Jan 18, 2013

Kim Rivers

Stolen food truck from Fort Pierce found in Hollywood . . .without food

How to help:

Donate money or non-perishable food items by calling the nonprofit Food and Outreach Center at 772-468-8543.

For more Information about the center visit http://stlucie.harvestfoodoutreach.org

FORT PIERCE — A food-laden truck stolen from the nonprofit Food and Outreach Center overnight Sunday has been found in Hollywood, minus the food including granola bars used in feeding 400 needy people daily.

And the vehicle was damaged.

It turned up when a representative of the Sheridan Hills Baptist Church, in Hollywood, called police about someone parking the truck on the church’s property along a four-lane thoroughfare a mile from Interstate 95, a police spokesman said.

Police presume the truck was stolen as a vehicle, without knowing food had once been inside it. When found there was damage to the truck’s cab and storage compartment.

“We’re happy and shocked” by the recovery, said Jennifer Trotter, spokeswoman for the center, a combination food bank, training center and thrift store that’s been in operation since 2007 and assists lower-income people in St. Lucie and southern Indian River counties.

The center’s low-cost food program has gone on despite the theft which took away a supply of nonperishable food worth $10,000.

“I don’t know what I would do without it (the food program),” said recipient Tabitha Arnett, 34, a Fort Pierce mother of three teenage boys. She isn’t working as she cares for her ill grandfather. “It (a shutdown of the program) would be drastic.”

Sometimes she shops there three times a week, getting items discounted 30 to 50 percent off compared to regular store prices.

Trotter hadn’t expected the box truck, which is used for hauling food and donated items, would be found. Usually stolen trucks vanish. Investigators can’t say if this theft is linked to several other thefts of small trucks in St. Lucie County in recent months.

It is presumed that the thieves were after the truck rather than the food.

“This is a lot more drama than we are used to,” she said Friday.

A center representative will go to South Florida to inspect the truck and see if it can be driven. It has been carrying a load of $10,000 in nonperishable foods, including cereal, granola bars, Hamburger Helper and canned goods.

In response to the theft, a security company is offering to upgrade the center’s security system at its facility in the 2500 block of Orange Avenue. The center also has received $550 in donations.

In September, two of the center’s tractor-trailer storage trucks — containing an estimated $35,000 in donated equipment — were burned, apparently by an arsonist. The fire destroyed 120 classroom desk chairs that were to be used in the center’s planned expansion of an education program for people coming off welfare, Trotter said. Also destroyed were clothing display racks.

Those trucks weren’t replaced. They were used for storage which now is inside the building.

St Francis Abbey, oratory, tasting room, cellar and Mungo McCosh in Kilkenny

Or is it the iconic old entrance at The Ring (Parliament Street) where you can still see the cobbles over which horse-led drays made their way in and out of this sacred place. Older citizens will think of Walter Smithwicks with his PR guru Bill Finnegan who along with the independently outspoken Mick McGuinness and others, brought the Munich beer festival to the city complete with tents and fräuleins and unprecedented numbers of people. In the end it was a victim of its own success.

Or is it the presence there of The Liberator Daniel O’Connell. He stayed in The Ring and addressed a huge crowd from the top window of Edmond Smithwick’s living quarters and spoke about nationalism, emancipation and freedom. Smithwicks called one of his sons after O’Connell and the O’Connell papers belonging to the Smithwicks family are a must read for anyone interested in the birth of our nation.

We also think of the soup kitchens set up by the Smithwicks family during the Famine (which might be better called a forced starvation rather than the result of crop failure according to Ronan Morrissey).

And we also think of the other great brewing family of our nation the Guinness’s who came to the aid of the brewery and after purchasing it from the Smithwicks family. They spent millions of pounds revitalising it and we think of the current Lord Iveagh, Ned Guinness, bringing his pals to the brewery recently for Mungo McGosh’s bachelor party complete with huge Nebuchadnezzer Champagne Bottles.

More importantly we think of every single voluntary and sporting organisation that has had a launch or fundraiser in the Cellar Bar and how much the brewery gives back to the city.

We think of the first monks who brewed beer here from a scared well now under one of the new modern buildings and of the huge positive impact they had on the city and how they worked their magic with the help of a seven lancet window with glass made on site by Italian craftsmen that probably mesmerised the congregation with a beer that was described in records of the time as a “fulsome brew”;.

