In Truck Stop, we meet the folks at the wheel of Seattle’s food trucks.

Cassandra Seaman’s love for street food originates with the beaches of Hawaii. "This food truck would park where I surfed and had the best chili ever. I would come in from surfing hoping it would be there."

Seaman, who split her childhood between the islands and Oregon, eventually settled in Portland. There she’d tango with Thai cuisine—"I fell in love with the flavors and ate at the cart Thai Sky every time I was downtown"—dabble in food service, and take up fitness training in 2002. Six years later she made the move here. But: "I could never stay away from Portland too long. I came down every weekend to help a close friend and check out the progress of the food cart of his dreams, a panini press."

It was during one of those jaunts Seaman figured it time to indulge her own passion: cooking. The result is the island-inspired sandwich and taco slinger Fusion on the Run.

Here, Seaman pulls over for a few questions.

What item sells out first? The kalua pork tacos. They come with fresh chopped mango and pineapple salsa. We cook our pork for around 12 hours.

What else should I try? Our marinated short rib sandwich. No cut of meat has the flavor, texture, or tenderness that this cut of beef has. Our marinade was perfected over the year before we opened.

If you could park anywhere in the city, where would it be? Capitol Hill. I love the area and it makes me feel at home. It’s very saturated with amazing places to eat already—I haven’t followed through with getting a location there because there are already so many good options. Food trucks do best in locations where people need more options for lunch time.

Where do your recipes come from? From random corners of my brain. One of my favorite things as a kid was putting weird combinations of food together and it always somehow tasted good. I study a lot of recipes online and try out different combinations of things on my partner and friends at dinner parties

What item will you never reveal the recipe for? I will never tell anyone what my signature marinade has in it. We say to people that it is a mixture of soy sauce, garlic, and ginger but there are a few secret things we put in there. Also unless you work on the truck you will never know how we make our Surfer Sauce.

Biggest four-wheeled misadventure? On our first day we were heading to Georgetown. I had the truck parked in front of my house in West Seattle and two cars parked really close to me so I couldn’t get out. I ended up scraping the tires on the edge of the sidewalk and ripped three tires off of the wheel wells. Fifteen hundred dollars later we were still to our location on time.