before the plate
From a theater on the campus of the University of Toronto to Canoe restaurant 54 stories above the city, Sunday evening’s premiere and celebration of the “Before The Plate” food and farming documentary film was an amazing event. Over the course of the past year, we have followed the journey of the film’s creator, Dylan […]
The Before The Plate review as delivered by AGDAILY, which was on hand August 5, 2018, in Toronto for the documentary’s premiere.
When a filmmaker sought out a chef to be featured, John Horne of Canoe restaurant became the Before The Plate chef.
The numbers involved in running a large-scale greenhouse are not to be taken lightly. Forty-five acres — or almost 2 million square feet — under glass. This translates to 500,000 pounds of production per week. Truly Green, the farm that hosted us for the filming of “Before The Plate,” was a sight to behold. With […]
The “Before The Plate” documentary film crew was fortunate enough to be able to follow three ingredients back to Hillside Gardens.
Canoe Chef John Horne and farmer Gary Godelie hit it off immediately during the production of the “Before The Plate” food documentary.
The more knowledge people have about agriculture and its process, the more their questions can come from a place of reason instead of a place of fear.
The size of the farm should really be the least of the public’s worries — high level of care for the environment, food safety, and quality products should be the priority.
Due to rapid urbanization and the progression of technology, the average person doesn’t have a clue about where their food comes from.