What does a day in the life of a kebab man entail? Among other things, life-threatening traffic, ticket-writing cops, and just-plain-obnoxious teenagers.
Where does the largest faction of vendors come from, and how much do they make? We have the answers.
Sean Basinski tells us how he went from law school to hawking Mexican food to becoming a street-vendor defender.
Everything you ever wanted to know about the street-vendor business but were too busy stuffing yourself with a dirty-water dog to ask.
Rob and Robin tell us where and what to look forward to eating this summer: namely, “slutty cakes” and yogurt soup.
Brooklyn gets outposts of Manhattan and Virginia favorites, and a local bar opens a grocery-store offshoot.
The Kebab Man of 42nd and Eighth
The 50-Vendor Poll
And Now a Word With the César Chávez of Hot-Dog Stands
How Clean Are Those Things? Where Does the Meat Come From?
Summer Preview, Part One
Summer Dining Preview, Brooklyn Edition [NYM]