By Brady Kapovic, Provincial Agriculture Awareness Specialist
Every time we go do the grocery store or visit a restaurant we are exposed to countless different marketing messages about why a certain brand, variety or production method is better than another. But what really goes into producing the food we eat every day? A new feature-length documentary aims to explore this by following 10 ingredients from planting to cooking and everything in between.
Starring John Horne, executive chef of the downtown Toronto restaurant Canoe, Before the Plate helps to better connect the modern consumer with their food by following a dish prepared in the restaurant back to eight different farming operations. The whole endeavour took 32 days of shooting and more than 10,000 km driven. The film challenges modern myths about farming and reveals the obstacles the industry faces as it moves forward.
The creative mind behind the film is Dylan Sher who was inspired to create the documentary after realizing the weight and scale of false information that consumers are exposed to when it comes to their food. Although Dylan was raised in an urban center, he studied agriculture at the University of Guelph and plans to use his background to better connect with consumers who may be disconnected from our industry.
Thanks to Agriculture More Than Ever, for the month of February you can stream the Before the Plate documentary free of charge by visiting Before the Plate.