Three chefs from around the world teamed up in Illinois to create Epiphany Farms, where they raise pigs, chickens, cows, and crops. In addition to selling at a local farmers market, Epiphany conducts tours for children, other kitchen professionals, and the general public; engages in community-supported agriculture; hosts educational dinner parties; and trains a generation of enthusiastic young agriculture and culinary students as interns. Producer Melanie Nelson and director Judy Jennings manage to cram a lot of information into this rapidly-narrated profile, including a brief history of American agriculture, an overview of current production practices (food travels an average of 1,500 miles from production to store in the U.S.), a description of family farms, and a discussion of the differences and similarities between organic and sustainable farming. Offering a solid bite-size introduction for students to the growing trend of local, sustainable food production, this is recommended. Aud: J, H, P. (F. Gardner)
Fresh Food: What Is Farm to Table?
(2011) 20 min. DVD: $79.95. Learning Zone Express. PPR. Closed captioned. Volume 26, Issue 3
Fresh Food: What Is Farm to Table?
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