Choosing Healthy Foods

Campus Executive Chef Tom Barton here with a behind the scenes look at the Hungry Hungry Husky's new menu for this spring. The food truck is a great place for us to have a little fun and experiment with emerging food trends and with the international theme of the truck we are especially interested in exciting menu items from around the world. This spring's menu features your favorite H3 items – our Famous Mac & Cheese and the Thai Basil Bowl (now with chicken or new sriracha glazed tofu) – as well as two unique tastes from two different sides of the globe: Mexican tortas and Korean chicken wings . Latin food, and especially Mexican food, has always been popular but with the explosion of places such as Chipotle, more and more attention is being brought to these types of foods. While not as widely accepted as the burrito or quesadilla, the torta is a staple of Mexican cuisine. The sandwiches are made with freshly prepared ingredients served on sliced telera , the tradition...

While I write this post I am also planning the proper steps of what it will take to shut down the Hungry Hungry Husky food truck for the summer. Our home base at International Village will be undergoing renovations for some exciting changes and additions come September, so we will also have a lapse in service. Although we won't be in business, there will still be multiple dining options at your disposal on campus this summer . Food truck entrepreneurs and operators come from all walks of life and open trucks with many different goals, ideas, and visions in mind. It is because of this that there is great diversity of options when choosing to dine at a mobile food vendor. The past six months I've spent managing H3 have been by far the most rewarding and exciting since I have been here at Northeastern. The following are some of the highlights, for me, in managing the Hungry Hungry Husky: Creating menus and the ability to "express" oneself Managing a food truck allows you...

A while back in my first blog post on the history of food trucks , I promised a follow-up post about what we see as the future for food trucks. Food trucks are far from hitting their peak. We are part of a market that is still developing and there are endless opportunities for prospective operators who want to open food trucks and sell the food they are passionate about, and think will fit a missing niche for consumers. Food trucks are great additions to any city around the world; they get customers out on the streets and in turn create a sense of community and interaction with your fellow city goers. Follow NUDining on Instagram! In July 2011, Technomic, a food industry consulting firm, reported 91 percent of customers believe that mobile food trucks are not a passing fad, but instead a trend with "staying power." At the same time, however, existing regulations on parking in public areas has made it difficult for food trucks to get permits. As local governments realize the ...

As I write this post, I am getting ready to send the truck back out on campus to roll out our winter offerings. In my last post on the history of food trucks , I said that in this post I would discuss the future of food trucks. However, there are more timely things to discuss and I would like to instead use this post to provide a peek into the exciting world of menu creation and what kind of factors we take into consideration throughout the menu planning process for the Hungry Hungry Husky. Now when one thinks of creating menus, they may think chefs spend hours in the kitchen experimenting with different ingredients and getting their creative juices flowing. This would be true, but before that there are other things we as chefs need to consider. One of the most important things to consider is convenience to the customer – lunch is a great example. During the busy school/work week, customers don't have time to sit down and enjoy a leisurely meal. This is especially true for food tru...

As chef/manager of the Hungry Hungry Husky food truck that roams the Northeastern campus, my responsibilities include ensuring the quality of food and service, creating menus, and overseeing all the details that come along with operating a food service business. Before I dive into a history of mobile eateries, I want to tell you about myself. I grew up just west of Boston in Lexington and currently live in Somerville. Along with operating H 3 , I am a student at Newbury College in Brookline. I've been working for Chartwells here at Northeastern for about six years, both in the front of the house (where you - the customer - orders, sits, and enjoys food) and the back of the house (in the kitchen). Previously, I also worked in the catering department in Speare Hall, the Northeastern Faculty Club on Columbus Avenue, and International Village. I've been to many schools on both coasts over the years and have never seen such detail and thought put into student dining and nutrition th...

Have you had a chance to try the empanadas on the Hungry Hungry Husky food truck? If not, you are missing out on some of the most delicious and authentic food on campus. Luz Marina works in the kitchen at International Village. Luz is from the town of Neiva Huila in Colombia and it was there that she learned how to make her famous empanadas from her mother and grandmother. Her recipe and techniques have been in her family for many generations. There is a famous religious feast in the nearby town of Palacio each year on July 16th. The town plays host to many visitors from other nearby towns during the feast. The locals from Palacio prepare all of the food for the feast and although Luz and her family live several towns away it is a tradition that Luz’s family bring many empanadas to the feast for all to enjoy. Luz has passed along the traditional recipes and techniques to her own daughter and nieces. Her nieces operate a quick service restaurant in Colombia and use many of the family ...