Podcasts about food cart

We first heard from Jack Vo who owns the Baltimore, MD location of Bambu. According to their website, "In 2008, four Vietnamese sisters – Anh, Kelly, Jenny & Julie – opened their first Bambū Shoppe in the heart of the Vietnamese community in San Jose, California. Their exceptionally friendly service and large menu of fresh, healthy, and authentic Chè dessert drinks, crisp boba milk teas, signature Vietnamese coffees, real fruit smoothies and exotic juices captured the attention of the entire San Francisco Bay Area. Today, there are 63 Bambū Shoppes located in 24 states, Canada, and the Philippines and 9 Shoppes in development. Today Bambū continues to deliver a great customer experience and serve their one of a kind unique and 100% vegetarian drinks “Just the way you love it.”https://www.drinkbambu.com/John Cohl, who is an OG of the food culture, former host of Dining On A Dime, and currently a Moderator of South Jersey Food Scene joined the show with an update on what's been happening with him since retiring from the radio waves. With a history deeply embedded in the catering business, food trucks, & restaurant consulting world--this guru of all things SJ foodie has a lot to say on what makes a business bloom. Listen in to hear John Cohl's words of wisdom on what can help your (current or next) venture work, and be sure to check out what he's been up to by visiting SJ Food Scene on FB, IG, and BlueSky.https://www.facebook.com/share/g/19ZMtWByRK/If you're a lover of caffeine then our next guest will pump up your day! The Owner of The Roaming Bean, Penny Folino, joined Food Farms And Chefs to discuss how her traveling coffee carts came to be, and how she is keeping all of us going...one cup at a time. According to The Roaming Bean's About Us page, "With over 40 years of hospitality experience, our owner understands the importance of quality service and attention to detail. We strive to go the extra mile to ensure that our customers are completely satisfied with every aspect of our service. From using only the freshest and highest quality ingredients to implementing strict cleanliness and hygiene protocols, we are committed to providing our customers with a safe and enjoyable coffee experience. We also pride ourselves on our creativity and work hard to stay up-to-date with the latest coffee trends and innovations. Whether you're looking for a classic cappuccino or a unique and creative latte, we have something for everyone."https://theroamingbean.coffee

Episode Notes Your old friend Fennel recounts the ups and downs of fine dining in a fishy state. CAST Ray O'Hare as Food Cart Propietor Our music is composed by Trace Callahan. Our cover art is by Orion Ibert. Content Warnings: None Transcript available at: https://docs.google.com/document/d/1A1xGJwnlbJKTT6i-o7ZBM4lzndQBM17dXgrNdp3l_Ns/edit?usp=sharing To help support the series, donate at https://ko-fi.com/starfallpod. For more information, visit us at https://starfallpodcast.com or https://www.tumblr.com/starfallpod. Sounds by Soundsnap.

Learn the history of America's most iconic concession stand! Marisa Pinson & Jon Glover from On Brand with Jon & Marisa join Michael at the Costco Food Court this week and talk all things, from how many hot dogs we could fit in our mouths to the churro that was just replaced by a cookie "Fine" Dining is now on video! Head on over to our YouTube to watch this episode! How to survive the Costco parking lot Hear the humble beginnings of Costco's Food Court as a hot dog cart in San Diego International Costcos have different regional menu items All the discontinued offerings from the food court! A Yelper is left out to dry when someone who arrived after her gets the last of the item she ordered in this week's Yelp from Strangers The full review comes next week!   Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (March's exclusive episode just released, as Michael went to Dallas to review Septemburger 2024's #2 seed Steak 'n Shake with his Dad), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Costco stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow On Brand with Jon & Marisa on Instagram @onbrandthepod   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Costco Food Court Review [Part Two]! We'll finally talk about the horrific way Jon ate his Chicken Bake, and we try the new cookie that replaced the churro. Ever work at Costco? Send your stories to finediningpodcast@gmail.com.

Episode Notes It's been far too long, old friend. CAST Ray O'Hare as Food Cart Proprietor Our music is composed by Trace Callahan. Our director is Evan Tess Murray Our cover art is by Orion Ibert. Support the Starfall Season Two Crowdfunding! 2/2/24 - 3/2/24 Content Warnings: None Transcript available at: https://docs.google.com/document/d/1NInTHTGhhUClulTrXPdRcO0PR1AXo4khJL63ruy-kY0/edit?usp=sharing To help support the series, donate at https://ko-fi.com/starfallpod. For more information, visit us at https://starfallpodcast.com or https://www.tumblr.com/starfallpod. Sounds by Soundsnap.

Stop what you're doing and strap yourself in for an unforgettable episode with legendary ultrarunner Harvey "That Guy" Lewis. Fresh off his second consecutive win of the individual Big's Backyard Ultra, Harvey shares his story and insights, including his love of Newton running shoes, the power of a Vegan diet, mindset, sleep deprivation, the Barkley Marathons, battle royales, the honey badger, Food Cart, running while asleep, and the joys of running 450 miles in 4.5 days. Unbelievable. Learn more about your ad choices. Visit megaphone.fm/adchoices

What happens when the health department shows up during the busiest time at a restaurant? It's not pretty. Plus, the recipe Ruth invented for those times when she's out of town and craving her favorite food cart treat. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Because hunger is perpetual, there will always be creative ways of preparing and presenting food. And while street eats have been the status quo for many cultures around the globe for decades, this popularity is relatively new in America, opening the door to fun differentiation for these meals on wheels. Now serving good vibes with Leaf Life! First segment: Rice and Dice Second segment: The Original Fast Food Greg The Guinea Pig: Kyle Hulings is the founder and owner of Garden Monsters Food Truck in Portland, Oregon. He's also the co-creator of Blazed Card and Dice game, which was made for stoners. (@kylegoingquantam, @gardenmonsters, @blazedcardgame)  PRODUCTS FEATURED: Dabstract—Sour Blue Fruit Gems N Juice Dabstract—Layer Cake Live Resin Cake Icing SPONSORS: GELATOHELLAVATED AVITAS Stoney Baloney Episode: I Talk to Myselves

Shamus Toomey, Editor in Chief and co-founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. Shamus has details on: Slim, 37-Story Tower Proposed For North And Clybourn: A New York-based developer presented plans for the 396-apartment building during a community meeting Monday. The Commissary To Replace Old Town's Treasure Island […]

Shamus Toomey, Editor in Chief and co-founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. Shamus has details on: Albany Park Elotero Asks For Help After His Food Cart Is Stolen”: Joaquín García Jimenez has been a fixture around Volta Elementary for years, neighbors say. He hopes to raise $8,000 […]

The Man behind Food Truck Friday Freddie Gaetan owner of Freddie's New York Style Hotdogs and Catering joined us on the Totem Podcast. He has worked it all and has had stuggles on the come up and has litterly moved across the country to make his dream a reality! We talked about his upbringings, how he got started, hot dog eating contest, Food Truck Friday, whats new for him and his business! Share it with someone if this brought you value! Here at Totem Podcast, Hosts Erick and Monico, bring you impactful people from all walks of life to have meaningful conversations to speak out about their lives, businesses, and their experiences in life, and bring you a part of them you didn't know, all with having some fun and laughs on the way! ...AND remember "An act of rebellion is to question." "Un acto de rebeldia es cuestionar." If you know of someone we should have as a guest comment below or message us! Thanks for watching this video, please share it with your friends. We enjoy reading comments and answering questions so be sure to leave a comment and... ► Subscribe to the Channel: https://www.youtube.com/@totempodcast?sub_confirmation=1 Totem Podcast Facebook: https://www.facebook.com/realtotempodcast Instagram: https://www.instagram.com/totempodcast/ Tik Tok : https://www.tiktok.com/@totempodcast Monico Facebook: https://www.facebook.com/marketingmonico/ Instagram: https://www.instagram.com/marketingmonico/ LinkedIn : https://www.linkedin.com/in/marketingmonico/ Twitter: https://twitter.com/marketingmonico/ Erick Facebook: https://www.facebook.com/erick.carrillo.391 Instagram: https://www.instagram.com/thatcameraguyerick/ LinkedIn: https://www.linkedin.com/in/erick-carrillo-696019249/ Twitter: https://twitter.com/erickcar58/ Freddie Gaetan Jr. Facebook: https://www.facebook.com/profile.php?id=100073369509726https://www.facebook.com/FreddiesNYHotdogs --- Support this podcast: https://podcasters.spotify.com/pod/show/totempodcast/support

