Founding Farmers

While we may not have been filming as soon as we arrived in Washington DC, we did hurry ourselves over to Founding Farmers, a phenomenal restaurant on Pennsylvania Avenue whose menu is made entirely of organic, sustainable and biodynamic meals. The place obviously isn't only for those on the fringe, it was packed. I ordered the maple syrup and apricot glazed line-caught salmon with swiss chard and deviled eggs as my appetizer. Steve dined on scallops with fresh oysters for his appetizer while Scott had the meatloaf (all grass-fed!) with a homemade grapefruit beverage concocted freshly each day by the bartender. Granted the meal was out of this world, but the thing that BLEW US AWAY was the fact that Adam Barr, our great farmer friend from Kentucky was seated a mere 2 tables away.  Conversation and hugs abounded. While we were in town for the National Organic Standards Board meeting, Adam sits on the Board for the National Family Farm Association. Who would think that a city of suits would attract so many people concerned about farm issues at the very same time. We were then off to the hotel to get a great night's sleep for what is sure to be an adventurous trip to DC!

Lost River Co-Op

Today we visited Andy Mahler, one of the founders of the Lost River Co-Op in Paoli, IN. While many people might imagine that rural areas loaded with family farms have an abundance of produce to share, the reality is quite opposite actually. With so much space between neighbors, farmers spending much of their time on their land and so few actual residents per square mile, there are hardly the outlets for them to share the fruits (and veggies) of their labor.

That's where Andy and a group of local produce-loving enthusiasts intervened. They began Orange County Homegrown and got the first farmer's market set up. After the success of this, they saw that there could be a consistently available supply and began the Lost River Co-Op. A Co-Op works in two ways: It serves as a neighborhood grocery store to anyone who wishes to shop there and also has a membership option in which members can get reduced pricing. At some Co-Ops, members even get a share of the cut at the end of the year. It makes perfect sense that if you are going to shop somewhere, put $90 or so dollars in and become a part owner. You get your money back very quickly in the lofty discounts.

Lost River not only provides a place for all things local to be sold - apples, pears, beef, pork, eggs, you name it - all from around the community, but has the shelves stocked with earth conscious options as well. To me, the best part of the store is the amazing deli in the back offering a very delicious, nutritious, local and organic lunch every day. They have fresh soups and sandwiches and the price is actually less that what you would be charged at other local haunts. This is a great way to feed the area healthy food but Andy notes that as word gets around about the amazing offerings in the deli, it entices new customers who might have thought Lost River was some type of hippie, granola grocery store and previously passed it by, to give it a chance. They might come for the lunch but end up picking up some groceries too.

The environment is friendly, clean and helpful. It's no wonder Lost Rive Co-Op is such a success. Just having celebrated their one year anniversary, we wish them loads of luck into the future, though we think there's no where but up for this much needed grocery store in a place with so much farmland and produce and so few outlets to find it.

Ivor at Oxmoor Farm

Not that any man would ever want to be compared to a unicorn, but this is how the film crew would describe what it was like hearing about Ivor but never seeing him. It's like the whole town has been positively effected by this man and yet, after calls and emails, we could never find him. Finally at dusk he appeared. It was worth the wait.

Granted the mysticism died down after meeting him but the awe factor increased. Ivor is the co-creator of Grasshoppers. It is a collective that nearby farmers can join that facilitates the distribution of their food not only to farmer's markets and CSA members, but also to those located in the West end where there is a huge food discrepancy. While more middle class and affluent areas have one grocery store for every 15,000, the West end has one for every 80,000. There is actually a road where there are 121 fast food restaurants on a 1.5 mile strip. With nearly 80% of the people living in the area not driving cars, fast food is often the only option. Most children eat fast food twice a day there. 

Ivor has loved farming since he grew up on a dairy farm as a boy. After attending college and learning even more about the field, he made it his life's work. Oxmoor Farm is a small little area tucked next to I-64 and behind a big golf course. I don't think most people would know it existed. The farm raises a myriad of veggies as well as turkeys. 25% of their yield goes to the CSA members, 50% to the farmer's markets and 25% to Grasshoppers. Often it's the Grasshoppers produce that is served at the Stone Soup kitchen dinners (see previous blog entry for more info).

Very well spoken and dedicated to spreading the wealth of healthy foods for all, he is not about creating a rift between the organic and conventional farmer which was a change. He feels that there is a place at the table for everyone including all types of producers. While not one to use chemicals himself, he believes that in some cases they are needed and doesn't chide farmers who do. He thinks that making a move towards sustainability doesn't mean that someone must be all or nothing, but rather a bit of this and a bit of that. 

I have heard this before that the support of local, family farms doesn't mean there should be ostrasization of bigger farms that are conventional. It is true that if we vote with our fork and support the smaller farmer that more money will go into the pockets of those doing the most good, but as Ivor and others have pointed out, a person chooses a life of farming because it is a labor of love. Support all farmers who want to generate food for us, but consumers have the true power, buying from those who raise it most consistently with their beliefs and that will shape farming's future.

We look forward to seeing Ivor again next week as he takes us down to Grasshoppers HQs where the food for the West end is divvied up. So many people are being introduced to fresh, whole food again thanks to Ivor and his vision. We have met the man and now see why so many are so impressed by him. He, like many farmers, does it because he truly cares about the food that people eat and it is evident in all he does.

Laura Riccardi and Biodynamics

Every now and then someone comes into your life through your work and it feels like they are supposed to be your friend forever. I can't quite place whether this is something unique to me with Laura Riccardi or if she is just so damn magical, positive and full of light and life that everyone gets a sense of being blessed by her presence. 

Laura started off years ago after some interest in biodynamics by working at the Josephine Porter Institute of Applied Biodynamics and it turned into her life passion. After working with them for 4 years, she was hired to be the biodynamic prep creator at Foxhollow Farm. She has also started her own company where she provides biodynamic preps to farmers and gardeners and educates them on their use. Developed by Rudolf Steiner (Father of Waldorf education as well) biodynamics are an am amazing addition to the sustainable agricultural system. I am hesitant to explain exactly how it works for fear I do it a disgrace. 

