NPR tunes into the local food cart scene this week for a multi-part series that focuses on everything from Northwest cities' different regulations to carts' tendency to fuse ethnic foods (think the Korean taco) to the "Truth About Life Inside Food Carts," which peeks behind-the-scenes at Los Gorditos and Wy'east Pizza. On sharing a 64-square-foot workspace with a 800-degree oven, Wy'east's Squish Durawa notes: "People say we're living the dream. There are moments where it feels like we may be living a dream — I don't know if it's the dream we set out for." [NPR]
