I was reading an article about Burgerville.I believe it is a small chain of burger jointsin 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 localsAnd 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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