A compact, bright red food truck sits at the end of the parking lot, and if the color doesn’t catch your attention, the smell just might. The aroma of seasoned meats, hot gravy, and grease blend so perfectly, like the smell of grandma’s southern Sunday dinner. The smell is inviting and comforting. Except this isn’t necessarily southern cuisine.

It’s actually Canadian.

As you take a peep through the small serving window in the truck, you quickly spot Tony Jackson stirring a pot of gravy while looking to his left to check on the fries he just dropped in the grease. Jackson looks at ease, with a serene smile on his face, which is rather surprising for someone operating on maybe three hours of sleep from a long night at the truck the night before.

On his right elbow is a gray, worn-out brac

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