We don't usually hear or read too much about food cart vendors. You know the ones - everyone has grabbed lunch from them at some time or another - whether in an unfamiliar city with no immediate restaurant choices, on a quick break from a long meeting, food cart meals are the original "go-to meals," before the term "go-to meal" even existed.But the anonymity of vendors has changed this week, as articles appeared in both The New York Times and The Washington Post about the food carts and the businesspeople who run them.
In New York, Latin food vendors who have served the players and fans at Brooklyn's Red Hook soccer fields for the past 33 years faced being ousted from their spots if the Department of Parks and Recreation succeeded in "regulating" its permit process. In the end, the vendors were all allowed to stay and were issued a new six-year permit. But despite vendor fees remaining about the same (about $10,500 per year), reps of the vendors worry that the permit's new rule of standardizing equipment will mean vendors paying hefty fees for updated ovens and plumbing.
In D.C., vendors are feeling similar pressure, but for a different reason: instead of cutting back, D.C. wants to expand, but not among the current food options. Instead, citing surveys of citizens who say they want a larger food selection, the city is opening up the market to companies like Zipcar, an electric car company that wants to expand into gourmet and healthy food vending.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
