I’m a hamburger traditionalist: I like them fixed the old fashioned way, with
no “modern” toppings like mushrooms, Swiss cheese, or jalapeno peppers, which is why I think I probably would have
loved Johnny White’s. ~ Ginger
From the journals:
Should you ask an old-timer in Bath County, especially in
Owingsville, about the best hamburger he ever tasted, the answer would almost
invariably be “Johnny White’s hamburgers.”
It has been told that he dipped them in meal and fried them in suet. At any rate, they were scrumptious and delectable
and almost any other adjective meaning great that you can think of.
Another man who was also noted for his hamburgers in
Owingsville was Bob Foley. Bob had his
stand usually either on Henry or Oberlin Street. Johnny White’s stand was usually on Oberlin
Street.
The stands of these hamburger specialists were small and
could be moved without much trouble. The
fronts were structured so that the front side would lift up and be propped up,
revealing a counter ledge. Inside would be a coal oil stove which furnished the
necessary heat for cooking and enough room for two people to work.
These hamburger men did not use buns but light bread. It was not uncommon for one person to buy
five to ten at a time. The price for
these delicacies was for many years all of ten cents, but they went up to
fifteen cents after World War II.
Another business that was good for the businessman and great
for the public has faded from the local scene.
Labels: Black History