Here’s a controversial statement: Wedding food is boring. Chicken, beef, or fish? And let’s not forget the obligatory vegetarian option: a sparse plate scattered with a few, over-roasted pieces of vegetables and cold rice. An exercise in the “for worse” part of the nuptials? 

If you’re planning a wedding, why not opt for an exciting menu? And don’t worry—exciting isn’t code for expensive. The following wedding food trends are fun and tasty alternatives to old-school wedding food.

1. Rent food trucks

Yes, you can rent your favorite street taco truck for your wedding reception. But if you plan on renting a food truck, keep the following in mind:

• A food truck is a great option for a spring, summer, or fall wedding. If you live in a cold region, you may want to nix this idea if you plan on getting married in the winter.
• “Plan on at least one food truck for every 75 guests, so you don’t keep your loved ones hungry and waiting.”—wise words from The Knot.
• If you have the cash, rent a few different trucks to give your guests a variety of food and desert options to choose from.

2. Snacks

Wedding receptions are for dancing—not sitting and eating a three-course meal. Satisfy your guests’ cravings by serving portable snacks. Everything from pretzels and rustic crackers, to hummus and a “dip bar”—anything that’s easy to grab and crunch, and then party.

3. Takeout food

This is the direction my fiancé and I are going. We’ve scoped out a few local pizza joints that serve pies that please any diet: gluten-free, vegan, vegetarian, etc. Going this route also is saving us a ton of money and the headache of booking a caterer.

4. Brunch reception

Who doesn’t love breakfast food? A brunch reception is the way to go if you want to get your ceremony and celebration out of the way—and your honeymoon started—before 3 p.m. We suggest finding a caterer who can serve brunch family style so everyone can sit together and gab. Also: consider setting up a Bloody Mary or Mimosa bar.

5. Mini-food stations

Get guests up and walking around with mini-food stations. You can serve everything from candy, to pretzels—even mini donuts, fruit, and fondue—with all the fixins.

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Image of wedding reception via Shutterstock

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People go bonkers for food trucks. And who can blame them? Food trucks typically show up at outdoor events at just the right time (right after you’ve had one too many). Well, there’s a new kind of portable food provider in town, and we think you’re going to like it even more than the traditional food truck: it’s the food bike.

We first read about food bikes back in January of this year. NPR reported that food bikes are becoming more popular because they are small and compact, and can easily fit in crowded spots. In addition to being stealthy, food bikes also create fewer emissions and are cheaper than food trucks. According to NPR, a “fully outfitted food bike costs just several thousand dollars — a fraction of the price of a food truck, which runs tens of thousands.”

There are two types of food bikes out there. There’s the type that’s custom built, and the type that’s merely a bike. According to NPR, some of these bikes are outfitted with packing and transport rigs, and others have an area for cooking and food prep, as well as draft beverage service, and a sink.

So, where are these food bikes operating? Everywhere, really. Here are a few of the food bikes that really stood out to us (and made us hungry).

Taco Bike, Nashville, Tenn.

Cayla, Mackey, owner, started her food bike to spread the word about organic food and ingredients. The food bike’s motto is, “Saving the World, One Taco at a Time.” According to the Vegetarian Times, Mackey sells “meat-free, certified-organic offerings” that “include huevos (beans and eggs), papas (beans and potatoes), and migas (eggs and tortilla crumbs with cheese).”

Go! Ice Cream, Ypsilanti, Mich.

According to the Vegetarian Times, Robert Hess, owner, loves to operate his food bike because it combines ice cream and physical activity. “While Go!’s hand-crafted brown butter, three-bean vanilla, and vegan chocolate varieties draw crowds, the bike’s a huge attraction on its own,” reports the Times.

10o Tacos, Los Angeles, Calif.

