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100 Mile Life/Grandma Core

Tag: #100 mile diet #eating local #farm to table #local food challenge100 mile meals

A Week of 100 Mile Meals: What I Ate, What I Learned — April 26, 2025

A Week of 100 Mile Meals: What I Ate, What I Learned

/Barbara (Doll) Creelman/Leave a comment


By Doll | dollcancreate.com

I challenged myself to spend an entire week eating meals. These meals were made from ingredients sourced within a 100-mile radius of my home. The idea was simple but profound. I wanted to deepen my connection to the land. It was also about supporting local producers and exploring what it means to truly eat “close to home.”

Here’s a glimpse into what I ate—and what I discovered along the way.

🍳 Day 1: A Breakfast Grounded in Home

  • Meal: Scrambled eggs with local cheddar, served on English muffins from Oakrun Farm Bakery (Brantford)
  • Local sources: Eggs from the farmers’ market, cheese from a regional dairy
  • Reflection: Starting the day with food grown and made nearby felt grounding. No fancy ingredients—just simple, satisfying nourishment.

🥣 Day 2: Soup for the Soul

  • Meal: Carrot, potato, and onion soup with homemade stock
  • Local sources: All vegetables from a local farm store; stock made from leftover bones from a locally raised chicken
  • Surprise: The flavour was richer than expected—fresh produce really does make a difference.
  • Reflection: I felt connected to the rhythm of seasons and soil.

🧀 Day 3: Plough-man’s Lunch

  • Meal: A rustic plate of local cheese, apples, sourdough bread, and pickled veggies
  • Local sources: Apple orchard just 15 minutes away; pickles canned last summer
  • Reflection: This felt like a picnic from another era—slow, thoughtful, rooted in tradition.

🥘 Day 4: Comfort in a Casserole

  • Meal: Ground beef and rice casserole with herbs from the garden
  • Local sources: Grass-fed beef from a farm visit last fall; rice sourced regionally
  • Reflection: Planning ahead (and freezing local meat) makes this lifestyle more doable than I thought.

🥕 Day 5: Veggie Skillet Supper

  • Meal: Cabbage, carrots, onion, and sausage all tossed together in a skillet
  • Local sources: Veg from the local stand; sausage from a family-run butcher
  • Surprise: How much I didn’t miss anything “exotic.” This was deeply satisfying.
  • Reflection: Eating locally doesn’t mean boring. It means seasonal, vibrant, and flavorful.

🥚 Day 6: Brunch for Dinner

  • Meal: Local eggs, fried potatoes, toast, and rhubarb preserves
  • Local sources: Everything within 50 miles—truly a feast from close to home
  • Reflection: There’s something joyful in keeping it simple and making it special.

🍎 Day 7: Sweet Ending

  • Meal: Baked apples with oats and a splash of cream
  • Local sources: Apples from the orchard, oats from a nearby mill, cream from a local dairy
  • Reflection: A week of eating local ended on a sweet note—and I wasn’t craving anything else.

💭 What I Learned

  • Planning is essential. Local eating takes more intention but less complication than you’d expect.
  • The taste is better. Fresher food, fewer miles, and a story behind every bite.
  • It’s about connection. To farmers, seasons, neighbours, and your own values.

This week reminded me that food isn’t just fuel—it’s a relationship. And when that relationship is rooted in care, proximity, and community, every meal becomes a moment of grace.