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Food Truck

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FOOD
January 24, 2014 | By Samantha Melamed, Inquirer Staff Writer
The food-truck business is known for grueling hours and razor-thin margins. So, when Jessica Iannuzzi was offered a windfall of free tomatoes for her Sum Pig food truck, she couldn't pass it up. Those tomatoes, though, came with a catch: The truck would become, quite literally, a marketing vehicle for Muir Glen organic canned tomatoes. "We feel that people connect with food trucks," Muir Glen's Katie Proctor said. In Philly's maturing food-truck economy, promotions tied to trucks are a booming business - but a somewhat controversial one, given that large companies are invading entrepreneurs' turf.
NEWS
October 3, 2014
So, uh, what's a Foowich? Imagine that the noble burrito was invented on some bustling Asian side street instead of in Mexico, and you pretty much have your answer. The guys at Foo take your choice of protein, lay it over a bed of aromatic jasmine rice, add some vinegary carrot-daikon slaw and cucumber slices and fold - not wrap - it all up in a flour tortilla. Land of the Foo: Head out to Drexel's food-truck mecca, at 35th and Market, on Mondays, Wednesdays, Thursdays or Fridays for some Foo flavor, from 11:30 a.m. to 2:30 p.m. On Tuesdays, they set up shop in LOVE Park at the same time.
NEWS
October 14, 2014 | BY DAN GERINGER, Daily News Staff Writer geringd@phillynews.com, 215-854-5961
FIVE chef-on-wheels wannabes stood in a Community College of Philadelphia driveway on 18th Street near Spring Garden, listening to Josh Kim, owner of SPOT Gourmet Burgers, Steaks & Pork, preach his food-cart gospel. "I'm taking money from you and you're going to put something that I make in your mouth," Kim told them. "This is the most intricate transaction you can do, other than . . . " he said, waiting for the laugh and getting it. Kim was a recent guest lecturer in chef John Olsen's "Introduction to Food Truck Entrepreneurship" course at CCP, the first college program of its kind in Pennsylvania.
NEWS
November 8, 2014 | By Marcus Biddle, Inquirer Staff Writer
When Paulette Myrick's husband died in 2010 of liver cancer after 32 years of marriage, she began looking for other ways to support herself, and came up with baking. She had grown up around her grandfather's bakery on 22d and Diamond Streets in North Philadelphia and had developed an aptitude. On Wednesday night, she took one more step toward that goal: She finished a section of a Community College of Philadelphia course called "mobile food truck management. " "After all these years, I liked the fact that I could work for myself and not for anyone else," said Myrick, who earned a culinary arts degree from CCP in 2012 but still works as a housekeeper.
FOOD
May 9, 2013
This is an excerpt from Craig LaBan's online chat of May 8, 2013: Craig LaBan: Welcome to the Food Truck edition of our chat! I have two of my favorite food truck owners cohosting: Kiki Aranita from Poi Dog Philly, a Temple-based cart serving Hawaiian snack foods, and Alan Krawitz of Say Cheese Philadelphia, one of the "pioneers" of this generation of food trucks, whose Drexel-based truck specializes in variations on grilled cheese and...
NEWS
July 25, 2014 | BY VINNY VELLA, Daily News Staff Writer vellav@phillynews.com, 215-854-2513
JAYLIN LANDAVERRY'S classmates gathered last night on a busy Feltonville corner with tears in their eyes. They lit votive candles and said a "Hail Mary," their lilting voices lifting above the din of a nearby auto-body shop. At their feet was a memorial to Landaverry, 17, steps away from where a massive fireball had engulfed La Parrillada Chapina, the food truck she had helped her mother run. After weeks of treatment for severe burns, Landaverry died late Tuesday at Temple University Hospital.
FOOD
May 3, 2013 | By Craig LaBan, Inquirer Restaurant Critic
It's the "trucker's" moment in Philadelphia's food world now - especially when it comes to lunch. That's when some of the area's most exciting new food options are making the scene, rolling in on four wheels with a griddle full of creativity and an entrepreneurial dream. Channeling a Shane Victorino craving for Super Spam musubi? Check. Tiny Poi Dog at Temple University is your new Hawaiian snack shrine. In need of stunningly rich peanut butter ice cream sandwiched between double chocolate chip cookies?
FOOD
December 9, 2011 | By Craig LaBan, Inquirer Restaurant Critic
The sound of Sonny Rollins' sax and the sizzle of grass-fed meat were wafting through the open window of the Lucky Old Souls Burger Truck the other day. And the sensory combo wafting over the hungry crowd gathering at LOVE Park was so potent, the first customer in line was moved to ask: "Are you guys on the Food Network yet?" "Not quite yet," said Matthew "Feldie" Feldman modestly. "We've only been open five weeks. " But if anyone appreciates life in the fast lane of Philly's accelerating food truck scene, it would be Feldman.
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TRAVEL
May 16, 2016
Hooked on fun Connecticut. All hail the great shad! In this town, the celebration goes on for weeks, culminating in a party on the green with a parade, games, food, arts and crafts vendors, magicians, and family activities. Shad Derby Festival , Windsor, May 21. www.windsorshadderby.com   Arts outdoors Delaware. More than 50 art vendors with visual arts, upcycled art, jewelry, clothing, and more, plus dance and live music. Also food and kids' activities to make this a lively day. Bellefonte Arts Festival , Bellefonte, May 21. http://bit.ly/1W9Rb64   Native American celebration Maryland.
