Palenque Truck
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Organic & Eco-Friendly Colombian Cuisine

Joonbug’s taste buds were awakened with diverse flavors from the only Colombian style food truck in NYC,Palenque! This food truck, specializing in arepas, is back in action after taking some time off over the winter.

What makes a Colombian arepa different than the more common Venezuelan ones you might ask? Venezuelan arepas have more of a sandwich look to them and are filled with meat, cheese, and vegetables whereas a Colombian arepa is open-faced and topped with the selected ingredients.

The menu at Palenque has a pretty diverse selection to choose from and all the ingredients are eco-friendly and organic. While the menu doesn’t seem like traditional Colombian food, there is an authentic charm to it. Perhaps that’s because of the Colombian owners, Viviana Lewis and Nina Sierra. Plus their sauces are homemade and taste amazing. When we visited the truck last week, we decided to change things up and order a brown rice sesame arepa instead of the original corn. We also decided to go vegetarian and try the seitan topping, but if that’s not your thing there are plenty of meat options as well. We have to say though, we are pretty glad we got out of our comfort zones and tried something new. We might be going back for round 2 tomorrow.

Check out there schedule here to find out where they’ll be next!

For a peek at the Palenque menu before you track down the truck, see the image below!

The Palenque Menu

http://joonbug.com/newyork/firstcourse/Palenque-Food-Truck/rR8rMxBqlGx

The Green Truck (credit: NYSF)

About 2 weeks ago, there was a big hubbub in the press with the unveiling of Neapolitan Express.  Mainstream media outlets were calling them the city’s “first green food truck”. A noble pursuit, but Neapolitan Express weren’t exactly the first.

The mainstream media doesn’t know food trucks like we do. Not to take anything away from Neapolitan Express, who are doing something very good, but we  have enjoyed food from 2 other “green” food trucks  in NYC over the past few years.

(credit: NYSF)

Neapolitan Express is the first food truck in NYC that runs on compressed natural gas, which produces almost 75% less greenhouse gas emissions than food trucks that run on gas and diesel. Very nice!

Two other food trucks we know of ran on bio-diesel, which is basically used cooking oil.

People who have been following food NYC trucks for a few years may remember the Green Truck. They were a vegetarian truck that ran on the previous day’s vegetable oil.

We first saw the Green Truck at the 2010 NYC Food Film Festival, but they were only around NYC for a year or so. They started in LA, moved to NYC for a year, and have been back in LA ever since.

Max Crespo, the owner of Neapolitan Express, told us that bio-diesel doesn’t work as well in cold weather, as it thickens and coagulates. This may have been another factor in the Green Truck’s return to LA.

Last year, the Snap Truck, who served Chicago and other style hot dogs and burgers, also ran on bio-diesel from used cooking oil. This led to one of our favorite slogans on the Snap Truck t-shirt – “Fueled By Fries”.

Just like food trucks themselves, we hope this is not just a trend, but a shift in the food truck landscape. Three may not make it a seismic shift, but anything that is less destructive to environment is good by us – especially if it serves delicious street food!

Make sure you check back around lunchtime for our First Look at Neapolitan Express.

(credit: NYSF)

http://newyorkstreetfood.com/39998/food-trucks-starting-to-make-inroads-towards-a-green-future/#more-39998

(credit: Sophie Kleeman / Gothamist)

We know Mayor Bloomberg was a big supporter of food trucks bringing relief to victims of Hurricane Sandy.

Now the Mayor is throwing his support behind Neapolitan Express, a pizza truck that produces almost 75% less greenhouse gas emissions than those that run on gas and diesel.

From the front, it kind of looks like a hotel shuttle van, but we expect the food will be much better.

Mayor Michael Bloomberg and oil magnate T. Boone Pickens joined forces at City Hall Park today to introduce New York City’s first food truck poweredentirely by compressed natural gas. The truck, Neapolitan Express, serves a variety of doughy goods, including marinara and margherita pizzas.

Both Neapolitan and its partner in the project, Clean Energy Fuels, hope to start a new trend in sustainability in food trucks. “[It's] a partnership that is taking both arts to a new height,” said Bloomberg, who spoke to a crowd gathered in front of the truck.

The truck’s oven is hot enough to cook a pizza in 90 seconds. The high-end mini-pies with ingredients imported from Italy sell for $7 and have 680 calories.

Max Crespo, of Neapolitan, said the truck was “ready to hit the streets of New York” and that he planned to have similar trucks in other major cities.

We tried to find a twitter account, but so far have not been able to. We will update you as soon as we have more info.

(credit: Edward Reed/Mayor’s Office)

http://newyorkstreetfood.com/39711/new-eco-friendly-pizza-truck-rolling-into-town/

The trend that brings pleasure to pedestrians and pain to parking spot-seekers has been both applauded and criticized for its perceived sustainability. Are food trucks greener than brick-and-mortar restaurants?

It’s true that roaming restaurants require fuel and generate pollution, but permanent restaurants use scads of electricity, water, and (sometimes) ingredients imported from across the globe. Food trucks, once situated, most often only move once or twice during the day, resulting in less fuel usage than, say, a traditional ice cream truck that is constantly on the prowl for customers. Food trucks use little water, and often source their ingredients from smaller, local vendors.

