The Ripple Effect: FRESH, the movie

"Americans fear only one thing: inconvenience." 

This quote from Iowa farmer George Naylor's college roommate gave me pause. The sheer truth of it made me lean in toward the movie screen.  Isn't that really what it's all about? Our industrialized food system?  It's about convenience. It's about the fast and easy. The cheap and sleazy. The lean and the mean.

But are those really the words we want to describe the foods we eat?

Tonight we attended the 2nd of 3 screenings of the movie, FRESH, here in Milwaukee. We were in the company of strangers -- not only the strangers who sat with us in the theater on Downer Avenue, but also the strangers on the screen. Farmers, grocers, educators, community organizers. People who decided to think outside the box to make a difference in the food industry. In the course of an hour and a half, those strangers managed to inspire us. Endear themselves to us. Make us think a little bit differently.

FRESH is the story of people who care.  People like:

• Russ Kramer, a pig farmer and owner of Ozark Mountain Pork Cooperative in Missouri who saved $14,000 in the first year he stopped using antibiotics/drugs on his pigs
• Joel Salatin, a farmer from Virginia who believes that chickens should be allowed to "fully express their chicken-ness."
• Diane Endicott, Kansas farmer and founder and director of Good Natured Family Farms’ alliance - a collective of more than 100 family farms who raise animals humanely and care for the earth in a sustainable fashion.
• Will Allen, a farmer from Milwaukee, Wisconsin who raises 150 varieties of micro- and salad greens on less than three acres of urban land and vermicomposts over 1 million pounds of food waste from Milwaukee area businesses.

Sure, the movie deals with some dark material. There are brief snippets of the factory farming industry -- the overcrowded animal pens, the chemicals being sprayed on fields from airplanes, the cow suffering from mad cow disease. Mr. and Mrs. Fox, the owners of an industrialized chicken farm, are filmed in a grey, dreary setting. They don't look happy; and they feel trapped by an industry that they feel they need to survive. But, the story doesn't stop there. Unlike some other films, FRESH takes the time to focus on the brighter side.

FRESH is the story of people making a difference. And it's a pretty inspiring scene.

People often refer to a "ripple effect" when they talk about grassroots movements.  And it's an apt description. Just think about how even the littlest of stones makes a huge impression when thrown into a body of water. Even if the body of water is ginormous, the little ripples from that stone spread outward, creating movement in otherwise still waters.  And that's really what FRESH is about.

If you can catch a screening of the movie in your area, I'd strongly urge you to consider going.  But, even if you can't, there are plenty of things you can do to capture the spirit of FRESH in your own lives.

As Will Allen says at the end of the film, "You can do this."
And it's easier than you think.  Here's a list to get you started.

Fresh Ideas (adapted from Ana's 10 Fresh Actions) 

1. Plant a garden. Even if it's on your patio. Build a raised bed, or grow a pot of herbs. Build some intimacy with the soil.   
2. Visit your farmer's market -- and really get to know at least one local farmer. Ask them questions. Buy their produce. Spread the word about what they do to others you know.  
3. Build community. Get to know your neighbors. Forge connections in disparate places. Participate in what's going on around you.  
4. Consider composting. Start a compost pile in your backyard. Use the black gold for gardening. No space? Consider red worms. Vermicomposting takes up very little space, and can be done indoors.  
5. Think small. Support your local economy.  Buy local produce and products. Support local business owners who pull dollars back into your local economy. Give up one "big box" store in favor of a "mom and pop" shop.  Even spending as little as $10 a week at that shop is all it takes to send a positive message.  
6. Ask more questions. At restaurants and grocers, inquire about where they get their fish... their meat... their produce.  The more questions we ask, the more awareness grows about what we'd like to see in the marketplace.  
7. Start reading labels at your supermarket. Take the time to consider what you're putting into your body. Avoid GMO's (Since almost all the soy, corn, and canola in the US is genetically modified, over 70% of all processed food contain GMOs from by-products of these grains.). Abolish high fructose corn syrup from your diet. Avoid artificial sweeteners and hydrogenated oils.  Make choices that reflect your values, and vote with your food dollars.  
8. Get back to basics.  Eat more whole foods. Stock up on local fruits and vegetables while they're in season. Cook, can, and freeze the harvest. You'll be grateful when you have fresh tasting tomatoes in the middle of February.  
9. Get inspired. Share your passion with others. Engage in friendly conversation about things that are meaningful to you. Spread the word.  
10. Get Fresh.  Why not host a FRESH screening of your own?   Kits available on the FRESH Web site. 
    

