landscape we ve ro man-to-manized of what a great chef and what a kitchen are suppose to look and smell and feel like. just because those are beautiful doesn t mean that this is not beautiful. for me i don t see mustard pants and i see bashed wire and telephone poles, i see puddle and all of that stuff contribute to the flavor of the food. it s truly what i call a regional food. and they re off. everyone shift and every evening the truck s locations are sent out over twitter. the locations change every day and people flock quickly to find them as the lines can get long, very long. i took a run with roy as he made his nightly rounds so how often do you make the full circuit