In a downtown parking lot sits one of the most impressive things that Jamie Oliver, the chef-activist-TV personality, has brought to Los Angeles for his "Food Revolution" television show: a red-and-khaki-striped big rig tricked out as a traveling cooking school.
Half of the visionary duo BACON MANia is Jay DiEugenio, whom we invited to join us in this week's edition of On the Line.
Frito-Lay is going one better than the seemingly endless list of companies using food trucks to promote their brands.
Aviva Shen files a thought-provoking story about why food trucks are drawing so many career-changers. They're are all about branding, she argues, not about the food:
Gourmet food trucks have been driving the culinary scene in Los Angeles, New York City and other metropolitan areas for several years. Salt Lake City joined the trend in 2010 with one truck that sells Asian tacos and sliders and another that sells cupcakes.
The success of the Food Truck phenomenon is so great that some locals, from residents to brick-and-mortar restaurant operators, have cried "Foul!" and turf wars have erupted over parking spaces, traffic congestion, impact to the community and simple competition.