You can read more about Farm Burger’s commitment to clean food here. I’ve taken some excerpts from their website to highlight their commitment to clean, healthy food:
“In 2008 our cofounders Jason Mann, an organic farmer & rancher and George Frangos, a hospitality veteran, attempted to answer that question with a single idea: redefine the burger by bringing together a community of ranchers, farmers, chefs, restaurateurs and eaters.
We depend on local farmers, ranchers and land stewards to make your burger as good as it is. From our beef to our tomatoes to our compostable containers to our owners, Farm Burger is sustainable, local, humane, and helping to reroute our food system to function more like an ecosystem than a corporation. Our goal is to connect soil, animal, plant, rancher, butcher, chef & customer…all in a simple chicken wire basket.
Seventy-five years ago, most Americans’ relationships to their food was like their relationships to their family: simple, traditional, and fun. Today, food and nourishment has become more about convenience rather than about quality, flavor, and beauty. In order go back to our roots, so to speak, our first step is to separate food into its different parts, un-cooking it before we cook it, and reconnect it to its source. The investigation of source goes further back than just finding the kitchen, looking in the fridge, or reading the container it comes out of. Looking deeper, we ask the following questions: where and by whom are the raw ingredients grown? What methods were used to grow them? How far did they travel to arrive at our table? What was added and taken away in order to make it into what it is now?
Answering these questions – knowing the source – is, for us, what “good food” means. Here at Farm Burger, the source of “good food” begins on the farm. Food is farm-fresh, first and foremost, but without being fancy or elitist. Our ingredients come from our farms as well as other local sustainable farms, with a great emphasis placed on our personal relationships with the people whose food and drink we incorporate into our menu. We favor organic over conventional and locally-grown over foreign, but make exceptions in both areas in order to support small scale farmers and producers with time honored methods and excellent products. Our menu is simple, but we focus on quality rather than quantity of choices, and our burgers can be thought of as chef-driven in that they are a bit more interesting and unique than what you find at your average hamburger joint. Our ingredients are sourced seasonally and so certain aspects of the menu will change, maybe daily, as the morning’s harvest frames our chef’s choices. We emphasize in-house production of products such as cured meats, jams & preserves, pickles, sauces, etc.”