That said, food trucks generate more paper and plastic waste unless the owner chooses compostable supplies. And here’s where the debate can turn in pretty much any direction you want to take it.

The bottom line is that, just like with any business, the answer boils down to the measures taken by the particular vendor. Some food trucks are easy on the environment, others aren’t.

Many food truck vendors practice good green habits, but it’s the ones who employ these components that should receive a thumbs-up for sustainability:

• The use of locally farmed ingredients.
• The use of organic ingredients.
• The use of fair trade products.
• Trucks fueled with biodiesel or vegetable oil.
• Trucks with zero-emissions systems.
• The use of propane and rechargeable batteries.
• The use of solar power.
• Packaging and utensils that are either recyclable or compostable.
• Organic and compostable items given to farm or composting facility.
• No idling engine.

If you watch the Food Network, chances are you’ve tuned into the Great Food Truck Raceat some point–or you’ve at least heard of it. While food trucks are a definite step up from traditional sidewalk carts (think: boiled peanuts and hot dogs), the latest and greatest food trucks are offering a healthier variety–and quite possibly changing the way America eats.

At least that’s the goal of  Stephanie Morgan, owner of Seabirds Food Truck whose California vegan truck has appeared on the Food Network. According to Morgan, the standard American diet is extremely harmful and causes so many problems mentally, physically and environmentally. So this vegan turned entrepreneur is out to inspire people with a positive, more sustainable and more compassionate way of eating. And if you think that means boring, bland veggies on a plate, just wait until you hear about some of the food she serves!

Tell me about your vegan truck. Why did you start this and what are your goals?

Seabirds is a 100% vegan truck that features local organic produce. I started the Seabirds Truck because I wanted to make a positive impact in my community and in the world. I wanted to turn people on to a healthier, more sustainable and compassionate way of eating. At the end of the day, I want everyone to be able to eat well so they feel their best.

Have you always been a vegan?

I’ve been vegan for five years. I was raised eating meat and dairy. My mother’s dinners were comprised of a meat, starch and vegetables. She had an amazing garden when I was a child, and I was always amazed at how wonderful all the fruits and veggies tasted that she grew. I would eat cherry tomatoes like candy and they were nothing like what we would buy from the market. At a young age I realized how amazing seasonal, organic, and local produce could be, and I know that stuck with me and influenced my eating choices as an adult and ultimately my career choice.

Why is this mission important to you?

Its important for so many reasons. First, many people do not realize how much their diet effects their health. Stroke, heart disease, type II diabetes, cancer, and many more are all-effected by what we put in our mouths three times a day. The standard American diet is extremely harmful and it causes so many problems–mentally, physically, and environmentally.

Second, for me, living a vegan lifestyle and helping others to do the same is just the right thing to do. I’m not one to sit on the sidelines and I’m not one to ignore important issues and throw up my hands and say “Oh, hell with it!” When I believe in something I throw myself into it. It’s important to not just complain, but to take action and lead by example. I find value and happiness in a lifestyle that matches my beliefs.

What are some of the most popular menu items?

Our tacos are very popular, especially our Beer Battered Avocado Tacos and Jack Asada Tacos made from green jackfruit. We also serve a seasonal kale salad that is a top seller.

OK, I’ll take one of each, please! I know celebs like Ellen have touted your food. How awesome has the response been to your vegan truck?

We have some incredible customers! We have many that whole-heartedly believe in what we are doing, and we also have some other regulars that aren’t necessarily passionate about the vegan movement (or whatever you want to call it), they just enjoy our food and keep coming back. We have fed some celebs too that have given us rave reviews like Darryl Hannah, Moby, Matt Groening, Portia De Rossi and Robin Roberts.

Do you think you’re inspiring others to eat local and organic, as well as animal-free?

Yes! That’s the best part. We get emails often saying that we have inspired someone to eat vegan more often or eat more local and seasonal produce, etc. We cater to those with diet restrictions so they are always very appreciative. We try our best to let people know all the amazing benefits of eating this way without being preachy. When people understand the value of our food and our mission than we have succeeded.

Do you ultimately want to help change the way Americans eat? Why?

Absolutely. So many reasons–child obesity, sustainability, to save water, to support local farmers, to avoid pesticides and harmful chemicals, animal cruelty…. Eating vegan, even one day a week, can make a huge difference!

Can you share one of your favorite recipes with us?

Beet & Apple Salad (gluten/soy free)
With toasted pistachios & horseradish dijon vinaigrette

Ingredients:

• 2 beets
• 1-2 green apples, thinly sliced
• 1/4 cup salted pistachios

- Remove stems from beets and Wash well. Rub with olive oil and wrap in foil. Roast at 400 degrees for about 35 minutes or until fork tender. Let cool, then cut in half and slice thin to match the apples.
- Apples should be sliced thin- 1/4-1/2 inch . Immediately soak in cold water with lots of lemon juice so they don’t brown

Horseradish Dijon Vinaigrette:

• 1/4 cup extra-virgin olive oil,
• 1/2 t each of Salt and pepper
• 1/8 cup apple-cider vinegar
• 1 Teaspoon [horseradish] Dijon mustard

Whisk all ingredients together and enjoy!

