'There's not a ton of women-owned food trucks in Denver.'
Spearheaded by chef Alice Waters, the farm-to-table movement first emerged in the U.S. during the early 1970s with the opening of Chez Panisse, where Waters featured fresh, locally grown ingredients through a seasonal menu. Since that time, restaurants and food establishments across the country have used the term to call attention to their use of locally sourced, farm-fresh ingredients, though it's rarely used when talking about food trucks.
Shoemaker, a Colorado native, grew up in Denver and attended South High School. She developed a passion for food and attended culinary school at the now-closed Denver location of Johnson & Wales University, where she focused on pastry. After graduating in 2013, she made a move out of her home state."I actually moved to New York immediately," Shoemaker explains."I went to NYU and got my master's in food studies.
After living in the mountains for roughly three and half years, she decided to move back to Denver in May."There wasn't really a scene in Denver of healthy food trucks or really Mediterranean farm-to-table style food trucks. ... I knew I wanted to get into that niche and continue it," Shoemaker recalls.
Even though it's a daunting task, she is continuing to learn by trial and error while staying true to her focus."There's not a ton of women-owned food trucks in Denver, and I wanted to be women-focused, and I wanted it to be something different just because the camper is different. I wanted to be able to bring elevated food to places that may not otherwise have that option," Shoemaker says.
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