Browsing articles in "food cart"
Aug 19, 2014
Jim Benson

Portland food cart stars to appear on Food Network’s ‘Chopped’ – The Oregonian

Two of Portland brightest food cart stars, Nong Poonsukwattana of Nong’s Khao Man Gai and Han Ly Hwang of Kim Jong Grillin’, will compete on a cart-focused episode of the Food Network’s “Chopped” Tuesday evening.

The episode will air at 10 p.m. tonight, according to the Food Network, with repeat airings throughout the week.

Though we’re thrilled Hwang’s Kim Jong Grillin’ cart has returned, the smart money is on Nong to win. We’ll be watching.

Related: Portland top 50 food carts (interactive map)

– Michael Russell

Recommended Reading

Aug 17, 2014
Jim Benson

EXCLUSIVE: Top food-cart vendors battle it out at the Vendy Awards’ Master’s Cup

Wolfgang Babiel gets sausage and potatoes ready at the Hallo Berlin food cart.Louis Lanzano/for New York Daily News Wolfgang Babiel gets sausage and potatoes ready at the Hallo Berlin food cart.

New York’s most celebrated street food vendors are out to dethrone the King of Falafel.

The Middle Eastern cart might be the only winner of two coveted Vendy awards in the same year — but this time, their competition is a lot tougher.

For the first time ever in the 10-year history of the street food competition, past winners will battle it out in a special Master’s Cup showdown. It all goes down at the Vendy Awards on Sept. 13 on Governors Island.

Facing off against the King of Falafel will be four other Vendy victors — Hallo Berlin, NY Dosas, Calexico, and Solber Pupusas — event organizers revealed exclusively to the Daily News.

“The Master’s Cup should be a great way to recognize how far the Vendy awards have come and where street food has come in the last 10 years,” says Sean Basinski, head of the Street Vendor Project, which hosts the awards.

Since its start a decade ago, the Vendys have expanded to events in other cities including Philadelphia, Chicago, New Orleans and Los Angeles. “Ten years ago, there really were no fancy food trucks across the country,” Basinski says. “The Vendys provided inspiration to a lot of people and really started a trend.”

All five competing carts and trucks in the Master’s Cup have won a Vendy Cup — awarded for best street food as judged by a panel of chefs, foodie TV personalities and executives — in a prior year. King of Falafel has the distinct honor of having won both a Vendy Cup, and a People’s Choice award (voted by event attendees) in 2010.

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpiBryan Smith
Dosas on the grill at NY Dosas, Washington Square South, ahead of the 10th Annual Vendy Awards.
NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpiBryan Smith
Vegetable dosas from NY Dosas food cart
Peter Babiel in front of his Hallo Berlin restaurant and food cart, ahead of the 10th annual Vendy Awards.Louis Lanzano/for New York Daily News
Peter Babiel in front of his Hallo Berlin restaurant and food cart, ahead of the 10th annual Vendy Awards.
  • NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi
  • NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi
  • Peter Babiel poses next to his Halo Berlin restaurant and food cart Wednesday, August 13, 2014, in New York. (Louis Lanzano / for New York Daily News)


Winning a Vendy means attention — and many businesses have parlayed that into expansions and even opening brick-and-mortar restaurants.

“These Masters finalists are all famous for what they’ve done — and they should be,” Basinski says, noting they’ve changed the “street meat” perception of carts and trucks serving low quality food.

“Every street food connoisseur knows them, they’ve been written up in guidebooks, and tourists make a journey to see them, just like they do for Katz’s Deli or Bouley.”

You should know…

Tickets to the Vendy Awards cost $95 for unlimited food from participating carts and trucks as well as beer and wine, while $145 will buy VIP treatment with early admission. Attendees get to vote for the winner of the People’s Choice award, as well as the new Master’s Cup.


The falafel at the The King of Falafel and Schawarma in Astoria, Queens, a contender for this year's Vendy Master's Cup. Steven M Meyer/for New York Daily News The falafel at the The King of Falafel and Schawarma in Astoria, Queens, a contender for this year’s Vendy Master’s Cup. 

