Articles by Dylan Sher
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.
What if we could take an everyday urbanite on the journey of their food? What if they understood what it took to get the everyday products we all enjoy to grocery store shelves? Would consumers habits change and would they better understand the impacts of their decisions on our food system? That has been our […]
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.
Canoe chef John Horne and his team pulled all the ingredients together to make one amazing plate for the film “Before The Plate.”
A few months ago, “Before the Plate” released a teaser clip of what kind of footage you can expect to see in the finished documentary. The clip yielded some very good results and has presented us with some unique donation offers — but one in particular stood above the rest. After the release of the […]