Last year, 15,000 lobster corn dogs were consumed at Lollapalooza, the three-day musical festival to be held this year August 2-4 in Grant Park. Chef and festival culinary director Graham Elliot is back for the fourth year, with more Parmesan-truffle popcorn and chef friends at Chow Town. Old favorites such as Edzo’s, Franks ‘n’ Dawgs, The Smoke Daddy andGlazed and Infused are back, while Elliot welcomes new vendors including pastry chef Gale Gand, who will serve up root beer floats, as well as chef Tony Mantuano with pizza from Bar Toma.

Once again, La Colombe’s vintage red truck will roam the park with iced and hot coffee. Other food trucks joining the Chow Town lineup are The Salsa Truck and Hummingbird Kitchen, based out of Evanston. One of the best escapes from the music, heat and long lines of Chow Town is the farmers market, a green oasis on the west side of the festival. Seedling Fruit serves fresh juice smoothies alongside cheese from Brunkow and cream puffs from Puffs of Doom. Gluten-free and vegetarian noodle bowls will be served by Rock ‘n’ Roll Noodle Company, while River Valley Kitchen has vegan options covered.

The only way to enjoy these delicious items is with a three-day pass or one-day ticket to Lollapalooza, which are sold out. However, Esquire’s Lolla Late-Night Supper Club at Tavernita still has seats available for $100. The closing prix-fixe dinner features a rock ‘n’ roll-inspired dishes from “rockstar chefs” paired with wine or cocktails. In addition to chef Ryan Poli, guest toques include Jason Vincent of Nightwood and Sarah Grueneberg ofSpiaggia. Only one question remains: Are you ready to rock…and eat?

http://blog.zagat.com/2013/06/graham-elliot-gale-gand-and-food-trucks.html

Artisan popsicles from Johnny’s Pops

In the beginning, street food groupies went into border collie mode, chasing around and rounding up the favourite street food vendors.

Now, for those impassioned folks, there’s an excellent App (Street Food Vancouver) that lists vendors, their locations, when they’re open, and the kind food they sell. Or they can stalk favourites on Facebook or Twitter.

If you’re more relaxed about food cart surrendipities, the Food Cart Fest is the answer. No need to wear out the treads in your Keds. In its second year, the festival rounds up the ‘best of the best’. Last year, it was at the Waldorf Hotel parking lot but we know what went down at that venue. (Sold to a developer.)

Good thing food cart and trucks come with wheels. Vendors moved the weekly event (every Sunday, June 23 to Sept. 22, noon to 6 p.m.) to 215 West First Ave. by the Olympic Village. There will be about 13 vendors each week, from a roster of about 30.
Johnny Wikkerink, of the newly minted Johnny’s Pops (artisanal frozen treats) will be there (his application is just being processed). He normally operates outside of Tap and Barrel at the Village. These summer events are his ticket to economic survival. His frozen bars are made from fresh, local fruits. “I’m using berries right now.” Some are straight ahead fruit but his Fine Arts degree demands creations like blueberry cardamom, strawberry balsamic, apricot caramel and banana pudding.

Johnny’s Pops peach caramel popsicle

Wikkerink, who scrapes the sky at six feet and nine inches, sees it as a benefit. “I have a deep cooler. I can reach down. No one else can steal the popsicles,” he laughed.

At the Commercial Drive Car-Free Commercial Dr. Festival last weekend, he sold 700 popsicles. When I phoned him the day after, he was in recovery. “I’m reeling today,” he said.
Expect street food elements at all kinds of functions over summer, from the private events (big at casual weddings and corporate events) to public.
“When food carts get together, it definitely draws a crowd,” says Sarb Mund, treasurer of the Street Food Association and owner of Soho Road Naan Kebab. (His hariali chicken kebab is my current obsession.) “It’s good for the vendors. We definitely have each other’s backs. No one else knows the pain and joys we go through. It’s kind of like a carnie life. It’s cool that we have this every Sunday. People know exactly where to go.”

Sarb Mund of Soho Road Naan Kebab

The 30 members of in the Street Food Association are vetted. “The Association acts like an accreditation for the best of the best. If you go to an event with a roster of food trucks, lining up will be worth the wait. They’ve been vetted,” says Andy Fielding, who operates Kaboom Box and is executive director of the Association.”

