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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay, and I'm here with my

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Speaker 1: daughter and co host, and I'm always Hungry. Sophie and

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Speaker 1: I gathered around my stove to cook together. Well you cook,

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Speaker 1: I asked the questions, and eat the food. If does

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Speaker 1: any food left, you come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. This is the food truck

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Speaker 1: episode of Always Hungry. What do we have in front

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Speaker 1: of us? Okay, so we're talking about food trucks today,

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Speaker 1: which you know, I think that food trucks have had

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Speaker 1: an amazing sort of evolution over the last I don't know,

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Speaker 1: ten fifteen years maybe, you know, when it wasn't too

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Speaker 1: long ago, about fifteen twenty years ago, that food trucks

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Speaker 1: were really they weren't. They didn't have the best reputation,

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Speaker 1: let's put it that way. It was just sort of

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Speaker 1: a mishmash of different things. And then and then, slowly

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Speaker 1: but surely, like death, different sort of you know, ethnic

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Speaker 1: cuisine started using them as you know, you know, basically

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Speaker 1: restaurants on wheels, and uh, you know, you started seeing

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Speaker 1: a lot of I would say, I would say the

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Speaker 1: majority of them were Latin cuisines. There was a lot

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Speaker 1: of Mexican you know, taco trucks and things like that.

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Speaker 1: And then, of course, like anything, once something catches on,

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Speaker 1: you know, it gets played out in this much bigger story.

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Speaker 1: And so basically pick a cuisine or or a famous

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Speaker 1: dish and there was a food truck attached to it,

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Speaker 1: which is really totally fun. I mean I think that

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Speaker 1: that's you know, having a food truck has been you know,

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Speaker 1: having food trucks as a possibility has been a really

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Speaker 1: great way for people to you know, not break the

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Speaker 1: bank trying to sign a lease for a bricks and

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Speaker 1: mortar's restaurant, you know, raise a bunch of money to

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Speaker 1: you know, come up with the restaurant design and furniture

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Speaker 1: and all the things that kind of come along with it,

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Speaker 1: and so forced I would say, a nominal amount of money,

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Speaker 1: you could actually start your own food business if you

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Speaker 1: if you felt like you had something really good. I've

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Speaker 1: done over the years, I've done, uh, you know a

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Speaker 1: lot of different TV you know, with with food trucks.

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Speaker 1: I think the first one I did a food truck

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Speaker 1: um story was it was a Belgian waffle place called

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Speaker 1: called Waffles and Dinghies. Yeah, and and delicious Belgian waffles.

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Speaker 1: I mean they're still still there's still in existence. They

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Speaker 1: have a bunch of trucks now in New York City

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Speaker 1: and they act if you go, if you find them

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Speaker 1: their Belgian waffles. So they're very crisp, they're really fantastic,

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Speaker 1: and they're classic Belgian waffles. It's not like the waffle

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Speaker 1: that you get for breakfast. Oh wait, did you do

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Speaker 1: this with for Throwdown? Yes, two thousand and ten. Interesting

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Speaker 1: and yeah did you win? No? I did not win.

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Speaker 1: Um and they beat me. And they still have their

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Speaker 1: their throw down waffle on the menu down. Instead of

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Speaker 1: cooking today we have um, we have a little take

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Speaker 1: out from from a classic food truck, from a famous

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Speaker 1: food truck here in Alle. Well here here is the thing. Like, um,

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Speaker 1: what I was saying before was that I think that

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Speaker 1: a lot of food trucks start. You saw a lot

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Speaker 1: of you saw a lot of taco trucks, and you

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Speaker 1: know they were they were not they were not really

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Speaker 1: in the mainstream. They would just sort of you'd find

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Speaker 1: taco trucks that like at like construction sites, and you know,

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Speaker 1: work sites and things like that where where people needed

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Speaker 1: to eat like lunch, and the trucks would show up

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Speaker 1: and and then you know, the workers will come over

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Speaker 1: and they did buy some tacos or a case of

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Speaker 1: tas or whatever whatever was on the on the truck

