Carrboro Commons

Enough to feed a town

Posted on April 14th, 2011 in Environment,Events,Food,Lifestyles by jock

By Louie Horvath

Carrboro Commons Staff Writer

Above the buzz of the crowd, local area groups performed as part of Carrboro’s 14th annual Community Dinner at McDougle School’s Cafetorium on April 10.

The event’s slogan is, “sit down with a stranger, leave with a friend,” and it seemed that all of the participants took that mantra to heart, rarely ceasing the chatter for more than a couple of seconds at a time.

Orange County Jammers Senior Cheerleader Clem Self serves desserts at Community Dinner on Sunday afternoon. (Staff photo by Allison Russell.)

“Half the world might reach for the other half and hold tight to a new friend who now can save them,” Jay Bryan, Carrboro’s poet laureate, said while reading a poem he penned for the occasion.

“Saying one to another, ‘I am looking after you. Your comfort comes before mine.’ It is happening today at Carrboro’s Community Dinner. Why not everywhere?”

The dinner had many food options, ranging from fried chicken to pasta, with fixins and desserts aplenty. The cook was Chapel Hill’s renowned cook Mildred Council — or as she’s more famously known in her books and in the name of her eponymous restaurant — Mama Dip.

Food was served on a slightly different plate than what Council usually dishes out at her famous restaurant on Rosemary Street. Both the plates and the utensils were made of 95 percent compostable and recyclable materials, as Muriel Williman of Orange County Solid Waste Management said.

“I hope you are enjoying your meal, and you might have noticed they are on paper plates,” Williman said to the crowd. “What you may not know is that the plates were made from potatoes. The silverware is made from corn.”

Williman went on to say all of the plates and utensils put in the compost would be sent to a composting facility that can break down the materials and one day use them again.

Along with food from Mama Dips, the event had food from the Carolina Inn and Bandido’s Mexican Café. Several local churches and restaurants offered side dishes and desserts to supplement the main course.

All that added up to an event that was not only healthy for the attendants of the dinner, but also healthy for the rest of the community.

“It is wonderful to see sitting here different ages, different cultures, different genders, different ethnicities, different colors, everything, all here together in one room enjoying a meal,” event emcee and WCHL radio host Ron Stutts said. “It is just something that is really meaningful that we can all come here and share this together.”

Tickets for the event cost $8 for adults and $3 for kids. Donations were also accepted, as a $22 donation would feed a family of four.

The festivities were highlighted by performances by KidZNotes, an East Durham program focused on teaching small children to play musical instruments, and Puzzle 44, a local middle school a cappella group.

A local Brazilian Capoeira group wrapped up the event with their intricate steps captivating the Carrboro crowd.

“Me and my girlfriend just heard about this from a friend, and we decided it was something we wanted to do,” event volunteer Alex Gillon said. “It is a really good idea.”

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‘Plutopia’ spices up Carrboro

Posted on April 14th, 2011 in Features,Food,Music by jock

By Trevor Kapp

Carrboro Commons Staff Writer

Pluto Richards stands next to his sauce at Weaver Street Market, where he worked for two years after moving to Carrboro from New York City. (Staff photo by Trevor Kapp)

As a child growing up in the parish of Saint Andrew in eastern Jamaica, Pluto Richards did not take Tylenol when he had a headache or a cold. Instead, he would wait as his parents went to some nearby bushes to find the right combination of herbs and spices for a healing tea.

“You get better,” Richards said. “I grew up like that—seeing how my parents utilized herbs.”

When he was 15, Richards left Saint Andrew, Jamaica, for New York City to pursue better educational opportunities.  He remained there for 10 years, working in graphic design at a printing shop.  On a visit to Carrboro with a friend in 1994, he fell in love with the town and decided it would be his next home.

When he made the move a few months later, though, Richards—who declined to give his age—realized he had a major adjustment to make.

“Living in New York,” he said, “you could get almost any kind of food you wanted. But here, you couldn’t.”  Confronted with this difference in culture, Richards drew upon his childhood.

“I started experimenting with a combination of herbs and spices, what my mom used to use and all that. From there, I…developed this spiced rub that I have now.”

Richards, who worked at Weaver Street Market following his move, said his popular jerk seasoning took him two years to master, but when he presented it to a group of friends one evening, they were immediately hooked.

