logo
Book excerpt: ‘Sea of Grass: The Conquest, Ruin, and Redemption of Nature on the American Prairie'

Book excerpt: ‘Sea of Grass: The Conquest, Ruin, and Redemption of Nature on the American Prairie'

Yahoo10-07-2025
(Photo by Dave Hage)
Editor's note: A new book, 'Sea of Grass: The Conquest, Ruin and Redemption of Nature on the American Prairie,' was recently published by Penguin Random House. Written by Minnesota journalists Dave Hage and Josephine Marcotty, it tells the story how the tallgrass prairie was transformed into an agricultural landscape, the environmental consequences, and the choices we face for a better future in farming, and for protecting what's left of the tall grass prairie and the critically important grasslands in the West. This excerpt was drawn from the chapter called Prairie II, which details the history of the Glacial Ridge National Wildlife Area in northwest Minnesota near Crookston, the largest prairie restoration in the United States. Ask your local library or find the book at Magers & Quinn or your other favorite independent bookseller.
Driving north on Highway 75 today, through the middle of what long ago was a diverse prairie complex of marshes, fens, and grasses, you travel through farm fields stretching uninterrupted to the horizon. Drained and plowed, the land in the Red River Valley produces the crops that feed many of America's habits — corn for livestock and ethanol fuel, sugar beets for sweets, potatoes for McDonald's french fries. Alongside the road the edges of the fields are shaved as precisely as a fade haircut. Groves of trees in the distance mark where farmhouses stand, and in the cemeteries, gravestones stand up like tiny buildings against the sky. On any given afternoon the land seems empty of people, animals, and even insects; after hours of driving on a warm summer day, the windshield is clear of dead bugs. The only remnants of the prairie are patches of wildflowers in the ditches, great layers of clouds that climb into the sky, and the big winds that sweep down from the northwest.
The road cuts through the town of Crookston in the northwest corner of Minnesota, past grain silos, endless freight trains, and a sugar beet processing plant, and turns straight east. Here the land begins to roll a bit, like swells on an ocean. On the satellite images it's obvious what these once were — beaches of the massive lake. The sandy ridges rise like giant curved steps as you drive east, stretching from far north in Manitoba to central Minnesota and South Dakota. Thousands of years ago, these were the constantly moving edges of Lake Agassiz as it grew and contracted, the place where wind and water dumped the sand and gravel.
Seven miles or so east of Crookston, the cornfields end abruptly and there is nothing but grass. A dragonfly smacks into the windshield, and overhead a flock of ducks comes in for a landing on an open stretch of shallow water. A sign at the edge of a mowed parking area provides an explanation: This is Glacial Ridge National Wildlife Refuge, the largest prairie restoration project in U.S. history.
Today, it is one of a handful of places left in the United States where you can walk for miles across a tallgrass prairie and get a taste of what the landscape once was. The silence, heightened by the sigh of wind through the grasses and the trill of birds, is immense. Green leopard frogs race ahead through the grass. In early spring, giant clacking sandhill cranes descend on the wetlands by the thousands as they stop on their way north to nesting grounds in Canada, and the ethereal booming song of prairie chickens greets the rising sun as they do their annual mating dance in the grass. From May until October wildflowers bloom in waves — pink coneflowers, false indigo, goldenrod, coreopsis, purple lead plant. In some parts of the refuge, the grass grows so high you have to stand on top of a car to see over it.
The story of Glacial Ridge explains how restoring grasslands, where it's possible, can deliver huge rewards. But it also illustrates how extraordinarily difficult it is to claw the land back from some other economic purpose, often igniting deep cultural conflicts over land use. Today the people who succeeded in restoring the prairie on Glacial Ridge — conservationists mostly — look back in amazement at what they achieved. And they recognize that it is even more difficult in places other than this part of Minnesota. Here, there was an unusual combination of poor farmland, the deep pockets of the federal government and national conservation groups, and a culture that embraces hunting, fishing, and heading 'up north' for vacations in the wild outdoors. It was that mix that made re-creation of the prairie possible.
People have lived in the Red River Valley for at least thirteen thousand years, and their way of life evolved along with the climate and the changing landscape. Some eight thousand years ago, the climate warmed and the prairies pushed the forest border eastward. The people in the valley learned to use tools like flint for knives and spear-throwers that made them formidable hunters, of bison in particular. Over time, rainfall increased and the forest border moved westward again to where it is now, in central and northeast Minnesota. The Red River Valley and the parkland areas east of it — that mix of aspen trees, brush, and wetlands — became a cultural melting pot. It attracted people with forest traditions and ways of life from the east, the Great Plains nomadic people from the west, and others who lived farther south in the Mississippi River Valley. They hunted moose in the forest and bison on the plains, fished for sturgeon in the Red River and its tributaries, and grew crops around permanent villages.
