Community Hospice’s Food Truck Round-Up celebrates Nursing Assistants … – Florida Times
Community Hospice hosts the Great Food Truck Round-Up from 11:30 a.m. to 1 p.m. Wednesday at eight locations in Jacksonville, Orange Park, Macclenny, Fernandina Beach and St. Augustine to celebrate Nursing Assistants Week (June 16-22).
And while all Northeast Florida nursing assistants (With employer-issued photo ID) are eligible for a free lunch from the local food trucks at the Round-Up locations, others can buy lunch and celebrate the week.
Community Hospice is honoring the nursing assistants who give comfort and support at its locations as well as at other Jacksonville health care facilities.
The food trucks will be at the St. Catherine Labouré Manor at St. Vincent’s Riverside, Orange Park Medical Center, Quality Health of Fernandina Beach, Community Hospice Bailey Family Center for Caring at Flagler Hospital and Macclenny Nursing and Rehabilitation Center. Others will be at the Community Hospice Charles M. Neviaser Educational Institute at 4266 Sunbeam Road, the Community Hospice Anne and Donald McGraw Center for Caring next to Mayo Clinic at 4715 Worrall Way, and Lanier Manor at 12740 Lanier Road.
For more information, go to facebook.com/communityhospicenefl.
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Chicago Hosts The Great Food Truck Race Finale
CHICAGO, IL -This weekend Chicago had the chance to finally host an episode of The Great Food Truck Race. And although local food truck owner have struggled to expand throughout the downtown area, the city welcomed the Food Network program’s filming with open arms.
If you’ve been following our coverage of this season’s filming of the show, you would know that the food truck contestants began their adventure in Southern California and made a cross country trip that visited cities such as San Francisco, Portland, Pocatello, Rapid City and Minneapolis.
At each location, the contest ensued and a single truck was eliminated. Three trucks made it to the Windy City for the final weekend of filming for the Season 4 finale, the Aloha Plate Truck, Samboni Boys and Tikka Tikka Taco.
The Aloha Plate Truck
Samboni Boys
The Tikka Tikka Taco Truck
These contestants arrived in town and took place in a pizza making contest in which Mayor Rahm Emmanuel selected the winner and truck who would begin the weekend with a cash advantage over the other two contestants.
The trucks spent most of the weekend in select sections of town selling their goods to the people of Chicago.
While we know who the eventual winner will be, we will hold back this information to keep the result something you need to find out by watching the program.
The grand prize for the winner has varied between the seasons going from $50,000 to $100,000 and then to $50,000 along with their custom food truck. The show is scheduled to air in August on the Food Network.
Related posts:
- Great Food Truck Race Spends Weekend in Rapid City
- Minneapolis Was Latest Destination for Great Food Truck Race
- Food Network’s The Great Food Truck Race Filming Finale in Miami
- Summary of Season Finale, Season 3 of ‘The Great Food Truck Race’
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Dine On Delicious Street Food Inside A Former Subway Station
Pop up foodie events continue their popular reign in foodiot culture and along comes another: Night Market. On Thursday, June 27th and Friday, June 28th, the Old Bowery Station will be transformed into an indoor street market, with seven local food vendors offering bites of their wares. The space, which formerly housed a subway entrance, still bears the markings of its former life in the form of tiled walls, giving guests a peek into the past in addition to the tasty treats.
Old Bowery Station
On hand at the market are already mobile eats like Hong Kong Street Cart, Mimi CoCo, dishing up Japanese-inspired street food, and Love Mamak, a Malaysian and Indian-influenced food truck. You can also snack on flaky empanadas from Empies NYC, funky hot dogs from Los Perros Locos and ice cream sandwiches from Melt.
A $50 ticket grants you admission to the space for an hour and fifteen minutes and includes nine tastings from any of the vendors plus two alcoholic beverages. A cash bar on site provides extra liquid enjoyment, should you want it.
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Governments Going After Food Trucks (And Who’s Behind It)
One of our Twitter followers shared a great article by S.R. Mann at Pocket Full of Liberty and we were granted permission to republish a portion of it for our readers.
Various publications have talked about the rise of food trucks for the past few years. Reporters from New York to Los Angeles to Salt Lake City to Indianapolis to Syracuse to Boise have written articles remarking on the increase of these mobile culinary venues in their cities. And their popularity is nothing to shake off either:
In a 2010 survey by Chicago-based food industry research and consulting firm Technomic for American Express, 26 percent of Americans said they had visited a food truck in the last six months, despite the fact that most trucks are concentrated in a few big cities.
