Street Food is Making a Comeback

It is interesting to see over the past decade or so, as countries such as India and Thailand are putting more and more pressure on their street vendors to shut them down, that illegal street vendors are springing up all over North America — San Francisco, New York, Washington D.C., Los Angeles…the small guy is back. All over the world, sometimes this is the only way a family can make a dollar.

Last year in Los Angeles there was a crack down on street vendors, supposedly people were worried about the health safety of the vendors, but it may have been motivated more by racism. These days it is clear we need to be more concerned about food coming from the industrial-agriculture food sector, and not waste resources hassling street vendors. Most small-scale street vendors are very conscious of where their food is coming from and how they process it, they often know their customers in fact, their personal livelihood depends on their repeat business. They also take pride in their creation. Some of the new movement of pavement culinary artists may have even wild-harvested their ingredients!

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Burmese Mont Lin Ma Yar

moanlinmayarI recently had a wonderful interaction with a Burmese food lover over a photo I had posted on facebook of the famous Burmese Mont Lin Ma Yar. These delicious street corner snacks are a real treat, I wish I could get them on the corner downtown Vancouver, BC! She kindly translated the recipe for me from her favorite Burmese recipe site and so I am posting it here for future reference:

From the Myanmar Cupid Cookbook by Pyo Pyo May
Translated by Naomi Aung. Amounts are variable, test it out to see how thick you need the mixture.
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