1) What inspired you to start the Street Vendor Project?
I was inspired by vendors I met during the summer of 1998, when I sold burritos from a cart in Midtown Manhattan. Mayor Giuliani tried to kick vendors off hundreds of streets, and we held a big march down Broadway. After that, I was lucky enough to go to law school, where I learned what role lawyers can play in social justice movements.
2) How many food vendors belong to SVP?
We currently have 1,500 members, about half of whom sell food. Many others come to the meetings we hold in our office and around the city. Most of our vendors sell typical NYC street fare like hot dogs and roasted peanuts, but we have many members who could be five-star chefs.
3) How is the group run?
By our Leadership Board, which is elected every year from our general membership. They are all experienced vendors who are respected in their communities. The board makes the big decisions and does a lot of the organizing work. We also have a great staff of four people who keep tabs on our day-to-day operations.
4) How has vending changed in the time you’ve been heading up the SVP?
The perception of vending has changed, at least in certain circles. Vending has become trendy. But on the street, I don’t think much has changed. Vendors are still mostly immigrants who work hard every day, in spite of great obstacles, and provide a great benefit to our city. It’s been that way for nearly 200 years.
5) What issues do vendors most commonly face?
They face many challenges that are inherent to vending, like bad weather and pollution and the physical demands of standing on your feet all day. In terms of policy, vendors have a very hard time getting licenses, finding legal places to vend, and avoiding harassment from the police and health inspectors. They come to our office every day with these issues.
6) What have been the biggest achievements for the Street Vendor Project?
I think we have been successful at raising awareness, with New York policy-makers, that vendors are an important population that can and will no longer be ignored. We have forced the city to provide legal notice to vendors before changing the rules, and to give them translators when they go to court. But our biggest achievement is to survive for ten years, and still be growing and making a difference every day.
7) How is the Street Vendor Project different from other vendor associations?
We have been around a lot longer than other vending organizations in the United States, so we are somewhat bigger and more experienced. There are vendor associations getting started in cities all across the country, and we would like to help them, based on what we have learned. Compared to vendor associations in parts of Asia, Africa, and Latin America, we are tiny.
8) How did you come up with the idea for the Vendy Awards?
One of my jobs is to raise money to keep SVP running. We were planning our first fundraiser, in 2005. We knew that we would have vendors there, cooking food. The Food Channel was already big, and shows like Top Chef were already proving that food competitions are a big draw. So it did not take a genius to put those ideas together. One of our interns came up with the name.
9) How have the Vendy Awards changed over the years?
The New York event has gotten bigger, and we’ve expanded to Los Angeles and Philadelphia. We have many more categories. And corporate sponsors. But the basic format is the same. And the basic message is the same: we walk past these people every day, and don’t think twice—let’s take one day to honor them.
10) What’s the best part about running the Street Vendor Project?
I am part of a big, close-knit community. And I have many friends. Wherever I go, I run into our members. This makes New York City feel like a very small town. And it never fails to impress my parents when they come to visit.
For more information on the Street Vendor Project, visit streetvendor.org