(I'll start with a baby step.)

It was what summer lovers call a wonder-full day.  They mean sunny and hot.  (Ever since I was a little kid, I can get heat stroke in 20 - 30 minutes.  In the Okanagan Valley, 35+° C is not uncommon summer weather. I hibernate from mid June until mid September.  Despite the 'beautiful day' in the sunny Okanagan, we set out on our very first search for 100 mile food.
It was still early morning.  I ought to be able to survive for an hour?!?

The local Farmer's Market in our town is, as it turns out, quite lovely.  100 mile food was in relative abundance – as long as we're talkin' simple veggies … no 'fixins'  One great find was a $35 huge tomato plant with bright yellow tomato flowers all over it.  Won't it be scrumptious in toasted sandwiches:)

The problem of getting 100 mile food is not so much the individual ingredients, but the baked goods … additions – sugar, salt, yeast … personal care products … that are made, locally, but from raw materials that have travelled from the other side of the planet!

Still, in about an hour of meandering through the SA morning street market we made some initial connections to noble food … for MA - OC.  So, we don't eat in late fall and winter. Hmmm.  This could be another issue:)

But then, as if in direct answer to the question, and over a conversation about whether maple syrup from Quebec (3,000 miles + ) could be an exception, I met a potential canning-buddy.

I am excited!  This is already very, very good.  Now to find 100 mile – free run, organic eggs; butter; milk; honey … & flour!!! (That will make a person appreciate the Prairies!)