(Washington Post) — Customers of Shemondy Haile, a hot dog vendor on 18th and I streets, often try to order what he’s having for lunch: light, spongy injera bread wrapped around sauteed green vegetables or spicy beef stew — food from his native Eritrea, cooked by his wife.
Haile, who has sold hot dogs on this block for more than 20 years, experimented with changing his on-the-go fare last year. But eventually, he returned to the familiar hot dogs after he was told that he needed to meet additional regulations.
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