In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here.

Showing 7/17/2009 in Raleigh, NC at the Colony Twin.

Other Showings

The pushback against federal power began under Bush, but may now be accelerating.
By Patrik Jonsson | Staff writer of The Christian Science Monitor

from the March 27, 2009 edition

Atlanta - There's an old joke in South Carolina: Confederate President Jefferson Davis may have surrendered at the Burt-Stark mansion in Abbeville, S.C., in 1865, but the people of state Rep. Michael Pitts's district never did.

With revolutionary die-hards behind him, Mr. Pitts has fired a warning shot across the bow of the Washington establishment. As the writer of one of 28 state "sovereignty bills" – one even calls for outright dissolution of the Union if Washington doesn't rein itself in – Pitts is at the forefront of a states' rights revival, reasserting their say on everything from stem cell research to the Second Amendment.

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Relationships and the right questions assure restaurant chains like Burgerville that buying local is a safe route.
By David Farkas, Senior Editor -- Chain Leader, 3/1/2009

Greening menus by buying local products offers operators the chance to crow about "fresh" and "natural" ingredients while lapping up the goodwill that accrues from supporting small businesses in their community. Add to that the benefits derived from reducing carbon emissions given the proximity of the food source.

"It's a great differentiator. Not many [chain] restaurants do this," says Jeff Harvey, chief executive of Burgerville, a Vancouver, Wash.-based restaurant chain that sources the majority of its products from local producers.

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PING is a network of church-based community gardens in central North Carolina. PING helps churches celebrate their work, share information and resources, and provide healthy, fresh food to their communities. More information.

Part Two

Film about building a sustainable local food economy in North Carolina.

Webinar on farm incubation programs in North Carolina, Massachusetts, Vermont and California.