Texas-born Mick Welden says he started 100 Tacos (named for the maximum amount of tacos he can carry on his bike) by bringing pre-made tacos to cycling races around Los Angeles to feed friends and other racers, and himself. “Those things go on for hours, and rarely is there anything worth a damn to eat, much less something vegan or vegetarian,” he told Raven + Crow. The rest, as they say, is vegan-bicycle-transported-LA-history.

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Image: Taco Bike’s Facebook

The post Move Over, Food Trucks! Food Bikes are Taking Over appeared first on EcoSalon.

For millions of Americans who find themselves in food deserts, getting their daily apple is tougher than usual.

The USDA defines a food desert as an impoverished region of the country where thousands of people can’t regularly access healthy, affordable, and organic foods due to lack of grocery stores, farmers’ markets, and personal transportation. And the constant availability of fast food restaurants in these food deserts certainly doesn’t help America’s rampant obesity epidemic.

U.S. cities lacking in fresh fruits and veggies aren’t limited to the big city expanses of Los Angeles, Oakland, Detroit, or Chicago; in fact many small towns in the heart of the nation suffer just as much from lack of fresh greens.

Here are some big ideas for providing resources to help food desert dwellers around the nation enjoy the taste and benefits of farm-fresh produce.

1. 100 Yards of Harvest After having to sack its football program due to low enrollment, Paul Quinn College, a small liberal arts college near Dallas, Texas, transformed their vestigial football field into a huge farm. Today, staff and students (and in collaboration with PepsiCo Inc.) at Paul Quinn cultivate the WE Over ME Farm, growing collard greens, heirloom tomatoes, swiss chard, mustard greens, and more. The cornucopia of food harvested from the farm is then distributed to local charities, grocery stores, community markets in surrounding Dallas, and the college students, who get to enjoy the fruits of their hard work.

2. Mobile Markets  Some 550,000 Detroit residents suffer from an imbalance of healthy food options  — grocery stores are few and far between compared to fast food restaurants. Mobile food co-ops that bring the farm to the city, like Detroit’s Peaches & Greens, go the extra mile in ensuring people get the foods they need at affordable prices. And in California’s rural valleys, California’s Second Harvest Food Bank exists to travel 63 sites throughout San Mateo and Santa Clara counties.

3. Urban Aggies It’s not “Green Acres” on 5th Avenue, but it’s close. Urban farming initiatives are on the rise, educating and empowering big-city communities to grow their own produce. City Slicker Farms of West Oakland organizes and encourages folks like Abeni Ramsey to start up independent urban farming enterprises of their own. And in Chicago’s South Side, Iron Street Farm provides seven acres of farmland to the community. – J. Scott Donahue

This article appears courtesy of Sierra Magazine

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Image: urbanists

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ColumnFood trucks that need a business plan ASAP.

Taco trucks and grilled cheese carts are out. These 11 food trucks should be in.

1. The Cardamom Pod

The only spice you ever wanted.

2. Greens à Go Go

Chard, kale and so much more.

3. Salad in a Jar

Sure, it’s a $17 salad, but you get to keep the mason jar.

4. Dog Biscuit

Because your canine needs to eat vegan, gluten-free and low carb too.

5. Kelp, Kombucha & Kohlrabi

The real artisans in town.

6. Freshly Fermented 

We’ll put the pro-biotic back in you.

7. Just Killed

We hunt, you eat.

8. Copenockholmsinki

You’re not Scandinavian, but we are.

9. Small Batched and Foraged

It’s so small, you don’t even need a plate.

10. You Ride, We Bake

This pedal-powered oven isn’t going to run itself.

11.  The Bird Nest

Everything you can do with eggs and noodles.

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This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: Ted Eytan

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Where do our favorite dishes come from? In our ongoing series ‘Food History’ we take a look at classic dishes and their roots, this time we step away from a specific dish and look at our all-time favorite food trend: the history of food trucks. 

Creme brulee carts and tacos sold in Airstreams. Nothing has become more synonymous with modern American food culture than mobile food trucks. There are entire festivals devoted to them, reality shows, and many a restaurant has launched a mobile version to supplement their brick and mortar locations. You might think food trucks are a catchy trend fueled by hashtags and the underground food movement (one that even the corporate world loves), but mobile food delivery is certainly nothing new.

