Aug 27, 2014
Kim Rivers

New Orleans Saints vs. Baltimore Ravens: The pre-game food truck lineup at … – The Times-Picayune

You’ll need energy on Thursday (Aug. 28) to cheer on the the New Orleans Saints against the Baltimore Ravens in the second preseason home game. So stop by the local food trucks, which again will again be set up in Champions Square. The lineup of trucks is the same as the first preseason game on Aug. 15. Superdome officials, however, said they’ll be subbing in other trucks during the regular season.

Before the game, Rebirth Brass Band will play a free concert at Champions Square.

Champions Square opens at 5 p.m. Kickoff for the game is at 7 p.m. Admission is free.

The renovated Club XLIV at Champions Square will also open for the first time this season. Entry to the air conditioned lounge costs $10, which includes a free drink.

Here are the food trucks you’ll find this week out at Champions Square:

Food Drunk
Cuisine: Eats for the inebriated.
Sample menu items: Duck fat fries with rosemary sea salt; andouille sausage burger; barbecue and cheddar burger; chilled Gulf shrimp over tomato and corn salad; crab and crawfish mac and cheese.

Cuisine: Creative sandwiches with melted cheese.
Sample menu items: The Percival with goat cheese, raspberry preserves and hoisin-glazed brisket; The Gary with goat cheese, grape jelly and bacon on a croissant; slider with hoisin, pickled onions, cheddar cheese and sriracha mayonnaise.

The Holy Grill
Cuisine: Middle Eastern with a twist.
Sample items: Constantine’s Cuban melt with “JoJo” fries; Cairo’s gyro burrito with steak, chicken or vegetables; vegetable platter with saffron rice; Bethlehem bread pudding.

Rotolo’s Pizzeria and Dixie Concession will also be selling food before the game.


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Aug 27, 2014
Kim Rivers

Revived Wigwam gift shop adds food truck, North Berkshire tourism info

NORTH ADAMS — After several years of dormancy, the Wigwam gift shop on the Mohawk Trail is back in action.

Local businessman Keith Bona has teamed up with property owners Roger and Colleen Hurst to reopen the popular tourist spot at the top of the Hairpin Turn along with a new addition — a food truck operated by Colleen Hurst.

The shop and eatery opened last Friday.

Along with the view, the operators hope the food truck — known as the Mountain Top Grill — and the gift shop will serve as an attraction to get folks to stop, get a snack, check out the shop, and think about stopping to see the attractions in the North Adams area.

According to Roger Hurst, who is retired from the security business, the couple are in the final stages of moving from their 18-year home in New Rochelle, N.Y., to the house adjacent to the shop, which overlooks the entire valley.

“It has great views, and it has the added advantage of having something to keep us busy,” he said.

He noted that a lot of people drive by their spot, and many of them stop just to see the view.

And a number of the folks who live on Florida Mountain have stopped in to welcome the Hursts to their new place.

“They’re happy to see somebody here again,” Roger Hurst said. “It’s been vacant for so long.”

The landmark viewing spot was built in 1914 along with the Mohawk Trail. The Wigwam site opened in 1930, at a time when motoring on the Mohawk Trail was popular.

The husband-wife team Hans-Werner and Inna Gertje owned the tourist site for nearly 30 years. They sold the property in 2005 for $425,000 to Stephen Andrews and his wife, Karen.

The Berkshire Natural Resources Council bought the property and about 730 acres of abutting land in 2009 for $470,000 to launch the Hoosac Range Trail for hikers.

In 2010, Nancy Fitzpatrick, owner of The Red Lion Inn in Stockbridge, bought the 3.88-acre site, which includes the house and gift shop, from the Berkshire Natural Resources Council for $275,000.

But plans for the site didn’t work out, so the Fitzpatricks sold the site to the Hursts earlier this year.

Bona, who is also partner and operator of the Berkshire Emporium on Main Street in North Adams, manages the shop.

“It’s a unique (business) relationship — we split the responsibilities and we split the profit,” he said.

He said the shop provides an opportunity for more than just selling some food and souvenirs — it’s a chance to educate some of the visitors about what they can see in the Berkshires.

“The majority of people are travelers stopping for the view, but they don’t know what they’re looking at,” Bona said. “What I’m hearing is that they don’t know what’s down the road and don’t plan to stop.”