Photo: courtesy of seabirds food truck

Could electricity power the food truck revolution in Winnipeg?

Food is at the centre of every culture, and culture is at the essence of urban life. Food, culture and cities all must come together to build sustainability. So as Winnipeg opens its palette to new flavours, there are new opportunities for creating a sustainable food culture. What some are calling “the food truck revolution” could have a role to play in building a greener city.

Food trucks are a great way of increasing the density of activities in our cites without creating huge new demands on infrastructure. As more areas of North American downtowns shift away from the legacy of zonal segregation that that kept offices, shops and residents each in their own quarters, small mobile food trucks are well placed to quickly colonize their broad under-serviced thoroughfares. By making smart use of existing infrastructure, they help bring people together, fostering community development while reducing pressures of sprawl. They also provide low cost start-up opportunities for businesses and increase culinary diversity.

So what can cities do help to encourage food trucks?

Photo: Green Action Centre

There are all kinds of zoning and health issues that need to be resolved for food trucks to work, and Green Action Centre does not have answers to these. But one simple way to make food trucks more accessible is to build plug in stations to provide cheap, clean, noise-free power to food trucks at strategic locations around the city. Get rid of the diesel generators and power food carts with electricity.

Food trucks are not the biggest source of pollution in a city like Winnipeg. Still, switching to plug-in would be easy since many kitchens are already adapted for AC power. Changing over just 20 trucks could reduce greenhouse gas emissions by over 138 tonnes of carbon dioxide per year*. It would be quieter, save vendors money and create new markets for their products.

In other cities like Portland Oregon, there are food truck parks with plug in stations. Eaters can hear each other; there no gasoline particles in your burritos, and carbon emissions are reduced. There is no reason we cannot do the same in Winnipeg, starting in some of the areas like Broadway or the Exchange where food carts are already prevalent.

There are plenty of difficult problems that must be solved in shifting to a sustainable, low-carbon economy. Let’s not get stalled on the ones that are easy and tasty for everyone.

* Based on typical consumption of 20 litres gasoline/day, 150 days per year.

With nearly 700 food carts licensed last year, Portland, Ore., is arguable a leader in the mobile food revolution. Lucky residents can choose between Iraqi-Jewish sabich, yeasted Belgian liege waffles, or Indonesian rendang, all served out of a friendly window on the sidewalk. But all of these mobile meals come with a downside — namely, trash.

According to some estimates, food carts dispose of roughly 60,000 containers every month in downtown Portland alone. Some are compostable, some recycleable (though not through Portland’s current curbside program), but regardless, city officials say most end up in the garbage. And green-minded “cartivores” who want to bring their own containers are prevented from doing so by the city’s health code.

As we’ve reported, food waste is a giant worldwide mess, but there are many folks taking action on a local scale. Last year, a new Portland company, GO Box, cropped up with a solution to the mountain of clamshell packages. Participating carts stock GO Box’s reusable containers, which are made of a blue-tinted #5 plastic, like a more durable version of the standards takeout clamshell.

Once containers are used, they are collected at drop-off sites and then professionally cleaned (satisfying our protective friends at the health department). Eaters sign up for a $12 annual membership fee, and each time they drop off a dirty tray, they get a token to exchange for a clean one the next time they dine at a participating cart.

Currently about 50 carts participate, along with a handful of restaurants and vendors at the stadium that hosts Portland’s soccer team. They pay a nominal fee for each GO Box used (partially offset by the savings on disposables), and receive an incentive for each new member they sign up (as well as the positive publicity from signing onto the program).

Founder Laura Weiss has a background in environmental policy, and has been growing GO Box since last summer. IT now boasts about 1,000 subscribers, with more signing up every month. Weiss has been working out the logistics as they scale up — figuring out how to locate and staff collection sites, signing restaurants up to volunteer dishwashing services, figuring out a route of bicycle-based deliveries and collections — but she says her biggest mission is just getting people to think differently.

“It’s a whole new idea people have to wrap their minds around — we don’t need to have disposables,” she says. Although closed systems like this have existed for years in cafeterias and hospitals, people are just starting to realize that, with a little coordination, a similar practice can take hold among independent cart businesses.

The city of Portland recognized GO Box this year with an award for their sustainable businesses practices. Lindsey Maser, with the city’s Bureau of Planning and Sustainability, described the program as a win-win for everyone. “It was really exciting that she was meeting a demand — so many people in Portland wanted it, and nobody was offering it.”

And cart owners are excited as well. Kevin Scofield dishes out about a half-dozen plate lunches into GO Box containers every day at his Hawaiian cart 808 Grinds. Although he acknowledges that cart space is tight, the frequent drop-offs mean that he can manage a small pile at a time. “Obviously we want to make money and do well, but we also want to do the right thing,” Scofield says. He’s happy to help out another small business as well, and notes that the customers committed to sustainability are happy that he provides the service.

