King Corn Movie Screening & Discussion w Director: This Thurs Oct 2 8pm

The GWCSA is excited to host a screening of the award-winning documentary KING CORN on Thursday October 2nd at 8pm at the Lutheran Church of the Messiah @ 129 Russell St in Greenpoint (our Wed distribution site).  Aaron Wolf, the director of King Corn, will lead a Q&A after the movie ends. 

Come and learn about America's most-productive, most-subsidized crop!


About King Corn:
King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America's most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm. To learn more visit:  http://www.kingcorn.net/.

Free and open to the public.

Sept 24th & 27th: Recipes!

In this post:

• This Week's Recipe: Polenta with Arugula
• Radish Recipes
• Check out the CSA Flickr Group!
  

This Week's Recipe:
I personally am always looking for a new way to use arugula, and I bet this recipe would work nicely with spinach, too.

Polenta with Arugula
Recipe by Giada De Laurentiis

8 cups water
1 1/2 teaspoons salt, plus more to taste
1 1/2 cups quick-cooking polenta
2 garlic cloves, minced
3 cups arugula, coarsely chopped
1 stick butter
1/2 cup whipping cream
3/4 cup freshly grated Parmesan, optional

Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper.

More Recipes!

Not sure what to do with Radishes? Try ...

• Spinach, Tuna, Tomato, and Radish Salad (uses 3 CSA veggies!)
• Get Fancy! Roasted Radishes with Soy Glaze and Scallions (Vegan)
• Mango Salad Recipe with Hearts of Palm, Radishes, Lime and Cilantro (Tip: Replace the Mango with Peaches from the fruit share for a more local choice!) (Vegan)
• Radish Kimchi
• Ukrainian Radish Salad(Vegan)
• Radish Curry (Vegan)

Meal of the Week: What I Cooked Flickr Group

Check out this member's Pasta Dinner
Description: Heirloom tomato sauce with anchovies and sauteed garlic arugula, onions, red peppers, & bacon. CSA items were the tomatoes, garlic, red peppers, and arugula. Farmers market for the onions and bacon. Anchovies were pureed in as a "secret ingredient".

Be sure and join the fun (and the CSA culinary creativity) in the What I Cooked Flickr group

Sept 24th & 27th: Important Info

Topics in this post are:

• REMINDER: Wednesday October distributions changed to Thursdays
• Garlic Festival at Garden of Eve Farm (Sept 27 & 28)
• Upcoming Events: Nutrition Workshop/King Corn/Worms and Wine
• Join the CSA Core Group
• FYI: Soup Kitchen Bake Sale

REMINDER: Next week's Wednesday distribution is Thursday, October 2^nd.

Please remember that beginning next week for four weeks, Wednesday distribution will be on Thursday instead of Wednesday:
Wednesday Distributions in October: October 2, 9, 16 & 23.

Distribution will return to regular Wednesdays beginning October 29th.

We appreciate your understanding and cooperation! Please let us know if you have any questions or concerns about this temporary change.

Garlic Festival at Garden of Eve Farm – September 27 & 28

Your next opportunity to visit our farm is Saturday and Sunday, September 27 and 28, but this is a visit with a twist! Get ready for the 5th Annual Long Island Garlic Festival, which takes place at our very own Garden of Eve Farm and is a fundraiser for the Northeast Organic Farming Association. Admission is $2 per person.

The festival runs 10am-6pm both days. A highlight of the event is the Garlic Cook-Off Saturday at 4 pm. Anyone can enter by bringing a hot or cold dish by to submit by 2:30 pm. There's also live music and many tasty treats including garlic bread, garlic marinated sandwiches, garlic popcorn, garlic French fries, garlic jellies, pickled garlic, and garlic ice cream! Plus hayrides, farm tours, pony rides for the kids, and information booths.

Garden of Eve needs volunteers to give 2-3 hours during the festival to help out with the event and the farm's goal to educate festival attendees about sustainable farming and alternative energy and to make it a "zero-trash" event (compostable servingware!). If you'd like to volunteer, send an email directly to our farmers: farmer@gardenofevefarm.com with the subject Garlic Fest Volunteer.

