Some food cart owners are upset with the City of Vancouver, saying they are being ripped off for food cart permits when new entrants are paying just a fraction of their rent.
Many operators have been forced to close up shop on their food carts after paying up to $10,000 annually. The operators have been subletting prime spots all over the city, long before the city’s food cart program with its lower rents came into effect.
A city food cart permit today costs just $1,000 a year under the city’s new program.
Disgruntled food truck owners have been petitioning the city for changes to the system for months, and now it appears the city is finally listening.
Deputy City Manager Sadhu Johnston tells Global News that the city is planning a new bylaw to address the subletting of vendor leases.
“In November, staff plan to bring forward a new bylaw to City Council to address the issue of subletting vendor leases. City staff will be recommending to City Council that no subleasing be allowed for food cart permits and that a transition plan be developed for the vendors that are currently working on subleased locations. The City is working to find a balanced approach which ends the practice of subleasing but minimizes the impact on existing vendors whose businesses rely on subleased sites. The transition strategy will be developed with input from vendors over the coming weeks.”
Global News has also learned that the city has called a meeting for all Vancouver street vendors Thursday, October 10th at 4:00 PM at the Creekside Community Centre.
The goal of the meeting is: ” To maintain the goals and future development of the program, the City is working to create an equitable business environment and responsive program for all operating vendors.”
By Bill Johnson
The first Food Truck Tuesday is in the books.
The sweet aroma of great food, enticing sound of good music and the laughter of children greeted visitors who strolled casually along the staging area near Pinckneyville Park’s softball fields Tuesday.
The community-building event is hosted by the Norcross Youth Baseball and Softball Association and will take place each Tuesday in October from 5-9 p.m. The City of Peachtree Corners is also a sponsor.
Veteran singer/songwriter Jon Oswald provided the music and vendors from On Tapa The World, Pressed for Time Paninis, Champion Cheesesteaks and Chay’s New Orleans Mobile Candy served a variety of good foods.
Youngsters enjoyed a variety of entertainment including the Tiger Belly Bounce House, Bungee Trampoline and The Log Slammer.
The next Food Truck Tuesday is scheduled for Tuesday Oct. 8 from 5-9 p.m.
For more information, visit www.norcrossbaseballsoftball.com/
Three days ago, the Dallas Morning News’ Leslie Brenner put up a blog post that dissed the new Truck Yard in many ways. She’s taken a beating in the comments, so I thought I would provide a little clarity and review where she got it right, where she might have been a little less than correct, and what she completely missed.
Now let me start off by saying the food truck market vertical is a space that I know pretty well. I’ve written well over 150 blog posts about food trucks and trailers in Dallas and Ft. Worth. I strive to strike a balance and not post too much about food trucks. The DMN, on the other hand, has under 10 posts with any sort of food truck tag.
Let’s jump and dissect.
Ms. Brenner went to Truck Yard last Thursday. “We drove there, we parked, we ventured in,” she says. We have a clue here. As you can see in the photos in our own Margaux Anbouba’s post, the Truck Yard is very crowded. If Ms. Brenner simply parked and went in, it had to be an off-hour. Perhaps a late, late lunch. What she missed are the huge crowds. If anything, the Truck Yard could falter under its success. I don’t think so, but there are lots of people who don’t like endless hunting for a parking space or a table.
Ms. Brenner starts off with the expectation of lots of food trucks in this food truck park. She writes: “Truck Yard only had two food trucks. No, not 22 — two! This is what everyone so excited about?” I suspect that Brenner was thinking of owner Jason Boso’s original concept of a multi-food truck park in the old Arcadia space.
There were two food trucks when she arrived: Ssahm Korean BBQ and what she calls a “taco truck sponsored by a Mexican ingredient company.” Umm, that second food truck was So-Cal Tacos, a much beloved truck in the Mid-Cities that is opening up their brick ‘n’ mortar location soon. (So-Cal is currently working with Food Network’s Aaron Sanchez to benefit his Hispanic Scholarship Fund charity. 100% of the funds went to the organization.)
Ms. Brenner had already tried Ssahm about 2.5 years ago with less-than-positive results. Here, I’ll agree with the DMN writer but for different reasons. Ssahm can be maddingly inconsistent. One time it’ll be great, and the next time it might be too spicy. My brilliant progeny once said about a Ssahm taco: “Nice crunch, too spicy, and not enough chicken.”
She says she’d “been hoping to find something fresh and different I hadn’t tried.” She adds, “Shouldn’t be much of a challenge in a food truck park, right?” But she is referring to fresh and different food trucks, and that’s where Ms. Brenner really misses the boat. Look around. Look at the funkiness, the tree house bar, and Lower Greenville. There are young people and old people. It has a beer garden. It’s fun. THAT is what Truck Yard is. It’s a destination spot to hang out with friends, have a drink, and soak up the atmosphere with food from whatever food truck happens to be there. What it is NOT is a food truck park.
