Breakfast was easy enough; after my non-local coffee with local milk, I was awake enough to remember that it is Eat Local Week. I made a smoothie of Duryea Farm yogurt and frozen NJ peaches (I threw in half of a frozen banana to thicken it, that's my cheat) and local honey. Lunch will be a tomato sandwich. The bread is locally produced, but not made from local grains. Wild Hive is the only source I know for that. And truth be told, it will have mayo, not local. And dinner, which I'm very much looking forward to, will be a Hungarian dish of peppers (from my garden) and onions (Threshold Farm) and Hungarian sausage (I bought it while I was in Cleveland, and it was local to where I bought it--that counts, right?) and paprika (not local but vital to the dish)sauteed to perfection in lard (home-made, from Fleisher's pig). I'm not sure how I'm going to handle hunger pangs in between. I do snack alot. -kp