Food for Thought, Food for Life
VIEW EVENT DETAILS
Documentary Screening and Post-Screening Q & A
Registration: 12:15pm
Luncheon: 12:30pm
Close: 2:00pm
We want our food fast, convenient and cheap - but at what cost? As farms have become supersized, our environment suffers and so does the quality of our food. Food for Thought, Food for Life explains the downsides of current agribusiness practices, and also introduces us to farmers, chefs, researchers, educators and advocates who are providing solutions. The film, an official selection at the Short Film Corner at Cannes 2015 and at the 2015 Sarasota Film Festival, is both poetic and practical; its powerful examination of the connections between our planet and our well-being is accompanied by specific strategies that protect both. With an eye toward a sustainable and abundant future, it offers inspiration for communities that are ready to make a difference. Following the film screening, its director and co-producer, Susan Rockefeller, will kick start the conversation about our food system and the impact daily choices have on our bodies and ecosystem.
Susan Rockefeller is Director and Co-Producer of Food for Thought, Food for Life. She is a Principal of Protect What Is Precious, a company that creates documentaries and inspires fashion accessories to elevate awareness about protecting what is precious to her: family, art and nature. Her films have explored a range of contemporary issues, often using both real life heroes and those of myths to confront issues such as ocean acidification and the future of ocean health, PTSD and the use of music to heal, the confluence of race, poverty and illness, and global food sustainability. The films have aired on HBO, PBS and the Discovery Channel. Ms. Rockefeller sits on the boards of Oceana, Stone Barns Center for Food and Agriculture, We Are Family Foundation and is a member of Natural Resources Defense Council Global Leadership Council. She received her undergraduate degree from Hampshire College and her master’s degree from New York University.
*FULL HOUSE & WAITLIST ONLY. To get on the waitlist,
please email [email protected].
Luncheon Menu
Regular meal
Tuna Tataki with Baby Herbs and Ginger
Roast Herb Chicken with Sweetcorn Puree, Baby Bok Choy and Grainy Mustard Sauce
Green Tea and Vanilla Panna Cotta with Red Beans
Vegetarian meal
Caprese Salad - Tomatoes and Mozzarella with Orange-Infused Basil Oil and Balsamic Caviar Pearls
Roasted Cauliflower Steak with Ricotta, Toasted Pine Nuts, Preserved Lemon and Golden Raisins
Green Tea and Vanilla Panna Cotta with Red Beans