Is America ready for Saigon street food? Yum Brands – the owners of Taco Bell, Pizza Hut and KFC – is betting that many people will like the taste of banh mi sandwiches, Asian salads and wok-fried food. Yum opened its first “fast casual” Banh Shop in Dallas. “With Southeast Asian cuisine growing in popularity in the U.S., we saw an opportunity to design a unique fast-casual concept that emulates delicious Saigon street food, with a focus on the Vietnamese banh mi sandwich,” Yum Brands executive Christophe Poirier told Nation’s Restaurant News. Vietnam is famous for its Chinese and French-influenced cuisine, and for years many business travelers and tourists have been raving about the quality of its fresh and spicy street food.
E-cigarettes are coming to the movies. For nearly two decades, product placement has been off limits to tobacco companies. But that doesn’t apply to e-cigs. “I don’t see a problem with glamorizing something that saves lives,” SmokeStik’s CEO Bill Marangos tells The Wall Street Journal. His company paid for product placement in a new film adaptation of Shakespeare’s Cymbeline. Actress Milla Jovovich puffs at a SmokeStik and in one scene signs for the brand hang in a convenience store.
Income equality is squeezing state budgets. The widening gap between the wealthiest Americans and everyone else has been matched by a slowdown in state tax revenue, according to a report today by Standard Poor’s. Even as income for the affluent has accelerated, wage increases have barely kept pace with inflation for most other people. That trend can mean a double-whammy for states: The wealthy often manage to shield much of their income from taxes. And they tend to spend less of it than others do, thereby limiting sales tax revenue. As the growth of tax revenue has slowed, states have faced tensions over whether to raise taxes or cut spending to balance their budgets as required by law. Credit analyst Gabriel Petek says rising income inequality is more than a social issue because it “presents a very significant set of challenges for the policymakers.”
Vermont’s largest city has a new success to add to its list of socially conscious achievements: 100% of its electricity comes from renewable sources. With little fanfare, the Burlington Electric Department crossed the threshold this month with the purchase of a nearby hydroelectric project. The Washington Electric Cooperative, which serves parts of northern and central Vermont, reached the goal earlier this year. Some question the accounting methods used to make the claim because the utilities sell the rights to the renewable energy to other utilities. But the utilities then buy less expensive credits to offset the sale.
A lot is riding on the Fed this week. Policymakers at the Federal Reserve are to meet Tuesday and Wednesday. Markets will be watching for any change in guidance about the future direction for U.S. interest rates. A strengthening U.S. economy could lead to a rate hike sooner than was expected. Bond prices have been falling in recent days, as yields rise. Stock averages fell last week for the first week in six. There are also growing concerns about some large economies overseas. China’s factory output in August rose nearly 7 percent. But that’s a slower rate of growth than normal, and there has been a slump in China’s real estate development. Today, European finance ministers are talking about proposals to boost private investments as a way of improving the economy.
Richard Davies Business Correspondent ABC News Radio abcnews.com Twitter: daviesnow
THE former boss of North West pie businesses Hollands and Poole’s has teamed up with a catering business to launch a new ethnic food brand.Neil Court-Johnston, has launched a venture called Mubai Street Food with south Manchester-based businessman Raj Somaiya, owner of Payal, which is one of the largest food suppliers to the Indian wedding sector.The two entrepreneurs recently have launched a pop-up kitchen in Manchester and are understood to be looking for new premises to provide additional production capacity.The pair are targeti……for the full story register now for free or login below…
Adam Sobel’s mobile vegan kitchen, Cinnamon Snail, claimed top prize at the Street Vendor Project’s tenth-annual Vendy Awards, held Saturday afternoon on a sopping Governors Island. The non-profit’s end-of-summer fundraiser attracted hundreds of food truck lovers unfazed by rain as they lined up to sample the New York’s finest street and market vendors all sharing hefty portions of ethnic eats and vegan treats like Bolivian triple-pork sliders, maple syrup-glazed grilled cheese, and marzipan chipwiches.
