Not that long ago, you might not have known what a food truck is, but today it's hard to avoid them. They seem to be everywhere, serving every kind of cuisine, but they still face a gauntlet of legal challenges to operate - and still aren't allowed to operate in some towns in the state.
This hour, we discuss the particular benefits and challenges of operating a food truck, how it compares to working at a brick and mortar restaurant, and ideas about how to improve the business climate for truck owners in Connecticut.
- Leeanne Griffin - Multimedia food and dining reporter for the Hartford Courant, writing a series on food trucks
- Tom Sobocinski - Owner of Caseus Fromagerie and Bistro and The Cheese Truck, New Haven
- Carrie Carella - Owner of NoRA Cupcakes, Middletown
- Tim Cipriano - Vice President of brand development at Hooray Puree, former Executive Director of Food Services for the New Haven Public Schools
Catie Talarski and Josh Nilaya also contributed to this show.