Browsing articles tagged with " Food Trucks"
Oct 28, 2013
Kim Rivers

Arson suspected after Bridgeport food truck goes up in flames

Published: October 28, 2013 8:05 AM

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Firefighters say they are still trying to figure out the exact cause, but do believe the fire was set intentionally. (10/28/13)

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Bridgeport Fire Fund

The Lorenzo Ely Fire Recovery Fund
1219 Reservoir Ave
Bridgeport, CT 06606

Call : 203 395-8066

BRIDGEPORT – Police in Bridgeport say arson is to blame after a brand new food truck went up in flames.

Bone in a Barrel Barbeque caught fire late Friday night.

Firefighters say they are still trying to figure out the exact cause, but do believe the fire was intentionally set.

READ MORE: Connecticut Crime Stories

The owner of the food truck says he invested a lot of money into his business.

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Oct 28, 2013
Kim Rivers

Inaugural Food Truck Bash drew a great crowd Sunday – WLNE

By Alana Cerrone

Food trucks took over downtown Providence on Sunday, battling it out to see who has the best street food.

Vendors from Boston, Providence and New York descended on Kennedy Plaza for the inaugural Food Truck Bash.

The trucks offer all types of food from burgers, to waffles. It’s giving people a chance to enjoy the fall day, and fill their stomachs.

One event guest said, “It’s been great. Hot toddy…we had some empanadas…now a waffle and pork sandwich and fries, so trying it all out.”

The trucks were also judged on their recipes.

© WLNE-TV 2013

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Oct 28, 2013
Kim Rivers

Monthly Friday Food Truck Fests Set to Raise Funds for Walnut Valley Ed …

Gourmet food trucks are set to cruise into town the first Friday of every month to help raise funds for the Walnut Valley Educational Foundation.

Starting Friday, the favorites of foodies will pull into the lot at the Walnut Valley Unified School District parking lot at 880 S. Lemon Avenue for the monthly Family Wheel Food Fests, according to a news release.

The events will run from 5:30 to 9 p.m. and feature some of the most requested gourmet food trucks in Southern California.

The foundation supports students, teachers, and the district by raising funds for grants for classroom projects, supplies, and field trips.

The list of confirmed trucks for Friday include Lobsta Truck,  Piaggio Gourmet on Wheels, White Rabbit, 
and the local
favorite, Slummin’ Gourmet with desserts from My Delight Cupcakery.

“Foodies or people who want to check
out the popular trucks without the hassle of larger events, should mark
their calendar and make this their family
monthly night out. The Walnut Valley Educational Foundations WHEEL FOOD
FEST will be a great family and community event. 
With the success of our events in the past, we decided to make it
monthly,” Vice President of Fundraising for the
Foundation and WVUSD School Board Member Cindy Ruiz said in a statement.

Entry to the event and parking is free. Organizers plan to benefit the Walnut Valley Food Bank by collecting or boxed food items from attendees. Feel free to bring one to donate.

Outside food, beverages, alcohol, and pets are prohibited.

For more information, visit
 and follow the event on Twitter : WVEF_FoodFest or Facebook at

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Oct 28, 2013
Kim Rivers

Duluth extends Friday food truck events

The Duluth food truck and block party event will extend for three more Fridays into mid-November. (Photo Courtesy of the City of Duluth Facebook Page)

The Duluth food truck and block party event will extend for three more Fridays into mid-November. (Photo Courtesy of the City of Duluth Facebook Page)

DULUTH — City officials in Duluth have heard from the people, and they’re giving the masses what they want: more food truck Fridays.

Duluth will extend the free block party and food truck events, which begin at 6 p.m. each Friday, through Nov. 15. City officials encourage attendees to enjoy the restaurants in and around Main Street, the food trucks and tailgate before Duluth High School football games.

The events are licensed merchant zone events, which allows for alcohol purchases from a licensed downtown business, so patrons are free to walk around downtown and the Town Green.

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Oct 28, 2013
Kim Rivers

Kolache Kitchen takes to the streets with food truck

Kolache Kitchen

Kolache Kitchen

Owner and Operator Will Edwards stands Sunday, Oct. 27, 2013 with their new food truck “The Rolling Pin”.

Kolache Kitchen

Kolache Kitchen

The Kolache Kitchen introduce their new food truck “The Rolling Pin”

Kolache Kitchen

Kolache Kitchen

The Kolache Kitchen introduce their new food truck “The Rolling Pin”

Kolache Kitchen

Kolache Kitchen

Owner and Operator Will Edwards stands Sunday, Oct. 27, 2013 with their new food truck “The Rolling Pin”.

Posted: Sunday, October 27, 2013 7:33 pm

Updated: 11:40 pm, Sun Oct 27, 2013.

Kolache Kitchen takes to the streets with food truck

Alexis Rebennack

Daily Reveille


Baton Rouge’s own Kolache Kitchen is rolling up its sleeves and rolling out a whole new addition to the restaurant: a food truck.

The Rolling Pin, The Kolache Kitchen’s new food truck, parked its wheels for the first time Thursday in downtown Baton Rouge.

Will Edwards, owner of The Kolache Kitchen, said there aren’t many food options near the downtown bar scene or near Tigerland, but with the addition of The Rolling Pin, he’s changing that.

Edwards said both downtown and the University’s campus have changed drastically over the past seven years he has lived here, and he believes Baton Rouge will inevitably become a food truck destination.

Edwards said having a food truck has been part of his business plan from the beginning.

“I had a family friend who used to sell cupcakes out of her trailer all around Texas, and she was trying to sell the trailer, and I was like, ‘Well, that would be perfect,’” Edwards said.