NEWS
April 22, 2016
The truck: Totally impossible not to notice Wheely Wheely Good, the snazzy new truck on Drexel University's campus. Blood-red, decorated with smiling cartoon chefs, the truck grabs your eyeballs and entices your stomach. It whispers, "Forget that lame hot dog stand around the corner. Spread your wings. Try some Asian fusion. " Not literally, of course, but that's the vibe we get. The menu: "Overwhelming" is the first word that comes to mind. There's just a lot happening here. We were nearly paralyzed by the options, from the rice balls to the soup to the spring rolls to the sushi to the popcorn chicken to the . . . you get the idea.
FOOD
April 1, 2016 | By Anna Goldfarb, For The Inquirer
It might seem odd for a pair focused on Filipino and Hawaiian street food to dabble around ancient Rome for culinary inspiration. But Kiki Aranita and Chris Vacca, co-owners of the Hawaiian-fusion food truck Poi Dog, each majored in classics at Bryn Mawr. So, for them, it's a sensible step in their evolution as chefs, using food to tell personal and political stories. Though Poi Dog's street fare tells the story of Aranita's heritage (she grew up in Hawaii and Hong Kong), this latest endeavor looks at not only what ancient Romans were eating, but why this food was only available to the elite class in their society.
TRAVEL
March 13, 2016
Original Big Island Shave Ice Co. Parks at Blue Dragon Restaurant & Spa, 61-3616 Kawaihae Rd. 808-895-6069. obisic.com. Hours: The Original Big Island Shave Ice Co. food truck operates primarily in Kawaihae. Hours of operation are 11:30 a.m.-5:30 p.m. Tuesday-Saturday and 1:30-5:30 p.m. Sunday. Price: An average shave ice costs $4 to $5. Special flavors such as Halo Halo, Kona Coffee, and Trini-Chantilly cost $5 to $6.
NEWS
February 17, 2016
ISSUE | PUBLIC SAFETY Rate eateries After reading about the Health Department finding subpar conditions around food at Center City restaurants, I propose that Philadelphia adopt the letter-grade system used in New York and Los Angeles ("Phila. health inspectors soon can close eateries," Friday). In those cities and others, eateries must prominently post inspection ratings. That way, customers can see at a glance that the restaurant, lunch counter, or food truck adheres to proper food preparation standards.
NEWS
January 19, 2016
J USTINE CARMINE, 28, of Mayfair, owns Happy Hippy Veg, a vegetarian catering service she launched last summer. She rents space at the Dorrance Hamilton Center for Culinary Enterprises in West Philadelphia, where she stores her food, does prep work and cooks. A Tacony native, she's a graduate of Marywood University in Scranton . Q: How'd you come up with the idea? A: It stemmed from a yoga teacher-training weekend, and I'd been a vegetarian and love to bake and make healthy food that tastes good.
FOOD
January 14, 2016 | Craig LaBan, Inquirer Food Critic
I had come for the smoked mushroom tacos because, well, it had been a vegan kind of week. But then there was duck. And knowing the kind of talent chefs Michael Sultan and Carolyn Nguyen have displayed for the unconventional at their Taco Mondo food truck, it made sense to indulge that instinct in my first visit to Revolution Taco, the brick-and-mortar shop they just launched near Rittenhouse Square with fellow food trucker Alan Krawitz of...
NEWS
November 10, 2015
Y AZMIN AULI, 45, of Northeast Philadelphia, and Cesar Guzman, 48, of Crescentville, co-own El Coqui Panaderia Y Reposteria, a Puerto Rican bakery/restaurant. In 2012, it relocated from Kensington to larger digs on I Street near Venango in Harrowgate. I spoke with Auli. Q: How'd you come up with the idea? A: I came to Philadelphia in 2001 and made cakes and pastries in my house. In 2007, I opened my first bakery in Kensington but I wanted to grow and needed more space and parking.
NEWS
August 21, 2015
  The truck: No matter what you think of Lost in the Woods, this truck is . . . different. And we're not even talking about the game meat entrees they're selling. The truck looks like a testosterone-fueled hunter's nightmare, with a scowling upright bull wearing body armor, clenching what appears to be an Uzi. There's also a deer wearing a white tank top with his fists (yep) clenched, like he's about to ruin your day - either with the rifle slung over his shoulder or the ninja blades attached to his arm. This is the only food truck in Philly that we'd describe as post-apocalyptic.
NEWS
July 27, 2015 | By Mike Newall, Inquirer Columnist
Ibrahim Shah was working the grill at his uncle's food truck across from City Hall on Friday, grilling up breakfast sandwiches for a busy crowd. The day before, on a large building just around the corner, a world-famous artist had begun work on a giant mural - a mural of Ibrahim. But by Friday morning, Ibrahim had yet to see the mural - had yet to see his face so high in the sky. "I have been too busy here with my job," he said, cracking eggs on the grill. He would go when he could get a break.
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