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The Hudson Valley, New York has become an epicenter for the local, organic,sustainable food movement. With its rich agricultural land, the awareness forsustainable living, and the growing demand for local, organic food, the farm-to-table,locavore movement has become a way of life in the Hudson Valley. Organicspotlights the Hudson Valley as a region at the forefront of this movement andfeatures the portraits and words of the dedicated farmers who are committed togrowing and producing food using sustainable methods, and the chefs who echo theirbeliefs and pay homage to the food they produce, including such notables as:
* Amy Hepworth of Hepworth Farms, works on a 7th-generation, family-owned farm
* Dan Barber, chef and co-owner of Blue Hill at Stone Barns was named one of the world'smost influential people in 2009 in Time's annual Time 100
* Zakary Pelaccio, owner of Fish & Game, is famous for building Brooklyn's first gastropub andpioneering NYC's nose-to-tail culinary movement
* Ken Greene at the Hudson Valley Seed Library provides many local producers with heirloomand open-pollinated garden seeds and protects 15,000 years of agricultural history!
* Steffen Schneider at the 400-acre biodynamic Hawthorne Valley Farm has helped educate over13,000 kids since 1972 as part of the farm's Visiting Students Program
The over 100 portraits of the farmers and chefs of the Hudson Valley werephotographed using the wet-plate collodion process, a technique developed in the1850s when the art of photography was in its infancy. With the use of large woodencameras and brass lenses, glass plates are hand coated to produce one-of-a-kindambrotype images. The amber toned images remind us of a time when the cultivationof land was a manual process that linked the farmer directly to the soil. Organic isone of the most misunderstood and often misused words describing food today. Innarrating their own stories, the farmers and chefs share their philosophy about what itmeans to grow and live organically and sustainably.