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
Run time: 20 minutes
Audience: Grades 6 to Adult
+Save when you buy the Fresh Food: What is Farm To Table? DVD & Teacher's Guide Kit!
"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