Modern Marvels: The Explosive Food Truck Revolution (S16, E9) | Full Episode

Excel­lent Documentary.

Black folks tell me all the time they don’t eat pig cuz there disgusting 🤣

The food trucks we used to eat out of back in the ’70s and ’80s we called a “roach coach”. It was just sand­wich­es (hot and cold) like you’d find at a gas sta­tion, snacks like pota­to chips and M&Ms, and that was about it. I got a Mush­room Hoagie or a Piz­za Hoagie every day for lunch and I’d get a Coke or what­ev­er out of the lunch room vend­ing machine.

That was fine din­ing at the paper factory 🙂

Back in the 90s food trucks were pret­ty sim­ple. They serve ham­burg­er and fries, tacos, sand­wich­es. It was cheap food and the cost to run one was­n’t that expen­sive and with low over­head. Nowa­days food true are chef dri­ven with high end ingre­di­ents and con­cept dri­ving prices up. With prices com­pa­ra­ble to dine in restaurants.

Just to add to the whole “Roach Coach” thing. On Mil­i­tary bases, a food truck that often came by bar­racks and oth­er areas of pub­lic use, was offi­cial­ly called a “Run­ning Chef”. The name “Roach Coach” also got trac­tion because of the logo “RC” often print­ed on the sides of these mobile food stands.

Food Trucks, Have Food Will Trav­el. (smile)

If you put mus­tard on my food I’ll throw it at you not every­one likes mustard

Shout out to the Armen­ian entrepreneurs

A very well made video here. 🙂

Too bad Xan­ter­ra Parks & Resorts (Nation­al park con­ces­sions oper­a­tor), did not see this video before acquir­ing their ridicules and laugh­ably hor­ri­ble “food truck” for use at the Grand Canyon Nation­al Park, South Rim. It was the con­stant joke and embar­rass­ment of employ­ees at the park, me being one of them.

Besides being of hor­ri­ble design, they did not offer ANY rel­e­vant or desired food, only way over­priced, hor­ri­ble hot dogs. Sad waste. . . .

39:05 Wagyu and Kobe beef are not the same. Kobe beef is strict­ly 100% pure bred Japan­ese cow.(Kobe lit­er­al­ly means Japan­ese cow) High­ly reg­u­lat­ed with only an X amount bred and raised for con­sump­tion each year. All con­trolled by the govt.. track­ing sys­tem. And the last i knew there was only 9 places in the USA cer­ti­fied and approved by the Japan­ese govt to sell authen­tic Kobe beef. Almost all wagyu in USA and Aus­tralia are half/cross-bred Japan­ese genet­ics x with a black Angus or sim­i­lar breed. 50% half breeds. It is still very high qual­i­ty beef but it’s not Kobe.