While the top prize was decided by local chefs and celebrities including City Grit’s Sarah Simmons, Man v. Food star Adam Richman, and E! correspondent Alicia Quarles, the crowd voted former champion Calexico Cart the Masters Cup, pop-up creamery Ice Vice with Best Dessert, AsianChini riceballers Zha Pan Asian with Best Market Vendor, non-profit truck Snowday with Rookie of the Year, while Nuchas claimed the coveted People’s Taste Award.
Words and photos by Adam Robb for the Village Voice.
Published on September 14, 2014
I love to find great street food. I remember a mother and daughter who used to sell homemade tamales from the drive through window of a shuttered bank in Pilsen. There were make shift food carts on street corners over weekends that sold a variety of food depending on the ethnicity of the neighborhood.
Years ago there were people selling hot dogs or sausages in the parks on weekends. Some had wheeled carts. Others had portable huts. Some people sold hot dogs or various sandwiches outside of neighborhood taverns.
The neighborhood tavern is another fast disappearing site in Chicago thanks to transplanted suburbanites and yuppification.
Pizza Joe was a regular fixture on Morgan Street across from UIC (Circle Campus back in the day). He sold Sicilian style slices of sausage or cheese pizza out of a hot box.
Some times these outlaw food operations were shut down by the police only to reappear again the next week. Sometimes, for whatever reason, the police looked the other way.
Chicago is the food capital of the nation. It is a backwater when it comes to street food. There are third world countries that allow culinary delights sold from stalls and street corners.
If you want street food in Chicago you need to know where to find it. Usually it is Hispanic women selling it near churches on Sunday mornings. They risk being cited or moved out.
There are no known reports of food borne illness or out breaks from these unlicensed vendors selling homemade delights.
Our politicians refuse to allow people to sell food on the street without erecting ridiculous hurdles, mazes, barriers, and obstructions.
Some rightfully claim it is restaurant politics that keeps the street food out. It sure is not health or safety as our politicians are not really all that concerned about important issues.
If you want great Mexican street food, approved by City Hall, head over to the Maxwell Street Market on any Sunday throughout the year.
There are several food vendors at Maxwell Street Market. I decided to try three for lunch. I started with the cheese enchiladas from The Green House of Steak, a stand located near Roosevelt Road. The enchiladas were made before my eyes. Homemade tortillas dipped in red salsa and placed on the grill. Carrots and potatoes joined them. The cheese is added, the tortillas are folded. When done the dish is topped with lettuce, grated cheese, sour cream, and cilantro. It was a nice little snack to start with.
Next up were tamales from Flor De Mexico. These were carne with red salsa. I have eaten homemade tamales. These were as close as you can get.
Last, was dessert. I grabbed a chocolate churro from Xocolate, a food truck/factory. This was piping hot with a thick rich chocolate filling.
My only regret was not eating at Rubi’s. Rubi’s is the most popular food stand at the market. The long lines prove it. Maybe next time or the time after.
Sometimes there is live entertainment at the Maxwell Street Market. You can grab your food and eat it wile listening to music or watching other street performers.
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
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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· September 11, 2014
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Photo cred – Grenade
Street food is a fairly new concept in Montreal, but even our gourmet-ish food trucks got nothing on the amazing eats that can be found on Asian streets in city’s like Bangkok or on the beaches of Bali. Now there’s no need to be envious, or even travel, as Grenade, Montreal’s first Oriental snack bar has officially opened.
Grenade’s bar and kitchen just started serving drinks and street eats this past Monday, and will continue to dole of the flavours of Asia all year long. A good thing too, because Grenade boasts a lineup pretty creative and appetizing drinks and dishes. Grenade also has an awesome terrasse, which definitely deserved mentioning.
Depending on how hungry you are, Grenade offers a variety of menu items to satiate your stomach. Those looking for some light munchies can order from the snack menu (masala peanuts, taro chips, fish cakes) or nab a steamed bun for something more filling, which comes in grilled beef, duck, tofu, pork belly or marinated salmon varieties.
For more of a real meal, Grenade has a long list of street food dishes like satay scallops, Indonesian fried tofu, curry laksa, and many more. You can also go big (and not go home) with a huge share-able meal and order a whole marinated duck, stuffed pork belly, or a fried whole fish. Check out the full menu here.
