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See American Meat for FREE!
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Young Farmer Screening SeriesWednesday-Wednesday, February 20-27
Locations throughout Colorado
See American Meat for FREE! It's the new documentary that takes a pro-farmer look at chicken, hog, and cattle production in America.
Late last year, American Meat kicked off a nationwide screening tour called the Young Farmer Screening Series. This tour takes place at universities, colleges, agricultural high schools, and FFA chapters with three core goals in mind:
- Thank farmers.
- Support young farmers.
- Spread the notion that food choices matter.
Information on dates of the screenings in Colorado can be found below and online at American Meat Screenings.
Wednesday, February 20th Colorado State University in Fort Collins, CO Food at 6 p.m. provided by Chipotle Mexican GrillFilm at 6:30 p.m. in Behavioral Sciences 131
Conversation at 8 p.m. with Scott Wiley, owner of Mesa Valley Farms; co-founder of Applegate, Chris Ely; and Graham Meriwether, director of American Meat. Moderated by Kris Browning-Blas, food editor of the Denver Post. Thursday, February 21st University of Colorado at Boulder in Boulder, CO Food at 6 p.m. Chipotle burritos provided Film at 6:30 p.m. in Humanities Room 1B50
Conversation at 8 p.m. with Ann Cooper; Chris Ely, co-founder of Applegate; Mel Coleman of Niman Ranch; and Graham Meriwether, director of American Meat. CU Boulder nutrition professor Mary Beth Lynch will be moderating the discussion. Friday, February 22nd
Regis University in Denver, CO Meet and Greet at 5 p.m.
Film at 5:30 p.m. in Claver Hall AmphitheaterConversation at 7 p.m. with sociology professor and Green Leaf board member, Damien Thompson; literature professor and social justice activist, Eleanor Swanson; co-founder of Applegate, Chris Ely; S.K. Piper, Midwest Fellow for Bon Appétit Management Company Foundation, the non-profit arm of Bon Appétit; and Graham Meriwether, director of American Meat.
Food and drinks at 7 p.m. provided by Chipotle Mexican Grill and Bon Appétit Management Company
Monday, February 25th
University of Colorado in Colorado Springs, CO Film at 5:15 p.m. in University Center Room 302
Conversation at 6:35 p.m. with Lena Macias, founder of Black Forest Farmstead; Mike Callicrate, founder and president of Ranch Foods Direct; Susan Gordon, co-manager of Venetucci Farm; and Graham Meriwether, director of American Meat.
Tuesday, February 26th
Colorado College in Colorado Springs, CO Food at 6 p.m. provided by Bon Appétit Management Company
Film at 6:30 p.m. in Edith Kinney Gaylord Cornerstone Arts CenterConversation at 7:55 p.m. with Doug and Kim Wiley from Larga Vista Ranch; Mike Callicrate from Ranch Foods Direct and Callicrate Beef; Patrick Hamilton from Venetucci Farm; and director of American Meat, Graham Meriwether.
S.K. Piper, Midwest Fellow for Bon Appétit Management Company Foundation, the non-profit arm of Bon Appétit, will be moderating the discussion.
Wednesday, February 27th
University of Denver in Denver, CO Film at 6:30 p.m. in Sturm 281
Conversation to follow with Dianne Koehler, a nutritionist and chapter leader of Denver's Weston A Price Foundation; John Long of Long Family Farms, a sustainable pig farmer who supplies many local, organic restaurants in the Denver metro area; and Graham Meriwether, the film's director. Panel discussion will be moderated by Patricia Calhoun, editor of Westword, an alternative weekly magazine in Denver.
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About the Farm-to-Consumer Legal Defense Fund:
FTCLDF is a 501(c)(4) nonprofit that defends the rights and broadens the freedoms of family farms and artisan food producers while protecting consumer access to raw milk and nutrient-dense foods.
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Beginning with a history of our current industrial system, the feedlots and confinement operations are revealed, not through hidden cameras, but through the eyes of the farmers who live and work there. From there, the story shifts to Polyface Farms, where the Salatin family has developed an alternative agricultural model based on rotational grazing and local distribution. Nationwide, a local-food movement of farmers, chefs, and everyday people has taken root... But could it ever feed us all?
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