Push carts date back to the infant days of the United States; New Amsterdam, now known as New York City, began regulating mobile food vendors in the late 1600s. But as many an American food-related custom does, the modern day food truck finds its roots in the heart of Texas. It was here in 1866 that ranger Charles Goodnight solved the problem of cooking well while out on cattle drives: he outfitted a United States Army wagon with kitchen accoutrements and began dishing out ample servings of fresh meat and coffee. A cowboy’s culinary dream. The chuckwagon – which you could call America’s original food truck – was born.

Beyond its push carts, today’s foodie metropolis New York City was an early comer to the food truck game as well with its Night Lunch wagons. In 1893, in an attempt to better feed the working class, the Church Temperance Society invested in a wagon that served meals from 7:30pm to 4am, giving workers a food option beyond the local saloon.

Much like today, the wagons were a budget friendly restaurateur option: the cost of outfitting a lunch wagon and opening it up for business was around $600. Today Henry Ford’s infamous 1890 Night Owl Lunch wagon is still in service, and believed to be the last remaining horse-drawn lunch wagon of its kind.

The United States Army started feeding its troops with mobile canteens in the early 1900s, and in 1936 Oscar Meyer rolled out its first portable hot dog truck, The Weiner Mobile. About the same time, Good Humor hit the streets with its first truck selling “ice cream on a stick.”

In a culture that quickly grew to love drive-thrus and fast food, it’s no surprise that mobile food took off in the way that it did. Even waffle carts were a thing before Portlandia was ever born, as witnessed in New Orleans in the 1940s.

Lunch carts and ice cream trucks soon became a standard occurrence–you know exactly what that chime on infinite repeat means when you hear it out your window–and in 1974 Raul Martínez founded King Taco, repurposing an ice cream van to start selling mobile lunch food, purportedly the first taco truck in the nation. Nowadays you’ll find food truck offerings everywhere from Anchorage to Austin in everything from Airstreams to Smart Cars.

It’s a business that isn’t always easy, but combine a slow economy with the appeal of buying creative fast food and there’s no doubt that food trucks are here to stay.

Check out more of our Food History series.

Image: Robert Neff, The Henry Ford, Louisiana Division/City Archives, New Orleans Public Library

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The Hester Street Fair takes on Hollywood with food trucks, fashion vendors, handcrafted goods, lobster rolls and vegan cupcakes.

Street fairs are an essential part of the urban fabric of New York City – popping up in every neighborhood once the temperature reaches “short denim shorts.” One of New York’s most popular fairs is the Hester Street Fair, held on the Lower East Side. This weekend marked the West Coast premiere of The Hester Street Fair Hollywood, held on a parking lot one block from the classic Hollywood & Vine intersection.

The focus was “Bite Size Food and Crafts” and local fashionistas and foodies came out in droves to check out the offerings. The west coast migration of NYC institutions was led by vegan cupcakery Babycakes NYC, which now has two LA outposts, Brooklyn-based Anderson’s 1949, where chef Sherry Grimes (formerly of Dumbo’s Superfine) served food made from local, sustainable ingredients, and classic lobster rolls by Cousins Main Lobster truck.

Other gourmet food offerings – most bite-sized to encourage fair-goers to sample a little bit of everything – included innovative ice cream by Coolhaus, shave ice from Ice Ice Shavie, fried indulgence by the Crispy Waffle & Frites truck, delicious South Indian/Californian dosas from the Dosa Truck, farm-to-plate foods from the Heirloom LA truck, and home-baked goods to fuel athletes by Musette Bakery.