But as Laura describes, it adds natural ingredients (such as chamomile, yarrow, stinging nettle, etc) that plants and animals can use to become more open to accept all the things in the cosmos and thus become as productive as possible. She explains that by cosmos, we needn't think of mysticism, but rather all things related to the earth, the sun and the moon that we are currently comfortable talking about plants and animals needing for growth. She also adds that we must realize that a being (plant or animal) that receives just tap water to grow and thrive does so in a much less greater manner than one that receives rain water. The reason for this is that as the rain falls from the sky, it gathers all the elements of the cosmos to infuse itself greater into the life it is nourishing. 

There are many elements that exist in the air and in our atmosphere that the rain collects and biodynamic preparations, when put on the land, allow the information of the world that is collected in the rain to be soaked up by the treated plants at a much greater rate. This creates tastier produce that grows much faster and heartily. One look at the garden behind Laura in this picture will give your the proof you need as this was definitely a drought year for Kentucky. The soil is still moist, rich and retains water and the needed nutrients so much better. Just for proof that she hasn't been watering, the garden is over a mile away from the closest hose and after toting water back there when the veggies were just planted and having a horrible time doing so you can trust her that she isn't dragging the water all the way back there any more. As Laura puts it, "that just wouldn't be very sustainable." 

Even hunters that migrate back by the remote garden have said that, though they wondered what kind of strange stuff Laura had been putting on the ground, they couldn't believe how green the garden was as asked if maybe they could try some biodynamic preps. If you can get a country hunter wondering about what organics and biodynamics are all about, you must be on the right track! As for the grass-fed cows raised on the biodynamically treated grass, their meat is very tender and nutrient rich. They also love eating it and do so in massive quantities - always good for when you want big, yummy cows! Just being around her makes you wonder if everything is growing so brilliantly because of the biodynamics or if it's actually her beautiful spirit just energizing everything around her. I, like the hunters, have seen the wonder of biodynamics first hand, but must insist that Laura's ebullient and warm personality must factor in there somehow.

(The picture with the horns is Laura, Holly, Samantha and baby Sophie burying the biodynamic preps to be dug up in spring.)

Heritage Cooking Class at Woodford Reserve

Mark Williams, the leader of Slow Food Bluegrass, invited us to the most delightful event - a Slow Food cooking class at the Woodford Reserve distillery. The theme was local, sustainable and slow foods for the holidays. Mark began by letting us know that as the Executive Chef for Brown-Forman, his goal was to show how, much like wine, bourbon could be added to anything in the kitchen to make it better. He was not joking. It went into everything. The attending group seemed awfully happy with his decision. 

The lesson started off with a Bourbon Red turkey. Having ordered one of these for my Thanksgiving dinner, I was very excited to see how specially prepared this bird. It turns out that butterball turkeys are double breasted because of the way that they have been bred (granted I could also inform you that they have a hard time moving once they get over a certain age because of how overly heavy they have been bred to be, but I digress). These Bourbon reds are a heritage breed that would have been what most people would have eaten before the changing of the agricultural guard in the 1940's. Very tender and flavorful, the onslaught of the  butterball breed nearly caused these birds to go extint. As of 2001, there were only 200 pairs left. Kathy Wheeler at Star Farm made it her goal to bring them back and has she in a big way. Her birds are organically raised and free range. Granted they are most expensive than a grocery store bird but you can eat Thanksgiving with a much clearer conscience. While the average turkey lives 3 months in a cage to get to your table, the Bourbon Reds run free for 9 months. Yes, they both meet their maker in the same way, but their Bourbon's lives are spent being being turkeys roaming around. 

It turns out that because of the lack of hormones and treatment, these birds are equal parts dark to white meat and thus cook a lot faster - A LOT - like, done in 2 hours or less fast. While the bird cooked, Chef Williams continued with an amazing cream of mushroom soup (with bourbon), cranberry sauce (with bourbon) and sweet potato souffle (with, you guessed it - BOURBON!). The group sipped on Apple Pie Cocktails and took a tour around the distillery. I was just proud they could still walk in a straight line at this point (I kid).

We learned that local foods can be the main part or simply an accent of every meal. The connection people have when they all come together to cook a meal is amazing. We have witnessed it time and time again. People that never previously knew one another are drawn together by the universal love of food. As everyone filled their plates with the delectable creations, conversations amongst strangers abounded. While everyone left with new recipes and a full stomach, the most consistent thing with the local food movement also occurred, everyone left with new friends.

Barr Farms

Settled in cozy Rhodelia, KY, Barr Farms sits in beautiful rolling hills right near the Ohio River. The farm, owned by the Barr family for seven generations, is now under partial ownership of the youngest Barr farmer, Adam. He and his fiance (yay!) Rae run a vegetable and meat CSA that makes its way to many a plate in the surrounding areas. 

Adam went off to college, leaving the farm behind but as soon as graduation hit, the call to return to land was incessant. He wanted to come back to the farm and change the way things had been done. Granted his father and uncle ran a decent cattle farm on the property, but now Adam was loaded with information on pesticides and treating the earth in a more respectful manner and became impassioned to supply local families with the healthiest of foods right from his own land. He mentioned the Native American outlook that we should create systems and traditions that are capable of lasting for seven generations and feels that it's quite profound that he is in fact the seventh generation to farm on the property. He has chosen to make a decision to treat the land with such respect and reverence that he wants the new sustainable system he is implementing to last for seven generations more. While this may seem like a lofty goal, his calm demeanor, tireless work ethic and true dedication to making sure that his customers know all about how the food was raised under his care, it seems like there is no way that Adam Barr can fail. 

