30 Days Into the Eat Local Challenge

Eat Local Challenge Day 30
(Read What & Why I am Doing This Here)




Breakfast Day 30
Toasted Homemade Whole Wheat Bread* and Butter [source: Straus] *Bread made with local home ground flour; wheat berries [source: Eatwell], and oil [source: Bariani] plus yeast and salt

Lunch Day 30
Leftovers from: Bar Jules: potato, celery, and celery root soup with chives

Snacks Day 30
Pecorino [source: Andante], Pepato [source: Boccalone]

Dinner Day 30
[Neighbourhood spot, Moshi, Moshi] Sushi and tempura from I don't know where?Fresh Uni from Fort Bragg

Drinks Day 30
Tap Water, Tea (1 Cup) sake


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce




© 2008 Sam

30 Days Into the Eat Local Challenge