Tap into the current trend of eating locally grown foods without the use of chemical pesticides or hormones! The basics of sustainable farming is explored through the eyes of three highly-trained chefs who leave big city jobs to carve out a place to grow fresh, healthy ingredients for their gourmet dishes. Discover:
• The differences and similarities between sustainable and organic farming
• A brief history of American farms
• How the chefs created and market their farm
• How the fresh food travels from farm to table
Teaching materials online. Closed Captioned. 20 minutes
Appropriate for grades 6 to Adult
DVD UPC: 846742000416
Purchase additional Fresh Food Teacher's Guide & Activities
here.
Awards
2012 Telly Award
Reviews
In today's era of increasing overpopulation and ecological threat, sustainable local farming is more important than ever; Fresh Food: What is Farm to Table? is highly recommended especially for middle and high school homeroom viewing.
-The Midwest Book Review, Jan. 2011
Why would three well-trained chefs leave the city to run a sustainable farm in central Illinois? The easy answer is because of their conviction that the finest cuisine starts with locally grown foods devoid of chemical pesticides and hormones. The interviewed chefs are shown in the fields planting and weeding, selling at markets, giving tours of
their site, preparing dinners in private homes, and planning their forthcoming restaurant. Teens who might have
never considered cooking or agriculture careers might be tempted to tap into this exciting trend.
-Booklist Online Exclusive, Feb. 2011