SAN FRANCISCO (KCBS)— After two years of negotiations, a San Francisco supervisor has come up with a compromise plan for new food truck regulation that both food truck vendors and restaurant owners say they can live with, but the plan still faces opposition from educators.
San Francisco Unified School District’s Board of Education is opposing the plan because of the reduction in the buffer zone around schools.
The compromise fashioned by San Francisco Supervisor Scott Wiener would improve the permitting process for food trucks, allow them to operate on college and hospital campuses and would reduce the distance they can park from middle and high schools.
Chris Armentrout with the SFUSD said they can agree to reduce the buffer zone to a block or a block and a half around most schools except O’Connell, Galileo and Mission High.
“Those schools have a large population and they’ve also had a history of challenges with participation in their lunch program with students leaving off campus,” Armentrout said.
Matt Cohen with Off The Grid, a collective of local street food vendors, explained who they try to cater to.
“Our market isn’t students. Our market, for the most part, is other people that might be near schools,” Cohen said.
But Supervisor Wiener pointed out that the schools mentioned by the SFUSD are located near business districts.
“I just don’t see that having a significant impact on the kids and on the school lunch program given how many options they already have, Wiener said.
He did agree to map out the boundaries so that other members of the board of supervisors can better understand the impact the modification will have on schools before the modifications go to the full board for a vote next week.
(Copyright 2013 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)
News and links for a steamy St. Louis afternoon …
• An eagle-eyed reader emailed news of a sign in the window of the shuttered Taste of India at 3279 Hampton Road in Lindenwood Park announcing that a Mexican restaurant will open there soon. I peeked inside yesterday morning, and it looked as if a fair amount of interior work remains to be done.
(Some of you might recall that this building once housed a Pizza Hut — and that the Indian restaurant that opened in its place was, for a time, called Tandoori Hut.)
If you have never visited La Tejana itself, I recommend (besides the tacos, of course) the goat soup and, if available, the carnitas.
• Finally, from today’s print edition, Georgina Gustin reports on a new study about the impact of genetically modified feed on the health of pigs.
Of course, Sacramento his its share of good ones. If you’ve attended any of the Sacto MoFo food truck festivals, you know what we’re talking about. If not, plan on joining an expected crowd of 10,000 hungry folks who will line up at 40 trucks at the next festival, planned for July 21 at 8th and W streets.
Meanwhile, those arbiters of all things food and drink at The Daily Meal have checked out 450 food trucks in more than 40 cities nationwide to come up with its list of the 101 Best Food Trucks in America. Surprisingly, Sacramento did not make the cut.
“While including seven different types of fare, this year’s list was still dominated by Asian fusion, burgers, sandwiches, grilled cheese and tacos,” said a Daily Meal spokesman. “Pizza and lobster rolls were other predictable leaders, but there were some impressive chef-y menus, too.”
Ruling the list is Los Angeles, with 16 food trucks, followed by San Francisco with 11 and New York with 10. Other California cities had one each (Santa Monica, Fresno, Anaheim, Oakland), along with one in Reno, Nev.
For the complete list, go to www.thedailymeal.com/101-best-food-trucks-america-2013?page=0,0.
CHARLOTTE, N.C. — Amid the buzz of generators and engines, it’s not hard to hear the sound of hungry people placing orders or chowing down.
This is Food Truck Friday in Charlotte’s South End, located in an empty grass lot, adjacent to Common Market. This is one of two popular rallies in the Queen City, where an average of 10 trucks dish up everything from ice cream to grilled cheese.
With more than 2,500 customers on any given Friday, and lines of up to 90 minutes long, it’s not surprising that success has parlayed into storefronts for some.
“We wouldn’t have opened the café if it weren’t for the success of the food truck,” said David Stuck, one of the partners behind the popular truck, ‘Tin Kitchen.’
Stuck just moved into a brick and mortar restaurant in uptown. After a year of success with the truck, it acted as a springboard for his ultimate goal of creating a concept like a café.
The truck just made economical sense.
“Well, I didn’t have half a million dollars when I started, and a food truck was a lot more feasible. You go where the customers are,” Stuck said.
It wasn’t an easy road though.