We think of the thousands of men and women who worked there and how the brewery has impacted so much on the life of the city. And we think of Ian Hamilton, the last in a long line of distinguished master brewers. The Corkonian who has done so much to revitalise the place, will be the last.

But most of all we think of a magnificent 25 acre site, fronting on to the River Nore which once employed 300 people and was the pulse of this city and this story is about the hidden treasures within which must be an integral part of any master plan to regenerate the area and tie it in with the new bridge that will run through the site.

Cellar Bar

The first treasure is the Cellar Bar and if you are fortunate enough to have been given at our of the brewery by Ronan Morrissey then your appreciation of the place will have been heightened immeasurably. The Cellar Bar is the best place in the world outside of a certain pub in Listowel to drink Smithwicks.

It is located four metres underground and was used to mature the wooden beer kegs because the temperature and air pressure there are constant all year round and this led to an even and consistent flavour in the ale.

The ceilings and walls are filled with different pieces of brewing memorabilia and its arched tunnel like design seems to lend itself to the almost theatrical atmosphere.

Next year the curtain will fall on over 600 years of a brewing tradition and while there are rumours that outside interests are looking for a site on Parliament Street for a micro-brewery, we all hope that the Cellar Bar will continue in its present capacity and the fact that the 25 acre site has been purchased by the city and will be used for the benefit of the people of the city is good and will help this objective.

The Cellar Bar is an institution and if it isn’t a listed building it should be immediately added to the register. To walk down the stairs from the Parliament Street entrance feels you with anticipation and when you enter you are not disappointed.

Come next year, gone will be the smell of the hops and malted barely along with the huge trucks trundling through the city centre. There will also be a reduction in the use of the city’s water supply because the brewery is by far the biggest user of City water. Gone too will be the huge general purpose vessels which can hold up to one million pints of beer each and which reach skyward like something out of the NASA complex in Florida, USA.

Do the Smithwicks tour before it is too late and hope you get Ronan Morrissey, if so you are in for an informative hour and a half.

His knowledge of the brewing process and the history of all facets of brewery life is incredible and his passion for the place comes through. And at the end of the tour when he does his thing: That famous roll of the glass as the ruby red beer descends from the tap; placing it gently on the counter to letting it “settle” for around 20 seconds, before again lifting it, and rolling the glass over and over again with his fingers as the liquid red comes out. Eventually the pint is full and after a further period of settling it is ready to consume, and at this stage the taste buds are gone into over-drive, just like Pavlov’s dogs.

It does taste exquisite and the three men on the tour with me: Mr Thos Farrell, Mr Mick Walsh and Mr Dishy Walsh agreed it was the best they ever tasted and just to prove a “point” Ronan forced them to take a sip of a pint poured straight without a break. It wasn’t as good. According to Ronan with 30 years experience of working in the brewery it is all about balance and body. We agree. Is it the intoxicating atmosphere of the Cellar that gives it that extra kick?

Tasting room

The next gem in the complex is the tasting room, which is only around 50 years old. Every morning, religiously, the brewers come here to the sound-proofed “beer basilica” to taste the brew at various stages of production and of course there is always a placebo thrown in to try and catch them out the professionals. What a job. The room is fantastic and located as it is beside the oratory and the abbey, it’s priceless in terms of our built heritage.

One of the oldest places in the city is at the centre of our tale. It is the grey, lonesome looking, almost forbidding St Francis Abbey.

Built around 1254, it is held captive by a concrete jungle. Imagine that it once went all way down to the River Nore and was completely self sufficient with grazing fields, orchards, fruit trees, shrubs and of course, barley.

Much of the fallen masonry is inside and it might have been a good thing that it was in a private site because it has not been vandalised. The abbey started as a small rectangular chapel but then expanded as funds allowed, reaching out from the city walls to the River Nore taking in Evan’s Turret. Development continued throughout the 14th, 15th and 16th centuries. This expansion was, however, halted with the dissolution of the monasteries in the middle of the 16th century.

Ronan Morrissey explained how the monks were constantly fasting and the beer was, for them, liquid food and kept them going during their all night devotions. The manufacture of beer at ecclesiastical sites is a European thing and what happened here is a reflection of what went on in the Continent and especially Germany and hence the Bavarian type beer festivals of the 1960s.

