Let ’s Be Frank
solid food trucks might have take off with four tires and taco , but the trend has take on an eco - favorable turn in neighborhoods across the country . One groundbreaker in switch the food - truck landscape painting was California’sLet ’s Be Frank . What makes this hotdog cart different from other urban street food for thought ? rent ’s Be Frank serves topically raised , grassfed franks with topping source from local farms . hind end are baked atAcme , a local bakery that uses organic flour , and each dog is enwrap in eco - friendly newspaper .
carbon monoxide - founder Sue Moore and Larry Bain launched their hotdog business with a single cart outside the Giants ’ approximate range in 2005 . Moore , formerly the “ meat forager ” for Chez Panisse in Berkeley , Calif. , and Bain , eating place professional and extremity of the San Francisco Sustainable Food Systems team , have since expanded their endeavor with a brick - and - trench mortar shop near the Golden Gate Bridge and supply a second solid food motortruck in 2008 . Their mission to serve delightful dog that support family farmers and rancher who use humanistic , sizeable agriculture practices now serve multiple localization in Northern and Southern California .
July is National Hotdog Month , and every Independence Day , Americans enjoy more than 150 million hot dog — that ’s enough to stretch from D.C. to L.A. more than five times!—so we ask Moore about Let ’s Be Frank and her sustainable hotdog success .
Why did you choose to focus on hotdogs?
MS : Everybody eff to eat outside in a casual elbow room . We wanted to serve affordable , eminent - lineament factor on the street and make topically source food for thought readily usable to more masses .
What’s involved in making your signature franks?
Master of Science : When you make a hotdog , there is a lot that goes into it . We worked with a third - generation sausage Jehovah in Northern California , and it took about a yr to perfect our recipe . We do n’t apply any fillers — just grass - fed beef with organic spices — so it take a while to get the correct consistency . For the topping , we utilize local produce . pull in the consummate dog was crucial to us to support a vivacious local - food community .
What other green initiatives do you take in running Let’s Be Frank?
atomic number 62 : When you think about your functioning , it ’s more than the dog . You try and look at the whole picture . We practice organic toppings and betray craft sodas , like this amazing River City tooth root beer in Sacramento . We use organic cleaners , compost our waste , and use recycled napkins and compostable theme wrapper .
What is your top dog? Any special ingredients?
Master of Science : We make five unlike wiener and sausage . The Frank Dog , our grassfed dog , is by far our most popular . We make this stuff call Devil ’s Sauce , which is a spicy Indian relish . A beautiful constitutional farm give us a huge suitcase of Pedrón peppers , and we make huge tidy sum of our signature sauce . There are so many ways to support local agriculture . I think the whole urban farming thing is the time to come .
