New Orleans is, if you don’t already know it, a food town. Yes, we like to eat down here. We like to eat good and we like to eat well. In fact, the Crescent City is the only place in America that can boast its own food culture. When you say “New Orleans food” most people have an ideas of what you are talking about.
Much Ado About New Orleans Food Trucks
We have a certain way of preparing foods, mixing foods together, creating new food creations from a blend of what used to be to what’s happening now. We also have a way of eating food and celebrating our food culture with restaurants, festivals and the like.
Since Hurricane Katrina a lot of local outdoor markets have sprung up and it seems the storm has really done a lot of make people more aware of just what we have and what we could have lost. I would be so bold to say that New Orleans, and for that matter Louisiana, food ways are possibly the most unique and diverse and downright appetizing than any other such in the United States and Canada.
So now onto the scene comes food trucks, that once maligned food distribution system that was pretty much relegated to construction workers and poor folk or the guilty pleasure of snagging something quick on your way to a parade. It’s been the Carnival season that we’ve seen the smattering of most of the food trucks around town
Now food trucks have begun to stamp their own place in not only New Orleans food culture but in other parts of the country as well. But it’s not been so easy for them since many draconian city laws have attempted to put a crimp in their free operation.
But that’s all about to change with the creation of the New Orleans Food Truck Coalition. These smart business people are moving forward to get these laws changed to make it easy for entrepreneurs to start their own food truck businesses.
As an article in good.is explains:
New Orleans is representative of many cities struggling to incorporate food trucks into a traditional restaurant scene. In the past, restaurant owners have argued that food trucks steal customers. The reality the team discovered is that mobile vendors fill a completely different niche than restaurants. “There’s a thought process that happens when people go to eat: what kind of food do I want? How much time do I have? Do I want to sit down or take something on the run?” says Troia.
Rachel Billow, president of the New Orleans Food Truck Coalition (NOFTC) and owner of mobile-eatery La Cocinita, agrees. “In other cities, restaurant owners have found that the presence of food trucks actually helps their businesses by bringing foot traffic to the area. The two formats complement one another, rather than compete with each other,” notes Billow. This clustering effect is well-documented: Along Magazine Street, tightly-packed restaurants thrive on the competition they present to one another in what has become a go-to dining destination in New Orleans. Billow believes that the same effect is achieved when food trucks and restaurants cluster together.
When I lived near Portland, Oregon I had many a scrumptious meal from that city’s food trucks. I look forward to partaking of such here in the Crescent City sometime soon.
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