The hope now is that the abbey will finally be given the TLC it requires and the concrete around it removed to allow the soil to breath again and make it a green oasis. Who knows in a few years from now Mass might once again be celebrated there by a Franciscan.

It was used as a cavalry barracks in the 1700s before the monks came back in again before it was again put to a civil use as a tennis court. And a Mrs Morrissey who was guardian in the late 19th century had the floor covered in a green carpet!

Throughout the 18th century, the friars moved into parish work and the number of friars continued to decline. In 1766, there were only two friars left in the Kilkenny community, with a couple of other friars working as parish clergy in the diocese. The last friar was Fr Philip Forristal, who worked as a curate in the diocese rather than actually living in a Franciscan community. The Franciscan connection ended with his death in 1829. At present only a few people at a time can visit the abbey which is under the care of the Office of Public Works (OPW).

Oratory

The intimate little oratory next door was built by the workers in the brewery, during their time off, in the 1950s. It’s a place where Mass was said, sometimes to crowds of 150 or 200 people and, as Ronan tells us; “the very best place in the whole world to say an ‘Ale Mary’.” It’s like a Marian grotto and a notice board on the side wall has memorial cards of brewery workers, one of whom helped to build the place. This little shrine has to be preserved in memory of the men who worked there and of the few who lost their lives there.

Evan’s turret

Evan’s turret also known as the Castle In The Garden has remained in private ownership, within St Francis Abbey Brewery compound for generations, without public access, and this may have saved it from vandalism or accidental damage.

In 1650, the Civil Survey describes it as ‘a little castle in the garden’ of the priory. The tower became known as Evan’s Turret when the land on which it stands was leased by the Corporation to an Alderman Evans in 1724 (there was a lot of corruption back then).

We know that in 1851 it was still roofed. Located at the extreme north-east corner of the St Francis’s Abbey Brewery complex,where the Breagagh meets the Nore, access is by a rising stairs over a vault which collapsed many centuries ago. It has a basement level (with an internal arched entrance, a first floor, and an upper level with apertures. Judging from its appearance when still roofed, it is likely that the tower was modified and heightened to form a garden feature overlooking the river in the 18th century.

The external masonry is in reasonable condition, though there are some external cracks in the tower walls; the internal collapsed stair vault suggests that some movement has occurred.

Again we hope it will be linked back to the abbey and what a delightful teahouse it would make.

Carpe diem

Carpe diem was the slogan for a Smithwick’s beer and it is imperative that we seize the day. Opportunities like the one that has presented itself come along once every 50 years and we have to make sure we put this 25 acre space to good use as a space and not cluttered with buildings and place the abbey, oratory and tasting room at its centre with a direct link to the Cellar Bar and make sure we preserve the Smithwicks name.

Chicago food truck to go to court against Evanston

Courtesy of Facebook

Beavers Doughnuts and Coffee, a Chicago-based food truck service, is suing the City of Evanston for banning food trucks from the city.

Olga Gonzalez Latapi, Reporter
January 17, 2013

The lawsuit between the City of Evanston and a Chicago food truck service will go to court Jan. 29.

Beaver’s Coffee and Donuts sued the city in August for prohibiting them from operating as a mobile food vendor. The Cook County Circuit Court set the court date in late November.

An Evanston ordinance restricts food truck owners from selling their products within the city unless they own a physical restaurant.

Beavers Donuts co-owner Gabriel Wiesen said the ordinance hurts small businesses and residents.

“I think (the city is) doing a disservice to the citizens of Evanston by denying them potential revenue and denying them consumer choice,” Wiesen said.

When he started the doughnut truck with a partner in 2012, Wiesen said he thought Evanston would be a perfect market because the city is one of the few Illinois municipalities that allow mobile cooking trucks.

The doughnut truck has operated at NU events such as Dillo Day and several student-run fundraisers.

With so many students in the city, the Beavers owners decided to explore how to get a license to operate in the city, Wiesen said. Without the license, the truck could only operate for specific events.

Wiesen said they attempted to satisfy the city requirement by partnering with an Evanston bakery so the truck would sell products from both businesses. But the city told them the arrangement wouldn’t work because Beavers must be the actual owners of an establishment.

The owners then filed a lawsuit in August, after they were approached by Jacob Huebert, an attorney with Liberty Justice Center, a non-profit litigation center.

The city filed a motion to dismiss the case in October, arguing the Beaver owners cannot sue Evanston because they did not actually apply for a license.