Early Europeans universally described the wide Red River Valley as a patchwork of grassland, marshes, and impenetrable swaths of brush. In the winter, bison would congregate on the twisting, frozen rivers, and when the ice broke up in the spring, the animals would drown in vast numbers, their carcasses floating downstream for days on end. The land rose slowly eastward from the forested floodplain along the Red River, becoming tall grassland on the flat, former lake bottom, then rising a few hundred feet up to the grassy, rippled beach ridges that marked the eastern edge of Lake Agassiz. Water and silt collected between the ridges, creating long shallow marshes and lakes, quaking bogs, and, in places where mineral-rich groundwater welled up from below to feed them, the rare wetlands called calcareous fens.
When the first European traders arrived in the 1700s, the forest-dwelling Ojibwe occupied the northern reaches of the valley, and the bison-hunting Dakota lived in the south. When the fur traders arrived, the people's economy changed dramatically, as both Indigenous groups competed to supply the beaver, muskrats, and other furs to make the hats and coats that were in huge demand in eastern and European markets. In exchange, they received tools, blankets, guns, and other goods — the technology of another culture.
Settler colonialism in the Red River Valley began in earnest in the mid-1800s, driven by the growth of railroads and the land speculation that came with it. Steamboats moving up the Red River fueled development as they carried timber and other goods north, and buffalo hides south. Later they carried immigrants from southern Minnesota and Europe, who began to grow wheat that was carried south. Their numbers accelerated with the 1862 passage of the Homestead Act, which gave each farmer 160 acres of land, and the arrival of the railroads, which created a permanent link between Manitoba and St. Paul. The Native people were pushed to the western plains, where the fierce Lakota still reigned, or onto reservations established in the 1860s in northern Minnesota. European farmers raised barley, oats, and potatoes — and wheat. To spur colonial expansion, the federal government gave land to the railroads as well, and they sold it to settlers and land speculators.
Though productive, the clay soils left behind on the flat bottom of the ancient lake were poorly drained, and when wet were called 'gumbo.' They were so deep that horses would sink up to their bellies and couldn't be pulled out. Sometimes, farmers would equip them with wooden 'snowshoes' to stop them from sinking into the mud.
Steam power came to the valley in the late 1800s and so did drainage, funded in part by the railroads. The Red River Valley Drainage Commission was created in 1893 to coordinate the construction of ditches and water movement across the land, which was frequently inundated with spring floods. By 1899 there were twenty main ditches totaling 135 miles, many of them draining railroad lands. Then plowing up the prairie began in earnest. As global demand for wheat increased and crop diseases devastated the harvests farther east, bonanza farms, which were up to tens of thousands of acres in size, flourished on the valley floor.
By 1890, 70 percent of the valley was plowed for crops, and a few decades later, just as in the southern and eastern grasslands, the prairie was largely gone. In the Red River Valley, with its flat landscape and gumbo soils, drainage was especially critical to the advance in agriculture. By 1920 roughly three thousand miles of ditches that dropped just a few inches for every mile on the flat land drained three million acres along the Red River.
But the ancient beach ridges left behind by Lake Agassiz, which cover thousands of square miles on either side of the Red River, were a different story. Compared to the big agricultural operations on the former lake bottom, farms on the ridges were smaller and more diversified. Farmers grew wheat and oats on the dry land and hayed the wet meadows where they could, and cattle ranching was common well into the 1970s. But it was poor farmland — the ridges dried out in the summer and the lower swales fed by groundwater stayed wet well into the late spring. Compared to the broad river valley farther west, this higher ground had more trees, more ponds, more livestock, and more grass. And in those small refuges, many of the prairie plants and animals that are now rare or endangered survived.
In the 1980s, 24,000 acres of grazing land on the beach ridges east of Crookston were purchased for $1 million by an out-of-state owner. At the time, rising prices for corn and wheat, together with a string of dry years that shrank the wetlands, made row crop agriculture possible even on the unforgiving soils of the beach ridges. Conservationists looked on in dismay as the big plows and bulldozers began tearing up the remaining prairies, and replaced them with soybeans and corn. Among them was Ron Nargang, who worked for the Minnesota Department of Natural Resources and, later, The Nature Conservancy. He figured the new owner and the local farmers who leased land from him could make money only because during bad years they could claim payments from federal crop insurance programs.
In the late 1990s the rains returned, and, as a result, so did the wetlands. As yields declined, the property came up for sale again. The Nature Conservancy staff spent hours examining maps of the region, trying to decide which scraps of land to buy, and finally someone said, 'Why not buy the whole thing?' In 2000 The Nature Conservancy took the extraordinary step of putting down $9 million to buy the entire property: thousands of acres of plowed fields, drained and undrained wetlands, 165 miles of ditches, fragments of native prairie, a gravel pit, a grain elevator, and an old feedlot that came with a pile of livestock carcasses.
Across the midsection of the United States, only a few large tracts of native grasslands remain — the Flint Hills in Kansas, the Sandhills in Nebraska, and the Loess Hills in western Iowa. Northwestern Minnesota has the Agassiz National Wildlife Refuge — more than sixty thousand acres of native grass and wetlands. Glacial Ridge, however, was something else. It would become another example of the human capacity to transform landscapes, only this time it would be from cropland back to prairie.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Sneaking into the Spy Museum's new vault
Sneaking into the Spy Museum's new vault

