I just returned from a 10.6 mile walk in Chicago, while waiting for my train to leave. While I was out, I saw another food truck, BQ Afro Root Cuisine, Nigerian Food (see previous post).
I also saw hundreds of people using bicycles for commuting. Really. I have heard it was bike friendly, but to see it was amazing. There were signs to tell drivers to yield to cyclist. And they did.
When I return tomorrow, my kids and I will be on our bikes and I hope everyone joins us in some form of exercise of moderate intensity.
Thursday, June 18, 2009
Wednesday, June 17, 2009
Keep on Truckin'
As I hurried to the bus station to begin my journey back home from Kansas City, I passed a row of food trucks of different cuisines--gyros, mexican and Lutfi's Fried Fish. It must be good, there was a long line!
Ironically, I recently read an article in the Wall Street Journal, titled, "Food Truck Nation". It chronicled the new boom of food trucks across the nation, in cities of all sizes. In DC, there are the organically themed, "On the Fly" trucks. The "Green Truck", serving fish tacos in vegetable oil fueled vehicles. And Kogi BBQ, serving Korean-styled tacos in LA, and powered by 28,000 followers on twitter, using bankrupt Chrysler subsidiary Global Electric Motorcars! And make sure you follow metwitter.com/culinaryconverse!).
As you can see, these are not your traditional roach-coaches. This is often high end fare that cost more than a hot dog but less than the same food in a sit down traditional restaurant.
The street food movement is not a new phenomenon. Pepper Pot street vendors in Philadelphia in the 19th century popularized food for people on the move!
All of this reminds me of food trucks in my locale, "Wilsons Hot Tamales", Mississippi Delta-style cornmeal tamales. They are great and recently I ate them with a glass of Riesling wine. You have to try this. they will keep you truckin'!
Ironically, I recently read an article in the Wall Street Journal, titled, "Food Truck Nation". It chronicled the new boom of food trucks across the nation, in cities of all sizes. In DC, there are the organically themed, "On the Fly" trucks. The "Green Truck", serving fish tacos in vegetable oil fueled vehicles. And Kogi BBQ, serving Korean-styled tacos in LA, and powered by 28,000 followers on twitter, using bankrupt Chrysler subsidiary Global Electric Motorcars! And make sure you follow metwitter.com/culinaryconverse!).
As you can see, these are not your traditional roach-coaches. This is often high end fare that cost more than a hot dog but less than the same food in a sit down traditional restaurant.
The street food movement is not a new phenomenon. Pepper Pot street vendors in Philadelphia in the 19th century popularized food for people on the move!
All of this reminds me of food trucks in my locale, "Wilsons Hot Tamales", Mississippi Delta-style cornmeal tamales. They are great and recently I ate them with a glass of Riesling wine. You have to try this. they will keep you truckin'!
Generational grubbing gems
I am returning to St. Louis to visit my 97 year old grandmother. She has been a picture of health for all of her life. The she fell and life is getting complicated.
I stayed with my Aunt Liz and she worked as a professional cook, so I got to taste some of her simple yet tasteful and healthful offerings. In a short period of time, all while talking to my father and I, she made her meat loaf, macaroni and cheese and smothered cabbage. She cut the cabbage, and peppers,placing them in a pot of hot oil. She the reduced to heat and allowed the vegetables to simmer. The process will allow its own juice to be produced. Seasoned to taste, this dish really set off our dinner. Then we had a culturally competent culinary conversation. . .
I stayed with my Aunt Liz and she worked as a professional cook, so I got to taste some of her simple yet tasteful and healthful offerings. In a short period of time, all while talking to my father and I, she made her meat loaf, macaroni and cheese and smothered cabbage. She cut the cabbage, and peppers,placing them in a pot of hot oil. She the reduced to heat and allowed the vegetables to simmer. The process will allow its own juice to be produced. Seasoned to taste, this dish really set off our dinner. Then we had a culturally competent culinary conversation. . .
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