Earlier this week I was on Adelaide Street (Toronto) for a morning meeting. This is further north than my typical routine.

For those of you not familiar with Toronto, Adelaide is a one-way street with separated bikes lanes. These “cycle tracks” were installed as part of a pilot project that launched back in summer 2014. As I’m sure you can imagine, they were highly controversial at the time. Many heated debates.

But if you stand on Adelaide Street during the morning rush, as I did earlier this week, I think you would be amazed to see just how widely used these lanes actually are. Here’s a video of Adelaide (just east of Spadina) in action. It is by Gil Meslin and was filmed sometime between 840 and 855am on a weekday.

However, I will say that I was far more impressed by the volume of bikes I saw in person. I wish I took a picture. They easily outnumbered the cars when I was there, which speaks to the latent demand for this sort of infrastructure. I can’t imagine a faster way to get across downtown in the morning.

So if you haven’t already, check out Adelaide (or Richmond Street, which is also part of the cycle tracks program).

When I lived in Philadelphia I survived on food truck food. My go-tos were an egg and cheese breakfast sandwich for $2.50, a bowl of spaghetti for $4.50, and a pretty substantial chicken burrito for somewhere around $5 or $6. The food was good. It was filling. And it was all priced perfectly for a poor student, which I was at the time.

I still remember when Renzo Piano came to the University to talk about potentially renovating the design school. Somebody stood up and asked if he had considered the placement of food trucks in his plans. Piano responded by saying: “I am Italian. Don’t worry. I will provide for the food.” This is how ingrained food trucks were and are in the culture of the city.

The other great thing about these food trucks is that they are a low-cost way of starting your own culinary business. Many were run by immigrants. And some of these “trucks” were so small that I used to have to duck in order to make my way to the concession window. There was nothing fancy about them. But they worked.

These days I don’t really eat at food trucks anymore. They are not as widespread here in Toronto as they are in Philly. I also find them expensive and the portions are usually so small that you have to order 2 or 3 things. They feel like the anti-food truck.

I appreciate that there’s a growing market for trendy and “gourmet.” But there’s value in low-cost options and in lowering the barriers to entry for aspiring food entrepreneurs. There are numerous examples of humble food trucks growing into full fledged restaurants. Let’s encourage more of that.

“Every unemployed American is a failure of entrepreneurial imagination.” -Edward Glaeser

At the end of September, economist Edward Glaeser returned to the Manhattan Institute to deliver the 2017 James Q. Wilson Lecture. If you’re a regular reader of this blog, you may remember that he was there in 2016 and delivered a presentation called “The End of Work.” 

This year’s talk continues that theme, but focuses on joblessness and economic stagnation in the US Heartland. 

The solutions he puts forward are based on a very simple economic model for growth that he refers to as “rules and schools.” Simply put: The rules of a place need to support business and entrepreneurship and the people need to be educated.

One example he gives is of a woman in Detroit who was trying to start a food truck business but had to wait 18 months for a permit. There’s no reason that should happen. He blames the insider restaurant lobby for working to keep competition at bay. The rules are bad. We have similar problems here in Toronto with our food trucks. I think it’s wrong.

He also pokes fun at

Earlier this week I was on Adelaide Street (Toronto) for a morning meeting. This is further north than my typical routine.

For those of you not familiar with Toronto, Adelaide is a one-way street with separated bikes lanes. These “cycle tracks” were installed as part of a pilot project that launched back in summer 2014. As I’m sure you can imagine, they were highly controversial at the time. Many heated debates.

But if you stand on Adelaide Street during the morning rush, as I did earlier this week, I think you would be amazed to see just how widely used these lanes actually are. Here’s a video of Adelaide (just east of Spadina) in action. It is by Gil Meslin and was filmed sometime between 840 and 855am on a weekday.

However, I will say that I was far more impressed by the volume of bikes I saw in person. I wish I took a picture. They easily outnumbered the cars when I was there, which speaks to the latent demand for this sort of infrastructure. I can’t imagine a faster way to get across downtown in the morning.

So if you haven’t already, check out Adelaide (or Richmond Street, which is also part of the cycle tracks program).

When I lived in Philadelphia I survived on food truck food. My go-tos were an egg and cheese breakfast sandwich for $2.50, a bowl of spaghetti for $4.50, and a pretty substantial chicken burrito for somewhere around $5 or $6. The food was good. It was filling. And it was all priced perfectly for a poor student, which I was at the time.

I still remember when Renzo Piano came to the University to talk about potentially renovating the design school. Somebody stood up and asked if he had considered the placement of food trucks in his plans. Piano responded by saying: “I am Italian. Don’t worry. I will provide for the food.” This is how ingrained food trucks were and are in the culture of the city.

The other great thing about these food trucks is that they are a low-cost way of starting your own culinary business. Many were run by immigrants. And some of these “trucks” were so small that I used to have to duck in order to make my way to the concession window. There was nothing fancy about them. But they worked.

These days I don’t really eat at food trucks anymore. They are not as widespread here in Toronto as they are in Philly. I also find them expensive and the portions are usually so small that you have to order 2 or 3 things. They feel like the anti-food truck.

I appreciate that there’s a growing market for trendy and “gourmet.” But there’s value in low-cost options and in lowering the barriers to entry for aspiring food entrepreneurs. There are numerous examples of humble food trucks growing into full fledged restaurants. Let’s encourage more of that.

“Every unemployed American is a failure of entrepreneurial imagination.” -Edward Glaeser

At the end of September, economist Edward Glaeser returned to the Manhattan Institute to deliver the 2017 James Q. Wilson Lecture. If you’re a regular reader of this blog, you may remember that he was there in 2016 and delivered a presentation called “The End of Work.” 

This year’s talk continues that theme, but focuses on joblessness and economic stagnation in the US Heartland. 

The solutions he puts forward are based on a very simple economic model for growth that he refers to as “rules and schools.” Simply put: The rules of a place need to support business and entrepreneurship and the people need to be educated.

One example he gives is of a woman in Detroit who was trying to start a food truck business but had to wait 18 months for a permit. There’s no reason that should happen. He blames the insider restaurant lobby for working to keep competition at bay. The rules are bad. We have similar problems here in Toronto with our food trucks. I think it’s wrong.

He also pokes fun at