1. Every Thursday night at the Provo Food Truck Roundup,
the hundreds of students and Provo residents perusing
the assembly of food trucks find a nearly endless array of gas-
tronomic temptations: Italian wood-fired pizza topped with
fig and baby arugula; melty grilled cheese sandwiches stuffed
with green apple, candied bacon, and a caramelized red onion
mayo; gourmet mini donuts covered in chocolate and cream
cheese icing, sliced bananas, and fresh whipped cream; and
much more.
“There’s really just an explosion in the food truck world
right now right here in Provo,” says Anders H. Taylor (’11), one
of the roundup’s organizers.
Since July 2012, when Waffle Love became the first Provo-
based food truck, mobile restaurants began slowly rolling into
Provo—until late 2013, when a surge hit. “It seems like there’s
a new truck every week coming to the area,” says Shawn W.
Doman (BS ’10), co-owner of the truck Corndog Commander.
When they’re not at the roundup, trucks will set up in busi-
ness parking lots or latch onto events ranging from fundrais-
ers to soccer tryouts to private parties, keeping their followers
updated on their locations via social media.
Doman and other BYU grads like Richard F. Gooch (BA ’13),
Anthony J. Felt (BS ’14), and Michael P. Jenson (’14)—owners
of the taco truck Pico Norte—pursued food trucks as a way to
connect with their community and venture into entrepre-
neurship without a huge initial investment. “I don’t think we
would’ve done this if we weren’t in a college town,” says Jen-
son. “Provo is being revitalized, and I think food trucks are
playing a role in that.”
—Natalie Sandberg Taylor (’14)
Food Truckin’
BECKYLEUNG
Watch a video of the Provo Food Truck
Roundup at magazine.byu.edu/roundup.
at the y
10 byu magazine | summer 2014