Food in Eugene
Project for photojournalism class, part of a series called Unseen Oregon.
Jackson Hoyt has a soft opening for his Eugene Bing cart. When he was studying abroad in China, he would eat a bing about four days a week. He hopes to bring the experience to the Eugene.
Although commonly a vegetarian option, Jackson has added meat choices. Pork belly, youtiao, lettuce, cilantro and green onion create what a lot of people call a "Chinese burrito." He recently won a food cart competition in Coos Bay.
Frisco is a small cart that sits in front of the University of Oregon campus. The two ladies serve up a perfect snack for between classes. Their food is thai inspired and has been serving Eugene for 37 years. The Frisco sandwich is a messy, so make sure to grab extra napkins.
Wan preps the meals fresh to order. The rice is cooked in chicken stock to make the flavors tie together and leave a savory feeling in one's mouth.
Taro Kobayashi carefully trims fish for his restaurant, Mame. His attention to detail and precise cuts make Mame distinctive. Taro comes in about six hours, sometimes more, to prep for the night.
Taro Kobayashi loves interacting with customers. His philosophy with food is one that caters to most as he will listen to request and create a meal that is unique to you.
The careful attention to detail in Taro's nigiri shows in both the aesthetic and taste. When eating at Mame, one can really tell that a lot of care went into the meal and that Taro really does have a passion for what he does.
Da Nang Vietnamese Eatery is a food cart by the Whiteaker neighborhood. Although their menu has three items, some days they switch it up with noms like this pork and rice.
The tofu is the most underrated item on the menu. While a lot of people are moving towards vegan or vegetarian diets, this dish can compete with its meat counterparts.