Photo: Todd Lappin (Flickr)
Currently and in the proposed ordinances is what we call the 50-foot rule. A food truck or cart has to stay at least 50-feet away from a brick-and-mortar restaurant. I know there are some trucks that think that maybe that’s a little too far. There are some restaurants that think that’s a little too close.
And Jason Carnes’ job is to try to find a middle ground. He is the assistant director of the economic sustainable development department for the City of Bloomington, Indiana. He speaks with us about the proposed changes to the city’s mobile vendor regulations and he walks us through a couple specific points vendors and customers should take note of.
Chef Daniel Orr operates in a brick-and-mortar restaurant. He brings us a dessert recipe of fruit and meringue.
We meet farmer Emily Robbins in the news series “My Farm Roots.”
And, author Nancy Vienneau tells us the story behind her fig, prosciutto and Gorgonzola flatbread recipe that made its debut at her monthly city wide potluck in Nashville, Tennessee.
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- Gluten-free food labels must now comply with FDA rules
Stories On This Episode
The USDA released new rules for poultry plants last month that allow companies to conduct their own inspections and reduce the number of government inspectors.
This dessert has the wow-factor of a Baked Alaska without all the extra work.
Emily Robbins wanted to be outside and hang out with her dad, so getting to drive tractor was a natural thing.
Nancy Vienneau has organized a community-wide potluck in Nashville for five years. Her cookbook includes 30 recipes from potluck participants over the years.