But once they learn what’s down the hill — attractions like MASS MoCA, Mount Greylock and The Clark — “they can be pretty easily persuaded to change their route.”

He plans to mount more signage and a tourist’s guide map on the fencing along the ridge to educate more folks about what’s in store for them in the Berkshires. On the sign over the door, shoppers can see that the shop offers antiques, gifts, crafts and information.

Bona noted that more than 200 people stopped by on Saturday alone. They were coming from places like Pennsylvania, Nebraska, Oregon, Texas, New Mexico, Washington, Sweden, Germany, England and Japan.

“It’s a great spot to grab tourists and draw them into North Adams,” Bona said. “And it’s absolutely a historic landmark, so I’m excited to be a part in getting it open.”

To reach Scott Stafford:,
or (413) 663-3741, ext. 227.
On Twitter: @BESStafford

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Aug 27, 2014
Kim Rivers

Let There Be Bacon food truck from Cleveland moves into fourth place on ‘Great … – The Plain Dealer

The ‘Bacon’ has started to sizzle.

Cleveland’s food truck Let There Be Bacon moved from near elimination in the first episode to fourth place in Food Network’s “The Great Food Truck Race” on Sunday. Jon Ashton, Dylan Doss and Matt Heyman are moving on to Austin, Texas for the third of eight shows (9 p.m., Sunday, Aug. 31), hoping to end up winners of a new truck and $50,000 in cash.

The rise in status had them singing – and Tweeting — a new tune Monday morning.

“We figured it out this week,” said Heyman, who said they fixed their potable water shortage for the second show. “And we saw how social media gets the message out to people.”

“I was not sure what a Tweet was before this show,” said Doss.

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Each of the seven remaining teams got $100 to spend on marketing in the episode that ran Sunday night. For the Bacon crew, that meant a megaphone, business cards, new jingle and a whole lotta Twitter and Facebook messages.

“There was definitely a lot of hashtag bacon love floating around,” said Heyman.

Heyman also sent another good-natured shot at the California truck fronted by a woman in a bikini top and shorts.

“I wish I had a bikini,” Heyman said on-air, “’cause I’d go head to head with them and I’d win.”

Even at 5-feet, 9-inches and 275 pounds?

“I’m not real shy,” he said Monday. “If it will sell bacon, we’d get it done. I’m sure there’s a triple-X size bikini bottom out there somewhere.”

The restaurant-trained crew also stripped down their cooking operation. Their original baked apple jam for burgers was a slow reduction sauce that took 1 ½ hours.

“It’s really delicious, one of my favorites, real savory,” said Ashton. “But we changed over to green chili and bacon jam and saved ourselves a lot of time. It just freed us up.”

While thrilled by their rebound, Heyman said a bit of homesickness set in after the second episode. They also had to say goodbye to the second truck to be eliminated, Gourmet Graduates, a New York crew of culinary school graduates who had become friends along the way.

“Everybody brought their leftovers and we had a family meal after the episode,” said Matt. “It was tough saying goodbye. They were passionate and now they’re out of business. We’re wishing them the best.

“We also tried to continue the family meal idea after each show. We wanted the team going home to be sent off in style.”

They just don’t want it to be them.

For that reason, they’re doing some research for the Austin trip, finding a youthful city with its own bacon-centric restaurant and a barbecued pork style that merges nicely with their bacon theme.

Heyman has a cousin there, and their Twitter accounts are getting a workout.

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Aug 27, 2014
Tim Lester

Letter from: street food and sanctions in Kaliningrad

It’s not without irony that I find myself travelling to an international food festival in Kaliningrad at a time of sanctions against US, European, Australian and Japanese produce in Russia. I hop into a taxi at the airport and am soon hurtling towards the Radisson hotel. My driver is a boy racer who chats on the phone the entire time while weaving in and out of cars at high speed. Luckily, there’s free Wifi so I spend the journey letting loved ones know that I might not make it. Secretly though, I enjoy it because the experience is a synthesis of two very Russian things: bad driving and ubiquitous free Wifi. I couldn’t ask for a better welcome.