Food Cart Fest , 2012

This summer, expect posses of food trucks and carts at events like the Chinatown Night Market (Friday, Saturday, Sunday, May 17 to Sept. 8), the TD International Jazz Festival (June 21 to July 1), Vancouver Folk Music Festival (July 19 to 21), EPIC Sustainable Living Festival (July 6 and 7), and the Khatsahlano Music and Arts Festival (July 13).

Trucks and carts are roaming further afield, too. In New Westminster, the May 25 Hyack Uptown Live Street Festival featured eight food trucks. “Ideally, we always want to engage local operations but in terms of application processes and approvals, the food trucks offered cookie cutter approvals,” says Douglas Smith, executive director of the Hyack Festival Association. “They’ve already got health approvals from Vancouver Coastal Health and Fraser Health recognizes them. Our patrons (25,000 to 30,000 at the event) were pretty responsive and the food truck people were pretty delighted at the amount of money they were able to make.”
On August 10, the New Westminster BIA will be hosting the city’s first Food Truck Festival. “Once we heard that the Waldorf was shutting down, we reached out and offered Columbia St.,” says Kendra Johnston, executive director of the New West BIA. “I put one simple phrase on our Facebook asking what people thought of a food truck festival. It went viral and we had overwhelmingly positive feedback,” she says.
Up at Simon Fraser University’s Burnaby campus, Food Truck Thursday has become a tradition. Vendors set up beside the Sustainable Learning Garden near Convocation Mall, offering an alternative to the cafes on campus.
Arrival Agency, the organizing group for Vancouver’s summer Food Cart Fest said vendors include Aussie Pie Guy, Chili Tank, Didi’s Greek, Dougie Dog, Eli’s Serious Sausage, Feastro, Finest at Sea, Guanaco, Holy Perogy, JJ’s Trucketeria, The Juice Truck, Kaboom Box, Le Tigre, Mangal Kiss, Mogu, Mom’s Grilled Cheese, Pazzarella, Roaming Dragon, Soho Road, Street Meet, Tacofino, Taser Grilled Cheese, The Reef Runner, Vij’s Railway Express, Yolk’s Breakfast, Ze Bite.

“Pretty much every festival that’s happening now, you’re going to find some food trucks,” says Fielding. “Event organizers recognize food trucks bring great cache. They bring higher quality food and a sense of fun. There’s still novelty to it and it creates a buzz that wouldn’t exist.”

The Street Food Association sets guidelines for organizer fees. “Before, people had no idea how much money we make. Some wanted 20 per cent of our sales. That’s a ridiculous request,” says Fielding. “We say, nothing over 10 per cent to event organizers if they want the best of the best. It’s not fair that we have to raise prices or cut into our own sales. Our margins are thin.”

http://blogs.vancouversun.com/2013/06/18/vancouver-food-trucks-and-carts-at-summer-events/

(credit: NYSF)

Over the weekend, we sent a note to Thomas Yang, co-owner of Bian Dangand Fun Buns, two past Vendy Award Rookie of the Year Finalists. Bian Dang is out on the street every day, but we haven’t seen Fun Buns since last year.

With Bian Dang and the new Dumbo Food Truck Lot, Thomas told us he and his sister Diana don’t have the time needed to devote to Fun Buns.

But they came up with a good solution, so their fellow New Yorkers can still enjoy Fun Buns.

(credit: NYSF)

Thomas told us the business was sold to one of their partners in Fun Buns, Nick Lin.

Nick emailed us to say they were back on the street as of yesterday.

We will head over there for lunch today to see how things are going. You can find them on twitter here or on our Mobile Munchies twitter feed.

Should have something to report tomorrow.

http://newyorkstreetfood.com/42955/fun-buns-is-are-back/

Kansas City Food Truck Association
Brandon Simpson, owner of Jazzy B’s, started his food truck three years ago. But since forming Kansas City Food Truck Association in January, he and other owners are seeing tremendous growth. He said he loves the ability to take his unique flavors to different areas of Kansas City, and says for that reason, he’s hesitant to open a brick-and-mortar location. Try his cinnamon fries or “Armadilla Eggs” — which aren’t what they seem.

You’ve probably seen them outside Sprint Center during a packed concert or huddled outside art galleries in the Crossroads Arts District on First Fridays.

It’s a trend that’s catching on. In January, foodie entrepreneurs from all over the metro banded together to form the Kansas City Food Truck Association, and now they’re starting to pop up at big events.

And Friday, the Greater Kansas City Chamber of Commerce’s genKC organization is hopping on the food truck bandwagon in hopes it will help it host its biggest event yet.

