Cupcake trucks are popping up in the valley

There’s no doubt cupcakes are all the rage.

Cupcake bakers are popping up all over, including in the Lehigh Valley where ArtsQuest’s first Cupcake Bowl drew 15 area bakeries and caterers. There a television show — Food Network‘s “Cupcake Wars” — devoted to the treats, and in cities like New York and Philadelphia, cupcake trucks have been cruising the streets since 2009.

The Lehigh Valley now has, not one, but at least two mobile cupcake vendors.

Tracey Mathews of South Whitehall Township debuted her mint-green cupcake truck on Super Bowl Sunday, offering samples of red velvet, chocolate peanut butter and vanilla bean cupcakes at Volpes Sports Bar in Allentown.

“Allentown is finally a real city,” she says. “There’s a food truck.”

Karri Schreppel of Emmaus has been parking her cupcake cart weekends at The Creamery in Emmaus.

“I’m getting a great reaction with my cart,” she says. “I just worry I’m going to sell out.”

Both women use Facebook and other social media to let fans know where they will be parked.

Trixie’s Treats Cupcake Truck

Mathews calls her business Trixie’s Treats. (She got the nickname Trixie when she worked as a waitress at P.J. Whelihan’s.)

“Everyone loves cupcakes,” Mathews says. “Moms are my biggest fans. I have followers.”

Mathews comes from a long line of bakers. Her great-grandmother was a chef for wealthy families from the 1930s through the 1950s in a castle in Austria, she says. Mathews learned from her mom as she was growing up.

“We would always find ourselves in the kitchen,” she says. “I was always making stuff for parties.”

Friends would tell her she should bake as a career. She would sometimes get up at 4 a.m to bake before going to work at Lehigh Valley Hospital. “It was then that I decided this is something I want to pursue further,” she says.

She looked at store locations, but prices were too high. Her sister who lives in Philadelphia suggested a cupcake truck.

So Mathews bought a truck she customized with ovens, a refrigerator and sinks. She painted it green because she’s not a “pink” person. The first time she took it out to gas it up, she got an immediate reaction.

“Someone saw it and called me right away for a party,” she says.

Trixie’s Treats
( MICHAEL KUBEL / THE MORNING CALL / May 5, 2013 )
Tracey Mathews, of Allentown, works in her Trixie’s Treats cupcake truck in front of Cali Burrito on Sunday.

Mathews discovered rules for mobile food trucks in Allentown are complicated. “I am navigating through the ordinances,” she says.

What works best, she says, is taking the truck to events and being invited by a business so she can park the truck in a parking lot.

The truck has drawn lines when it’s been parked in front of Home and Planet during Bethlehem’s First Friday and in the parking lot at Allentown’s Cali Burrito.

Mathews still gets up at 4 a.m. to bake, but has cut her hours to part time at the hospital.

Her most popular cupcake is Banana Fluffernutter, which won an award at ArtsQuest’s Cupcake Bowl. She make more than 20 varieties and often comes up with new flavors for special events. For Cinco de Mayo, she created chocolate chipotle and mango jalapeno cupcakes. Other popular flavors are lemon berry, strawberries and cream, vanilla bean and chocolate peanut butter.

She also occasionally makes chocolate-covered pretzels, cheesecakes she sells in slices and peanut rolled balls (similar to eggs), which she calls Trixie Truffles. “Those are a big hit because you usually can only get them at Easter,” she says.

She is operating just on weekends, but hopes to be out during the midweek, too, when summer starts.

Schreppel worked on a food truck with her sister for three years, going to fairs and festivals in Chester County. Last August, she decided to bring mobile cupcakes to Emmaus.

“I always wanted to work for myself,” she says. “When I was 17, I had to do a business plan for school and I wanted to buy a coffee truck. I’ve always had that entrepreneurial spirit.”

She says she likes the creativity of making cupcakes. “It’s like creating a little art form,” she says.

While she can bake cupcakes in the food trailer, Schreppel makes most of her baked goods in her sister’s kitchen, which has been certified for commercial baking.

“I have a small convection oven in the cart, but I can only make 24 at a time,” she says.

Chocolate is her biggest seller, although she also sells a lot of berry and lemon-based cupcakes. She occasionally makes a series of what she calls “adult” flavors such as Drunken Monkey, made with banana liqueur, and Irish Buzz, made with Bailey’s Irish Cream. She lists more than 25 varieties, and plans to make gluten-free and vegan varieties.

