Judith Redmond of Full Belly Farm says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called terroir. Learn more about what makes food from different regions taste unique in this new video from filmmaker Douglas Gayeton of the Lexicon of Sustainability project.
Origins of Full Belly Farm: We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.
On Capay Valley, home of the farm: It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.