>> TALENTED CHEFS ACROSS OUR

REGION OFTEN WORK LONG, HARD

HOURS TO FULFILL THEIR PASSION,

CREATING FRESH, FLAVORFUL DISHES

FOR DINERS.

>> ALMOST ALL THESE VEGETABLES

ARE FROM THE LOCAL FARMER'S

MARKET HERE.

>> BUT THE PATRONS OF ONE GIFTED

CHEF IN SIOUX CITY DON'T SIT

DOWN AT A RESTAURANT TABLE.

THEY LINE UP OUTSIDE.

AND THEY'RE USUALLY ON-THE-GO.

>> LOOK. CHEF PAUL.

BREAKFAST WRAP.

>> THE CHEF'S KITCHEN IS

ON-THE-GO, TOO,

IN A MOBILE FOOD

TRUCK -- A CONVERTED AIRSTREAM,

TO BE EXACT.

AND EVEN ON A RAINY OCTOBER DAY,

CUSTOMERS GATHER AT THE TRUCK

WINDOW TO ORDER UP DELIGHTFUL

LOCAL FLAVORS.

>> HI.

>> I WOULD LIKE TO GET AN

ORGANIC VEGGIE OMELETTE.

NO MEAT.

>> ALL RIGHT.

COULD YOU START SOME VEGETABLES

COOKING?

EVEN THOUGH I'M CLASSICALLY

TRAINED, I TRY TO KEEP THE FOOD

AS SIMPLE AS POSSIBLE SO YOU CAN

TASTE THE EGG OF TASTE THE

VEGETABLE.

>> RAISED AND EDUCATED IN

CALIFORNIA, CHEF PAUL MOVED TO

IOWA TO BE CLOSER TO HIS WIFE'S

FAMILY.

AND HE'S SPENT THE LAST 20 YEARS

EMBRACING LOCAL, ORGANIC, AND

FLAVORFUL FOODS.

>> CHEF PAUL, WHAT KIND OF

SAUSAGE?

>> IT'S FROM BEELER'S.

IT'S ALL-NATURAL, NITRATE FREE

FROM JUST UP THE ROAD IN

LE MARS.

>> THE FOOD-TRUCK SCENE HAS

GAINED POPULARITY IN LARGE METRO

AREAS LIKE SEATTLE, LOS ANGELES,

TAMPA, AND ST. LOUIS.

FROM ETHNIC DELICACIES TO

POPULAR STANDBYS, FOOD TRUCKS

HAVE A CHARM AND STYLE ALL THEIR

OWN.

CHEF PAUL'S SPROUTSTREAM

ATTRACTS LOYAL FOLLOWERS AT THE

SIOUX CITY FARMER'S MARKET.

BUT HE ALSO ROLLS THE TRUCK OUT

FOR SPECIAL EVENTS LIKE

WEDDINGS, FILM FESTIVALS, AND

FOOD CELEBRATIONS.

AND WITH SOCIAL MEDIA IN THE

MIX, FOOD TRUCKS LIKE

SPROUTSTREAM NO LONGER FEEL LIKE

THEY'RE PLAYING A GAME OF HIDE

AND SEEK.

CUSTOMERS CAN FOLLOW ALONG AND

FIND THE LATEST PARKING SPOT.

THE FOOD-TRUCK ATMOSPHERE IS

JUST AS MUCH ABOUT SOCIALIZING

AS IT IS ABOUT CULINARY

ENJOYMENT.

>> [ LAUGHS ]

>> BUT ON A COLD, RAINY DAY, IT

MIGHT JUST BE A LITTLE BIT MORE

ABOUT CHEF PAUL'S GOOD FOOD.

>> OUR NORMAL MENU THIS SEASON

HAS BEEN WRAPS.

WE'VE HAD VEGAN WRAPS AND

ALL-NATURAL CHICKEN WRAPS.

WE'VE HAD FISH TACOS, WHICH WE

REALLY ENJOY.

WE'VE HAD OMELETTES.

AGAIN, WITH OUR OMELETTES AND

WRAPS, WE TRY TO USE EITHER

LOCALLY SOURCED WITHIN 100 MILES

OF SOMETHING WE KNOW OR ORGANIC.

AND, FOR THE MOST PART, WE CAN,

AND AT THIS POINT, WE'VE GOTTEN

TO THE POINT WHERE, WHEN IT'S

NOT ONE OF THOSE TWO THINGS,

THEN WE LET PEOPLE KNOW.

>> WITH TEMPTING MENU ITEMS AND

APPRECIATIVE CUSTOMERS, CHEF

PAUL ALSO LIKES THE INTERACTION

HIS FOOD TRUCK OFFERS.

>> AND THEN FROM FREEDOM FARMS

AND COLBUCK'S FARMS AND

CASTLE CREEK AND CORNUCOPIA, WE

GOT THE REST OF THE VEGETABLES,

WHICH ARE, LIKE, KALE, PEPPERS,

AND ONIONS.

FOOD IS KIND OF THE COMMUNAL

LANGUAGE.

IT TRANSCENDS, YOU KNOW,

CULTURAL BARRIERS.

IT'S SOMETHING WE ALL SHARE IN

COMMON.

SO, FOR ME, ANY TIME I CAN

COMMUNE WITH PEOPLE AND FIND OUT

WHAT THEY WANT, IT'S REALLY

REWARDING.

>> THANKS TO THE SUPPORT OF THE

FOLKS IN SIOUX LAND, CHEF PAUL'S

SPROUTSTREAM CONTINUES TO HIT

THE HIGHWAY TO BRING HIS FRESH

PERSPECTIVE AND LOCAL, TASTY

DISHES ANYWHERE THE ROAD TAKES

HIM.