Browsing articles tagged with " food carts"
Sep 16, 2014
Tim Lester

KFC-Owner Yum Brands (YUM) Tries Saigon Street Food



AP kfc kab 140915 16x9 608 KFC Owner Yum Brands (YUM) Tries Saigon Street Food

  (Photo Credit: Zhou Junxiang/AP Photo) 

Morning Money Memo:

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 Twitter: daviesnow

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Sep 15, 2014
Kim Rivers

A New Food Truck Comes to BU

When BU Today’s editors asked us to do a story on Fàn Boy, the new Dining Services Asian-fusion food truck, video producer Alan Wong and I didn’t want to do the standard “new restaurant comes to Comm Ave” story, so we hit on a plan for shooting a video of me getting trained to cook on the truck, a big undertaking for someone who has never worked in a commercial kitchen. The driving force behind the decision, and a common theme in my life, was the free food.

Fàn Boy launched this summer after Dining Services heard from “hangry” (mix of hungry and angry) customers in places like East and South Campus complaining they didn’t have the same number of food options available in other parts of campus, says Dining Services social media coordinator Robert Flynn (SHA’96). Dining Services decided a food truck would solve the problem without the costs and headaches of a traditional brick-and-mortar restaurant. The truck, hard to miss with its red and yellow stripes and a giant ninja painted on the side, serves Asian-fusion dishes such as stir fry and lettuce wraps. You’ll find it parked weekdays on Cummington Mall (11 a.m. to 2 p.m.), Agganis Way (3 to 6 p.m.), and South Campus (7 to 10 p.m.).

For anyone who’s never stepped inside a food truck, imagine a small, warm, obsessively organized kitchen-on-wheels. Those of you in Allston whose kitchen table doubles as a guest bed can appreciate the setup: a kitchen where it’s possible to reach the fridge, the stove, and the sink simply by pivoting left or right. The difference between this kitchen and those in Allston: everything here is state-of-the art and stainless, not 1970s “retro chic.” The truck’s small size and limited storage mean that all ingredients must be diced, prepped, and marinated beforehand in the Dining Services George Sherman Union kitchen and then cooked on the truck.

The Fàn Boy truck can be found on Cummington Mall, Agganis Way, and South Campus. Photo by Jackie Ricciardi

I was nervous as I tentatively knocked on Fàn Boy’s metal door a little before 11 a.m. on a recent Tuesday. The truck was parked on Cummington Mall, so most customers would be coming from the College of Communication and the College of Engineering. Three people were already hard at work inside the truck preparing for the lunch rush.

My teacher, Fàn Boy chef and sometime truck driver Ian Gray, had me start by pulling on a Fàn Boy T-shirt and tying a black kerchief around my head so I would look the part. I climbed aboard, and Alan got into position, standing on the back of the truck’s stairs. The plan was for him to film Ian teaching me how to make Fàn Boy Fries ($3.75 for a small, $5.75 for a large), a heart-stopping dish of waffle fries, beef, and various toppings. Per Ian’s instructions, I washed my hands in the wash sink (there’s another sink for food prep), before donning latex gloves and lifting a large bag of fries out of the freezer.

Ian told me to grab several fistfuls of the waffle fries and carefully drop them into the sizzling fryer for a minute or two. When they started to rise to the top, I was told to remove the basket from the fryer, shake it to get rid of excess oil, and drop the fries in a paper bowl. Next I pivoted behind me for a spoonful of marinated beef and dropped it on top of the fries. Ian told me I was being stingy, so I scooped on some more. Then I took squirt tubes of garlic kewpie mayo (a tangy Japanese mayonnaise) and spicy Seoul sauce and made squiggly lines on top of the beef. I finished off the dish by tossing a handful of green onions on top and liberally sprinkling ninja dust (a fancy name for a spice mix) on top.

I wanted to take a photo of my finished dish for the BU Today Instagram account, but Ian and Alan strongly suggested that I hand the fries over to the scowling customer outside instead.

For the remainder of the lunch shift I learned how to craft stir-fry bowls filled with tempura or grilled chicken (both $6.75), beef ($7), and curried vegetables ($6.50) and finish them off with a whole gamut of garnishes that customers can select from, including fried rice, pineapple cucumber relish, or pickled cucumbers. I watched as Ian handed out other orders, like Sumo Vegetable Egg Rolls ($4) and the K-Pop Taco ($2.50), which is filled with grilled chicken, kimchee, sauces, and toasted sesame seeds.