Fluent Fiction - Korean: Fire Salami: A Spicy Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.org/fire-salami-a-spicy-tale Story Transcript:Ko: 후크: 불 살라미 한 접시를 먹고 싶다면 어디로 가야 할까요?En: Hook: Where to go if you want a plate of fire salami?Ko: 민재는 길거리 음식 카트 앞에서 서성거리며 메뉴를 살펴보았다.En: Minjae looked at the menu while pacing in front of a street food cart.Ko: 그녀는 매운 음식을 좋아했지만, 오늘은 차마 불 살라미를 시켜볼 용기를 내지 못했다.En: She liked spicy food, but today she couldn't muster up the courage to order fire salami.Ko: "뭘 시킬래?En: "What do you want me to do?"Ko: " 지혜가 민재에게 물었다.En: Jihye asked Minjae.Ko: "아마 그냥 불고기와 김치찌개로 할게.En: "Maybe I'll just make bulgogi and kimchi stew."Ko: " 민재가 대답했다.En: Minjae replied.Ko: 하지만 음식 카트 주인은 다른 생각을 가지고 있었다.En: But the food cart owner had other ideas.Ko: "한 번 불 살라미 시도해 보시겠어요?En: "Would you like to try the fire salami?"Ko: " 그녀가 민재와 지혜에게 말했다.En: She said to Minjae and Jihye.Ko: 민재는 혼란스러워 했지만, 지혜는 제안에 미소를 머금었다.En: Min-jae was confused, but Ji-hye smiled at the suggestion.Ko: "그래, 한 번 시켜 볼까요?En: "Okay, shall we try it?"Ko: " 지혜가 말했다.En: Wisdom said.Ko: 그런데 불 살라미는 뜨거워서 물 붓는 건 권장되지 않는다는 점을 민재는 잊고 있었다.En: However, Minjae forgot that fire salami is hot, so pouring water on it is not recommended.Ko: 그녀는 불 살라미 한 접시를 시켜먹기 시작했지만, 그것이 너무 매워서 눈물이 흘렀다.En: She started to order a plate of fire salami, but it was so spicy that tears flowed.Ko: 지혜는 민재를 도와주려 노력했지만, 그것은 어려운 일이었다.En: Ji-hye tried to help Min-jae, but it was difficult.Ko: 민재는 눈 앞의 불 살라미를 먹기 위해 고군분투했다.En: Minjae struggled to eat the fire salami in front of him.Ko: 먹다 보니 느낌이 좋아졌고, 민재는 매운 음식을 더 자주 시켜 먹게 되었다.En: After eating, he felt better, and Minjae ordered spicy food more often.Ko: 지혜는 항상 눈동자가 반짝이며 민재를 보면서 웃음을 자제할 수 없었다.En: Wisdom always had sparkling eyes and couldn't stop laughing while looking at Minjae.Ko: 결국, 민재는 불 살라미를 먹는 데에 성공했다.En: In the end, Min-jae succeeded in eating the fire salami.Ko: 그녀는 즐겁게 먹었고, 지혜는 민재를 보내 줄 때까지 웃음을 멈출 수 없었다.En: She ate happily, and Ji-hye couldn't stop laughing until she let Min-jae go.Ko: 훌륭한 맛과 긴장감을 가지고 끝까지 읽을만한 이야기가 되었습니다.En: It has great flavor and suspense, making it a story worth reading to the end. Vocabulary Words:plate: 접시fire salami: 불 살라미menu: 메뉴spicy: 매운courage: 용기bulgogi: 불고기kimchi stew: 김치찌개food cart: 음식 카트owner: 주인try: 시도해 보다confused: 혼란스러운suggestion: 제안water: 물order: 시키다tears: 눈물help: 도와주다struggle: 고군분투하다sparkling: 반짝이는laughing: 웃음succeeded: 성공하다flavor: 맛suspense: 긴장감worth: 가치있는reading: 읽기pacing: 서성거리다liked: 좋아하다recommend: 권장하다difficult: 어려운happily: 즐겁게

Food carts are easily the beating heart of Portland's food culture, but they're facing a new challenge. An Oregon law about managing wastewater went into effect in Multnomah County on January 1st. Many owners are saying compliance is too expensive and nearly impossible— some are even shutting down completely. Brooke Jackson-Glidden, editor for Eater Portland, takes us inside the new set of food cart regulations and what it means for our already embattled food cart scene.  Want some more Portland news? Then make sure to sign up for our morning newsletter Learn more about your ad choices. Visit megaphone.fm/adchoices

Love this ❤️ Please take time to listen thoroughly po sa aking Live Interview kahapon sa Radyo Pilipinas para po mas maging malawak ang kaalaman natin sa Franchising Business. Pwede niyo rin pong share sa Facebook or to your friends and colleagues. ATBP7 BUSINESS SEGMENT: Franchising Business Sa mga interested po na magtayo ng Food Cart Franchising Business ay pwede niyo po akong kontakin sa 09774548445 & 0275274062. You can also follow me on Facebook and Subscribe to My YouTube Channel ATBP7 para po mas marami kayong matutunan. You Can Watch The Actual YouTube Video Through The Link Below: https://youtu.be/XkC92AKSStI PLEASE LIKE AND SUBSCRIBE TO MY OFFICIAL YOUTUBE CHANNEL ATBP7: https://www.youtube.com/channel/UCXuH33Fq0jp3Q9C1d9i0DWA Follow Carla Lalie Flamenco Francisco: Facebook: https://www.facebook.com/ricarlaf Twitter: https://twitter.com/DUCHESSCarla22 Pinterest: https://www.pinterest.ph/Pretty_Ricarla/ Instagram: https://www.instagram.com/pretty_ricarla/ Spotify: https://open.spotify.com/show/5LgQKypoXxW68uQNEMn8Eq?si=FkkLKTA_Sf6GP7DEp0hUOA You can also check my other videos about travel and leisure, as well as businesses, etc. If you want to earn extra money using applications, you can also click the links below for your free subscription and more. *MAKE MONEY Do you enjoy completing tasks at your own pace? Try one of the easiest money-making applications for free and earn 30 Credits right away by registering using code R6WMJ7. EARN QUICK MONEY TIPS: 1) 20 Credits OPENING THE APP DAILY 2) 50 Credits COMPLETING YOUR PROFILE *WordPress https://wordpress.com/refer-a-friend/... *PH TODAY https://l.facebook.com/l.php?u=https%... *ENTIREWEB https://l.facebook.com/l.php?u=https%... *FEATURE POINTS https://featu.re/XAMG5Z *PAID TO READ EMAIL https://www.paid-to-read-email.com/?r=1852090 *FRANCHISING BUSINESSES: "Ideal Siomai AND Pure Obsession" HURRY UP!! Book An appointment with us for Business Orientation, Food Tasting, Process Training, and Cart Viewing. Siguradong kikita ang Franchise mo!! FRANCHISE NOW! FOR INQUIRIES: PLS PM, TEXT, OR CALL Globe 09774548445 Landline 0275274062 You may also visit and message our Business Page: https://www.facebook.com/veryaffordablesiomaifoodcart Maraming Salamat po ulit sa napakagandang pagkakataon na ibinigay sakin ng Radyo Pilipinas at ni Ms. Tes Ramirez upang makapagbigay ng mga importanteng impormasyong ukol sa pagtatayo ng negosyong Food Cart Franchising Business. Nawa'y marami tayong matulungang tao upang mas lalo pang madagdagan ang ating kaalaman at ang ating kita para sa ating pamilya. God Bless :-)

ATBP7 BUSINESS SEGMENT: GUSTO MO BA NG AFFORDABLE SIOMAI BUSINESS NA COMPLETE PACKAGE NA AT I-OOPERATE MO NALANG❓

Rodents, overflowing trash cans and poor wastewater management are just a few issues facing food cart pods in Multnomah County. Back in January, the county implemented a new set of safety rules and a license system for pods, requiring them to provide certain amenities for their carts. We'll hear from Jeff Martin, environmental health manager for Multnomah County, on what some food carts were experiencing and how the new system is rolling out.

