At the Chanterelle Inn in glorious Cape Breton, innkeeper Earlene Busch is the first participant to write about the concept of food miles:
The Chanterelle Inn will declare August 5 to be a part of the Great Canadian BBQ event. “Food miles” and names of farms from which the ingredients were purchased will be stated on the menu
Chickens-Glen-Ryan Farms -40kms Greens, veggies-Meadow Mtn Farm -2kms Red-runner beans – Reid Farm-3 kms. Blueberries, Chanterelles -foraged from the property Raspberries, potatoes -Hank’s Family Farm-40 kms Flour-Speerville Grains, NB
For 30 years, I have been trying to develop a BBQ sauce recipe and finally I think I have perhaps gotten it right. So, the Inn will serve local free-range chicken and ribs from locally-grown pork. It will be smoked over apple and cherry wood (no gas or briquets to prevent a petrochemical exposure).
Soups will be freshly made Cream of Chanterelle, tomato-basil, and lobster bisque–all made in our kitchen; crusty artisan breads made from Speerville organic grain, salad of local organic greens with vermouth dressing, roasted root vegetables, red- runner green beans in a herb butter. For dessert, we will feature fresh raspberries, cheesecake with Chanterelle topping, fresh blueberry pie. Featured wines will be from both Nova Scotia’s Jost and Grand Pre.