Boston Globe

time17 hours ago

  • Boston Globe

Sneaking into the Spy Museum's new vault

As with most museums, a vast majority of those objects are not on display. And until a few weeks ago, they were far away, stored at a location outside the capital -- making it a challenge for museum historians to reach the objects for study and preservation. Advertisement In 2020, the museum began consolidating its collection in its new building, a project that it completed this year. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up Many of the artifacts in the vault came from one man: H. Keith Melton, a founding board member of the museum, who became one of the world's renowned spy collectors. He is not a former intelligence agent himself; rather, he made his money as one of the country's largest McDonald's franchise owners. A condition of his donation, which he first pledged in 2016, was that the collection would eventually be moved to the museum itself, Melton said. 'To properly care for, maintain, catalog, access the artifacts, they needed to be on the premises,' Melton said in an interview. 'You can't deal with it remotely. Artifacts need care and feeding and vigilance, and they need to make sure they're not deteriorating ." Advertisement The collections team at the International Spy Museum recently opened the doors to its den of secrets, offering a reporter and photographer a look at tools of the trade that, like much of spycraft itself, are kept out of public view. There are roughly 4,000 books in the vault, most of them donated by Melton. The most treasured of these is a World War II-era briefing book created by MI9, a wartime branch of British intelligence, to get Americans up to speed on its top secret espionage innovations. It includes designs for cameras disguised as cigarette lighters, coat buttons and gold teeth concealing compasses, and maps printed on clothing. Laura Hicken, the museum's collections manager, estimated that there were fewer than 20 copies of this book in the world. Among the museum's newest acquisitions are original courtroom sketches by William Sharp, an illustrator who died in 1961. One is of Rudolf Abel, the Soviet spy who operated undercover in the United States for almost a decade and who was portrayed by Mark Rylance in the 2015 Steven Spielberg thriller 'Bridge of Spies.' In the drawings, Sharp portrayed Abel as looking stressed. 'For us, where so much of our history is told through gadgets and weapons and concealment devices, this is so incredibly personal and such an intimate look into the consequences of the things we cover,' Hicken said, referring to the sketch. (The museum, which is recognized by Guinness World Records as the world's largest espionage museum, has come under criticism in the past for sanitizing the unethical behavior of spy agencies.) Advertisement Another set of Sharp-penned sketches is from the trial of Ethel and Julius Rosenberg, who were arrested in 1950 for espionage and executed in 1953. The drawings feature Judge Irving R. Kaufman, who sentenced them to death, and an unguarded Ethel Rosenberg, whose culpability has come under doubt in the last decade. The Spy Museum has also received gifts and loans from international governments. The South Korean government, for example, lent items said to have been seized from a North Korean spy who crossed into the south. Among these is a pen that, when clicked a certain way, would have been capable of injecting a paralyzing agent into an unsuspecting victim, as well as a code sheet that spies could use to communicate with someone equipped with a counter code sheet. The German government lent an army propaganda rocket from the early 1940s. These were launched over Russian soldiers on the battlefield, where they would eject pamphlets encouraging them to abandon Josef Stalin. According to a translation, the pamphlets inside the rocket say: 'Red Army men! You will not experience peace, you will not return to your home. Stalin will not allow this because he knows that any Red Army soldier who has been in Europe will pose a threat to the Stalinist system.' Sitting on top of a large shelf is a couch that belonged to Robert P. Hanssen, a former FBI agent who spied for Moscow off and on for decades. Hanssen died in 2023 in his Colorado prison cell. Melton also persuaded Hanssen's family to donate other items, including a suit and watches. The museum has no shortage of knives, some of which are hidden in spatulas and boots. But there are less subtle blades, including one developed by the Office of Strategic Services, a precursor to the CIA, to be a combat weapon. Advertisement 'There are a lot of challenging elements to our collection because so much of it was meant to kill or destroy or distract,' Hicken said. 'We have powders that were meant to be tipped into gas tanks that would essentially erode the gas tank very quickly so you could disable somebody's vehicle.' Also in the vault are several items that once belonged to Tony Mendez, the celebrated CIA officer who was played by Ben Affleck in the 2012 Academy Award-winning movie 'Argo.' Mendez was particularly known for disguises, exfiltration and forgery. One drawer in the vault includes wigs he designed and a pair of shoes with lifts inside to make the wearer appear significantly taller. In addition, there's a self-portrait of Mendez, a former board member of the museum, depicting several aspects of the 'Argo' story, which involved Mendez's plan to rescue American diplomats trapped in Iran in 1980. 'Everything in our collection is two things,' Hicken said. 'The purse actually conceals a camera. The pen conceals a microdot viewer. The shoe has a knife in it.' This article originally appeared in

