In mid-March, Portland food industry vet Anthony Brown was days away from opening his “Southern and Mexican inspired fusion” cart Nacheaux when the order came down: Restaurants in Oregon were effectively shuttered. He had already quit his job as a chef at the nationally celebrated Portland restaurant Screen Door, and the turquoise cart, adorned with an illustration of a unicorn mid-dab, had been rolled into its spot at Cartlandia, a large-scale food cart pod in Southeast Portland. But now, Oregonians