Food trucks live on outdoor sales, so how can Texas operators cope with our harsh weather?

To survive the Texas weather as a food truck owner, you have to think like an ant.

That is one of the first lessons Misti Buard, dubbed the "Food Truck Lady," teaches her clients as they strive to negotiate the unpredictable and often arduous chore of running a successful food truck.

Buard advises her clients to operate like ants, storing reserves during the slow season

hunkering down during bad weather, and migrating to where the food is, because Texans live with merciless hot summers

uncertain cold seasons, and unpleasant inclement weather.

So, when Texas towns like Houston and San Antonio have one of the hottest summers on record

how can food truck owners and employees cope, and how does the threat of climate change alter their outlook on the future of owning a food truck?

"It's only getting harder," said Felipe Landaverde, proprietor of the El Gualjillo food truck. 

Because of the high heat, one food truck owner recalls one employee getting nosebleeds in the middle of their shift. 

 Another employee claimed that due to the heat, an employee would rush out of the truck in the middle of serving clients and vomit behind the bus. 

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