No bar, even a snack bar, is complete without a legit drink list, and Grenade has one that is quite impressive. A long list of beer, wines, sakes, whiskeys, and other spirits are on the drink menu (as you’d expect) but the real stand-outs are the two types of strange-but-great sangria and Asian-inspired cocktails like the Saketini and Bubble Gin T.
Photo cred – Grenade
For more on all things Montreal, follow Michael on Twitter @MDAlimonte
BIG SPRING – There have been complaints in Big Spring that some street food vendors are making people sick.
The Fire Marshal’s office says they’ve received several complaints about vendors around town.
People have told them they’ve been getting sick after eating foods likes tamales and burritos.
We’re told it is illegal for vendors to sell people food if they do not have a permit.
The fire marshal says some vendors prepare the food at home and that could cause people to get sick.
“The problem with that is, one, it’s not an inspected kitchen. It does not meet the state requirements. It cannot meet the state requirements if it’s in their home and we don’t know about their preparation techniques. There’s a great risk, people don’t realize how many people get sick each year from food borne illness,” Big Spring Fire Marshal, Carl Condray, said.
The Fire Marshal is encouraging people not to buy from street food vendors who do not have permit.
If you are able to get a description of the vehicle or license plate, be sure to include that information in your complaint.
The latest eatery on 86th Street, Pho Co, opened at the beginning of September. As promised when we wrote about it back in July, we stopped by for a bite.
The restaurant describes itself as a destination for “Vietnamese street food.” That kind of had me hoping for some extraordinary, exotic treats – like this rather grotesque squab porridge. But it turns out the menu is a slimmed down, somewhat Americanized version of what you’d find at other area Vietnamese restaurants – soups (pho), sandwiches (bahn mi), and meat-over-vermicelli dishes.
While some might consider a more limited menu to be a handicap, it’s actually quite liberating to not have to look over a hundred or so options and, in a spasm of indecision, order the same darn pho you always get. Here, you come specifically for the soups, sandwiches and noodles – no distractions.
One neat thing I noticed about the menu right away is several options of summer roll. Most Vietnamese restaurants serve these with shrimp only. The shrimp is steamed, chilled, and packed into a rice wrap with vermicelli, scallions and other veggies. At Pho Co, other options include grilled chicken, B-B-Q pork, soft shell crab and tofu.
I went for the soft shell crab, but was disappointed to learn they were out. So I settled on the B-B-Q pork ($3.95). Once you choose traif, you don’t go back, pal.
Minutes passed, and the B-B-Q Pork Summer Rolls arrived. Having only had shrimp summer rolls, which are cold, I was surprised when the rolls came packing in hot meat. The pork was flavorful, if a bit charred, and neatly accentuated by bits of mint rolled into the vermicelli and lettuce. The accompanying peanut dipping sauce was much saltier than I’ve had at other places, but not overwhelmingly so.
I was struck by the relative sloppiness of the wrap itself. It was done a little too long and couldn’t support its own weight, and the wrinkled folds suggest someone who’s just getting the hang of it.
Since I was there on a hot day, I declined the pho and went for the Lemon Grass Beef Rice Vermicelli ($6.50) for my entree. The short version? The beef was dry and flavorless, the noodles clumpy and unevenly cooked, and they forgot the accompanying sauce (a heavenly concoction of sugar, water, fish sauce, and lime juice). The pickled carrots and cabbage that came with it were pretty spectacular, though.
So with an amateur’s hand putting together the summer roll, and lemon grass beef that had little hint of lemon grass, you’d think this an unkind review, right?
Wrong. I’m actually looking forward to Pho Co upping its game because they have everything else they need to succeed. The staff was young, energetic, friendly and incredibly helpful. They were well aware they were just starting out, and no less than three people came by my table to ask for suggestions, feedback and recommendations – two of them more than once.
What they lack in experience, they make up for in drive, and I have faith that they’ll take that feedback and put it to use. It’s true, they need to work out the kinks in the kitchen, but they’re eager to learn – and I’ve seen restaurants achieve far more with a lot less than that.
As for me, I’ll be back in a month or two to try that soft shell crab summer roll. Because where else in Bensonhurst can you get that?
