EAT LOCAL CHALLENGE DAY 6

Breakfast:
Pancakes - whole wheat flour from Logan Turnpike Mill, Blairsville, Ga.; Southern Biscuit self-rising flour from Newton, N.C.; eggs from Florida; organic milk from N.C., my own yogurt
Blueberry syrup - from the Blackberry Patch, Thomasville, Ga. (I found this at Big Lots, believe it or not! They had toasted pecan, raspberry, and blackberry flavors as well, but we chose the blueberry because it's the one the s.o. likes best on his pancakes.)
Orange juice - from organic Florida navel oranges

Dinner:
Strawberry shortcake - whole wheat flour from Blairsville, Ga.; self-rising flour from Newton, N.C.; butter from Florida; organic milk from N.C.; strawberries from Watkinsville, Ga.; sugar from Florida
Brawn - homemade from a half pig we bought in middle Ga.; served on bread from Decatur, Ga., with Sauer's mustard from Greenville, S.C.
Asparagus gratin - our own asparagus; Duke's mayo from Greenville, S.C.; nonlocal Parmesan cheese
Mint juleps - our own mint; Florida sugar; Tennessee whisky