If you love to cook, and you’ve ever wished for a commercial, licensed kitchen right here on Bainbridge Island, you’re in luck! Would you like to: make value-added products from your farm produce? Have a legal kitchen from which to do catering? Have a professionally-equipped kitchen in which to take or offer cooking classes? Have a space to do big baking or canning projects, by yourself or with a group?
We’re in the planning stages of just such a kitchen, to be a part of the new BARN artisan center, and we… Read More
Makes about 20 cookies
2 sticks of unsalted butter
1 cup of sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked nettles (squeeze out the cooking water and finely chop, it should look like frozen spinach)
1 cup chocolate chips
Preheat the oven to 400F. Cream the butter and sugar until fluffy. Add the egg and vanilla and mix until combined well. In a separate bowl, combine the flour, baking soda and salt, then add to butter mixture, and mix
For decades small family farmers have been disappearing, but there is new life in the fields, orchards and pastures of the
• Brooke and Sam Lucy of Bluebird Grain Farms in the
• The Hatfields, family ranchers in eastern
• Hilario Alvarez, who came to the
• George and Eiko Vojkovich of Skagit River Ranch raise chickens, pigs and beef for your table, all sustainably and naturally.
• Seth Caswell, chef of Seattle restaurant Stumbling Goat, sources from individual farmers to make his menus local and delicious.
• Burgerville, an
• Diane Dempster of Charlie’s Produce, talks about how offering local growers the ability to distribute is an important part of their business and commitment to the area.
Good Food brings you close to the producers and the people that are helping to sustain and support the cycle of great food getting to our tables. Meet PCC Natural markets which takes a personal approach in maintaining fresh produce and meat for Seattle Area consumers, see local farmers markets, visit CSA farms, and hear Ron Sims, King County Executive, discuss how the public health system is dependent on getting local food to people who need it. After watching this documentary you will be moved to cook and to eat well!
Featuring original music from
About the producers
Local award winning filmmakers Mark Dworkin and Melissa Young of Moving Images are proud to present Good Food, the latest in a long string of environmental and social justice documentaries. Their documentaries have often been distributed on PBS both locally and nationally. The team has a history of work related to food and farming, including Environment Under Fire -1987, Risky Business – 1996, Not for
Wed. June 4, 7 p.m., Egyptian Theater
Sat. June 7, 4:30 p.m., SIFF TheaterReview comments:
"Couldn't be more timely! A film made to awaken our taste buds and our courage to create a food system aligned with what the earth needs and what our bodies yearn for. GOOD FOOD shows us it's possible. It'shappening!" Frances Moore Lappe, author, Diet for a Small Planet, Hope’s Edge
"Food scarcity may become the dominant issue of our time. This film demonstrates that abundance is possible, when we refocus on regional agriculture and honor those who are making it happen. This film is a celebration of the best of the Northwest, portrayed through food and those whose hands grow it." Michael Ableman, farmer and author of On Good Land and Fields Of Plenty.
“Good Food is an intelligent, sensitive, and very timely witness to the ultimate interdependence of producers and eaters. The warmth and wisdom of this film will inspire and reassure all who continue to work for greater community food security, in communities everywhere." Goldie Caughlan, nutrition educator, PCC Natural Markets, former member National Organic Standards Board
"The film visits many of the pioneers in the movement to 're-localize' our food system and documents, first hand, the tremendous grassroots work that is being done here in the Northwest." Mary Embleton, Executive Director, Cascade Harvest Coalition
“We grow stuff that’s tasty. Ideally, with taste comes nutrition… that’s what food is. If it doesn’t taste good and it isn’t good for you, then it is just sort of a bad habit.” Sam Lucy, Bluebird Grain Farms [excerpt from the film].
"Not only does the film convey the ingenious methods of some of the sustainable producers, but it also shows innovative ways they are marketing their products to help sustain themselves as family farmers." Maurice Robinette, beef producer and field organizer for Washington Sustainable Food and Farming Network