When I arrive at my hotel, I’m told that before the festival, there’s a conference on street food and can I give a short talk on the London scene. It’s a topic I know nothing about, except for the fact that I like eating and live in east London where it’s almost impossible not to bump into a truck serving Korean burritos or some such foreign delicacy, authentic or otherwise. I get the impression I wasn’t the number one choice, but, unfortunately for those at the conference, the food trucks travelling from Europe failed to make it past the border and a handful of other street food savants didn’t get their visas on time. So now, my unscholarly thinking on the subject — there is street food in London, it is good — is in serious demand.

One pair, the purveyors of Woop Woop liquid nitrogen ice-cream make it to Kaliningrad from Berlin minus their van, which they leave behind in Poland. It’s not the embargo on western foodstuffs that proved a challenge though; apparently, the packets of white powder and high-tech contraption in the back, assembled by physicist-turned-confectioner Boris, one-half of Woop Woop, made for an unconvincing ice-cream van. Rolling meth lab perhaps, but ice-cream van? As if.

At the conference, the speakers from Moscow bemoan the challenges — red tape, high rents — they face in their line of work. Never mind the sanctions, getting a permit to sell street food is tricky enough. The aim of the conference and festival, organised by Moscow supper club and street food festival experts Stay Hungry, is to convince local bureaucrats to ease off restrictions and help the scene in Kaliningrad grow. The challenge lies in persuading them that street food is no longer about selling dodgy kebabs to drunken revellers at 3am but about gourmet burgers made from classy meat in classy buns.

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    Waffles from the Bakersville at the Stay Hungry Street Food Festival in Kaliningrad. Photographs: Vova Chernyakhovskiy

  • Kaliningrad

    Finnish chef Richard McCormik making Vietnamese baguette from locally sourced ingredients

  • Kaliningrad

    A Vietnamese baguette made using locally sourced ingredients

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    A DJ plays music at the street food festival

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    Kaliningraders flock to the Stay Hungry Street Food Festival

Mitya from Moscow street food stall The Hummus jokes about the common narrative among the Muscovite vendors who have come to regale locals with inspirational success stories: “I used to work in advertising, but it just wasn’t fulfilling enough and I thought what am I passionate about? Eating. I do it every day after all.” What emerges at the conference is that this aspiration isn’t shared by Kaliningraders who see street food not as a passion project but as a route into a restaurant business to rival KFC or McDonald’s. The ideological chasm between Muscovites and those in the regions couldn’t be starker. The event, sponsored by Rosenergoatom, which oversees Russia’s nuclear power industry, is a further source of amusement with quips about fusion cuisine throughout the day.

When the conference ends, I set out to explore Kaliningrad, the capital of an eponymous Russian region roughly the size of Northern Ireland. Although a part of Russia, Kaliningrad is geographically isolated from the motherland, an exclave, wedged between Poland, Lithuania and the Baltic Sea. I head straight to the House of Soviets, a never completed building that was intended for use as the offices of the central administration when construction began in 1970. Along the way, I pass a standard selection of Russian architecture: concrete tenement blocks, five-floor Khrushchev-era apartments and grandiose Stalinist structures with neoclassical flourishes.

There are no ghosts of a bygone era here, no forgotten dust-covered trinkets to evoke a sense of melancholia. Visitors to the building aren’t here to indulge in nostalgia or to observe the innards of a beautifully decaying structure.

Every now and then, I spy a stranger in their midst, a reminder that Kaliningrad was under Prussian and German ownership for 700 years until its annexation by the Soviet Union at the end of the Second World War. Before it became Kaliningrad — named after Mikhail Kalinin, a diehard Bolshevik who sent his own wife to a Siberian gulag — it was Königsberg, a city founded by the Teutonic knights in the 13th century. The most striking examples of its German ancestry are the seven surviving 19th-century gates built in Gothic Revival style, remnants of the city’s ramparts. After the war, Kaliningrad was subsumed into the Soviet Union and the city underwent a speedy Russification. The German inhabitants either fled, were killed or deported while Russians flooded in from the mainland, rebuilding the city, which had largely been flattened during the war, in their own image.

The House of Soviets is a sight to behold. Nicknamed unaffectionately by locals as “our monster” or the “buried robot”, it resembles the head of an automaton emerging from the ground. The facade, spruced up with a lick of baby blue paint and shiny new windows for a visit by President Vladimir Putin in 2005, belies the interior, which is little more than a concrete skeleton with construction abandoned after the foundations proved too flimsy. Today, for a 200-rouble backhander to the security guard, you can climb the 21 floors to the top and watch the sun set over the city.

