I was looking at an email blast last July promoting the 20th Anniversary of the Concert of Colors at the Max M. Fisher Music Center.
Rather than being drawn to the great artists like the Don Was Detroit All-Star Revue, Tito Puentes and George Clinton, I immediately looked at the Detroit-based food trucks that would be attending the concerts.
You can see how Maslow’s hierarchy works in the Popovich brain: Physiological needs (food, drink), stop there.
You also know that I love the past, and food trucks make me think of the great experiences I had when I was younger, in a distant century, far, far away.
Trucks like “the ice cream truck.” Ice cream just tasted better after running headlong to the curb and waving down the driver who looked like Steve Buscemi on a bad day. Creamsicle, ice cream sandwiches – wow!
Or, seeing the food trucks outside of the auto plants (my grandfather called them “car shops”), serving up breakfast, lunch and dinner. Big men, gathered around the truck, to get coffee, donuts, sandwiches and the latest gossip before going on or off shift.
So the convergence of these needs, memories and Detroit-based pride created the idea: Henry Ford Hospital Food Truck Rally.
After a bit of thought and negotiation, our first rally happened on a cool, crisp fall day on the tennis courts on our hospital campus.
It’s not every day you can walk outside for lunch and enjoy some of Detroit’s finest, homemade food truck cuisine: spinach pierogi, braised beef short rib tacos, cookie monster ice cream and lightly fried dill pickle spears called “frickles.”
While the above mentioned foods are certainly not on my published list of essential food groups for hospital employees, I may be willing to modify that previous pyramid to include the culinary delights of People’s Pierogi Collective, Treat Dreams, Concrete Cuisine and Jacques’ Tacos. Continue reading