<story><title>A Taco Truck on Every Corner, or Not?</title><url>https://a2civic.tech/blog/2018/09/30/a-taco-truck-on-every-corner-or-not.html</url></story><parent_chain><item><author>oxymoran</author><text>The food truck laws in Michigan in general are pretty annoying.  You need to have a commissary kitchen where all the food is actually made in order to be in compliance.  Which defeats one of the main points of having a food truck to begin with(not having to rent or own an expensive building)</text></item></parent_chain><comment><author>awad</author><text>New York (City) as well, IIRC. Street-side cooking is more akin to heating up already prepared food. San Francisco, too. While it seemingly defeats the purpose, the flip side of the argument is that it is easier to ensure base levels of hygiene.&lt;p&gt;The article itself, btw, is a pretty nifty use of PostGIS viz.&lt;p&gt;Edit: Originally had all of California included but it was pointed out that my knowledge was limited to San Francisco as LA does not have the same requirements.</text></comment>
<story><title>A Taco Truck on Every Corner, or Not?</title><url>https://a2civic.tech/blog/2018/09/30/a-taco-truck-on-every-corner-or-not.html</url></story><parent_chain><item><author>oxymoran</author><text>The food truck laws in Michigan in general are pretty annoying.  You need to have a commissary kitchen where all the food is actually made in order to be in compliance.  Which defeats one of the main points of having a food truck to begin with(not having to rent or own an expensive building)</text></item></parent_chain><comment><author>jonwachob91</author><text>Not sure about Michigan, but Florida has commissary co-working type spaces. Show up with your ingredients, cook, clean-up, peace out. Most of the co-working type commissarys are pay as you go (hourly) type deals. It&amp;#x27;s common amongst Farmer Market vendors.</text></comment>