Hello, my friends! Have you ever stopped to think about where your food comes from? Is it flown in from thousands of kilometers away or sourced just down the road?
Welcome! This is Doll from Doll Can Create, where I share my journey of crafting and living intentionally. Today, I’m diving into the second set of rules I’ve created for my 100-Mile Life Experiment.
Rule #1: Use What You Have
In my last post, I talked about sourcing local wool for my knitting and crafting projects. While I work towards fully local wool, I’ve also committed to using what I already have. My Sophie scarf, for example, was made from yarn already in my stash. It may not be local, but it’s a step toward sustainability.
Now, I’m turning my attention to food—where it’s grown, processed, and packaged. My goal is to source as much as possible from within a 100-mile radius of my home.
Rule #2: Local Meat
Finding locally sourced meat is tricky. Many grocery store options are imported, like New Zealand lamb. However, I know of at least one local processor, and I’m exploring food delivery services that prioritize local meat.
Prepared products require extra scrutiny—labels often reveal where meat was packaged, which may or may not meet my 100-mile rule. It’s all about reading labels and asking questions.
Rule #3: Local Cookies and Baking
When it comes to snacks, I’m rethinking my choices. For instance, Oreos are made in Montreal, which is outside my 100-mile zone. Instead, I’m revisiting local options like Dare cookies or baking my own treats.
To support this, I’ve revived my sourdough starter. The warmer temperature in my apartment has helped it thrive, and I’m excited to bake bread again. I’m also researching local grain mills for flour from nearby farms.
Rule #4: Produce and Dairy
Winter makes sourcing fresh, local produce challenging, but I’ve found creative solutions:
- Local dairy: Summit Dairy, just outside Ancaster, produces excellent products from its own herd. While slightly more expensive, their milk, cream, and chocolate milk are worth it.
- Produce options: I’ve started using services like Produce Express, which allows me to choose local fruits and vegetables.
- Sprouting at home: To enjoy fresh greens year-round, I’ve begun sprouting mung beans, radishes, and pea shoots. It’s a quick and satisfying way to supplement my diet with homegrown nutrients.
A Few Exceptions
Of course, I have a few items that I’m allowing myself to buy outside the 100-mile rule, like matcha tea, green tea, and coffee. But even here, I plan to transition to local roasters once my current stash is used up.
Sharing the Journey
This journey is just beginning, and I’m excited to share more about my research and discoveries in future posts. From finding local suppliers to adapting recipes, it’s an adventure in mindful living.
What about you? Does the idea of sourcing food locally appeal to you, or does it feel daunting? Share your thoughts in the comments—I’d love to hear from you.
Until next time, this is Doll from Doll Can Create, reminding you that you can too. Let’s create a more intentional, sustainable life together.
Stay tuned, and bye for now! Blessings to you.