Hallo Berlin

Food: German

Won: 2005 Vendy Cup

This German street cart was the original Vendy winner at the very first event. The cart, and a Hell’s Kitchen restaurant, were operated by Rolf Babiel until his death in 2009. The business is now run by his family, including wife Bernadette, brother Wolfgang, and sons.

“Dad was the first winner of the Vendy Awards, so when they called us about the Master’s Cup, it felt like the right thing to participate,” says Peter Babiel, one of Rolf’s sons. “We wanted to do it to honor him.”

Peter says the Vendy menu will include bratwursts and German potatoes.

Fares Freddy Zeideia, at his food cart in Astoria, Queens, The King of Falafel and Schawarma. He's a contender for this year's Vendy Master's Cup.Steven M Meyer/for New York Daily News Fares “Freddy” Zeideia, at his food cart in Astoria, Queens, The King of Falafel and Schawarma. He’s a contender for this year’s Vendy Master’s Cup.

“I’m pretty sure we can win,” he says. “It’s simple food — but people like that.”

Regular locations: Streetcart at 54th St. and Fifth Ave., and a restaurant at 626 Tenth Ave.


NY Dosas

Food: Sri Lankan vegan

Won: 2007 Vendy Cup

A pupusa platter prepared by Raphael Soler and wife Reina at their Solber Pupusas truck in the Red Hook section of BrooklynLouis Lanzano/for New York Daily News A pupusa platter prepared by Raphael Soler and wife Reina at their Solber Pupusas truck in the Red Hook section of Brooklyn

Thiru Kumar is a one-man wonder behind his Washington Square Park cart, which he’s operated since 2001. There’s always a line of people — which Kumar works through while fielding calls from regulars who make sure he’s there, and chatting with favorite customers who gather on the other side of the cart. For the Vendys, he’s making his signature dosas (pancakes filled with a spicy potato mixture), as well as a variety of Sri Lankan vegan dishes including samosas, veggie drumsticks and soups.

“I’m very proud for vegan food to be part of the competition,” Kumar says. “I don’t really think about my competition. I’ll keep doing the same thing I do and try to win.

“I’ll be bringing my award-winning pondicherry,” Kumar adds of the crepe made of rice and lentil flour and filled with vegetables and potatoes.

Regular location: Washington Square Park South and Sullivan St.



Raphael Soler and wife Reina have pupusas on the grill at their food truck in Red Hook.Louis Lanzano/for New York Daily News Raphael Soler and wife Reina have pupusas on the grill at their food truck in Red Hook.

Food: Mexican and California fusion

Won: 2008 Vendy Cup

When Jesse Vendley was trying to convince his brothers to move from Calexico, Calif., which borders Mexico, to open a food cart, they were skeptical, thinking the New York City food cart scene consisted only of pretzel and hot dog stands.

The brothers visited New York for the first Vendy Awards, tasting food from current competitors including Hallo Berlin and NY Dosas.

“They saw they were putting out really great food, and we were really inspired,” Vendley says.

That same year, they set up their first cart at the corner of Prince and Wooster in SoHo, selling food inspired by the family cookouts they’d have back in Calexico, like carne asada and Baja fish tacos.

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpiBryan Smith Owner and chef Thiru Kumar feeds hungry customers at his NY Dosas food cart, Washington Square South.

They competed in the Vendys in 2006, and lost, butgot some experience, came back in 2008, and won. Media attention from the win helped them open up their second cart and first restaurant in Red Hook. Now, the brothers have a mini chain.

Vendley says he’s glad to see some of the old school competitors come back for the Master’s Cup — and admits he’s fully intimidated by Thiru Kumar of NY Dosas.

“I think he’s the favorite to win. What he does with vegan food on a little cart by himself is really impressive,” Vendley says. “We’re going to have to bring our A game.”

Regular locations: Multiple locations. See for addresses.


King of Falafel

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpiBryan Smith Owners and brothers Brian and Jesse Vendley with tacos at their Calexico food cart, 24th and Broadway, ahead of the 10th Annual Vendy Awards

Food: Middle Eastern

Won: 2010 Vendy Cup and People’s Choice award

Fares “Freddy” Zeideia has delivered pastries, worked in a stationery store, managed a supermarket and owned a deli, but nothing held his interest until he set out in 2002 to make the best falafel and schwarma in the city.