With Charlotte being slow to catch on to the food truck movement compared to cities like Seattle, Portland, New York and San Francisco, there were times when Stuck wanted to give up.
“There were no lines at the beginning. We’d be luck to get 15 or 20 people. We would sit there in the cold and just when we were about to give up, it blew up. We’ll do 250, 300 people a night, as opposed to 12 a year ago,” said stuck.
Tin Kitchen isn’t alone in expanding their business. Other trucks, like Turkey And, along with Autoburger plan on adding a second truck to their fleet to keep up with demand. The Southern Cake Queen is looking for a commercial baking space, and Cupcake Delirium just purchased a truck for special events.
“Charlotte tends to be the last on the list of cool things that are happening. Once it happens, we really embrace it,” said Robery Krumbine, of Charlotte Center City Partners.
Krumbine has seen the mobile eatery movement take off and believes the success of Tin Kitchen and other trucks moving into storefronts, or adding additional vehicles, is an indication of Charlotte business as a whole.
“It’s going to be a catalyst for new things and new and exciting ideas. You’re going to see it grow in our urban neighborhoods, and that’s where we’re going to keep growing,” he said.
Raleigh, N.C. — Food trucks are a popular trend nationwide, with loyal customers lining up to catch a quick bite from the convenient rolling restaurants.
But there’s a different kind of food truck on the move in the Triangle – one that’s feeding hungry kids for free.
The mission of the Inter-Faith Food Shuttle’s Mobile Meals program is to feed kids who are missing daily meals served at school while they are on summer break.
“In the summer when they’re home, especially families with multiple children, they’re already low-income so they may not have the means to feed the kids lunch every day,” said Terri Hutter, who serves as chef on the food truck nicknamed the Mobile Tastiness Machine.
Inter-Faith Food Shuttle has served meals for years, but this is the first time the nonprofit has used the food truck concept to bring food directly to neighborhood kids.
“There’s a lot of hungry kids out there,” said Antoinette Wilkins, who was the driver on Wednesday’s trip to Parrish Manor in Garner.
“Man, those kids just take off and come running out there,” she said. “They’d be so excited to see the truck come.”
Once the truck arrives, it’s not long before the kids show up.
“Let us get set up,” Wilkins tells them. “Give us about 10 minutes, OK?”
Once the food is ready, a free lunch is always appreciated.
“When they give us the food, sometimes I eat it all because it’s so good,” said 7-year-old Adrian Bautista.
Each week, the Inter-Faith Food Shuttle serves more than 600 children at various stops in the Triangle. But with 116,000 hungry children in seven counties, there’s a lot more cooking and driving to be done.
Wilkins said the mission is simple: “Just to see those kids happy and make sure everybody is fed and full.”
Visit the Inter-Faith Food Shuttle website to donate or volunteer.
White Castle is getting ready to serve its square-shaped sliders on wheels with the planned launch later this month of two food trucks in Louisville, Ky., and Columbus, Ohio, where the company is based. The so-called CraveMobiles will be available only for events at first—that includes weddings, in case either Harold or Kumar are planning to tie the knot—while company officials determine exactly where the trucks will be stationed, says Jamie Richardson, a White Castle vice president. Once regular locations are mapped out, the trucks will likely stay open 24 hours, just like almost all of White Castle’s brick-and-mortar stores. Richardson says the food-truck menu, although not yet finalized, will include three variations on the chain’s signature sliders and might see items not available in stores, such as salty caramel fries.
The ability to easily test new products is part of what prompted White Castle to jump on the food-truck trend that has swept through big U.S. cities in recent years. Richardson described the trucks as a “strategic tool to test new items and look at various sites for new restaurants. We can see how welcoming a neighborhood is” before investing in a new location. It’s also a play for millennial customers, who are frequent customers of White Castle, according to Technomic research, and who have increasingly flocked to food trucks.
White Castle, which is privately held, currently has a few more than 400 restaurants in 12 states, mainly in the Midwest, New York, New Jersey, Kentucky, and Tennessee. All locations are company-owned. The chain’s revenue in 2012 was $630 million, of which roughly 15 percent came from its frozen burger line sold in grocery stores, says Richardson.