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    A young Kaliningrader tucks into a burger. Photographs: Vova Chernyakhovskiy

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    Locals wait for food at Moscow street food stall The Burger Brothers

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    A local cat enjoys the view from the Stay Hungry car

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    Street food conference organised by Stay Hungry

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    Participants listen to speeches at the street food conference

Never functional, the House of Soviets lacks the eeriness of most derelict buildings. There are no ghosts of a bygone era here, no forgotten dust-covered trinkets to evoke a sense of melancholia. Visitors to the building aren’t here to indulge in nostalgia or to observe the innards of a beautifully decaying structure. Instead, it is through these forbidden sunset ascents that the House of Soviets finally has a reason to exist. On my climb to the top, I pass a couple on a date. She, tall and blonde, bravely mounts each step in a pair of cigarette-thin high heels, while he, in an all-denim number, provides her with the support she needs. The sunset doesn’t disappoint as it slowly sinks over the horizon, bathing Kaliningrad’s distinct cityscape in a warm glow.

Much ink has been spilled on the Kaliningrad’s unique position, politically, geographically and historically speaking. Although politically a part of Russia and an important military base — it houses the Russian Baltic Fleet — European cultural influences continue to seep in from all around. Despite state-subsidised flights to Moscow, locals still prefer to pop over to Poland to stock up on cheap food and furniture from Ikea. Following Moscow’s Crimean land grab, some Russia watchers have turned Russian logic regarding “historical rights” on its head, calling Kaliningrad’s current ownership into question given the city’s German past. It’s a sore point: in June, three activists were arrested for raising a German flag outside the Russian Federal Security Service offices in Kaliningrad. Like Pussy Riot before them, the three men now face charges of hooliganism.

The menu back at the Radisson seems not to have received the memo regarding food sanctions. Dishes containing mozzarella and prosciutto are still plentiful. Breakfast too is an epicurean dream

Later that evening, I put the question of ownership to Vadim, a local journalist helping out at Kvartira, an art-cafe frequented by the city’s more liberal-leaning residents. Despite the worsening geopolitical crisis, he assures me that Kaliningraders have no desire to return to German control. Like so many I meet here, he simply doesn’t want to lose the privileges that the region has with its neighbours. Of all Russia’s provinces, Kaliningrad is arguably the most affected by Moscow’s deteriorating political ties with Europe; Warsaw is already contemplating rescinding the visa-free agreement that allows Kaliningraders to cross the border for their shopping sprees. It isn’t long before our conversation turns to the food sanctions, in particular the hike in the price of apples, which are now being transported from Siberia instead of neighbouring Poland. A kilo of apples, he says, is more expensive than a chicken.

The menu back at the Radisson seems not to have received the memo regarding food sanctions. Dishes containing mozzarella and prosciutto are still plentiful. Breakfast too is an epicurean dream, with plates heaped with cheeses and cured meats from across Europe. While I tuck into some Camembert the following morning, I read news of lorries carrying food from mainland Russia to Kaliningrad that have been stuck at the Lithuanian border for days, driving an even greater number of locals to Poland for groceries. The festival proves a hit with locals, who seem undeterred by the rain or long queues. In cities around the world, tough economic times have sparked food culture revolutions. Perhaps now, at a time of sanctions, Kaliningrad too will develop a taste for street food. 

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Aug 27, 2014
Kim Rivers

Changes in the UH food truck scene



Food truck changes this year bring new options and bid goodbye to old favorites like Bernie’s Burger Bus. | File photo/The Cougar

Students will go wherever they can find food.

New food trucks have been added by UH Dining Services and started serving students on the first day of school. These new food trucks include Golden Grill HTX, which specializes in grilled cheese sandwiches; Flip n’ Patties, which focuses on Filipino street food and burgers; and Eatsie Boys, whose occupants work out of an “intergalactic” food truck. Dessert food trucks What’s Up Cupcake, Custom Confections and Texas Blizzard have also been added to the menu.

“With their focus on local and handcrafted food, the food trucks fit seamlessly into the fabric of our campus and are offering what the campus community is looking for,” said UH Dining Services Marketing Manager Amber Arguijo.

The food trucks will serve on rotation throughout the year, and according to a press release by UH Dining Services were added “to search into new flavor profiles.” Each truck had to run through an interview process with UH Dining Services before being chosen.