I ranked 13 fast-food double cheeseburgers from worst to best, and my favorite was one of the cheapest
I ranked 13 fast-food double cheeseburgers from worst to best, and my favorite was one of the cheapest

Business Insider

time25-07-2025

  • Business Insider

I ranked 13 fast-food double cheeseburgers from worst to best, and my favorite was one of the cheapest

We ranked double cheeseburgers from 13 fast-food chains to see which one reigns supreme. 7th Street Burger, the smallest chain, blew me away with its saucy smash burger. I thought In-N-Out's famous Double-Double was great value and undeniably delicious. Double the patties can mean double the deliciousness … but not all fast-food double cheeseburgers are created equal. A 2024 report from Datassential found that the average American eats about three burgers each month, and mostly orders them from quick-service restaurants. And, while chicken tenders may be the hottest fast-food menu item this year, burger chains like McDonald's and Burger King still trump most chicken chains. Over the years, I've tried practically every fast-food double cheeseburger on the market. For a definitive ranking, I tried double cheeseburgers from McDonald's, Wendy's, Burger King, Shake Shack, White Castle, Whataburger, P. Terry's, Five Guys, Cook Out, Checkers, Sonic, 7th Street Burger, and In-N-Out. Here's every fast-food double cheeseburger ranked from worst to best. My least favorite double cheeseburger was from Burger King. It cost me $4.09. The burger was under $5, but I'm not sure it was worth the price. It comes with two of the chain's beef patties, American cheese, pickles, mustard, and ketchup on a sesame-seed bun. This burger was super filling, but I liked the other burgers I tried more. Right away, I tasted the thick beef patties. The burger had traveled a little more than 15 minutes from my local Burger King to my apartment, but the meat was still juicy and the cheese nicely melted. The pickle slices were thick and crunchy, and I enjoyed the sesame-seed bun, which added a nice textural element. But I thought there was just a little too much ketchup, which will likely vary depending on who's making your burger that day. It was also a little heavy for my liking. It filled me up a little more than I had anticipated before jumping into the rest of the burger comparison. Still, for a burger that costs just under $4, that might be more of an asset than a hindrance if you want a filling, inexpensive lunch. Next was Wendy's double cheeseburger, which the chain calls a Double Stack. I ordered it for $4.49. It was about the same price as the burgers from McDonald's and Burger King, though it landed squarely in the middle in terms of value. A Wendy's double cheeseburger comes with two junior-size hamburger patties, American cheese, ketchup, mustard, pickles, and sweet onion. The toppings looked a little stingy, and they were clustered in the middle of the sandwich. I would have liked to see them more spread out. The burger bun was fluffy and light, and the toppings had a ton of flavor. But I had to get a few bites in to reach the toppings in the center. The toppings themselves were amazing. I thought the pickles were the most flavorful out of the burgers I tried, and I liked the use of an onion ring rather than diced onion, although I would've liked more. The McDonald's double cheeseburger cost me $5.99. It was slightly more expensive than Wendy's version but had more toppings. It came with an extra slice of American cheese plus chopped onions, and I thought it was still relatively affordable. The double cheeseburger from McDonald's comes with two beef patties, pickles, chopped onions, ketchup, mustard, and two slices of American cheese. I thought the ingredients came together well in this burger, but the bun was a little lackluster. The bun held everything together and was a good size, but it was a little too soft and didn't have a lot of flavor on its own. But I enjoyed the amount of condiments and didn't find them overpowering. The chopped onions added a lot of flavor, and the burger patties were juicy despite being thinner than the Burger King ones. I liked the added cheese, but didn't think it was necessary. Next up was the double-meat Whataburger with cheese. I ordered it with a large bun, American cheese, grilled peppers and onions, pickles, and ketchup. The burger was a decent size and I could see the gooey cheese peeking out from underneath the soft potato bun. Unlike the other double cheeseburgers, this burger had sliced jalapeño peppers that I imagined would add quite the kick. I thought the burgers had a delightfully crispy texture to them, and the toppings added a ton of flavor. The bun was light and fluffy, but I did think the burger patties could have been a little thicker and juicier. Coming in ninth was the