She sometimes makes miniature pies and brownies but “the main thing is cupcakes.”

Like Mathews, Schreppel mostly parks her cart at events and at businesses that have invited her. She will be at the Emmaus Farmers Market every Sunday, and plans to stay in the Emmaus area (including at Macungie‘s Farmers Market and Emmaus summer concert series in Community Park).

She also has the cart available for parties, and does “cupcake breaks” at workplaces.

kathy.lauer@mcall.com

610-778-2235

TRIXIE’S TREATS CUPCAKE TRUCK

•What: Tracey Mathews of South Whitehall Township takes her truck to festivals and events in the Allentown area.

•Signature cupcake: Banana Fluffernutter.

•Unusual flavor: French Toast with Candied Bacon.

•Where to find her this week:

•6-9 p.m. Thursday, Step In 4Mor benefit event, Allen Street, Allentown

•Noon-7 p.m. Friday, Kuts for Kaylee benefit, The Beauty Bar, 2733 W. Emaus Ave., Allentown

•10 a.m.-2 p.m. Saturday, Trucks and More, Allentown Fairgrounds.

•Info: http://www.trixiestruck.com. On Facebook: trixies.treats.3

SUGAR SO SWEET CUPCAKE CART

•What: Karri Schreppel of Emmaus has a pull-behind cart that she takes to primarily Emmaus area events and locations.

•Signature cupcake: Chocolate Dream

•Unusual flavor: Root Beer Float

•Where to find her weekly:

•3-6 p.m. Fridays and noon-6 p.m. Saturdays, The Creamery, 332 Main St., Emmaus

•10 a.m.-2 p.m. Sundays, Emmaus Farmers Market

•Info: http://www.sugarsosweetcupcakes.com. On Facebook: sugarsosweetcupcakes

With the inaugural date set for May 18, Jennifer Schick reached out to let us know the roster of food trucks she’s enlisted for Phair. The weekly open air market will have a rotating crew of mobile kitchens joining the hundred or so art, craft, produce and vintage vendors, and the lineup alone is worth a visit to 23rd and Arch this Saturday.

If you arrive early (the market runs from 10 AM-5 PM), definitely start with a cup of Rival Bros. coffee. One route you could follow is to move on to Hawaiian street food snacks from Poi Dog, and complete the meal with Sweet Box cupcakes. Check out the full list for this weekend below, as well as some of the other trucks set to join the party later this summer.

Phair May 18 Food Trucks

Made in the Shade
Rival Bros. Coffee Roasters
Sweet Box Cupcakes
Zea May’s Kitchen
GIGI & Big R
Poi Dog Philly

Phair Summer 2013 Food Trucks (so far)

Local 215
Delicias
Good Phellas
The Tot Cart
Foo Truck
The Cow and the Curd
Jeremiah’s Corn Roast
Surf and Turf Truck
Ka’Chi
Joe Spuds
Mac Mart
Farm Truck Philly
Mucho Bueno
Chewy’s
Zsa’s Gourmet Ice Cream
Sum Pig Food Truck

http://blog.zagat.com/2013/05/phair-open-air-market-sets-food-truck.html

Some food trucks already operate in Wilkes-Barre. As long as food truck owners pay a license fee, they are allowed to work in Wilkes-Barre for the year, said Ted Kross, director of the Wilkes-Barre Health Department. The initial cost for a license fee for food trucks in Wilkes-Barre is $300 and $250 for the following year, Mr. Kross said. For an ice cream truck, it’s $300 initially and $150 each year after that, he said.

Notis Valvas, owner of Notis the Gyro King food truck, has been setting up at events in Wilkes-Barre, such as the Farmers Market and Cherry Blossom Festival, for more than 20 years.

Wilkes-Barre does not have an ordinance which specifically regulates or places restrictions on food trucks, according to City Clerk Jim Ryan and Wilkes-Barre Council Chairman Bill Barrett.

“I don’t think it’s a bad thing,” Mr. Barrett said. “I would just want to ensure that the owners of restaurants are listened to as well and respected. I feel there’s room for both. It’s just a matter of how much room.”

http://thetimes-tribune.com/news/business/hungry-for-more-loved-and-hated-scranton-food-truck-testing-wilkes-barre-s-waters-1.1487584

via facebook

A food truck welcomed by customers and not welcomed by some restaurants in the Scranton area is coming to Wilkes-Barre.