On the fashion and craft front, highlights included vegan handbags by My Mishion, elegant sun hats made from 100% raffia palm fiber by The Sun Hat, colorful hand-dipped silk dresses by Jill Aiko Yee, curated second hand clothing by Fair Season and Bleu Vintage, foodie-themed screen printed T-shirts by Bad Pickle, cute baby clothing by Alphabet City Studio and The Little Hummingbird, and handmade printed leather goods by Arc of LA.

Prints and tees by The Poster List featured familiar motifs like bikes, cameras, whales and camper vans, and gorgeously colorful pillows by Oceguera were made from old sweaters and featured skulls, guitars, florals and other Mexican-inspired themes. In between shopping and eating, patrons could peruse record bins at the Amoeba Music booth, snap photos in the Awkward Family Photos booth, pay comedian Andy Dick $1 to have a custom poem created, hang out in the beer garden, or listen to live music by Black Crystal Wolf Kids who call themselves “the world’s first hipster tribute band.”

Best of all, and not as unusual for LA as one may think, patrons could take the subway to the fair, via the brand-new Hollywood and Vine Metro station. Despite all this East Coast influence, the palm trees and view of the Hollywood sign from the food truck lot served as potent reminders that this was indeed Los Angeles.

Photos by Johanna Björk & Marc Alt

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Food on-the-go.

In recent years, the food truck phenomenon has exploded, bringing cheap, tasty cuisine to parking lots, sidewalks, and street fairs around the country. Whether you love food trucks or hate them, you can’t deny their convenience and relative cost-effectiveness, particularly when they’re parked outside your office at lunch hour. Here, a look at some classic, cool, and completely wacky roaming restaurants from across America (and beyond).

(above) Steve’s Catering Homemade Chunky Fries, Toronto, Canada

Fojol Brothers Truck, Washington, DC

The Fish Box, Miami, Florida

Coolhaus Ice Cream Truck, Los Angeles, California

Mr. Good Stuff, Miami, Florida

Pyongyang Express, San Francisco, California

King’s Fries, Toronto, Canada

Mud Coffee Truck, New York, New York

Ludo Bites Food Truck, Los Angeles, California

Suzi’s Lunch Truck, Philadelphia, Pennsylvania

Tamale Spaceship, Chicago, Illinois

Love Balls, Austin, Texas

Pi On Wheels, Washington, DC

Stephanie Taco Truck, Los Angeles, California

Good Dog Hot Dogs, Houston, Texas

Happy Kebab, Charlottenlund, Denmark

Fish & Chip, Toronto, Canada

Bernie’s Burger Bus, Houston, Texas

Honest Tom’s Taco Shop, Philadelphia, Pennsylvania

Divan Bakery and Coffee Truck, Dania Beach, Florida

Drift Truck, Edmonton, Canada

The Crispy Truck, Santa Monica, California

Burger Theory, Adelaide, Australia

Chimi Truck, New York, New York

Gyores Express, Philadelphia, Pennsylvania

Cookie Time, San Francisco, California

Nineveh Assyrian, Olympia, Washington

Curbside Cupcakes, Washington, DC

Fahrenheit Truck, Cleveland, Ohio

Farmhand Foods, Durham, North Carolina

SEE ALSO:

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25 Photos of Urban Green Spaces

View more photo collections here. 

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From Cap’N Crunch creme brulee to emu burgers, some of the most delicious and weirdest food truck dishes. 

Is there anything better than a food truck? The answer is no. Except for maybe a glass of vino at a local winery with a spread of artisan cheeses. Food trucks, and street food in general, have experienced a crazy kind of foodie explosion over the last few years, and now it seems like everyone is getting a truck to sell their goods. But that’s fine with us.

Fortunately even when we can’t visit our favorite food truck cities, at least we can drool over pictures of them. So here are some top dishes from food trucks, sure to make you track down your next lunch.

