>> ORDER UP!
>> TALENTED CHEFS ACROSS OUR
REGION OFTEN WORK LONG, HARD
HOURS TO FULFILL THEIR PASSION,
CREATING FRESH, FLAVORFUL DISHES
FOR DINERS.
>> ALMOST ALL THESE VEGETABLES
ARE FROM THE LOCAL FARMER'S
MARKET HERE.
>> BUT THE PATRONS OF ONE GIFTED
CHEF IN SIOUX CITY DON'T SIT
DOWN AT A RESTAURANT TABLE.
THEY LINE UP OUTSIDE.
AND THEY'RE USUALLY ON-THE-GO.
>> LOOK.
CHEF PAUL.
BREAKFAST WRAP.
>> THE CHEF'S KITCHEN IS
ON-THE-GO, TOO,
IN A MOBILE FOOD
TRUCK -- A CONVERTED AIRSTREAM,
TO BE EXACT.
AND EVEN ON A RAINY OCTOBER DAY,
CUSTOMERS GATHER AT THE TRUCK
WINDOW TO ORDER UP DELIGHTFUL
LOCAL FLAVORS.
>> HI.
>> I WOULD LIKE TO GET AN
ORGANIC VEGGIE OMELETTE.
NO MEAT.
>> ALL RIGHT.
COULD YOU START SOME VEGETABLES
COOKING?
EVEN THOUGH I'M CLASSICALLY
TRAINED, I TRY TO KEEP THE FOOD
AS SIMPLE AS POSSIBLE SO YOU CAN
TASTE THE EGG OF TASTE THE
VEGETABLE.
>> RAISED AND EDUCATED IN
CALIFORNIA, CHEF PAUL MOVED TO
IOWA TO BE CLOSER TO HIS WIFE'S
FAMILY.
AND HE'S SPENT THE LAST 20 YEARS
EMBRACING LOCAL, ORGANIC, AND
FLAVORFUL FOODS.
>> CHEF PAUL, WHAT KIND OF
SAUSAGE?
>> IT'S FROM BEELER'S.
IT'S ALL-NATURAL, NITRATE FREE
FROM JUST UP THE ROAD IN
LE MARS.
>> THE FOOD-TRUCK SCENE HAS
GAINED POPULARITY IN LARGE METRO
AREAS LIKE SEATTLE, LOS ANGELES,
TAMPA, AND ST.
LOUIS.
FROM ETHNIC DELICACIES TO
POPULAR STANDBYS, FOOD TRUCKS
HAVE A CHARM AND STYLE ALL THEIR
OWN.
CHEF PAUL'S SPROUTSTREAM
ATTRACTS LOYAL FOLLOWERS AT THE
SIOUX CITY FARMER'S MARKET.
BUT HE ALSO ROLLS THE TRUCK OUT
FOR SPECIAL EVENTS LIKE
WEDDINGS, FILM FESTIVALS, AND
FOOD CELEBRATIONS.
AND WITH SOCIAL MEDIA IN THE
MIX, FOOD TRUCKS LIKE
SPROUTSTREAM NO LONGER FEEL LIKE
THEY'RE PLAYING A GAME OF HIDE
AND SEEK.
CUSTOMERS CAN FOLLOW ALONG AND
FIND THE LATEST PARKING SPOT.
THE FOOD-TRUCK ATMOSPHERE IS
JUST AS MUCH ABOUT SOCIALIZING
AS IT IS ABOUT CULINARY
ENJOYMENT.
>> [ LAUGHS ]
>> BUT ON A COLD, RAINY DAY, IT
MIGHT JUST BE A LITTLE BIT MORE
ABOUT CHEF PAUL'S GOOD FOOD.
>> OUR NORMAL MENU THIS SEASON
HAS BEEN WRAPS.
WE'VE HAD VEGAN WRAPS AND
ALL-NATURAL CHICKEN WRAPS.
WE'VE HAD FISH TACOS, WHICH WE
REALLY ENJOY.
WE'VE HAD OMELETTES.
AGAIN, WITH OUR OMELETTES AND
WRAPS, WE TRY TO USE EITHER
LOCALLY SOURCED WITHIN 100 MILES
OF SOMETHING WE KNOW OR ORGANIC.
AND, FOR THE MOST PART, WE CAN,
AND AT THIS POINT, WE'VE GOTTEN
TO THE POINT WHERE, WHEN IT'S
NOT ONE OF THOSE TWO THINGS,
THEN WE LET PEOPLE KNOW.
>> WITH TEMPTING MENU ITEMS AND
APPRECIATIVE CUSTOMERS, CHEF
PAUL ALSO LIKES THE INTERACTION
HIS FOOD TRUCK OFFERS.
>> AND THEN FROM FREEDOM FARMS
AND COLBUCK'S FARMS AND
CASTLE CREEK AND CORNUCOPIA, WE
GOT THE REST OF THE VEGETABLES,
WHICH ARE, LIKE, KALE, PEPPERS,
AND ONIONS.
FOOD IS KIND OF THE COMMUNAL
LANGUAGE.
IT TRANSCENDS, YOU KNOW,
CULTURAL BARRIERS.
IT'S SOMETHING WE ALL SHARE IN
COMMON.
SO, FOR ME, ANY TIME I CAN
COMMUNE WITH PEOPLE AND FIND OUT
WHAT THEY WANT, IT'S REALLY
REWARDING.
>> THANKS TO THE SUPPORT OF THE
FOLKS IN SIOUX LAND, CHEF PAUL'S
SPROUTSTREAM CONTINUES TO HIT
THE HIGHWAY TO BRING HIS FRESH
PERSPECTIVE AND LOCAL, TASTY
DISHES ANYWHERE THE ROAD TAKES
HIM.