I love finding new restaurants that source local and seasonal food, and I’m often willing to pay a little more when I know I’m supporting the local economy. However, eating well shouldn’t be a privilege only for those who can afford a meal at Blue Hill or Telepan. We’re not changing the food system if only a select few get to partake in the rewards of our hard work. That’s why I’m always thrilled to hear when “low-brow” food culture infiltrates this somewhat exclusive world of local and seasonal sourcing. We’ve received good news today on this front as the New York Times reported that Danny Meyer will be expanding his famed Shake Shack restaurant franchise to more cities along the east coast.
The classic American burgers and hot dogs at the Shake Shack are made with locally sourced ingredients — and the somewhat temporary look of the place is intended to give us the feeling of a modern day roadside burger stop. The lines here in the city are usually long, but there’s always a sense of being a part of something very special that is worth the wait. If you’re in Vermont, you may also want to check out one of the The Farmer’s Diner locations, a truly homespun experience that does their best to source 75% of their product from with in 70 miles of each location. What a wonderful world it would be if every roadside burger joint operated on this philosophy…