Patsy the Pastymobile stands out among her gas-guzzling colleagues (most photos courtesy of Bridgeport Pasty)
Although they are beloved by foodies, mobile food trucks are generally not the most environmentally-friendly business model in the world. Most food trucks are big vehicles that use plenty of gas just getting from place to place. They usually have noisy, smelly generators on them to keep the food hot. And a lot of the time the staffers have to run the truck and the generator while they’re selling the food, just to keep their power going. And if they’re cooking on trucks (currently illegal in Chicago but likely to become legal soon) it requires even more power. So conventional trucks are probably less “green” than a brick-and-mortar restaurant.
When Bridgeport Pasty owners Carrie Clark and her husband Jay Sebastian wanted to do things differently when they decided to roll out a vehicle to sell pasties (“pass-tees,” not to be confused with the “pace-tees” worn by burlesque performers), large, savory pies that are the national dish of Michigan’s Upper Peninsula. On a recent bike tour in the U.P. I developed quite a taste for these hearty pastries, consuming three of these nearly football-sized pies in one 24-hour period. Continue reading Bridgeport Pasty proves there is such a thing as a “green” food truck