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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