For millennia, people have undertaken long, arduous pilgrimages to sacred sites, and even today we witness such journeys. The Hajj in Mecca comes to mind, and this week we’ve heard stories of individuals traveling from far and wide to attend the events surrounding Pope Francis’ visit to the United States. My current hometown of  Medford, Ore., recently has been the focus of a more mundane yet, to some, equally fervent pilgrimage . . . to the opening of the first In ‘n’ Out burger store in Oregon. In ‘n’ Out has developed a nearly cult-like following among some of its patrons since it opened its first location in Southern California in 1948. Founder Harry Snyder insisted on always using fresh — not frozen — beef with in-house, fresh-baked buns and hand-cut fries. Granddaughter Lynsi currently leads the still family-owned and -operated business (not franchised), which now boasts more than 300 locations in six states. Because of the emphasis on fresh ingredients, the chain will not open an outlet that is more than a day’s drive from one of its distribution centers. For years, Oregonians who’ve enjoyed the tasty menu elsewhere have been clamoring for an In ‘n’ Out in the state, with the closest site up to now in Redding, Calif., at least a six-hour drive from Portland. (And yes, folks have been known to make that trek solely to answer the craving for a double-double.) Having never visited an In ‘n’ Out before, I couldn’t quite understand the huge excitement expressed when the announcement came early this year that Medford would at last welcome a store. The grand opening earlier this month (on the founder’s birthday) saw people camped out the night before to be some of the first in the door and predictions of four- to six-hour waits in the drive-through line. Wait times fortunately were about half of that for the first few days, and while now, a few weeks later, lines still sometimes snake into the nearby mall parking lot, one can indeed get in and out in a reasonable amount of time. Apparently the company has plenty of experience dealing with the frenzy surrounding a new opening, and they are as efficient as they are proficient at making tasty food. I couldn’t tell you from firsthand experience, however, because I haven’t ventured there just yet. Though it’s only three miles from my home, I’ve decided to let the frenzy abate just a little more before finding out what all the fuss is about. Perhaps I’m also just a little concerned that I, too, might fall under the thrall of those “animal-style” burgers and fries and become an addicted devotée. — Patty Vanikiotis, associate editor/copy editor