“I was always bouncing from one job to another,” Zeideia says. “Everyone thought I wouldn’t last six months.”

He spent a lot of time perfecting his recipes with just the right mix of spices to keep customers coming back to his cart.

“Kids I used to serve when they were going to high school down the street will now come back and introduce me to their wives and kids,” Zeideia says of his original cart in Astoria.

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpiBryan Smith Pulled pork and carne asada tacos at Calexico food cart, 24th and Broadway

In about a month, he’ll get a brand new food truck to replace the Astoria cart, complete with a deluxe 16-foot long kitchen. He plans to expand the menu, offering cold items like hummus and baba ghanoush, soups in winter, and a daily special. The Astoria cart will likely move to the West Village, making it his third location (he also operates a cart in Midtown Manhattan).

As the only vendor to win both the Vendy Cup and People’s Choice award in the same year, Zeideia’s ready to bring the heat again.

“It will be the return of the King,” he says. “The King will definitely be flexing his muscles.”

Regular locations: 30th St. and Broadway in Astoria, 53rd St. and Park Ave. in Manhattan.


Solber Pupusas

Food: Salvadoran and Dominican fusion

Won: 2011 Vendy Cup

Rafael Soler and wife Reina Soler-Bermudez were so inexperienced when they began their business in 1999 at the Red Hook Ball Fields, that when a customer came to buy coffee from the makeshift stand set up from a van, they hadn’t brought any change to break a $20 bill, and ended up giving the coffee away.

Now, the couple run a state-of-the-art food truck — called Solber, a mixture of their last names — selling a fusion of food from their backgrounds. Reina’s an expert at making pupusas from El Salvador (cornmeal patties filled with a variety of meats and vegetables), as well as tamales filled with beans or meats. Rafael adds a Dominican flare to the dishes, and makes fried plantains.

The truck operates during the weekend in Red Hook, and the the couple also oversees stands at Smorgasburg and Brooklyn Flea.

Regular locations: Red Hook Ball Fields, Brooklyn Flea and Smorgasburg.

Recommended Reading

Aug 15, 2014
Jim Benson

Jarhead’s food cart should open next month

Keenan Poore plans to open Jarhead’s, a new Wichita food cart, in August.
A new hot dog cart called Jarhead’s should roll into Wichita sometime next month.

It will sell high-quality bratwurst, sauerkraut, Italian sausage, Polish sausage, hot dogs and possibly pulled pork.

Keenan Poore, a former youth pastor and former member of the Marine Corps, is working now to get his new mobile food business going, he said. He plans to start with a cart he’ll park various places around Wichita during lunch hours and in Old Town on weekend evenings. He’s also working on finding a trailer that he could eventually house the business in, giving it more of a food truck feel.

Poore, who lives in Andover, describes himself as a food enthusiast who’s always dreamed of owning a food establishment. He was inspired by the food truck fad that’s recently hit Wichita.

“The fad is early in Wichita,” he said. “This is probably a god tie to jump in  and get a head of it a little bit.”

I’ll keep you updated on Jarhead’s progress.

Recommended Reading

Aug 13, 2014
Jim Benson

Nong to Compete on Chopped "Food Truck Fight"

Narumol Nong Poonsukwattana and Chopped host Ted Allen

I’m calling it here and now: I wouldn’t want to face Narumol ”Nong” Poonsukwattana in a food fight to the finish on Chopped.

For me, Chopped is the Food Network’s most fun, demanding, think-on-your-feet food show, officiated by knowledgeable judges who act as if each dish was on trial at Nuremberg.

But Nong is not easily intimidated. She’s bootstrapped her way to the top of Portland’s food cart scene—her cooking savvy stretches way beyond khao man gai, her one-dish wonder—and not least, she’s a humble hero who simply melts hearts. Hard to imagine even a tough guy judge like Scott “I TOLD YOU I HATE ONIONS!” Conant won’t feel the Nong pull.

So set your recorders and gather your food-watching posse: Chopped’s “Food Truck Fight” airs at 7 pm* on Tuesday, August 19, pitting Nong against other national food-cart pros in an elimination battle raging over three courses.

