Breaking Down Steak 'N Shake

During a recent visit to my neighborhood Steak 'N Shake, I ordered a Coke and one of the chain’s famous double steakburgers. 

“With cheese?” the waitress asked.

“Yes please,” I said. The waitress had pink hair. 

“Lettuce, tomato...?” 

“Yes, please, everything is fine,” I responded, with a go big or go home mentality.

Now, a list of each raw ingredient I could distinguish from my deliciously messy steakburger: 

• pickle (hmm, where’s a good place for a cucumber garden?) 
• lettuce (a giant farm in the midwest) 
• tomato slices (a giant farm in the midwest) 
• onion (a giant farm in the midwest) 
• steak patties (a giant farm in the midwest... Astoria, IL?)
• bread bun (California, I imagine)
• cheese (Vermont?) 
• mustard (a hot sweaty factory)
• mayo (a hot sweaty factory)
• french fries (Arkansas, probably, for the potatoes, which are shipped to a hot sweaty factory to slice & freeze them)

Though the origins of these ingredients may seem humble and healthy, it’s important to keep in mind how many people eat at Steak ‘N Shake per day. Since their popularity doesn’t seem to be waning,  I wouldn’t be surprised if Steak ‘N Shake sides with Quantity over Quality.