Karl Shewry has been making savory and sweet crepes at pop-up events in the Dallas-Fort Worth area for more than three years. He’d like to expand his catering business and add a food trailer or cart. But “rigid regulations” in Dallas, he said, makes that difficult.
On a warm summer night, two food trucks pulled onto a tree-lined street in a hilltop neighborhood outside Seattle. The smell of grilled meat filled the…