Having family in Portland, Ore., where the food scene is robust, varied and imaginative, I’ve become accustomed to the “food truck corral” practice. In many cases these corrals are facilitated by two factors: small local governments acting on public suggestions, and already-well-known local restaurants seeking new ways to operate their kitchens beyond their brick-and-mortar customer base.

A third factor in Portland is the wide variety of cuisines enjoyed by so many of the folks who live there. Imagine a day when three food trucks corral up in Robbins, each with a regional North Carolina barbecue, to duke it out knowing that everyone who shows up for smoked meat instantly has a favorite truck based on the sauce — or lack of it.

In Portland that competition could be based on Vietnamese pho — the soup whose name sounds like “fuh” in Hanoi — because some people would enjoy the difference between Hanoi and Saigon pho.

What’s that got to do with Moore County? We have a growing population of food truckers, a growing population of craft brewers, and a growing population of adventurous eaters.

People enjoy it more when those offerings come together in greater variety on a regular basis. Thus, the food truck corral. It would be great if the rules and regulations that are holding back this form of feeding ourselves could be eased up.

Bob Bramwell, Pinehurst

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