Mario Bevilacqua, 25, who owns What the Fork food truck with Katie Grazioski, 24, said he obtained a permit to sell food at the Mayday music festival at Kirby Park May 25-26.

Mr. Bevilacqua does not have set plans yet to sell food other places in Wilkes-Barre but he said he would like to test out the market and possibly sell other places in the city.

“We have a pretty good demand from customers on Facebook to go to Wilkes-Barre,” said Mr. Bevilacqua, whose Facebook page has more than 7,800 fans.

Brendan Bell, 43, owner of the Southwest Savory Grill food truck operating in the Scranton area, said he also is researching permits about doing business in Wilkes-Barre.

“If I do it, it would be for special events. It would be difficult to drive down for day-to-day business,” Mr. Bell said. “People are asking us to come there. I have to see if it’s worth it. If the city doesn’t embrace it, I’m not going to come.”

Food trucks have caused concerns among some downtown Scranton restaurant owners, who complained it’s not fair that they pay taxes and food truck owners don’t.

At a meeting last week, Scranton City Council introduced new rules that would require food trucks to park farther from restaurants, ban them from operating overnight and increase their annual license fee.

While food trucks don’t pay taxes, Mr. Bevilacqua said he and other owners have expensive startup costs and operating expenses and pay fees and permit costs. He said his cuisine doesn’t compete with restaurants in Scranton because it’s different. He sells food like pork tacos and surf-and-turf cheese steaks.

“We are a different brand,” he said. “We don’t feel we really take customers from other establishments. We bring them into the city.”

Mr. Bell said he believes the debate over food trucks comes down to competition, which some people like and some don’t.

“I think it makes it better. You have to do better than the other guy,” he said. “I can’t see how someone can just say ‘Go away’ and they can just shut my truck down. This is not a hobby. This is what I do for a living. They think we’re not legitimate because we’re on four wheels, which isn’t true. We’re putting out good food.”

Leslie Collins, executive director of Scranton Tomorrow, a nonprofit community and economic development organization, has been meeting with owners of restaurants and food trucks to try to reach a compromise that is best for everyone.

“There is absolutely room for both brick-and-mortar restaurants and food vendors,” she said. “It’s great to always have options for your customers. I think it can be worked out by sitting down and having an open conversation.”

Some food trucks already operate in Wilkes-Barre. As long as food truck owners pay a license fee, they are allowed to work in Wilkes-Barre for the year, said Ted Kross, director of the Wilkes-Barre Health Department. The initial cost for a license fee for food trucks in Wilkes-Barre is $300 and $250 for the following year, Mr. Kross said. For an ice cream truck, it’s $300 initially and $150 each year after that, he said.

Notis Valvas of Notis the Gyro King food truck is not opposed to more food trucks coming to the area, saying, “Everybody should have the opportunity to survive.”

Mark Bronsburg, owner of Mimmo’s Pizza on Public Square, however, said when food trucks are set up on Public Square for events, it hurts business at restaurants, especially when the food trucks sell the same type of food. He also said it’s also a problem that food trucks don’t pay taxes. If something is wrong, he pointed out they could leave while restaurants can’t.

He recalled some hot dog and hamburger food trucks set up right in front of a former Burger Barn on Public Square which, he said, was a “slap in the face.”

“If you’re going to bring something in, bring something different,” Mr. Bronsburg said. “They have to put some thought in it and talk to restaurant owners. There has to be an equal playing field. Don’t just pull in front of my place and park your truck.”

http://thetimes-tribune.com/news/business/food-trucks-controversial-in-scranton-heading-to-wilkes-barre-1.1487583

The “Love Strawberries and Champagne” cupcake from Sweet Box Shop in Philadelphia’s Midtown Village.

A popular cupcake food truck will open a storefront on May 11.

Sweet Box Shop (339 S. 13th St.) will open at 11 a.m.

Owner Gretchen Fantini has developed a following with the cupcake truck. In her first year in business, 2011, Sweet Box won the “best dessert” category in the Philadelphia Vendy Awards.

A Philadelphia native, Fantini worked in her family’s restaurants growing up, including Fanny’s Pizza in Northeast Philly.

It was while working as a court reporter that she started selling cupcakes at the farmers’ market at the Piazza in Northern Liberties, adapting her mother’s recipes.

In 2011, she quit her job and launched the Sweet Box Cupcake Truck, which was decorated by the Mural Arts Program. She’d let customers know of specials or her location on Twitter (@sweetboxtruck).

