LOCAL ORIGINS

Local Origins is a three-part short film series that dives into the farm to table movement in Madison, Wisconsin and the tight supply chains that make it possible. These stories of producers and the restaurants that support them are an exploration of the vibrant small-scale farm community thriving in southern Wisconsin. The Local Origins series was presented in partnership with REAP Food Group, and non-profit dedicated to transforming communities, economies and lives through the power of good food.

 

Vitruvian farms +
Sardine Madison

When Shawn and Tommy were faced with unseasonably heavy autumn rains that devastated their salad greens harvest, the two farmers pivoted by scaling up their mushroom production to meet the cashflow gap. In in typical Sardine fashion, the kitchen quickly absorbed the specialty crop into the menu to support Vitruvian Farms.

Highland springs farm +
Brasserie V

Kevin started with two cow-calf pairs and quickly scaled his herd to 150 heads of cattle. When he left his corporate job to return his family’s agricultural roots and he had no idea how much he would be educating his customers about beef. Kevin has found an amazing relationship in Brasserie V and their whole-animal approach in the kitchen.

BRIX CIDER +
Dorothy’s Range

Marie and Matt were home brewers who saw a niche in craft cider production in southern WI. Thought they never set out to have one of the most thoughtfully sourced food menus in the region. As orchardists and apple gleaners, Marie and Matt called on their farmer friends to be on staff in their cidery and be the producers of their food, bolstering their rural town two fold.

Late summer mood board 🌊🤿🎣⛵️
Let’s talk about montages. Like the narrative tool that drives the plot forward but doesn’t bother with the details because there’s too many to mention. Instead let’s pick key moments that feel lofty, that feel poignant, that
I’ve been traveling so much the past few months that time and place have kind of lost their shape. But it’s hard to believe that less than two weeks ago I was running in the San Juan’s with @notlostjustdiscovering , and hanging out
When I said this summer would be about water, I meant what I said. Being in, on, and around water. Eating things that live in water. Being crushed by the weight of water and feeling scared. Feeling like my ears and lungs will burst. But also languish
Just add water💦🤿🌊🐟🧜‍♂️
Sometimes floating is the quickest path to grounding. Maybe it’s because I haven’t been in the kitchen much lately, but I’ve been thinking about ingredients and how to add the right amount at the right time under the right condition
New project for @madagriculture JOURNAL about how we let water go where water will go to protect us from both flooding and drought on our farm: 🥔💦 <In the Driftless region, the prairie root structures, deciduous forest, and wetlands that held so
It’s a colorado-london-florence-paris vibe. Mostly work but all fun 🦬🌱🐂⛰🐑
Wildly fatherly.