On the Road (Episode 3)
FoodCycle began their cross-country bike trek in late April – traveling across the country with a mission to document and highlight the "emergent farm-to-school movement and other programs dedicated to school nutrition reform."
Although Adam and Leah recently completed the 4,500 mile trek across the country (congratulations!!), there is still plenty of terrific footage from their massive journey to be shared.
This episode features FoodCycle's visit to Shelburne Farms in Vermont, where they toured the property and chatted with Rachel Cadwallader-Staub, Shelburne's Assistant Family Programs Manager.
Shelburne Farms is "a nonprofit education organization, 1,400-acre working farm, and National Historic Landmark that welcomes visitors."
It's certainly a lovely setting for learning some terrific lessons about food! Rachel discusses some of the many ways in which the educational programs at Shelburne teach children (and a few grown-ups as well) a deeper understanding of where their food comes from.
This video originally appeared on FoodCycleUS.com. It is re-posted here with permission of the authors.
THE FILMMAKER: Timothy Hourihan is a multimedia environmental artist, writer and researcher. Timothy actively expresses his work through his various life passions, in search for spiritual oneness and knowledge. (from thourihanphoto.photoshelter.com)
Have you visited a working farm? What was the best thing you learned during your visit?
Craig Haney manages animals with respect at upstate New York's Stone Barns.
Shinn Estates, a small vineyard on Long Island, New York, is producing big, bio-dynamic wines.
Heritage Foods is saving heritage breeds by buying them from family farmers.
In the Battenkill River Valley of New York, Karen Weinberg is the shepherdess of the farm.
Zak Pelaccio's salad dressing stomp gets cooking with an altogether different ingredient.