We survived the first day

After 24 hours, the biggest hurdle is living without coffee. Otherwise, it's much of the same food, just made locally. The idea is not to lose weight, but gain insight. This blog reflects some contrasts in our lives in that I'm using a technology of the future to write about slow food and traditional skills of the past.

Sunday's menu included BST (bacon spinach tomato) sandwiches for brunch. Afternoon snacks of beef sticks and string cheese with apple slices.
Dinner was sirloin tips stew with onions, potatoes, rutabaga and carrots. Baked pears with honey for dessert.

For breakfast today, we had whole wheat pancakes, maple syrup topped with fresh raspberries and applesauce.

The food came from Blue Ribbon Meats in Hilbert, Morning Glory Dairy in De Pere, Oneida Apple Orchard, farmers markets and Washington Island wheat flour from the Washington Hotel Restaurant and Culinary School.