Scott Fitzsimons and Genevieve Rades dish out their Carolina barbecue into GO Box containers, and say some customers actually seek them out because of it (GO Box lists participating vendors on its website to share the love).

As an environmentalist, Laura Weiss would love to see GO Box spread beyond Portland, and has fielded interested calls from Stockholm to Vancouver, B.C. She acknowledges that there are certain factors required for success, namely the density to support such a system (GO Box currently only offers service in the cart-and-pedestrian-rich downtown corridor). And it relies on food cart cooperation.

But even this small service makes an impact — based on the numbers of containers cleaned, Weiss estimates that GO Box has already kept nearly 10,000 clamshells out of the waste stream.

http://www.npr.org/blogs/thesalt/2012/08/27/160110851/portland-company-aims-to-tame-food-truck-trash

Eating street meat straight out of a roach coach — not exactly the most glamorous outpost for people looking for a quick bite. But lucky us, street vendors are hitting the road and glamming up fast food. We rounded up 26 of the best food trucks across the U.S. with meals on wheels that take a healthy, innovative, sustainable, and gourmet approach to standard street fare. Good Humor trucks may have been at the forefront of mobile treats, but now gourmet sandwiches, smoothies and salads are taking over. Here’s where to find the best of the best:

1. Blenders and Bowls — Austin, TX

Photo: Blenders and Bowls

Look out for this bright yellow truck with matching bananas strewn across the service window. Blenders and Bowls specialize in organic açaí bowls — a thick blend of the açaí berry topped with hemp granola, a variety of fresh fruit, and a drizzle of honey. These guys are all about the superfoods like cacao, chia seeds, goji berries, hemp, and yerba mate (just to name a few). Right now, the seasonal bowl is the Peach Won, which is topped with genuine Texas peaches. A cold treat that can be made vegan or gluten free, the bowls go for $7 each.
Track ‘em down: @BlendersBowls, or visit the brick and mortar store at 206 East 4^thSt., Austin, TX.

2. Bon Me Truck — Boston, MA

Photo: Jennifer Ngo

This baby blue truck makes the majority of its drinks, dressings, and desserts from scratch. Popular beverages like the Thai basil limeade and ginger lemonade add some spice to standard warm weather drinks. Main menu offerings include rice bowls (brown rice available!), the Bon Me sandwich, and noodle salads (all $6). The most popular choice? The soba noodle salad with tofu and shiitake mushrooms drizzled with toasted sesame dressing, says Bon Me team member Jenn Ngo. Aside from daily protein specials, the truck always has Chinese BBQ pork, spice rubbed chicken, and tofu and shiitake mushrooms.
Track ‘em down: @bonme

3. The Cinnamon Snail — New York, NY

Photo: The Cinnamon Snail

With a vegan and organic menu that changes seasonally, the snail features breakfast burritos and some pretty gourmet sandwiches when lunchtime rolls around. With no escargot actually on the menu, the snail gets its name from the truck’s signature cinnamon rolls. Expect to pay around $7 to $8 for sandwiches (like the maple mustard tempeh), and $2 to $4 for desserts like the miniature cheesecakes and vegan donuts, (and duh, those rolls).
Track ‘em down: @VeganLunchTruck

4. Clover Truck — Boston, MA

Photo: Clover Food Lab

These trucks (in 11 locations!) feature a changing menu focusing on freshness with juices, summer salads, and winter soups. The food truck fleet serves local, vegetarian, mostly organic meals. Clover jazzes up old favorites in fun ways like the hand-cut French fries with rosemary, zucchini fritters, and chilled cucumber and mint soup. The trucks themselves run on recycled vegetable oil, and all the utensils, napkins, and other items are compostable. (Now that’s green!) All sandwiches, which sell for $6 each, come in a thick hunk of warm pita bread.
Track ‘em down: @cloverfoodtruck, or visit the brick and mortar store at 7 Holyoke St., Cambridge, MA.

5. Food Farm — San Diego, CA

Photo: Chris Tate

It’s hard to miss the big green reno-ed school bus that is Food Farm. Chef and owner Kari Rich puts a gourmet touch (she trained at Le Cordon Bleu California) on street food. Rich is all about local, organic, sustainable food — and most of it happens to be healthy too. They shell out staples like grass-fed beef sliders with caramelized onions, and a baby greens salad with citrus and candied nuts. Entrees go for $7, and sides for $4.
Track ‘em down: @foodfarmsd

6. GMonkey – Durham, CT

Photo: Rawtographer

This vegetarian, eco-friendly food truck (it runs on biofuel), promises to source most of their ingredients from local farms and food producers. GMonkey offers vegan and gluten-free options, too! Vegan donuts, locally produced cheeses, sweet potato fries (cooked in 100 percent vegetarian canola oil), and organic smoothies are just a few options. Why the name? “G” for the truck’s sustainability (g for green), and “monkey” for the animal’s high intelligence and mostly vegetarian diet. The truck also features a raw food line, with items like the curried un-chicken salad (made from sprouted nuts and seeds). Meals range from $8 to $10.
Track ‘em down: @gmonkeymoblie