Tacos, Oakland

Ono Pops, Honolulu

Chicken and Red Velvet Waffles, The Cravings Truck, Tallahassee 

Chickpea Fritter Sandwich, Cambridge 

Mexican Chorizo Taco, Toronto 

Bahn Mi, Los Angeles

Soba Noodle Salad, Vancouver 

Cap’n Crunch Creme Brulee, San Francisco

Emu Burger, Portland

In Foodspotting Friday we highlight one of Foodspotting’s – or our own – top picks from our Foodspotting guides. Be sure to check them out and tip us off to your own favorites in our Readers’ Picks guide. Want to start spotting food on your own? Join Foodspotting and take part in the food spotting revolution. It’s visual, it’s positive, it’s global and we are in love with it.

Images: Out of the Kitchen Adventures, vicenteSF, Ed Morita, morganabigail, jesal, chops, lavender&sage, yvrbcbudz, jun belen, marty

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ColumnAs the food truck trend grows, corporate chains like Jack in the Box are paying attention.

It was only a matter of time.

There was no way we could keep guerrilla marketing techniques and word of mouth culinary tips to ourselves. No, after several years of brief stints in the limelight, the food cart world was destined for mainstream. And last week, Jack in the Box was the latest chain restaurant to jump on the bandwagon.

Jack in the Box’s new “Munchie Mobile,” which is hitting the streets of Southern California, is certainly making food cart lovers across the nation cringe. The simple beauty of a unique food truck serving up dishes you would only ever hear of via word of mouth or Twitter is completely lost on the chain. Well, except that the Munchie Mobile does have a Twitter feed.

A food cart traditionally provides the opportunity to seek out a new business venture, to take a stab at crafting one’s own recipes, and to make a name for oneself in an unpretentious, efficient manner. For big brands, it’s simply the latest marketing tool.

Last fall, in order to promote its new Dip & Squeeze Ketchup, Heinz outfitted a truck to become a veritable moving billboard, starting in Philadelphia and making stops along the way to share french fries and ketchup with the masses. Of course there was an entire coordinated social media campaign along with all this, with prizes given away for Foursquare check-ins and tagged Twitter updates.

Five years ago, such an initiative may have seem a little over the top, or out of place, but in the age of food carts, the Heinz truck fits right in. In larger cities these days it’s practically second nature to walk up to a truck window and place an order.

One could argue that the true original franchised “food truck” was the Oscar Meyer weinermobile – which is still traveling around and keeping up its own blog written by the “hotdoggers” who drive it. But the difference here is between an over-the-top marketing gimmick (a vehicle shaped like a hotdog) and the incorporation of guerrilla street tactics to make marketing efforts seem more genuine (franchise in a truck). Efforts like this aren’t just happening on the street. Take Starbucks, which is putting a large effort behind making some of their thousands of worldwide coffee shops appear more like local institutions that the global multinational brand that they are.

Why do initiatives like this feel inherently dirty? Because larger interests are encroaching on the success that has been created by independent business seeking to do something different, veering from the norm and surprising customers.

Just a few years ago, food carts were nothing more than obscure. You wouldn’t find lines around the block or well-known chefs hitting them up for lunch. But nowadays they’ve come to define an important part of American food culture; one that’s important precisely because it isn’t based on marketing to the masses.

And that means money. Whereas many independent food trucks and food carts started small, creating their business as they grew, now there’s a market for getting everything in place from the get-go. There’s even a company called Mobi Munch that is “the nation’s first mobile food service infrastructure company and online marketing channel dedicated to providing established chefs and restaurateurs an integrated online and offline platform for launching innovative restaurant concepts aboard state-of-the-art food trucks.”

Mobi Munch helps franchises get food trucks going. And as the food truck industry continues to grow, business for them is booming. “Six months ago I projected that 10 percent of the top 200 restaurant chains would have some mobile presence,” Aaron Noveshen, founder of Mobi Munch said. “Now I think that number will be higher.”

As conscious lunchtime consumers, maybe we should feel honored that we’ve had a part in driving a movement that’s become so popular it’s now being co-opted by fast food. Then again, maybe not.