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Speaker 1: of the time. And then you know, the trend caught

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Speaker 1: on and then people started using trucks to to serve

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Speaker 1: basically every single dish you can imagine. And uh, I

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Speaker 1: would say that, I would say that the breakout truck

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Speaker 1: was the Cozy Truck by Roy Choi. And you know,

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Speaker 1: they're basically tacos. The most famous ones are these short

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Speaker 1: ripped tacos that are sort of a combination of Mexican

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Speaker 1: and Korean cuisines all in a in a corn to

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Speaker 1: a t h and so you know he's got these,

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Speaker 1: you know what they consider world famous double caramelize short

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Speaker 1: ripped tacos with salsa roha and the salso Salsa roha

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Speaker 1: has you know, Mexican red chilies and it has Korean

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Speaker 1: chilis in it, you know, so he really combines it

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Speaker 1: in a very big way. So we have we've got

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Speaker 1: some short ripped tacos here, which is is what made

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Speaker 1: the Kogi truck the Kogi truck. And then we also

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Speaker 1: got some spicy pork tacos, some vegetarian one which is

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Speaker 1: kim she caesadilla, So kim she is you know, it's

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Speaker 1: the it's the cabbage has been marinated and you know,

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Speaker 1: lots of vinegar and Korean spices, etcetera for a long

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Speaker 1: period of time. Very very strong flavor, but delicious. And

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Speaker 1: then they have something called the Blackjack pork caesadilla, um

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Speaker 1: roy choi and koji. They you know, they set the

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Speaker 1: world on fire for you know, new style food trucks.

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Speaker 1: So there are a lot of food trucks around your college. Yeah, actually,

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Speaker 1: excuse me, she's eating. Yeah. Actually one of the first

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Speaker 1: food trucks. One of the first times I saw a

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Speaker 1: food truck doing something really different was like I think

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Speaker 1: it was like every Wednesday or something, they would have

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Speaker 1: a bunch of food trucks on campus and one of

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Speaker 1: them was this the sushi rito trucks. That sushi burritos.

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Speaker 1: It was crazy but really cool and like very creative.

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Speaker 1: Salsa roja is really good. Mhmm. You're not cooking today,

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Speaker 1: we're just eating because it's food trucks, so you have

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Speaker 1: to take it out. I mean, I was actually considering

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Speaker 1: making a version of Roy's you know, tacos with short ribs,

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Speaker 1: et cetera, with Korean flavors and this, and I was like,

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Speaker 1: I'm not doing that. I'm just going right to the source.

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Speaker 1: I mean, that's why food trucks are here, so we

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Speaker 1: can we can order from them. Did you ever think

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Speaker 1: about opening a food truck? Are starting a food truck?

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Speaker 1: Not really? I mean because when that whole phase was,

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Speaker 1: you know, really, when when that whole thing really took off,

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Speaker 1: I was really you know, I had so many restaurants

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Speaker 1: that was just trying to keep, you know, going. It's

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Speaker 1: like having a food truck was not definitely in the cards.

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Speaker 1: I didn't need one more thing to to kind of

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Speaker 1: try to run. So but um, I like food trucks.

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Speaker 1: I think that they're really cool and you find you

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Speaker 1: find tons and tons of creativity. And I'm just looking

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Speaker 1: at this list from Time out the best food trucks

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Speaker 1: in l A. So, you know, Modiscos, Jalisco, So those

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Speaker 1: are you know, shrimp tacos, you know, and uh, you

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Speaker 1: know they look so good. Um, and they say this

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Speaker 1: is one of the long standing heroes of old school

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Speaker 1: taco trucks. So these guys are like part of the

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Speaker 1: original set of taco trucks before you know, everybody decided

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Speaker 1: that they had to have, you know, a Greek food

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Speaker 1: truck and you know food truck with you know, Korean food, etcetera.

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Speaker 1: You know. But uh and then of course Koji is

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Speaker 1: number two on the list. Um, and they call that

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Speaker 1: the granddaddy of the modern food truck bonanza since two

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Speaker 1: thousands and eight. So and I totally agree with that.