On today's episode of Marti's Music Kitchen, the Fun Cooking Podcast with Creative People where anything can happen, we're taking a trip to NE Portland to visit new friends Rachel Brashear and Aaron Tomasko at their food-cart Sweet Lorraine's Latkes and More. Rachel and Aaron are both accomplished musicians with several albums under their creative umbrella, including a new release that just hit the air this March! “We don't really have this interest in reinventing anything. We want to keep these things alive so they don't get lost in history,” says Rachel. On MMK's first ever episode recorded inside a food-cart, they're showing Marti how they perfected the art of the knish - a traditional Jewish snack - in more ways than just one! Listen along as they discuss songwriting, cooking, family and the creativity of them all. Check out the full podcast with recipe here! https://mmk.martimendenhall.com/Podcast-Rachel-Brashear-Aaron-Tomasko-Knish Aaron, Rachel & Sweet Lorraine's https://www.facebook.com/SweetLorrainesLatkes/ https://rachelbrashear.bandcamp.com/ https://soundcloud.com/aarontomasko Follow Marti & Support Marti's Music Kitchen! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall Buy the Marti's Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html #MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #JewishFood #ComfortFood #NewYorkStyle #Knish #TraditionalJewishFood #SweetLorraines #Latke #AaronTomasko #RachelBrashear #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Knish #CaveSong #Songwriting #Oklahoma #Family #podcastpreview

On this episode of Marti's Music Kitchen, the Fun Food Podcast with Creative People where anything can happen, we're taking a trip to NE Portland to visit new friends Rachel Brashear and Aaron Tomasko at their food-cart, Sweet Lorraine's Latkes and More. Rachel and Aaron are both accomplished musicians with several albums under their creative umbrella, including a new release that just hit the air this March! Music aside, the pair have created a menu out of a longing for traditional, New York-style Jewish food at Sweet Lorraine's, aptly named after Aaron's grandmother. This is where their passion for creating delicious food truly shines! “We don't really have this interest in reinventing anything. We want to keep these things alive so they don't get lost in history,” says Rachel. On MMK's first ever episode recorded inside a food-cart, they're showing Marti how they perfected the art of the knish - a traditional Jewish snack - in more ways than just one! Listen along as they discuss songwriting, cooking, family and the creativity of them all! Aaron, Rachel & Sweet Lorraine's https://www.facebook.com/SweetLorrainesLatkes/ https://rachelbrashear.bandcamp.com/ https://soundcloud.com/aarontomasko Follow Marti & Support Marti's Music Kitchen! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall Buy the Marti's Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html RECIPE Knish Crust ingredients: 2 ½ cups flour 1 tsp baking powder ½ tsp salt 1 large egg 1 tsp vinegar ½ cup canola oil ½ cup water Filling Ideas: Mashed potatoes and onion Ground beef and onion Vegetables Farmer's cheese, real cherry pie filling, cream cheese and sugar Any kind of fruit Instructions: Preheat oven to 375. Combine dry ingredients first, then add wet ingredients, mixing thoroughly until a dough is formed. If it's oily, that's okay! Wrap the dough in plastic, place it in a bowl, and refrigerate from anywhere between an hour to a full night. While the dough chills, prepare your favorite mashed potato & onion recipe - just make sure the potato mixture isn't too wet, or your knish won't hold together! Let the potato filling cool and dry - preferably cooling overnight in the fridge. When the crust and filling are ready, use a rolling pin to roll the dough out as thin as you possibly can in the shape of a rectangle. This is a little like making a jelly roll. Once you can see through the dough (without any rips!) spoon the potato mixture (or whatever you might be adding) along the front edge of the dough. You're going to roll them up from this edge - this is the tricky part! There are a few different ways - Rachel makes them in pairs, getting two knish per roll. This way, the knish has a nice top and bottom crust. Some people prefer to make a singular long roll and twist them apart. Find out what works best for you! Once your knish is in a shape that you like, apply an egg wash and bake on a cookie sheet until golden brown. In a convection oven, this takes about 25 minutes. In a traditional oven, it's more like 35-40 minutes. Enjoy with deli mustard or add a topping like gravy or cheese. #MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #JewishFood #ComfortFood #NewYorkStyle #Knish #TraditionalJewishFood #SweetLorraines #Latke #AaronTomasko #RachelBrashear #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Knish #CaveSong #Songwriting #Oklahoma

Tim Parlin is the Sole Proprietor of The Rolling Smoke. The Rolling Smoke is a BBQ food cart and he just finished his first year in business. He strives to produce high quality BBQ on a small footprint! A really small one! Listen to his BBQ journey and learn what it is like to start your own BBQ business. https://www.instagram.com/the_rolling_smoke/ https://www.facebook.com/timistherollingsmoke https://www.therollingsmoke.com/ Email matt@butterandspiceco.com if you want to be a guest or know someone that would be a great guest on @upnorthquecast Support The Up North QueCast by contributing to their Tip Jar: https://tips.pinecast.com/jar/the-up-north-quecast

-Yahoo news did an investigation on the Wikileaks/Julian Assange case. - Pelosi delays infrastructure vote. -Food is systemically destroyed in the Bronx. w/ Lauren Ashcraft

A story short with Francisco Mendez and Zenaida Muñoz on their experiences running their much loved food carts together with brother Carlos Mendez. They share on their evolution from cooks to cart owners, the Colombian style arepas they're famous for, and what it's like working out in the elements. Story series sponsored by Yale School of the Environment. Photos, slideshow and links at www.thetableunderground.com - Produced by Tagan Engel, Edited by Jon Oliver Music, Photographed by Maza Rey Photography

Find the free video version of this audio on www.relaxingtraveler.com Support this Podcast by subscribing to my YouTube Channel! I upload traveling videos there for sleep, relaxation, focus, meditations, exploration to help you sleep better and discover new places! The following link will direct you to the Relaxing Traveler YouTube channel: www.relaxingtraveler.com This podcast episode: Kerem HaTeimanim - Tel Aviv Walk, Israeli Food, Middle Eastern Food, Ethiopian, Yemen, Georgian,Thai

Portland Commissioner Dan Ryan releases list of potential properties for homeless shelters. Bootleg fire approaches 300,000 acres as evacuation warnings continue. Some Oregon workers increasingly confident about economic outlook. See acast.com/privacy for privacy and opt-out information.