Wondering how to get there? Natasha the Farm Trip Volunteer is renting a van to get you there and back. Seats will be $20 each. For Saturday, we will depart the Saturday distribution site (N. 12th and Driggs) at 10:30 AM. We'll arrive by noon and stay til 6 PM, arriving back in the neighborhood by 7:30 PM. Sunday's itinerary is not firmed up but is likely be an earlier departure and return. Please send an email with the subject GARLIC FEST RIDER if you are interested in securing a ride.

As always, if you plan to drive and have a ride to share, please send an email with the subject GARLIC FEST DRIVER with your neighborhood and number of available seats.

Upcoming Events:

Remember you can keep an eye on events anytime by checking our calendar!

Nutrition Workshop
Thursday September 25, 7:30pm-9pm
Lutheran Church of the Messiah, 129 Russell St. between Driggs and Nassau (site of Wednesday distribution)

Come learn about nutrition, seasonal eating and what to eat when detoxing your body with CSA member and nutritionist Anna Marie Nelson.

Worms and Wine

The North Brooklyn Compost Group, our Saturday distribution site neighbor, is holding a fundraising event on Sept. 30 6:30-9:00 PM at Urban Rustic.

Mark your calendars to come support composting in the community and at home, learn from No Impact Man and his year-long quest to minimize his family's trash and environmental impact, and participate in the raffle and silent auction!

Sponsors include 3rliving, Brooklyn Kitchen, Brooklyn Botanic Garden, Word, Sprout Home, Habana Outpost, Urban Rustic, Lodge Restaurant and Penny Licks.

Screening of the film KING CORN
Followed by discussion with the director
Thu, Oct 2, 8pm – 10pmLutheran Church of the Messiah @ 129 Russell St, between Driggs and Nassau and site of Wednesday CSA distribution.

Come and learn about America's most-productive, most-subsidized crop! King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America's most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm.

To learn more visit: http://www.kingcorn.net/

Join the Core Group

The next core meeting will be on Sunday, Oct 19th. Email us for details (Subject: Core Meeting).

Any member who wishes to be more involved in the organizing of the CSA is encouraged/welcomed to attend. A core meeting runs 2 hours long (at least) with an agenda that covers our farm relationship, community event planning, fundraising, distribution logistics, sign up, and other areas of focus that fall into the community supported agriculture arena. It is a good time to put your voice into the mix, your ideas into play, and some work into creating a sustainable community in your own backyard. There is a lot of work and organization that goes into the sign up process and if you are interested in being involved on that level, typically one starts attending core meetings in September (& October & November...)

FYI: Things of Interest

Soup Kitchen Bake Sale at the Kent Street Festival

Each year the Greenpoint Church of the Ascension hosts a fall street fair on Kent Street. This year the Greenpoint Reformed Church Soup Kitchen is holding a bake sale fund raiser at the street fair. While they have received some government aid for the food pantry, the soup kitchen remains a mostly locally funded program.

They are in need of baked goods to sell and people to hang out with them at the bake sale table. If you are able to provide baked goods, they can be dropped off at the church on Friday, September 26th from 6pm to 9pm or at the bake sale table on Kent Street on Saturday, September 27th from 9am to 12pm.

Event Info
Kent Street Festival
Greenpoint Reformed Church Bake Sale Table
Saturday, September 27th
9AM-3PM
http://www.thechurchoftheascension.com/KentStreetFestival/

Sept 24th & 27th: This Week's Share

This week's Vegetable Share will be 8-10 items for a total value of $23.

• 1 lb tomatoes ($4)
• 1 lb peppers (red, green, orange) ($3)
• 1-2 hot poblano peppers ($1.50)
• 1 bu arugula ($3)
• 1 bu radishes ($1.50)
• 1 bu basil ($2)
• 1 lb spinach ($6)
• 1 small head cabbage ($2)

Possibly:

• 1 eggplant
• 1 potted herb (marjoram, oregano, stevia, lemon verbena)

The Fruit Share will be 1 lb black plums ($3.50), 1 lb sekel pears ($3.50), 1 lb peaches ($3) 1 lb apples ($3)

The Egg Share will be 1 dozen organic eggs.