The store is a natural part of the growth, Fantini said by phone.

“It was a matter of growing out of the space. I was using my father’s kitchen at night,” she said. “And I was doing pretty much everything myself. It was like: Order it. Measure it. Bake it. Sell it. No sleep.”

http://www.bizjournals.com/philadelphia/news/2013/05/09/cupcake-truck-expands-to-storefront-in.html

CRAIG LaBAN / Staff
Hawaiian-style tacos – Kalua pork, pork belly, and chicken katsu – from the Poi Dog Philly cart.

This is an excerpt from Craig LaBan’s online chat of May 8, 2013:

Craig LaBan: Welcome to the Food Truck edition of our chat! I have two of my favorite food truck owners cohosting: Kiki Aranita from Poi Dog Philly, a Temple-based cart serving Hawaiian snack foods, and Alan Krawitz of Say Cheese Philadelphia, one of the “pioneers” of this generation of food trucks, whose Drexel-based truck specializes in variations on grilled cheese and house-cured meats. What sparked your interest in running a food cart or truck?

A.K.: Starting Say Cheese was initially a joke. We thought it would be hilarious to open a food truck selling only grilled cheese. The more we delved into the nuts and bolts of the business, we realized there was really something there. Since then, we’ve been flexing our creative muscles. 

K.A.: Hawaiian food is underrepresented on the East Coast and I’m on a personal mission to share how wonderful it is.

Reader: Any word on the Garage bar project on E. Passyunk that was to host multiple food trucks at a time in its space?

C.L.: And what else do you think is missing, in terms of infrastructure or city backing, to help the scene flourish more?

A.K.: This city’s trucks lack the ability to access its most densely populated areas. We need to have rotating lots in center city where we’d be able to service more people at lunch time. Also, access to late-night service would benefit all of our businesses.

C.L.: What has surprised you most in this business?

K.A.: What’s surprised me most is people’s response to us and the attention we’ve been getting. People with connections to Hawaii keep emerging as if from the woodwork, excited about eating the things they miss.

C.L.: I think a lot of people have a romanticized vision of what it must be like to run a food cart. What are the biggest misperceptions? How long do you guys work behind the scene, btw, before you ever get out on the road?

A.K.: Say Cheese grinds on Sundays for about 8-10 hours to put out enough product for a five-day workweek. The total hours of work per week approach 80. If an event or catering has to be executed, the prep hours can grow exponentially based on the amount of food we need to put out.

K.A.: We spend most of our time working behind the scene – probably 70 percent. Prepping, cleaning, worrying about repairs, doing paperwork. A customer asked me what my day job was – since I only spend a few hours serving lunch. This is my day and my night job.

C.L.: What are the bureaucratic obstacles in Philadelphia standing in the way of a bigger food truck revolution?

K.A.: The city makes things extremely confusing. Even if L&I makes the process to getting a business license simple, they are so backed up with mail that you can’t mail an application in without waiting 4 months. But you can go to the municipal services building and get it within a day with paperwork.

A.K.: The bureaucratic obstacles we face on a daily basis are varied. Sometimes we face issues from the PPA. Sometimes we face issues with L&I. Other days it’s the Health Dept. As truckers we are inspected sometimes 30 times per year depending on the number of large events we do. Most restaurants are inspected no more than twice per year, if that.

http://www.philly.com/philly/food/20130509_Operators_talk.html

We first mentioned it a couple of weeks ago, but tonight is the night. Rocco Whalen drove to Philadelphia from Cleveland in ShortRib1, the Fahrenheit food truck, to take part in May Industry Night at Alla Spina. The don’t-miss slate of offerings includes kimchi dogs, Thai chicken meatballs and a pork belly BLT.

If you bring a paystub from the food biz, all the food is free at the 10 PM-2 AM event, including desserts from chef Mike Deganis – look for mini moon pies, flaming baked Alaska and a tower of croquembouche. Drinks are on special for the event, including Great Lakes Burning River Pale Ale on draft and Sly Fox Helles in the new open-top cans, plus others.

Tonight the James Beard Foundation Awards for chefs and restaurants will be announced, and it’s up to the Vetri Family to bring a win home to Philadelphia. Brad Spence of Amis received a finalist nod for Best Chef: Mid-Atlantic and Vetri was selected as a finalist for Outstanding Service, a nationwide category. This party is the perfect place to listen to the results.

http://blog.zagat.com/2013/05/rocco-whalens-food-truck-menu-at-alla.html

Peter Van Allen
Mac Mart stands out among vendors on the Drexel campus with its pink food truck and its versatility with an American staple, mac-and-cheese.