The concept for The Halal Guys came to be when Mohammed Abouelenein and two other Egyptian-born gentlemen came to our shores in search of the American dream…and possibly some halal cuisine. Noticing that other Muslims were seeking out food in Manhattan that wasn't forbidden (haram) by the Quran, in 1990, the three created their first halal food cart and parked it on the midtown corner of 53​rd​ and 6​th​ Avenue. The Halal Guys quickly rose in fandom to become the leading destination for halal and other ethnic dishes in America, and one of the most popular food truck franchises in history. Today, The Halal Guys' is headed up by Mohammed's son, CEO Ahmed Abouelenein, and on this episode of The Main Course, he joins Barbara Castiglia to discuss the company's humble beginnings as a food cart provider of authentic halal cuisine, and a journey that rapidly morphed into actual food trucks, restaurants, and now, more than 90 locations spanning three continents. Although, lines and lines of customers from around the world would ask The Halal Guys when they would be opening a location in their particular state or country, as well as being offered opportunities to open actual brick and mortars or be franchised, the owners were initially reluctant. Abouelenein explained, “Around early 2014, that's when Fransmart approached the founders, and they kept insisting that we have a great product—that if we go franchising, we'll do a very, very good job at that.” Although still hesitant, not wanting to relinquish control that could possibly diminish their food quality, and thus, their customer base, once the founders realized the systems that Fransmart would put in place would ensure that the cuisine they sold at one cart would be of the exact same quality at every other location, “that's when we came to the decision to franchise our business.”A New Episode is Served Up Every Tuesday!

Few U.S. brands exemplify the American Dream quite like The Halal Guys. Starting as a New York food cart in 1990, the concept was then nurtured and grown into the international powerhouse it is today; with Asia now rivalling the States as a key market for the forward-thinking franchise.  But how did The Halal Guys' streetside beginnings lead to brick-and-mortar success, and what role do cloud kitchens play in turning it into a diverse, exciting, and tech-driven organization?  Find all of this and more out on this episode of the podcast, as we sit down with CEO Ahmed Abouelenein to hear about how he's evolving this conceptually niche franchise into a household name. To keep your finger on the beating pulse of franchising, sign up to our newsletter at globalfranchisemagazine.com, subscribe to our definitive magazine, and join the conversation with our experts today on LinkedIn, Twitter and Facebook. This episode of the Global Franchise Podcast is brought to you by Expense Reduction Analysts, delivering cost-optimization solutions to help international business survive and thrive. For more information, visit expensereduction.com.

On this episode of CSF Spotlight, Yahia Ali and Fotima Ibrokhim interview Ronnie Fang, A former UW Environmental Studies student and current Seattle Outreach Specialist at Waste Management. Ronnie is a part of the Interactive Biogas Foodcart project team which received $21,176 from the CSF in 2016-2017. This project incorporates a vast variety of disciplines such as Mechanical Engineering, Communications, Environmental Engineering, and Biology to create a cool way to reduce waste on campus. Listen to this episode to learn more about biogas, the present and future of renewable energies, waste management practices, and how the Biogas Foodcart works. It's a great informative episode to listen to, so don't miss out! To learn more about the Biogas Foodcart visit https://csf.uw.edu/project/714 To get involved with the Biogas Foodcart project visit https://www.facebook.com/GlobalSustainability.uw/ To learn more about the CSF visit https://csf.uw.edu/

On this episode of theLINE we welcome Ji Hye Kim, chef and managing partner of MISS KIM, a Korean restaurant influenced by her ancestors and by Michigan produce. After graduating from U of M and spending several years working in hospital administration in New Jersey, life brought her back to Ann Arbor where a desire for a career change brought her to Zingerman's. Enduring a 90% pay cut, she worked at various Zingerman's businesses and with the Rome Sustainable Food Project, as well as running an Asian street food cart for 4 years before opening the brick and mortar location of Miss Kim in 2016 as a part of the Zingerman's Community of Businesses. Ji Hye was a semi-finalist for the James Beard Award Best Chef Great Lakes in 2020. She was admitted to and participated in the James Beard Chef Boot Camp for Policy Change and Food Lab Detroit's Fellowship for Change in Food and Labor. On today's episode we discuss changing careers, the true time it takes to create, develop and open a food business and how to make the industry more equitable in the future.Photo Courtesy of MISS KIMHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

Wer vermisst nicht einen frisch zubereiteten Döner? Im heutigen Muttersprache Interview haben wir Franziska San Pedro zu Gast. Franziska betreibt mit ihrem Mann Ron ein Food Cart in dem schönen Portland Oregon. Die sonst so idyllische Stadt zwischen dem Pacific und dem Mount Hood ist seit Beginn der Corona Krise ganz schön gebeutelt. Nach dem Shut Down im März kamen die Demonstrationen im Rahmen des Black Life Matters Movement, Ausschreitungen bei denen die Nationalgarde einmarschierte und wäre das nicht schon genug wüten seit Tagen die schlimmsten Waldbrände aller Zeiten. Über 500.000 Menschen wurden evakuiert, 40.000 Menschen verloren ihre Häuser und ein Großteil der Wälder sind schlichtweg abgebrannt. Franziska erzählt uns wie es in ihrer Wahlheimat aussieht und wie die Portländer mit dieser schwierigen Situation umgeht. Sie nimmt uns mit auf ihre Reise in die USA, ihre Selbständigkeit und man kann unschwer erkennen das sie ihr Herz an Portland verloren hat. Viel Spass beim reinhören!Mehr Infos zu Franziska & PDX Dönerländ:@pdx_donerlandwww.pdx-donerland.com625 NE Killingsworth St, Portland Oregon@piedmontstationfoodcarts(971) 295-2902 ---------------------------------------------------------------------------------------------Muttersprache PodcastDu findest diesen Podcast auf allen Podcast Portalen.Vergiss nicht ihn zu abonnieren und hinterlass uns eine Empfehlung!Youtube, Itunes, Spotify, Sticher, Amazon Music, DeezerWeitere Informationen über uns findet ihr auf unserer Webseite:http://www.muttersprachepodcast.com/sagmal@muttersprache.comInstagram @muttersprachepodcast Monique findest Du hier:https://www.linkedin.com/in/monique-menesi/ https://www.meetus.us/https://breadlovers.net/ oder per Email: monique@meetus.usMarco findest Du hier:linkedin.com/in/marco-foelske-0a457693 oder per Email: Marcofoe4u@aol.com 

沒有什麼事情是穩定的，更沒有人可以保證你的未來，不管在人生中遇到什麼阻礙和危機，能幫助我們解決問題，始終還是自己擁有的能力啊！ 本集來跟大家分享，我是怎麼從現在的工作中，找到第二專長，甚至可以為我開啟新的工作，這個過程是怎麼做的呢？ 那麼我們可以透過哪些方法，獲得新的第二專長呢？ 本集精華：

In sailor tattoo culture, a bird represents a significant event or milestone in one’s travels. For Luke Cypher, the food truck business that he started five years ago, aptly named Blue Sparrow, is his great adventure. Globally inspired flavors and ingredients form the basis for accessible and unique street cart dishes. Luke’s food journey has taken him many places, including culinary school and gigs at Market District and Piccolo Forno in Lawrenceville. He also took a detour for a while to help with a local Pittsburgh church plant where his passions for community, music, and food all came together.Early in Luke’s career he was at a crossroads between starting a brewery or becoming a chef. Although there is no doubt he would have created some amazing beer, we Pittsburghers are thankful for the delicious food that he serves us today. By bringing his food truck directly to the people, Luke is able to satisfy his love for building community while serving creative and fun dishes. Seeing people smile while enjoying the food he has prepared remains a vital part of why he chooses to operate Blue Sparrow as a mobile business.If you have any questions or if you’d like to chat, you can reach me at my contact info below. The purpose of this podcast is to share ideas, inspire action, and build a stronger small business community here in Pittsburgh. So please say hello, tell me what you think, and let me know how I’m doing. It means a ton!YOU CAN REACH ME AT:Podcast: https://www.proprietorsofpittsburgh.comWebsite: https://www.thestartupshoppe.net/podcastsInstagram: https://www.instagram.com/proprietorsofpittsburghpodcastFacebook: https://www.facebook.com/proprietorsofpittsburghpodcastLinkedIn: https://www.linkedin.com/in/darinvilanoPhone: 412-336-8247YOU CAN REACH LUKE CYPHER AT:Website: https://www.bluesparrowpgh.comInstagram: https://www.instagram.com/bluesparrowpghFacebook: https://www.facebook.com/BluesparrowpghEmail: bluesparrowpgh@gmail.com

Have you ever had that one bowl of mac and cheese that really separates itself from the rest? Do you put anything special into your mac and cheese? Do you hate mac and cheese? If you are one of these things, this episode is for you! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tall-toms-thought-train/support

Adelaide Hills groups on Facebook went ballistic with excitement last week when a new Woodside resident said he wanted to set up his food cart in the region. Reuben James Williamson was born in Adelaide but has spent his life interstate and abroad, learning how to cook authentic cuisine in Mexico and successfully running two restaurants in London. After spending a year selling fresh food in his cart Cocina Comida (https://www.facebook.com/cocinacomida83/) in Airlie Beach on the Whitsundays, Reuben has decided to head to SA and start afresh.   He joins Jennie Lenman to tell his story and share his plan.