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Speaker 1: I mean, to me, just like not paying that close attention.

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Speaker 1: You heard over and over roy choi kogy Empire, like

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Speaker 1: that's what you kept hearing about, and he really said,

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Speaker 1: you know, he set the place on fire. Um. One

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Speaker 1: of my favorite, like one of my favorite places to

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Speaker 1: get tacos is from a taco truck, Leo's Taco Truck.

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Speaker 1: They have a few, but I go to the one

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Speaker 1: in Echo Park and they're really known for like their

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Speaker 1: Alpa store tacos. It's so good and it's I'm pretty

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Speaker 1: sure it's still cash only. Yeah, I mean, what about

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Speaker 1: like different kinds of Now there's there's a place, there's

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Speaker 1: a truck called the Yeasty Boys obviously off the Beastie Boys,

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Speaker 1: but they serve bagels and locks and schmir and it

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Speaker 1: says other stuff. No, it's so good. I know the

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Speaker 1: owner Evan Evan Fox. He because he hasn't one of

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Speaker 1: their trucks is is comes to still stops in Silver Lake.

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Speaker 1: And so I could walk there like every morning when

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Speaker 1: I when I still lived there, every morning that they

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Speaker 1: were there when they still lived there when I still

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Speaker 1: lived there. Rather, the bagels are good. I mean Evans

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Speaker 1: originally from from Arizona, but he spent a bunch of

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Speaker 1: time in New York and when he moved out here

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Speaker 1: was like, we don't have a lot of good bagels

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Speaker 1: out here, and he so he started Easy Boys. Yeah.

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Speaker 1: And if you notice, like it's like in some cases

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Speaker 1: it's really spawned like crazy businesses. I mean, the the

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Speaker 1: line that you have to wait in for EUSt Boys,

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Speaker 1: even if it's like eight am, is like nuts. I mean,

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Speaker 1: people people show up. Well. Well, one of the things

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Speaker 1: about it is um you know, well, first of all,

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Speaker 1: like some of the individual truck trucks have you know, transcended,

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Speaker 1: you know, the trend where they where they where they

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Speaker 1: where They're just so busy you can't get near him.

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Speaker 1: I remember. I don't think they do it anymore, but

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Speaker 1: used to be in Los Angeles in Venice on avit Kinney,

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Speaker 1: which is probably the most well known street in Venice.

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Speaker 1: Lots of restaurants, uh, cool clothing shops, etcetera. And there

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Speaker 1: was one night a week they used to have food

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Speaker 1: truck night and they lined the food trucks up and

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Speaker 1: down the street. I think they stopped doing and then

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Speaker 1: they moved the food trucks, but you would go there,

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Speaker 1: think it was like a Tuesday night or Friday night,

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Speaker 1: I can't remember, and you'd find all these different places

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Speaker 1: and to eat. It was like it was like literally

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Speaker 1: like grazing along the food truck line, which is totally fun.

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Speaker 1: You know Van lou and ice Cream, Yeah, so Van

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Speaker 1: lou and ice Cream. I mean they were one of

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Speaker 1: the first ice cream companies to really make some inroads

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Speaker 1: in the vegan ice cream world. Not all their ice

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Speaker 1: creams are vegan, but a few of them are. And

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Speaker 1: they started, you know, they have tons of you know,

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Speaker 1: bricks and mortar stores now, but they started as a

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Speaker 1: food truck. I remember. I remember the first time I

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Speaker 1: saw it. They were they were right in front of

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Speaker 1: Masa Grill in fifteenth and fifth in New York. I

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Speaker 1: was like, what is this ice cream stop? You know?

