In order to provide a safer and hygienic alternative to people consuming food on the street, the National Association of Street Vendors of India (NASVI), in a first-of-its- kind initiative, has launched a catering service, which will be run and managed by street vendors. Interestingly, some international companies are also interested in investing in the initiative. Arbind Singh, president, NASVI, explained, “The catering service which we have launched will be run and managed by street vendors. The street vendors will have to stand united if they want to be taken seriously. This new initiative will give street vendors an opportunity to expand their base. And through this the NASVI can also keep a check on the quality of food served and hygiene standards maintained by street vendors.” He added, “In 2011, when we first started the festival, many street food vendors participated and there were thousands of visitors. While in 2012, it was mega hit with double the number of street vendors’ and visitors’ participation. Meanwhile we also organised the street food festival in Patna and Hyderabad.” He pointed out, “We, in association with civic bodies, FSSAI and other government officials, are planning to promote street food in 14 states of the country. If the street food vendors start following hygiene they will not only attract more customers but can also increase their earnings. NASVI will be going to start a campaign across the country from November 4 to get police out of extortion in order to protect the street food vendors from harassment.” Singh further stated, “It is a compulsion for the street vendors and not a trend to be organised. We have been providing mass training to street vendors in Delhi as well as other states of the country so that they can be organised. We have peer leaders and our members across the country for follow-ups and to provide repeat training to the street vendors. Our groups are also working on minimising the issue of garbage disposal. Big companies from America and Korea are showing interest in investing in India and making street vendors as stakeholders. If the street vendors continuously follow safety and hygiene, we can start a food court in the city for street vendors and people should start having confidence in them. If everything goes well we can also beat the big chains and outlets.” On a concluding note, another NASVI member, stated, “We have also started an initiative to check food safety in markets and for this peer leaders have been appointed in all important markets. This people will be ensuring that all the food vendors in the market adhere to norms. Our members have also put banners in the market providing all related information on food safety.”
Singh informed, “We want to improve the livelihood of street vendors. So in order to make them more organised, we are not only creating awareness among the street vendors but also giving them information about hygiene and cleanliness. Now, the street vendors are coming ahead themselves to ensure acceptable standards of food quality and hygiene. Instead of organising seminar, conferences and interactive session for street vendors, we are organising street food festival from last two years and getting huge attention.”
In order to provide a safer and hygienic alternative to people consuming food on the street, the National Association of Street Vendors of India (NASVI), in a first-of-its- kind initiative, has launched a catering service, which will be run and managed by street vendors. Interestingly, some international companies are also interested in investing in the initiative.
Arbind Singh, president, NASVI, explained, “The catering service which we have launched will be run and managed by street vendors. The street vendors will have to stand united if they want to be taken seriously. This new initiative will give street vendors an opportunity to expand their base. And through this the NASVI can also keep a check on the quality of food served and hygiene standards maintained by street vendors.”
He added, “In 2011, when we first started the festival, many street food vendors participated and there were thousands of visitors. While in 2012, it was mega hit with double the number of street vendors’ and visitors’ participation. Meanwhile we also organised the street food festival in Patna and Hyderabad.”
He pointed out, “We, in association with civic bodies, FSSAI and other government officials, are planning to promote street food in 14 states of the country. If the street food vendors start following hygiene they will not only attract more customers but can also increase their earnings. NASVI will be going to start a campaign across the country from November 4 to get police out of extortion in order to protect the street food vendors from harassment.”
Singh further stated, “It is a compulsion for the street vendors and not a trend to be organised. We have been providing mass training to street vendors in Delhi as well as other states of the country so that they can be organised. We have peer leaders and our members across the country for follow-ups and to provide repeat training to the street vendors. Our groups are also working on minimising the issue of garbage disposal. Big companies from America and Korea are showing interest in investing in India and making street vendors as stakeholders. If the street vendors continuously follow safety and hygiene, we can start a food court in the city for street vendors and people should start having confidence in them. If everything goes well we can also beat the big chains and outlets.”
On a concluding note, another NASVI member, stated, “We have also started an initiative to check food safety in markets and for this peer leaders have been appointed in all important markets. This people will be ensuring that all the food vendors in the market adhere to norms. Our members have also put banners in the market providing all related information on food safety.”
Stock brokers are among the most evolved species of the world. They know things even as they happen, sometimes even when they are about to happen.
They have an opinion on everything and if I were to pick someone to talk me out of a death trap, I would choose a stock broker. Why are such smart people going out of business suddenly?
That too, why would a company that evangelised equity for a decade and a half to build a million-strong cult suddenly ask these people to sell their shares and go for bonds and other boring stuff?