The Flower Share will be a bouquet of Ikarus and sunrich sunflowers, cosmos, zinnias, African marigolds, others

Flower Care: A refresher from the Farmers Diary

Flower Care: A refresher from the Farmers Diary

Here are some simple things you can do to help flowers last longer:

1. KEEP THEM IN WATER
   This may seem self-evident, but try not to let them be out of water for too long. If you're not going straight home after your CSA pickup, bring some paper towel and a plastic baggie and wet down the stem ends before you put the bouquet in your bag. Try not to leave flowers anywhere hot, like in your car. Once they have wilted, some types of flowers will perk up when put back into water, but some will not.
2. CUT THE STEMS ONCE YOU GET HOME
   Trim the stems (anywhere from 1 cm to as much as you want) once you get home, with a knife (not a scissors). This opens the stem water vessels that have hardened from exposure to the air (xylem - remember from biology class?) so that the flower can drink again. They say to "cut under water", but logistically I've never figured out how to do this. If you can, great.
3. ADD PRESERVATIVE TO THE WATER
   You can add a tablespoon of sugar, bleach, or commercial floral preservative to your vase water if you want. I usually don't at home, myself, but if you do they will last longer.
4. CHANGE WATER FREQUENTLY AND RECUT STEMS
   Every couple of days, dump the vase water out and recut the stems an inch or so. This will slow the decay process and keep the flowers drinking
5. KEEP FLOWERS AWAY FROM RIPENING FRUIT
   Hormones (ethylene) from ripening fruit or tomatoes will make your flowers ripen (die) faster. So don't put them next to the banana bowl. Also, if you can keep them out of direct sunlight that will help.

That's about it. Some flowers just intrinsically last longer than others, some wilt more easily, etc., which is not your fault. Unfortunately some of the prettiest flowers have the shortest vase life... but we use many that hold up well, and we hope that your bouquet will last 4-6 days on average.

Sept 17th & 20th: Recipes

Recipes in this post:

• Roasted Heirloom and Tomato Soup
• Combo Recipes (beets, potatoes, swiss chard, and pears)
• Beets!
• How to Freeze Greens
  

Still have left over tomatoes? Try ...

Roasted Heirloom Tomato Soup
Cut and slice 4 Heirloom tomatoes and top with 2 cloves chopped garlic and 3 Tablespoons thinly sliced basil and lay on a baking sheet and drizzle with olive oil and roast at 400 degrees for 20 minutes. -season with salt and pepper before baking

In a soup pot met half a stick of butter and whisk in 2 tablespoons of flour to create a roux. Add tomato juice from roasted tomato and whisk until bubbling. Add roast tomatoes and simmer, use a fork to remove excess tomato skins. Puree either with a hand blender or in a food processor or blender and adjust seasoning with salt and pepper. Enjoy hot.


Combo Recipes!
The medal always goes to the recipes that combine ingredients ...
Beet and Potato Salad
Roasted Beet and Spinach Salad (sub Swiss Chard for the Spinach)
Beet and Pear Relish

Beets
Don't know what to do with Beets? Try these ...
Chilled Borscht
Beet Rosti with Rosemary
Raw Beet Salad
Feeling Crazy? How about Beet Chocolate Cake

Don't love Beets yet? Here's why you should ....
NyTimes on Beets, again and again (Check out the recipes on the last two)
Beets make the list of the 10 Best Foods You Aren't Eating

CSA Bounty Tip
As summer turns to fall, we'll be getting more and more greens. If you're feeling over burdened, you can freeze chopped spinach, chard, and kale to use later.
How to prepare greens to freeze

Sept 17th & 20th: This Week's Share

This weeks Vegetable Share will be 7 items for a total value of $18.50.

1 qt green beans ($3.50)
1 bu braising greens ($2.25)
1 bulb garlic ($2)
1 bu Swiss Chard ($2.25)
1 bu med-size beets OR 1 giant beet - cook it like a normal beet (or chop it into chunks to make it cook faster) it tastes just as good, or grate it and eat it as a raw salad ($3)
.5 lb arugula ($3)
1 pint potatoes ($2.50)

TOTAL: $18.50

The Fruit Share will be The Fruit Share will be 1 lb black plums ($3.50), 1 lb sekel pears ($3.50), 2 lbs peaches ($6)

The Egg Share will be 1 dozen organic eggs.