What’s tricky is the ingredients. Each course is a surprise basket of incomprehensible ingredients that must be morphed on the spot into a dish judged on taste, creativity, and presentation. According to the Food Network, round one (appetizers) involves a cheap, sweet treat and a fine-dining indulgence and round two features a pork delicacy and a Mexican staple. In the final dessert round, a potential confrontation emerges over a key piece of equipment.

Judges are Conant, Amanda Freitag, and Peter Oleyer, Brooklyn chef and co-owner of New York  food cart-restaurant empire, Calexico.

I’m putting my money on Nong. Stay tuned.

*Be sure to double check the Food Network schedule as the date draws near, as air times are subject to shuffles.

Recommended Reading

Aug 11, 2014
Jim Benson

Local food cart owner alarmed after finding downtown statue missing

Never leave your wingman in the dark.

That’s the moral of this story, which began Friday morning when Brett “Wingman” Bellamy noticed something obviously amiss as he prepared to open his food cart business in the parking lot at Sixth and K streets in downtown Grants Pass.

Nick was gone.

For years a life-size bronze statue of a boy playing with frogs had been located on a rock pedestal not 20 feet from Bellamy’s “Your Wingman” food cart, and now it was gone.

“I didn’t know what to think,

so I called it

in,” said Bellamy, purveyor of probably the savoriest jojos

in town.

Bellamy notified the city’s Parks and Recreation department, which in turned notified the police. An investigation was launched. Someone had sawed off the statue at the base.

Officers checked with Evergreen Bank, which had commissioned the statue, and found out it had been moved to Evergreen Park, next to Taprock Northwest Grill, 971 S.E. Sixth St.

“It did not occur to me to call the police,” the bank’s Melissa Vierra said late Friday, after the mystery was solved.

The bank had contacted neighboring businesses to notify them of the change, but obviously missed one.

The statue was erected in 2006 to honor the river, childhood and the memory of Nicholas A. Rizzo, a 2001 graduate of Hidden Valley High School who died in 2005 at the age of 23. He had cystic fibrosis. His mother worked for the bank.

The statue, affectionately known as Nick, now has a new home next to the Rogue River, near a waterfall, holding a frog out over a pond.

Vierra explained that Rizzo’s mother, Michelle Carter, suggested that the statue be moved from its rather lonely location of asphalt and concrete to one closer to the river.

“It just seems to fit better” in the new location, Vierra said. “He looks terrific.”

A companion work of art, depicting a boy with fish and a cat, remains outside Gates Home Furnishings, at Sixth and L streets. That statue honors Bob Byrd, who owned the Gates building and ran Byrd’s Market there from 1949 to 1989.

The two statues were initially intended to be part of a series of 10 to 15 sculptures dubbed “River Kids” and depicting children enjoying river activities, but for now funding from Evergreen is being diverted to more pressing community charities.

“We’re responding to what the community needs,” Vierra said.


Reach reporter Shaun Hall at 541-474-3813 or

Recommended Reading

Aug 10, 2014
Jim Benson

Has the Food Cart Bubble Burst?

Before you throw a fried egg-laden, double-grilled-cheese hamburger at my head, let me be clear: food carts are a godsend.

1. They allow potentially talented chef-entrepreneurs to share their wares with the world. Often, cart food is leagues beyond what you’ll find in a restaurant in terms of creativity and economy.

2. They are a major driver of Portland’s tourist industry. Where would Portland be without Burrasca’s Florentine grandma food, or People’s Pig’s wood-fired wild boar sandwiches?

But the low-cost, low-risk food cart blessing is also a curse. Sure, it’s still a democracy, but unlike restaurants, which require significant capital and foresight, food carts aren’t forced through the same natural selection, survival of the fittest rigmarole that keeps the brick and mortar population down.

And it’s getting worse. In our opinion, if there are 500 Portland food carts rotating in and out at any given time, maybe 10% of them are crave-worthy, thought provoking, or unique to the market. Because of the growing number, and because of their proven success (Step 1: purchase airstream trailer, Step 2: profit), the discrepancy in that ratio is getting wider. And, of course, many of the stalwarts—Lardo, Sok Sab Bai, Fifty-Licks—have abandoned their carts for greener pastures.