This episode features Richard Le from Matta PDX. He talks about the inspiration for the name of his Food Cart, family life, finding his passion for food, his favorite childhood foods, and how they made it to his menu.  We also discuss Portland and the particulars of POC business ownership. Richard opens the door to his concepts of authenticity to self and the cart life grind. Finally, Richard covers the PDX gastronomy climate and how cultural foods fit into it...or more appropriately...how they might not. Instagram: @mattapdx https://mattapdx.com/menu-1

From Rixey, this is Butter. The show where Nathan Rivas talks to chefs, restauranteurs and others alike about how they started their food businesses.Premiering March 2nd--WebsiteInstagramRixey

The bacon egg and cheese has long been a staple in New Yorkers' diets. A bodega classic, the BEC is cheap, portable, and delicious. The breakfast sandwich, typically wrapped in wax paper and foil, is an unlikely candidate for upscaling. Yet, in the last several years, it has started to pop up on the menus of the city’s trendiest eateries. This week, we’re taking a look into the bacon egg and cheese’s newfound high-end status. Julia Press follows the sandwich from a midtown food cart to a downtown Mediterranean eatery, to learn why it’s inspired so many creative iterations.This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Photo by Arnold GatilaoMeat and Three is powered by Simplecast.

On today's episode of THE FOOD SEEN, Ahmed Abouelenein, CEO of The Halal Guys, and son of one of the co-founder, ushers in a new era of their Egyptian American entrepreneurial success story. The Halal Guys started selling chicken, beef gyros and falafels from a single street cart at 53rd & 6th Ave; now their famous white sauce is on combo platters around the world! With over 1000 employees, they're the second-highest grossing ethnic restaurant chain behind Chipotle, and the third most reviewed eatery on Yelp. All this because Muslim cab drivers in NYC were looking for a place to buy halal food in Manhattan.Photo Courtesy of The Halal GuysThe Food Seen is powered by Simplecast.

Today's guest is Rob Giuliani. He and his co-founder fell in love with acai bowls on a surfing trip and started selling them from a food cart on the Jersey Shore. Now they have 78 locations throughout the east coast. We chat about scaling a franchise business, building a brand, and keeping an open line of communication with your stores. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

After a few delays, the food/horror short film "Food Cart" has been released, and can soon be seen at the upcoming CHOMP Food Film Fest. This week's classic episode of Right of the Fork features Damian Magista, and Lucas Longacre. The duo join us to discuss the genesis of the plot, the filming thereof, and what their expectations are.  About CHOMP: A night of eclectic films, food & beer. The mission of Chomp! is to explore our relationship to food through film. This inaugural event’s theme is horror. Featuring short films by local artists Mila Zuo, Kelly Cox, and Cooper Johnson and more. Hosted by Dirk Marshall of the popular VHUS Podcast. Filmmakers will be on hand for Q&A and networking after the programming. Portland’s own Pono Brewing company will be releasing a limited release Red IPA along with Chef Sarah Schneider serving up some killer grub. Ticket price includes a beer, a plate of food, and entry into the raffle with prizes donated by local makers Apogee Knife Gallery, Marshall’s Haute Sauce, Wildcraft Cider, and Greater Goods. Tickets are limited. 21+ only please. Mayfly Taproom and Bottle Shop 8350 North Fenwick Avenue Portland, OR 97217 https://www.eventbrite.com/e/chomp-pdx-a-food-film-festival-tickets-68352300571

Jace Krause Fried Egg I’m In Love – Portland Culinary Podcast Episode 50 Telling the Stories of the Portland Culinary Scene and Beyond!  In this episode of The Portland Culinary Podcast our Host Steven Shomler visits with Jace Krause with Fried Egg I’m In Love. Fried Egg I’m In Love began as a Food Cart in 2012 and in 2019 they made the leap and became a Brick and Mortar Restaurant.  iTunes – You can subscribe to the Portland Culinary Podcast on iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2  Go to www.PortlandCulinaryPodcast.com to hear the other 49 episodes of the Portland Culinary Podcast.   Follow Fried Egg I’m In Love Website – www.friedegglove.com Facebook – www.facebook.com/friedegglove Instagram – www.instagram.com/friedegglove Twitter – www.twitter.com/FriedEggLove    The Portland Culinary Podcast 411 The Portland Culinary Podcast is brought to you by Portland Culinary Radio and this episode was recorded at brand new Fried Egg I’m In Love Brick and Mortar Restaurant.  Steven Shomler is the Host and Creator of the Portland Culinary Podcast.  Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing!  Follow The Portland Culinary Podcast iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 Facebook – www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com  

(Part 2 of 2) Matthew and Jake hit up not one but two street food festivals happening in Leipzig over the weekend. They ate way too much food and drank just enough booze to get to the bottom of the pressing question at hand; what is the best street food in Leipzig? German/Mexican food, bugs, some delectable smoked meats and many more varieties were devoured and analyzed on this journey. Listen and enjoy learning about the many options Leipzig and the surrounding areas have to offer in the way of street food. Also, on this episode the boys take their first shot at I'll Take A Shot At That's new partner and sponsor, Leipziger Spirituosen Manufaktur. This company makes a delicious vodka and quite a few other spirits to be be consumed and stoked up on later episodes. Check them out on instagram and at their website. https://www.leipziger-spirituosen-manufaktur.de/  https://www.instagram.com/leipzigerspirituosenmanufaktur/  A podcast for thinkers, wanderers and drink'n'ponderers. Matthew Hendershot is your host, accompanied by co-hosts, Jake and Justin plus many guests throughout this journey, a booze fueled jaunt through a new land with new customs and rules. In the spirit of unbridled curiosity and the will to experience everything this eclectic crew set out on adventures and conversations from the unique to the mundane and take shots at figuring out this crazy modern world. This happens both literally and figuratively as each episode is properly greased by everyone's favorite social lubricant in it's most unadulterated form, Schnaps! Patreon.com/ShotAtThat Twitter.com/ShotAtThat Instagram.com/ShotAtThat Facebook.com/ShotAtThat Tag us with @ShotAtThat/#ShotAtThat

(Part 1 of 2) Matthew and Jake hit up not one but two street food festivals happening in Leipzig over the weekend. They ate way too much food and drank just enough booze to get to the bottom of the pressing question at hand; what is the best street food in Leipzig? German/Mexican food, bugs, some delectable smoked meats and many more varieties were devoured and analyzed on this journey. Listen and enjoy learning about the many options Leipzig and the surrounding areas have to offer in the way of street food. Also, on this episode the boys take their first shot at I'll Take A Shot At That's new partner and sponsor, Leipziger Spirituosen Manufaktur. This company makes a delicious vodka and quite a few other spirits to be be consumed and stoked up on later episodes. Check them out on instagram and at their website. https://www.leipziger-spirituosen-manufaktur.de/  https://www.instagram.com/leipzigerspirituosenmanufaktur/  A podcast for thinkers, wanderers and drink'n'ponderers. Matthew Hendershot is your host, accompanied by co-hosts, Jake and Justin plus many guests throughout this journey, a booze fueled jaunt through a new land with new customs and rules. In the spirit of unbridled curiosity and the will to experience everything this eclectic crew set out on adventures and conversations from the unique to the mundane and take shots at figuring out this crazy modern world. This happens both literally and figuratively as each episode is properly greased by everyone's favorite social lubricant in it's most unadulterated form, Schnaps! Patreon.com/ShotAtThat Twitter.com/ShotAtThat Instagram.com/ShotAtThat Facebook.com/ShotAtThat Tag us with @ShotAtThat/#ShotAtThat

We were off by a year! Bringing back this classic episode of the podcast, as Food Cart, The Movie preps for film festival submission.  Original post: Damian Magista, who has joined us before as the founder of Bee Local Honey and Annata Cannabis, is a movie buff.  He teams with Lucas Longacre, whose work has been featured on Original Fare, among other works, to produce Food Cart.  The duo join us to discuss the genesis of the plot, the filming thereof, and what their expectations are. At the time of this podcast's release, the film is still in post-production.