The Fàn Boy Fries, a combination of waffle fries, beef, and various toppings. Photo by Cydney Scott

The work got a little easier as the afternoon wore on, but I couldn’t match Ian’s speed and grace as he expertly assembled dishes and handed them to diners. From the throngs of people lined up outside, it was evident that Fàn Boy would be feeding a lot of hungry customers this day. I had served about two dozen of them by the time Alan said I could call it quits—he had enough material of me making a fool out of myself.

We bid Ian good-bye and took our parting gift—lunch! We sat on the COM lawn and unsheathed our chopsticks from their red paper. The stir-fry had chunks of chicken and vegetables tossed with white rice, and our Fàn Boy Fries glistened in the sun. We devoured both.

I asked Alan how I did hosting the video. “Not bad…” he replied dryly. Anyone who knows Alan knows that “not bad” is his way of saying I hadn’t embarrassed myself as badly as he thought I might. Over the course of the day, I learned something about the speed and coordination needed to cook on a food truck, as well as how to host a video. I learned something else as well: I’m stingy when it comes to dishing out marinated beef.

Fàn Boy is parked weekdays from 11 a.m. to 2 p.m. on Cummington Mall, from 3 to 6 p.m. on Agganis Way, and from 7 to 10 p.m. on South Campus. It accepts Dining and Convenience Points, credit cards, and cash.

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Sep 15, 2014
Kim Rivers

New Late-Night Crepe Food Truck To Open in Collegetown


Cornellians looking for more late-night dining options will soon be able to satisfy their cravings when the Collegetown Crepes food truck opens next month.

The food truck will begin serving crepes to late-night Collegetown consumers when it opens on Oct. 1 on the corner of Eddy Street and Williams Street, according to according to Forrest Crawford ’15, who is opening the food truck with business partner Max Richman ’11. The truck will be open from 10 p.m. to 2 a.m. nightly.

Crawford said he was eager to add “excitement” to Collegetown with the new truck and hoped to help improve city life.

“Having seen Collegetown steadily decline over the last few years, we were eager for any opportunity to help reverse the trend,” Crawford said.

The owners of Collegetown Crepes said they want to bring more multicultural options into the casual dining world at Cornell, adding French delicacies to a world of 1 a.m. pizza and wings.

“Although it’s only a small measure, we hope Collegetown Crepes is one step toward bringing some excitement back to Collegetown,” Crawford said.

Crawford added he and Richman saw an opportunity to start a business in Collegetown after the City of Ithaca passed an ordinance in January allowing food trucks more freedom.

There are currently several food trucks in operation on the Cornell campus and beyond. Among them are three on-campus — the Hot Truck on West Campus, Louie’s Lunch across from Risley Hall on North Campus and new arrival Franny’s near Milstein Hall.

Overall, students said they were excited for the new addition to late-night Collegetown dining.

Logan Rosen ’16 said he thinks there is a place for Collegetown Crepes in Ithaca’s late-night dining scene.

“I personally really enjoy crepes, and I see this as being a popular late-night option for hungry Collegetown dwellers,” Rosen said. “I do think we need more late-night food, and you can never have too many food trucks.”

Joseph Fridman ’17 said the food truck reflected a “smart” business strategy, despite the fact that he said he thinks it will likely be more expensive than many college students can afford.

“I think it is smart to be getting into an underserved, low-option late-night market, especially in an area that so many people are walking home through,” Fridman said.


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Sep 15, 2014
Kim Rivers

Colfax Avenue food truck explosion leaves one with facial burns

A Denver Biscuit Company Biscuit Bus is seen at an event in Civic Center Park. (Credit: Company Twitter page)

A Denver Biscuit Company “Biscuit Bus” is seen at an event in Civic Center Park. (Credit: Company Twitter page)

DENVER — An explosion on a popular food truck Friday night left one restaurant employee with facial burns, the Denver Fire Department said.

A pair of Denver Biscuit Company food trucks were parked behind the company’s brick-and-mortar location near Colfax Avenue and Adams Street, firefighters said. Workers were switching out a propane tank shortly after 8 p.m. when one of the tanks began leaking, and somehow ignited.

There was a small explosion that sparked a fire on one of the Biscuit Buses, firefighters said. The blaze was quickly contained, but one employee suffered burns to the forehead. The person was conscious and alert while being taken to the hospital, firefighters said.

