Posts Tagged ‘Foodies’

Food trucks and writers

Posted: January 26, 2013 by Jollymore in On the street
Tags: , , ,

What am I doing here?

That was what I asked last night as Carol and I wandered through the young crowd outside OMC, Oakland Museum of California. I had gone for the music.  Well, it was Funk.

Can I dance to Funk? No.  Can I listen to Funk? No, but I can’t not hear it. I had to steer Carol behind a thick glass door to talk and to be able to hear anything but Funk.

Drink? I left that escape behind 27 and a half years ago.

Art? The most interesting piece of art in the gallery was the expression of “protocols” stamped on the security guard: “Please, take your purse strap off your shoulder,” she told Carol, “and hold it in your hand.”  Well, I had to know why.  What possible reason could otherwise well meaning people – I assume OMC is filled with them – have to foist such an odd and intrusive request.  Why? “Protocol.” What is that? Well: P-perpetrate, r-ridiculous, o-or, t-tedious, o-obligations, c-coupled with, o-obnoxious, l-license on all passersby.  Why? Because we can.  We are security; you are the public.  The final explanation was given me by Emily, a museum authority, that the glass work in the exhibit could easily be broken by one turning around while shouldering a large bag.  I viewed the exhibit.  Most of the glass work was encased in, well, glass. Boxes that fully protected the “art.”  All right.

What was I, then, doing there? I discovered the reason: I had come to visit the Food-Trucks. Yes, Food-Trucks, is a proper noun.

What an assemblage, too:  a cupcake truck, a lumpia wagon, a creme brule van, a Mediterainean flatbread sandwich cason, and others less well defined but all organic, all local, all “off the grid.”   But not one taco truck (note: those are common nouns). I didn’t sample, but I did read and interview. I wanted to know who was “driving” the Food Trucks. I gathered from three conversations with truckers who were SOLD OUT and, therefore, accessible and willing to talk that to “do” the Trucks, you have to be 30 something or so, and have the most common credential, a diploma from a culinary academy.  The largest, a red sandwich truck boasted two Cordon Blue graduates.

Germane to this blog, though, was news emblazoned across each truck in singular and signature font, the requirement that to be a Food-Truck, just as I am told is true of writers today, you need to have a Twitter following, a Facebook page, a web site as well as, bien sur, a blog and email address. In short, we writers, like Food-Trucks must have a web presence.

So. What am I doing here? I am basking in “presence.”