Increased popularity means that food trucks are taking in larger market share of the food industry. In 2009, food trucks brought in $1.2 billion in revenue with that revenue going up 8.4% each year from 2007 to 2012. In 2011, food trucks took in 37% of all the revenue earned through various forms of street vending. And by August 2012, food trucks all over the country collectively saw their revenue go up by 15%. Forbes’ Venkatesh Rao described the increased popularity of food trucks (and farmers’ market) as “a recession-era mini-boom” in the “local food economy.”
These numbers have gotten large enough that the independent gourmand trucks have looked into franchising — and already existing franchises and chains are looking to break into the market as well. Burger King announced plans to roll out food trucks in New York City back in 2012. Their trucks are now out and about in San Francisco.
Naturally, permanently-stationed “brick and mortar” restaurants are concerned about how food trucks affect their lunch crowds — and their bottom lines. As one quick anecdote, restaurant owner Guy Behunin of Salt Lake City stated that his lunch-driven restaurant lost “between 17 and 30 percent” of his profits due to food trucks.
However, rather than compete toe-to-toe with Quick Meal Mobiles, some restaurateurs have appealed to city governments to place strict regulations on food trucks in order to recoup lost revenue. Boston, Chicago, Seattle, and St. Louis are among the many cities enacting laws to crack down on food trucks on behalf of restaurateurs. In Chicago, Amy Le of Duck N Roll food truck was ticketed despite abiding by the city’s regulations:
Three weeks after she launched the business last fall, she received a ticket from local law enforcement for doing business about 150 feet from a wine bar—50 feet within the city’s limit for how close food trucks can park outside of retail food establishments.
Ms. Le says she later had to spend nearly a full day in court to find out what the violation would cost her—about $300—and that she lost an estimated $600 to $700 in sales as a result.
“The 200-foot buffer prohibits me from competing,” says Ms. Le, 32 years old, who also opposes a new rule requiring food trucks to install global-positioning devices so the city can track their whereabouts. “It is a free market. Let the consumers decide when and where they want to eat.”
But Chicago isn’t the only city manipulating the free market in favor of brick and mortar restaurants.
Find the entire article by S.R. Mann at pocketfullofliberty.com here
S. R. Mann is a Mother aspiring philosopher. More libertarian than conservative. Best described as a right-winger who marches to the beat of her own drum. Analytic, passionate, pragmatic, and often irreverent.
You can follow her at @sevenlayercake on Twitter or http://www.pocketfullofliberty.com/food-trucks/
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Food Truck Ordinance Causes Headache for Local Food Truck
When Somerville passed a new food truck ordinance in October, 2012, many hoped it would encourage the mobile eateries to do business in the city.
But one local food truck operator who’s been doing business in Somerville for years stopped operating Monday as soon as he received application materials for a license—a requirement under the new ordinance.
Dave Stewart, a Somerville resident who runs Moe’s food truck at Trum Field, hopes his hiatus will be short-lived, and if the Somerville Board of Aldermen has it’s way, he’ll be back in business in the upcoming week.
As part of the application process called for in the new ordinance, food trucks need to prepare their food in a professional kitchen, Stewart said.
Moe’s sells hamburgers, sausages and hot dogs, and “it’s all cooked on board,” he said. He doesn’t operate out of a professional kitchen. He cleans his equipment at home.
Stewart fears he could face fines of $100 a day if he’s found in violation of the new ordinance, and “I don’t make $100 a day,” he said.
He spoke to Alderman At-Large Dennis Sullivan, who proposed a measure at the Board of Aldermen meeting Thursday to grandfather in food trucks that were already operating in the city when the new ordinance passed. Sullivan said that amounted to two trucks.
“We didn’t want to hurt vendors” who were already doing business in the city, Sullivan said about the new ordiance passed in October, adding that the Moe’s truck is always very clean.
“Moe’s has been there for a long time,” said Ward 7 Alderman Robert Trane.
“Unfortunately, I think we’ve hurt a local businessman,” he said.
The aldermen asked the city’s Inspectional Services Department to take up the matter immediately so Moe’s isn’t out of business for too long.
Stewart said he was pleased the aldermen took up his cause and he hopes to be operating soon.
More on food trucks in Somerville
Somerville Aldermen Pass Food Truck Ordinance
Gewirtz Gives Candid Assessment of Food Truck Ordinance on ‘Greater Somerville’
‘America’s Test Kitchen’ Editor to Discuss Food Trucks on ‘Greater Somerville’
Opinion: Phantom Gourmet CEO on Food Trucks
Somerville Aldermen Now Mull Pilot Program for Food Trucks
Blog: Let’s Welcome Food Trucks in Somerville
Aldermen Balk at Prospect of Food Trucks in Somerville
Somerville Patch Readers Want Food Trucks, Food Trucks Want to Operate at Night
Poll: Do You Want Food Trucks in Somerville?