Let us put some of the arguments to test. One is that the delivery trades in the cash markets have gone down substantially.
This is true. Brokers make money both ways. So, they make money irrespective of the profit or loss to their client. But, when the broader market trades up and down without any conviction, the small guy doesn’t have the confidence to sell. Nor, does he have the risk appetite to deploy new capital and buy. Without buy or sell, the brokers coffers go empty.
But, is it not a typical bear market phenomenon? Will it not turn around when the cycle becomes bullish? Therefore, should we assume that this is a tactical move and not a long term strategy?
Even arguments that the move could be to address Reserve Bank concerns in the run up to the new bank licence issues do not hold much water as many private banks are big players in retail booking.
Some brokers have indicated that retail broking has become a ‘high cost’ venture. What high cost?
Most big brokers with large nationwide networks operate through the franchise model, where most fixed overheads are borne by the franchisee. Staff costs also have not gone up significantly.
In fact, many top brokerages have cut down on staff strength in the post 2008 carnage period. Whatever addition is happening is happening on advisory, lending and other new businesses. Nobody’s even talking of bonuses, well into the Diwali week.
But, there is one area where cost is definitely going to go up. That is in the area of investor grievances. Late last month, the market regulator had put in place a new mechanism for settling disputes between brokers and investors. Such disputes largely relate to unauthorised trades happening in accounts of investors.
These are frustrating and never ending disputes where the broker and investor trade allegations. While investor says broker traded in his account without his authorisation and is asking him to bear the losses, broker argues that the investor first authorised the trade, but later retracted when these resulted in losses. Earlier, the liability of the broker arose only if he lost in the exchange arbitration.
The new mechanism requires the broker to pay up a part of the disputed amount before going into arbitration in disputes of Rs 10 lakh or less. At the higher end such as advisory, such execution related complaints are lesser. At the small retail level though this, brokers fear, will open a Pandora’s box.
The promise of a monetary compensation would encourage more disputes and litigation. Brokers were anyway considering moving towards the advisory model, the September thunderbolt seems to have made it a no-brainer. Like I said, stock brokers are smart people. They see what is coming.
Fayetteville City Council
When and where: 7 p.m. Monday at City Hall
What to expect: The council is scheduled to hold a public hearing and vote on a new set of rules for food trucks, trailers that sell meals in parking lots.
Why it matters: City officials say the mobile restaurant vendors, such as for Mexican cuisine or Carolina barbecue, are becoming more common as a convenient, less-expensive option to grab a bite to eat. The city wants to regulate how and where they operate and ensure they follow state and local health rules.
Other information: The council also will vote on requiring the demolition of an Owen Drive shopping center that used to be home to the Palomino nightclub, which the city forced to close under a nuisance abatement law.
- Andrew Barksdale
If you try out Ting Thai Caravan, you need to understand that you aren’t going to get the customary five-star, orchid-flower, gold Bhudda, Thai restaurant routine. You won’t be met by smiling front-of-house staff who resemble cabin crew from a Thai Airways advert. Nobody will be thrusting warm towels into your hands and your starters won’t come garnished with pandanus leaf twisted into temple elephant shapes. Instead, you walk into a nocturnal space with exposed ducting, rough, mainly communal tables, perilous stools, and an open kitchen of thrillingly primitive equipment. All the food – save soups which arrive in bowls – come in compostable boxes. No silver place settings here.
Wandering in off a wind- and rain-lashed street, it was a welcome port in a storm, with an indie vibe that rings true next to the Asian-branded corporate offering you would get in Wagamama. The menu warms the cockles of the heart – and the chefs are actually Thai, which helps – because although it offers old familiars, such as pad thai and green curry, it introduces less usual dishes, such as deep fried egg with crispy shallot and chilli and ingredients – including krachai root, morning glory (a leafy green) and palm sugar – that just aren’t going to turn up in your supermarket Thai ready meal.
Another very appealing thing about Ting Thai Caravan is that the prices are low, but not unfeasibly so, given that you might want to be sure you’re eating wholesome ingredients. It’s the sort of place where you can keep a tight grip on your spend.
There are ten small boxes in the £2.60-£5.20 bracket, some of which would make, for me at least, a satisfying lunch in their own right. Case in point was a reasonable portion of sparklingly fresh hake with green mango salad and a piquant, yet creamy cashew nut, fish sauce, and palm sugar sauce, for an ultra-reasonable £4.40. More substantial dishes come in two sizes, from £5-£9 tops. This isn’t a restaurant where the bill is going to jump up and bite you at the end.
