Barr Farms

Settled in cozy Rhodelia, KY, Barr Farms sits in beautiful rolling hills right near the Ohio River. The farm, owned by the Barr family for seven generations, is now under partial ownership of the youngest Barr farmer, Adam. He and his fiance (yay!) Rae run a vegetable and meat CSA that makes its way to many a plate in the surrounding areas. 

Adam went off to college, leaving the farm behind but as soon as graduation hit, the call to return to land was incessant. He wanted to come back to the farm and change the way things had been done. Granted his father and uncle ran a decent cattle farm on the property, but now Adam was loaded with information on pesticides and treating the earth in a more respectful manner and became impassioned to supply local families with the healthiest of foods right from his own land. He mentioned the Native American outlook that we should create systems and traditions that are capable of lasting for seven generations and feels that it's quite profound that he is in fact the seventh generation to farm on the property. He has chosen to make a decision to treat the land with such respect and reverence that he wants the new sustainable system he is implementing to last for seven generations more. While this may seem like a lofty goal, his calm demeanor, tireless work ethic and true dedication to making sure that his customers know all about how the food was raised under his care, it seems like there is no way that Adam Barr can fail. 

It is really this sense of what is right for people, that overlaps everyone we talk to about sustainability and living a more localized life. Instead of lackadaisical attitudes, we have come across so many people that just want to do their share to make this world a better place. While so many people might say that "It's just food. What impact can that really make?" If people realized that our need for food and how we raise and grow it is the most profound impact and interaction that we have with the planet, maybe they might see that one less drop of chemicals on the land, one less sick, corn eating animal on our plates and one more dollar in the pocket of a local farmer really can make a difference if we all do our part. The filmmakers of "Down to Earth" never set out to guilt people into this lifestyle. We want people to feel an invitation to take their seat at the table. 

Whether it is one locally grown tomato from your local farmer or even starting your own little plant at home, even the littlest effort can add up to something big. Adam Barr is an inspiring person who, upon meeting him, makes others want to do something as impactful as he has. Though, in talking to him, you would never get the feeling that he thinks he is doing something profound, he is just following his heart and doing something he loves.

Clifton Community Gardens

Janie Estes, the founder of the Clifton Community Gardens, planned a day of fun, games, education and healthy food for the neighborhood. A huge connoisseur of local foods (we see her at Stone Soup kitchens and farmer's markets all the time!), she felt that her community was in need of its own garden. 

She researched throughout the area and found that Sacred Heart Village had some extra space on their property and they welcomed the idea of planting a small garden with open arms. Deep into their first year of growing, Janie notices the already tight-knit community coming together even more. It was because of this she organized a harvest festival at the end of the season. There were community activist groups there, games to play, yummy soups made with local veggies and demonstrations on how to create rain water barrels for home gardens. Janie and her family have found such a great community in the local food movement and thanks to her hard work and dedication she has brought that feeling even closer to home - 2 blocks away from her home to be exact. This just goes to show, with a little water, some seeds and loads of enthusiasm, a community garden is truly attainable by all.

Foxhollow Farm

Today we visited with Maggie Barrett and Janie Newton of Foxhollow Farm. A 400-acre farm in Oldham County, KY, they have recently converted their farm to an organic, biodynamic, grass-fed beef farm and vegetable CSA. Janie's mother created Foxhollow as a spa and wellness center years ago and simply leased out the surrounding land for conventional farmers to use. After the doctors at the wellness center noticed that so many of the problems had by the patients visiting from across the globe stemmed from chemical exposure, it just didn't make sense that they would have an interior haven for alternative medicine only to step outside onto a farm where the use of pesticides and fertilizers were commonplace. Thus, the conversion began. 

All of the pastures have been chemical free for years now and upon hiring Laura Riccardi to head up the biodynamics creation on the farm, the preparations have also begun treating the land. Foxhollow felt the first place to start was in healing the land and then slowly began adding cattle to the mix. They wanted only the best and healthiest grass for their animals because that would directly translate into healthfulness for their customers. The beef operation is truly a labor of love for Maggie, now the 3rd generation on the land.  While in college she had a marketing project and used as her example a "mock" grass-fed beef farm. The school project went so well and seemed very feasible. As soon as she graduated, Maggie returned to Kentucky to put her plan into effect. A year later, Foxhollow beef is well known all over the city. It's served in a local school and sells out at the farmer's markets. 