It is really this sense of what is right for people, that overlaps everyone we talk to about sustainability and living a more localized life. Instead of lackadaisical attitudes, we have come across so many people that just want to do their share to make this world a better place. While so many people might say that "It's just food. What impact can that really make?" If people realized that our need for food and how we raise and grow it is the most profound impact and interaction that we have with the planet, maybe they might see that one less drop of chemicals on the land, one less sick, corn eating animal on our plates and one more dollar in the pocket of a local farmer really can make a difference if we all do our part. The filmmakers of "Down to Earth" never set out to guilt people into this lifestyle. We want people to feel an invitation to take their seat at the table. 

Whether it is one locally grown tomato from your local farmer or even starting your own little plant at home, even the littlest effort can add up to something big. Adam Barr is an inspiring person who, upon meeting him, makes others want to do something as impactful as he has. Though, in talking to him, you would never get the feeling that he thinks he is doing something profound, he is just following his heart and doing something he loves.

Clifton Community Gardens

Janie Estes, the founder of the Clifton Community Gardens, planned a day of fun, games, education and healthy food for the neighborhood. A huge connoisseur of local foods (we see her at Stone Soup kitchens and farmer's markets all the time!), she felt that her community was in need of its own garden. 

She researched throughout the area and found that Sacred Heart Village had some extra space on their property and they welcomed the idea of planting a small garden with open arms. Deep into their first year of growing, Janie notices the already tight-knit community coming together even more. It was because of this she organized a harvest festival at the end of the season. There were community activist groups there, games to play, yummy soups made with local veggies and demonstrations on how to create rain water barrels for home gardens. Janie and her family have found such a great community in the local food movement and thanks to her hard work and dedication she has brought that feeling even closer to home - 2 blocks away from her home to be exact. This just goes to show, with a little water, some seeds and loads of enthusiasm, a community garden is truly attainable by all.

Foxhollow Farm

Today we visited with Maggie Barrett and Janie Newton of Foxhollow Farm. A 400-acre farm in Oldham County, KY, they have recently converted their farm to an organic, biodynamic, grass-fed beef farm and vegetable CSA. Janie's mother created Foxhollow as a spa and wellness center years ago and simply leased out the surrounding land for conventional farmers to use. After the doctors at the wellness center noticed that so many of the problems had by the patients visiting from across the globe stemmed from chemical exposure, it just didn't make sense that they would have an interior haven for alternative medicine only to step outside onto a farm where the use of pesticides and fertilizers were commonplace. Thus, the conversion began. 

All of the pastures have been chemical free for years now and upon hiring Laura Riccardi to head up the biodynamics creation on the farm, the preparations have also begun treating the land. Foxhollow felt the first place to start was in healing the land and then slowly began adding cattle to the mix. They wanted only the best and healthiest grass for their animals because that would directly translate into healthfulness for their customers. The beef operation is truly a labor of love for Maggie, now the 3rd generation on the land.  While in college she had a marketing project and used as her example a "mock" grass-fed beef farm. The school project went so well and seemed very feasible. As soon as she graduated, Maggie returned to Kentucky to put her plan into effect. A year later, Foxhollow beef is well known all over the city. It's served in a local school and sells out at the farmer's markets. 

The amazing thing is that the price is almost exactly the same as what you could find at any large grocer - except you don't have meat that has chemicals, was mistreated or fed corn at any part of their life. For those of you who may not know, the importance of grass-fed beef is that cows are born with 4 stomachs that are undeniably made for eating grasses and only grasses. Corn is fed to them to make them bulk up so the farmers can get more for their money and have a heavier animal at a younger age. This causes the cows to be very sick to their stomachs for their entire lives and thus they are given heavy doses of antibiotics to keep them "healthy". These very antibiotics go right into your body when you eat the animal. By supporting grass-fed beef, you have a healthier animal, therefore, a healthier meal. The ladies (and gentlemen) behind Foxhollow consider this a labor of love. Their pride in their product is seen at any of the farmers markets where they sell their goods. You can even order an entire whole or half steer to feed your entire family for a year. A beautiful farm with beautiful people and happy cows, Foxhollow is truly a leader in amazingly tender and healthy beef.

Two words - Rodale = Heaven

We arrived later in the day on Sunday, winding around country roads, taking in the surroundings until we came upon the cleanest, quietest, pristine farm - home of the Rodale Institute. Paula Hunker, the Communications Director, was kind enough a few months ago, to invite us to come and stay in the farm's 1827 farmhouse for a few nights to document what is being done there to research organic farming methods. We could not wait.

The Rodale Institute has been at the forefront of the organic movement since the 40's and has since created the seperate entity, Rodale Press, which teaches people about health and organic gardening in publications such as Prevention magazine.

We settled in for our first night - I, trying to imagine all of the people that had lived in the home in years past and trying to adjust to the fact that I have just been in the noisiest city - NYC and the quietest little corner of the earth all within a few days of each other. Wow - was I glad we went to NYC first and not the other way around!

Clair Wilson, our hero of the week, arranged interviews for us with the CEO of the Institute, Tim LaSalle, the farm manager, Jeff Moyer and the lead scientific researcher, Dr. Paul Hepperly.

Day 1 - From Tim we learned such amazing facts like only 20% of humans are willing to change their identity and try something different even if they know the change is the best thing for them - explaining for the purposes of trying to change the food we eat and why it can be so hard for us as humans to alter our eating and living habits - don't let knowing that fact stop you - be one of the 20%! He also spoke about how his emphasis at the Institute, global warming, comes into play with organic farming. Rodale has run tests and found that an acre of organic agriculture can consume as much as 7000 pounds of carbon dioxide in one year. If we converted all of the acreage being used for growing crops into organic practices, it would be the equivalent of taking 80% of our country's cars off the road! It is the most massive way we could turn our country into a carbon eating machine!