Friday marks the fifth anniversary of GenKC, a program that aims to attract, retain and foster the professional development of 20 to 30-year-olds in the Kansas City area through networking, community service and other events. Event chair and genKC spokeswoman Kimberly Fry is trying to create a festival-like outdoor event at City Market to bring in a record number of attendees on Friday.

“Food trucks are a bit trendy right now, so we’re hoping it will make for a fun and light atmosphere,” Fry said.

Interestingly enough, owners of food trucks within the organization, like Jazzy B’s owner Brandon Simpson, aren’t looking to own a traditional restaurant. When he was laid off, he needed a quick money-maker. He had been cooking for years, and though the idea of opening a restaurant sounded enticing, he wanted to escape the risk of being stationary.

“I wanted to be able to move around Kansas City and let people try my version of barbecue,” Simpson said. “Had I gone with a brick-and-mortar location, it would have taken longer for greater Kansas City to get a taste of what I do.”

Developing a following is tough for someone who is always on the move. However, Simpson has started to see people who have tracked him down for more.

And while Simpson considers himself a “vet” just three years into his operation, he says Kansas City has been slow to catch onto the trend. Other cities like Austin, Dallas and Indianapolis have parks dedicated solely to food trucks, where business is “outrageous,” Simpson says.

Collective value

Right now, KCFTA only teams up as a herd of independently-owned food trucks regularly during First Fridays at 21st and Wyandotte streets in the Crossroads Arts District, and weekends in the West Bottoms. It also just announced a “Food Truck Invasion” every Thursday in the BMO Harris Bank parking lot at 11th and Walnut streets. At the moment, they’re the only places with room to park — an issue the association is addressing with the City Council.

But Simpson said the food trucks provide a huge catering benefit that restaurants just can’t match: variety. And though at big events the trucks sit side by side, Simpson said neighboring competition is no cause for concern.

“It’s more of a brotherhood: everyone wants to see everyone succeed,” Simpson said.

The association works together at its events to ensure all of the trucks’ price points are similar. Not only that, but approaching the city with space and parking issues as a group is much more effective, he said.

“A bigger unity is the biggest voice you can have.”

KCFTA relies heavily on social media to let the public know about trucks’ whereabouts.

To find the food trucks, iPhone users can use a locally developed app called Truckily.Facebook and Twitter users can also find members of the Kansas City Food Truck Association, or visit the organization’s website.

The Food Truck Festival at City Market for genKC’s anniversary will be held Friday from 5 p.m. to 11 p.m. Tickets are $20 for non-members and are still available on the organization’s website.

http://www.bizjournals.com/kansascity/news/2013/06/18/kc-food-trucks-thrive-off-social.html

- Monroe News photo by TOM HAWLEY Dog Pound traveling standMonroe News photo by TOM HAWLEY Cheri Sicuso owner of The Dog Pound, a traveling vendor, and her brother Scott Smith sell a couple of hotdogs to Steve Sontag down at Loranger Square Thursday afternoon.

After a four-year battle that she did not relish, Cheri Sicuso began selling hot dogs Thursday from a cart in downtown Monroe.

The Dog Pound opened in Loranger Square just before noon, representing a truce, of sorts, between the Monroe woman and city officials, who had maintained that city ordinances would not permit her business.

It led to a long court battle that, technically, remains in progress at the federal appeals court level, but resulted in the city changing its peddlers and hawkers law.

“I am so excited, I can’t stand it,” Mrs. Sicuso said shortly after staffing the booth with her brother, Scott Smith. “This is what I wanted for downtown Monroe.”

The little portable food-vending business had intended to start in 2009, but its plan failed to cut the muster with city laws that defined a restricted area where such businesses could not operate.

“The main impediment is that they had the restricted area in the ordinance, which mainly said all the downtown streets were the restricted area,” said Erik G. Chappell, the Dog Pound’s attorney. “That was the most offending part of the ordinance. In the middle of the case, while they were litigating it, they amended the ordinance to take out the restricted area language.”

Mrs. Sicuso applied for her license a week ago and it was issued Monday. She began selling kielbasa, hot dogs, chicken dogs, chips, pop and water and expects to do so from 11 a.m. to 3 p.m. most weekdays, changing the menu periodically based on customer feedback.

A stream of people began visiting the booth as the noon hour approached.

Stephen A. Sonntag, a computer technician and owner of Comp-U-Net Solutions, was among the first customers after hearing about the stand at a morning business meeting he was attending.

