From Tamales to Creme Brulee: The economics of streetfood
Is the recent surge in street food a reflection of a struggling economy, or part of a larger trend in food culture? Most of this commerce occurs illegally, with vendors struggling to understand or afford the proper permits. Can this industry be formalized and who stands to benefit from this process? Join Caleb Zigas, Operations Director at La Cocina, a representative from the Department of Public Health and Larry Bain of Let's Be Frank as we delve into the motivations behind the streetfood industry.

[Images: Colleen McHugh]
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