She then rants about not seeing the “Carnival Barker’s, the ice cream truck.” I just don’t know what to say about this rant. Carnival Barker is not even a food truck. It’s a window in the front of the building! At the entrance! There is a big ice cream cone on top of it, too, that you can’t miss.
Ms. Brenner then unloads on the schedule after talking to the Truck Yard’s publicist. The listed food trucks and the ones actually there did not match up. Indeed, Ms. Brenner gets it right on this one. Keeping a good and accurate truck schedule is a difficult problem and Truck Yard is going to have to work harder at being accurate with their schedule. In this case, both Bobaddiction and Easy Slider had previously notified Truck Yard well in advance of a conflict, and Truck Yard got replacements, but just did not update the web site’s schedule. We should recognize; however, that Truck Yard has been open at just about 2 weeks. With those crowds, it is going to take some time to work out the kinks.
Finally, Ms. Brenner asks, “I’m wondering whether there even are three interesting food trucks in Dallas. “Okay, let me make this easy on you, and in no particular order: Easy Slider, Taco Party, Good Karma Kitchen, Nammi, Pompeii, Trailercakes, Enticed Shaved Ice, Guava Tree and/or Ruthie’s Grilled Cheese. And it is a shame that you missed out on Yellow Belly, City Street Grille, Munch Box, or Little Vessel Grill, who have all closed for various reasons.
Yes, Ms. Brenner, we have more than three interesting food trucks in Dallas.
One to watch: Wood Street Food Hall is taking on the supermarkets – and making quality and provenance the key word on food shoppers’ lips
3:38pm Thursday 3rd October 2013 in News
Tony Flynn gets to work on a joint of beef at Wood Street Food Hall. All meat on sale can be traced to local farms Picture by James Douglas
George Bernard Shaw once said: “There is no sincerer love than the love of food,” and by this notion cupid’s arrow has shot through the heart of Old Town.
Wood Street Food Hall is the latest addition to the burgeoning revival of Old Town as the place to go for quality food and fun in Swindon. A collaborative effort between two ex-chefs, Simon Rhodes and Marcus Cole, the focus is on fresh, traceable and sustainable foods.
Both disillusioned and disappointed by the selection of goods on offer in supermarkets, as well as their dominance in our lives, they saw the opportunity to set up the Food Hall. Choosing Old Town was an easy choice, not only did they see that the locals were crying out for quality meat, fish and groceries but the combination of the tradition market street atmosphere of Wood Street and the community spirit made them confident in their choice.
“The supermarkets have driven out the traditional shops, but we’re fighting back,” said Simon. “It’s a process of helping people understand the difference that good quality meat and fish can make to a dish – it’s a slow process but one that people are definitely open to and ready to make.”
Simon, who was previously a chef at the Pear Tree at Purton as well as The Connaught in London, runs the fish counter, which is stocked daily with fish delivered from Newlyn. The fish are caught on day boats, making it as fresh from the sea as possible and usually delivered the morning after being caught. It means the fish is certified as responsibly sourced as well as being sustainable and supporting UK fishing.
“Supermarkets use trawlers to catch their fish and then freeze at sea in order to last the week or so before coming back to land. This reduces the quality significantly,” Simon added.
The meat is from local farms and butchered in the shop, the selection on offer rivals any supermarket but with a Swindon history. The butchery side is run by TH Burroughs, which first opened in the town in 1944 in Rodbourne, and Marcus Cole.
Marcus said: “We would encourage people to take a look at how they eat meat and instead of having five meals a week with poor meat, choose a better quality but only have it, say, three times a week.
“Our aim is to give people what they want – in the choice of cut as well as quantity, if you only need a couple of rashers of bacon, that’s what you can get here. We’re trying to take people back to the traditional way of shopping.
“We’re also conscious on price and know our customers are too. But often the cheaper cuts are the tastiest and as Simon and I are both chefs, we can help you with ideas and ways to cook it to bring out the full flavour.”
Plans are also in place to expand the current offering of goods and even sell sushi.
Does Wood Street Food Hall plan to dominate the world? “We’re not like Tesco,” added Simon, “expansion is definitely a consideration but our focus is on getting people on board with demanding quality, sustainable produce that is traceable back to field and boat.”
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Multimedia reporter- Houston Business Journal
Following the success of a food truck fest at Stereo Live in May, event producer NightCulture Inc. announced Wednesday that the facility will host another next month.