The amazing thing is that the price is almost exactly the same as what you could find at any large grocer - except you don't have meat that has chemicals, was mistreated or fed corn at any part of their life. For those of you who may not know, the importance of grass-fed beef is that cows are born with 4 stomachs that are undeniably made for eating grasses and only grasses. Corn is fed to them to make them bulk up so the farmers can get more for their money and have a heavier animal at a younger age. This causes the cows to be very sick to their stomachs for their entire lives and thus they are given heavy doses of antibiotics to keep them "healthy". These very antibiotics go right into your body when you eat the animal. By supporting grass-fed beef, you have a healthier animal, therefore, a healthier meal. The ladies (and gentlemen) behind Foxhollow consider this a labor of love. Their pride in their product is seen at any of the farmers markets where they sell their goods. You can even order an entire whole or half steer to feed your entire family for a year. A beautiful farm with beautiful people and happy cows, Foxhollow is truly a leader in amazingly tender and healthy beef.

Two words - Rodale = Heaven

We arrived later in the day on Sunday, winding around country roads, taking in the surroundings until we came upon the cleanest, quietest, pristine farm - home of the Rodale Institute. Paula Hunker, the Communications Director, was kind enough a few months ago, to invite us to come and stay in the farm's 1827 farmhouse for a few nights to document what is being done there to research organic farming methods. We could not wait.

The Rodale Institute has been at the forefront of the organic movement since the 40's and has since created the seperate entity, Rodale Press, which teaches people about health and organic gardening in publications such as Prevention magazine.

We settled in for our first night - I, trying to imagine all of the people that had lived in the home in years past and trying to adjust to the fact that I have just been in the noisiest city - NYC and the quietest little corner of the earth all within a few days of each other. Wow - was I glad we went to NYC first and not the other way around!

Clair Wilson, our hero of the week, arranged interviews for us with the CEO of the Institute, Tim LaSalle, the farm manager, Jeff Moyer and the lead scientific researcher, Dr. Paul Hepperly.

Day 1 - From Tim we learned such amazing facts like only 20% of humans are willing to change their identity and try something different even if they know the change is the best thing for them - explaining for the purposes of trying to change the food we eat and why it can be so hard for us as humans to alter our eating and living habits - don't let knowing that fact stop you - be one of the 20%! He also spoke about how his emphasis at the Institute, global warming, comes into play with organic farming. Rodale has run tests and found that an acre of organic agriculture can consume as much as 7000 pounds of carbon dioxide in one year. If we converted all of the acreage being used for growing crops into organic practices, it would be the equivalent of taking 80% of our country's cars off the road! It is the most massive way we could turn our country into a carbon eating machine!

Day 2 - Jeff Moyer introduced us to two of the coolest things in the WORLD! The Farming Systems Trial has been taking place for almost 30 years. It measures corn production - both organic and conventional/chemically grown - side by side in the same field. They have found that in cases of drought or excess rain, the organic corn - no chemicals added - out performs the conventional corn amazingly. The stalks I saw looked almost 50% higher and they were definitely thicker too. The thing is that these crazy, non-optimal conditions occur all the time so the organic corn out-yielded the chemical crops 9 out of 10 years. Why the heck do we use chemicals again??

Then, Jeff mentioned in passing that he and a Mennonite farmer next door made a compost turner by themselves. Being near the end of a big day, Scott and I said we would take a look but that we didn't really have to film it, THEN Jeff walked us to the barn that housed this machine - holy crap! Maybe 30/35 feet long and 10 feet high, this machine can do the work of one front-end loader (which would take 13 hours normally) in TWELVE minutes. Absolutely astounded by the sheer magnitude of this machine, Scott and I asked him to, yes, in fact, bring 'er out and show is what she is made of. The compost (approx. 160 degrees inside) was being rotated and flipped and as steam rose of of her lush brown components, the pile fell back perfectly in pyramided place, turned like only this amazing machine could. While having something like this on a small farm may be overkill, Rodale creates enough compost that they need it. My inner 3-year old boy (do girls have those?) came out as Scott and I stood there in amazement - absolutely in love with a big, yellow machine.

