Food Carts Portland is a collaborative effort between Dieselboi (Brett Burmeister) and Cuisine Bonne Femme (Lizzy Caston). CBF founded the site and ran it from September of 2007 until the Summer of 2009. While she still contributes and participates in the mysterious “back end” and editorial decisions, Dieselboi took over the day to day responsibilities during the summer of 2009. Dieselboi is now the main writer, editor in chief, and main media contact. Yeah, basically, he’s the boss. You can contact Dieselboi here.
Food Carts Portland does accept occasional submissions from outside writers, and are eternally grateful to all who have and continue to contribute, read the site, comment and help spread the word about the wonderful food cart scene in Portland. We would be nowhere without all of you! Guilty Carnivore did our fantastic graphic header and a special thanks to Portland Food and Drink’s own legendary Food Dude who helped program the site and continues to lend a steady and skilled hand when needed. This site would not exist without his work, encouragement and inspirational force. Thanks Food Dude!
I have lived in Portland all my life and love this city. I have been blogging about my story in Portland for the past six years in various locations, most recently for OurPDX Network. Having worked downtown now on and off for 15 years, I have fallen in love with the many food carts and visit them daily. One of my first memories of eating cart food was with Honkin’ Huge Burritos at Pioneer Courthouse Square during my college protest days in the 1990s. Ever since then, I have evangelized cart food to my colleagues, friends and family. Coming to town? I’ll probably take you out for a microbrew and then for lunch at a cart. I have personally converted those who would never try cart food to now be regulars. I have enjoyed some of my best meals at food carts in this wonderful city both day and night. I’ll do my best to get out there and find the carts that have yet to be discovered. You can contact me at dieseboi at gmail dot com. Now go out and grab some lunch.
Cuisine Bonne Femme
I take my name from a culinary term (à la Cuisine Bonne Femme) which roughly translates to home style cooking of simple dishes based on the freshest ingredients, gently coaxed to bring out their best qualities. Things like roast chicken with crackling skin, meat stews, all kinds of soups, and anything served on toast, rice or noodles. You know, peasant food like your French/Southern/Thai/Mexican/Lebanese mother might make.
If you are interested, you can read some of my other writing over at Food Dude’s amazing website Portland Food and Drink.
In my formative years, I worked more food service jobs than I can count, from a high-end traditional Japanese restaurant in a large city to a grease-pit diner off Interstate 5. And I still have a nasty case of espresso wrist from the 10 billion lattes made during my barista years. I also have an educational background that includes food sciences and politics, and try to take a big picture view of the role that all things gastronomic have in shaping the economy, culture, identity, and eve- changing food scene both here and elsewhere. I also believe Portland is at a pivotal and creative time food wise, and I am constantly amazed and surprised at the bounty this city has to offer