 Join the ripple effect.  It's absolutely contagious. 

Full disclosure: We did receive free tickets to attend the screening of FRESH as part of our farm-to-table dinner at Meritage. However, the opinions expressed here are strictly our own. 


©BURP! Where Food Happens

Feasting for a Cause: Meritage Farm to Table Dinner & Fresh the Movie

FRESH is more than a film, it is a reflection of a rising movement of people and communities across America who are re-inventing our food system. Directed by ana Sofia joanes, FRESH celebrates the farmers that are really making a difference -- individuals like Milwaukee's own Will Allen, whose vision and guidance has made Growing Power one of the most successful urban farming projects in the nation.Fresh is about inspiration -- not scare tactics.The film offers a practical vision for the future of sustainable agriculture -- and empowers ordinary people to take action that incites real (and lasting) change.

FRESH is currently being screened in selected cities (and homes) around the nation. And the screenings are being accompanied by a series of great events promoting local eating and sustainable agriculture.

Sustainability is at the heart of our food philosophy here at Burp! So, when the good people at FRESH asked us to be the official bloggers at one of their farm to table restaurant events, how could we resist? Of course, we had no idea that our dinner at Meritage would be one of the best we've eaten in the Milwaukee area.

Sure, Meritage has a Zagat rating of "Very Good to Excellent" with comments ranging from "a welcome addition to the West side" to "can't wait to go back." They're soon to be named among the "Top 25 Restaurants" this week by Milwaukee Magazine. And yes -- friends have recommended we eat there many-a-time in the past... but we failed to heed their call. Silly Peef and Lo!

When we arrived at the restaurant, we were seated promptly. The host even granted our request to be seated at the window, where we'd have better natural lighting for our photography. Our waiter, Peter, was an absolute joy. Friendly and knowledgeable, Peter put his 25 years of restaurant service experience to work from the get-go. He started off by walking us through the prix fixe farm-to-table menu:

• Spinach salad with buttermilk apple cider vinaigrette
• Portabella mushroom pizza with feta cheese, spinach, and roasted tomatoes
• Our choice of entrees: Bison ribeye with roasted fingerling potatoes and vegetables OR Vegetable paprikash with tofu, broccoli, carrots, and celery root
• Meritage's signature dessert: Chocolate Lover's Cake

The spinach salad arrived at the table with a glass of Charles DeFere Brut -- a delicate, yet concentrated, champagne with elegant bubbles and a pleasantly toasted aroma. It paired beautifully with the spinach salad -- which featured locally grown (and stored) apples, local greenhouse spinach and red onions, with a delightfully sweet-tart buttermilk dressing.

The portabella mushroom "pizza" also paired nicely with the champagne. Composed of a grilled portabella mushroom cap, tomato-based sauce, sauteed spinach, roasted Roma tomatoes, and feta cheese, this dish reminded us of the sort of starter you'd find served in a Napa Valley eatery. The dish was bursting with flavors -- salty, sweet, and briny -- with the flavor of freshly cracked pepper lingering on the finish. Even the bed of watercress on which the "pizza" was served seemed to complement the dish swimmingly.

Our entrees were similarly impressive.

The vegetable paprikash was a virtual cornucopia of late winter vegetables -- celery root, broccoli, carrots, and tofu -- encircling a mound of rustic mashed potatoes. The sour cream-based sauce was perfectly balanced, with just the right amount of paprika, giving the dish a warm, yet sweet, flavor. The wine pairing, an Argentinian Malbec from Nieto Senetiner, turned out to be a well-rounded, honest wine with a surprising amount of character. Soft spices and pungent blackberry flavor mellowed into an oaky finish that seemed to balance well with the warm notes of the paprika.