“I don’t come downtown all that often,” he said, while seated at a picnic table to feast on two hot dogs. He decided to swing by to see if it was true the stand had opened.

Under the law, the cart technically will have to move every 10 minutes. Mrs. Sicuso said she intends to comply but is not sure how it would be enforced because it is not clear how far or how much she would have to move the cart.

“I don’t know what official position is going to be,” Mr. Chappell said. “I’m hoping that does not become an issue.”

Mrs. Sicuso acknowledged she will have to sell a lot of hot dogs to catch up on the legal and attorney costs she incurred to get the business going. Court documents indicated she spent nearly $4,000 for the vending cart.

The court case remains pending with both sides still at odds over court costs and damages.

Mrs. Sicuso said she did not give up and go somewhere else because Monroe’s her home.

“We live here. My husband has got a building and he pays the city $10,000 in taxes for it. I’ve worked down here. Monroe just needs something like this,” she said.

“I hope that everyone realizes that at the end of the day, it’s not so bad,” Mr. Chappell added. “It’s not unattractive and it creates some energy.”

“It’s good. It’s good stuff,” Mr. Sonntag said. “Send more business their way. They’ve struggled long enough. Let’s give them some business.”

http://www.monroenews.com/news/2013/jun/16/hot-dog-cart-opens-downtown-monroe/

Mike Pitton
Cathie Coward,The Hamilton Spectator
Mike Pitton of Southern Smoke Truck

Name: Mike Pitton

Age: 38

Position: Owner & Pit Master, Southern Smoke Truck

Job description: I own and operate Southern Smoke Truck, a mobile food truck specializing in Southern Style BBQ in Hamilton and the surrounding areas. My job involves slow smoking all the meats on apple and pear hardwood, scratch-making our signature sauces and dry rubs, daily prep for service, running the order window, and occasionally running the grill. I also custom build food trucks, provide truck storage, do consulting and all things food truck related. I am a licensed mechanic, so I also use my skills to do repairs on fellow truckers’ food trucks and trailers.

Is this the job you thought you’d be doing? Not at all. Although I have always had a love of cooking, it was not a career that I ever thought I would be in. I have spent the better part of 20 years in the automotive industry, and started off as a licensed mechanic. From there it evolved to owning and operating a successful automotive repair garage, teaching, and then lastly a corporate job. It was during this last job, that my love for all things BBQ grew to the point that I needed to find an outlet, which lead to opening a mobile food truck.

Advice to others on launching a career: Stay focused and work hard. Long-term goals are just as important as the short term ones. Ask yourself, will this career allow me to achieve my goals? I truly believe you have to love what you do. The career you choose now, might not be the one that’s right for you in 10 years. Don’t ever be afraid of change.

Roots: Born, raised, work, live and play in Hamilton, and wouldn’t want it any other way.

Facebook Status: Great day #hamont @FTAlleyHamilton with @ontfoodtrucks @SouthernSmokeTk @TonysCorner @CravingsCrazy for lunch, great eats in the city!

Twitter Handle: @hammertownMike

iPhone, Android or BB? iPhone

Recent Tweet or FB update: 4 shoulders off and tented, brisket off in an hour #sticksmokedbbq 1 food truck fixed, 1 on the jacks #nosleepforthewicked

Networks: (Hamilton Hive, YEP Hamilton, CLiC, etc.)

Favourite restaurant in the downtown: Tony’s Corner

Best feature of life in Hamilton: I truly believe our city’s proactive approach to expanding culture & tourism, will allow the continued rejuvenation to happen. From our amazing waterfront development and the downtown revitalization, it will continue to draw people to this great city.

What would make Hamilton a better city: With big corporations closing the doors. I think it’s time Hamilton becomes known for something other than steel. I drive down the Clairmont Access daily, and the view of the city is breathtaking. Entice people to our city with things such as the Bruce Trail, Pier 4, the waterfall illuminations, which showcases to others what our city has to offer.

Contacts: (email/website etc) southernsmoketruck@gmail.com, www.southernsmoketruck.com@SouthernSmokeTk

Quote: (About being a young professional in Hamilton): You Can Do Anything in Hamilton!

http://www.thespec.com/news-story/3842356-southern-smoke-a-taste-of-success-keeps-on-truckin-/

Urmila Ramakrishnan
Chef Shack co-owners Carrie Summer (L) and Lisa Carlson (R)

Twin Cities food trucks Vellee Deli andChef Shack are two of the best in the country, according to a new ranking by food website The Daily Meal.

