Wiltonians and other curious residents of neighboring towns packed into the Wilton Library's Brubeck Room to view the 30-minute film Nourish and then afterward listened to a panel discussion by locals leading an important campaign for health and humanity.  The film emphasized the importance of the farm-to-table and organic food movements, which strengthens communities and 'nourishes' bodies from both urban and suburban areas.

"Often our food comes with a hidden map," stated the actress Cameron Diaz in the film. Food purchased in large grocery stores generally travels far distances, which increases the carbon footprint and supplies communities with food often coated with pesticides and other farming chemicals.  The film's DVD debuted in September 2009, is directed by Kirk Bergstrom and available on Amazon.com. 

Following the showing of the film, three notable community members discussed how they are linked together by food in Wilton and how this relationship benefits the town and its families. The panel was moderated by Analiese Paik, founder of the Fairfield Green Food Guide, which co-sponsored the event with The Fairfield Organic Teaching Farm. 

Tim LaBant, chef and owner of The Schoolhouse at Cannondale restaurant, was joined by suppliers of fresh produce in town, Annie Farrell, Master Farmer at Millstone Farm, and Jim Hunter, Biology and AP Environmental Science instructor at Wilton High School and founder of the WHS garden. 

LaBant often gets fresh produce from Farrell and Hunter, which he then serves to patrons of his restaurant. In fact, since Millstone Farm raises animals as well, LaBant has been known to receive entire pigs, lambs and chickens from the farm ready to be prepared and served. 

"I try to not ever say no to a farmer who shows up with food," said LaBant.  The award-winning chef was thrilled when he switched careers from corporate America to the restaurant business and visited Millstone Farm.  "It was everything I had been dreaming of," he said.  The crops are grown organically on premises and the livestock is raised free-range without the use of antibiotics or hormones. 

"Farming is such hard work," said Farrell, who emphasized her appreciation to The Schoolhouse at Cannondale and other restaurants in the area on their flexibility.  Consumer willingness also is an important part to keeping up with the local food movement, which has a lot to do with what is 'in season' and available. 

"Millstone Farm is about preserving the land," explained Farrell, who uses sustainable farming practices. "The local food movement won't work if we don't preserve the land." 

LaBant also gets produce from Ambler Farm and the WHS garden. "High school kids won't eat kale," said Hunter of one of the crops he and his students planted at the high school this year. LaBant took the excess amount of the vegetable that the school's food service company Chartwells wasn't able to use. 

"It gives me a huge sense of pride to use food from the community," added LaBant.  "People really want homegrown authentic food."

Hunter is planning to grow produce year round at the high school, which has proved to be a popular addition to the school. Chartwells takes the produce, which is picked by students and then served in the cafeteria.

"We can publically say that we are feeding the kids organic local food," said Hunter.  The students say that the food tastes so much better than what their parents buy from supermarkets. "Its crisper, tastier, fresher and they love them," said Hunter to the sound of rousing applause from audience members.

After the panel discussion, audience members were treated to a donated bean cassoulet made by LaBant's restaurant served on bread by Wave Hill Breads.  Sponsors and likeminded organizations were on hand in the lobby to answer questions and further discuss the growing organic local food movement.