Photo by Paul Dunn for YES! Magazine.
At noon on a sunny day in Portland, Ore., in what not long ago was a vacant lot, customers roam past brightly painted food carts perusing menus for vegan barbeque, Southern food, Korean-Mexican fusion, and freshly squeezed juice.
The smell of fried food and the tent-covered seating bring to mind a carnival, but a number of Portland’s food carts take a healthy approach to street food. The Big Egg, for instance, serves sandwiches and wraps made with organic farm-fresh eggs, balsamic caramelized onions, and arugula. Their to-go containers are compostable, and next to the order window is a list of local farms where they source their ingredients.
Photo by Paul Dunn for YES! Magazine
"We don’t have a can opener. We make everything ourselves, so it’s very time-consuming. And that’s the way we want it," says Gail Buchanan, who runs The Big Egg with her partner, Emily D. Morehead.
Poonsukwattana arrived from Bangkok, Thailand, in 2003 with $70. She waitressed at five different restaurants, working every day and night of the week, before buying her own downtown food cart in 2009.
Now she has two carts and a brick-and-mortar commercial kitchen and employs 10 people. Recently she started bottling and selling her own sauce.