Chef Shack, one of the Twin Cities’ pioneering food trucks, was No. 10 on the 101-truck list. Pan-Asian/Mexican-flavored Vellee Deli was ranked No. 84.

The Daily Meal considered 450 vendors from more than 40 cities, ranking them by Twitter and Facebook followings, reviews, originality and menu innovation concepts.

A New York truck, The Red Hook Lobster Pound, got the No. 1 ranking.

>Click here to see the full list

http://www.bizjournals.com/twincities/news/2013/06/13/two-twin-cities-food-trucks-named-best.html

Credit Ian McNulty
Vendors and customers gather for a recent food truck event in Central City.

Since the whole food truck trend arrived a few years ago, we’ve grown accustomed to finding these mobile vendors parked individually outside of bars or maybe along some downtown block, angling for lunch traffic. More often now, though, they’re also gathering — five, eight, even a dozen at a time. They look like mini festivals or temporary food truck food courts.

Along the way, an interesting ripple has developed. The organizers of all sorts of events have discovered that food trucks can draw a crowd, and so they’ve been recruiting the trucks to essentially be portable foodie attractions, in the same way a band or celebrity might headline a different event.

For instance, the Fair Grounds Race Course has routinely used food trucks to market a nighttime outing at the horse track to a younger demographic. And if you think this is all just driven by young hipsters, well, consider that civic boosters in Jefferson Parish also organized a recent food truck rally to promote a new image for Fat City, that old entertainment district in Metairie that has seen some heavy-duty facelift work lately.

Meanwhile, a new local events company called My House has been organizing food truck events around New Orleans at a pace so rapid that, frankly, it’s hard to keep up with them all. This company’s latest venture is a whole series of related food truck gatherings called Rolling Through. This series is now underway and continues each Tuesday through the end of June. Each of these events is produced in one of four different neighborhoods and in junction with different community groups working in those neighborhoods. At least part of the idea is to showcase what’s happening in these neighborhoods to people willing to travel across town to sample the latest food truck find. You can find links to details on these events here.

This marriage of food trucks and events sure seems like a symbiotic one. Event producers want people out, after all, and the public curiosity for these hot new trucks sure gets them there. Meanwhile, food truck operators need good locations where, A) people can find them easily, and B) where they know they won’t be run off by authorities, an especially important factor given how opaque the city’s rules on street vending have proven.

Now keep in mind that big crowds and the limits of a small truck-based kitchen mean that sampling the fare of food trucks at these events can often entail quite a wait. If you’re expecting the grab-and-go efficiency of, say, a Jazz Fest food booth, well, this is a different story — something more akin to a bread line glowing with iPhone screens.

But these gatherings do showcase the wide diversity of the food truck circuit, which is growing all the time. And the atmosphere is usually pretty festive too, often with live music, little outdoor bars and plenty of socializing as people nosh the night away. The trucks may be new, but it turns out that particular combination has been a good way to get a New Orleans crowd out for a long time.

http://www.wwno.org/post/where-yeat-keep-food-trucking

Vancouver is not known for its Caribbean food. No chance. While there are some gems to be found, many other regions spring to mind when considering Vancouver’s culinary melting pot. Yet, most Vancouverites know the best place in town to get a taste of the islands is The Reef. With popular locations on Main Street and Commercial Drive, The Reef packs them in with a laid-back vibe, great tunes and johnny cakes. Now, thanks to the wonder of the food cart, the Caribbean vibe is loose on the streets of downtown Vancouver. The Reef Runner is here and just in time for summer.

I had heard a rumour while I was on my way to visit The Reef Runner that they were serving up jerk chicken poutine. I was excited, and even more so when the rumour was found true. To me, poutine is similar to pizza – excellent in almost every incarnation. The Reef Runner’s jerk chicken poutine is definitely no exception. For $8 you get a generous portion and for $2 less you can get the poutine without the bird (unless you are meat-averse, I’d recommend the chicken). It really is superb. I’m a big fan of the spiciness of the jerk (due to scotch bonnet peppers) and how it blends with the gooey cheese curds. Not to mention the bed of crispy kennebec fries. How can you resist this?

