How much do we really know about the food we buy at our local supermarkets and serve to our families?
Slow Food St. Louis is pleased to announce our participation in a special screening of the new documentary, Food, Inc.
The makers of the film, Magnolia Pictures, and Participant Media, have graciously donated 130 tickets to the Tuesday, April 14th viewing of the film at the Tivoli Theatre. Officially due out June 12th, this is your chance to not only see what is sure to be a moving film months before opening, but also for free!
Those interested in attending can RSVP at http://sites.google.com/site/foodincrsvp/
Once there, click on the link for St. Louis and enter in your information. It’s first come, first serve, and people will be contacted by the film company – not Slow Food St. Louis – about their tickets.
For more information, continue reading after the jump or visit director Robert Kenner’s website for a complete trailer and reviews of the film.
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that’s 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) along with forward thinking social entrepreneurs like Stonyfield Farm’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.