Other chains have experimented with food trucks as marketing platforms and “rolling test kitchens,” including Wendy’s (WEN), Chick-fil-A, Taco Bell (YUM), Applebee’s (DIN), and Sizzler, as the Huffington Post reported. A National Restaurant Association survey found 6 percent of quick-service restaurants and 4 percent of fast-casual restaurants operated food trucks.
While Richardson does not disclose how much the company has invested in the trucks, he says they have “great potential and are a real worthwhile investment.” White Castle expects the trucks to pay back in less than 18 months. It might depend on how many weddings they book.
WAUSAU, WI (WSAU) – The city of Wausau now has a new mobile vending ordinance. Council members passed the proposal unanimously Tuesday evening.
The new ordinance has significant changes, which had input from both the food cart operators and the brick-and-mortar food establishments.
One of the new rules provides a 75 foot buffer zone between vendors and restaurants. This rules out a section of 3rd Street downtown, but opens up much of the downtown district for food cart operation. The new ordinance also expands the ability for mobile vendors to operate anywhere in the city, and not just downtown.
The Council also approved a change allowing possession of open intoxicants on the 4th Street right of way during Concerts on The Square.
In a moment of disaster, Aberdeen’s Salvation Army’s food truck is ready to respond.
The truck is outfitted with a stove top, two refrigerator units, a flat grill and serving window for easy distribution.
”We do want to make sure we have adequate supplies to get through the first 72 hours at a time,” said Maj. David Womack, commanding officer and administrator for the Salvation Army.
With the recent tornado disaster in Oklahoma, the truck has been put on notice that it might be asked to travel south, Womack said.
”Every unit in the country is standing by just in case they’re called upon,” he said.
During the winter, the truck is stored in a county building, and the supplies are stored in warmer places. But the truck was recently outfitted with supplies for the season, in case the Salvation Army is called to help, Womack said.
The truck is not stocked with much food, but always has bottled water, Powerade, cups and other paper goods. Sometimes, emergency responders need the help.
For example, firefighters who are in the middle of battling a blaze often take breaks to eat, said Brian Johnson, Salvation Army resource manager.
”Usually they call us after they’ve been out (there) for six hours,” he said.
Having the food truck is of great help during large fires, said Kevin VanMeter, fire chief for Aberdeen Fire and Rescue.
Large fires can require firefighters to be on scene for eight to 10 hours at a time, VanMeter said.
”If it’s going to be a scene where they’re going to be on scene for a while, they’re going to grab food when they get the chance,” he said.
Firefighters will grab sandwiches and water before going back.
Johnson has also seen firefighters grab chocolate bars and stuff them into their pockets before going back.
There is some frozen food on hand for extended emergencies, said Johnson. For immediate emergencies, such as fires, the truck stops by a grocery store to pick up food supplies, Johnson said.
The truck can respond to any emergency, such as fires, tornadoes or any other disaster where emergency responders need to be fed on the job.
The food truck is also tapped for bigger tasks, such as when it was sent to New Orleans to help in the aftermath of Hurricane Katrina.
Happy Tuesday, food truck followers! The sun has returned and the sidewalks have dried after yesterday’s flood watch, so get outside for a tasty lunch. Try mac and cheese hot dogs from 70′s Frankfurter, pulled pork at Porc Mobile, or a side of Green Eggs and Burgers‘ sweet potato fries.
Chinatown (Seventh and G sts., NW), where you’ll find Fire Rice.
Greatist News examines and explains the trends and studies making headlines in fitness, health, and happiness. Check out all the news here.
For young adults who have been to prison or jail, transitioning back to employment and community can be tough, if not downright impossible. Drive Change, a NYC-based start-up, is helping previously incarcerated youth get back on their feet — via the power of sustainably sourced food trucks.
WHAT’S THE DEAL?
Stroll down any Manhattan street between the hours of 11am and 2pm, and you’ll likely see a fleet of brightly-painted, cheerful-looking food trucks offering everything from falafel to cupcakes. In a city known for its fast-paced way of life, grabbing a quick meal from a mini restaurant on wheels is understandably pretty popular.
