The Good Truck

I started this blog with a hazy idea in mind that, though even the word "blog" kind of makes my skin crawl, it would be a charming outlet for my love of compiling words and pictures, specifically in documenting my little communities' regular adventures with good, local food. Everybody was doing it anyhow, and since I would be damned if I ever started tweetering, or any such nonsense, I figured a blog was like the training wheels for my digital make over. Besides it was a school project. My lack of advertisement about the silly thing, and my ability to ignore it's existence from the day of its creation until now, 6 months later, says nothing about my commitment to making great food. In fact, along with our neighbors and friends and all their beautiful new babies, we have been creating, experimenting and dining together in our kitchens and back yards bi-weekly, as always, since that lonely November day that I first created this "from scratch blog". The real reason I haven't been keeping up is that, while we have eaten well and cooked religiously (hello smoked pork BBQ in a blizzard on New Years day) I haven't been very inspired to blab about it on my goofy little corner of the Internet, until today. With the nudge of a few painfully optimistic but ever so inspirational comrades I have finally realized my own "perfect career". The one my Mom told me I needed to find. Combining my love for cooking, serving people good food, using local ingredients and doing all this in a manor sustainable for the earth, I am going to open hot truck. My very own little kitchen on wheels, a non traditional but uniquely delicious taco truck. It will be called the Good Truck.I hope to be stationed on State St. to catch yall at Felicias, the new Korova, during happy hour, or lunch, or late night after a few beers. I also want to be at Cass Park- to serve families and hungry little atheletes at soccer and baseball games. I hope to make it to concerts and state parks- essentailly where ever you are and where ever Johnny Law will allow me to park.

Being me I want to start, well, today. I know I could make the food happen with so much good stuff is growing around us in this delightful and unusual spring climate, and with an amazing company like Regional Access to supply me with the rest. The permits might take some figuring out- but certainly that is something I am capable of. I am not short on enthusiasm, menu ideas, or work ethic but I am short on the other important ingredient to my culinary success- money. What I need is a few investors, maybe even some benefactors, who believe in my idea. Who can envision the success of a local taco truck, serving up exciting, fresh and healthy real foods at decent prices. Some folks who can imagine how nice it would walk over, or pull up, and feed themselves- their families- on organic meat and vegetables that were grown right here in the Finger Lakes, food with no chemicals, additives or unpronounceable ingredients. The truck will have an option for everyone- vegans, meat heads, gluten free folks, all you picky people and all you adventurous ones. My mission statement? To serve great organic food from local sources, to make it all from scratch, and to have FUN. I love fun.

Who wants to help me?