Huebert, now Beavers’ attorney, said there’s a reason the owners didn’t fill an application.

“The law is very clear that they cannot get a license no matter what, so there’s no point in applying for a license,” he said.

City spokesman Eric Palmer declined to comment on the case.

Evanston has only allowed one food truck to operate in the city, the Hummingbird Kitchen. The owners applied for a license before the city passed the ban.

Heather Falconer Behm, Hummingbird’s managing partner, said their truck had an important role in the development of the food truck ban.

“Our request to operate our food truck was actually the impetus for the existing ordinance, as we were the first to petition for this type of license,” she said.

Behm said she understands Wiesen’s frustration but thinks the city’s food truck ban is fair.

“It helps to ensure that those who have invested in Evanston brick-and-mortar restaurants are not overrun with daily competition from multiple city trucks,” she said.

But Wiesen argued there is a big clientele in Evanston for food trucks and said he will not give up the case.

“I know that our cause is right,” Wiesen said.

The Touristic Appeal of Germany is Diverse

On behalf of the German federal government, the German National Tourist Board (GNTB) has been working internationally to promote Germany as a travel destination for more than 60 years. It communicates the diverse appeal of the country to a worldwide market, thereby promoting a strong and attractive brand – “Destination Germany.”

Germany is a country rich in natural beauty. Between the North Sea and Baltic coasts in the north and the peaks of the Alps in the south lie extremely diverse landscapes, with everything from wide expanses of river and lake land scenery, hilly uplands and densely wooded regions, to agricultural plains and industrial conurbations.

The Zugspitze is the highest mountain in Germany at 2,963 meters. Germany’s longest river is the Rhine, which flows through the country for a total of 865 kilometers. Germany has 14 national parks, 101 nature reserves, and 15 biosphere reserves.

The GNTB has been responsible for marketing Germany in the domestic market since 1999, where its strategic role is to showcase consumer-oriented holiday themes with nationwide appeal.

The GNTB plays an important role in the promotion of Germany as a travel destination on the international market. Its activities include the development of new marketing strategies and concepts based on specific themes, events and attractions, and also bringing together and optimizing the diverse marketing activities of partners in the German travel industry. It also takes an active role in the form of far-ranging sales activities in new growth markets. In this respect, the GNTB relies on its close collaboration with the German travel industry, partners from commerce, and trade associations.

The GNTB’s business goals are to: increase the volume of tourist traffic; boost foreign currency receipts; strengthen Germany’s profile as a business location; and position Germany as a diverse and attractive travel destination.

Today, life in Germany is subject to a great diversity of cultural influences. It can generally be described as modern and cosmopolitan. The people of Germany love nothing more than getting together and celebrating, in traditional style during carnival season, at wine festivals, at the Oktoberfest and other beer festivals, or during music festivals from classical to rock – all helped along by great food and fine wines from the 13 vineyard regions.

Photo - Baden-Wurttemberg, Hohenzollern Castle / Image via germany.travel

Source: Germany.travel

January 18, 2013
Posted in: Germany

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Food Truck Line-Up for Saturday, Jan. 19

Every Saturday from 11 a.m. to 3 p.m. the South Shore Center becomes food truck heaven. With free parking and a variety of hand-held, stand-up-while-you-eat meals, Off the Grid has taken off in Alameda.

Here’s the line-up for Saturday, Jan. 19:

Off the Grid hosts food truck markets around the Bay Area, with weekly events in San Francisco and Berkeley as well as Alameda.

Stay up to date with the food truck festivities through the Off the Grid Facebook page, and click “keep me posted” below to receive email notifications of upcoming events and participating vendors.

What’s your favorite food truck at Alameda’s Off the Grid? Let us know in the comments.

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First street food festival to be held here

Nasi Kandar Penang at Deen’s. — PHOTO: MAKANSUTRA

No show by Pakistani artists in the city

Bollywood Release: Inkaar

Answer Man: Requests for update on classical music radio are frequent

I must say I continue to be very pleasantly amazed by the number of people who call, write and even stop me on the street to ask for updates on the new classical music radio station.

I had no idea Vivaldi and Mozart were quite so popular in this area. But I guess they’ve been going through Beethoven withdrawal pains ever since KFUO-FM left the air July 6, 2010, so they’re eager to go Bach to the future. Unfortunately, my answer remains the same: It’s coming — it really is — but you’re going to have to be patient for a couple of months yet.