Somerville Eyes Food Trucks With Eagerness and Caution
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Food truck fan? Tell us your favorite local quick eats
Dayton’s food truck scene has grown almost exponentially since last fall, with newcomers almost every month.
Olivia Barrow
Staff Reporter- Dayton Business Journal
While the food truck movement has finally taken root in Dayton, the city’s mobile food offerings are still getting overlooked nationally.
The Daily Meal, a national food blog, chose the 101 best food trucks across the country, and only one Ohio truck made the list. Cleveland’s Hodge Podge came in 87th place.
Dayton’s food truck scene has grown almost exponentially since last fall, with newcomers almost every month.
And since the Daily Meal clearly didn’t bother to try any of Dayton’s food trucks, we’ll let you, our readers, make the call.
Which is the best Dayton food truck? Let us know by voting now in this poll (scroll to bottom of page to vote).
We have compiled a list of six of the food trucks that seem to be among the most popular on social media and elsewhere. You can vote for them in the poll below. However, we know there are more than just these six, so we have an option for “other” that you can click if you don’t see your favorite food truck. If you do this, please write in the name of the truck you are voting for in the comments section below the poll.
I’ll report back on the results next week.
Which local food truck is your favorite?
E-mail obarrow@bizjournals.com. Call (937) 528-4427.
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Have a Dungog food affair
{ story.summary|safe|escape }
The rest of Australia is engaged in food, whether it be
food and wine festivals, farmers markets, school and community gardens, chefs
challenges, MasterChef . . . the list can go on, so why not more in Dungog.
Local Living Dungog is organising a Dungog Food Affair on
the first weekend in November under the auspices of the Dungog Community Centre
with the aim of broadening the involvement of the community in local food
production.
The schools are taking on the challenge by providing a
street lunch on Saturday, November 1. Dungog High School agricultural science
students are killing one of their vealers along with some chickens to provide
wraps and curries which will be prepared by the hospitality and catering
students.
Dungog Public School, St Josephs Primary School, the high
school and the community centre are growing herbs and vegetables to contribute
produce to the lunch.
There will be a mini-market of local produce with some of
the familiar growers and producers in the area such as the local growers stall
run by Local Living Dungog, Chichester Tops Honey, Bunna Bunoo Olives, Camyr
Allyn Wines, Fosterton Farm Bakery and others.
There are already some food related courses organised
such as growing garlic, cheese-making for beginners and bread-making and it is
anticipated there will be some more on offer over the weekend.
A wide variety of community groups are now encouraged to
take part by staging complementary activities such as documentary and food
based feature films, art and history exhibitions, workshops, tea and scones and
tours of the area.
The possibilities are endless and all fun. The plan is to
start modestly and build on it.
If you are wondering what and who is the Local Living
Dungog group, it is most readily recognised by the volunteers you see each
Saturday morning outside Chillbillies selling fresh, local produce provided by
both commercial and backyard growers.
“The aim of Local Living Dungog is to develop our local
knowledge and capacity to manage all aspects of living, especially food
production,” said one of the food affair coordinators Loo Boothroyd.
“The Dungog area is quite special.
“As one visitor said ‘It’s picture postcard perfect.’
“The natural beauty of the hills, the Williams River and
the Barrington Tops National Park, the productive farming land and the prosperous
looking villages and towns together make a very attractive picture for anyone
coming here.
“However, when you come into town it’s very difficult to
source local produce.
“This could change.
The Dungog Food Affair is a beginning.”
If you have any food ideas or stalls you would like to
offer at the affair or if you would like to volunteer in any way to help make
the weekend a success, please contact either Helen Rubeli on 0437 298 775, or
Loo Boothroyd on 0407 457 649.
For further information visit www.locallivingdungog.wordpress.com
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Thousands enjoy the tastes of a Northern Michigan Summer
LELAND — Nothing goes better with good food and wine than a beautiful view of Lake Michigan.
Saturday, that’s where the finest wine makers and restaurants in Leelanau County were showing off their best delights at the 28th annual Leland Wine and Food Festival.
Event goers had a chance to sample 16 Leelanau and Old Mission Peninsula wineries, along with some tasty treats to satisfy the cravings from 10 Leelanau food vendors.
The annual event in Fish Town always draws a huge crowd, and this year was no different. Organizers say around 3-thousand people came out.