Kee has created an experience that comes from her food cart. It is NOT your Mother's Food Cart. She has patrons who come from Los Angeles to Portland to have a meal from her cart. She is a Ninja too; announces her menu on Facebook the night before. For about 20 bucks, you get 2-3 entrees, 2-3 sides and a killer dessert. Just try and eat it all! After release, she was single mother of four and on government assistance. Her biggest goal was to be independent and making it on her own, which she is doing big time. Felony Inc Podcast with your hosts Dave Dahl and Ladd Justesen We record the Felony Inc Podcast inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Carolyn Main Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster Theme music "Free" written and recorded by Dave Dahl, all rights reserved, motherfuckers This weeks podcast brought to you in part by soap-on-a-rope, when you don't want to drop stuff Felony Inc Podcast supports City Central Concern at centralcityconcern.org 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes Listen to the Felony Inc Podcast live on-air every Friday at 10:00am pacific time on Startup Radio Network at startupradionetwork.com

As a "graduate" of Sonja Skvarta's A Social Ignition program while in prison, Jamal Gardner soaked up everything he could to become an entrepreneur. Springing forward upon release, he joined Toastmasters, became president of his club and pushed forward his ideas on carts. Food carts in a mall featuring multi-ethnic dishes, a "hair cart" offering mobile braiding and his own clothing line are all ideas under his Grubbin' brand and he's passing the passion and encouragement on to others. Felony Inc Podcast with your hosts Dave Dahl and Ladd Justesen We record the Felony Inc Podcast inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Carolyn Main Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster Theme music "Free" written and recorded by Dave Dahl, all rights reserved, motherfuckers This weeks podcast brought to you in part by soap-on-a-rope, when you don't want to drop stuff Felony Inc Podcast supports City Central Concern at centralcityconcern.org 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes Listen to the Felony Inc Podcast live on-air every Friday at 10:00am pacific time on Startup Radio Network at startupradionetwork.com

As a twelve year military veteran Ranger, Lee came home and just got in with the wrong crowd. With time to think about it in prison, Lee got the advice of his life, "you're a product of your environment". So he changed his associates. Taking advantage of prison programs, Lee used his love of food and his training at a local restaurant to start his fan-favorite food cart. Using the background of his Spanish mother's and German father's cooking influence, his Papa Lee's cart serves only fresh and mostly local dishes that are truly out of this world. Felony Inc Podcast with your hosts Dave Dahl and Ladd Justesen We record the Felony Inc Podcast inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Carolyn Main Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster Theme music "Free" written and recorded by Dave Dahl, all rights reserved, motherfuckers This weeks podcast brought to you in part by soap-on-a-rope, when you don't want to drop stuff Felony Inc Podcast supports City Central Concern at centralcityconcern.org 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes Listen to the Felony Inc Podcast live on-air every Friday at 10:00am pacific time on Startup Radio Network at startupradionetwork.com

Chef Cory Dragone Blacksmith Italian – Portland Culinary Podcast Episode 39 In this entertaining and informative Bozeman, Montana centric “on the road” episode of the Portland Culinary Podcast our Host Steven Shomler visits with Chef Cory Dragone Blacksmith Italian Restaurant iTunes – You can subscribe to the Portland Culinary Podcast on iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 Go to www.PortlandCulinaryPodcast.com to hear the other 38 episodes of the Portland Culinary Podcast. More About this Episode During this episode you will learn where Cory’s cooking journey began, you will hear about “birthday lobster”, and Cory shares where his professional cooking journey began. Cory also tells us about his time in Portland and the delightful Food Cart he started while he was here. You will learn how Cory and Steve (Cory’s Dad and business partner) came to open Blacksmith Italian in Bozeman, and where the name of this fantastic restaurant comes from! Cory and Steven close out this episode talking about the type of food that you find when you visit Blacksmith Italian. They devour and discuss Buck's T-4’s terrific Duck Bacon – You read that right DUCK BACON! Here are the three wonderful dishes Cory and Steven enjoy during this podcast – Antipasto Meat and Cheese Board – Prosciutto from Parma, Artisan Creminelli Salami, Gorgonzola Dolcina, Vintage Fontina (Mountina) from Bozeman’s Vintage Cheese Company, Huckleberry Jam, Ricotta, Local Honey, Organic Mustard, and Crostini made from an On The Rise Bread Co baguette. Smoked Pork Chops topped with Pomegranate Molasses with an Apple Fennel Panzanella Salad, Maine Diver Scallops with Arugula Pesto, served on Spinach and Ricotta Gnocchi. Please Note: the ricotta served at Blacksmith Italian is made from a recipe shared with Cory by Portland’s own Chef Annebelle Eastling. Follow Chef Cory Dragone Instagram - www.instagram.com/c.dragone Follow Blacksmith Italian Website – www.blacksmithitalian.com Facebook - www.facebook.com/Blacksmithitalian Instagram – www.instagram.com/blacksmith_italian Twitter – www.twitter.com/chatelainechoco The Portland Culinary Podcast 411 The Portland Culinary Podcast is brought to you by Portland Culinary Radio and this episode was recorded at Blacksmith Italian in Bozeman, Montana. Steven Shomler is the Host and Creator of the Portland Culinary Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Culinary Podcast iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 SoundCloud – www.soundcloud.com/portlandculinarypodcast Facebook – www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com

Coney classics like the Greek salad and lamb shank pita get an upgrade at chef Jesse Knott's Skip food cart in the Belt Alley downtown.

Nagoya is a chicken-heavy food cart in between Market and Chestnut on 17th Street, a.k.a. food cart alley.

This week, we focused on bringing new, creative perspectives to standard music business best practices. Check out the episodes here: 78 - If Your Music Career Was a Food Cart 79 - Two Cent Video Strategy That Will Get Your Priceless Engagement 80 - Why Every Artist Needs Timers on Their Contracts 81 - How to Find New Audiences Through Market Segmentation 82 - Interview with Greg Wilnau

What if you took on the mindset of running a food cart and applied it to your music? Adopting best practices and approaches in other industries often unlock new creative energy for our own work. In today's episode, we explore an exercise that will help you develop a new outlook for your own business prospects.