double cheeseburger from P. Terry's Burger Stand, a regional chain I visited in Austin. Despite being less expensive than the Whataburger double cheeseburger, the P. Terry's burger was larger. I ordered it with pickles, onions, ketchup, mustard, and American cheese. I again thought the cheese could have been more melted, but the size definitely made up for that small detail. One of the benefits of ordering from P. Terry's is that you can easily customize your burger and add a number of toppings, including grilled onions, the chain's special sauce, tomato, lettuce, and more. I thought the burgers were juicy and the pickles had a tart crunch to them. The bun was slightly underwhelming, but I thought it was an excellent, large burger with tons of flavor, especially for the low price. I also thought the mustard really came through and added a lot to the burger. The double cheeseburger from Shake Shack was the second most expensive burger I tried. I paid $13.29 for a double cheeseburger. I could customize my toppings, but I went with pickles, onions, and Shack sauce. Right away, I thought the burger was massive. The burger patties were perfectly crispy on the outside and covered in gooey melted cheese. The pickles also looked large and homemade. It was even heavy to pick up. The toppings were generous and the chain's signature Shack sauce, which is a mayo-based sauce with a slight mustard flavor, made it really tasty. The cheese was thick and perfectly melted. However, biting into the Shake Shack burger was a little overwhelming, in my opinion. The burger was huge, which was both an asset and a hindrance. I struggled to get through more than a few bites. However, despite being the second most expensive burger, I thought it was worth the price. The burger patties were much thicker than the other burgers I tried, and the toppings took it over the edge in terms of flavor. Overall, I was impressed ... but stuffed. In seventh place was the double-decker burger with cheese from Checkers. The burger has since been replaced with the Big Buford, which has all the same ingredients but a bakery-style bun instead of a sesame-seed bun. The burger costs $8.39 at my local Checkers in Brooklyn. I thought this burger was a little pricey for the size. It was smaller than my hand, though it did include a variety of toppings like tomato, lettuce, and red onion. The burger also comes with American cheese, dill pickles, ketchup, mustard, and mayonnaise on a toasted bun. The burger patties were very juicy, and the toppings tasted fresh. I also thought the American cheese was very tangy and flavorful. Overall, I enjoyed the combination of flavors. However, the price prevented this burger from ranking higher. I also tried the double cheese slider from White Castle. White Castle sliders tend to be eaten in pairs, so I ordered two. Each burger cost me $3.59, so I ended up paying $7.18. The burgers were small but packed with flavor. The amount of toppings on each burger was generous. The pickles were crunchy and flavorful. Though the burgers each had a bun sandwiched in the middle of the burger, it wasn't too bready — instead, it allowed the flavors to really come together while still being filling. I was blown away by the cheeseburgers from White Castle, a result I admittedly wasn't expecting. As the cheapest and smallest burgers, I was expecting them to be a little lackluster. However, I found that good things definitely come in small packages. The onions, condiments, and pickles were flavorful, but it was the beef that really impressed me. The small-but-mighty burger was one of the most flavorful out of the ones I tried, easy to eat, and perfectly priced. My fifth-favorite double cheeseburger was from Five Guys. Five Guys doesn't technically have a "double cheeseburger" — its regular cheeseburgers already come with two slices of cheese and two beef patties. My burger cost $13.55, excluding taxes and fees, making it the most expensive burger I tried. I was able to customize my toppings, but I ordered the burger with pickles, grilled onions, ketchup, and mustard. Right away, I noticed that the toppings were generous. The pickle slices were large, and none of the toppings cost extra to add. The burger was large without being too intimidating. I thought it was a perfect size. It required two hands to pick up and eat, but it wasn't as heavy as the burger from Shake Shack. Slices of melted American cheese coated each burger, and there wasn't so much sauce that it dripped out from underneath the sesame-seed buns. The burger patties were crispy on the outside but juicy on the inside. I thought the pickle slices were thick, crunchy, and tart. I also really enjoyed the choice of a sesame-seed bun — it added a bit of texture to each and every bite. The grilled onions also really impressed me. They