“The first bite my friend took, he said, ‘You got to market this!’ And he kept eating—until about the sixth bite, he said, ‘You can call this ‘Caribbean Bliss,’” Richards recalled.

“And there it was born.”

Fifteen years later, Richards’ Caribbean Bliss is sold all across North Carolina—including at Weaver Street Market—and even in parts of Europe.

“It’s off the chain, man. It’s really good,” said Jeffrey Lindsey, 46, a drummer from Chapel Hill who said that he has been adding Richards’ products to his meals for several years.

He added, “I’ve been cooking since I was 5, and now I add the spice to my cooking. My girlfriend loves me for it.”

Richards declined to divulge the content of the rub, but said it relied heavily on red pepper.

While the sale of Richards’ sauces and dry rubs has exceeded his expectations and is his main source of income, his advertising budget is limited.  For this reason, Richards said, he must be extremely selective about how and where he presents his brand. He makes regular in-store appearances to promote his sauce and takes out the occasional advertisement in select magazines.

“Your product can be the best product in the world, but if you don’t market it right, it’s not selling anywhere,” he said.

In addition to producing seasoning, Richards is a guitarist and lead singer for Plutopia, the same local group that now features Lindsey.

“Meeting Pluto was a delight,” Lindsey said. “He will give you the shirt off his back. He’s outspoken, he’s giving—every time I go over to his house, he’s cooking for people.”

Richards said that despite his increasing fame, North Carolina is, and likely forever will be, his home. Though he acknowledged he has musical ambitions, he said he also realizes that the sauce has been his calling card and has made meals more enjoyable for thousands of North Carolinians over the years.

“I get emails from people all the time saying they love the sauce,” he said. “When somebody writes me emails, it’s really rewarding. I think those are the things that keep me going.”

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Unsetting a TABLE of hunger

Posted on March 3rd, 2011 in Carrboro children,Food,TABLE by jock

By Michael Bloom

Carrboro Commons Staff Writer

About 90 elementary school children’s lives changed in 2008.

UNC volunteers at the hunger relief organization TABLE in Carrboro check locally grown potatoes for freshness (Photo by: Michael Bloom).

They no longer had to go hungry on the weekends. They now had a program that would bring fresh food directly to them.

All they had to do was go to an after-school program and pick up a backpack.

“When I would show up on Friday the kids would scream, ‘Oh, here comes the backpack lady,’” said Leighann Breeze, associate director at the Carrboro-based hunger relief organization, TABLE.

Now in its fourth year, the nonprofit volunteer service packs loaner backpacks for children from low-income families in the Chapel Hill-Carrboro school district weekly. Many of these students eat reduced price or free meals at school and rely on TABLE to feed them on weekends.

Every Friday, UNC-Chapel Hill student volunteers and community members drop off hundreds of pounds of food to elementary schools and apartment complexes in the district, feeding underprivileged children who would have had difficulty finding food elsewhere.

“We put food directly in the hands of kids so they don’t have to go through anybody else. And we guarantee they get the food they need,” said Breeze.

Breeze said TABLE is unique in that it provides children with local organic produce and non-perishables that would be difficult to attain elsewhere. She said there are plenty of opportunities in the community with food pantries and soup kitchens for children to be fed, but said kids are at a disadvantage because they have no control over whether their parents make use of those resources.

Breeze said TABLE gets permission from parents to supply their children with goods.

“Twenty-four percent of Chapel Hill families are living below the poverty line. That shows you that there is this huge gap — there are a lot of ‘have-nots’ and then there are very few that have a whole lot,” she said. “And so TABLE works to link the two together and have one provide for the other.”

UNC student volunteers carry bins full of food to multiple destinations around the Chapel Hill and Carrboro communities for underprivileged children (Photo by: Michael Bloom).

Breeze said the program is hands-off for the children and does not interrupt their daily routines. They just go to their regularly scheduled afterschool program and pick up a backpack. She said receiving food in backpacks, instead of grocery bags, gives children a greater sense of privacy. She said the best part is that the children do not have to travel to get them.

TABLE delivers to the Abbey Court, Trinity Court, Pritchard Park and Dobbins Hill apartments, the South Estes Farmers’ Market and various elementary schools. Food is sorted throughout the week in bins that UNC students deliver on their own time with their own vehicles. TABLE has about five to eight volunteers a day.