Edwards said he’s had the trailer for more than a year, but he put it on the back burner until he felt the time was right.

The Rolling Pin will travel to various places across Baton Rouge, including downtown and surrounding Tigerland.

“I am going to update Facebook and Twitter every day where The Rolling Pin is going to be,” Edwards said.

He said the truck will ideally be in service Monday through Saturday, six days a week in the morning and four days a week at night.

The food truck boasts the same menu as The Kolache Kitchen, which includes kolaches, breakfast tacos, empanadas, rancheros and beverages.


Sunday, October 27, 2013 7:33 pm.

Updated: 11:40 pm.

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Oct 28, 2013
Kim Rivers

New Food Truck Brings the Bacon Home to Somerville

Like many recent college graduates, Sam Williams and JJ Frosk weren’t sure what they wanted to do with their lives. Friends since they went to high school together in New Jersey, they had often talked about opening some sort of restaurant, preferably one that sold primarily bacon. So when Williams, who attended Northeastern, suggested a food truck, Frosk decided to join his friend in Boston.

“We worked on a couple of trucks and learned the ropes,” Frosk said. “It was really important for us to do that, to see what works and what doesn’t.”

With some experience in the food truck industry under their belts, Frosk and Williams set about finding a kitchen space in which to work on their venture, The Bacon Truck. Frosk, who lives in Central Square, stumbled upon Kitchen Inc. (201 Somerville Ave.) and found the perfect location to build their budding business.

“It’s been good,” Frosk said of working in the shared space. “The business model for Kitchen Inc. is that it’s an incubator and that’s what it’s been” for us.

The Bacon Truck Bacon

With kitchen space secured and a truck locked down (Frosk and Williams purchased the former Staff Meal vehicle), they set about sourcing high-quality bacon. Williams and Frosk were having trouble finding the right bacon until an article appeared about them and they got a call from Boston Brisket Company.

“It’s the only bacon maker we know of in the city,” Frosk said. “It’s good quality belly. ”

Frosk would know. Since The Bacon Truck launched at the SoWa market earlier this fall, the guys have gone through 80 pounds of bacon a day. It’s used on sandwiches like the turkey club, which has been recognized as one of the top plates of bacon in the city by, in sides like the potato salad and in desserts like Nutella-covered bacon.

“I’ve always wanted to do something with bacon,” Frosk said. “There’s just something about it.”

The Bacon Truck Sandwich

So far, the response to the truck has been overwhelmingly positive. After The Bacon Truck’s soft launch a few weeks ago, its Facebook “Likes” shot up. That bodes well for Williams and Frosk, who plan to apply for one of Boston’s food truck permits this December, which will allow them to open regularly at locations around the city.

And while expanding their hours means Williams and Frosk will need to call in reinforcements in the form of employees, they plan to stay closely connected to the day-to-day food truck operations.

“All of the successful trucks, the owners work on the trucks,” Frosk said. “We’re looking to be one of the best trucks in the city.”

And while The Bacon Truck may someday have a brick-and-mortar location, as many of the city’s most popular trucks do or soon will, right now Frosk and Williams are just excited about what they’ve accomplished so far.

“It’s been the busiest two months of our entire lives,” Frosk said. “It’s hard work and very gratifying. The response has been fantastic. We’ve been surprised at how good. It’s pretty cool.”

Images courtesy of The Bacon Truck. Truck design by Aaron Meshon.

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Oct 28, 2013
Kim Rivers

The Hindquarter food truck receives student fanfare


There’s something new cooking on UVM’s campus. And it’s not your usual burger and fries.

“We confit our duck in house and then it comes up braised, chard in mustard,” says Lucas Hanson of the Hindquarter Food Truck. 

Hanson joined forces with restaraunteurs Sarah Moran and Luke Stone. Their mission: to transform an old fire truck into The Hindquarter Food Truck.

The co-owners have put a spin on everything from eggs to ramen noodles.

“It’s just been all out fun and maybe this will work, and maybe it doesn’t. You know, some weeks are better than others’,” said Hanson.

And with a different menu every week, the crowds keep coming back.

“I’ve heard a lot of best egg sandwich I’ve ever had, you guys have the best lunch on campus. Feedback’s been really great and we love coming here and showing off,” said Hanson.

“I usually get the mac and cheese. They don’t have it today but it’s really good,” said one UVM student. 

Another student shared that his favorite is the sausage, egg and cheese sandwich and fries.

Depending on the day, you may catch a few well known favorites, like the Banh Mi and french fries drenched in a lemon caper pesto which is winning over food critics.

“That is pesto-licious,” said Seven Days food critic Alice Levitt.

And there’s nothing like pairing pesto fries with a duck confit melt.

“It’s basically mustard and butter. Mustard and butter, you can’t go wrong,” said Hanson.

The Hindquarter Food Truck has been on UVM’s campus for about 3 weeks and so far, reviews have been amazing. Of course, I had to try the Banh Mi and yes, it is amazing.

And like many Vermont restaurants, everything is local, but it takes more than going local to make an impression.

“It’s what you do with it because there are plenty of places that have a few local ingredients. Everything here is made from scratch, and everything is excellent,” said Levitt.

And with prices even a starving college kid can afford, The Hindquarter is transforming the Vermont food truck scene, one breakfast sandwich at a time.

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Oct 28, 2013
Tim Lester

Street vendors launch catering service for ensuring safe, hygienic food

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.”
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.”

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.”

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Oct 28, 2013
Tim Lester

Street Food: Why big brokers shun small retail

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.

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Oct 27, 2013
Kim Rivers

Food truck rules on the docket for Monday’s Fayetteville City Council meeting

  • BLOG:

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

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