Coming this fall to a television near you is PBS’s new series Food Forward. Over the course of 13 episodes, this team of documentarians will delve into many of the country’s most pressing food issues, from the production of meat and dairy to the technologies that could save our soil.
This is not another film about how devastated the industrial food system is; each of these episodes feature hopeful leaders and innovators in various fields. Food Forward looks at “food rebels” such as Dan Barber, Executive Chef of Blue Hill at Stone Barns, and Aimee Danch, Pasture Manager at a progressive meat company out of Marin, California, who are taking the time to produce food differently and doing it well. As said by Shannon Eldredge of Cape Cod Community Supported Fishery, “[We] are kind of shifting back in time in a way, but it is forward-thinking.”
Each episode provides a great sense of hope and possibility for our food system, which is often characterized by industrialization and inhumane practice. Food Forward beautifully exposes alternative ways of producing and consuming food that are profitable, nourishing, and sustainable. Premiering this Labor Day weekend on PBS, it is a definite must see.