The grilled bison rib-eye was perfectly cooked to a medium-rare -- and covered in richly flavored sauteed wild mushrooms. It was accompanied by a generous helping of sweet, roasted fingerling potatoes, more of the roasted Roma tomatoes, and a luscious pile of roasted celery root. The dish was paired with a Wisconsin gem -- Big Mouth Red by Stone's Throw Vineyard -- a wine bursting with cherry flavor, augmented by a bit of pepper on the finish.

And then there was the dessert: Chocolate Lover's Cake. Although we were nearly too full to move, we couldn't resist this sumptuous treat. Layers of flourless chocolate cake, chocolate mousse, and chocolate ganache came together in a chocoholic's dream that was further topped with whipped cream and a sprig of mint. It was even more perfect when paired with Ramos Pinto Porto Riserva (Portugal) -- an unfiltered ruby port with sweet cherry notes and plenty of complementary chocolate flavors.

Throughout dinner, Peter was happy to guide us through the menu -- answering questions about the various farms that had supplied the dishes we ate, and running back to the kitchen to check on items about which we had questions. Turns out Peter himself grew up on a farm in Dubuque, Iowa, where his father farmed and his mother gardened and captured the summer bounty by canning and preserving. He learned first-hand what "farm to table" meant -- and it's fed his passion for the restaurant business. His eyes shone as he spoke about his boss, Chef Jan Kelly.

"There's no Milwaukee chef better than Kelly..." he crooned, "she has the restaurant business in her blood, and there's no one who pairs flavors quite like she does."

Peter also introduced us to Chef Kelly, herself, who took the time to talk with us about her philosophy in bringing farm-fresh produce to her restaurant table.

Kelly has been involved with "restaurant supported agriculture" programs for almost three years now. She was a founding member of "Braise RSA" -- the brainchild of David Swanson -- an organization which provides the infrastructure for local farmers to easily distribute and sell to restaurants and businesses who support local food in Southeast Wisconsin. She also supports local farms and businesses like Growing Power, Sassy Cow Creamery, Simple Soyman, Yuppie Hill, Pin-Oak Ridge Farms, and Lakeview Buffalo Farm.

"These are not corporations," Kelly commented, "they're people. And we're supporting families, not just buying product."

Kelly suspects that up to 70% of the food she serves at Meritage is sourced either locally or regionally -- which is pretty fantastic, considering we live in Wisconsin (a lovely place, but not one known for its long growing season).

"This is the hardest time of the year," she confesses, though judging from the meal we'd just finished, she's doing pretty well. "Braise is great," she added, "but Growing power gives us balance during the winter months -- fairly soon we'll be able to get green tomatoes from their greenhouse."

Ah -- the thought of fried green tomatoes made us feel a little bit woobly inside. And we couldn't help but feel excited when she told us that they'd be growing Chinese long beans for Meritage during the next growing season.

We chatted for almost a half-hour as we sipped our locally roasted Alterra coffee. It was difficult not to feel utterly welcome -- as if we'd been invited into Kelly's living room for a visit. Of course, that might not be so far from the truth. In fact, our night ended with a hug from the Chef... and the feeling that we'd just done something pretty awesome.

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Of course, one night of awesome only goes so far... we need to stick with it... which is exactly what FRESH is all about. One person at a time, making little changes that have a big impact.

Here are a couple of things you can do right now to bring a little bit of "FRESH" into your own lives:

• If you're in Milwaukee, think about attending one of the remaining FRESH Week events, including one of the movie screenings at the Landmark Downer Theater on April 19-21. We'd love to see you there!
• If you don't live in (or near) Milwaukee, participate in FRESH events in a city near you (upcoming events taking place in Minneapolis, Portland, and Seattle):

We'll be back next week to tell you all about the movie. And talk a bit more about things we can do to really make a difference. One little bite at a time.
  

Disclosure: We were not paid or compensated in any way for writing this post.  We were asked to write about the experience by the crew over at FRESH, but the opinions are our own. In other words, the experience really was that awesome -- which makes it all the easier to share.



©BURP! Where Food Happens