by Kate Schmidt
When we last checked on Northwestern MFA student Eric May he was in the midst of a Kickstarter campaign to help equip his E-Dogz food truck. He successfully raised $3,342, and last Friday launched it at Northwestern’s Block Museum of Art, collaborating with Jonathan "Z-Dogg" Zaragoza of Birrieria Zaragoza on a free event featuring tortas ahogadas de birria and tacos de hongos made with mushrooms May cultivated at his Noble Square gallery Roots & Culture. "I thought we looked good and smelled good and tasted good," May says. The next stop at the Block is tomorrow from 2 to 5 PM. This time he and Zaragoza will attempt an Asian carp ceviche made with a recipe he got from avid fisherman Marion Kryzczka, a professor at the School of the Art Institute whose show of recent paintings runs at the Chicago Cultural Center through July 3. May was fretting a bit about this dish—"It's a pretty bloody fish," he said—but they'll also be doing something with his mushrooms again. Events will continue to be free—"especially until I am licensed," May says. But in the fall he hopes to get a concession license from the park district and run weekly hours, "vending affordable snacks, profits from which will fund the free community events, happening monthly."