How to Run Your Own Food Truck Business | Eater
"Founded in June 2015 when the owner was 21, this pupusa-focused truck was launched as a revenue source to fund scholarships for undocumented students through a partner nonprofit. It is family-run (with the owner’s mother as head chef and other relatives helping with operations, legal, accounting, and insurance) and relies heavily on student volunteers and community support. The operation emphasizes environmental values—using recycled materials and composting—and balances being mission-driven with the steep learning curve of entering both the food and business worlds. The founder describes facing skepticism about her youth and experience but frames the venture as a valuable, lower-risk way for young people to learn, give back, and potentially build something sustainable." - Annie Burdick
