My Papi Has a Motorcycle By: Isabel Quintero Illustrated: Zeke Pena

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My Papi Has a Motorcycle By: Isabel Quintero Illustrated: Zeke Pena Synopsis: When Daisy Ramona zooms around her neighborhood with her papi on his motorcycle, she sees the people and places she's always known. She also sees a community that is rapidly changing around her. Suggested Reading Date: Any time of year. Activity Descriptions: • Pair with Once Upon a Cool Motorcycle Dude. • Create a list of what things do you like to do with your dad/uncle/father figure-type person. • Daisy and her family are very knowledgeable about motorcycles and engines. Make a list of what you and your family are knowledgeable about, and share your list with your classmates. • Pair with Last Stop on Market Street and compare how the communities are featured in the stories. • Pair with Chef Roy Choi and the Street Food Remix and discuss community-based foods in your school. Related Websites: • Isabel Quintero’s website https://laisabelquintero.com/ • NPR interview with Isabel Quintero on My Papi Has a Motorcycle https://www.npr.org/2019/08/25/753746555/my-papi-has-a-motorcycle-pays-loving- tribute-to-a-california-childhood • Zeke Pena’s website https://www.zpvisual.com/#/moto/ • Isabel Quintero reads her book https://www.youtube.com/watch?v=qRwwxV9Qvvs Text to Text Connections: Once Upon a Cool Motorcycle Dude by Kevin O’Malley Last Stop on Market Street by Matt de la Pena Chef Roy Choi and the Street Food Remix by Jacqueline Briggs Martin and June Jo Lee. Created By: Monica Sands .

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CONTENTS 05. INTRODUCTION 15. THE INDEX 29. THE SURVEY 33. CITY-BY-CITY ANALYSIS 55. APPENDIX 3 INTRODUCTIONAmerica’s modern founding as a food truck nation began with the late-night cravings of a couple of Los Angeles-based entrepreneurs for Korean-style meat in Mexican tacos. Mark Manguera and Caroline Shin took their hunger to chef Roy Choi, and together they started Kogi Korean BBQ in 2008. Parked outside of a nightclub in the late hours, it soon began its tour of daylight streets with a tweet at every stop and a growing crowd in chase. By the end of Kogi’s first year of operation, its sole truck was clearing $2 million in sales, a then unheard-of figure. Trucks like Kogis are not new. As “lunch wagons,” “taco trucks,” or just “street food,” mobile vending has been a part of the American culinary landscape for well over a century. From their birth in a covered wagon selling lunch food to journalists in 19th Century Providence, Rhode Island, these mobile mini-kitchens took off after World War II as they followed the growth of suburbs to places where restaurants were rare. 5 5 But Kogi’s early successes spawned gourmet imitators that are an altogether different breed from the latter-day “roach coaches.” Appealing to younger, cosmopolitan urbanites with novel takes on casual cuisine, today’s food trucks operate in Kogi’s innovative spirit. Their clever dishes and savvy social media have jump-started a $2 billion-plus industry in cities across America. Food trucks are rapidly becoming fixtures of our communities.
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Not for Distribution
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