Ingredients: A Documentary Film Screening and Discussion May 9, 2010

The local food movement takes root
Sunday, May 9, 1–3 p.m.
• Central Library, U.S. Bank Room
• 801 S.W. 10th Ave.
• 503.988.5236
Printable Ingredients film flyer (pdf)
American food is in a state of crisis. Health, food costs and our environment are all in jeopardy. Ingredients, a locally made, feature-length documentary, reveals the people who are leading the movement to bring good food back to the table and health back to our communities. This film illustrates how people around the country are working to revitalize the connection between food and the land, while celebrating the farm to table movement with vibrant cinematography and exploring solutions for creating a community based on seasonal food.
The film will be followed by a panel discussion with:
• Brian Kimmel, Ingredients cinematographer/producer — Brian Kimmel has been working as a freelance cinematographer, still photographer, video editor and producer since 1994. As a cinematographer and still photographer his work has taken him throughout the world to create documentary films, television commercials, travel programs, corporate promotional films, photojournalism essays and television cooking shows. Brian is best known for his food photography most notably his cinematography on Ingredients and The Kitchen Sessions with Charlie Trotter a James Beard award winner for best cooking show in America.
• Will Newman, Ingredients participant -— Will and wife Susan Clark have farmed at Natural Harvest Farm since 1988. They have developed and managed a successful Community Supported Agriculture operation for some years. They now mentor young growers at the farm. In 1996 Will co–founded Oregon Sustainable Agriculture Land Trust. OSALT is a state–wide charitable non–profit organization dedicated to protecting urban and rural agricultural lands from encroachment by non–agricultural uses, holding those lands in trust for use by future generations of agriculturalists, and conducting research and education into the sustainable production and distribution of agricultural products (e.g. food, fiber, plants, flowers, medicinals and building materials).
• Ken Gordon, local chef and restaurant owner — Ken Gordon has been cooking professionally for 34 years in his native New York City, San Francisco, Portland, Paris and now Portland. He's long had an affinity for the seasonal approach used by French provincial cooks. His current restaurants, the popular downtown Portland's Kenny & Zuke's Delicatessen and Kenny & Zuke's Sandwichworks reach back to his roots in exploring the slow foods of the Jewish deli and the American sandwich, and source local products where possible.
• Leslee Lewis, permaculturist and panel moderator — Leslee Lewis has lived with her family in Portland for the past 20 years. With her husband, chef Ken Gordon, she has owned restaurants that focus on fresh and seasonal foods both in Portland and in New York City. She is currently studying permaculture and transforming her city lot into a productive food forest.
Presented in cooperation with City Club of Portland, Agora Steering Committee

Official Website: http://www.multcolib.org/events/ingredients.html