Food! We talk about
it all the time. What shall we eat?
Where can we buy it? What’s
healthiest, lowest in fat or carbs,
cheapest, or just plain tastiest? But
the aspect of food we usually
discuss least may just be the most
interesting and informative. Where
does all this food come from?
Did you know that…
• The average food item travels
1,300 miles and changes hands
6 times before you ever get to
see it?
• It takes 127 calories of energy
to transport 1 calorie of lettuce
across the Atlantic Ocean?
• In just 60 short years, between
1920 and 1980, U.S. corn yields
increased by a staggering 333%?
All true! In From Farm To Table,
take a comprehensive look at
modern agriculture and learn
where, why and how. From the
Neolithic Revolution and the dawn
of farming to the rise of industrial
agriculture and the Green
Revolution, we look at the
whole process of food production
and distribution.
Using a simple sausage pizza as a
springboard, we delve into the
diverse worlds of our most basic
foodstuffs, such as vegetables and
wheat. Find out where different
ingredients come from; how they’re
grown and harvested; how they’re
stored, shipped, and processed;
and how they finally wend their
way to your local restaurant or
grocery store!
We talk to farmers, see how they
do their jobs, and learn what
initiatives have made their lives
easier and what sort of issues
concern them.
Environmental problems,
migrant workers, and
irradiation are a few of
the issues we touch on.
Learn:
• The truth behind the myth of the
family farm.
• How many people the average
farmer can feed (and how that
number has changed).
• Which state produces an amazing
90% of the tomatoes used for
processing in the U.S.
This program is fun and fascinating
for anyone who eats!
21 minutes.
Copyright © 2007 Learning Seed
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