Fish is a strong point at Ting Thai Caravan. The hake, too often tired and soft, was firmly fresh, a cod-like steak remained moist, swathed in a pleasantly medicinal paste of galangal, coriander root and coconut, then steamed in banana leaf, while sea bass fillets came bathed in roasted chilli jam and a dressing that combined zingy lime, fragrant lemongrass and pungent ginger. There was little intrinsic flavour to the “bubble prawns”, but their puffy, aerated grated coconut beer batter and hot-sweet mango salsa made up for that.
Our spicy beef salad with roasted rice was a fair old chew. You would never call it tender, but the dipping sauce it was doused in – lively and tastebud-whetting with fresh mint – compensated. A slow-cooked leg of Massaman duck retained its succulence under its sticky, well-rendered skin, and its curry paste, thickened with peanut, tasted alive with vibrantly fresh ingredients.
Drinks are great fun here. You sip them through a straw, in plastic bags tied with rubber bands, as you’d buy them in an Asian market. Mildly sweet, they are flavoured with fresh toasted coconut, lemongrass and ginger, or pandanus – the latter is an ideal way to get to know Asia’s answer to vanilla.
One of the things that will take me back here is that you can eat a healthy cheap lunch that isn’t padded out with starch, and that’s an all too rare proposition.
Free poutine at Skillet’s food truck on Sunday
Posted by Meghan Walker on October 25th, 2013
What goes better with a brisk walk through the Ballard Farmers Market than a cheesy, gravy-soaked tower of French fries? It’s true, folks: Skillet will be serving up some free poutine on Sunday at their food truck, which will be parked in front of Market Street Shoes at 2232 NW Market St. from 10 a.m. to 3 p.m.
“We’re spreading some skillet love to our Ballard neighbors this Sunday,” Skillet tells us. Keep an eye out of for the plaid-clad Skillet team as they make their way around Ballard: “Our street team will be roaming the streets handing out Skillet goodies – think bacon jam, swag and diner incentives.”
News from the Seattle Times
ATLANTA— The Taste of Atlanta kicks off this evening with the Taste Revival block party, but Eater Atlanta notes it’s not too late to score tickets to tomorrow and Sunday’s grand tasting. The event highlights more than 90 restaurants, including JCT. Kitchen, Gunshow, and Buttermilk Kitchen. [Eater Atlanta]
HOUSTON— The second-annual Houston Food Truck Festival is set for Saturday, November 9, with tastes by 20 of the city’s top food trucks. Dishes like Chilantro Houston’s legendary kimchi fries will be available alongside a day’s worth of entertainment, including karaoke, DJ’s, film screenings, and more. [EaterWire]
SOUTH AUSTRALIA— The city of Adelaide in South Australia will play host to the 2014 edition of Tasting Australia, taking place from April 27 to May 4, 2014. The event — curated by local chefs Maggie Beer and Simon Bryant and wine director Paul Henry — will focus on the theme of “Origins.” A preview promises more than 50 different culinary events over the course of eight days, including dinners, tours of farmer’s markets, wine-pairing classes, and a summit focused on “economic and ethical issues.” The full event line-up has not yet been revealed; more information here. [EaterWire]
Taste of Atlanta. [Photo: Facebook]
Originally published: October 26, 2013 7:03 AM
Updated: October 26, 2013 12:48 PM
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BRIDGEPORT – Officials are investigating a fire that destroyed a food truck last night in Bridgeport.
The fire started at the intersection of Barnum Avenue and Brooks Street at around 9:00 p.m. Firefighters say the truck had been vandalized on Thursday.
Authorities say the fire may have been intentionally set.
Read More: Connecticut Top Stories
“Thursday night, they broke into it,” said owner Lorenzo Ely. “Stole all my food, my generator, and they came back last night and finished it off.”
Ely says that the most upsetting part of this incident is that the vehicle was brand new and a major investment.
No one was hurt in the fire, but firefighters say five other vehicles were also damaged.
Local businesses have set up a fund to help get Ely back on his feet.
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A Manhattan food cart vendor plotted to torture a prominent member of the city’s Egyptian-American business community but was pinched after the man he hired to do the gruesome work ratted him out, police sources said Tuesday.
“You realize things you read in a book or see in a movie are also possible, that they can happen to you,” the intended victim, Sharif El Fouly, a 70-year-old handbag owner, told the Daily News.
“I’m counting my blessings, how lucky I am.”
The suspect, Wagih Gamaleldein, 48, was busted Monday on the street corner where he operates his cart, E. 59th St. and 5th Ave. Gamaleldein, who is also Egyptian, thought Fouly owed him money on a real estate deal that Gamaleldein had brought to his attention.