The “Weekend Backpack Project,” as it is called, supplies children with canned meat, vegetables, fruit, juice boxes, packaged breakfast food, snacks — like crackers and peanut butter — noodles and local organic produce. The menus alternate weekly so the children can get a variety of nutrients.

“It’s a fun way to eat healthy foods and get more exposure to healthy eating habits so when they [the children] grow up they will enjoy eating healthy, colorful foods,” said Monica Heiser, a UNC sophomore from Chapel Hill. Heiser has volunteered with TABLE since she was a freshman in 2009.

With TABLE’s newly installed “Farm to Table” program, local farmers donate excess fruits and vegetables to the relief. Breeze said they received a grant this year from BlueCross BlueShield of North Carolina to get lower-income families to practice healthier eating habits. She said the grant has gone a long way.

One of the farming associations is Eastern Carolina Organics (ECO) located in Pittsboro. Operations manager Todd Dumke said the amount of dollars spent on fresh food is declining and would like to see more people educated on the importance of sustainable agriculture. ECO provides TABLE with an array of locally grown produce.

“I think aside from the obvious nutritional value from getting fresh produce to more needy families, I think there’s a lot of benefit in the fact that it’s locally grown,” said Dumke. “And it’s important from the aspect that along the lines we are educating folks.”

Dumke said this has been a good outlet for both sides. He said there is a tax benefit for growers, but the impact they are making on the community stretches further. Heiser said getting donations from local farmers adds a unique tie because it is now a full circle operation.

Breeze said TABLE gets exterior donations from dozens of other groups. She said community members, churches, entire neighborhoods and apartment complexes contribute. She said other local elementary schools with community service clubs at the fourth and fifth-grade levels and birthday party donation drives also supply TABLE with non-perishables they need.

“We’ve really been fortunate in that we haven’t had to go out and buy food or run to the food bank because we’ve run out,” she said. “People have been generous and do take care of us.”

Breeze said the largest donations she has seen in her four years of service have come from the organization People Offering Relief for Chapel Hill-Carrboro Homes — or simply PORCH. She said their most recent donation was 2,200 pounds of food. TABLE gives out about 300 pounds of food per week, so 2,200 pounds goes fast, Breeze said.

TABLE director Joy MacVane said the relief has grown much faster than expected. She said she is surprised how much the kids actually enjoy the food because she initially thought it would be difficult for them to enjoy organic produce.

Locally grown turnips are ready to go (Photo by: Michael Bloom).

“Now kids often say to me, ‘What did the farmer bring us this week?’ And it’s so rewarding to hear that,” she said.

The relief is also an advocate of community. Besides supporting locally grown produce, TABLE encourages UNC and local high school students to volunteer and allow the students to sign-off on volunteer hours.

“The fact that TABLE is located in Carrboro is awesome because it’s such a tight-knit community,” said Heiser. “The locals are the ones that are just as intimately involved with this organization as the people who run it.”

Although they help hundreds, TABLE is a small organization. With no full-time and only a handful of part-time employees, the organization relies on volunteers to help keep the effort afloat.

But it’s the volunteers who like doing the dirty work.

“There’s just something you feel about being able to connect with the kids even though you can’t really see them. But you know the food you’re putting in each bag is contributing to their health and well-being,” said Mazare Rogers, a senior at UNC. She is in her fourth semester volunteering with TABLE.

A veteran at TABLE, Rogers said she loves meeting new volunteers as she councils them on how the effort works. She said TABLE’s best assets are the UNC volunteers.

“We’re all young so it’s like we’re growing with the program year by year,” Rogers said.

And as for its name, Breeze said TABLE is not an acronym for anything.

“We wanted to find a place for everyone at the table,” she said. “And I think that’s were it got drawn in.”

Pop a wheelie; Will and Pop’s food truck rolls into Carrboro

Posted on February 17th, 2011 in Business,Food,Uncategorized by jock

Allison Russell

Co-Editor, Carrboro Commons

Parked deliberately on the corner across the street from Wendy’s, Will & Pop’s food truck makes a statement.

“Everyone’s hooked on fast food,” said Kenny Pettis, 46, the “Pop” of Will & Pop’s, “but I’ve got a sandwich that’s made-to-order, and I’m keeping it in the community, unlike big corporations.”