One of the joys of being a reporter is meeting young entrepreneurs who had to do things their own way.

In the most recent collaboration between Biz Bites and PHL 17, we had the pleasure of meeting such an entrpreneur.

Mac Mart’s owner, Marti Lieberman, is a 23-year-old Drexel grad who left a frustrating career in fashion to run what has become a popular food truck on the Drexel campus.
Peter Van Allen

Marti Lieberman, a 23-year-old Drexel grad, got frustrated with her job in the fashion industry last year.

With her parents nervously watching, she chose a different journey, opening Mac Mart, a bright pink food truck that restaurant critic Craig LaBan rightly says has its own sense of style.

Mac Mart, which is normally parked on North 33rd Street on the Drexel campus, serves macaroni and cheese in many forms.

My partner in the segments, Jennifer Lewis-Hall, and I braved the mid-day lunch lines to visit Marti and Mac Mart.

We tried the BBQ-in-Bowl, mac and cheese topped with chunks of chicken, smokey barbecue sauce and crispy cornbread “crumble.” That was definitely worth the wait, but I was nuts about Return of the Mac, a classic grilled cheese with buttery slices of thick white bread, and a twist: In addition to the cheese, the sandwich was also stuffed with mac and cheese. It’s destined to be a campus classic.

I should mention, too, that our producer on the segments, Mikaelyn Austin, typically works behind the scenes to get all the cool camera angles and the close-ups of the food being made. She makes our job easier, but often misses out on the best food. And at Mac Mart, it was a challenge to save any for her.

Hospitality, Marketing, Retail

http://www.bizjournals.com/philadelphia/news/2013/05/02/biz-bites-and-phl-17-meet.html

Fishtown’s Penn Treaty Park hosts a day of kite flying, kite making and food trucks at their Pie in the Sky Kite and Food Truck Festival this Saturday, May 4. (Photo by M. Kennedy for GPTMC)

This Saturday, May 4, embrace the spring sunshine at Penn Treaty Park during the Pie In The Sky And Food Truck Festival from noon to 5 p.m.

Revel in childhood fun at the kite-flying extravaganza. Guests are invited to bring their favorite kite, or take part in kite crafting at the festival.

May the best kite be the winner! Prizes will be awarded for a number of categories such as funniest kite and smallest kite.

An impressive lineup of food trucks are slated to join in the merriment, including Vernalicious, Sweetbox Cupcakes, Pitruco Pizza, Zsa’s Gourmet Ice Cream and Foo Truck. Yum.

Come hungry, Philly’s food trucks never disappoint and the lineup at this event packs in both sweet and savory options.

Plus, enjoy live music from a jazz DJ and the Philadelphia German Brass Band.

Let’s go fly a kite!

Pie In The Sky And Food Truck Festival
When: Saturday, May 4, noon-5 p.m.
Where: Penn Treaty Park, 1341 N. Delaware Avenue
Cost: Free
More info: www.penntreatypark.org

http://www.uwishunu.com/2013/05/head-to-fishtowns-penn-treaty-park-with-your-kites-and-an-empty-stomach-for-a-fun-filled-festival-this-saturday-may-4/

Scranton City Council on Thursday introduced new rules for food trucks that would require them to park farther from restaurants, bar them from operating overnight and increase their annual license fee.

However, the outcome of the proposal likely will hinge on whatever recommendations may be made to the city by the mobile vendors and brick-and-mortar establishments, after both sides meet next week to try to reach an agreement on what the new rules should be, council members said.

Council voted 5-0 on the introduction of each of three ordinances on the issue, including to repeal and replace a prior ordinance and amend the city code.

Changes include defining food trucks and carts and increasing their distance from restaurants to 250 feet, up from a required 100 feet now. The proposal would also raise an annual license fee from around $150 to $500 and prohibit them from operating overnight between 30 minutes before sunset and 8 a.m.

Stressing that the proposal is not set in stone, council members said the administration crafted the changes and they likely would be amended before adoption to take into account input of restaurants and food trucks.

Food truck owners have expressed concern about increasing the distance they must stay away from restaurants beyond 100 feet. An initial version of the draft rules called for a 500-foot distance that mobile vendors said would shut them out of downtown.

