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Earth Eats: Real Food, Green Living

Food Truck Rules, Fruity Meringue, Meet A Farmer

We talk to a Bloomington city official about proposed changes to food truck regulations. Emily Robbins tells stories from her farm life. Meringue for dessert.

food truck and customers

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.

News Stories:

Stories On This Episode

Critics Blast Revamped Poultry-Inspection Regs

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.

Fruity Summer Meringue

This dessert has the wow-factor of a Baked Alaska without all the extra work.

My Farm Roots: She’s Her Dad’s ‘Son’

Emily Robbins wanted to be outside and hang out with her dad, so getting to drive tractor was a natural thing.

Community Potluckers Celebrate ‘Bounty Of The Moment’

Nancy Vienneau has organized a community-wide potluck in Nashville for five years. Her cookbook includes 30 recipes from potluck participants over the years.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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