Paiku - From Food Cart to Brick and Mortar Restaurant – Portland Culinary Podcast Episode 26 Episode 26 of the Portland Culinary Podcast is here! In this episode of the Portland Culinary Podcast our Host Steven Shomler www.StevenShomler.com visits with Marica and Justin Founders of Paiku. During this episode Justin, Marica, and Steven talk through the some of the wonderful menu items that will be served at the Paiku Restaurant, and then Justin and Marica share the story of how they met, what brought them Portland, and tell us a bit about their journey opening the Paiku Food Cart and growing the brand so they could go brick and mortar. This episodes closes out with Steven getting to enjoy Three different Paiku Pies - Easter Pie, an Italian egg pie made with Olympia Provisions soppressata, Olympia Provisions ham, provolone, mozzarella, Parmesan, and hard-boiled eggs, Venison Shepherd’s Pie, and Mango Blackberry Pie made with candied ginger and coconut. iTunes – You can subscribe to the Portland Culinary Podcast on iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 Follow Paiku Website – www.paikupdx.com Facebook – www.facebook.com/paikupdx Instagram - www.instagram.com/paikupdx The Portland Culinary Podcast 411 The Portland Culinary Podcast is brought to you by Portland Culinary Radio and this episode was recorded at the Paiku Restaurant. Steven Shomler is the Host and Creator of the Portland Culinary Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Culinary Podcast iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 SoundCloud – www.soundcloud.com/portlandculinarypodcast Facebook – www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com

Welcome to Episode 5! In today's episode, we are chatting with Amy Buglione. Amy is part of the Skout Backcountry team and is a wilderness adventure seeker, nutrition, doula, health enthusiast. We sat down to chat with Amy about living authentically and her journey to getting there. She shares with us her story about taking leaps and why welcoming new opportunities, experiences, and perspectives can change your life. Show NotesIntroTaking risks and getting out of your comfort zone 3:00Abundance and vulnerability 6:00Taking the biggest risk to hike the Pacific Coast Trail 9:20Starting a Food Cart business and knowing when it was time to talk away 11:19Journaling to help find your passions 14:50Your A Badass 22:00Journaling and Amy's method 28:00The Five Minute Journal 36:00MentionedInstagram: @AmyBuglioneSkout Backcountry - use promo code 'valerie17' for a delicious discount on your order!You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life by Jen Sincero Your Hosts:Valerie Fidan, @valeriefidanCarolynn Koznarsky, @__carolynn__Podcast Created by: Valerie FidanPodcast Hosted by: Valerie Fidan and Carolynn KoznarskyRecorded in Portland, OREditing & Mixing by: Valerie FidanTheme music by: HimProduction

How rude can restaurant patrons be? Very. Next, food cart vendors and restaurateurs are battling. What role should city legislators play in this war? And marijuana can't be served in dining establishments—yet—so how are chefs working around the laws to...

Caley and Basia Brach are BACK for part 2! Co-owners, operators and spouses of the Pancake Wagon food cart in Bend, OR. In Part 2 we get personal and share worries, struggles, relationship stuff and working with your best friend and spouse, and some things that really get to us about those negative customer reviews. It gets real and vulnerable, and we comfort ourselves with carbs. Part 2 of 2.

Caley and Basia are co-owners and operators of the Pancake Wagon Food Truck in Bend, AND they are married. We talk about how they got here and how none of it was planned, love of food, running a super successful food cart and so much more. Part 1 of 2.

PDXISH welcomes the director and producer of the film "Food Cart" currently shooting in Portland, Oregon to the show. Director Lucas Longacre shares secrets from the set and...oh...what happened when Donald Trump tried to "fire" him from another set. Producer Damian Magista, well-known in the Portland foodie community, talks about the inspiration for this dark comedy that just so happens to include PDXISH's own Byron Beck in the cast. Joining the show is co-host Henry Miller, and special guest co-host Rikki Lombardi, Marketing Manager for Comcast, who shares brand new news from the world of Xfinity. PDXISH would like to thank Comcast for their sponsorship of this week's show.

Cider Rite of Spring - Portland's Spring Cider Festival - Portland Beer Podcast Episode 30 Episode 30 of the Portland Beer Podcast is here! On the Portland Beer Podcast we tell the stories of the Portland Beer and Cider scene and beyond. This episode we are talking cider! In this episode of the Portland Beer Podcast Host Steven Shomler and our occasional Co-Host Amanda Martin-Tully visits with Emily Ritchie Executive of the NW Cider Association, Kevin Van Reenen with Pear Up Cider, and Joe and Susan Millea talking about the 2017 edition of Cider Rite of Spring - Portland's Spring Cider Festival. For Tickets - www.merctickets.com/events/40632995/cider-rite-of-spring iTunes – You can subscribe to the Portland Beer Podcast on iTunes www.itunes.apple.com/us/podcast/portland-beer-podcast/id1122710910?mt=2 More about this Portland Beer Podcast Episode In this episode you will learn about the new location that Cider Rite of Spring is being held – The Evergreen above Loyal Legion, and some of the cideries that will be poured at Cider Rite of Spring including Runcible Cider, Bandon Rain Cider, 7Bev / Willamette Ale & Cider House, Snowdrift Cider Company, McMenamins Edgefield Cider, Dragon's Head Cider, Cider Riot!, Alter Ego Cider, Portland Cider Co, Swift Cider, Reverend Nat's Hard Cider, Bauman's Cider, Finnriver Cider, ^ Five Cider, and Square Mile Cider Co. You will also learn about the wonderful Food Cart that will be serving foods this year at Cider Rite of Spring– Wasabi Sushi PDX. Wasabi Sushi PDX was the first to bring the Sushi B-Ritto to the Portland metro area and they recently introduced Portland to the Sushi Donut – www.greatfoodgreatstories.com/portland-meet-the-sushi-donut You also have the option of going downstairs and enjoying the wonderful food they have at the Loyal Legion. We close out episode talking about how to best enjoy Cider Rite of Spring. More Info about the Cider Rite of Spring - Portland's Spring Cider Festival What – Cider Rite of Spring is an annual Portland cider festival that happens every March and those who attend have the opportunity to enjoy more than 100 different ciders. When – Saturday March 25, 2017 from Noon – 6 PM. Admission – General admission tickets are $25.00 and include “Access to 30 local cideries and nearly 100 ciders plus a complimentary glass.” VIP Admission tickets are $40.00 and include “Access to 30 local cideries and nearly 100 ciders plus a complimentary glass PLUS access to the exclusive VIP lounge, featuring complimentary cheese pairings by Whole Foods Market and one-on-one interaction with six renowned PNW cidermakers who will share a special cider offering for tasting and purchase to VIP ticket holders only.” Tickets - www.merctickets.com/events/40632995/cider-rite-of-spring Location – The 2017 edition of Cider Rite of Spring will take place at The Evergreen www.theevergreenpdx.com The address is 618 SE Alder St, Portland, Oregon 97214 Follow Cider Rite of Spring Facebook – www.facebook.com/ciderriteofspring Here is a link to the Cider Rite of Spring Portland Facebook event page - www.facebook.com/events/1729306450428701 The Portland Beer Podcast 411 The Portland Beer Podcast is brought to you by Portland Culinary Radio and is recorded at Culmination Brewing Company. Steven Shomler is the Host and Creator of the Portland Beer Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Beer Podcast — iTunes – https://itunes.apple.com/us/podcast/portland-beer-podcast/id1122710910?mt=2 SoundCloud – www.soundcloud.com/portlandbeerpodcast Facebook – www.facebook.com/PortlandBeerPodcast Instagram – www.instagram.com/portlandbeerpodcast Twitter – www.twitter.com/PDXBeerPodcast

