Field Guides to Food

Graham Meriwether all videos

An interview with Graham Meriwether, director and producer of the documentary "American Meat" and generally interesting individual.

See for more information on Graham and his work.

Table of Contents:

00:28 Graham Meriwether's background on poetry and his choice of mediums

2:00 How Graham learned how to become a filmmaker in NY

3:08 Start of Graham's documentary career at A&E working on "First 48", a show following homicide police 

4:00 Graham's exploits in Detroit

4:55 "An Inconvenient Truth" and its effect on Graham

5:40 "The Omnivores Dilemma" and Grahams decision to make his own documentary

6:48 "Green Pioneers" and Graham's first idea for a documentary

8:00 Grahams thought process in choosing how he was going to film his first documentary on farming; meeting Joel Salatin

9:00 Conventional agriculture versus new age agriculture is not a simple comparison

10:15 Grahams opinions on documentaries and film literacy

11:40 The relevance of documentaries and film in terms of food

12:35 Who was Grahams initial audience and the Future Farmers of America

14:00 Use of Graham's film "American Meat" in Iowa schools' Ag-Ed programs

14:55 How to distribute a documentary and find an audience: stories of Graham's trials in both throughout Iowa and Virginia

16:20 The Iowa State fair and failed screenings of "American Meats"

17:30 Graham finding the FFA booth at the fair and creating his own audience

18:35 How FFA works and how it worked for Graham in distributing his product

19:25 Summary of how Graham figured out his audience

21:28 The Focus of the Film American Meat

22:30 Grahams perspective on conventional agriculture

24:02 Potential solution to the problems of conventional agriculture and how it can be carried on 

25:28 Why farmers get almost no cents on the dollar for their product

26:04 Why new agriculture types are beneficial to farmers

26:40 How a family can integrate themselves into a new-age farm

27:40 21st century farming and the next generation of farmers and organic food

32:40 Is farming a safe profession, physically and economically?

35:00 Graham's suburban background and his first time farming

36:30 The disconnect between non-farmers and farmers + urban agriculture

38:15 How Graham planned out the making of American Meat

39:20 Why the film took four years to create

40:25 Financing the film

41:14 Shooting the film

42:50 Shooting techniques

45:00 What material made the film?

47:00 Graham's team related to the film 

49:00 How the team was assembled

52:20 Graham's plans for the future

53:20 Graham's next film

55:20 What Graham learned from American Meat and how it will affect his future film making

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