7. Good Food – Madison, WI

Photo: Melanie Nelson

This truck serves scratch-made soups when it’s cold, and offers daily special salads and wraps made with fresh herbs year round. “A little fresh basil or cilantro (or both) makes everything better,” says founder Melanie Nelson. While Madison has a lot of ethnic food carts, hot dog food carts, and all sorts of street-side fried treats, Nelson wanted to provide a truck focusing on leafy greens, veggies, fruits, whole grains, nuts, and lean proteins with plenty of vegetarian and vegan options. Good Food vends if it’s 10 degrees or 100 degrees, and whips up custom meals with choice of a fresh apple or banana. The “Meal Deal” — the soup of the day plus a small wrap or salad — goes for $7.
Track ‘em down: @thegoodfoodcart

8. The Green Pirate Juice Truck — New York, NY

Photo: Green Pirate Juice Truck

These guys offer fresh, healthy, delicious refreshments. Green Pirate not only pumps its customers with nutritious beverages — they teach what they preach. Founder Deborah Smith, a graduate of the Institute for Integrative Nutrition, offers one-on-one juicing guidance. Try the fan favorite, Pear Essentials (pear, cantaloupe, lime, cucumber, mint), or The McCarrot Park (carrot, ginger, apple). Aside from fresh juices, the truck recently added a shake made with homemade organic raw almond milk, blueberries, dates, raw cacao nibs, organic vanilla, and raw honey to the menu. Green Pirate also offers classes on healthy cooking, composting, and cleansing. Get a .50 cent discount with your own 16 oz. cup from home.
Track ‘em down: @juicepirate

8. Green Truck — Los Angeles and San Diego, CA

Photo: Kam Miceli

Green Truck believes in providing healthy, fresh, organic food — but also spreads the green past the plate. Recycled vegetable oil from the previous day’s cooking powers the trucks, and solar panels provide extra energy. They also use either recyclable or compostable utensils and packaging, which are then composted and delivered back to the farms that provide the truck’s ingredients. Burgers, like the vegan Mother Trucker (gluten-free patty, tomato, local sunflower sprouts, beet sauce, and goat’s milk feta, aged cheddar, or smoked gouda), and entrees like heirloom beet and quinoa salad sell for $7 to $10.
Track ‘em down: @GreenTruck_SD

9. Happy Belly Curbside Kitchen — Atlanta, GA

Photo: Happy Belly

This farm-to-street truck focuses on fresh, affordable food and donates 5 percent of its profits to the Boys & Girls Club of Atlanta. Some of the inventive creations include the happy belly signature kale Waldorf salad, with green apples, blue cheese, pecans, applewood smoked bacon, and honey dressing, and the puffin paleo (free-range chicken on a bed of sautéed zucchini noodles, pine nuts, and fresh basil pesto). Meals are $8 to $10.
Track ‘em down: @happybellytruck

10. Hola Arepa — Minneapolis, MN

Photo: Christina Nguyen

This truck sticks to mostly sustainable Latin cuisine, and uses only locally raised all-natural meats. They specialize in arepas, Venezuelan cornmeal patties cooked on a griddle, split open like a pita, and stuffed with deliciousness. And by deliciousness, we mean a choice of beans, tasty sauces, cheese, veggies, and proteins like pesto chicken or slow-roasted pork. All of the arepas — just six bucks a pop — are also gluten-free. Find Hola Arepa in downtown Minneapolis, most weekdays, and once a week in downtown St. Paul.
Track ‘em down: @holaarepa

11. Igo Vego — Madison, WI

Photo: Lu Venus Mayas

This cart, built by its owners from a bare metal frame and solar panels, pumps out hearty harvest salads full of seasonal ingredients (for just $3 a pop). And with food sensitivities in mind, the cart offers four vegan burgers ($7) with different bases. Try the Mystic Mushroom (made from Portobello, button, and crimini mushrooms with barley and kale), or the rice-based Veg-Out burger with a black and brown rice patty and topped with the truck’s secret sauce. “We try to maximize nutriciousness and deliciousness,” says founder Tammy Markee-Mayas. The cart favors local and organic ingredients and serves its dishes in compostable packaging.
Track ‘em down: @IgoVego

12. Let’s Be Frank — San Francisco and Los Angeles, CA

Photo: Let’s Be Frank

Let’s be frank here — hot dogs aren’t usually considered healthy. (See: This. Yuck!) But these dogs and sausages ($5) come from grass-fed animals and are free of hormones, antibiotics, nitrates, and nitrites. When LBF started, they sought to support California ranchers who raised their cattle on pasture. So what’s so good about pasture-raised meat? Studies show it’s got more vitamins like A, E and Omega-3s^[1]. Make sure to try the big red truck’s signature Devil Sauce, too.
Track ‘em down: @letsbefrank, or visit the shop at 3318 Steiner St. in San Francisco.