Day 2 - Jeff Moyer introduced us to two of the coolest things in the WORLD! The Farming Systems Trial has been taking place for almost 30 years. It measures corn production - both organic and conventional/chemically grown - side by side in the same field. They have found that in cases of drought or excess rain, the organic corn - no chemicals added - out performs the conventional corn amazingly. The stalks I saw looked almost 50% higher and they were definitely thicker too. The thing is that these crazy, non-optimal conditions occur all the time so the organic corn out-yielded the chemical crops 9 out of 10 years. Why the heck do we use chemicals again??

Then, Jeff mentioned in passing that he and a Mennonite farmer next door made a compost turner by themselves. Being near the end of a big day, Scott and I said we would take a look but that we didn't really have to film it, THEN Jeff walked us to the barn that housed this machine - holy crap! Maybe 30/35 feet long and 10 feet high, this machine can do the work of one front-end loader (which would take 13 hours normally) in TWELVE minutes. Absolutely astounded by the sheer magnitude of this machine, Scott and I asked him to, yes, in fact, bring 'er out and show is what she is made of. The compost (approx. 160 degrees inside) was being rotated and flipped and as steam rose of of her lush brown components, the pile fell back perfectly in pyramided place, turned like only this amazing machine could. While having something like this on a small farm may be overkill, Rodale creates enough compost that they need it. My inner 3-year old boy (do girls have those?) came out as Scott and I stood there in amazement - absolutely in love with a big, yellow machine.

Day 3 - I came outside of our little enchanted farm house wearing my pajamas, eating my Kashi (because that's how professional filmmakers role, people) when I was greeted by Dr. Paul Hepperly. While Clair had wanted us to meet him all along, he had been called off to North Carolina to spread his proverbial seeds to farmers, etc. I'll admit it, I was crushed at the thought of not being able to meet this amazing Fulbright Scholar, but he decided to come home that morning because we were there filming and he wanted to speak with us. Charming and beyond intelligent, I cannot thank my stars enough for Dr. Hepperly coming home to us. We met down in his office and he began to show us slides of the research he had done and collected from other places. He creates quite the argument for the importance of wiping pesticides and chemicals out of our food supply.

While we cannot include every element of the reasons for not wanting chemicals in food, let me just say that frogs becoming hermaphroditic, increased rates of young girls being born as opposed to boys in certain areas where highly chemicalized corn is grown as well as studies about children's ability to learn, retain information and live without behavioral problems is just where is begins. I left Dr. Hepperly's office with a memory stick loaded with his power point presentations. I literally felt like I was just given a copy of new Commandments to take with me.

We left Rodale feeling like our puzzle had been, if not completed, added to in such an immeasurable way, that we as a crew will be forever changed - ok, so Scott did get a hamburger at a chain restaurant within moments of leaving the farm (I am sure my turkey sandwich was not exactly sustainable either) but it is about baby steps and we feel like the lights within us burn brighter for having met this amazing team of people at the Rodale Institute. You are family now!

MOFGA Common Ground Country Fair

WOW!

The first words we said when we arrived in Unity, Maine for the Maine Organic Farmers and Gardeners Association (MOFGA) Common Ground Country Fair. There were booths and food abounding just like any other fair you have ever been too, except that at this fair everything - including the funnel cakes - was organic!

Jim Ahearne, the Fair's director, took a moment to explain to us the importance of having a fair that is attended by 59,000 people. He spoke to us about people being able to come there and experience the community within the organic movement and that, while many of the farmers and individuals with booths had organic experience, this fair allows people from the area (and from far away) the chance to come and see what is happening and be a part of the family.

Activities were available for every member of the family. There were livestock shows, children's areas where they could learn about standing up for issues they believe in, live music, oh, yes, and delicious haddock and gyros! Russell Libby, MOFGA's executive director even took a moment to speak with us about us all getting involved. Maine has the highest number of organic farms within the US. The state of Maine currently consumes 20% from within its borders and 80% from the outside and he is set on helping to make it the reverse. While MOFGA is there year-round to assist Mainers with creating their own food system, he hopes that each person who attends the Fair leaves slightly more inspired to do what they can to live more sustainably - we are! Oh, and can you send some more funnel cakes my way please - YUM!

Anna Lappe and the Science Barge

Our last day in New York City and two of our most anticipated stops remained. We headed out to Brooklyn to visit the residence of Ms. Anna Lappe', co-founder of the Small Planet Fund as well as a best-selling author. Anna had asked for her questions in advance, so I knew she was going to bring the thunder in her responses - and did she. Gracious as can be when she welcomed us, she started out the interview by serving us fresh carrot juice in her delightful abode. Bright and lively, both she and her home were a perfect start to the day.

Anna and her mother have traveled around the world documenting the plight of rural, local farmers and her passion and experience came across from the moment we met. Providing us with scientific facts and research she has studied as well as conducted herself, she provided us with the exact info we were needing. While we think this project is most certainly about what "everyman" is doing to live more sustainably, it is when you get people, such as Anna, living and breathing the local, sustainable, organic food movement that give you the insight as to why this mission is so very important. Thank you for a glorious interview and visit - best to you in all you do!

Scott and I headed back to the west side for a visit to the Science Barge - a creation of NY York Sun Works. The barge is a floating educational center, growing food within its greenhouse without so much as one step of a carbon footprint. They use solar panels and windmills for their energy, rain for the water and even have tilapia in a tank creating plenty of fertilizer from its waste. Sarah Hanna, the educational coordinator there, took us on a tour of the behemoth vines of tomatoes and cucumbers that were hidden within the glass structure.

Everything, including the strawberries and basil are all grown organically and hydroponically - which we learned can grow plants much faster than traditional soils! The barge serves to educate the public of New York about what can be done, without any waste, to create more green spaces in the city. With so many rooftops unused (except by our bee friends), Sarah estimated that if all of the rooftops were utilized with gardens, it would create enough food to feed all of New York. It would also help cut down on the heat in the city. The barge travels up and down the west side aiming to educate as many people as possible. It was amazing to see what can be done with zero-waste. The strawberries and tomatoes were DELISH too!!

