We launched a mobile business because we didn’t want to be trapped in a sedentary kitchen. We want the freedom to have conversations with the people eating our food and we need to be able to take our food on the road where we can serve different folks in distinct parts of the city. We knew upfront that a certain amount of unpredictability would come with setting up our kitchen in so many public and private venues. What we didn’t expect was that we would develop a slight addiction, that we would become hooked on the feelings of trepidation and triumph we experience each time we set up our trade outdoors. We embrace the challenges of precipitation, humidity, pollen, and wind because they rarely leave us with a dull moment.