JEREMY DANIELS: “Yeah, people see pork and beef meatballs, and then they see cheese sauce, and they don’t look anything further.”
MEGAN WALHOOD: “It’s like everything shuts down at that point, they can’t look at anything else.”
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MARIO RITTER: Combining food from different cultures has a name: fusion. Food historian Jane Ziegelman says the most important thing is that it has to taste good to succeed.
JANE ZIEGELMAN: “I have had a Korean taco. It’s really, really good. It’s really interesting the way these foods which never grew up together and have no particular reason to harmonize, harmonize in this really gorgeous way.”
(MUSIC)
FRITZI BODENHEIMER: We just heard about food trucks that serve dishes whose flavors blend like singers in harmony. Yet harmony is not what some food trucks are creating with established restaurants.
Some restaurant owners complain that they are losing business to their mobile competition. At the same time, in some cities, food truck owners complain that local rules are keeping them out of popular areas.
Matt Geller is president of the Southern California Mobile Food Vendors Association.
He says food trucks are filling a demand in areas where workers have few choices of where to go for lunch.
MATT GELLER: “So, I call it your workplace island. You don’t have enough time to jump in your car drive somewhere, park, eat, come back. So you’re really relegated to the two restaurants that happen to be in your walking distance.”
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2013-11-25
2013-11-25
2013-11-25
2013-11-25
2013-11-25
2013-11-25