* Anna'a photo is from treehugger.com

Learn it, Grow it, Eat it and NYC Rooftop Bees!

David Sapphire runs a great program out of the South Bronx called Learn it, Grow it, Eat it. It brings in local teenagers and teaches them about growing their own veggies while also adding the component of bringing it in to a neighborhood who needs the fresh goodies very badly. 5 train and a bus ride later, we grabbed our bags and embarked our on next adventure. It seemed we are around many closed businesses and a lot of apartment buildings, however - in front of us is a pristine, gated garden with a huge bounty. David greeted us and showed us through their setup.

Similar to the East New York Farms, except placed right amongst the buildings. It's amazing they have so much growing with such limited sunlight. The kids started to show around 10a and we headed up to the intersection where they sell their goods. Granted much of it is from farms outside of the city - they help out local farmers by selling it in the Bronx for them - but they also have little baskets of veggies they picked right from their garden as well. At first it was very slow. There was a bus stop right in front of the stand, but people would just come check it out and walk on. Then David brought out the magic - the NYC Council on the Environment supplies $2 vouchers that are handed out to people around the area to bring them over and entice them to get some fresh food.

Many of the kids working the market said they only ate fast food or canned vegetables before this experience. Now they barely eat any of that at all, opting for the locally grown stuff instead. This program has not only put the younger generation in touch with where their food comes from, but once they became aware of what the market had for them, the older folks started heading over too. Pretty soon the market was abuzz and people were coming from all around to see what was being sold. It was inspiring to us to see the younger generation connecting to the earth and to elders as well.

When we wrapped up in the Bronx, we headed down to the Union Square farmer's market and met another David - they abound in this film, I swear! This one, David Graves, travels down from Massachusetts 3 times a week to sell his honey at the local markets. He has created quite a name for himself as he is the one and only "NYC Rooftop Honey" guy. He keeps hives up on hotels, office buildings and brownstones, high above the city streets.

Not many people realize how important bees are to the food system and how they are very much needed to pollinate the cities many community gardens. The particular hive we traveled to was in SoHo 5 stories up on top of a personal residence. So many people think of bees as stinging little guys to be avoided, but I have learned that if you just stay out of their way, they definitely have higher priorities than coming and messing with us - they are on a mission!

David walked us through a beautiful rooftop garden and then we crossed through a door over to the flat, blacktopped part of the roof. A neat little hive sat their buzzing away. As Scott and I suspiciously moved around David as he was working, trying like hell not be stung, we then got so immersed by this awesome set up that we quickly forgot the potential hurt they could cause us. David smoked them out and began removing the pieces of wood that were collecting the honey and wax. Bees will make the honey and then when they have filled up a comb, seal it off with wax to protect it. Bees eat the honey, like we do, for energy. They really only need a small amount so it is very generous of them to share the excess with us.

David stuck his screwdriver into the wax and beautiful amber honey began to flow out. He offered us a taste and I must say, no joke, it was the best I have EVER tasted. He explained it had some Japanese flowering plant undertones and that was why it tasted the way it did. It's amazing to think that honey can have different essences depending on what kind of plant goodies it is bringing back to the hive. We also learned that when you have allergies really badly, by the most local raw honey you can find and eat a tablespoon every day. It has a little bit of all of the plants and flowers that surround you so it helps to build up your immunity to them! I even got to hold a little worker bee who stays inside of the hive always so was never given a stinger for protection! I could just hold him between by two fingers and feel him buzz away - no pain necessary! David closed up the hive and we began the trek downstairs. It gave us a whole new respect for these little guys (girls actually are the ones you see flying around) and we are truly indebted to David for that one of a kind experience!!!

East New York Farms and Laura's Rooftop Garden

After a day of traveling, discovering that our apartment was a fourth floor Hell's Kitchen walk-up and a much deserved night's rest (I could complain about carrying equipment up the flights of stairs, but since Scott and Steve lifted most of it, including my 50 lb suitcase, I have little to say) we headed down to 21st and 1st to meet Laura who, despite her diminutive figure, spends her free time hoisting heavy bags of soil and water up to her rooftop garden on a make-shift pulley system she created utilizing a very fragile ladder and hole in the ceiling of her building. She is amazing - landlord of the building (how else would she be able to get away with the hose coming out of her living room window to the greenery above), gardener extraordinaire and a full-time law student at NYU. Let her be proof that if she can find the time to garden and raise her own veggies, we all can!

She has a variety of tomatoes, squash, and strawberries and raises most of them from seeds herself. Citing her need to be in touch with the earth while living in the city, you can see how just this small change in her life has provided so much fun not to mention fodder for her friends who will come over for dinner parties and admire her green thumb!

We then set off to visit Deborah Greig, the Urban Agriculture Coordinator at East New York Farm. Take the 3 train about as far as it can go, look under the tracks and see the most magnificent urban garden you could find! While kids play loudly in the park across the street and people drive by with music blasting, Deborah runs the afternoon program with a group of interns who grow an outstanding amount of fruits and veggies for the neighborhood. They are so popular, in fact, that their market stand will be extended longer into the fall months.

They grow such a variety of produce that the neighborhood really needs and loves. With a high immigrant population, this garden is one of the only resources where they can find staples such as bitter melon - a vegetable used a lot in Bangladeshi and Caribe cooking. (Steve, eager to try something new, ate the juicy red seeds first not knowing that its the meat you eat and discard the rest - he was relieved to hear that they were safe, just not the tastiest part) The garden, Deborah and the youth interns really cater to the needs of the neighborhood, a true food desert. This puts everyone involved in touch with their food's origin and teaches about the time and energy needed to create something so bountiful.