Some of last year’s favorites, including Bernie’s Burger Bus and Third Coast Steak Sandwiches, are not on the menu this year.

Specific food truck specials can be found at the UH Dining Services website.


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Aug 27, 2014
Tim Lester

Phnom Penh Street Food: Delicious—and Dangerous

The smell of the fried meatballs can be mouth-watering to Ly Sok Mouy and a group of her friends, who are stirring sauces to their own taste recently, mixing black pepper and salt, lemon juice, soy sauce, pickled onions and chilies.

Ly Sok Mouy, 22, is a senior at Phnom Penh International School who eats meatballs very often. “I like eating street food because it is cheap,” she says. “Most of my friends do not have much money for other choices of food. Besides, it is convenient, because we do not have to cook on our own, and we are free to chit-chat here.”

Street food is very popular in Phnom Penh, particularly among the city’s youth. Fried meatballs, hotdogs, grilled chicken and other foods can be found nearly everywhere in the capital, near high schools, outside factories, on the sidewalks, from mobile vendor carts. But as tasty as much of this food is—and cheap—medical experts warn that it can have serious health effects.

Theary Monyraith is an 18-year-old sophomore at CamEd Business School. She says she eats street food almost everyday. “The price is affordable and the taste is nice,” she says. “Because we don’t know where else to go, we eat meatballs after class.”

The price of street food is a major draw, especially for students or factory workers. A group of four to five people can spend as little as 10,000 riel, or $2.50, for a meal.

Local street food stalls are as busy as Western fast food stalls—the space is crowded and seats are often full. Street food businesses have existed for more than a decade in the city, but the sector has boomed in the last few years.

Wiping the dirt from the tables and chair in her stall, Kim Suang, a 30 year-old street food vendor behind Preh Sisowath High School, describes her business as a necessity, one that has brought income for her family of 10 people over the last decade. These days, she says, she brings in more than $500 a day and sells more than 50 kilograms of meatballs a day—beef, hotdog, seafood, even tofu.

Much of the industry’s meat comes from Thailand, though some is imported from Vietnam and China. And despite its popularity, health experts warn of its risks. Such diets can bring about high blood pressure and obesity, due to high fat and cholesterol. And some preservatives in the meat can be damaging to organs.

There are other health hazards, as well. According to the CamControl’s laboratory director, Dim Theng, some illegally imported meatballs from Thai border are seized for not following the standards of food safety for storage and transport. “They don’t keep it at the standard temperature allowed, and thus will make the meatballs decay and become very harmful to a Cambodian’s health,” he says.

The Ministry of Health does have a safety control office for street food safety, but food vendors say they are rarely inspected. Officials there declined to be interviewed.

Seang Huy, a researcher at the Sciences and Technology Research Institution at the Royal Academy of Cambodia, says she has found toxic substances in meatballs, such as the chemical borax. The chemical, used to keep the meat fresh for longer periods of time, can damage the urethra and kidneys, she says. “In the short term, it makes the consumer’s head ache, or stomach itch, and so on. When consumed over five to 10 years, it can cause lung cancer.”

Chey Vitiyarithy, a doctor at Calmette Hospital, says that if the meatballs are not stored at the proper temperature, they can rot and become dangerous. “It may cause physical disability, if people consume it as a habit as these days,” he says.

Cambodians need to be wary of the street food trend, he says. In the long run, it could lead to a future health crisis.


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Aug 27, 2014
Tim Lester

Oakland Local launches “Street food: Meet the people who make it”

We rely on them to nourish us with their Tandoori chicken, grilled vegetable burritos, Chapati and lentil stews.  We count on their convenient locations when we are rushing around or just want to be outdoors instead of inside a restaurant. We love that they add to our festivities on First Fridays.

But who are the cooks and vendors who supply us with wonderful food from their food trucks and street carts? What challenges to they face as they do this work? What kinds of journeys led them here?

Oakland Local is embarking on a project to acquaint readers with the people who make and sell the delicious food we enjoy from these trucks and carts.  Over the next couple of weeks, we will feature different sellers, what their lives are like, and what they do each day to deliver us freshly prepared dishes from all around the world.

street food undocumented banner-nologo




Our reporting is in tandem with partners at the Media Consortium and Feet in 2 Worlds pursuing the same kinds of stories in other cities in the U.S.