” There’s a lot of festivals that start right about now,” said event chair, Kate Vilter. “This one was one of the first wine festivals in the region. It really highlights local food, local wine, the whole farm to table, drink local. So it’s a pretty important thing to get our wines and our great foods out there in front of so many people.”
Folks also enjoyed musical entertainment throughout the day from a local group of musicians, Live Wire, along with guitarist Ron Getz and Elizabeth Rivers. This year’s poster art is by Angela Saxon who just won the Plein Air event at the Old Art Building in Leland.
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New grilled cheese food truck opening Friday
Chattanooga’s grilled cheese food truck will hit the streets Friday.
“We are dedicated to serving fresh, local food to our Chattanooga family,” owner of The Muenster Truck Guru Shah said via email. “Our whole team is made up of lifetime Chattanoogans, so we all know and love this city with all our hearts. We know that the people of this city would always love to eat at a local shop over a national chain, so it is our goal to offer the best grilled cheese in the city made from the best ingredients in this city.”
The team
Shah will have two others working with him, Rajiv Mehta and Marshall Bright. Mehta is the truck manager and will run day-to-day operations. Bright is the social media coordinator and blogging expert.
The online presence
Click here for the website, which provides access to the company’s Facebook and Twitter accounts and a blog.
“The blog will be very interesting and cover a variety of topics within the world of food, while the Facebook and Twitter will be great areas to learn about specials, locations and all other news about our truck,” Shah said.
Shah and his team have been researching what local products to use and have decided to use Bluff View Bakery bread. They are also going to be using locally sourced tomatoes and eggs but are still finalizing partnerships to make that happen.
The new truck is a member of the Chattanooga Street Food Project, which is a local coalition of food trucks, and Shah will be setting up with the others at Center Park. He will be there Wednesday and Friday from 11 a.m. until 2 p.m.
“We think it is a smart business move to be at this location because potential visitors can come in as a group and have the option of an empanada, a smothered burrito or, of course, a delicious grilled cheese,” he said.
He’ll also be going to the Chattanooga Market starting next weekend and will be making appearances at Nightfall on a regular basis, he said.
Another important part of his business involves charitable giving. Shah said he is dedicated to giving back to Chattanooga.
“Currently, we are talking with local innovative nonprofit Causeway.org to give back to a great local group that is dedicated to becoming Chattanooga’s most sustainable neighborhood,” he said. “As we grow, we are going to continue to develop the ways that we give back and make this a stronger and stronger part of our business.”
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Organisers of World Street Food Congress hope to preserve street food traditions
SINGAPORE: The inaugural World Street Food Congress held in Singapore is a chance for organisers to give street food more street cred, while preserving old traditions.
There are more than 35 stalls from some 10 countries.
The congress is organised by Makansutra, a local food enthusiast company. Its founder, K F Seetoh, said the stalls were handpicked through his travels over the years, as well as from the advice of friends.
Mr Seetoh said: “Three things we want to do here. One is to preserve whatever old and new authentic or so-called authentic street food that is coming out of our grounds. Second, we want to professionalise their ways, their operations, methodology and approach. The third is possibilities – we want to see and seek new possibilities.”
The 10-day event is not just for foodies to experience the richness of street food culture, but is also the chance for some stall holders to take their first flights out of their countries and take away new learning experiences.
Marina Oviedo, La Guerrerense’s vendor, said: “(Singapore is) a clean city – I think it’s a very good discipline to take or bring to Mexico, because some cities in Mexico don’t have the culture of cleanliness.”
Mysore Tamarind Rice street food vendor, Bhaskar Urs, speaking through a translator, said: “I am going to go back to India with the training gained here and the exposure here, to make better street food vending back in Mysore, a province in India.”
Food celebrities like Anthony Bourdain were also present at the event.
Mr Bourdain mused: “The salvation of the hawkers and hawker centres here and elsewhere – like it or not – is going to be the hipster hawker. They will be young hipsters who do not want to to be lawyers, they may have gone to law school, but they do not want anything to do with it, they’re rejecting what their parents told them to do, they’re rejecting business school, they decided instead they’re going to want to open a bunch of hawker stands serving delicious, possibly strange new food.
“There will also be the retro-hipster hawker centre. People like Aaron Franklin of Austin, Texas: A guy who decided to devote his life to creating traditional, absolutely untouched old-school barbecue better than anybody else in America. That’s all he does – he hasn’t tweaked it, he hasn’t brought it forward, he hasn’t made a strange mutation – there will be people like that too.”
The World Street Food Congress ends next Sunday. Tickets start at S$28, with S$20 worth of food vouchers included.
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