Could Jucy Lucys Be More Green?
March 30, 2009 – 7:56 pmReetsyburger at You Are Where You Eat brings up an interesting point about the jucy lucy eco-scene: could they be more green?
Cheeseburger eating challenges are hardly sustainable, but Shamrock’s sources their buns from a local bakery, P.J. Murphy’s in St Paul, and burger joints selling the Twin Cities’ famous Juicy Lucys could boast more local charm if they sourced local beef and cheese for the burgers.
It’s an interesting point, considering that many Jucy Lucy enthusiasts are also eco-conscious foodies who enjoy jucy lucys and also would like to know more about where their food is coming from. However, it’s also a blue-collar bar food item where such conversations would be ridiculed. How should one reconcile this?
2 Responses to “Could Jucy Lucys Be More Green?”
I couldn’t agree more. We should remember that feeding on local grub also feeds the local economy. Why give more money to CEO W. Cares when we could be giving some to Uncle Ron?
By FranklinA on Oct 2, 2009
I escaped from Minneapolis after 36 years to Wyoming. About the only thing I miss is the Jucy Lucy at Matt’s (and scrambled eggs at Al’s Breakfast in Dinkytown). The Jucy Lucy has nothing in common with the green crapola. In Wyoming beef is religion and green is the color of prairie grass that cattle eat.
By Bob Johnson on Oct 4, 2009