13. Momogoose — Boston and Cambridge, MA

Photo: Vivian C, Yelp.com

This truck has been around for over 20 years and specializes in healthy gourmet Southeast Asian cuisine. And they’ve got it all: vegan, vegetarian, and meatatarian (well, non-vegetarian). So what’s with the name? Goose comes from the owners’ old Cambridge restaurant called Poppa & Goose, and momo is short for more eating, more sharing. The more food Momogoose pumps out, the more they give to local and global charities. Plus, the truck’s own meal-for-meal initiative, it donates a meal to the World Food Programme for each one sold. Choose from a baguette, rice bowl, noodle bowl, or salad bowl, add a choice of protein ($5 for tofu, $6 for meats), and top with mixed greens, veggies, herbs, and sauces.
Track ‘em down: @momogoose

14. Native Bowl — Portland, OR

Photo: Native Bowl

All the food at Native Bowl is made from scratch, with influences from Japan, Taiwan, Korea, and the Middle East. Each bowl starts with jasmine rice and gets topped with choices of fresh veggies, garlic tofu, and sauces (like fire-breathing dragon, house-made ranch, or house-made lemon tahini). The bowls have fun names like “The Couch” (jasmine rice, garlic tofu, sweet and spicy gochujang sauce, bean sprouts, organic spinach, shredded carrots, scallions, and toasted sesame seeds), and “The Broadway” (jasmine rice, garlic tofu, house-made peanut ginger sauce, cilantro, shredded red cabbage, carrots, scallions, and toasted sesame seeds), and sell for $6.50 each. House brewed teas — like peach rooibos and bourbon vanilla rooibos — and dessert specials round out the menu. Owners Julie and Jay Hasson suggest stirring up the layers of ingredients before digging in (and re-using the bowl at your next visit)!
Track ‘em down:@nativebowl

15. Nom Nom Truck — Los Angeles, CA

Photo: Misa Chien

Om nom nom! This eloquently named truck specializes in classic grilled pork banh mi, a light, pillowy Vietnamese (vegan) baguette filled with simply marinated fresh vegetables and grilled pork. Their best seller? The honey-grilled pork banh mi ($6.75), which is one of owner Jennifer Green’s family recipes. Nom Nom also sells tacos ($3), served on two corn tortillas with pickled carrot and daikon radish, julienned cucumber, cilantro, and house sriracha aioli. Nomnivores can also try a variety of fresh lemonades from the rotating weekly menu.
Track ‘em down: @nomnomtruck

16. Nectar — Atlanta, GA

Photo: Naruna Rangel

Pick up raw, fresh juice, made to order. The smoothies (16 oz. for $4) have no added sugar or high-fructose corn syrup, and no canned ingredients. What they do have are superfoods like kava, coconut, acai, flax, gingko, and spirulina. There’s also nectar shots, like the “flu shot” with lemon, ginger, and cayenne pepper. The green pastel truck also serves up soup, salad, and paninis ($7). Chicken pesto Panini and a flu shot, anyone?
Track ‘em down: @nectarga

17. Organic Oasis — Los Angeles, CA

Photo: PeterVasselais

These guys — who say they’re the world’s first solar powered smoothie truck — use whole fruits and veggies, and fresh coconut water to make their signature blended delights. The smoothies are vegan, gluten-free, dairy-free, and contain no processed sugar or filler ice. They range from the triple berry (acai, goji, blueberry) to the Mayan chocolate (coconut water, cacao powder, almond milk, banana, dates, and vanilla). In addition to running partially on solar energy, the Oasis truck serves up their cool bevs in biodegradable cups. Flavors change seasonally and sell for $6 to $9 (depending on size). The truck offers a few sandwiches, like the vegan vegetable melt ($10) or the tuna melt ($8), as well as fun snacks like the avocado bowl ($7) — Hass avocado topped with kale chips and Himalayan sea salt.
Track ‘em down: @OrganicOasis

18. Phat Salads and Wraps — Napa, FL

Photo: Phat Salads and Wraps

Phat, which stands for “pretty healthy and tasty,” serves salads tossed in a bowl or bundled up in a tortilla wrap, and soup. Early in the morning, try the breakfast wrap — scrambled eggs, cheddar, and bacon, sausage, or ham for $5. And for lunch, the truck serves up a few great selections like the Santa Fe (romaine, grilled chicken or steak, avocado, black beans, cilantro, tomato, cheddar, bell pepper, crunchy tortilla strips, and chipotle-lime dressing) for $6.75, or the Napa (romaine, tomato, carrot, green onion, and cucumber) for $5. Toss it or ask for a whole-wheat tortilla. For extra protein, ask to “make it phat” and get additional chicken or steak.
Track ‘em down: 707-363-9658

19. Rouge Tomate — New York, NY

Photo: Evan Sung

The philosophy behind this gourmet truck (only in its second season) is to incorporate seasonal inspiration into dishes that rely heavily on local ingredients. To land its prime location in Central Park, Rouge Tomate got its certification from the Green Restaurant Association, thanks to its recycled materials, solar panels, and biodegradable paper products. Get classy with a grass-fed buffalo burger or homemade ice cream sandwiches. Gourmet sandwiches, like the Moroccan chicken — Amish country chicken, North African spices, sweet peppers and onion, harissa, tomato, wild arugula, and minted yogurt — sell for $6 to $8.
Track ‘em down: @RougeTomateNYC for the Central Park Cart, or check out the restaurant at 10 E. 60^th Street in New York.