The victim’s condition was unknown Saturday.


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Sep 15, 2014
Kim Rivers

New Haven food truck project still in need of $1500

NEW HAVEN Feeding the hungry has become a family tradition for the Rev. John Adkins and his wife.

“My mother used to call people in from off the street and have them eat dinner with us and give them clothes and shoes,” Adkins said. “People used to start crying.”

Now, Adkins and his wife, Pastor Brenda Adkins, are bringing their hunger relief project to fruition.

The pair will bring a Feed The Children food truck to New Haven on Nov. 20 as part of their “Day of Joy.” The truck will serve meals to about 400 families across from the site of the closed Dixwell Community “Q” House on Dixwell Avenue in New Haven’s New­hallville neighborhood.

Brenda Adkins said she initially wanted to pursue the New Haven food truck in 2008, but then the couple moved to Danbury.

“While I was away, the Lord spoke to me and told me to go back and finish this assignment,” she said. “Bringing the truck here will help a lot of people.”

The food truck costs $8,200, as it is driven from Oklahoma loaded with food, and Brenda Adkins said they are still short $1,500. However, she is confident that they will reach their goal by the Oct. 1 fundraising deadline.

When the community heard about the Adkins’ goal, John Adkins said many reached out to help them. The New Haven Fire Department is rounding up turkeys to give to needy families — Adkins expects 3,500 — and the New Haven Police Department is collecting donations for shoes and scarves and gloves.

“There are no big ‘You’s’ and little ‘I’s,’ everyone will be working together as one big unit,” he said.

Jackie James, the city deputy director of economic development and director of small businesses, said Brenda Adkins reached out to Mayor Toni Harp’s office and asked for assistance. So far, James said she was able to raise $5,000 toward the event.

“It’s important in the sense that we are able to feed families and put some coats on their backs,” she said.

The fundraiser has also been a company-wide effort for Lester Inc., where Brenda Adkins works, said Vice President of Operations Dee Galligan.

“[Brenda] is an organizer, a planner, and a motivator,” Galligan said. “She is just a gift from God as far as putting herself behind every project that she tackles.”

Many employees sponsored a family that would benefit from the food truck by donating $1 a week for 23 weeks, Galligan said. The employees hope to meet their families at the Day of Joy.

John Adkins said he hopes to continue the event next year, hopefully with two food trucks. But for now, he said he is looking forward to being able to give families “a hat or a hug.”

“There’s going to be a lot of tears, and a lot of hugs given out,” John Adkins said. “It’s going to be a happy day, that’s why we named it the Day of Joy.”

Those who are interested in donating to the cause can contact James at 203-946-8387.

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Sep 15, 2014
Kim Rivers

Food Truck Friday

Killeen offers variety of lunch options at Green Avenue pavilion

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Food Truck Friday

Food Truck Friday

People waiting in line at one of the more popular food trucks in town, La Ta Korea, during Food Truck Fridays in downtown Killeen.

Food Truck Friday

Food Truck Friday

Chris Norman devours his Mac Cheese egg rolls from La Ta Korea during Food Truck Friday on Sept. 5 in downtown Killeen.

Food Truck Friday

Food Truck Friday

Leatrice Taylor takes a big bite of a Bulgogi Grilled Cheese sandwich from La Ta Korea on Sept. 5 during Food Truck Fridays in downtown Killeen.

Food Truck Friday

Food Truck Friday

Michael Carubelli digs into an “amazing” Bulgogi Taco and Spicy Chicken Taco from La Ta Korea during Food Truck Fridays in downtown Killeen.

Food Truck Friday

Food Truck Friday

From left, I Just Felt Like Cooking owners and cooks Adam and Judith Raison talk with to Killeen ISD employee Elvis Chevalier during Food Truck Fridays in downtown Killeen.

Food Truck Friday

Food Truck Friday

Akira McNeil, owner and cook of La Ta Korea, stays busy with the crowd of hungry folks that came out to eat during Food Truck Fridays in downtown Killeen.

Food Truck Friday

Food Truck Friday

Customers wait in line at Wings Things during Food Truck Fridays in downtown Killeen.

Food Truck Friday

Food Truck Friday

Denoa Griffin shares a Mongolian Plate from I Just Felt Like Cooking with his wife, Teresa Griffin, during Food Truck Fridays in downtown Killeen.