We are left wading through a sea of edible garbage, hunting down those rare moments of exceptional, affordable eating. Do we really need another kindergarten-level, bacon-themed cart? A greasy bahn-mi-noodle house? What about another Japanese-Chinese-Korean-Mexican taco truck?

Whose job is it to keep the carts in line? The pod owners? The general public? Should we sanction some sort of food cart oversight committee? Let us know in the comments below. 

Recommended Reading

Aug 5, 2014
Jim Benson

Midwest Pizza Co. food cart has whole pizzas for takeout (photos)

Steve Morgan’s passion for pizza is equaled by his energetic entrepreneurship. Each step taken to opening his food cart, Midwest Pizza Co., he says is a deliberate move towards a brick and mortar joint. For now, you can partake in his pies at Mississippi Marketplace or call in an order for a whole pizza takeout, new this week.

Morgan offers 10- and 14-inch Chicago deep dish pizzas, notable for the squares of mozzarella tucked under the toppings and sauce. He also makes a Detroit-style, rectangular pizza (he is a Michigan native after all). Those are baked in a pan styled in the 1950s after automotive pans inspired by the Motor City. The Detroit-style pie has a crunchy, caramelized cheese-edged crust.

Morgan’s energy is apparent in his outgoing personality, but also in his quest for excellence. In his former career as a telecom salesperson to small businesses, he would “pick the brain” of clients for ideas in areas, such as web design, human resources and signage.

He built from scratch the trailer that houses his food cart, recounting that even the health inspector called it the nicest cart she’d ever seen.

For his crust, he went through 400 pounds of flour, checking humidity and heat levels of his full commercial pizza oven, which acted differently once in the cart.

Morgan thinks there’s alot of Midwesterners in Portland, with more to come from Daimler’s expansion here, he believes. It’s a small world. Especially when one of your customer’s family owned a pizza joint that your brother’s wife used to work at in Michigan.

Don’t let the name mislead you, Midwest Pizza Co. also sells Red Hot Chicago hot dogs. His sodas, or pop in Midwestern lingo, include Faygo, Sprecher and Vernors.

In the future look for a vegan version, thanks to the symbiotic relationship that Mississippi Marketplace engenders. He says the Homegrown Smoker Vegan BBQ folks had him test run pizza with their cheese. Also, a Coney Island dog is in the works.

Midwest Pizza Co. is located at N. Mississippi and N. Skidmore. Hours are Monday-Thursday 11:30 a.m. to 3 p.m., Friday/Saturday 11:30 a.m. to 8 p.m., Sunday 11:30 a.m. to 7 p.m. Phone: 503-MWPIZZA (503-697-4992)

Recommended Reading

Aug 2, 2014
Jim Benson

The King Of Pops: From Indie Food Cart To Atlanta Icon

The King of Pops has carts at multiple locations in metro Atlanta  (Photo Credit: Jeanne Bonner) How do you create an Atlanta icon?

For the owner of one of the city’s most venerable indie food businesses, it started with getting laid off. Steven Carse lost his job at an insurance company in 2009, and began working on his Plan B: an artisanal ice pop company called King of Pops.

In four years, he’s gone from hawking pops from a single refrigerated cart to churning out as many as 15,000 pops on peak summer weekends.

There are two demos who flock to the King of Pops carts: little kids and hipsters.

And on a recent warm Friday afternoon, both groups were represented at the company’s walkup window in Atlanta’s Inman Park neighborhood.

Julie Clay and her children are regular customers. Weatherly, age 5, had just finished her popsicle—chocolate sea salt.

For customers like Clay, the location is key.

“Every time we’re on the Beltline,’ she says, “we get pops.”

The King of Pops walkup window is just off the Beltline, Atlanta’s burgeoning bike trail that’s spurring development and packed with people most days.

Patrick Dougherty represents the King of Pops’ other core demo. He’s part of an urban hipster crowd that’s reviving Atlanta’s intown neighborhoods. A bartender at a hip Japanese gastropub, he knows all about food trends with cult followings.

In fact, you could say Dougherty has a small King of Pops habit that he’s trying to rein in. Until a month ago, he ate two or three of the frozen treats every few days.

He says the popsicles are “fresh and innovative.” But there’s another reason he likes the pops, and it says something about how King of Pops’ rapid success.