The Nov. 9 event at 6400 Richmond Ave. will bring together 20 of Houston’s most popular food trucks, including favorites like Chi’lantro BBQ (featured on The Food Network and The Cooking Channel), LadyBird Food Truck (winner of CultureMap’s best grilled cheese sandwich) and The Waffle Bus (also featured on The Food Network and one of the official 2013 SXSW food trucks).
All food trucks will feature at least one $3 signature item in addition to their regular menus.
Tickets are $12. There will be no charge for children 12 and under.
Meanwhile, another food truck event — Haute Wheels Food Truck Festival, featuring 35 food trucks — will be held Oct. 11–13 at Houston Community College’s Southwest campus on the 610 loop near the Southwest Freeway.
Haute Wheels’ $16-per-day ticket doesn’t cover food but does include $5 of beverage coupons and a $1 donation to the Houston Community College Foundation. An adults-only kickoff party — “Truck or Treat” — will be held Oct. 11 with a costume contest and a screening of “The Rocky Horror Picture Show.” Tickets are $20, or $30 for a VIP option.
The Urban Night Feast Festival’s back in Newcastle for its second year, bringing street food to the North East for three nights.
The 2013 line up builds on last year’s event and will see a collective of the most exciting vendors in the UK packing out The Boiler Shop, a warehouse space in the centre of the Stephenson area of Newcastle.
Vendors include the mighty Big Apple Hot Dogs, Indian street food experts Horn Ok Please, wood-fired pizza specialists Fundi, burrito vendors Luardos, returning hero The Rib Man, fried chicken newcomers Mother Clucker, Scottish toastie stars Deeney’s and Mark Hix’s legendary street food cart, FishDog.
An Urban Night Feast exclusive, Purl will run a series of ticketed cocktail master classes throughout the festival.
Festival founder Maunika Gowardhan has told Capital:
“There’s a thriving foodie scene in the North East and we can’t wait to tap into that with what promises to be a really exciting event.”
The festival runs from 6pm til midnight tonight, from the 3rd til the 5th of October
Perfect koshari, tabbule salad and ‘handkerchief bread’ pudding.
This is my home version, a cross between Lebanese mujaddarah and Egyptian koshari
For the tomato sauce
extra virgin olive oil 4 tbsp
small onion 1 , very finely chopped
garlic cloves 4, crushed
chopped canned tomatoes with their juice 2 x 400 g cans
chilli flakes ½ tsp to taste
For the koshari
extra virgin olive oil 6 tbsp
medium onions 2, thinly sliced
vermicelli 50g, broken into 2.5cm pieces
brown lentils 250g
basmati rice 275g
sea salt to taste
Put the oil and chopped onion in a saucepan and fry over a medium heat until golden. Stir in the garlic and fry for a couple more minutes then add the tomatoes and chilli. Increase the heat to medium-high and let it bubble for 20 minutes or until thickened. Use a potato masher to crush the sauce and make it smooth. Keep warm.
While the sauce is cooking, start preparing the koshari. Put the oil in a frying pan and place over a medium heat. Add the onions and fry, stirring occasionally until golden brown. Remove with a slotted spoon and spread onto paper towels to drain off the excess oil. Add the vermicelli to the oil and sauté until browned. Set aside.
Put the lentils in a saucepan with 1¼ litres of water. Bring to the boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the lentils you are using. They should be quite tender but not mushy by the time you add the rice.
Rinse the rice under cold water and add to the lentils. Simmer for another 10 minutes and stir in the vermicelli and the oil in the pan; add salt to taste. Wrap the lid of the pan with a kitchen towel, place the lid back over the pan and remove from the heat. Let it sit for 10 minutes or until the vermicelli is tender and the liquid fully absorbed. Stir in half the fried onion and reserve the other half for garnish. Use a fork to stir the rice so that you fluff it up at the same time.
Transfer the koshari to a serving dish, ladle the sauce all over and scatter the remaining caramelised onion over the sauce. Serve hot.
Fake Dolma (Dolma Kadhaba)
Kadhaba means liar in Arabic and it is a humorous way to indicate there is no meat in the stuffing.
olive oil 100ml
onions 250g, very finely chopped
chopped plum tomatoes 2 x 400g cans
Egyptian or Calasparra rice 250g, rinsed and drained
parsley 100g, most of the stalks removed, finely chopped
mint leaves 50g, finely chopped
dill 30g, chopped medium fine
freshly ground pepper ½ tsp
allspice 1 tsp
cayenne pepper ½ tsp
juice of 3 limes juice
preserved vine leaves 1 x 450g pack
medium-large potato 1, thinly sliced
medium ripe tomatoes 2, thinly sliced
Put the oil in a saucepan and add the chopped onion. Place over a medium-high heat. Let the onion sizzle then reduce the heat to medium and sauté the onion until golden.
