Fresh Food

Gr 6 Up—This film focuses on the sustainability movement and specifically on three chefs who left big city restaurants to become sustainable farmers and open their own establishments. The chefs bought land in central Illinois and began educating themselves about the farming procedures that don't employ chemicals or hormones and harvests don't travel long distances. Chef Ken Myska speaks enthusiastically about the endeavor and the importance of preserving the ecosystem. Shots of farmers harvesting food and producing gourmet meals will make your mouth water. Epiphany Farms has reached its goals of gaining the support of the community and educating people about the desirability of eating local. The differences between organic and sustainable farming are discussed and a short history of farming is presented. As farms have moved from family to factory farms, food has become less expensive and more abundant, but less tasty and nutritious. Factory farm practices are harmful to the environment and potentially to consumers. Brief interviews with interns and farm visitors are presented. Suggestions for finding sustainably produced foods are offered. The narrator oddly emphasizes random words in a stilted delivery. This interesting film will make students think about where their food comes from and how it is grown and may inspire some to pursue work in agriculture.—Constance Dickerson, Cleveland Heights-University Heights Library, OH