In his latest New York Times Magazine column, Adam Davidson looks into the not-as-booming-as-you-might-think world of New York City food trucks. Here's an excerpt:
Stefan Nafziger seemed oddly downbeat for a guy watching a dozen or so hungry people line up to buy his falafels. Three years ago, when it seemed as if food trucks might take over Manhattan, he planned to have a fleet of his Taim trucks dispensing Middle Eastern fare throughout the city. He even got a Wall Street investor. Now, he says, his one truck barely justifies the cost.
As I was walking through Prospect Park recently, I wanted to find a healthful snack for my son and something for me. The only options, though, were the same sort of carts that my dad took me to in the '70s: Good Humor ice cream, overpriced cans of soda and overboiled hot dogs sitting in cloudy water. This seemed ridiculous. In the past few decades, food in New York City has gone through a complete transformation, but the street-vendor market, which should be more nimble, barely budges. Shouldn't there be four Wafels & Dinges trucks for every hot-dog cart?
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