Bread, cheese and beef all come from within a 100 miles, making the classic burger a local affair at the Hume Hotel.

A new business in Nelson that provides locally-raised meat has found a willing partner in the Hume Hotel.

Jen Barclay created Fattoria this summer and it’s her business that provides the heart, as it were, to the burger.

The 100-Mile Burger draws on beef from Creston, cheese from Grand Forks and buns from Pass Creek to live up to its name. It was re-introduced to the Hume on Friday, Aug. 27.

Re-introduced is the right word because the Hume couldn’t keep up with demand and sold out within 24 hours when they first launched the burger.

Ryan Martin, general manager of the Hume, had bought burger for what he thought would be a month and was astonished how quickly it went.

It was a response Barclay was excited to see.

“I am just so thrilled that people are willing to eat this way and make that choice. This is about small independent business coming together to support each other to help make a difference about the choices we make about food and about buying local.”

Read the full story at Food In The Koots.