Green Cuisine, Food Trucks and Z-Burger - The Washington Post in 60 Seconds

by Alexa Weibel, Posted Dec 8th 2009 @ 12:00PM

Mexican food truck. Photo: Plate of the Day, Flickr.

Despite the popularity of cheap, delicious food in tough economic times, "Street food trucks roll into red tape."
"Sustainable" food and "green" cuisine may attract conscientious eaters, but their meanings are at best loosely defined -- and may be misleading.
Allison Hooper of Vermont Butter & Cheese Co. picked up the cheese-making trade as a student in France, and her company now produces 1.5 million pounds of fromage a year. She published a cookbook, "In a Cheesemaker's Kitchen," to celebrate their 25th year in the business.
Leftover season is upon us -- so find out everything you need to know about freezing food with the "Big Chill."
Industrious food-industry businessman Payam Tabibiam got his start selling candy bars at double profit to fellow middle school students -- and has finally opened his own restaurant, the successful Z-Burger, which offers initiatives from food-eating contests to a whopping selection of 75 milkshakes to attract customers.
Recipe highlights: a healthy but hearty Cod in a Fennel-Tomato Broth; Moroccan-inspired Spiced Carrots; an autumnal Fennel, Persimmon and Pomegranate Salad.

Filed Under: Newspapers, Food News, In 60 Seconds
Tags: allison hooper, green cuisine, sustainable, vermont butter and cheese co., washington post, z-burger

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

12-09-2009 @12:49AM Philip said... Food Trucks are huge especially in LA, we've got over 50 twittering gourmet food trucks. Keep track of all food trucks in major cities on http://mobilecravings.com
Reply