20. Sea Birds — Los Angeles, CA

Photo: Shelby Steen

With a dream for vegan street food and the passion to provide healthy, local, affordable food, the birds decided to stick to 100 percent vegan and organic fare. Enjoy a menu (changed weekly) filled with salads like the beet and apple ($4), and tacos like the Jack Asada with marinated jackfruit, cilantro, onion and truck made salsa verde ($7). Lots of the options are gluten-free and soy-free, too. And for dessert, try organic vegan cupcakes from Life is Sweet Bakeshop.
Track ‘em down: @SeabirdsTruck

21. Starfruit Café — Chicago, IL

Photo: Vince Bozman

The Starfruit (while not being one of their flavors) serves frozen kefir ($4), a thick yogurt-like product originally from Iceland packed full of belly-healthy probiotics. The traveling treats onboard include low-fat smoothies, frozen treats, and parfaits. Starfruit calls their concoctions “the lighthearted lovechildren of taste and nutrition.” The truck offers two tart-n’-tangy flavors each day, including fruity varieties like mango, pomegranate, peach, and cherry, and others like chocolate truffle and birthday cake. If that doesn’t do it for ya, have at it with the toppings, like cereals, nuts, and goji berries ($1.00 for the first, and $0.50 for any additional).
Track ‘em down: @starfruitcafe, or visit one of the shops (locations listed here)

22. Taim Mobile — New York, NY

Photo: Taim Mobile

For smoothies and falafel (a fantastic combo) Taim Mobile is it. The falafel is gluten-free and cooked to order in trans-fat free vegetable oil. Husband and wife team Einat Admony and Stefan Nafziger created a mostly vegan menu influenced by Tel Aviv street food. Choose from salads, sandwiches, and platters ($4 to $11), all made with fresh veggies, too! Wash it down with a creative smoothie like the pear, mint, and lemon or the date, lime, and banana ($5).
Track ‘em down: @TaimMobile, or visit the brick-n’-mortar at 222 Waverly Place in New York.

23. TaKorean — Washington, DC

Photo: TaKorean

This hybrid of Korean BBQ and Mexican fare offers a choice of Korean style Bulgogi beef, tangy chicken, or caramelized tofu tacos topped with fresh spicy or mild slaw, cool lime crème, Sriracha Chili sauce, fresh cilantro, and sesame seeds. The best seller is the Bulgogi steak taco, which is thin sliced fresh ribeye steak marinated in a sweet and spicy soy-based sauce. Founder Mike Lendard says he’s set on providing healthy reasonably priced meals while also giving back to the community. Takorean donates 1 percent of sales to local environmental and youth based non-profit organizations. Tacos sell for $3.50 each (or three for $9), and bowls also go for $9.
Track ‘em down: @TaKorean

25. Vellee Deli — Minneapolis, MN

Photo: Velle Deli

The Vellee peeps fuse Pan-Asian and Mexican food, creatively merging fresh ingredients with not so conventional flavors. Choose from baguettes, tacos, burritos, quesadillas, and eggrolls. This truck doesn’t offer the biggest menu, but sticks to a few options for each category, ranging from $4 to $8 each. While tacos and burritos may not exactly sound like typical healthy fare, owner Will Xiong says instead of loading the goods with fillers like beans, tons of cheese, and sour cream, they use fresh vegetables, kimchi, and light sauces. “Our goal is simple,” he says, “we want to fill you up, but not weigh you down.” Ask for some extra “kicks” for a customized spiciness level. And if Vellee’s food serves up too serious a spicy butt kicking, try the strawberry lemonade to wash it all down.
Track ‘em down: @VelleeDeli

26. Sweetflow Mobile — DC, Virginia, Maryland, and Pennsylvania

Photo: Sweetflow Mobile

For fun, fashionable food, hit up Sweetgreen. Nicolas Jammet, Jonathan Neman, and Nathaniel Ru, all Georgetown students and food lovers, decided to create simple, healthy, fast options, and in 2007, Sweetgreen was born. The menu includes all sorts of salads and wraps ($8 to $11), with fresh locally sourced ingredients, like the “bondi” — mesclun and baby arugula with roasted chicken, avocado, corn, hearts of palm, wasabi peas, topped with a miso sesame ginger vinaigrette. For dessert, try the fro yo ($4 for a small, $6 for a large). And because sharing is caring, the sweetgreen dudes have been known to hand out free salads (after notifying twitter and Facebook followers). They also like to spread the green love with free food at weekend markets.
Track ‘em down: @SweetflowMobile, or visit one of the store locations all over DC, Virginia, Maryland, and Pennsylvania (locations listed here).