Her Sun Gold tomatoes were some of the best I have tried (and I am quite the SG connoisseur now). I even put some in my purse to bring back to my friend in the city who had never tried these luscious little golden balls of goodness - 3 made it successfully. The other 3 are still being scraped out... Thanks Laura, Deborah and the kids at ENYF for making this a great first day in the Big (Sustainable) Apple!

Melisse Restaurant & Summer's Apt Garden

The day began by rushing to Santa Monica to get our film permit - NOT my fault! After a holiday weekend, things were a little backed up, but that mad rush to make it down there and get to Chef Josiah at the Santa Monica Farmer's Market gave us the umph to make it through our last day of filming on the west coast.

Chef Josiah is the owner and executive chef of Melisse Restaurant. This high-end popular haunt has made a name for itself not only because the food is divine (and consistent, adds the chef) but also because it has outlasted the dreaded Hollywood restaurant curse and has been around for 10 glorious years. Our visit at the market quickly showed us why. Chef Josiah Citrin heads to the market in a mini-van used just for this purpose, loaded with 3 sous chefs and a huge cart on wheels. The team arrives and looks over the clipboard for a moment and then, without a blink even necessary, they disappear into the fray to find this week's delights. Josiah explains that he likes to walk around and connect with the farmers, tasting their goods along the way, often sending one of the sous chefs back to grab something not on the list - this week: raw (to die for) peanuts. It is easy to tell why his restaurant is so hugely popular and that is because HE IS!

Virtually every step he would take would be another local, a chef or even Amelia Saltsman, author of the "Santa Monica Farmer's Market Cookbook" stopping to talk to him. And though he had places to go and veggies to taste, he stopped and spoke with every last one of them. He and Amelia mentioned it again - community comes together over food. It just seems to unite everyone at the markets. After 3 hours perusing the fresh food, the team just as quickly loaded everything in the mini-van and took off for the restaurant.

We walk into the kitchen and the amount of chefs has exploded from the 4 at the market to what seems to be 14, running around, all set on their tasks of making the night happen. One person preps and sautes onions, another baking up some magical dessert. Chef Josiah then takes us over to a quiet side of the kitchen and shows us how simply combining a few of the fresh veggies picked out at the market in a bowl, tossing with a light vinaigrette and putting neatly on a plate is a way to get a huge color variety in one's diet, and also retains the enzymes and vitamins contained within. Granted he used very special mushrooms and literally 15 different veggies and placed them all on the plate with special kitchen tweezers, but he insists, though presentation is important, that the magic is in the veggies he selected.

Scott was to be dropped off at the airport soon after the interview, but Steve and I made a reservation to come back later that night. We were just so inspired - and REALLY hungry. Let's just say that the 7 courses we ate were so divine that we floated out of the restaurant. The service is impeccable, again, the chef comes out and speaks to every single one of his patrons and the food had the most sinful texture and flavor one could ever desire. This is a restaurant that everyone must try. It is very evident that every single detail is managed by Chef Josiah and his true talent shows through his success.

A quick In & Out burger break after being teased in the Melisse kitchen and we were off to meet Summer Bowen. She is talented in so many ways (an online store with great Green/recycled goodies http://www.btcelements.com/, a blogger, an educator and an environmentalist) but this visit was prompted by a story I had read about on the blog http://www.greenlagirl.com/. Summer teaches people who live in urban environments how to create their very own apartment gardens. While she undoubtedly cannot create all she eats on this cute, tiny and very green balcony, she accents the foods she buys elsewhere and feels it really gives every dish that special touch. She gets amazing reviews from friends she has over for meals and when they realize her green thumb has provided a portion of what they are eating, they leave both full and inspired.

I left enthused as well. Living in LA, I have great options for farmer's markets but long for a better connection to the dirt as I sit 3-stories above the earth. Summer takes wire hanging baskets and puts in a layer of coconut coir (the brown furry stuff). She then inverts a tomato plant (small tomatoes only) and pushes the little vines through the coir and covers the excess space with soil and a little cover crop. The tomato plant grows upside-down and this is a great way to get more stuff growing on your balcony. That saves the pots and boxes for lettuce, herbs and, Summer's not so favorite, kale. You don't have to toss your flowering plants aside, but make some room to try even a few lettuce seeds and you will see what can grow with little to no help!

*Summer's photo courtesy of Green LA Girl

In LA - Santa Monica Co-op & ANIMAL

Last night we ate at my friend Vinnie Dotolo and Jon Shook's new restaurant on Fairfax: ANIMAL. While I think my meal was one of the best in my life, Scott swears it was the finest to ever grace his palate - PERIOD. Great ambiance, handsome and talented chefs and a yummy, local menu. We returned today to interview Vinnie about where their food comes from and why it is so important to buy locally.

They go to the Farmer's Market in Santa Monica once or twice a week and place their orders ahead of time to insure they get the best picks. Apparently, Wednesdays at the market are a haven for chefs across LA and they try to get their orders in early to beat the crowds. All herbs, garlic and produce come right from southern California. You can taste it too! Such a fresh, aromatic meal and its succulence, I believe was derived mainly from the ingredients that were so recently harvested that they maintained all of their original flavor.

We like to ask everyone what their definition of "local" is and Vinnie's was unique to a chef's perspective - "anything from the US". It turns out that so much meat and fish comes from outside of the country that chefs are often forced to buy them from such a distance to make their clientele happy. Vinnie supports the local food movement and buys only sustainable, antibiotic-free meats as well, though they may have to come from outside California. It is amazing to get all of the different sides of the spectrum. Vin is as caring and conscientious about the food that he creates for his patrons as he is well-educated about the sources of the food he brings in his kitchen. Refreshing to meet someone so attached to the food he makes!