This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground, taking a conscious look at what’s bubbling in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

Images: krysnky, ohfaceKillah

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We’d rather live near a taco truck, than a Taco Bell. Sure. And summer wouldn’t feel the same without the occasional Mr. Softee/Frosty Treats/ or Tactical Ice Cream Unit soft serve indulgence.

But at some point this whole thing gets a little ridiculous. First there’s all those disposable plates and utensils – though some trucks use only compostable ware, provide receptacles and recycle their frying oil into biofuel.

Then there’s the fact that street food is supposed to be affordable, simple, and accessible. But with the cool factor off the charts, people sometimes wait hours for a small portion of very expensive food that they then have to scarf down while perched precariously on a urine soaked curb. Is it that good, really?

Then there are all these trucks driving around and sometimes idling in parking places all day and spewing out noxious fumes along with the emissions caused by their refrigeration systems, stoves, fryers, and grills.

In New York, the city council just moved forward on its first anti-food truck law due to idling and parking issues.

Not to mention complaints from non-mobile restaurants.

Though some trucks are greener than others, there is a real lack of discussion overall about the environmental impact of the explosion in food trucks. This how-to article doesn’t mention it at all.

Thankfully, there are food trucks heading in the right direction. Here’s our list of 10 mobile vendors and one futuristic pop up restaurant that are curbing the use of excess resources.

1. Kickstand Coffee in Brooklyn NY uses bikes to transport its coffee and even uses bike power to fuel a portion of the brewing. If they don’t use disposable cups or plastic lids, they’d get extra points in my book, but their website doesn’t mention it. Hey Brooklynites! Are they totally green or not?

2. The Green Pirate Truck Juice Truck in Brooklyn NY runs its truck on biodiesel, composts all organic waste and works with farmers to get it to farms in upstate NY. They also use compostable cups.

3. Green Trucks in the LA area power their trucks on vegetable oil and biodiesel, make their food in a solar powered kitchen, use green packaging (though they don’t say what kind), and have a lot of organic vegetarian choices. They still serve meat of the slightly more humane variety, though it’s not grass-fed from family farms and “sustainably farmed” shrimp. To me these look like compromises to stay in business and keep their price points reasonable, which is understandable.

4. Liba’s Falafel Truck in San Francisco and Emeryville, CA serves a totally organic, vegetarian (mostly vegan) menu, recycles its frying oil into fuel, and uses all compostable packaging while providing the necessary receptacles to customers.

5. On the Fly in DC vends organic, local foods from their specially designed, American made zero-emission plug-in”smartkarts®“. They also use eco-friendly packaging, though they don’t say what kind.

6. Austin’s Soup Peddler has been around since before the current mobile food trend grew wheels. Soup Peddler started out delivering soups by bike in his Austin neighborhood. The business has grown to include entrees, and other foods and, while some deliveries are still done by bike, customers have the option to pick up as well. Hopefully at least some of them are on two wheels.

7. Steubens Food Truck in Denver is still in development but founders say its solar-powered, biofueled, locally grown goodness is coming soon!

8. DC’s Sweetflow Yogurt is a truck designed to run without a generator so it uses less fuel. They also use local and organic ingredients and 100 percent compostable packaging.

9. Fresh Local in New Hampshire is run by actual farmers. The products are all sourced from local family farms, the disposables are biodegradable and they feed any kitchen scraps they don’t compost to their very own chickens.

10.  Clover Food Lab runs trucks in Boston and at MIT. Founders are nuts about compost and are working toward a zero waste operation. The trucks are run on biodiesel, and the food is local and organic. Their blog, which documents the process of getting the business up and running, provides a fascinating window into what it takes to start a green food truck.

The whole scene in Portland is greener from an emissions point of view because many of the carts are stationary and in pods concentrated in downtown areas easily accessible by bikers and walkers.

And here’s the future of the pop-up restaurant – somewhere between a stand-alone business and a restaurant on wheels, the solar powered, foldable, moveable Muv Box may be the biggest future trend yet.

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

Image: ricardodiaz11

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