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dunno if any of you food vendors near NYC have heard about this. I think it's a damn good idea. I'd love to have some Frybread and Timpsila when I'm out and about. Mmm, starchy food!
Parks Department issues request for Native American food cart downtown
BY JAMES FANELLI AND KATHLEEN LUCADAMO
DAILY NEWS STAFF WRITERS
Thursday, January 20th 2011, 4:00 AM
Kim Foster
A food vendor serving Native American fare could soon be a staple downtown in Bowling Green.
The city is trying to get back to its culinary roots.
The Parks Department is searching for cooks who specialize in American Indian fare - think frybread, bison and beans - to run a food cart in Bowling Green.
"People still love the hot dogs and pretzels but they want other options," said Parks Commissioner Adrian Benepe.
Since the lower Manhattan park houses a branch of the National Museum of the American Indian, officials thought it was fitting to serve indigenous food nearby.
The winning vendor can serve native fare from North or South America.
That means relying on "squash, potatoes, pumpkins, avocados, yucca, bison, venison," and whipping up "frybread, ceviche, arepa, tamales and pupusas," a request for proposals shows.
But those who specialize in precolonial grub like bison could get pricey, warned Pascal Dionot, founder of Arizona's Classic Cooking Culinary Institute, which touts a Native American program.
Still, he conceded, "It could be good, if it's done properly."
Read more Here
Parks Department issues request for Native American food cart downtown
BY JAMES FANELLI AND KATHLEEN LUCADAMO
DAILY NEWS STAFF WRITERS
Thursday, January 20th 2011, 4:00 AM
Kim Foster
A food vendor serving Native American fare could soon be a staple downtown in Bowling Green.
The city is trying to get back to its culinary roots.
The Parks Department is searching for cooks who specialize in American Indian fare - think frybread, bison and beans - to run a food cart in Bowling Green.
"People still love the hot dogs and pretzels but they want other options," said Parks Commissioner Adrian Benepe.
Since the lower Manhattan park houses a branch of the National Museum of the American Indian, officials thought it was fitting to serve indigenous food nearby.
The winning vendor can serve native fare from North or South America.
That means relying on "squash, potatoes, pumpkins, avocados, yucca, bison, venison," and whipping up "frybread, ceviche, arepa, tamales and pupusas," a request for proposals shows.
But those who specialize in precolonial grub like bison could get pricey, warned Pascal Dionot, founder of Arizona's Classic Cooking Culinary Institute, which touts a Native American program.
Still, he conceded, "It could be good, if it's done properly."
Read more Here