Day 3 - I came outside of our little enchanted farm house wearing my pajamas, eating my Kashi (because that's how professional filmmakers role, people) when I was greeted by Dr. Paul Hepperly. While Clair had wanted us to meet him all along, he had been called off to North Carolina to spread his proverbial seeds to farmers, etc. I'll admit it, I was crushed at the thought of not being able to meet this amazing Fulbright Scholar, but he decided to come home that morning because we were there filming and he wanted to speak with us. Charming and beyond intelligent, I cannot thank my stars enough for Dr. Hepperly coming home to us. We met down in his office and he began to show us slides of the research he had done and collected from other places. He creates quite the argument for the importance of wiping pesticides and chemicals out of our food supply.

While we cannot include every element of the reasons for not wanting chemicals in food, let me just say that frogs becoming hermaphroditic, increased rates of young girls being born as opposed to boys in certain areas where highly chemicalized corn is grown as well as studies about children's ability to learn, retain information and live without behavioral problems is just where is begins. I left Dr. Hepperly's office with a memory stick loaded with his power point presentations. I literally felt like I was just given a copy of new Commandments to take with me.

We left Rodale feeling like our puzzle had been, if not completed, added to in such an immeasurable way, that we as a crew will be forever changed - ok, so Scott did get a hamburger at a chain restaurant within moments of leaving the farm (I am sure my turkey sandwich was not exactly sustainable either) but it is about baby steps and we feel like the lights within us burn brighter for having met this amazing team of people at the Rodale Institute. You are family now!

MOFGA Common Ground Country Fair

WOW!

The first words we said when we arrived in Unity, Maine for the Maine Organic Farmers and Gardeners Association (MOFGA) Common Ground Country Fair. There were booths and food abounding just like any other fair you have ever been too, except that at this fair everything - including the funnel cakes - was organic!

Jim Ahearne, the Fair's director, took a moment to explain to us the importance of having a fair that is attended by 59,000 people. He spoke to us about people being able to come there and experience the community within the organic movement and that, while many of the farmers and individuals with booths had organic experience, this fair allows people from the area (and from far away) the chance to come and see what is happening and be a part of the family.

Activities were available for every member of the family. There were livestock shows, children's areas where they could learn about standing up for issues they believe in, live music, oh, yes, and delicious haddock and gyros! Russell Libby, MOFGA's executive director even took a moment to speak with us about us all getting involved. Maine has the highest number of organic farms within the US. The state of Maine currently consumes 20% from within its borders and 80% from the outside and he is set on helping to make it the reverse. While MOFGA is there year-round to assist Mainers with creating their own food system, he hopes that each person who attends the Fair leaves slightly more inspired to do what they can to live more sustainably - we are! Oh, and can you send some more funnel cakes my way please - YUM!

Anna Lappe and the Science Barge

Our last day in New York City and two of our most anticipated stops remained. We headed out to Brooklyn to visit the residence of Ms. Anna Lappe', co-founder of the Small Planet Fund as well as a best-selling author. Anna had asked for her questions in advance, so I knew she was going to bring the thunder in her responses - and did she. Gracious as can be when she welcomed us, she started out the interview by serving us fresh carrot juice in her delightful abode. Bright and lively, both she and her home were a perfect start to the day.

Anna and her mother have traveled around the world documenting the plight of rural, local farmers and her passion and experience came across from the moment we met. Providing us with scientific facts and research she has studied as well as conducted herself, she provided us with the exact info we were needing. While we think this project is most certainly about what "everyman" is doing to live more sustainably, it is when you get people, such as Anna, living and breathing the local, sustainable, organic food movement that give you the insight as to why this mission is so very important. Thank you for a glorious interview and visit - best to you in all you do!

Scott and I headed back to the west side for a visit to the Science Barge - a creation of NY York Sun Works. The barge is a floating educational center, growing food within its greenhouse without so much as one step of a carbon footprint. They use solar panels and windmills for their energy, rain for the water and even have tilapia in a tank creating plenty of fertilizer from its waste. Sarah Hanna, the educational coordinator there, took us on a tour of the behemoth vines of tomatoes and cucumbers that were hidden within the glass structure.