The Flower Share will be a bouquet of Ikarus and sunrich sunflowers, cosmos, zinnias, African marigolds, others

Note from the farm:

Sorry to say that due to the recent rains and cold nighttime temperatures, tomatoes, peppers and eggplants have already begun their descent into winter. Hopefully you'll see them again at some point, but not in great quantities.

We are beginning our typical September-early Oct dip in the share volume and diversity, since the summer crops are dying off but the fall crops (broccoli, Brussels sprouts, etc.) haven't yet matured. Things pick up at the end of October through November as we give out fall greens, winter squashes, beets, stored onions, sweet potatoes and potatoes which we have yet to dig, etc.

We've had wet ground for the last two weeks, and have been spraying copper, sulfur, and hydrogen peroxide once or twice a week but the rain and high humidity cause a lot of fungus on the leaves, killing off most of the zucchini plants, tomatoes, winter squash and pumpkin plants, etc.

The potato digger broke and Chris has been running all over town trying to find parts for this machine made in 1945, so that he can dig more potatoes. It looks like he'll have to have them custom made, fortunately there are people around here who do that so we'll be in business again hopefully by next week with potatoes. We'll be starting to dig sweet potatoes soon (by hand) and will be giving these out beginning sometime in the next several weeks, as well as winter squash which is curing in the greenhouse. Our first carrots of the season will be ready soon (carrots are the hardest crop for us to grow, they grow so slowly and are so easily overtaken by weeds), as well as a lot of beets which are sizing up well.

Sept 17th & 20th: Important Info

Topics:

• Survey Says
• Garlic Festival
• Events: Nutrition workshop and King Corn film screening
• Flower Care, a repost from Farmers Diary

Survey Says
Thanks to all our awesome members who took the time to fill out the mid year survey and give us the feedback we need to make a better CSA. We will be doing one again at the end of the year and please always feel free to send the group an email or approach a core member at distribution with any comments be they good, bad or somewhere in between. The vegetables don't talk but you do!

Garlic Festival
LOVE GARLIC? LOVE FESTIVALS? LOVE GARDEN OF EVE?
Your next opportunity to visit our farm is Saturday and Sunday, September 27 and 28, but this is a visit with a twist! Get ready for the 5th Annual Long Island Garlic Festival, which takes place at our very own Garden of Eve Farm and is a fundraiser for the Northeast Organic Farming Association. Admission is $2 per person.

The festival runs 10am-6pm both days. A highlight of the event is the Garlic Cook-Off Saturday at 4 pm. Anyone can enter by bringing a hot or cold dish to submit by 2:30 pm. There's also live music and many tasty treats including garlic bread, garlic marinated sandwiches, garlic popcorn, garlic French fries, garlic jellies, pickled garlic, and garlic ice cream! Plus hayrides, farm tours, pony rides for the kids, and information booths.

Garden of Eve needs volunteers to give 2-3 hours during the festival to help out with the event and the farm's goal to educate festival attendees about sustainable farming and alternative energy and to make it a "zero-trash" event (compostable servingware!). If you'd like to volunteer, send an email directly to our farmers: farmer@gardenofevefarm.com with the subject Garlic Fest Volunteer.

Wondering how to get there? Natasha the Farm Trip Volunteer is renting a van to get you there and back. Please send an email with the subject GARLIC FEST RIDER if you are interested in securing a ride. If you plan to drive and have a ride to share, please send an email with the subject GARLIC FEST DRIVER with your neighborhood and number of available seats.


Upcoming Events: Nutrition Workshop and King Corn

Nutrition Workshop
Thursday September 25, 7:30pm-9pm
Lutheran Church of the Messiah, 129 Russell St. between Driggs and Nassau (site of Wednesday distribution)
Come learn about nutrition, seasonal eating and what to eat when detoxing your body with CSA member and nutritionist Anna Marie Nelson. (annamarienelson.com)

KING CORN
Followed by discussion with the director, Aaron Wolf
Thu, Oct 2, 8pm – 10pm
Lutheran Church of the Messiah, 129 Russell St. between Driggs and Nassau (site of Wednesday distribution)
Come and learn about America's most-productive, most-subsidized crop! King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America's most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm.
To learn more visit: http://www.kingcorn.net/.

