NR | Documentary | 1 Hour 40 Minutes | $10.00 General Admission/$6.00 Members
Ruth Reichl—trailblazing NY Times food critic, groundbreaking Gourmet Magazine editor, best-selling memoirist, and for decades one of the most influential figures shaping American food culture—grows concerned about the fate of small farmers, ranchers, and chefs as they wrestle with both immediate and systemic challenges as the pandemic takes hold.
Reichl reaches across political and social divides to discover innovators who are risking it all to survive on the front lines. As one person leads her to the next, she follows the unfolding stories of ranchers in Kansas and Georgia, farmers in Nebraska, Ohio, and the Bronx, a New England fisherman, and maverick chefs on both coasts. As she witnesses them navigate intractable circumstances, Reichl shares pieces of her own life, and in doing so, begins to take stock of the path she has traveled and the ideals she left behind. Through her eyes, we get to know the humanity and struggle behind the food we eat. As Reichl says: “How we grow and make our food shows us our values – as a nation and as human beings.”
SNOW DATE IS 1/28/25
Chef Emmet Moeller was born and raised in NY’s Mohawk Valley, forged in the fires of Brooklyn’s queer feminist music scene, and is currently deepening his roots in the Hudson Valley. Emmet is trans, queer, and committed to fighting for all kinds of justice, in their community and beyond. Emmet has learned from countless cooks and eaters — many who came before him and so many who are creating now — by witnessing their traditions, reading their words, and eating their delicious food. He had the privilege of attending Natural Gourmet Institute’s Chef’s Training Program, cooking under the guidance of Chef Ken Wiss at Marlow & Sons and Chef Jack Tracy at Hyssop, and studying fermentation in residency with the one and only Sandor Katz, at his home in the wilds of Tennessee.
Elizabeth Ryan, producer of Hudson Valley Farmhouse Cider, is a renowned fruit grower and cider maker. Elizabeth bought Breezy Hill Orchard in Dutchess County in 1984 and has since expanded to operate two more orchards. What started out as a roadside fruit stand selling fresh apples has evolved into the area’s most unique purveyor of local foods grown using sustainable farming practices.
Stone Ridge Orchard is a 114-acre ecologically managed orchard in the Hudson Valley, which produces Hudson Valley Farmhouse Cider. Ecologically grown means grown on family farms; by stewards of land, water and wildlife; using natural methods and minimal spray; and closing the distance from farm to table. The cidery is based at two beloved Hudson Valley farms, Breezy Hill Orchard and Stone Ridge Orchard, where over 100 varieties of apples are produced. They have just planted a dedicated hard cider orchard with a number of traditional cider apples. Elizabeth has a degree in Pomology from Cornell University and she has also studied cider making in Somerset and Hereford in England. She is one of the founding GrowNYC Greenmarket farmers, received the Cornucopia award from Stone Barns Center for Food and Agriculture, and was a Smithsonian Fellow.
Lucy Georgeff has served as General Manager of the High Falls Food Co-op since November 2020. Prior to this, she was the finance and human resource manager at Springfield Food Co-op in Vermont. She came to food co-ops after several years working on diversified livestock farms, where she learned how to build soil & relationships while milking sheep, goats, and cows. In both fields, she has seen the holistic results of local ownership of food systems, and she believes cooperative structure is fundamental to healthy communities and people. Lucy serves as treasurer on the board of the Neighboring Food Co-op Association, a regional association of food cooperatives throughout the Northeastern US. She is passionate about developing staff, joy in the workplace, and increasing access to good food and education.
Will Leibee is the owner, operator and founding head farmer at Back Home Farm in High Falls, New York. Many years ago, while working at a restaurant on the New Jersey Shore, he was asked to source fresh produce and got his first taste of organically grown food directly from the farm. The difference was uncanny and he was dumbfounded on why organically grown veggies made up such a small percentage of the food that is grown in the US. It was an inspirational and life-changing experience. From there on, there was no turning back. Since then, Will has set out to bring mindfully grown food to his community’s plates. Before moving to New York, Will lived in the mountains of Asheville, North Carolina where he was fortunate enough to be trained by experienced organic farming experts and educated in working alongside nature to grow diverse, nutrient rich, vegetables. It became a labor of love. In 2017, Will relocated to Kingston, NY to take a job on Alewife Farm, furthering his experience with top NYC chefs. In 2018, Will befriended native New Yorker Dan Boice and set out to restore the Boice Family Farm which had previously been closed for 20 years. Currently, Will tends to 10+ acres of NOFA Certified Organic crops along the banks of the Rondout River. Will and his teams’ focus is on soil health, an extensive list of culinary vegetable varieties, and harvest methods that maintain the integrity of the whole plant.
Diana Seiler is a social permaculturist, massage therapist and instructor, artist, health coach and the Director of Soil to Soul through the Holistic Health Community, bringing free Earth connection opportunities to the public as a form of healing. She delights in witnessing the awe and wonder sparked in these educational workshops, farm tours, and hands-on experiences led by local educators, farmers, herbalists, health food entrepreneurs and naturalists. Diana has worked at the Omega Institute for over 20 years where community and conversations inspire expanded thinking and bold action that unites and heals.