Portland’s thriving food-truck scene is a destination in its own right. Photo courtesy Roboppy via Flickr
A New York minute is understood to be the interval of time between a Manhattan traffic light turning green and the guy in the car behind you honking his horn.
Lately it’s also enough time for a hungry Manhattanite to get a substantial grass-fed beef hamburger, sourced straight from the La Cense ranch in Montana to its New York “Beef Burger Truck”; an iced, rainforest-friendly coffee from the Street Sweets truck, served up in a clear but biodegradable cup; or a cone of whole-bean vanilla ice cream made from hormone-free dairy and pure cane sugar, from the Van Leeuwen Ice Cream truck. And still have change left over from a $20.
They’re part of a new wave of Net-savvy street food vendors across the country who are transporting the Slow Food movement’s embrace of local, sustainably-grown, and uncommonly delicious ingredients beyond the confines of pricey restaurants into the nation’s coast-to-coast love affair with street food. Call them the nouvelle food trucks.
Despite the grim state of the econom... Read more
