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!
Brett Burmeister – aka Dieselboi
Brett Burmeister, a Portland, Oregon native, is the managing editor and co-owner of Food Carts Portland, a resource for street food enthusiasts. He ate at his first food cart in 1991 and has never looked back, having logged roughly 1000 visits to street vendors in Portland and beyond. Brett has been featured by CNN, The New York Times, Saveur and The Guardian, among others. Not only can he tell you where to find the best chinese dumplings, he also advises street food vendors and helps them operate successfully within the often bewildering mobile vending laws. Brett and his business partners launched NOLAFoodTrucks.com for the New Orleans street food scene, and they have consulted for other communities that want to emulate the Portland model. He is a friend and advocate of mobile food vendors, and a very good eater. Find him at FoodCartsPortland.com.
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