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Speaker 1: Do you know this place CVT No, I don't. I'm

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Speaker 1: guessing it means chocolate vanilla twist because they served three

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Speaker 1: flavors basically, and they yeah, it's like it's the old

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Speaker 1: school swirled truck and only offers three flavors chocolate, vanilla

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Speaker 1: and a combo of both. I love it and I

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Speaker 1: love this. I love this this um this line in

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Speaker 1: in this in this paragraph. This is from time out. Uh,

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Speaker 1: if you ask for free soft serve in exchange for

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Speaker 1: a post of your Instagram account, so like, if you're

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Speaker 1: an influencer, you'll have to reckon with the owner. His

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Speaker 1: name is Joe Niici. Um, he's got no time for

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Speaker 1: influences trying to bargain for food. In fact, he went

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Speaker 1: vile for charging influences double. If that's so funny. I mean,

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Speaker 1: I guess a lot of you know, people like food influences.

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Speaker 1: They expect, you know, free samples of things because they

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Speaker 1: you know, they can give you they can blow you

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Speaker 1: up on their on their feed. But um, this guy's

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Speaker 1: not having it. But but I have to say, like

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Speaker 1: the ice cream looks good. I'm a soft serve like junkie. Yes,

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Speaker 1: but it has to have like it has to have

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Speaker 1: good flavor, you have to have has to have that

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Speaker 1: sort of dense texture that you can almost chew. And

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Speaker 1: no frosty crystals in my serve or any of my

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Speaker 1: ice cream. I can't do it. So let's talk about

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Speaker 1: some food trucks in New York City. We keep talking

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Speaker 1: about Los Angeles. I'm just gonna talk up. I'm just

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Speaker 1: gonna I'm just gonna go down this. I have this

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Speaker 1: um this page of of of food trucks. So okay,

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Speaker 1: So Barrera Barrera Landia, which is your Mexican tacos. This

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Speaker 1: is a place in Jackson Heights and Queens. So you know,

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Speaker 1: Barira has become just has like blown up as as

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Speaker 1: a concept. It's basically like the French dip of tacos,

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Speaker 1: you know, where you have like that broth that you've

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Speaker 1: you've stewed the meat in and then you make a

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Speaker 1: taco out of it. Sometimes they put like cheese and melk,

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Speaker 1: the cheese on the tortea itself to make it nice

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Speaker 1: and crispy, and then you you put the student meat

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Speaker 1: inside of it and then you fold it up and

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Speaker 1: then you dip it into the broth and take a bite.

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Speaker 1: It's it's kind of sort of taken off in a

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Speaker 1: big way. There's something called Mystic Mystic Marsala, which is

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Speaker 1: an Indian food truck, is an Ethiopian one called mckeena Cafe.

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Speaker 1: How about the Halala guys. Those guys, okay, the ha

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Speaker 1: the Halal guys, I mean, these guys are iconic. It's

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Speaker 1: Middle Eastern. They started in Midtown around the corner from

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Speaker 1: Bar American with my restaurant Italian and on like fifty

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Speaker 1: I want to say, they were on like on fifty

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Speaker 1: three or fifty four street off sixth Avenue line down

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Speaker 1: the block for delicious Middle Eastern food. And they also

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Speaker 1: have now expanded their business to bricks and mortar, and

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Speaker 1: I think they actually did a deal with like a

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Speaker 1: venture company where you know, they started opening you know,

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Speaker 1: tons and tons of stores. The Halala guys, I mean,

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Speaker 1: but who doesn't want to eat that food? You know?

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Speaker 1: It's like no, I know, I mean, there's a lot

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Speaker 1: of competition for it now, but those guys, those guys

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Speaker 1: were definitely one of the first there's something called New

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Speaker 1: York doses, which are you know, in in you know, vegan.

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Speaker 1: I guess that there's Indian and Pakistani versions in the

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Speaker 1: West village. How about jerk pan Okay, they're not talking

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Speaker 1: about me. They're talking about you know, jerk cuisine. So

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Speaker 1: obviously Caribbean cuisine, jerk chicken and whatnot. I love those

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Speaker 1: flavors so much. I love I love this one King

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Speaker 1: Souvlaki of Astoria. So obviously it's Greek. I think Greek

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Speaker 1: really works nicely for a food truck, you know, yeah,

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Speaker 1: I think so, because you like, you can have like

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Speaker 1: skewers of shish kebabs, you know, like of of lamb

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Speaker 1: and beef and chicken, vegetables, even like shrimp. You can

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Speaker 1: do Greek salads. I mean, the key to food trucks

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Speaker 1: is like keeping the menu small and and executing you know,

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Speaker 1: just a handful of things really really well. But they

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Speaker 1: have to be very quick cook things. You know. Um,

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Speaker 1: you and I stopped by a food truck the other day.