He hired agreed to pay a friend $100,000 to torture Fouly with boiling water, hydrochloric acid and a knife until he wired $200,000 to a bank account in Kuwait, authorities said in a criminal complaint against Gamaleldein that was unsealed at his arraignment Tuesday. If Fouly refused, the contract called for the hitman to kill the designer.
“You should hurt him so bad his mother will feel it,” Gamaleldein told the hitman, according to the complaint.
“You should start with boiling water; if that doesn’t work, you should use the hot knives; and if that doesn’t work, you should use acid water.”
Authorities say that Gamaleldein, who discussed the plan with the hitman during at least two meetings at Jasmine Lounge on Steinway Street in Astoria, offered to provide hydrochloric acid.
Gamaleldein showed the hitman the office of Fouly’s design business in Astoria, and also called him to an Astoria coffee shop where he had spotted Fouly so the hitman could “view his target,” according to the complaint.
About two weeks ago, Fouly said, a man he had never met showed up suddenly at his office. It was the hitman. He told Fouly all about the plot, and said he decided against it because he had learned Fouly was a good person.
Police were then called, and the would-be hitman agreed to cooperate with police, Fouly and police sources said.
Gamaleldein was charged with attempted kidnapping and conspiracy to commit kidnapping. It was not clear if he made bail after his arraignment Tuesday in Queens Criminal Court.
Sharif El Fouly via Facebook
Wagih Gamaleldein, a street cart vendor, allegedly plotted to harm designer Sharif El Fouly (pictured) over a botched real estate deal.
Fouly, who lives on the Upper East Side, owns Sharif Designs, and also built the Baccalaureate School for Global Education in Astoria.
He said he first met Gamaleldein more than two years ago when the latter showed up at Fouly’s business, Sharif Designs, looking for a job as a driver.
“But he didn’t have his license,” Fouly said. “I also felt he’s not of the right character.”
Still, Fouly expressed an interest when the suspect, who lives in Astoria, asked if he’d be interested in buying property on Steinway St. from a friend of his.
“He said he would get something from the friend and I asked if he was a broker,” Fouly said, recalling Gamaleldein’s response: “‘No, no, no — he’s a good friend of mine and that’s the deal we have.’”
The property, it turned out, had been taken over by the bank. Fouly purchased it from the bank and built a four-story apartment building on the site.
Soon after the sale was completed, Fouly said, the suspect paid him a visit and demanded money.
“I said, ‘Listen, don’t come here anymore,’” Fouly said. “Whatever the deal you had with the seller, that’s your problem.”
Fouly said he thought nothing of it until the hitman paid him a visit in a manner far different than that which Gamaleldein had alleged planned.
Fouly said the two weeks that followed were an extremely tense period for him, his wife and adult son, but that the NYPD protected him until an arrest was made.
“There is no winner here. It’s a bad situation. There’s nothing to celebrate,” Fouly said. “I wish I had done something to make him a better person. Rather than me being the reason he was thrown in jail.”
With Denis Slattery, Irving DeJohn and Erica Pearson
Maintaining that the night food street has become “worse than before”, the Punjab and Haryana High Court on Friday berated the Chandigarh Administration and Municipal Corporation for neglecting the street which was re-launched with much fanfare.
“If you cannot run it then close it,” a division bench comprising Justices Surya Kant and Ajay Tewari said orally. Coming down heavily at the lackadaisical attitude of the authorities, the bench remarked that “nobody wants to work in the administration”.
Pointing out the exorbitant rates at which meals are available at the night food street, Sector 14, the bench observed that as against the undertaking given by the administration that all four kiosks would serve different foods, two kiosks were serving the same stuff. The bench also remarked that the food was not available at reasonable rates.
When told that the Chandigarh Administration was going to commence its “night food fare”, the bench took a dig, saying that it was rather going to be a “nightmare”. The development took place when senior lawyer Atul Lakhanpal, amicus curiae in the case, produced photographs of the night food street demonstrating filth and state of utter neglect.
One of the pictures showed a worker at the night food street seeking shelter at night in the women’s washroom. Terming the conditions “shocking”, the High Court has asked the Municipal Commissioner to respond to the report and assertions made by the amicus curiae in his report.
The night food street was re-launched recently after the High Court had hauled up the administration earlier this year taking note of its deplorable condition. The Municipal Corporation had undertaken to revamp the food street. But the “new” conditions, the High Court remarked on Friday, are even “worse than before”.
The case will now come up for a resumed hearing on November 29.
Proposed underbridge at Manimajra hits another roadblock: 8 pipelinesHC slams UT Police for ‘shoddy probe’‘I’m the youngest new lawyer here… I’m 63 but will work like any other young lawyer’Father killed 4 months ago, son waits for police job as UT yet to send file to MHA
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