I got this email from a guy, and he thanked me and he said the 100 hours was the best thing he'd done because he used the time to organise an event he'd always wanted to do.
The event was called Porkcamp, and he ran an event over a weekend to go from farm to abattoir to butcher to kitchen to restaurant to plate -- and invited butchers, chefs, foodies, everyone. He spent his 100 hours to organise that event, and said it was excellent.
The story doesn't end there. A couple years later, I emailed him again - Florian his name is - and asked if I could share his story. And you know what he said? He said he'd done Porkcamp again...
Source: Foodtrips
Matt Webb, Web Directions South 2014 (Sydney, Australia), October 2014