Everything, including the strawberries and basil are all grown organically and hydroponically - which we learned can grow plants much faster than traditional soils! The barge serves to educate the public of New York about what can be done, without any waste, to create more green spaces in the city. With so many rooftops unused (except by our bee friends), Sarah estimated that if all of the rooftops were utilized with gardens, it would create enough food to feed all of New York. It would also help cut down on the heat in the city. The barge travels up and down the west side aiming to educate as many people as possible. It was amazing to see what can be done with zero-waste. The strawberries and tomatoes were DELISH too!!

* Anna'a photo is from treehugger.com

Learn it, Grow it, Eat it and NYC Rooftop Bees!

David Sapphire runs a great program out of the South Bronx called Learn it, Grow it, Eat it. It brings in local teenagers and teaches them about growing their own veggies while also adding the component of bringing it in to a neighborhood who needs the fresh goodies very badly. 5 train and a bus ride later, we grabbed our bags and embarked our on next adventure. It seemed we are around many closed businesses and a lot of apartment buildings, however - in front of us is a pristine, gated garden with a huge bounty. David greeted us and showed us through their setup.

Similar to the East New York Farms, except placed right amongst the buildings. It's amazing they have so much growing with such limited sunlight. The kids started to show around 10a and we headed up to the intersection where they sell their goods. Granted much of it is from farms outside of the city - they help out local farmers by selling it in the Bronx for them - but they also have little baskets of veggies they picked right from their garden as well. At first it was very slow. There was a bus stop right in front of the stand, but people would just come check it out and walk on. Then David brought out the magic - the NYC Council on the Environment supplies $2 vouchers that are handed out to people around the area to bring them over and entice them to get some fresh food.

Many of the kids working the market said they only ate fast food or canned vegetables before this experience. Now they barely eat any of that at all, opting for the locally grown stuff instead. This program has not only put the younger generation in touch with where their food comes from, but once they became aware of what the market had for them, the older folks started heading over too. Pretty soon the market was abuzz and people were coming from all around to see what was being sold. It was inspiring to us to see the younger generation connecting to the earth and to elders as well.

When we wrapped up in the Bronx, we headed down to the Union Square farmer's market and met another David - they abound in this film, I swear! This one, David Graves, travels down from Massachusetts 3 times a week to sell his honey at the local markets. He has created quite a name for himself as he is the one and only "NYC Rooftop Honey" guy. He keeps hives up on hotels, office buildings and brownstones, high above the city streets.

Not many people realize how important bees are to the food system and how they are very much needed to pollinate the cities many community gardens. The particular hive we traveled to was in SoHo 5 stories up on top of a personal residence. So many people think of bees as stinging little guys to be avoided, but I have learned that if you just stay out of their way, they definitely have higher priorities than coming and messing with us - they are on a mission!

David walked us through a beautiful rooftop garden and then we crossed through a door over to the flat, blacktopped part of the roof. A neat little hive sat their buzzing away. As Scott and I suspiciously moved around David as he was working, trying like hell not be stung, we then got so immersed by this awesome set up that we quickly forgot the potential hurt they could cause us. David smoked them out and began removing the pieces of wood that were collecting the honey and wax. Bees will make the honey and then when they have filled up a comb, seal it off with wax to protect it. Bees eat the honey, like we do, for energy. They really only need a small amount so it is very generous of them to share the excess with us.

David stuck his screwdriver into the wax and beautiful amber honey began to flow out. He offered us a taste and I must say, no joke, it was the best I have EVER tasted. He explained it had some Japanese flowering plant undertones and that was why it tasted the way it did. It's amazing to think that honey can have different essences depending on what kind of plant goodies it is bringing back to the hive. We also learned that when you have allergies really badly, by the most local raw honey you can find and eat a tablespoon every day. It has a little bit of all of the plants and flowers that surround you so it helps to build up your immunity to them! I even got to hold a little worker bee who stays inside of the hive always so was never given a stinger for protection! I could just hold him between by two fingers and feel him buzz away - no pain necessary! David closed up the hive and we began the trek downstairs. It gave us a whole new respect for these little guys (girls actually are the ones you see flying around) and we are truly indebted to David for that one of a kind experience!!!