Pho Co Vietnamese Street Food, 1927 86th Street, (718) 946-8686.
Is there a restaurant or specific dish you think we should check out? Let us know!
Longtime friends Chad Reynolds and Patrick Wood have always wanted to start a business together; they hope to open a pub in the future.
Saturday’s inaugural YXE Street Food Fest will have to suffice for the marketing pair, and that’s just fine by them.
Reynolds and Wood are the co-founders of the city’s first festival celebrating street food. Reynolds says there’s no rush yet: he can only see Saskatoon’s street food scene growing bigger and better.
The StarPhoenix caught up with Reynolds to ask him about the festival and street food culture in the bridge city.
StarPhoenix: Where did you get the idea to host a street food truck festival?
Reynolds: I was in Calgary at an event called Taste the Trucks last year. Everything there was great. So I bought a bunch of domain names to keep, because I knew this was going to be a big thing in Saskatoon. I remember I had this really good meal there with chicken and waffles.
SP: What do you think is the appeal of street food trucks in Saskatoon?
CR: It’s such a good summer thing. You get your food; you can take it anywhere and walk along the river bank. You go sit down and eat anywhere outside. It’s also kind of an adventure, because you have to track down the food truck.
SP: Like hunting?
CR: Yeah, exactly. But way easier.
SP: You still need some volunteers for the festival on Saturday. What’s a sales pitch you’d make to get a few more volunteers out?
CR: You get to hang out with me and Patrick Wood.
Plus you get to hang out and listen to great music all day, and the chance to eat some really good food.
SP: What’s the weirdest food you think I’ll find at the festival?
CR: That’s a good question. Pineapple Express has this dish called pineapple explosion. It’s fried pineapple on top of ice cream.
SP: What’s one food everyone at the festival should try? CR: The Texas shocker at Disco Dogs. It’s a hotdog with bacon, crunchy peanut butter, Texas barbecue sauce, and red onions. That’s Patrick’s favourite, too.
SP: Any pushback or naysayers for street food trucks in Saskatoon?
CR: You know, I’d say it’s been the opposite. People have really latched onto food trucks in the city. It seems like everyone’s been hungry for the trucks – excuse the pun.
SP: Final question: who’s the better cook, you or Patrick?
CR: I’m going to brag a bit and say it’s me, but you’re getting a biased answer. You might have to check with Patrick and see if he agrees with fifteen mobile food vendors and nine bands The YXE Street Food Festival runs from 11:30 a.m. to 10 p.m. Saturday at River Landing on Spadina Crescent.
Fifteen mobile food vendors – including Disco Dogs, Thrive Juice Co., Ace Burger
and Fries and Scout Mex Hall – will cook up their made-to-order dishes. Along with the food, festivalgoers can enjoy nine bands playing throughout the day, including Indigo Joseph, The Steadies and Blackwater.
The Deputy Mayor of Milton Keynes, Councillor Keith McLean, was among guests attending the VIP launch of the city’s newest restaurant B-Town on Thursday evening.
The Indian Street Food-styled restaurant has received an overwhelming response since opening its doors according to owner and entrepreneur, Mo Abdul.
Also the owner of the award-winning Calcutta Brasserie in Stony Stratford, Mo will open his third restaurant this week – Mastee on the Buckingham Road in Bletchley has been positioned as a ‘mini Calcutta’ based on the menu, quality of the food and the service.
Mo said: “This has been one of the busiest times of my life.
“I have been here there and everywhere until the very early hours even getting stuck in with a paint brush to help get everything in place.
“I want to make sure all details are perfect for our customers so I have put my heart and soul into all that I have done.”
He added: “B-Town has had a great start and the feedback has been phenomenal. I have even been approached by investors to open another B-Town in another town – I might have to take a rest first.”
Last week Bollywood dancers and a Dhol drummer performed for VIP guests at the grand launch of B-Town, which is located on Grafton Street next to Staples.
The restaurant boasts that it is the first place in Milton Keynes, and possibly the region to offer traditional Indian street food that is similar to a tapas format.
Mastee opened its doors yesterday and is offering 50 per cent off food for the first week. Guests can book by calling 01908 645000.
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