Localvore Lunch

There I was, lapping up a perfect work-from-home lunch of thick and yummy french toast made with a rustic loaf of bread, looking at the sap buckets on the trees across the road, when it occurred to me that I had inadvertently prepared quite a "localvore" lunch:

The bread came from East Hardwick (28 miles away by car).
The milk was processed in Barre (9 miles away).
The eggs came from some friends' hens (2.5 miles away).
The syrup came from Templeton farm, two houses south of here (.5 a mile away).

Yum. Templeton Farm, By Tim Seaver: