100 Mile Challenge

For those that follow Jacque’s blog i am doing the 100 mile 5 day challenge diet which starts Monday.
As we get closer to starting i start wonder about all kinds of things like what wine is with in 100 miles, what beer? does it matter if the hops in the beer came from somewhere else.

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33 Responses to 100 Mile Challenge

  1. David Blaine says:

    Whitestone winery has it’s vineyard in Wilbur. They are the closest vineyard to Spokane.

  2. John Speare says:

    >> does it matter if the hops in the beer came from somewhere else.

    Unfortunately, yes.

  3. Geneva says:

    What is the name of the organic winery in the Lake Roosevelt area?

  4. BrightSpirit says:

    Does anyone know of wine grapes that grow within 100 miles. OK i can live without coffee but now i need to give up wine and beer. What is a girl to do…..And even if said wine grapes exist they likely used sulfites which they shipped in from who knows where.

  5. David Blaine says:

    Whitestone grows it’s own grapes in Wilbur. Well within the radius.
    China Bend (the organic wine) is right on the cusp.
    Dry Fly is local but their bottles are made in France so I don’t know how that fits into the challenge.

  6. Geneva says:

    Thanks David Blaine that is the one I was thinking of

  7. Andrew says:

    Hi BrightSpirit,

    Do you know if any of the local items from this week’s fresh produce variety box are from within 100 miles?

    I got the corn, tomatoes, lettuce, nectarines, squash, carrots, peaches, taters, onion, broccoli, cucumber (and the other nonlocal items).

    I would love to be able to hang onto some of it until the contest.


  8. BrightSpirit says:

    Whitestone Wines all have added sulfites so that kicks them out due to the sulfites.

    I also want to say that at Fresh Abundance we consider local within 200 miles just because of the geography of our area. A good part of the first 100 miles is marginal land and much of the rest is desert. Our largest local food areas are the Yakima Valley, Wenatchee, North of Spokane through Addy, Kettle Falls, and some areas along the Columbia river. We have a wonderful fertile Spokane Valley which is now houses and strip malls with a few very small farms, we also have the palouse which is mostly crops that are shipped out of Washington State. This is why p.e.a.c.h. has put together the p.e.a.c.h. Farm School where we will train farmers on the farm and match them with land under the p.e.a.c.h. farmland trust. We have fertile land within 100 miles that we are not for the most part growing food on.

  9. BrightSpirit says:

    China Bend is Organic Sulfite free—are they within 100 miles???

  10. BrightSpirit says:


    The Fresh Abundance weekly box is the best way we have found to support local farmers who grow safe food. We move way more local produce through this system then through the grocery store. Again we consider local for the box and store within 200 miles. The items in the box that are within 100 miles are
    Summer squash

  11. Geneva says:

    China Bend is what is on the SFB debate right now. I have been emailing with the winery.

    Added sulfites might not be an issue if they came from the radius b/c wine produces sulfites to begin with. Newer wine producers can’t obtain the yeast from their crops b/c they have not been around long enough to produce it on its own. … or that is how i understand it.

  12. BrightSpirit says:

    Sulfites are shipped in and added to most wine. You will find no sulfite added wines when they are organic. Yes wine does naturally have sulfites but it is the added sulfites in question.

  13. BrightSpirit says:

    One more thing, there is a lot of produce even at the farmers market that are from farms that are more then 100 miles away. i think we should have to state the farm for each piece of produce consumed.

  14. Crystal says:

    According to the radius map a lot of us have been using (posted on SFB), China Bend easily falls within 100 miles. So now the question is whether the yeast they use is wild?

  15. Geneva says:

    This is the full quote from that winery, which prompted the question on SFB today.

    “Yeast is used to ferment the grapes, and although it is racked off the final product, it does come from outside the area. Older wineries eventually overtime can build up a wild colony of the yeast they use and no longer need to buy it, my winery is to young to culture any wild yeast.”

  16. Monique says:

    So, how about Dry Fly? It doesn’t matter where the bottles come from because we’re not eating them, right?

    Do they use anything in their alcohol outside the 100?
    Isn’t it funny to think we’re concerned about going without alcohol for 5 days? ha.