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Speaker 1: I think your friend owns it. It's a smash burger truck. Yeah,

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Speaker 1: heavy handed, heavy handed, short beef ashburgers the mouthful. Yeah,

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Speaker 1: so there's so these guys are really smart. They're making

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Speaker 1: smash burgers, but they're using short ribs. Do you know

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Speaker 1: why they're using short ribs. I don't. Well, short ribs

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Speaker 1: have a lot of fat in it and tons of flavor.

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Speaker 1: So when you smash a burger down, there's a good up,

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Speaker 1: there's a good chance you're gonna squeeze out a lot

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Speaker 1: of the juiciness. But I think they're smart because they're

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Speaker 1: using short ribs, so they're they're ensuring that even though

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Speaker 1: they're smashing it and getting that crust on the outside,

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Speaker 1: that they're keeping a good amount of juiciness in the

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Speaker 1: in the in the patty itself, and then they put

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Speaker 1: obviously melted cheese on it. They have a potato bun,

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Speaker 1: They have great French fries. Those guys do it right.

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Speaker 1: There's another food truck out here in l A called

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Speaker 1: Happy Ice. There's a you know, brick and mortar location

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Speaker 1: now too, but it's shaved ice. It's like this super colorful,

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Speaker 1: colorful shaved ice. And the guy who started it is

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Speaker 1: originally from Philadelphia, and in Philadelphia they call it Philadelphia water. Um.

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Speaker 1: But he couldn't when he moved out to l A.

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Speaker 1: He couldn't find anything like it, and so he started

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Speaker 1: his own company, Philadelphia Water What does that mean? It's

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Speaker 1: what they call shaved ice. There a water ice. Yeah, okay, yes,

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Speaker 1: it's actually I believe. I don't want to get into

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Speaker 1: a fight over this, okay, but I really believe it's

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Speaker 1: a South Jersey thing. Yeah I do. Now, people from

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Speaker 1: Philadelphia and South Jersey are tough, so don't don't don't

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Speaker 1: beat me up over this. Okay, but but but but

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Speaker 1: that's really I think. You know, water ice is something

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Speaker 1: that you would hear a lot in South Jersey. And listen,

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Speaker 1: Philadelphia and South Jersey are literally connected. But so that

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Speaker 1: that makes perfect sense. I've never heard. I've never heard

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Speaker 1: the term of Philadelphia water shape. You're showing me your Instagram.

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Speaker 1: What's what's the Instagram? It's delicious. It's happy ice, happy ice. Okay. Um.

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Speaker 1: In l A, the Border Grilled truck. Those are my ladies,

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Speaker 1: Mary Sue and Susan Mary Sue milick In and Susan Fenneger,

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Speaker 1: who love them so much. Lots of Mexican and Latin

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Speaker 1: cuisine on their truck. Of course, in l A there's

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Speaker 1: the Green truck vegetarian farm to truck. I went to

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Speaker 1: a great plant based food truck called Man Eating Plant

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Speaker 1: and it's this couple who they have Japanese and Taiwanese

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Speaker 1: roots and so they're kind of combining those flavors from

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Speaker 1: their culture and doing this plant based Well it's not

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Speaker 1: a truck, it's it's a school bus. They like gout

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Speaker 1: it a school bus and turned it into like a

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Speaker 1: food bus. Really yeah, I kind of love that. I know, right, So,

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Speaker 1: food trucks I think have spawned something else, which are

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Speaker 1: I think that you know, food trucks were the first

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Speaker 1: pop up restaurants, and now we have pop up restaurants. Okay,

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Speaker 1: so what so what does that mean? So the food

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Speaker 1: truck obviously was on a truck, but now if you

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Speaker 1: go to places like Smogersberg in Williamsburg, Brooklyn, and then

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Speaker 1: they have s'more Gala, which is l A's version. You

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Speaker 1: and I were just there, and again, low investment could

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Speaker 1: be high reward. And I love this for people just

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Speaker 1: starting out, especially were people who are changing their careers

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Speaker 1: or people who are not just recipe testing but like

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Speaker 1: you know, saying hey, look I'm a really good cook.

