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In the U.S., the burger is symbolic above all. Its fate stands in for bigger concerns about climate change adaptation: Will things change cosmetically—an electric truck that’s as powerful as one with a combustion engine, a burger that bleeds like the real thing—or more fundamentally?
“Virginia-Highland just got stale; it needed a refresh,” says Gene Kansas, a cultural developer and founder of Gene Kansas Commercial Real Estate. “Atlantans wanted current places to go on dates and take their children. [Virginia-Highland] didn’t have what they wanted and needed, so the community went elsewhere.”
When Mercedes-Benz stadium opens next year, fans headed to Falcons and Atlanta United games can grab a slice of Antico pizza mid-game, feast on a Fox Bros. Bar-B-Q sandwich, or snack on a classic Varsity hot dog.
Everybody knows that a ripe tomato is essential, but it’s the details that make for BLT perfection, says Wrecking Bar Brewpub executive chef Terry Koval, who never lets his tomatoes see the inside of a refrigerator.
We thought this would be easy: Call a restaurant, ask them where they source their ingredients, and tally the miles. Turns out, tracing the farm-to-table distance of several of Atlanta’s “local” burgers isn’t so simple. See how they stack up.
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