Chalk writing on the rustic menu board at Alchemy chef Ricardo Heredia’s food stand lists the two kinds of Japanese skewers he was grilling for the Street Food Market party in the San Diego Public Market on March 24, 2013. Momo nigima is a skewer of grilled chicken and Japanese scallion. Butabara is pork belly. (Photo by Cyndia Zwahlen for the Small Biz Mix.)