Later in the afternoon, we headed over to the Santa Monica Co-Opportunity. It is a local grocery store where members and regular consumers can stop by and guarantee that 97% of the products inside are organic. While their emphasis is on organic over local, being in California, there are many local farmers to choose from and they have created a huge selection because of that. Labeling many of the fruits and veggies with stories about the farmers and the farms from which the produce came, the Co-op allows the consumer to be very connected to the food they buy. Unlike a farmer's market, the Co-op is open all hours of the day, 7 days a week. Bruce, the general manager started out there over 20 years ago as a regular shift worker. It's easy to see why he became to so dedicated to a store that dedicates itself to feeding the community fresh, local, organic goodness!

Chez Panisse and Fast Food Nation

What a day!

We interviewed two of the top people in the slow food movement - Alice Waters of Chez Panisse fame and bestselling author of "Fast Food Nation", Eric Schlosser. Of course all this happens on the same day we are set to fly to Los Angeles, but what is a day without a little pressure?!

We met Eric at Fort Mason and listened as he spoke about his quest for information when researching "Fast Food Nation". He loved fast food, ate it often. It was only when he wrote a small article for Rolling Stone that he began learning more about its backwards environment - low wages, machines doing the work humans could do, supporting huge agribusinesses and most importantly, single handedly supporting the ill-protected slaughterhouse workers who literally work in 3rd world conditions to get us our $.59 burger that tastes the same every time. He was so moved, the small article turned into a bestselling book. Eric is an absolute wealth of knowledge and deserves all accolades he receives. He is gracious, HUGELY well-informed and very patient as I approached him no less than 6 times to schedule our meeting. I told him that I was beginning to feel like a buzzard surrounding my prey.

NOTE - not all fast food is horrible, there is one option left - In and Out Burger is the only sustainable fast food restaurant out there. Eric says it's the only place he will eat after writing the book. They are family owned, support smaller farms, pay their workers fair wages and after a crew taste-test on Wednesday, are definitely the best burger and fries out there!

Immediately after that great interview, we found the only side of the pier not decorated by the countless seagulls and put together a fancy little interview station for Alice Waters. This was a moment we had been waiting for. We had eaten at her restaurant in Berkeley a few days prior and it was so flavorful and literally melt in your mouth - halibut with heirloom tomatoes, shoestring potatoes and green beans with pluots and sweet mini grapes for dessert, all grown locally - that we were waiting to meet the goddess that created this meal which gave us the sustenance to carry on the rest of the time only on bags of nuts (read post below).

Alice is surprisingly calm given the fact that her handlers are moving her from venue to venue on a 15-minute basis. She is one of the founders of Slow Food USA and a proponent of bringing Edible Education into our nation's school system. She is hugely protective of children's rights to know what they are eating and to become better informed at a young age of the importance of food. She emphasizes the natural tastes in foods and bringing back a sense of community and fun to growing and preparing one's own food. Truly the magic behind the movement, we were absolutely honored for her to take the time to talk with us. And just as quickly as she came in, she was off - next thing I knew, she was onstage doing a cooking show. Red Bull may give you wings, but fresh, local produce makes you unstoppable like a freight-train. Thanks Alice!!

Slow Food Nation Panels Abound

We have just spent all day yesterday and today sitting in on some of the most inspiring panels at Slow Food Nation. Layla and Naomi at SFN have made it so easy for us to check out all the conference has to offer. We are so overwhelmed by the amazing panelists that we are finding it hard to leave the theatre (except to grab a few cookies in the press room every now and then - may not be from local sources, but considering we have been living off of small bags of nuts for the past 48 hours, they are a welcome change).

Wendell Berry spoke about the importance of establishing a connection with our neighbors again. That we have become so isolated there really is a lack of helping and sharing with one another that we need to bring back. That really struck a cord with the crew as we have been impressed upon so greatly by the community discovered in our shooting this film. The connection people develop with one another when it comes to sharing experiences, recipes, and harvests has made an indelible effect on us. Berry spoke about the importance of rekindling connections to make an impact on our lives in this often disconnected world and that food is a great starting point.

Carlo Petrini, founder of the slow foods movement and Slow Food International, spoke about what he thinks could make the largest change in how we consume - start consuming just a little less every day. We buy so much and use/waste so much that is not needed. His suggestion to people is to quit hording so much stuff in our fridges and freezers and, instead, live and eat on a smaller scale. He spoke about all of the wonders we would find if we dove deeply into our freezers and made a gigantic meal for ourselves, our families and our neighbors with all of the food we gathered from months past. It's much like our little American time capsule, our fridges and freezers.

We also learned that the average meal has traveled over 15,000 miles just to make it to our plates. YIKES! We needed a visit to Lombard Street and Scoma's on Fisherman's Wharf to squelch all of the racing thoughts acquired from today's and yesterday's brain overload!

Arrived at Slow Food Nation

After arriving last night at Janie's comfortable cottage in Berkeley, we immediately began the plan of attack to get as much quality footage as possible in such little time. We are to be in San Francisco for a total of 4 nights and have a lot ahead of us. Today we visited the backyard of David Morris, owner of the Bread Garden Bakery, in Berkeley. He has a great chicken coup in his backyard. His main reason for having them is to eat all of his excess food waste from the bakery but then found that their manure has become a great addition to his glorious veggie and fruit garden. It was amazing to be in a very nice neighborhood with houses right next to one another and see how quiet and clean chickens can be. We are all inspired and our respective families might be surprised to find that one day when they walk out back that each of us has found the spare time to construct our own homemade coup. Fresh eggs, great fertilizer and 4 or 5 years down the road - great soup! Crazy fact I learned - did you know that baby chicks are actually sent to hatcheries and people via the Postal Service! Never complain about flying coach again!

After the chickens and a quick visit to David's bakery, we headed to TCHO, a chocolate factory located on Pier 17 in San Fran. John and Timothy taught us all about the importance of eating chocolate that is derived organically and from sustainable sources. This way the natives harvesting the cacao are paid fair wages for their work and the big US companies even come in and teach them cleaner and better harvesting techniques. I love me some Hershey bar, but now I will think twice!