Because of those concerns, the administration shortened the distance to 250 feet, council President Janet Evans said.

Jo Marie Yamin, owner of “Eats” food truck for the past six years, said even a 250-foot requirement would be a hardship on mobile vendors.

“If this passes, it’s really going to be a detriment to all the vendors because really we’re not going to have a place to park. Even 250 (feet) really limits us a lot,” Ms. Yamin said. “It doesn’t seem fair … Scranton is a great, great city. It has so much potential, and it seems like every time it steps forward it takes 10 steps back.”

Ms. Yamin also spoke of her pride in owning and operating a food truck and said she supports the city by buying foods locally. The trucks also benefit the city, they have been embraced by the public and have become part of the city’s culture, she said.

Some residents agreed. Pine Brook resident Mary Chilipko said of food trucks, “I think we should just leave them alone.” Remarking on Ms. Yamin’s comments about enjoying her work, Ms. Chilipko drew a laugh from the crowd when she said, “I watched this lady come up here tonight. I never saw anybody so happy about their job in Scranton.”

Mrs. Evans said council wants to see both sides reach a consensus.

Councilman Bob McGoff also noted council does not want to shut food trucks out of downtown, but rather wants to promote dialogue between the two sides in updating rules that are fair to both. To that end, Leslie Collins, executive director of Scranton Tomorrow, a nonprofit community and economic development organization, met with brick-and-mortar establishments Wednesday to get their input. She will meet Tuesday with food truck vendors and hold a joint meeting Thursday with both sides, Mr. McGoff said.

Councilman Pat Rogan also is hoping for a compromise but said he would oppose any new rules that would increase the distance from 100 feet.

Councilman Frank Joyce said that if food trucks and restaurants cannot come to an agreement on new rules, he would vote against adopting the ordinances as they now stand.

In other matters, council voted 5-0, with Mrs. Evans, Mr. Joyce, Mr. Rogan, Mr. McGoff and councilman Jack Loscombe in favor, on each of the following:

n To introduce an ordinance authorizing a cooperation agreement with Scranton Public Library for it to receive a $500,000 state grant for exterior repairs to the historic Albright Memorial Library. A companion ordinance also was introduced to establish an account for the funds.

n To introduce an ordinance designating parking spaces for certain employees, including firefighters and Licensing, Inspections and Permits employees on Dix Court behind City Hall and in a parking lot on Mulberry Street next to fire headquarters. The designations are necessary due to changes in fire department shift structures implemented in 2011 that has caused parking congestion.

n To introduce a resolution asking the Lackawanna County Commissioners to establish a policy for the county Tax Assessor’s Office to review and determine whether all nonprofit organizations in the city qualify for tax exemptions under the Institutions of Purely Public Charity Act.

n To advance on second reading an amendment to an ordinance approving the transfer of $287,000 in four federal Community Development Block Grant allocations to fix a crumbling wall and sidewalks of a West Lackawanna Avenue bridge. This calls for transferring $32,000 from West Side Falcons Youth Organization’s paving and roof repairs, $25,000 from a North Scranton Little League playground project, $30,000 from a vacant-property review committee and $200,000 from demolition of blighted structures. Council also immediately tabled this amendment to delay a third reading for adoption because members want to hold a caucus to see if other funds could be tapped for bridge repairs.

n To adopt a resolution authorizing the West Scranton Hyde Park Neighborhood Watch program to apply for an “Elm Street” designation under the state Department of Community and Economic Development.

n To adopt a resolution asking the state Department of Transportation to make temporary traffic signals at Cedar Avenue, Orchard Street and the ramps for the Central Scranton Expressway permanent fixtures.

n To adopt an ordinance to transfer $880 in old tax anticipation note funds to general checking, and close out the TAN accounts that are no longer needed.

n To adopt an ordinance to establish a no-parking zone along the borders of “Pretzel Park” in the 1700 block of North Washington Avenue, the 1100 block of Electric Street and the 1800 block of Wyoming Avenue. Vehicles parking in these areas are causing traffic and pedestrian hazards by compromising minimum safe-sight distances for traffic and pedestrians.

n To table for further review by the police department a resolution to lease from Horsepower Harley-Davidson of Williamsport five 2009 police package motorcycles at a cost of $295 per month for all five. The lease agreement would begin June 1 and end May 31, 2014.

http://thetimes-tribune.com/news/scranton-city-council-introduces-new-rules-on-food-trucks-1.1483427