Trust me, nobody is more antsy to get this ship sailing than Jim Connett, the general manager of the Radio Arts Foundation-St. Louis, which has put the new station together.

“If I knew how much work this was going to entail, I would have said yes — but yes would have been a three-syllable word,” he joked Thursday. “So, what can I say?”

When I last talked to him in November, he gave a tentative on-air date of around Valentine’s Day. The word now is sometime in March. He just hopes you don’t give up on him. The studio is all but finished and the music has been downloaded.

In fact, he said, the station could start sending out programming online and on HD (high-definition) radio right now, but he said the foundation is waiting until it receives its standard radio broadcast license as well. You can’t rush the Federal Communications Commission — and you don’t want to antagonize them, either, by announcing a specific on-air date prematurely. So, right now, it’s the old hurry-up-and-wait routine.

“I would say we’re 99 percent complete,” he said. “There’s nothing out of line. I still wait for the FCC, but that’s a lot closer, so we’ve done our filings and the like. We just have to wait until they push the button.”

So, again, I urge everyone to periodically visit www.rafstl.org for the latest information. Also, I continue to warn everyone that the station’s standard FM signal will reach only about 20 miles from the intersection of Hanley and Manchester roads in St. Louis, so many parts of the metro-east may be on the fringe of coverage — or out of range altogether.

So, you may want to prepare yourself by buying an HD radio (the HD signal is expected to cover a 50-mile radius) or prepare to listen through your computer. As I mentioned previously, you already can enjoy round-the-clock classical music at KWMU-3, KWMU’s Classical 90.7 HD station.

Happy listening.

Disability follow-up: My recent column on parking placards for the disabled brought this interesting follow-up query from Rex Shanks, of Troy: A friend of his from Pennsylvania visits occasionally and wonders whether his Keystone State placard is valid here.

The short answer is yes, says Bill Bogdan, the disability liaison to the Illinois secretary of state. Illinois honors placards from not only all other states but other countries as well. Just recently, Bogdan told a woman from London that her placard would indeed be legit here.

Just make sure the placard is valid (some come with expiration dates) and that you follow the rules for parking in handicap spots as well as all local parking regulations. Bogdan said a disabled Ohio woman expressed surprise when she visited Illinois and was ticketed for parking in a fire lane.

Back to bock: Regarding my recent tutorial on bock beer, faithful reader Claude Barrow, of O’Fallon, bellied up to the bar to remind me that Anheuser-Busch/InBev also offers a class brew with its Michelob Amber Bock.

As he noted, it has been winning top awards at beer festivals since 1998 and is readily available in bars and restaurants as well as in supermarket liquor aisles.

“It’s a great dark beer that I compare to several others,” he said. “I really like it.”

And, Jerry Whittle, of Belleville, wrote to say that Shiner Bock, produced by the Spoetzl (what a great German name!) Brewery in Shiner, Texas, is available at major supermarkets as well as specialty liquor stores.

“Shiner Bock was reputed to be Lance Armstrong’s favorite beer until Michelob put him under contract,” Whittle wrote. “Come to think about it, best not to mention Lance right now … “

Good golly, Miss Molly: After I tried to explain why Abraham Lincoln called his wife both “Mary” and “Molly” in the movie “Lincoln,” a Mascoutah “fan” who requested anonymity gently chided me for not simply consulting a dictionary.

Experts I found suggested that “Molly” was a pet name, but sure enough, according to Mr. Webster, Molly is simply a common diminutive form of Mary much as we use Dick for Richard and Bob for Robert. Polly, Poll, Moll and May are other popular nicknames for Mary.

Yes, I didn’t know that.

Lost his brains: Now that the Hy-Ho Restaurant has closed, Ken Bruckner, of Belleville, is seeking a new source for his gastronomical treat — the brain sandwich. Any ideas? Let me know.

Today’s trivia

On May 12, 1901, Connecticut enacted the first speed-limit law. How fast could drivers go?

Answer to Thursday’s trivia: Had TV been around back then, “Downton Abbey” may have been a staple in the John Quincy Adams White House. In 1797, the future president married London-born Louisa Catherine Johnson, who would become the only first lady born outside the United States. Her mother was English, but her father was an American merchant from Maryland.

