Burgers are everywhere. The Washington Post penned an article today about burgers that are served with a side of food advocacy. Husband-and-wife owners Derek and Amanda Luhowiak have built a food cart business that may make a drive to Reston mandatory this weekend. In addition to serving burgers that earn the Post’s praise, Local Sixfortyseven’s stainless steel cart is also on a mission.
Right now, the cheese and onions are the extras because that’s what’s available. “The hardest thing is convincing people to eat seasonally,” said Derek Luhowiak, who previously was the chef at Ayrshire Farm in Upperville. “They want tomato on their hamburger. So I tell them if they can find a tomato plant with fruit, I’ll put it on. If not, how about some nice homemade ketchup?”
Keeping a restaurant local and seasonal is a logistical and cultural challenge, but it’s a movement that’s gaining momentum. This Friday Food Inc. premiers at E street Cinema, and Shirlington theaters and I’m hoping to attend with a few friends. If enough people become aware of how big business is impacting our food culture restaurateurs like the Luhowiaks should be very successful.
