Bret Thorn

Local sourcing need not be all or nothing

Words From: Bret 
Thorn, senior food 
editor

Consumers’ penchant for noncommodity food — particularly food that tells a compelling story and comes from a community they’re familiar with — isn’t going away. And increasingly, even chain restaurants are figuring out how to source at least some of their food locally.

Nation’s Restaurant News has reported at length on Burgerville, the quick-service burger chain with about 40 units in Washington and Oregon that introduced local, seasonal berry

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