Food Truck Friday

Food Truck Friday

People wait in line at one of the more popular food trucks in town, La Ta Korea, during Food Truck Fridays in downtown Killeen.

If You Go

Food Truck Fridays is from 11 a.m. to 2 p.m. at 717 N. Second St., Killeen.


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717 N 2nd St Killeen TX

Posted: Sunday, September 14, 2014 4:30 am

Food Truck Friday

Natalie Stewart | Herald staff writer

Killeen Daily Herald


If you’re having trouble deciding where to go for lunch on Fridays, the city of Killeen has the answer.

The city kicked off Food Truck Friday on Aug. 29, and the event has grown with each passing week. If you walk through downtown Killeen between 11 a.m. and 2 p.m. Fridays, the Green Avenue pavilion is buzzing with locals as the smells from an eclectic selection of food trucks fill the air and music plays in the background.

“Food trucks are very popular all across the United States, and we noticed that we have several throughout the city,” said Leslie Hinkle, community development director. “We thought we had the perfect location in downtown to create a venue for all of those to be in one location.”

Hinkle said after a little brainstorming, city staff said “Let’s give this a shot and see how it goes.”

Hinkle said the kickoff event was more successful than anticipated, with all of the food trucks selling out.

Nine food trucks currently participate, with more expected to join in the coming weeks, Hinkle said. The food trucks offer a variety of options, including Texas barbecue, Asian cuisine, hamburgers and hot dogs and

funnel cakes and snow cones.

“It’s very diverse as far as cuisine goes, just like our community,” she said. “We hope to grow it every Friday because it seems to be a good fit for downtown.”

The city also has tables and chairs set up under the Green Avenue pavilion for people to eat, with music playing and fans going.

“It’s a good time for all,” she said.

Contact Natalie Stewart at or 254-501-7555

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Sunday, September 14, 2014 4:30 am.

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Sep 15, 2014
Kim Rivers

Central Virginia Food Truck Rodeo Brings Extra Boost for Local Businesses


The first ever Central Virginia Food Truck Rodeo on Sunday featured 30 Richmond-area food trucks offering a variety of dishes. Organizers say about 12,000 people came out throughout the day to the event at Chesterfield Towne Commons.

“Virginia has never seen so many trucks come together in one location for an event that has this eclectic of a venue,” said Patrick Harris, owner of Boka Truck and an event organizer.

That meant long lines, but it also meant big money.

“People start dropping 20/30 bucks a person as they come through here, that’s some great economic impact,” said Laurin Willis, event organizer.

That’s all money coming back to local businesses.

“It’s all local food trucks, it’s all local craft beer. Everyone we have here today is from Richmond or state of Virginia,” said Willis.

“It’s been a nice stimulus for chesterfield and this direct community and as a whole I think there’s going to be a lot of additional revenue brought in just today,” said Harris.

It also creates exposure and brand awareness–something food truck owners hope will make hungry residents come back for more and even bring them inside the restaurants.

“You don’t realize how many food trucks there are in Richmond, you tend to hear about a couple basic ones, so I didn’t realize we had this many. And the same with the beer, it just gives you a nice buffet of what Richmond has,” said Kristel French.

“It’s a chance for me to get around and visit and try some local cuisine,” said Michelle Patterson, a Richmond resident.

After Sunday’s huge success, organizers hope to expand the event to feature food trucks from all over the state.

“We want to see an institution for food truck festivals here, something that brings community together and creates opportunity for Richmonders to really enjoy the good culture that’s really developed here over the last few years,” said Harris.

Harris says eventually they hope to have a big festival in the Spring, Summer and Fall.

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Sep 15, 2014
Kim Rivers

Trucks by the Tracks at Railroad Park draws crowd for food truck fare, music … – The Birmingham News

BIRMINGHAM, Alabama – Hundreds flocked to Birmingham’s Railroad Park Sunday afternoon to try dishes from Birmingham’s mobile food vendors at the third annual Trucks by the Tracks food truck and music festival.

On the 17th Street plaza in the middle of the park, customers waited to buy a popsicle from Steel City Pops, rifled through the clothing from the Birmingham Fashion Truck. Diners sat at the park’s tables with their selections as the first band of the day, Barefoot Moses, finished its set.

