of the year. It raises money to fight Sudden Infant Death Syndrome and includes many of the best chefs in town. 11:30 a.m.-2:30 p.m. Oct. 19. The Midwest Culinary Institute at Cincinnati State, 3520 Central Parkway, Clifton. www.eatplaygive.net

The Ohio Sauerkraut Festival celebrates pungent sauerkraut by cooking it into dishes both traditional and daring, such as cabbage rolls, cabbage soup, sauerkraut fudge and sauerkraut pie. It’s all made by local non-profit organizations. 9 a.m.-8 p.m. Oct. 11 and 9 a.m.-6 p.m. Oct. 12 in downtown Waynesville. www.sauerkrautfestival.com

The Cincinnati Chocolate Festival celebrates all things chocolate at Xavier University’s Cintas Center, featuring chocolate samples, demonstrations and publicly judged competitions. $10; kids 12 and under free, discounted tickets ($7) at Kroger. Noon-5 p.m. Oct. 19. 1624 Herald Ave., Evanston. www.cincinnatichocolatefestival.com

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