Have a favorite healthy food truck option not mentioned here? Want to sing one of the list members praises? Join the conversation by commenting below!

http://greatist.com/health/healthiest-food-trucks/#

Everybody today is all about going green. Some people—like Robert Tucker and his fiancé Lauren Loomis, co-owners of the new food truck Lulu’s Local Eatery—are just taking it a little more literally than others.

“We’re putting a garden on top of our truck,” says Loomis, whose family and friends call her Lulu. “We want to inspire people with sustainable innovation, and we figure that if we can grow a garden on top of a truck, people will realize that they can do it at home.”

Telegraphing its greenness, the St. Louis food truck Lulu’s Local Eatery is ready to sell you a sweet potato falafel.

Catalyzed by working on an organic farm in New Zealand, Loomis and Tucker became interested in healthy, sustainable eating. Moving back to Tucker’s hometown of St. Louis, the two soon saw room for what they describe as “farm-fresh food on the go.”

“We are absolutely 100-percent committed to serving local, organic, sustainable food wherever possible,” Loomis says.

Lulu’s is preparing to open in mid-April with a “global eclectic” roster of snacks, wraps and bowls that will be complemented by constantly rotating seasonal selections. In addition to their commitment to local, sustainable, and organic foods, the couple is also ensuring a variety of vegan and gluten-free options for their made-from-scratch menu.

“We’re passionate about what we’re doing, and we want to show people what it means to eat a meal that was truly cared for and prepared, and how amazing that experience can be.”

Lulu’s website, luluslocaleatery.com, is currently in the works. The truck’s Twitter feed is up and running at @lulusfoodtruck and Facebook page at facebook.com/pages/Lulus-Local-Eatery.

Get a look at the menu above!

http://blogs.villagevoice.com/forkintheroad/2012/07/lulus_local_eat.php

Mobile Kitchen Will Be Used to Educate the Public About Healthy Eating

SAN JOSE, Ca – Second Harvest Food Bank is taking its nutrition education on the road thanks to a mobile kitchen the Food Bank is using to pilot its “Nutrition on Wheels” program. Second Harvest is using the fully equipped kitchen to offer cooking demonstrations that teach people how to eat healthier.

“We want to make sure everyone has access to healthy, nutritious food,” said Janet Leader, a registered dietitian and director of Services at Second Harvest Food Bank of Santa Clara and San Mateo Counties. “About half of the food we distribute is fresh produce. In addition to providing nutritious food, we also teach people how to eat healthier and cook with the produce we provide. Cooking from scratch is a great way to eat healthy and it can also stretch your food budget if you know how to shop smart. With the mobile kitchen, we can reach more people with cooking demonstrations and food tastings, which are a great way to engage people in nutrition education. We also offer tips for shopping on a budget.”

The mobile kitchen features a TV monitor located outside the truck that allows onlookers to clearly see the demonstration. It was loaned to Second Harvest Food Bank by the Fresno Community Food Bank for three weeks. Second Harvest is working to secure funding to purchase its own mobile kitchen in the near future if the pilot is successful.

“We wanted to try it out first and see how effective it is at teaching people how to cook and eat healthier,” Leader said. “We also wanted to determine how practical it is; how easy it is to drive and set up.”

So far the mobile kitchen has been a big success. Second Harvest’s team of nutritionists has been taking it to pantries and shelters as well as other sites where Second Harvest provides food, including its Brown Bag program for seniors, Family Harvest food program for families with children, and its Produce Mobile, which provides fresh produce to local families and individuals. In the first week alone, Second Harvest provided more than 500 recipes and food tastings at these sites.

The mobile kitchen is part of Second Harvest’s ongoing nutrition education program. Its team of nutritionists regularly works out in the community providing cooking demonstrations and food tastings, as well as information and tips for eating healthier. They are supported by Health Ambassadors, a specially trained group of community members who speak a variety of languages and help Second Harvest provide culturally appropriate nutrition education out in the community.

Second Harvest Food Bank produces recipe tip cards for the produce it distributes. The tip cards explain the nutritional value of the items and offer serving ideas as well as a recipe. The cards are available in English, Spanish, Vietnamese, and Chinese.

“I’m not sure people realize that obesity goes hand in hand with hunger,” Leader said. “Produce and other healthy foods can be very expensive. Also, many of the people we serve live in food deserts where they don’t have easy access to nutritious foods. So it makes it harder for them to get the nutritious foods they need to stay healthy.”

Anyone who is struggling to put food on the table should call Second Harvest Food Bank’s Food Connection hotline at 800-984-3663 to find out about food-assistance programs near them. Second Harvest also provides application assistance for CalFresh (food stamps).

Second Harvest Food Bank of Santa Clara and San Mateo Counties is the trusted leader dedicated to ending local hunger. Since its inception in 1974, Second Harvest has become one of the largest food banks in the nation, providing food to an average of nearly one quarter of a million people each month. The Food Bank mobilizes individuals, companies and community partners to connect people to the nutritious food they need. Nearly half of the food distributed is fresh produce. Second Harvest also plays a leading role in promoting federal nutrition programs and educating families on how to make healthier food choices. Visit www.SHFB.org to get involved.

http://www.shfb.org/Page.aspx?pid=868