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Speaker 1: This is what I cook. I'm going to rent out

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Speaker 1: a stand and I'm going to show you that I

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Speaker 1: got this and and people will become discovered literally discovered

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Speaker 1: by doing this. And what I mean by that is,

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Speaker 1: you know, somebody rolls by and they have something delicious.

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Speaker 1: We were you and I were at the l A.

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Speaker 1: Smorg the other day. What was some of the amazing

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Speaker 1: Oh we went. How about that plant based Cuban place?

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Speaker 1: Oh my god, that was so good. Okay, I'm just

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Speaker 1: gonna say this. I was a little unsure because I

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Speaker 1: love Cuban food. Now I will say this. I've never

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Speaker 1: been to Cuba. I have spent a lot of time

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Speaker 1: in Little Havana in Miami, and they some spectacular Cuban,

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Speaker 1: authentic Cuban food there. It's not plant based, I mean

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Speaker 1: it is. It is. There was a lot of pork

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Speaker 1: and and um, you know I love that. I mean,

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Speaker 1: I just love I love that cuisine. You know, a

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Speaker 1: Cuban sandwich has two kinds of pork, has ham, and

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Speaker 1: it has roasted pork on it. So we walk up

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Speaker 1: to this plant based Cuban place, Senior Rita's, and uh,

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Speaker 1: first of all, the woman who who owns it, she

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Speaker 1: got the recipes from her dad, and and she admitted

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Speaker 1: that her dad was like not into it either. He

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Speaker 1: was like, what wait what jackfruit? Like, what's that? You know?

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Speaker 1: And like in some ways, you know, I was the

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Speaker 1: same way. And and she made us the most delicious

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Speaker 1: Cuban sandwich. Okay, why was it delicious? Well, first of all,

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Speaker 1: she used jackfruit, and she flavored flavored it with things

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Speaker 1: like like a moho, which is a moho is a

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Speaker 1: classic Cuban. It's like it's like a sauce, but it's

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Speaker 1: very light, it's citrus, it's garlic, you know, it's it's

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Speaker 1: more like a like it brings it brings flavor and

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Speaker 1: moisture to to whatever it's you're putting on. It could

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Speaker 1: be fish, meat, vegetables, whatever, um. And then what she

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Speaker 1: did was she had you know, she had vegan shees

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Speaker 1: on there because there's because there's usually Swiss cheese on

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Speaker 1: a a classic Cuban. And then she pressed it because

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Speaker 1: the Cuban sandwich one of the one of the tell

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Speaker 1: tales signs of a great Cuban is that it's pressed

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Speaker 1: perfectly on both sides. This was delicious, It was crispy.

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Speaker 1: The jackfruit I did not like if you said to

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Speaker 1: me it's pork, I would have believed it. And you know,

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Speaker 1: the the mayonnaise and the mustard were obviously delicious, and

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Speaker 1: the it was it was a really great sandwich. And

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Speaker 1: I was like, I'm eating a real I'm eating I'm

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Speaker 1: eating one of the best Cubans I've ever had. And

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Speaker 1: it was not it was not an out pork in

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Speaker 1: it yea, and you can find her obviously. It's more

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Speaker 1: l a Silver Lake and Yuka Valley. The thing about

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Speaker 1: pop ups is that the rent is for the day.

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Speaker 1: The commitment is for the day. You know what you

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Speaker 1: you sell if you have if you have some popularity,

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Speaker 1: you can make a nice living doing it, and you

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Speaker 1: can sleep while knowing that your commitment is like not

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Speaker 1: so drastic. And so that's what's really nice about it.

