Archive for street meat

The Chomposaurus World Street Meat Map!

Posted in Fast Food with tags on May 22, 2008 by chomposaurus

Meat Friends & Family, we’re proud to announce the launch of the Chomposaurus World Street Meat Map, with photos! Our goal is to put together a picture of how, where and what meat is sold on the avenues and alleys of all civilization. Right now, there are only two entries on the map – because we’re waiting on entries from viewers like you. Email us at chomposaurus[at]gmail[dot]com with a picture, address and description from your favorite vendor. Bonus points if it’s a location outside the U.S.

Hopefully, this map will provide a new way to look at how food is produced and eaten in its simplest forms across the globe. But it can only succeed with help from our readers.


Is Street Meat Safe?

Posted in Fast Food, MEAT POLITICS with tags , , , , on May 19, 2008 by chomposaurus

My friend, who we’ll call H. Cumberdale, recently moved to NYC to attend business school. Discussing the many culinary options available to him there, we inevitably hit upon street kebabs. “Is street meat safe?” he mused. I thought this was an excellent question; I have yet to find the answer.

The NYC Dept. of Health certainly claims to regulate street vendors, and they must go through an application and inspection process as rigorous as any restaurant in the city. However, whether these laws are currently enforced is up for grabs. A New York Times article from 1998 suggested that close to 80% of street vendors were undercooking their meat. It also suggested that the city’s inspectors were confused and overwhelmed when it came to investigating delinquent kebab karts and taco trucks. Now, 10 years later, are things any different? Recent stories have shown police more than willing to crack down on vendors breaking other laws, such as parking carts a few feet out of their proper space.

I contacted the makers of several vendor carts used in the city; none would respond to say whether their products included features designed to make sure meat was being cooked to the proper level. I’m also waiting to see if the Street Vendor Project has any information on vendors keeping up with health codes.
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