Word: tacos
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Choi, who does his proselytizing from a fleet of culinary clunkers, became the leader of this movement not just by creating a whole new cuisine--a mashup of Korean and Mexican food that has given rise to short-rib tacos and kimchi quesadillas--but by dishing out punk attitude. Peer inside one of his Kogi taco trucks (the name is Korean for meat), and you'll see him yelling in Spanglish, baseball hat askew, arms tatted up, hands flying like a rapper's. This is performance art, and people often wait in hour-long lines for the privilege of snarfing...
...this $2 taco affecting people on this level?" Choi asks, standing next to one of his four trucks. "You have these famous chefs and farmers' markets with fresh vegetables, and you have fast food--and nothing in between," he says. "If I introduced you to 100 people in my life, 90 of them will never have eaten real Parmesan cheese...
...doesn't really matter that gourmet food trucks were busting out in American cities a few years before Choi parked his first food truck, in November 2008. Or that short-rib tacos weren't even his idea. (A former co-worker's sister-in-law, Alice Shin, had read about a homemade version on a food blog and, as Kogi's publicist, helped hype them through masterful Twitter and website work, which turned the truck's mysterious whereabouts into a hipster happening.) Choi's amazing food has become one of the movement's signature successes. Kogi made $2 million...
Real foodies should be concerned that critics like Sokolov are an endangered species. Their habitat - big-ticket, fine-dining restaurants - shrinks every year, encroached upon by gourmet hamburger joints, taco stands and various other chic, no-frills eateries. Their food supply - the expense accounts of large newspapers and magazines - has withered. And their most invaluable asset - their towering authority - has been leached away by blogs and review websites, leaving them without a place in the new ecosystem. All of which is too bad, because critics like Sokolov ought to be at the very center of it. (See pictures of what...
When he stayed on the diet, Fahl lost an average of 4 lb. per week. But he found himself cheating whenever he could. While visiting his brother off campus one weekend, he went to Taco Bell and ate "almost everything" on the menu. At another outing to a restaurant, he ordered pie. Over Christmas break, he managed to lose weight, but only because his mother kept him on the program. When he returned to campus in January, he mysteriously started gaining. His therapist wonders whether he didn't smuggle in some candy. (See pictures of what makes you eat more...