Food trucks have made a name for themselves in many communities and even on national television. Sometimes they offer food made only from local ingredients, specialty items or even gourmet dishes. And if there's a long line, you know it's good! But is it safe? What kind of regulations do these mobile restaurants and kitchens adhere to?
This week on Take Care, hosts Lorraine Rapp and Linda Lowen speak to Richard Myrick. Myrick is one of the foremost leaders in the field and author of the book "Running a Food Truck for Dummies."
You can hear more of this interview this Sunday at 6:30 p.m. on WRVO.
Support for this story comes from The Health Foundation for Western and Central New York.
