At the Breadalbane Inn stand, Chef Dean Michielson offered a delicious cassoulet of venison sausage, duck confit, lamb and beans topped with goat cheese in organic potato cups. “The venison sausage came from Guelph's Rowe Farm, the cheese from River's Edge Goat Dairy, in Arthur, and the potatoes from Lady Bug Acres Farm in Elora,” he explained. “We cooked the beans in dark beer from Guelph's F&M Brewery.”

It was a perfect example of how eating locally is not only delicious, but also environmentally friendly, saving fossil fuels used for transportation. According to the authors of The 110 Mile Diet , the average grocery item travels 2,400 kilometres between the farmer and the consumer's table.

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