Although I didn't have a full-fledged multi-ingredient local meal, I did have an Ida Red apple from Alex Nemeth's orchard in Ypsi for breakfast, so that counts as 100%, right?
I thought I might be able to eat local at the salad/hot bar at the food co-op, but the only labeled local-food I was able to include were the buckwheat sprouts (from Earthworks?).
I did spend some time whipping up a brew of kefir/tibicos though! I used kefir I bought from Mark from Thompson's Organic Creamery at the downtown farmers market this past weekend. For this batch I used sugar, lemons, blackstrap molasses, sodium bicarbonate, figs, and local pollen, but I'm hoping to transition into more local ingredients, like Michigan grown apricots or paw-paws.
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