  17. Rachel says:

    The other question about wine, as I mentioned on the SFB, is what they used to sweeten their wine/feed the yeast. We have wine grapes in our back yard and make wine from them, but we sweeten the wine with cane sugar. As far as I know, this would disqualify my wine.
    However, if there is any local mead, it’s possible they use local honey for that and it would count. We also made mead last year, with local honey.. but it’s out because it’s spiced mead. :-P

  18. BrightSpirit says:

    Is Northport within 100 miles?

  19. Rachel says:

    Northport definitely is. The little radius on the image on the SFB goes up into BC at about the point that 395 crosses the border and then all the way over until about halfway through the Idaho panhandle.

  20. Geneva says:

    Rachel, I think the homebrew wines and beers that have sugar added are out. You can get the China Bend wine and they do not add anything to it but the yeast. No sugar, etc. I am not sure about a Mead maker that doesn’t use more than honey. I am sure there is one. Time to research.

  21. Geneva says:

    Moneeeq Dry Fly, yeah, the bottles don’t matter for this challenge. I think we would go insane looking at where the materials were packaged from and what type of car got them to us. A worthy challenge but not part of this one (this time).

    Time to research Dry Fly. I had the Whiskey.

  22. BrightSpirit says:

    Where is the yeast in the China Bend wine from, dosn’t the yeast make the wine a no food if it’s not from 100 miles?

  23. Remi says:

    BrightSpirit, that’s the basis of the discussion going on here:


    China Bend is too young a winery to fully produce its own yeast. The question, then, is whether yeast should be allowed the same way seeds are counted. (I believe you actually raised that question.)

  24. mandie says:

    Try golden hills brewery in airway heights for local beer with local ingredients. i know a couple of home brewers who have won awards and use all local stuff, but its not for sale to the general public.

    also, nordland winery in spokane valley gets their grapes from the yakima valley…don’t know about everything else…might be worth looking into.

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  26. BrightSpirit says:

    This is really hard. I miss salt and I work so many hours that I eat on fly even though I eat mostly local good food. Monday I woke up in a hurry to get out the door and realized that I did not remember to bring home my 100 miles foods. I rummaged through my kitchen trying to find any 100-mile foods and found bee pollen from Pomery. I also had milk but I don’t drink milk. I ate some bee pollen and went to the p.e.a.c.h. Farm for Monday AM harvest. Fortunately the farm is full of fresh produce so I ate fresh tomatoes, the black cherry tomatoes are my favorite of the moment, cucumbers, peppers and tomatios. I still ended up being very hunger, likely due to the hard physical work of harvest, by the time I got home at noon. Again I found myself in my non-100 miles stocked kitchen and came up with this dish. I took cream from the top of the milk and sautéed summer squash, tomitios, fresh oregano and green onion most of which came from our front yard garden (thanks Jac!—he is the one who plants and waters it). It was ok but it REALLY needed SALT! On Monday I missed salt more then anything. I also had a cup of hot tea with mint from our front yard sweetened with local honey, a bowl of cereal with Emmer flakes, honey and milk. What really sustained me was the half gallon of Green Smoothie I made with kale from Tolstoy, chard from Front Porch and nectarines from Twin Springs. Again, I miss salt more then anything else.

    I want to know what food and creativity that other have come up with.

  27. Geneva says:

    My lack of prep made my hungry too.

    You can view all of the blogs by clicking on the links on the challenge updates http://www.spokanefoodblog.com/

    I would say Crystal the contest vegan, is the most creative and prepared.

    Those green smoothies are a fantastic idea!

  28. BrightSpirit says:

    Ok i give up, i just don’t understand the Techy part of where to post. i do care about local food and we at p.e.a.c.h./Fresh Abundance are working hard to get much more local food into production.

    Check out this link and see what we are up to.

  29. Andrew says:

    Don’t give up, BrightSpirit! Maybe Jacque can show you how to make a new post on the blog. Or you can always email your updates to Remi and Geneva at editorialboard@spokanefoodblog.com and Remi.

  30. Geneva says:

    BrightSpirit, you can just post a comment anywhere your blog, the SFB blog, any of them and let us know your progress. If you want to use email instead you can send one to editorialboard@spokanefoodblog.com and it will be posted for you. Digital divide large or small should not keep people from playing. We can help. :)

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  32. BrightSpirit says:

    Thanks for all the care next time I will have someone explain this web you all ride around on so I can play.

  33. David Blaine has very good showmanship and his magic tricks are good too.~’:

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