were soft and almost caramelized, adding a lot of flavor that I didn't get from any other burger. My fourth-favorite double cheeseburger came from Sonic Drive-In. The SuperSonic double cheeseburger was the only burger I tried that came with lettuce and tomato. Since this was the default option, I decided to try it with these toppings rather than specifically remove them. The burger cost me $9.75, excluding taxes and fees. The burger came with a hearty serving of shredded lettuce, tomatoes, two slices of cheese, diced onions, pickles, mayonnaise, and ketchup. Unlike Sonic's quarter-pound double cheeseburger, which comes with two junior patties, the full-size burger has a combined half-pound of meat. The bun was perfectly soft but still held the sauce-covered burger together. The ingredients tasted fresh and vibrant. The tomato wasn't too watery, the lettuce was crisp, and the burgers tasted well-seasoned and juicy. Plus, the burger was a very generous size. However, despite all these accolades, I thought the price was a little steep compared to what I got from Cook Out and In-N-Out. My third-favorite double cheeseburger came from Cook Out, a regional chain I visited in South Carolina. You can order a "big double" from Cook Out any way you wish, but I ordered mine with cheese, ketchup, mustard, onions, and pickles. It cost me $4.99, not including tax. The burger came wrapped in foil and featured two juicy patties. It also had thick slices of fresh onion and large pickle spears layered on top of the burger. For the price, I thought the burger was out of this world. The cheese slices were thick and tangy, and the burger was perfectly moist and medium-rare. It was also very large, and, after already eating dinner, I struggled to get through more than a few bites, though I kept wanting to go back for more. At an amazingly low price, this burger definitely earned the second-to-top spot on my ranking. My second favorite came from 7th Street Burger, a smaller chain based in New York City. 7th Street Burger is a small chain of quick-service burger restaurants with 19 locations in New York, New Jersey, and Washington, DC. Since it opened in 2021, the chain has quickly grown a reputation for its no-frills approach to smash burgers, which feature crispy patties, gooey cheese, and the chain's signature sauce. I ordered a double cheeseburger, which comes with two beef patties, American cheese, onions, pickles, and house sauce on a Martin's potato bun. It cost $11.21, excluding tax and fees. There wasn't much customization to do for this burger — you can't order it with lettuce or tomato. However, this burger was perfect exactly as the chain designed it. The burger patties were delightfully crispy on the outside yet managed to stay juicy. Melted slices of cheese oozed between the two thin, expertly griddled, and charred beef patties, all smothered in the chain's signature sauce, a creamy, tangy take on classic burger sauce. The burger was served on a pillowy-soft potato roll, which kept things simple. There were no lettuce or tomato slices to cut through the rich, savory indulgence, but that only added to the burger's savory flavor. I didn't miss the opportunity to customize my burger with additional toppings. It was probably the best smash burger I've ever had. With pickles and onions to round out the flavor, the double cheeseburger offered a satisfying, nostalgic flavor that elevated the classic smash burger experience. In my opinion, the best double cheeseburger I tried was the famous Double-Double burger from In-N-Out. It cost me $4.90, which I thought was an excellent deal for the large burger sitting in front of me. One of the first things I noticed was how thick the burger patties were — they were much thicker than other burgers I tried at a similar price point. Most Double-Double burgers come with lettuce, tomato, onions, and spread. To keep my burger similar to the other burgers I tried, I ordered it with onions, pickles, and spread, which I thought tasted similar to Thousand Island dressing. The first thing I noticed about the In-N-Out burger was how juicy the burger patties were, followed by the incredible layers of cheese. The cheese slices were perfectly melted and coated each part of the burger, something I couldn't say about any other burger I tried. The bun was perfectly soft and held everything together perfectly, while the special spread had my mouth watering for another bite. Of all the burgers I tried, I thought the In-N-Out double cheeseburger packed the most flavor for the best price. When it came to a double cheeseburger, the West-Coast chain really nailed it. The burger was beyond flavorful, the perfect size, and, in my opinion, very good value for money. The next time I'm in a state with an In-N-Out, I know where I'll be filling my burger craving.

