WHERE KOGI GOES, LA FANS FOLLOW
part2 of "Keep On Truckin'!- Immigrants Keep Food Trucks in High Gear"
It's easy to dismiss food cart dining as just another trend, one that will soon burn out on the flames of its own popularity, as trends inevitably do. But consider the fact that Kogi, the popular Los Angeles-based fleet of trucks, has more than three times more Twitter followers than the Council on Foreign Relations, and, all told, more social media supporters than some small countries have citizens. Trend or not, there is something astounding in Kogi's reach and resonance.
It's Kogi's tasty Korean-Mexican fusion fare that has its legions of fans clamoring. Using Twitter and other social media outlets to announce locations and specials, the trucks cruise the streets of Los Angeles serving up fusion dishes such as Kogi Kimchi Quesadillas, tacos stuffed with Korean barbequed short ribs and spicy pork, and their signature Kogi sliders.
Keep On Truckin'!- Immigrants Keep Food Trucks in High Gear
I’d like to take this opportunity to wish all my visitors and EOL Community members a very happy holiday season and Happy Thanksgiving.
One thing that this season brings to mind is that we are all immigrants here in the US (unless of course you are 100% American Indian which is highly unlikely) and I would like to combine that fact with one of my pet themes here on EOL- Food Trucks.
I was approached by Joyce Li from the Vilcek Foundation to publish these articles on how immigrants have contributed to the Food Truck movement and there is no better time to start adding them to the site than now, just before Thanksgiving.
This first piece is written by Zach Brooks of the NYTimes who was a judge in last year’s Vendy Awards.
I will also be publishing a link to all the recipes from this series.
Cooking With Julia Child
Even those of us who turn to BBQ catering for all of our big time culinary celebrations should know a few tricks in the kitchen. Of course there will always be times when we must turn to corporate catering companies to spruce up our events, but once we understand the basics of food we are far more likely to actually want to cook many of our own meals.
Many people already enjoy the culinary arts and can spend extensive hours at work in the kitchen without ever feeling like cooking is work. Those who really enjoy cooking think nothing of making the same dish five times in order to get it just right. These kinds of people tend to want to work in the food industry, so that they can tap into their own talents in a greater way.