Hangry Solution: The Answer to Your Hunger Problem

    Established in October 2020, Hangry Solution, a food truck in Lebanon, Oregon is one of the few food trucks in the town. Forming a type of subculture in the small town, the food truck business is an important part of the community. 


A customer places an order on a cloudy Friday, December 3, shortly after Hangry Solution opens.

    Hangry Solution, founded by Marcie Lindley and Ronda Bennett, former manager and server, respectively, of former Lebanon restaurant Bigfoot Cave, launched this location after it shut down due to the pandemic. They decided to open this location because they needed income and Marcie knows how to cook, something she described as coming naturally for her; so they turned to opening a food truck. The food truck stays in one location in the parking lot of the River Center on South Santiam Highway in Lebanon, but occasionally parks in different locations for catering to events.

Marcie Lindley poses in front of the Hangry Solution trailer with Tammy Hines and Alyssa Scott, on Wednesday afternoon, November 17. The trailer is open Tuesday through Saturday from 11AM to 8PM.  

    Brenda Bateman, the prep cook for Hangry Solution, starts her shift by getting to the truck at 7AM to prepare the trailer for the day. She sets up by activating the propane tanks to power the stove. Then she moves inside the trailer and ignites the stove. While it warms up, she starts prepping the bacon used in their salads, sandwiches, and burgers. She takes slices of raw bacon and begins arranging them on pans masked by tinfoil to be baked. She bakes four rounds of bacon in the morning. Each round includes nearly 50 slices baking for 20 minutes. The bacon is not heated up all the way, though. Bateman bakes it most of the way and then places it in a tub designed to keep it warm, until an order containing bacon is placed. Once that occurs, a fry cook throws bacon on the grill and cooks it the rest of the way so that it is made fresh to order. While the bacon cooks, Bateman begins peeling and cutting green onions. After peeling, chopping and sorting the ingredients, Bateman begins making their homemade dressings and sauces such as blue cheese dressing or honey mustard. Lindley arrives at 10AM with the ingredients that Bateman needs to finish preparing. She then turns on the flattop grill so that it is properly warmed by the time they open. Lindley makes fresh soup every morning, which is then used for the special of the day.

Brenda Bateman lights up a sign indicating they are open for business, Thursday, November 11. Bateman has been working with Hangry Solution since April. She enjoys the banter with employees and the friendly work environment.

    The produce they use in their fresh meals comes from U.S. Foods CHEF'STORE, and Van Vleet Meat Co. both of which are wholesale suppliers. Van Vleet Meat Co. delivers to restaurants in the Willamette Valley and, since the pandemic began, the general public. Franz Bakery in Albany supplies Hangry Solution with bread products. Twice a week, Hangry Solution receives supplies from these businesses.

Green onions are chopped fresh every morning and then placed in a refrigerator until needed for poutine, salads, or baked potatoes.

    Tamera "Tammy" Hines, the manager, has worked under Marcie at two other businesses in the past, Tangent Inn and Bigfoot Cave. "So I told her, when it [Bigfoot Cave] went out of business, I'd quit any job to work for her, this is her dream," Tammy said. When Hangry Solution was opened, Marcie called Tammy to let her know she wanted Tammy to be the manager.


Tammy Hines tops a Chicken, Bacon & Ranch salad with grilled chicken. Croutons get added to finish the order. Tammy, from Lebanon, is 55-years old. She enjoys her bosses, describing them as fair and good people. In Hines' free time, she enjoys making jewelry and spending time with her ten grandkids.


Alyssa Scott, a fry cook, drops raw beef on the grill. Scott from Puebo, Colorado, is 22-years old. She has lived in Oregon since she was 7-years old. One of her favorite aspects of the business is building a connection with the community. When she is off the clock, she enjoys gardening and painting, and is currently trying to start her own wire-wrapping business.
 



A customer receives their order on a Wednesday evening, November 17.
 
    Marcie and Ronda use their resources wisely, not letting anything go to waste, and giving back to the community. The scraps of food that don't get used in meals are fed to the goats and chickens that Marcie owns. All tips earned go directly to Dala's Blue Angels, a charity aiming to prevent and bring awareness to child abuse in the community.


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