For 1,500 miles, Karen Krinsky drove her new truck up the interstate, wondering what she had gotten herself into. She had never run a food truck before. She’d never made ice cream, much less vegan ice cream. All Krinsky knew on that fateful day in 2010 was that she had just purchased a sizable used vehicle, and now she had to drive it from Boynton Beach, Florida, to Providence, Rhode Island.
ROBERT ISENBERG | 6/2/22