Will Pettis holds a “Gangsta”—a grilled cheese sandwich filled with pulled pork—that’s ready to be served. Kenny, Will’s dad, sits by the window in Will’s usual seat for taking customers’ orders. “It’s because he’s prettier than I am,” Kenny said. (Staff photo by Allison Russell)

Kenny and Will Pettis, the father-and-son duo who opened their truck for business on Dec. 30, 2010, are making their alternative to fast food business as local as possible.

Their staple ingredients come from the heart of Carrboro: sourdough bread from Weaver Street Market and meat, cheese and produce from Cliff’s Meat Market.

Even their truck is local. The Pettises bought the food truck from Glenn Boothe, the owner of Local 506. It was formerly used to drive a candy-delivery route and included tall sets of shelves across the interior.

Will and Kenny gutted the truck of everything but a few shelves and a small stool by the window. They then installed all of the appliances — a refrigerator, deep fryer, grill, potato-cutter and battery-heated hot water dispenser — on their own.

Kenny, who has 30 years of mechanical experience from his time in construction, said Will is a quick study. But Will, 24, is even quicker to divert the credit.

“Google knows how to do everything,” Will said with a laugh.

The father and son first hatched the idea to open a food truck after watching “The Great Food Truck Race” on Food Network.

“When Will first mentioned the idea, I was like, ‘Huh…There are taco trucks in Carrboro, but we need something different in this town!’,” Kenny said.

Open for lunch and late-night dining, the cash-only food truck alternates its menu to better serve the customer demands of each mealtime.

Will, who lives in Greensboro, works the 10 a.m. to 3 p.m. lunch shift on Monday through Friday at the corner of Martin Luther King Jr. Boulevard and Hillsborough Street in Chapel Hill. He has more time to cook each order because the shift is less populated, and hamburgers, hot dogs and freshly cut fries are customers’ favorite lunch choices.

“I make a mean hot dog,” Will said.

Kenny, often with the assistance of Will, stations the truck at Cliff’s Meat Market on 100 W. Main St. on Fridays and Saturdays for the 10 p.m. to 3 a.m. “Late Nite” shift, an dining time created by Will and Kenny that centers its menu around grilled cheese sandwiches.

“I chose grilled cheese because of its convenience,” Kenny said. “It’s quick to cook and goes out fast. That sourdough and cheese makes for the prefect late-night snack,” Kenny said with a relishing smile.

“When I leave a bar drunk, I don’t want [something like] soup — I want something greasy and meaty,” Will added.

The quintessential Late Nite meal at Will & Pop’s combines both meat and grease to create “the Gangsta,” a grilled cheese sandwich layered with spicy, salty pulled pork.

“If you eat a grilled cheese with pulled pork, you’ve gotta be a gangsta,” said Kenny with a wide grin from under his hooded maroon sweatshirt.

The Late Nite menu also includes “the Hippy” (grilled cheese with homemade guacamole), “the Mother Clucker” (grilled cheese with chicken), and “the Stoner,” which combines homemade pumpkin bread, peanut butter, bananas and marshmallow fluff.

“When I was younger I used to love toast with peanut butter,” Kenny said in reference to his inspiration for the Stoner. “When it melts, it’s pure deliciousness.”

From peanut butter to cheese and butter, every item on Will & Pop’s Late Nite menu offers a melted sensation.

“We use at least a pound of butter each night,” Will said.

The Pettises are beginning to notice customers who have become regulars. Based on feedback, Will and Kenny are growing more confident in the made-fresh, friendly business model they have strived to build.

“Last night someone told me it was the best grilled cheese she’d ever had,” Kenny said, pausing to look up from the Hippy he was grilling. “When someone says something like that, it’s like, ‘Damn!’”

Carol Small, a small-business owner from Chapel Hill, ordered a Late Nite meal of grilled cheese and fries on Saturday night.

“The fries are amazing — they actually taste like potatoes! As opposed to that fake fast food stuff,” Small said.

In hopes of broadening their fan base, Will and Kenny will soon be extending their Late Nite menu to the students of UNC-Chapel Hill.

“When it gets warmer we’ll start a bike-delivery system that has a texting-only ordering system,” Will said.

On Monday, they established a new lunch location at the Dead Mule Club at 303 W. Franklin St.