Along the First Avenue South side of the park, the music was drowned out by the hum of generators. Lines were formed for Shindigs Catering truck’s fish and grits, Slice’s “Perfect Pepperoni” pizza, Off the Hook’s “Rocket Shrimp” and a dozen other vendors, including NOLA Ice, 80Pops, Redeaux’s To Go , Dixie Fish Co., Dreamcakes Bakery, Icebox Coffee, Taste by A’rice, Jim ‘N Nick’s Bar-B-Q, and Papa John’s Pizza.

Michael Kiser, of Helena, came to the free festival with his wife and two children. He was seated under an umbrella, trying pizza from Slice for the first time.

“The music and the food – it’s a great place for the family. The kids like seeing the buildings and showing them what Birmingham is,” Kiser said, indicating Birmingham’s skyline.

Asked how long the wait in line was at Slice, he said less than 10 minutes. His wife and son were also able to get food quickly. “They went to Dixie Fish and they walked right up,” Kiser said. “It’s been great so far.”

Steve Young, his wife Katherine, and their daughter Jenny secured a table in front of the band along the 17th Street plaza, and enjoyed food from Off the Hook’s truck. “It’s a good way to spend a Sunday,” Steve Young said.

Asked if they came for the music or the food, Katherine Young said they came “to enjoy the beautiful weather.”

“The food and the music are just a bonus,” Katherine Young said.

Barefoot Moses kicked off the music at 11:30. The Glass Jars, Amacio Favor, and The All-Star Stranglers were set to follow through the afternoon, until the festival ends at 5 p.m.

Trucks by the Tracks is a fundraiser for the Railroad Park Foundation and raised $11,000 last year.

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Sep 15, 2014
Tim Lester

Ex-pie firm boss launches Indian street food brand

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…

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Sep 15, 2014
Kim Rivers

Did you see yourself on ‘The Great Food Truck Race’?

The Food Network showcased the beauty of toasted ravioli, and St. Louisans played food critic, in an episode of “The Great Food Truck Race” shot here in May.

Did you line up at one of the four trucks? If so, you might have seen yourself in the episode, in which some people were enthusiastic and others complained about high prices and not-so-great food from some of the trucks.

But first things first. Heading into St. Louis from Oklahoma City, the Beach Cruisers got excited at the scenery. “Oh my God, it’s the Arches,” one of the women squealed. At least she didn’t say “golden arches.”

The trucks met host Tyler Florence in front of the fountains in Kiener Plaza, with the gorgeous Old Courthouse and Gateway Arch in the background. This is such a great glamour shot, almost everything filmed in St. Louis uses it at some point, even if “House Hunters” are shopping in Chesterfield.

Florence sent the trucks off to Mama Toscano’s on the Hill. “They make the freshest, most delicious toasted ravioli in St. Louis,” he said, explaining the staple as “a crunchy, meat-filled pasta, dusted with Parmesan cheese and often dunked in marinara sauce.”

The teams had to cook Toscano’s t-rav and sell it from the trucks, earning money to buy the week’s groceries. They also got to taste, declaring toasted ravioli delicious, and it did look like the best t-rav in history. 

Only the Middle Feast was skeptical, asking, “Can I give it a Middle Eastern twist? Or — don’t mess with my ravioli?” Papa Toscano looked horrified, and they didn’t mess with it. (Patty and Nick Toscano got some nice screen time, as did their ravioli.)

St. Louisans lined up for the t-rav and stuck around when the teams ran off to buy what they needed to cook their own menus.

Beach Cruiser ran into problems navigating I-64/40 (who could guess?) and were briefly lost. But all four finally got set up, and people were so enthusiastic that the food truckers seemed to think they’d found a bunch of suckers here, with the Lone Star truck selling quesadillas for $15 and a food plate for a stunning $25.

Florence mingled with would-be diners at one point and even cooked for Lone Star for half an hour. But he complained that everyone’s food was mediocre, probably in part because of the limitations of the groceries where they chose (or had been assigned) to shop. Not being able to find exotic ingredients at Sam’s Club shouldn’t be a surprise, but it was kind of a shock when Let There Be Bacon was told the store sold no grits.

On Day 2, a do-your-best challenge gathered the teams at the Missouri Botanical Garden, which looked as pretty as always. The elimination took place across the Mississippi, with the river behind them and the Arch and Old Courthouse in the distance.

From St. Louis, the three remaining teams headed to Mobile, Ala. It’s pretty there too, I guess.

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