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'Food Forward' PBS Series Debuts With 'Urban Agriculture Across America' Episode
In less than a century, the United States has gone from being a mostly agrarian society to an urbanized one. Most of us live in cities and, despite our growing cultural fascination with food, most Americans have no idea where the ingredients on their plate (or in that wrapper) are actually coming from.That's where "Food Forward" comes in. After a three-year effort, the premiere episode of this innovative new PBS series, as first reported by the Huffington Post, is airing nationally throughout April (see schedule after the jump). In "Urban Agriculture Across America," the "Food Forward" crew travel from the Bay Area to Milwaukee, Detroit and New York City, talking to urban farming innovators such as Abeni Ramsey, a single mother in West Oakland.
Formerly relegated to feeding her family Top Ramen, Ramsey was inspired some years ago by a farm stand she spotted in her neighborhood, operated by West Oakland's City Slicker Farms. As part of City Slickers' initiative to nourish under-served communities, their staff and volunteers build garden boxes (designed for small-scale, intensive production) in residents' yards.
Ramsey got her garden box and soon had a backyard full of produce. Next, she got chickens to provide her family with protein in the form of meat and eggs. Today, she's the farm manager of the East Bay's urban Dig Deep Farms. Dig Deep sells and delivers produce to local communities through its CSA (Community-Supported Agriculture) program and works in collaboration with Oakland's acclaimed Flora restaurant.
Says Flora chef Rico Rivera, "We order the produce, she picks it and it's here the next morning." Adds Ramsey, "It's a modern idea that you get all of your food from the store. People have been farming in cities...since there were cities."
[Photo credit: Flickr user Martin Gommel]
John Mooney, chef and rooftop hydroponic farmer at Bell Book & Candle in Manhattan's West Village, is another interesting subject as is urban beekeeper Andrew Coté, who collects specific blends from hives around Manhattan and Brooklyn.While the idea of keeping bees in the midst of a metropolis may seem an unnecessary objective, or a somewhat precious craft food enterprise, it's anything but, as Coté points out. "Bees help pollinate the city's community and rooftop gardens as well as window boxes." Localized honey also contains pollen that helps allergy sufferers living in these neighborhoods.
Of Detroit, "Food Forward" co-creator/producer Stett Holbrook says, "It blew my mind. It's a city that has been devastated by industrial collapse and the exodus of half of its population, but the resilience of the residents still there to remake the city – literally from the ground up – was truly inspiring. Urban agriculture is a big part of the renaissance."
According to its website, the objective of "Food Forward" is to "create a series that looks beyond the world of celebrity chefs, cooking competitions," and formulaic recipe shows. From my perspective, it also goes beyond the seemingly endless variations on scintillating (not) reality series on baked good empires, riffs on "Homo sapiens vs. Arteriosclerosis" and "Twenty Crappy Things You Can Cook With Canned Goods."
Instead, "Food Forward" looks at what it calls the "food rebels" across America – farmers, chefs, ranchers, fishermen, food artisans, scientists and educators – who are dedicated to changing
the way we eat and finding more sustainable alternatives to how food is produced and procured."Food Forward" succeeds (if the pilot is any indication) in a way that documentaries of this genre haven't (despite being excellent on all counts: see, "The Future of Food," "Food, Inc.," etc.).
It's mercifully not about food elitism, either. Rather than leaving you depressed, angry or guilty, the show inspires, entertains and sends a message of hope. Future episodes will focus on school lunch reform, sustainable fishing and meat production and soil science. Some segments are animated, either to better illustrate a point or to engage a wider age demographic.
"Food Forward" is "written, produced and directed by a veteran team of journalists, cinematographers and storytellers that includes: director Greg Roden (PBS, FOX and National Geographic channel's "Lonely Planet" and the Los Angeles Times, Dallas Morning News, and San Francisco Chronicle); aforementioned creator-producer Holbrook (Food editor for Metro Silicon Valley and The Bohemian in Sonoma County, and contributor to the Los Angeles Times, San Francisco Chronicle, Saveur and Chow.com); Brian Greene (Food Network, Discovery Channel, NBC), and director of photography David Lindstrom (PBS, National Geographic and Discovery channels).
On April 22, the pilot will air on WTTW in Chicago at 5:30 p.m. and WLIW in New York at 2:30 p.m. On April 28, it will air on Washington DC's WETA at 5:30 p.m. For future episodes, check your local PBS listings, visit the "Food Forward" website or www.PBS.org/foodforward.
Reader Comments (Page 1 of 1)
Dalmo Accorsini May 11th 2012 12:49PM
DearSir/Madam,
The purpose of this “comment” is to briefly introduce my company the Health Factory Farm, Inc and our project “Organic-EVE”
Organic EVE is the farming and flagship business of The Health Factory Farm (THFF). The Health Factory Farm, is a dynamic and constantly evolving company. We are not only focused on solutions to present challenges, but are continually seeking new knowledge, ideas, advancements, and innovative concepts to put to use solving problems related to agriculture and human health.
Located in Loxahatchee, Fl, Organic EVE is a proprietary System I’ve designed (patent pending). THFF was incorporated in March 2010 with a primary focus on developing an hydroponic bioshelter prototype – the Organic EVE System -for the cultivation of organic tomatoes and other vegetables.
We are currently “USDA Certified Organic” producing tomatoes with our highly refined proprietary System. Our tomatoes are sold to customers including Internatural Marketing, Chenney Brothers, Whole Food Market, Publix, Global Organics and others…
Contained within the parent company THFF, Inc. is Nutricula Publishings. Nutricula Magazine is a free-access academic journal/magazine published on a monthly basis. It presents research articles, scientific reviews, and both technical and non-technical opinions and commentaries written by clinicians, scientists, researchers, and skilled professionals from both industry and academia.
Our immediate goals are:
a. Annual crop yields of at least thirty times that of normal agriculture and six times that of a normal greenhouse.
b. Tomatoes/vegetables of quality and taste, equivalent to or above normal organic agriculture.
c. Produce which contains the maximum amount of organic nutrients and no chemical fertilizer residues nor any soil contamination.
d. Crops all year round. There are no growing seasons at The Health Factory Farm, Inc.
e. Substantial annual operating profits.
Company Goals, Longer- term: Advance Urban and Community Agriculture throughout the world. Produce & deliver the best quality vegetables efficiently/friendly to the environment/ too teach hydroponic farming and provide food safety and security to countries with a low volume production. To build a business that uses a capitalistic mechanism to operate with a potentially enormous scope of impact, Combine the best most foundational elements of a growing market to create jobs.
Other points/advantages:
· Health issues and diseases resulting from the contamination of foods, the use (and overuse), of toxic, synthetic pesticides, the run-off and seepage of bio-pathogens, hormones, (i.e., estrogens), xenoestrogens, antibiotics, and xenobiotics into water supplies, food and traditional land cultivation farms.
o Organic EVE System allows for the production of produce without toxic products, bi-products, metabolites and pathogens
o A system of this nature, which is highly protective and well controlled, yet still provides optimal nourishment to the health-conscious consumer, is extremely valuable for overall health
· Reduces agricultural labor
o Series of mechanical routine operational tasks which are carried out daily and through out the year.
o Workers quickly acquire skills
· Limited Water Consumption
o Essentially no water loss
o Water not used is recycled back into the system
Thank you!