Guide to Quality Dining, part I

By Joe

We are very selective in our choice of street food vendors.  The product has to be 100% cooked and the support based on virgin materials.  Here is one we didn't patronize:

Note that the carriers are reusable disks (in a stack that the chef is reaching for), and the the dish-washing facility (buckets on the lower right) lacks running water.  To the chef's right are the ingredients that, while pleasingly organized into categories, were served partially raw.  It is in fact the lack of running water that defines an eaterie as "street"; clues that North Americans typically use, such as enclosure by walls and seating for guests do not apply here.