Ground Rules

On Saturday, we were discussing what the ground rules might be for making a sandwich "from scratch."

Here are some thoughts:

• Neither of us are up for raising livestock, at least not in Rosewood, so any meat we use is going to be purchased. Where possible, we are going to look for local sources.
• There will have to be a "kitchen staple" exemption for things that anyone would have in their kitchen, like salt and flour. I'd like to limit this to as few ingredients as possible.
  
• Where feasible, we're going to grow any vegetables and herbs we use, but exceptions will be made for things that cannot be grown in SC under normal conditions.
  
• No commercial yeast will be used in any of the breads we make.
  

What does "from scratch" mean to you?