What it Takes To Be A NYC Street Vendor | On the Job | Priya Krishna | NYT Cooking

Food carts are everywhere in New York City. Hot dogs, coffee, halal, mangoes … The list goes on. There are 200,000 street vendors fueling the city daily, yet their work is layered, complicated and always at risk. With a city cap on permits since the early 1980s, most of today’s street vendors are deemed illegal, leaving their jobs and livelihoods vulnerable every day. Sonia Pérez is a street vendor and activist who has been serving her tamales in Brooklyn for more than 25 years. But her job doesn't end at serving food: She’s also a leader in the fight for vendors’ rights, working to secure the right to sell the food they make without intervention. “On the Job With Priya Krishna” is a series about labor and the people who shape what and how we eat, and whose jobs often go unseen. Tune in. ------------------------------------------ VISIT NYT COOKING: https://ift.tt/voUdaQN SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).

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