The end of the day found us on the steps of San Francisco's City Hall for the signing of the Declaration for Healthy Food and Agriculture. There stood the real heroes of the slow food and sustainable movement, unified in standing up for our country's right to good, clean, fair food. It was a great start to the, sure to be inspiring, weekend. To sign the Declaration and read more about its purpose visit http://fooddeclaration.org/

Stone Soup Community Kitchen

Every now and then you find out an organization exists that takes the sentiment of a community and puts it into action. We have spoken to so many people who believe in the local food movement and are taking baby steps to spread the word, but Karyn Moskowitz and SteVon Edwards at the Community Farm Alliance (CFA) have worked with Rae Stroebel to develop the Stone Soup Community Kitchen which brings people of all races and economic backgrounds into one of Louisville's urban community buildings to learn to make all types of dishes with fresh, local food.

Beef from Barr Farms, chicken from Earth's promise and loads of veggies donated by St. Matthews Farmer's Market determined the recipes, but the hands of 50+ people made the true magic happen. The CFA educated the attendees on how they can use food stamps and WIC vouchers for good food instead of boxed, preservative-laced food from the grocery store.

Everyone becomes super enthused and kids get in on the action as they learn how easy it is to cook a homemade meal that is low-fat and tasty in just a short time. There was gazpacho, fajitas, a Greek barley dish, fresh melons, stuffed peppers with meatloaf and green beans. There was so much food donated that everyone got to take a little something home with them. CFA, the farmers and the community help make this monthly event happen!

Earth's Promise

A short distance from Louisville, KY sits Shelbyville - the home of Claudia Sanders' Restaurant, serving the KFC secret recipe friend chicken...

A few miles down the road from that tasty and genetically modified meal is Earth's Promise Farm. Sandy and Jason gave us a tour of their grounds today. They have free range chicken all over the place - literally! In one area the hens lay their succulent eggs high in beta carotene and omega-3s. There may be a fence around their large area, but trust you me after seeing those little girls go right under them and wherever they please, you learn quickly the soft fencing is not so much for them as it is for the naughty woodland creatures ready to feast on all of Sandy and Jason's hard work. The chickens get spray showers set up for them, can eat all types of weeds, foliage and organic feed that Jason so generously took a mouthful of just to show us how good for you it is!

These, seriously, look like happy chickens doing what they do best - eat and poop. This wonderful cycle gives the soil necessary nutrients back and then they can grow super-dooper veggies on that land next year. It's really when you get out on the farm that you see how cyclical the sustainable system really is. Chickens feed us, they also feed the land (where the poop comes into play), the land then grows the good, nutritious food and the cycle continues.

We are very proud to say that as hungry as we were when we left the farm, we decided to pass up White Castle (the first restaurant we saw after leaving) because even though we were craving chicken - odd I know - I figured that the chicken rings I love so dearly are really sacrilege compared to the beautiful, well cared for birds we saw today.

Salvation Army Garden of Hope

YUM!

Scott and I visited Chef Timothy Tucker at the Salvation Army Center of Hope today in downtown Louisville. They have a very special program where people who live in the shelter, are just coming out of incarceration, or live within the community but lack the job skills to get paid higher wages can join a certification program to learn how to heal themselves and the community by eating locally grown, freshly prepared foods.

Instead of the normal "where did this come from? Goulash" (as Chef Timothy puts it) that most shelters provide to its homeless residents, the Center of Hope has a goal of making people think twice about what they are putting into their body as they try to build themselves back up again by feeding them nutritious, local meals made by the students and volunteers.

As he was trying to teach his students a variety of cooking methods, Scott and I looked on, stomachs growling (which is actually the case in every day of filming - all we do is look at and hear about GOOD FOOD!), watching all of the budding chefs prepare Caesar salad, tomato and cucumber salad with a honey vinaigrette, zucchini bread, 2 different potato dishes and melon - all straight from the garden or local farmer! There were also brownies (that I ate 2 of, but I am not so sure the cocoa is from the Derby City so I was going to omit - if they weren't so sinfully delish).

These students were so well informed, excited and proud of what they were doing. We must also give them a big THANK YOU for looking over at the two of us salivating and offering us to partake in the delightful meal with them. A bright future ahead for all of them, not only did we leave feeling very inspired by the soon to be program graduates - we were also VERY full!

St. Matthew's Farmer's Market

What a great morning!

After Scott had a grass-fed sausage biscuit from Dream Catcher Farms and I looked on, mouth watering, filming began. We met the KY Commissioner of Agriculture, Ritchie Farmer, learned all about free range eggs from Sandy, heard some great bluegrass music performed by kids and just all-around had a great time at Louisville's largest farmer's market.

It's amazing to us how many people are open to being a part of our film! We got some great interviews and ended the day loaded up with some of the best corn we've ever had.

Can I just comment that I personally know exactly what people are talking about when they say that fresh, local food is far better tasting than store-bought? If you ever have a chance to buy or grow Sun Gold tomoatoes, you will know exactly what we are talking about!

Welcome to our Blog!

Greetings from the farm!

Pictured next to this post is our beautiful garden growing away on the farm. We began filming "Down to Earth" 2 months ago and have had so many wonderful experiences that we feel need to be documented.

Scott Shuffitt is the Director extraordinaire, I, Soozie Eastman, am the Producer and Steve Paradis is the muse and brainchild of the whole outfit.

We are creating this film to heighten awareness of how one person living more sustainably by supporting the local food movement can greatly effect their relationship with themselves (health and nutrition), the community (all of the great people involved in supplying, growing and buying local) and the earth (less fossil fuels used for shipping fruits & veggies and less chemicals too). We want to welcome everyone to the table - grow your own, go to a farmer's market, buy a share at a CSA or just buy local at a health food store. It's really a change for the better that is available to everyone no matter where you live.

We want to thank the community, our friends and our families for all of their support, encouragement and constant flow of information that keeps us nourished and excited to bring this bounty of information your way Spring 2009.