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Speaker 1: We were talking to a woman who was cooking Caribbean food.

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Speaker 1: It was called Bridgetown, Bridgetown. You went to a you

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Speaker 1: went to a pop up called Bridgetown. Let me look

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Speaker 1: it up, Oh Bridgetown, rotee, this is it? Describe it.

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Speaker 1: It's an l a Caribbean pop up? All right, yes,

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Speaker 1: pop up of the year okay by Esquire. Wow, Okay,

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Speaker 1: Rashida Holmes, Okay, now Rashida. I started speaking Rashida because

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Speaker 1: I was so impressed with her cuisine. She had these

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Speaker 1: little salt caught um cakes that were just fantastic every Sunday.

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Speaker 1: She's a Smorgasborg Los Angeles and it's called Bridgetown Rote,

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Speaker 1: so you know, like Rote is like that. It's like

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Speaker 1: a rap almost, you know, with different kinds of ingredients

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Speaker 1: kind of. But she's got, you know, this Caribbean flavor

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Speaker 1: that I just absolutely love using Scotch bond at chilies

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Speaker 1: and things like that. So it's got spice, it's got heat,

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Speaker 1: it's got sweet, it's got fruitiness, it's got tons and

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Speaker 1: tons of flavor. Also, I loved her and her crew.

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Speaker 1: They were great, just so enthusiastic. And she's worked in

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Speaker 1: a lot of good restaurants. She worked at Botanica actually, yeah,

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Speaker 1: one of our favorite restaurants, and she was the sush

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Speaker 1: chef there. So she's kind of she's kind of worked

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Speaker 1: around good restaurants in l A. And she was like,

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Speaker 1: I'm going on my own, but I'm gonna do it

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Speaker 1: pop up style, And all of a sudden, you know,

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Speaker 1: she's getting awards pop Up of the Year from Esquire Magazine,

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Speaker 1: you know the Bridgetown Route, and then Best Best New

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Speaker 1: Restaurant two thousand and one. Now, interestingly enough, two thousand

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Speaker 1: and twenty one was an interesting year for restaurants in

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Speaker 1: general because of the pandemic. But she's she's a pop

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Speaker 1: up and she got Restaurant of the Year, Best New

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Speaker 1: Restaurant rest of the Best New Restaurant of the Year

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Speaker 1: from Eater. So and by the way, she deserves it,

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Speaker 1: killing it, loving it. Love these stories every out there

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Speaker 1: who's got a good food idea and you think you

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Speaker 1: can make it happen. Food trucks, pop ups. We'll be there,

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Speaker 1: Sophie and I will be standing online. We will have

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Speaker 1: our our forks in hand and lots of napkins. You

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Speaker 1: and I are sloppy eaters sometimes, man, it's you're sloppier

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Speaker 1: than I am. It's because I'm enthusiastics. Um so, yeah,

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Speaker 1: l a New York, the rest of there's a there's

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Speaker 1: the rest of the country out there. I mean, I'm

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Speaker 1: sure in some of these other you know, big cities,

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Speaker 1: you know, Chicago, Atlanta, Miami, there's food trucks everywhere. I

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Speaker 1: just don't know enough about them, but maybe we can actually,

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Speaker 1: you know, maybe that's a good idea, a food truck

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Speaker 1: for food truck tour with Sophie Filet and her dad

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Speaker 1: and Bob. Let's do it. But first I'm gonna eat

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Speaker 1: this Kochi short ribed taco and then I'm going to

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Speaker 1: be on the hunt for the CVT Soft Serve ice

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Speaker 1: cream truck. Let's go see you there. Always Hungry is

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Speaker 1: created by Bobby Flay and Sophie Flay. Our executive producer

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Speaker 1: is Christopher Hasiotis. Always Hungry is produced, edited, and mixed

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Speaker 1: by Jonathan Hostresler. Always Hungry is engineered by Sophie Flay.

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Speaker 1: For more podcasts from my Heart Radio, visit the I

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Speaker 1: Heart Radio app, Apple podcast, or wherever you listen to

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Speaker 1: your favorite shows.