Send your questions to Roger Schlueter, Belleville News-Democrat, 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427 or rschlueter@bnd.com

Popular food truck makes a ‘Pit Stop’ in Lakewood

jibaros

Cathy Phillips

Fans of the Cleveland food truck Jibaro World Eats, or even of Middle Bass Island’s Jibaro Tiki Bar, will be glad to know that they no longer have to wait for warm weather to get their Caribbean-style food fix.

The husband-and-wife proprietors of both of those establishments, Elvis Serrano and Lorna McLain, opened a year-round, bricks-and-mortar restaurant in Lakewood the last week of November: Jibaro’s Pit Stop. Since then, Serrano’s brother Saul has joined the team.

Although the property’s tiny storefront functions primarily for take-out, it does provide the owners with a sizeable kitchen that they can use for the restaurant, as well as for year-round catering gigs, which include block parties, corporate events and weddings.

“The weddings have been a big, big hit,” reports Elvis Serrano.

Fans of the Jibaro food truck flock to its Twitter-cast locations for tastes of Serrano’s inspired, Caribbean-fusion foodstuffs, which include tacos, burritos, rice bowls, and seriously tasty pulled pork sandwiches. All of these are on the Pit Stop menu, in addition to flavorful thin-crust, pan and New-York-style pizzas. Many menu items are vegan- and vegetarian-friendly.

“I’m very adventurous with what I do in the kitchen,” Serrano said.

He loves to use herbs in unique ways, like sprinkling herbes de Provence on shrimp ceviche. He plans to grow organic greens and herbs in back of the restaurant come spring.

Serrano, who began cooking at the age of 5 on his family’s farm in Puerto Rico, draws on his family’s native food culture, as well as his extensive experience in Cleveland-area restaurants, including Blue Point Grille and Circo Zibibbo. He says that food’s smell, look, and taste — what he calls “the trifecta” — are all equally important to a dish’s success.

Mindful of the plethora of pizza joints around town, the Serrano brothers put their unique stamp even on this American staple. Of the made-fresh dough, Elvis Serrano said they “keep it very simple,” using spring water, extra-virgin olive oil, and a bit of annatto for a nice, golden color and subtle, warm taste. Through the end of the month, a large specialty pizza or a two-topping half sheet will run you only $13.

Choose-your-own toppings range from staples like pepperoni to exotica such as cinnamon-sugar bacon, shrimp, and pickled carrots. Caribbean specialty pizzas ($10-$16.50) come in sizzling hot flavor combinations like “Jamaican,” with house-roasted spicy jerk chicken, pineapple, cinnamon-sugar bacon and spicy barbecue sauce; and “Caveman,” with oven-roasted duck, caramelized onions and sweet mango.

We loved J baro’s planks of fresh fried platanos (plantains), artfully splattered with shredded, pickled carrots, garlicky green grape-cilantro sauce and creamy tomato mayo ($3).

The tender and flavorful Cuban on a buttery, grilled sub roll is out of this world and like no other, with provolone cheese, soft chunks of ham and succulent, slow-roasted pork spiked with ras el hanout, a complex and slightly fiery Moroccan spice blend ($8.50).

With flavors like these, winter can take its sweet time.

Jibaro’s Pit Stop is at 14201 Madison Ave. in Lakewood. It opens at 11 a.m. daily and closes at 6 p.m. Sunday, 10 p.m. Monday through Saturday. Call 216-227-9277 for information, catering inquiries, and to place take-out orders. Visit online at worldwidejibaro.co, or follow on Facebook and Twitter.

Contact Phillips at cathywritesfood@gmail.com.

Would love to highlight Kolkata street food: Harpal Sokhi

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Buoyed over the running success of his ‘food food’ show in a national lifestyle channel, celebrity Chef Harpal Singh Sokhi would now love to highlight the fabled street food of Kolkata.

“The variety of street food of Kolkata is just amazing, from phuchka, roll, ghughni to momo and chow mein, to sweets you can have everything on Kolkata pavement,” the celebrity chef, whose Turban Tadka show is currently one of the top TRP holders in channels, told PTI.

“No other city in the country can boast of such delicious street food, also cooked by skilled hands known as vendors whose culinary skills are never recognised,” Sokhi, now in the city to flag off ‘The Funjabi Tadka (TFT)’ said.

Stolen food truck from Fort Pierce found in Hollywood . . .without food

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