What’s the first thing you think of when you hear the words Food Truck? I immediately think of the first time I ate at a Food Truck in Washington DC four years ago. It was parked in a metropolitan area next to a little park with tons of benches to sit at. Most of the people in line were wearing suits, kakis, skirts, pumps and other various forms of the ever-popular “business professional attire”. Food Trucks are extremely popular in the working community because they give 9-5 workers a quick lunch at a reliable spot with a rotating menu. People often get tired of bringing the same thing to eat or always eating at the same unhealthy restaurant. Food Trucks have really hit it off in cities and have gained quite a religious following. I have some friends in Nashville who will drive anywhere to pick up food from their favorite trucks if they happen to get a spur of the moment craving. Food Trucks go to festivals, they park outside summer outdoor films, they can be hired for parties and they obtain permits to park all around the cities they inhabit.
Boston is crawling with Food Trucks these days. You can go to the SOWA market on the weekend and choose between upwards of twenty different trucks to eat at. One thing Cassandria Campbell and Jackson Renshaw co-founders of Fresh Food Generation have realized, is that no one has really moved into the underserved neighborhoods of Boston. Launching their truck in the Spring of 2014, Jackson, Cassandria and Chef Nadine hope to bring locally grown, affordable foods into some of the neighborhoods of Boston that have yet to be populated by the popular trend of Food Trucks.
Fresh Food Generation aims to provide underserved areas of Boston a fresh, delicious meal they can pick up in their own neighborhood. It’s often hard to find the time to get to the grocery store and make a meal, whether it be healthy or not. FFG wants to provide people with a simple, accessible way to eat healthier all the while being made from locally grown ingredients. Their truck will support local farmers as well as the local citizens of Boston.
Cassandria a native of Roxbury and food justice advocate met Jackson while working at The Food Project, a youth organization that promotes sustainable argiculture. Jackson graduated from The University of Vermont with a degree in ecological agriculture and when Cassandria approached him with the idea to start a truck, their passions united and they got down to work. Chef Nadine is the eco chef of Global Local Gourmet, which promotes teaching people how to cook with SOUL- Seasonal, Organic, Unprocessed and Local- food. Together the three plan to do just that. Their menu features a culturally diverse array of flavors including Kale Caesar Salad, Jamaican Jerk Barbeque and Mediterranean Kofta. Boston is made up of so many different cultures and this trio of food justice advocates hope to bring some of that culture to unchartered territories
Starting a Food Truck is a lot more expensive than I ever realized. Including the truck, which costs around $20,000 they have to model the inside with sinks, a grill, countertop, an oven, and a fridge. When you add it all up, starting a truck costs about $45,000! They’ve launched a KickStarter and are close within their goal but still have a little more money left to raise! You can find out more about the campaign, the founders, their goals and mission on their Facebook page.
All of us at Local Pickins are excited to see their truck driving around Boston this coming spring and are waiting patiently to try the food! Please check out their KickStarter and donate today to make their dream come true!