I was reading an article about Burgerville.

I believe it is a small chain of burger joints

in the NW of these here You Esses of A.,

and parts of SW Canada.

Consider;

Burgerville gets about 30,000 pounds of ground beef a week from a co-op called Country Natural Beef, in Antelope, OR.

Good for the locals, right?

The buns come from Franz Bakery, a nearby family-owned bakery.

Local stuff means no need for preservatives and cuts down on transportation costs.

Also good for the locals

And here's the kicker, IMO,

The Cheese. Can't have a cheese burger without it.

It's like pickled herring without the pickles, right?

This small burger chain uses Tillamook cheese,

a sharp and crumbly, cheese.

Another local co-op produces the cheese.

A NW foodie's favorite, or so the article reports.

The reports also claim that costumers like the taste,

and the fact that Tillamook contains no hormones or antibiotics.

Oh, yea.

The green part.

The restaurants partners with a local bio diesel outfit to recycle its waste fryer oil.

And...

the electricity used in the restaurants is generated by wind power.

Yea, the pickles are locally grown on sustainable farms using a secret brine recipe.

As many times as I have been to Seattle, however, I have never tried a Burgerville cheese burger.

But I like the idea of a small chain, or any business for that matter,

using the local resources at hand, to create, well, a local icon.


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