It’s Easter as I write this, and I imagine for many of you it’s just another day, albeit one with a little extra chocolate thrown in alongside bunches of tulips and a kaleidoscope offering of eggs. But I’m a preacher’s kid—“born that way,” as Lady Gaga might wail, so for me Easter is a rich jumble of eggs and chocolate, bunnies and blossoms, empty tombs and new beginnings set to the pulsating strains of Handel’s Hallelujah Chorus.

Rebecca Withers Chastenet

After church today, my 13-year-old and I were laughing about how she used to categorically rule out the idea of resurrections with a simple slam of the Happy Easter! Board book and an emphatic, “I no want Jesus to be back alive!” My Dad, laughing at the memory, said a great many sermons had been written on that comment—profound and simple in the way that only children can be. “It’d be a heck of a lot easier,” he said casually, walking out of the room to mix another round of Bloody Marys for my mom, and me “if Jesus would just stay dead and we didn’t have to face all this newness.”

So what’s my Easter Sunday Family interlude have to do with my food truck? I guess it’s a little bit more of what I written about in my two previous posts. The “It’s our time… to Feed our Appetites…” message coming at me again with all its promise and its uncertainty.

Carlos and I have often laughed at how it happens that each time we’re discouraged… ready to throw in the towel and call it quits, we get a “good omen” He even woke up one morning last week sensing something “new” would happen, and you know what? It did!

There’s the letter we keep taped above the cash register from Mae, a former regular customer and budding textile artist that says we inspire her with our “beautiful sack lunches” and enthusiasm for life. Or the kudos we get on Facebook or in the national press—a paragraph in Sunset Magazine or the 2-page spread running this quarter in Airstream Life. More often, it’s the possibility to take our Slurp truck to the next level—the Easter “make it new” idea—that moves us.

In the mobile food world, Santa Fe remains behind the trend. Trucks and trailers rally together street carnival style in San Francisco, Indianapolis, Austin, and even nearby Albuquerque. We could worry ourselves sick that we’re in the wrong place at the wrong time. We could let our financial woes define us. Or we could, as Steve Jobs paraphrased so beautifully in a commencement address that’s now quoted regularly, “Stay Hungry” and “Stay Foolish,” and transform what we’re doing into something even better.

So even if we’re intimidated or exhausted by the idea of staying alive, Monday we’ll unlock the bolt on the trailer. We’ll whip eggs and chop chorizo and chicken. We’ll create a new spring Asparagus soup (think roasted shallots, basil-infused cream, and blending with the supreme kitchen power tool, our immersion blender), and start our Slurp life over again, this time wholly from scratch.

There are exciting projects in the works to bring Santa Fe up to speed on the food truck front. We have a vision that extends beyond our 27-foot kitchen/temple. Maybe it’s the optimism of spring infecting me, but the Easter time hunt for the proverbial “golden egg” has begun!

Meanwhile, we’ll dish out soup and paella, pour fresh beverages, and slice crispy paninis and warm focaccia bread because it’s what we do with love, and we love that people count on it.

Follow Rebecca on Twitter: @SLURPSantaFe