So it’s no surprise that Jordyn Lexton, the founder of Drive Change and a former English teacher, was inspired by Manhattan’s fleet of food trucks. After spending three years teaching at East River Academy, a public school connected to New York’s Rikers Island Correctional Facility, Lexton knew she had to do something to help young former inmates. Why rehabilitation through food? In addition to being nearly universally relatable (seriously, who doesn’t love to eat?), food defines communities and comprises a huge and influential industry in New York and America. Lexton was also inspired by Homeboy Industries and Mission Pie, existing “social good” food trucks based in Los Angeles and San Francisco, respectively.
Lexton teamed up with Annie Bickerton, now the program’s Director of Development and Outreach, and the two women created a mobile rehabilitation program based around food. Lexton and Bickerton created Drive Change because they noticed how few positive opportunities existed for post-prison youth to break the cycle of incarceration. They hope working on the food truck can provide young adults with a skill set to transition away from the New York prison system and become positive members of society. Drive Change is supported by the Center for Employment Opportunities, a nonprofit organization dedicated to helping former inmates pursue education and gainful employment.
The Drive Change program lasts eight months and takes every “cohort” of eight to 10 young adults through three phases — a total of about 30 people per truck per year. Drive Change is structured to run several cohorts simultaneously over the course of a year as different groups enter and phase out at the same time. Each truck will be staffed by a rotating crew including a work supervisor, head chef, cashier, and manager. During those eight months, participants gain important skills (food service, managing money and people, customer service, working with a team, etc.) and credentials and participate in off-site group counseling and mentorship. While Drive Change is not directly connected with the New York Slow Food Movement, the trucks will feature a (yet undisclosed) menu of local, sustainably produced food from New York State.
Why It Matters
New York is one of two states (the other is North Carolina) that charges 16- and 17-year-olds as adults and imprisons them in adult correctional facilities instead of juvenile facilities. Compared with those charged and incarcerated within the juvenile justice system, youth charged as adults are more likely to be physically and sexually abused, commit suicide, and perpetrate violent crimes later on. Plus, they’re 34 percent more likely to commit felonies and end up back in prison after they are released (a phenomena called “recidivism”). Overall, a whopping 89 percent of boys and 81 percent of girls who are arrested under the age of 18 re-enter the prison system by age 28.
In addition to teaching young people about gainful employment, the Drive Change trucks can act as moving billboards for issues that directly effect incarcerated youth. The Drive Change trucks will be adorned with posters and statistics to help raise awareness for Juvenile Justice in New York and Raise the Age, a campaign trying to change the New York laws that prosecute 16- and 17-year-olds as adults instead of juveniles.
Is It Legit?
Yes. Drive Change is currently fundraising on Indiegogo to buy and set up a truck so they can launch the first program in September 2013. With influential friends like food writers Daniel Meyer and Mark Bittman, it’s likely that Drive Change will be cruising around NYC in no time. Keep up with the Drive Change initiative via their blog or follow @DriveChange on Twitter for daily updates.
Do you think Drive Change will help formerly incarcerated youth get back on their feet? Share your thoughts in the comments below or tweet the author @SophBreene.
- albuquerque street food
- austin food carts
- beer festivals
- best food carts
- best food carts in portland
- charlotte street food
- chicago food carts
- chicago food trucks
- chicago street food
- columbus street food
- dallas street food
- dc food trucks
- dc street food
- detroit street food
- food and wine events
- food cart
- food carts miami
- food carts portland oregon
- food events
- food festivals
- food truck festival
- food truck la
- food truck miami
- food truck nyc
- food trucks
- food trucks chicago
- food trucks in los angeles
- food trucks la
- food trucks las vegas
- food trucks nyc
- food trucks orange county
- food trucks seattle
- gourmet food truck festival
- gourmet food trucks
- hot dog cart
- hot dog carts
- hot food carts
- los angeles food carts
- los angeles food truck
- louisville-jefferson county street food
- memphis food trucks
- memphis street food
- Mobile Cuisine
- mobile food truck
- new york food carts
- nyc food trucks
- oakland street food
- philadelphia street food
- phoenix street food
- portland street food
- seattle food carts
- street food
- street food cart
- street food chicago
- street food dc
- street food in china
- street food in italy
- the green truck
- vending food carts
- virginia beach food trucks
- virginia wine festivals 2011
- wine festivals