SheBrew Beer Festival Jenn McPoland and Shannon Scott - Portland Beer Podcast Episode 25 Episode 25 of the Portland Beer Podcast is here! In this episode of the Portland Beer Podcast Host Steven Shomler and Co-Host Amanda Martin-Tully visits with Jenn McPoland and Shannon Scott talking about the SheBrew Beer Festival happening March 4th, 2017. iTunes – You can subscribe to the Portland Beer Podcast on iTunes https://itunes.apple.com/us/podcast/portland-beer-podcast/id1122710910?mt=2 More Info about SheBrew Beer Festival When – Saturday March 4th from Noon – 8 PM Tickets - $20 includes event admission, a commemorative SheBrew tasting glass, and 10 tasting tickets to sample local craft brews. Here is a link to buy tickets - www.act.hrc.org/page/5673/event/1 Make A Difference – Proceeds from SheBrew will benefit the Oregon Brew Crew – Oregon's oldest Homebrew Club and the Human Rights Campaign Location - Buckman Coffee Factory 1105 SE Main Street Portland, OR 97214 Schedule – SheBrew runs from Noon – 8 PM and from Noon – 3 PM you will have the opportunity to enjoy and vote on beer brewed by women homebrewers. Food - During SheBrew you will able to enjoy food from two Portland food carts - The Rose City Waffles Food Cart will have Deep Fried Churro Waffle Dessert Bites. The Oregon Cheesesteak Co. Food Cart is will be offering two cheesesteaks options- Classic Philly Cheesesteak with grilled peppers, onions & mushrooms and your choice of mozzarella or pepper jack cheese. Vegetarian Cheesesteak with cabbage, grilled peppers, onions & mushrooms and your choice of mozzarella or pepper jack cheese. Music - Amber Russell, and the El Diablitos will be performing at SheBrew Comedy – Saturday early evening 6 different of comedians will be performing at SheBrew: Amanda Martin-Tully, Jenna Vesper, Erin Crouch, Molly Smithson , Zoë Proval, and Rachelle Cochran. Beer and Cider Being Poured at the SheBrew Beer Festival 54-40 Pretty in Pink Baerlic 80 Bob Scottish Export Breakside Bergamot Special Bitter Burnside Imperial IPA Cider Riot Paddy Irish Style Cider Commons Urban Farmhouse Culmination Peche Ecliptic Carina Peach Sour Ale Funhouse Squirrel Riot Brown Gateway Mahogany Lager Ground Breaker IPA 5 Heater Allen Marzen Leikam Grateful Red Ale McMenamins TBD Montavilla TBD Oregon City Brewing Plumbelievable! Rev Nat's Hard Cider Hopricot Ruse Translator IPA Zoiglhaus TBD The Portland Beer Podcast 411 The Portland Beer Podcast is brought to you by Portland Culinary Radio and is recorded at Culmination Brewing Company. Steven Shomler is the Host and Creator of the Portland Beer Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Beer Podcast — iTunes – https://itunes.apple.com/us/podcast/portland-beer-podcast/id1122710910?mt=2 SoundCloud – www.soundcloud.com/portlandbeerpodcast Facebook – www.facebook.com/PortlandBeerPodcast Instagram – www.instagram.com/portlandbeerpodcast Twitter – www.twitter.com/PDXBeerPodcast

Ramy Armans Founder of Ramy’s Lamb Shack Food Cart and Baba’s Mediterranean Grill - Episode 4 Great Food Great Stories Podcast Episode 4 of the Great Food Great Stories Podcast is here! In this episode I visit with Ramy Armans Founder of Ramy’s Lamb Shack Food Cart and Baba’s Mediterranean Grill. I have had the joy of following Ramy’s culinary journey since the very beginning of his first cart. Ramy is a chapter in my first book Portland Food Cart Stories. In this episode we catch up with and talk with him about what has happened in his journey since Portland Food Cart Stories was published. We also talk with Ramy about his move to the parking lot of the brand new Cider Riot Public House founded by Abram Goldman-Armstrong. You can hear Abram’s story of opening the Cider Riot Public House in Episode 10 of the Portland Beer Podcast. Ramy is also opening a brick and mortar restaurant-- Baba’s Mediterranean Grill and he tells all about this endeavor. Finally Ramy shares his advice for those wanting to open a Food Cart or grow a culinary startup. The Great Food Great Stories Podcast is brought to you by Portland Culinary Radio, and is recorded at Culmination Brewing Company. Steven Shomler is your host. Many thanks to Ken Wilson the Media Maestro for his amazing engineering and editing!

Mobile food vendors in Austin, TX reflect on the recession and recovery.

We talk to food artisans Piper Jones of Kohana Coffee in Austin, TX, and Chocolatier Susie Norris of LA. Cookbook author Julie Hasson talks about Her Complete Book of Pies, upcoming Vegan diner book and trendy new food cart in Portland, Oregon. … Read more about this episode...

June 05, 2009 0 The coolest way to buy creme brulee in San Fran: the Twitter food cart Posted at 01:25 | Permalink | 0 comment(s) Blake Engel who tweets under @urbanhiker explains what the food cart movement is all about. A few really smart food producers or chefs have gathered a community around themselves and they move around in the city or even in the US and they tweet where they are, the members of their communities just go get food when they are nearby. This is too cool. Follow for example @cremebruleecart and you can get Creme Brulee. The movement was started by Korean BBQ @kogibbq and suddenly 100 people can show up where the cart appears. It's the food smartmob. here are a few Twitter accounts to follow (I hope I got them ok): @kogibbq @magiccurrykart @leftcoastsmoke @boccalone @chezspencergo @cookiewagsf @umi @kitchenettesf @cremebruleecart @kogebbq @missionstreetfood

Zach and Wahlid are hilarious podcasters and content creators. I've been following them since Vine and some HUGE NEWS, Wahlid is opening up his own food truck where you can try his world famous kabobs! We speak about the Mr. Beast endorsement, Zach's love affair with Chili's and the incredible content creation method of Zach Piona!Leave a review saying "wow joe this was incredible youre talented" if you enjoyed this audio and if you want more :) Love you guys!!! LIGHTWEIGHTS FOREVER!Watch the video here: https://youtu.be/Qg2Nw6_tEl4Episode 244Subscribe to our video channel here: https://www.youtube.com/channel/UCjmqbxZsoH1YwihrGgU1vPAFollow our Podcast on Instagram: @lightweights https://www.instagram.com/lightweights/Follow Joe on Instagram: @thejoe https://www.instagram.com/thejoe/Follow us on Tik Tok @lightweightspodZach and Wahlid are hilarious podcasters and content creators. I've been following them since Vine and some HUGE NEWS, Wahlid is opening up his own food truck where you can try his world famous kabobs! We speak about the Mr. Beast endorsement, Zach's love affair with Chili's and the incredible content creation method of Zach Piona!Check out their podcast here: https://www.youtube.com/watch?v=9A6PjvTfzc4 !!!Welcome to the LIGHTWEIGHTS PODCAST official YouTube channel! Hosted by Joe Vulpis, AKA "Ugh It's Joe" and "The Joe", Lightweights shares the most exciting parts of the guests unique story. Guests range from world renowned wildlife biologists and BRIT Award winning rockstars to the largest Tik Tokkers in the world and NYT Number One Best Sellers. Joe achieved internet notoriety with his unique witty Vlog style and passion for food. Amassing a total of more than 2,000,000 followers across social platforms and over 300,000,000 Youtube views across his channels. Subscribe to Joe's youtube channel here: https://www.youtube.com/ughitsjoeLightweights, out!!GHOST TAGS:For fans of Call Her Daddy, Tiny Meat Gang, The Try Pod, Joe Rogan, Nick Viall Viall Files, RAW TALK with Bradley Martyn, Danny Duncan, Zane and Heath Unfiltered, Roman Atwood Podcast, Unplanned Podcast, Dropouts Podcast, Theo Von, Pretty Basic, Wild Til 9, The Really Good Podcast, vines, best vines, funny vines, bisaya viners, siquijor viners, kids vines, fail vines, best of siquijor viners, eh bee vines, jojoe vines, siquijor viners new video, siquijor viners star magic, batdad vines, meechonmars vines, bisaya vines, jojoe all vines, siquijor vines, meechonmars all vines, instagram videos, eh bee vines 2019, meechonmars vines 2016, meechonmars best vines, jojoe vines 2016, jojoe best vines, austin miles geter vines, batdad vines 2017, Zach Piona, Wahlid MohammedOur Sponsors:* Check out Rosetta Stone and use my code TODAY for a great deal: https://www.rosettastone.com/Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy