Food truck cuisine is just about the biggest thing in American food culture this summer, with foodies lining up for fresh grilled chicken sandwiches, tacos made to order or barbecued chicken and ribs in city parks. Kennesaw State University Journalism professor, Josh Azriel braved the Atlanta heatwave to get into the kitchens at the city’s Food Truck Park. He spoke with three food truck owners taking full advantage of this new culinary craze in the states.
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