“There’s something where you feel like you’re doing something to help the community,” said Dougherty. “You’re feeling a little positive about things. Healthier – maybe, probably not.”

The pops are, in fact, pretty healthy. Flavors include Cucumber Mint and Pomegranate Margarita. Most of the ingredients are sourced locally. And that’s why you can now find them at Whole Foods’ Atlanta stores.

Darrah Horgan works in marketing at the upscale supermarket chain. She says the pops are all-natural. And they’re catching on in Atlanta and beyond.

“There’s a whole generation of kids who ask for King of Pops. They don’t ask for popsicles.”

That branding is paying off. Last year, the company had sales of $2 million.

Mobility has fueled the company’s growth. Carse began with a single cart. He would send out Twitter messages to tell customers where to find the cart on any given day. And that small initial investment allowed him to expand to other cities and add more carts. The King of Pops even does weddings now.

“We have had people completely replace the cake with popsicles,” said Carse. “Some people have them at their receptions, some people have them at the cocktail hour before. All kinds of different things.”

Mobility remains key for the King of Pops so it can be where its customers are.

One Sunday morning in June, Carse sent one of its 25 carts to the Avondale Estates Farmers Market. Across town in in Grant Park, the company had another cart, and its signature rainbow umbrella at that neighborhood’s perennially-packed farmers’ market.

The business has done so well Carse’s brother, Nick, left his job as a lawyer to join him. And now it’s poised to take another leap. The Carses bought a 68-acre farm outside of Atlanta where they plan to grow ingredients for the pops and launch a subscription-based produce service.

At the company’s headquarters in Inman Park, Carse walks past a large whiteboard showing where the carts are most days. Stepping into the kitchen, there’s an immediate a whiff of fruit and something sweet baking in the oven— limes, strawberries, and homemade caramel.

Walking through the office, Carse talks about the company’s next steps. Remember what the hipster bartender said about the King of Pops fostering a sense of community? The company’s CEO knows it, and it’s weighing on him as the business grows.

“We want to remain special, and there’s a point where you get too big,” he said. “People are kind of proud of it. That’s the sense that I want to encourage. Like, we’re this, this Atlanta story.”

Carse has lots of plans for the company, and thoughts about the city where his business was born. But right now, he needs to get through the King of Pops high season.

Recommended Reading

Aug 1, 2014
Jim Benson

Food Cart Fest starts Saturday in Surrey

SURREY — The much anticipated Food Cart Fest in Surrey is finally taking off next Saturday (Aug. 9) after being pushed back a month from its expected launch date.

The event, which was originally slated to take place at Surrey’s new city hall plaza every Saturday over the summer, has been moved to Holland Park and will run for four weeks beginning Aug. 9 with food trucks on a rotating basis.

“We were just trying to figure out what the best spot is to do it in,” said Daniel Fazio of Arrival Agency, the company responsible for hosting Vancouver’s popular Food Cart Fest as well as Vancouver’s annual arts and music festival Khatsalano.

“With the Food Cart Fest, it’s not just about eating, it’s about community and it’s about coming together in a space where you can hang out and enjoy company. We really, really loved Holland Park so we kept pushing the city to do something there.”

Fazio said that the Food Cart Fest could better utilize Holland Park than Surrey’s new city hall plaza as the building is closed on Saturdays with lesser foot traffic than the park.

Along with street food from food trucks like Didi’s Greek, DougieDog and Vij’s Railway Express, the event will have an artisan market, DJs, kids’ activities and more.

Laurie Cavan, Surrey’s general manager of parks, recreation and culture, said the food carts did not have their permits in place for a July launch, which led to the delay.

Cavan admitted that there was no public notification of the festival’s delay, so people who may have showed up at the new city hall plaza on July 5 for the inaugural bash were met with crickets.

“It was no one’s intention to delay it,” she said.

“They just needed to meet a few requirements with Fraser Health which has all been taken care of now.”

Surrey’s Food Cart Fest kicks off at 12 p.m. next Saturday (Aug. 9) and runs until 5 p.m. Admission to the event is free for the remainder of the summer.

© Surrey Now

Recommended Reading

About - Contact - Privacy - Terms of Service