The truck will continue to change locations for lunch and Late Nite until Will and Kenny find the places that draw the most customers. Their daily and weekly locations can be found by checking their Twitter account.

“We’re trying to build a brand from the ground up,” Kenny said. “A lot of this is a labor of love, man.”

Truck Bucks increase farmers’ market revenue

Posted on February 3rd, 2011 in Features,Food by jock

By Megan Gassaway
Carrboro Commons Staff Writer

James Henderson’s first stop at the Carrboro Farmers Market is not a produce stall or bread vendor. Instead, he heads to a small table and trades the swipe of a card for several wooden tokens.

Volunteer Natalie Shrader, 17, stands at the Carrboro Farmers’ Market’s table. She awaits customers in need of Truck Bucks, the common currency of the market that can be bought using debit, credit or EBT cards. Staff photo by Megan Gassaway

Henderson’s card is not the usual debit or credit card. Instead, he carries an Electronic Benefit Transfer card. The EBT system, implemented in 2004, is part of the Supplemental Nutrition Assistance Program (formerly the Food Stamp Program). The card allows users to pay for goods using their government benefits.

The tokens Henderson receives are “Truck Bucks,” the common currency of a program started May 1, 2010, that allows customers to pay for their Carrboro Farmers Market purchases using an EBT card or a debit or credit card instead of cash.

“Our original goal was to bring EBT to the program and to provide new revenue to farmers,” said Sarah Blacklin, manager of the Carrboro Farmers Market. “We are combining credit and debit with EBT to increase the revenue of the market.”

The market initiated the program with the support of Leaflight, an organization working for sustainable development that benefits communities, the state, nation and world, Blacklin said. Leaflight provides the market with a machine to read the cards, the tokens customers use as currency and an accounting system to track the spending, Blacklin said. A grant funded through Rural Advancement Foundation International – USA, along with support from the UNC-Chapel Hill’s School of Public Health, provides additional program support and outreach.

From the program’s opening in May through December 2010, the farmers market saw over $56,000 in transactions through the machine, Blacklin said.

Of those transactions, 20 percent were with EBT cards while 80 percent were through credit and debit cards, Blacklin said.

“It’s mostly credit and debit users,” said Liz Greene, who has volunteered at the market since May. “But there always are EBT users every week.”

Diversity on display in first food truck showcase

Posted on November 10th, 2010 in Events,Food by jock

By Gloria Lloyd
Carrboro Commons Staff Writer

The diversity of Carrboro’s mobile food scene was on display at the town’s first food truck showcase, held in the parking lot of Al’s Garage on the corner of Merritt Mill Road and Franklin Street on Saturday, Nov. 6.

Carrboro food truck showcase

Chapel Hill residents Giulia Pancani and Katie Schuler enjoy a picnic at Carrboro's first food truck showcase. (Staff photo by Gloria Lloyd)

The showcase featured three local food trucks from Carrboro:   Mexican taco truck Captain Poncho’s Tacos, organic smoothie and juice vendor Carrboro Raw, and Parlez-Vous Crepe, which offers a variety of French-inspired dinner and dessert crepes.

Captain Poncho’s Tacos owner Isabel Guzman organized the event, and selected the three trucks for the array of food they represented. By coincidence, all three food trucks Guzman invited to participate are owned by women.

“We’re really hoping to let people know that food trucks offer great food,” said Guzman. “It’s a great way to start a food business on a budget, a great way to open your own business.”

Despite the brisk fall weather, steady crowds arrived to sample food from the three parked trucks. Common seating areas nestled in the small space between the participating trucks encouraged the crowd to mingle.  Many diners in the all-ages crowd walked or biked to the event.

The array of foods was a hit with 8-year-old Jarrah Passanici, who walked to the event with his father from their house in Chapel Hill.  “I think it’s yummy,” Jarrah said, while enjoying a crepe and a cacao smoothie.

Nice Pulido, who mixed smoothies at the showcase from her food truck Carrboro Raw, said she felt the showcase was a new event that could “bring the community together in a fun way, with different cultures and different eating preferences.”

Parlez-Vous Crepe owner Jody Argote said she participated in the showcase to “educate about food trucks and develop a sense of community among food truck owners.”

Guzman said she was also hoping that the showcase would promote awareness of food trucks in the Triangle area, especially in Chapel Hill, which according to Argote is “known for not being food truck-friendly” due to an ongoing debate about regulations for food trucks.