Add the tomatoes and salt to taste – if you are using preserved leaves go easy on the salt. Cook the tomatoes until the sauce is thick and there is no excess juice. Let cool slightly.
Put the rinsed and drained rice in a bowl. Add the herbs and tomato sauce. Add the spices and lime juice and salt to taste and mix well. Taste and adjust the seasoning if necessary.
Separate the vine leaves and stack neatly, cutting and discarding the stem and sorting them by size if you have the patience. Put the larger leaves in a colander and run cold water over them to get rid of some of the briny taste.
Use the torn leaves to line the bottom of the pan in which you will be cooking the stuffed vine leaves. Spread the potato slices over the torn leaves and cover with the tomato slices.
Take one vine leaf and lay it flat on your work surface, shiny side down with the stem end nearest to you. Place from 1-1½ teaspoons of stuffing (depending on the size of the leaf) in a thin raised line across the top of the leaf, about 1.5cm away from the tip of the stem and again the same distance short of either side – the line should be thinner than your little finger. Fold the sides over the rice, in a line that slightly tapers towards the bottom, then fold and tuck the top edges over the stuffing and roll neatly but loosely, leaving enough space for the rice to expand during cooking. Place the rolled vine leaf, with the loose end down, over the tomatoes, starting from one side of the pan. Continue filling, rolling and arranging the leaves, side by side, doing one layer at a time. Reserve one large leaf to lay over the rolled ones. If you have any leftover stuffing, put it in a small pan, add an equivalent amount of water, and cook for 20 minutes to serve on the side.
Put a little water in the bowl of stuffing and swirl it around to get the last of the juices, and pour the water over the vine leaves to about 1cm off the top. Lay the vine leaf over the rolled leaves and put an overturned heatproof plate over it, to stop the stuffed leaves from unrolling.
Cover the pan and place over a high heat. Bring to the boil, then reduce the heat to medium and boil gently for 30 minutes. It is a good idea to test one vine leaf before you take them off the heat, to make sure that both the leaf and the rice inside are done. Serve warm or at room temperature.
Even though this salad is not Egyptian, it is perfect with koshari. I adapted the recipe from one I found in Ibrahim Mouzannar’s Lebanese Cuisine.
pointed organic white cabbage 1, about 500g, shredded very fine
spring onions 100g, trimmed, thinly sliced
fresh mint leaves 200g, chopped medium fine
firm ripe tomatoes 400g, de-seeded, and diced into small cubes
juive of 1 lemon or to taste
extra virgin olive oil 100ml
Aleppo pepper 1 tsp
Put the cabbage, spring onion, mint and tomatoes in a large bowl. Add the lemon juice and oil. Season with the Aleppo pepper and salt to taste. Mix well. Taste and adjust the seasoning if necessary. Serve immediately.
Egyptian Bread Pudding
Known as Umm Ali, this is the quintessential Egyptian pudding. I use toasted markouk (handkerchief bread).
markouk 250g (1¾ sheets)
mixed nuts (pistachios, hazelnuts, peanuts, cashews, almonds and walnuts) 350g
organic full-fat milk 750gJ
golden caster sugar 100gJ
orange blossom water 1 tbspJ
raisins 4 tbsp, soaked for about 1 hourJ
creme fraiche for garnish
You will also need
an oval baking dish 28cm x 24cm x 6cm
Preheat the oven to 200C/gas mark 6.
Lay one sheet of markouk over a large baking sheet and toast in the oven until golden brown. This should take about 8 minutes. Take the toasted bread out and lay the remaining markouk on the baking sheet. Toast until crisp and golden.
Break the toasted bread into medium pieces and arrange in an oval baking dish, about 28cm x 24cm x 6cm.
Spread the nuts on a large baking sheet and place in the oven. Toast for 10-12 minutes or until golden brown. Remove from the oven and cool.
Put the milk and sugar in a pan and place over a medium heat. Bring the milk to the boil, stirring every now and then. Take off the heat and add the orange blossom water.
Pour the hot milk over the bread. Drain the raisins and sprinkle all over the bread. Sprinkle the nuts all over.
Put the dish in the oven and bake for about 20 minutes until the milk is almost absorbed and the bread is a little crisp around the edges. Serve immediately with creme fraiche.
Anissa Helou is a partner in Koshari Street, 56 St Martin’s Lane, London WC2N 4EA; kosharistreet.com.
In picture: Home-style koshari. Photograph: Howard Sooley for Observer Food Monthly
Her latest book is Levant: Recipes and Memories from the Middle East (HarperCollins, £20.00). To order for £16 with free UK pp, click here
Photo by Carmen Smyth, Ventura County Star // Buy this photo
The number of once-a-month gourmet food-truck events in Ventura County is about to grow, even as cities grapple with rules for the trucks.
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