One Hundred Thousand Beating Hearts and Fermented, Kentucky premieres, Monday, July 24 at Kentucky Center for the Arts Bomhard Theatre.
The evening begins at 5:30pm with Taste of Flyover, featuring heavy Southern-inspired bites and recipes featured in Chef Edward Lee's cookbook, "Smoke and Pickles." At 7:00pm, view the Kentucky premieres of One Hundred Thousand Beating Hearts and Fermented followed by a Q&A with Directors Jonathan Cianfrani and Peter Byck, and Chef Edward Lee.
Tickets $25 General Admission, $20 LFS Members
One Hundred Thousand Beating Hearts is the story of fourth-generation cattleman Will Harris’s evolution from industrial, commodity cowboy to sustainable, humane food producer. Harris’s work in Georgia shows we can adapt agricultural practices and raise and grow healthy food in harmony with nature. Wild Oak Pastures is a prospering testament to the economic and environmental benefits of regenerative food production - boasting healthy soils, thriving farm animals, and a diverse eco-system. Jobs created there are breathing new life into a community forgotten after the industrialization of agriculture. The land that once sustained only a cow/calf operation now is home to cattle, goats, pigs, turkeys, chickens and more. Any given day there are 100,000 beating hearts present at White Oak Pastures – all happy to be there.
15 minutes/View the trailer here.
Fermented - An ancient and mysterious food preservation technique, this is a story tracing back to the origins of humankind. Throughout history it kept people nourished in both barren winters and desert heat. At first, chef Lee seeks out answers to the question of what fermentation is by exploring the process of making cheese, bread, beer, and charcuterie. We find out how flavor has taken over as the main reason for keeping the tradition of fermentation alive through profiles of kimchi, kombucha, and pickles - showing that it isn’t just the process, but the results that keep us wanting more.
As Edward shares these experiences, stories, and recipes, we begin to better understand how a tradition can give rise to a contemporary trend, and how the culture and history of fermentation is in all of us. Even in the era of refrigeration and canning, where food is in abundance, fermentation still thrives - not as a means for survival - but as a way of creating unique deliciousness and depth of flavor. It’s something we want, a taste that we can’t get enough of.
Co-presented with the Kentucky Center for Performing Arts.