While the poutine is enough to fill you up on its own, The Reef Runner has a bunch of other tasty options. I had a ginormous Jamaican beef patty for $4 and while it wasn’t Vancouver’s best Jamaican patty (people who frequent Arbutus Ridge know what I’m talking about), it was huge, quite tasty and perfect to eat while on the go. Between the poutine and Jamaican patty, I was stuffed. They also offered a vegetarian patty, which I believe was tofu filled. Pretty much everything on the menu has a vegetarian counterpart.

I noticed that the jerk chicken roti was popular and with some coleslaw and plantain chips on the side, what’s not to like? They also had a West Indies chicken curry that is definitely next on my Reef Runner hit list. Not that hungry? Grab some plantain chips, which are thinly-sliced, fried pieces of heaven. They make a great snack and are perfect to share. Want to get your jerk on at home? You can buy a bottle of Miss P’s jerk marinade or Miss Kitty’s hot sauce and spice up your next home-cooked meal.

All this spicy food definitly calls for some refreshment and The Reef Runner has you covered there too. For $2, treat yourself to a cup of their homemade ginger beer, a refreshing beverage that is uniquely Caribbean and as quenching as any lemonade. It even comes out of a big blue cooler, just like at the beach.

The Reef is Vancouver’s most well-known Caribbean restaurant and their foray into the Vancouver food cart scene is a welcome one. With unique offerings, heaping portions, amazing music to keep you entertained while you wait (I heard a cool Pearl Jam Jeremy remix that stumped Shazam) and both the taste and vibe of the Caribbean perfectly captured, The Reef Runner is an essential Vancouver food cart lunch destination. Especially on sunny days that have you dreaming of the beach.

The Reef Runner can be found on the corner of Thurlow and Cordova, from 11 a.m. to 3 p.m. Monday through Friday. To avoid the disappointment of them selling out of your favourite dish (it happens), get there between 11 a.m. and 1 p.m.

And don’t worry, be happy.

The Reef Runner

Location:
On the corner of Thurlow and Cordova Street
Downtown Vancouver

Hours:
Monday to Friday: 11 a.m. to 3 p.m.
(Check Twitter for special event times and locations)

Twitter:
@ReefMobile

Website:
www.thereefrestaurant.com

http://www.vancitybuzz.com/2013/05/vancouver-food-carts-the-reef-runner/

Patrons enjoy the offerings at the recent Food Truck Eats event. Region staff warned politicians this week that such trucks are not subject to mandatory fire inspections in all municipalities.

If some members of the Region’s public health committee had their way, every town and city in Niagara would be knocking on the door of food trucks inside their borders, asking to inspect their fuel sources.

On Tuesday, as the committee received a staff report on annual food safety inspections of restaurants, banquet halls and variety stores in Niagara, talk turned to how all those food trucks now common at special events and festivals and along roadways and in mall parking lots fit into the inspection picture.

Regional Chair Gary Burroughs, noting restaurants who pay property taxes already resent the fact that food trucks don’t have to, said they’ll want to know that mobile operations have to meet the same safety standards as restaurants and banquet halls.

“Most of them I’ve seen are excellent,” said Burroughs, himself a former restaurateur. “I’m not complaining about them.”

Bill Hunter, manager of environmental health with the Region, said food trucks must undergo the same public health inspections as other food servers. That means having at least three inspections a year for operations considered ‘high risk’ because they serve a variety of food types, at least two inspections a year for those considered ‘medium risk’ because of the type of food they serve, and at least one inspection for ‘low risk’ establishments such as variety stores serving pre-packaged food.

The results of those inspections are also posted on the Region’s inspection website, InfoDine, the way restaurants and banquet hall results are, said Hunter

But he pointed out not all cities and towns in Niagara licence food trucks, meaning some of the trucks aren’t undergoing fire inspections that fall under the jurisdiction of local municipalities.

Port Colborne Mayor Vance Badawey said it’s not uncommon for “MacGyvering” of fuel sources such as propane used to cook food in food trucks, referring to a TV show in the 1980s and 1990s in which the lead character often jury-rigged materials to get himself out of tight spots.

Because they may not be licensed, fire inspections may not be conducted that could spot dangerous fuel setups, said Badawey.

“They can be somewhat of a fireball waiting to explode, a time bomb” he said. “Some of these can be very dangerous.”

Burroughs said the Region should be encouraging the local towns and cities, “without appearing to be Big Brother,” to ensure they’re licensing food trucks so fire safety inspections are carried out.

http://www.niagarathisweek.com/news-story/3837905–time-bombs-may-be-slipping-past-inspections/