The showcase took place steps from the border between Carrboro and Chapel Hill, in the usual Al’s Garage location of Captain Poncho’s Tacos. Both Guzman and Argote said they would “absolutely” park their trucks around Chapel Hill if the town became more amenable to the food truck scene.

Guzman pointed to the food truck scene in Durham as an example of food truck success in the Triangle that Chapel Hill could emulate.  Argote agreed: “Durham does a wonderful job of welcoming food truck owners, and we’d like to see that here, closer to home.”

At the showcase, Parlez-Vous Crepe featured its normal, rotating seasonal menu, complete with a featured Crepe of the Month. “I’m a gardener,” Argote explained, “so I look in my garden or think about what’s seasonal, while keeping in mind taste combinations and colors.”

Pulido said she brought “the favorites” to the showcase to exhibit the best of Carrboro Raw. Her best-selling product is the NunoNana, a “supersmoothie” with hemp milk, cacao and banana.  Many in the crowd milling among the three trucks at the event held green smoothies, which Pulido also pointed to as one of her top-sellers.

When the three food trucks are not at their regularly scheduled locations in Carrboro, they each cater special events and appear at private parties. All three entrepreneurs agreed that so far, their best marketing is through word of mouth from customers.

At a showcase of Carrboro’s food truck scene, an all-ages crowd sampled food from Captain Poncho’s Tacos, Carrboro Raw and Parlez-Vous Crepe. (Staff photo by Gloria Lloyd)

The Internet has also been helpful for promotion.  Argote uses her website, along with Twitter and a Facebook page, to promote her location, menu and appearances at special events.

Parlez-Vous Crepe makes regular appearances at Southern Village in Chapel Hill on Thursday evenings, as well as Johnny’s in Carrboro on Saturday mornings.  “We love Carrboro,” Argote said. “It’s funky!”

Pulido said she will continue to make appearances at special events, such as retreats, while Carrboro Raw is closed for the winter. Pulido might move her truck to a new location in the spring, due to scheduled construction on Weaver Street next to the smoothie truck’s usual location in downtown Carrboro across from Weaver Street Market.

Guzman said that Captain Poncho’s Tacos is always parked at Al’s Garage, but she also takes the taco truck to special events and birthday parties.  Guzman said that Captain Poncho’s differentiates itself from the many other taco trucks in Carrboro because while competitors pre-cook their food, all Captain Poncho’s ingredients are cooked on-site to order.

Captain Poncho’s Tacos

Always parked at Al’s Garage on Merritt Mill Road

Open Monday through Saturday in the evenings, opening 6 or 6:30 to 12 or 1 a.m. Mon-Wed, 3 or 4 a.m. Thursday-Saturday

Parlez-Vous Crepe

Parked at Southern Village Thursdays, 5-8 p.m.

Johnny’s on Saturdays, 9 a.m. to 2 p.m.

Carrboro Raw –

Only catering special events during the winter, will re-open in the spring

Taco truck offers variety to locals at Johnny’s

Posted on September 22nd, 2010 in Business,Food by jock

By Stephanie Bullins
Carrboro Commons Staff Writer

A mile away from the buzz of Weaver Street Market on a Saturday night, residents are enjoying another local treat — the Latin Grill food truck.

Carrboro resident Brigid Oldmixon, like many other locals, comes to Latin Grill food truck to enjoy traditional Latin cuisine. Oldmixon said she eats at the food truck several times a month. (Staff photo by Stephanie Bullins)

Latin Grill, parked outside of Johnny’s at 901 W. Main St., is open Thursday through Sunday from 6 p.m. to midnight, offering a menu of traditional Latin food.

“The food here is so delicious,” Carrboro resident Brigid Oldmixon said. “And it’s far enough away from downtown that really only locals and die-hard fans come here. It’s kind of an insider’s secret.”

Latin Grill distinguishes itself from other taco trucks in town by offering a variety of menu options, including pork tripe, beef tongue and chorizo along with traditional meat choices. The truck even has its own special lamb soup.

Howard Martin, a junior physics major at UNC-Chapel Hill, said he drives out to the food truck often, even though there are others closer to where he lives.

“I love everything about this truck,” he said. “The food is cheap, but it’s delicious, and it fills you up. It’s worth the drive out here.”