EAT LOCAL CHALLENGE DAY 17

Breakfast:
Leftover cornbread

Lunch:
Leftover cornmeal pie with greens, leftover yellow split peas

Dinner:
Kohlrabi - our own, cooked with cheese from Thomasville, Ga., and parsley from Athens, Ga.
Slaw - our own purple cabbage and carrots; Duke's mayonnaise from S.C.; nonlocal organic raisins
Catfish - farmed in Ga. or N.C.; breaded with S.C. cornmeal breading mix

Holy cow...I've had cornmeal at every meal today!