The cuisine available at food trucks and street carts has become an ever more popular choice for people in Oakland–and indeed for people in cities across the country–as a dining experience. One can find the finest made Chapati or enchiladas or spring rolls.

Many of the vendors and cooks are new to this country and bring with them cherished recipes from home. Selling the food sometimes helps them build roots in the local economy. For some, it is their first job in the U.S. For quite a few, it’s one of very few ways to make a living as they wait to gain proper immigration documentation.

Some struggle to get the permits and licenses needed to do this work, only to eke out a meager existence. Others run brisk businesses frequented by repeat customers, but their good luck can be jeopardized in a moment by competing vendors, storefront merchants or unfriendly law enforcement. Some chat all day with customers; others struggle to comprehend the languages and slang spoken in their new country.

It’s not an easy business.  Numerous permits and businesses licenses (eight at the minimum) must be secured first. Vendors who cook or handle food must first take a course in safe food preparation by the Alameda County Environmental Health Department and then seek health inspection permits from both the state and county, which examine their methods of procuring, preparing, handling and selling food. Vendors must lease space in a Health-Department-approved commercial kitchen to do their cooking and preparations.

On any given day, the vendor who appears with a cart full of carefully-prepared and refrigerated and wrapped dishes on a street corner has, more than likely, already put in five to seven hours preparing that food.

From our conversations with vendors, that process often begins with shopping for the freshest fruits and vegetables as they are unloaded from trucks just arrived at Jack London Square early each morning. There, restauranteurs and market owners and food truck vendors all purchase their ingredients, in the wee hours of the morning, starting around 1 a.m.

Then, the street vendors return to their kitchens–industrial, pre-inspected kitchens which have received Department of Health approval–to begin the preparations. Hours later, the dishes are loaded onto their refrigerated carts and trucks, bedecked with signs of various permits. Then we show up to purchase and enjoy the food.

Check back in the coming weeks to meet the chefs and entrepreneurs behind the burgeoning street food industry.

For more stories about Oakland’s street food vendors, follow Oakland Local on Facebook or Twitter. Join the conversation at #foodundocumented. 

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Aug 27, 2014
Terri Judson

Okanagan wine secrets uncovered

An Okanagan College professor may have unlocked the key to Okanagan’s future prosperity in the wine industry.

Extensive research conducted by the Okanagan Wine Festivals Society, the British Columbia Wine Institute and Okanagan College’s School of Business has uncovered what motivates wine visitors to come to this region and the secret to ensuring they return.

Leading the research project was Blair Baldwin, Okanagan College School of Business Professor and Okanagan Wine Festivals Society General Manager.

“Using interviews with 900 visitors to the Winter, Spring and Fall Okanagan Wine Festivals in 2012 and early 2013, we looked specifically at what impact wine-related events and festivals had on their desire to come to the region,” said Baldwin.

Baldwin and his team discovered that the greatest influence on visitor motivation was event and festivals execution—meaning not just the presence of those events but also the experience guests had while there.

“You may sell out your event or win an award for your wine but if you haven’t devoted enough resources to ensuring a seamless experience, such as having prominent directional signage, good traffic flow to your wine shop, enough tasting room servers, and ample parking, visitors won’t return. And they won’t recommend it to their friends either,” he added.

These findings are especially important given the Okanagan’s increasing profile on the global wine stage. A 2014 poll of readers conducted by USA Today, found the Okanagan was the number two wine destination in the world, behind Alentejo, Portugal.

Baldwin was invited to present his findings at the Academy of Wine Business Research conference at the University of Geisenheim in Germany earlier in the summer. The conference attracted125 delegates from 28 wine regions including the Okanagan, Niagara, Sonoma, Napa, Marlborough, Adelaide, Bordeaux, Champagne, Oregon and Tuscany.

“This was a rare opportunity to promote Okanagan College and our region’s exceptional wineries, events and festivals to an international audience,” said Jonathan Rouse, Okanagan College’s Director of Food, Wine and Tourism.

“The critical knowledge gained from this primary research will add so much value to the industry,” added Rouse.

The research project was part of a larger body of research originally conducted by the same group in the fall of 2013 that looked at the economic impact of wine tourism to the Okanagan.

Fore more information visit www.thewinefestivals,com/blog.

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