McDonald's Snack Wrap causes alarming shortage
McDonald's Snack Wrap causes alarming shortage

Miami Herald

time21-07-2025

  • Miami Herald

McDonald's Snack Wrap causes alarming shortage

The McDonald's Snack Wrap is finally back after years of fans begging the fast-food chain to relaunch the beloved menu item. However, despite being the company's most anticipated return, the hype led to some alarming issues it hadn't foreseen. Don't miss the move: Subscribe to TheStreet's free daily newsletter The McDonald's Snack Wrap debuted nationwide in 2006 and quickly became a fan favorite. However, it was discontinued in 2016, since it was time-consuming to prepare and placed a financial burden on the fast-food chain. Related: McDonald's menu finally brings back most-wanted fan favorite Due to consumer demand, McDonald's returned the Snack Wrap to select locations across the U.S. for a limited time in 2020, but it was eventually removed from all menus by the end of the year. Still, customers remained vocal. After much fan pleading, the company announced it would relaunch the menu item, officially bringing it back to all locations nationwide on July 10. Following the reintroduction of its infamous Snack Wrap, McDonald's (MCD) suffered a lettuce shortage, as first reported by The Wall Street Journal. To quickly address the issue while working on a long-term solution, the fast-food giant instructed the affected franchisees to prioritize lettuce in the Snack Wrap and reduce its usage in other menu items, like the McChicken, that contain the ingredient. More Food News: Papa Johns announces wild new menu deal to win back customersPopular Mexican restaurant chain expands to new marketPopular chicken chain is begging customers to give it another chance However, McDonald's knew some customers would not be okay with a lettuce-less McChicken, so if they were unsatisfied, employees were advised to suggest McNuggets or a McDouble instead. The lettuce shortage was brief and has now been solved, but there's more to this panic. Although the temporary lettuce shortage might have annoyed customers, McDonald's was probably jumping for joy. Like most food companies, McDonald's calculates the supplies needed at each location based on demand forecasting and inventory management to minimize food waste. Ahead of the Snack Wrap relaunch, McDonald's projected the necessary quantities of each ingredient to ensure a smooth rollout, most likely using historical sales data from previous years. Related: McDonald's menu brings back wildly popular Happy Meal promotion So, although it may sound contradictory, the resulting shortage is actually a positive indicator that the Snack Wrap investment is exceeding expectations and resonating with consumers more than it did when initially launched. This is a promising sign for McDonald's U.S. business, which has been struggling with tumultuous slowdowns and concerning declines. The company's same-store sales fell 3.6% during the first quarter of 2025, marking the biggest drop in nearly five years. A significant contributor behind these troublesome numbers was a decline in guest traffic, but with the return of the Snack Wrap, McDonald's may turn its business around faster than anticipated. Related: Veteran fund manager unveils eye-popping S&P 500 forecast The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store