Sept 10th & 13th - Veggies & Recipes

This weeks Vegetable Share will be 9 items for a total value of $25.

• .5 pint mixed yellow and red cherry tomatoes ($2.50)
• 1 lb tomatoes ($3.50)
• 1 qt green or yellow beans ($3.50)
• 1 head red leaf lettuce ($2.25)
• 2 Red, yellow or orange peppers ($2)
• 1 small bunch basil (Genovese) ($1.50)
• 1 bu Chinese cabbage ($2.25)
• .5 lb mesclun ($4.50)
• .5 lb baby arugula ($3)

Possibly:
1 plant edmame-soybeans ($3) (pick the bean pods off the plant and steam them with a little salt, to eat)

The Fruit Share will be 1 lb black plums ($3.50), 3 lbs peaches ($8), possibly nectarines
The Egg Share will be 1 dozen organic eggs.
The Flower Share will be a bouquet of Ikarus and sunrich sunflowers, cosmos, zinnias, African marigolds, others

Meal of the Week: What I Cooked Flickr Group

Check out what's cooking with the CSA, and please post if you made something tasty!
What I Cooked Flickr group

This Week's Recipes: Plums! Glorious Plums!

• Check out the sumptuous sounding Plum Tart with Walnut Cream
• Looking for something savory? Try Frankenstein salad, quinoa, chard and plum (Since we don't have chard in this week's share, you might try substituting green beans)
• Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne vinegar
  
• Nana's Plum/Peach Cake (Vegan)
• Plum Crumble with Ginger Date Syrup (Vegan)
• Wanna make prunes? How to Oven Dry Plums
• Vanilla, Plum, and Buttermilk Smoothie
  

Plum And Semolina Gratins:

Serves 4-6 depending on the size of your dishes

2 eggs
1/4 cup sugar
2/3 cup ricotta
1/3 cup semolina
2 Tb lemon zest*
juice of one lemon
1/2 cup milk
1/2 vanilla bean, split open**
2-4 plums, depending on size
1 Tb sugar

Pour the milk into a small saucepan and with the tip of a knife scrape the vanilla bean over it. Bring the milk to a simmer. In the meantime, in a large bowl whisk together the eggs and sugar until pale yellow. Add the ricotta, semolina, lemon juice and zest and whisk until smooth. Slowly pour in the milk, remove the vanilla bean. (I rinse mine and dump it in my sugar container for instant vanilla flavored sugar).

Cut the plums into slices. Butter 4-6 ramequins or grating dishes, pour the cream to about 3/4 up the rim and arrange the plum slices over it. Divide 1 Tb of sugar on top of the gratins. Bake for 30 minutes at 350F or until the plums release some of their juices and the gratins are golden brown. Serve warm.

They are delicious with a scoop of vanilla ice cream or creme fraiche.

*orange zest good as well
**vanilla extract works as well

Other Recipes using this weeks Veggies:

• Stir-Fried Chicken with Peaches and Pepper (You can try substituting peaches for mangos in other dishes as well ...)
• Stir-Fried Chinese Cabbage with Chili Sauce
• How about pickling cabbage? Try Quick and spicy Chinese Cabbage Pickle
• Sweet and Spicy BBQ Tempeh with Peppers (Vegan) - This is a triple threat! It uses peppers, peaches, and tomatoes!

Sept 10th & 13th Important Info

Saturday Distribution Ends At Noon - No more late pick up at Soup Kitchen
Wednesday October Switch Reminder
Upcoming Events

Distribution Ends at NOON! - No more late pick up at Soup Kitchen

As we said last week in the newsletter, distribution ends at noon and no more exceptions to this rule will be allowed. However, we did say that latecomers could pick up shares at the Soup Kitchen location. The Core is sorry to say that picking up late shares at the Soup Kitchen location is no longer an option. There were coordination issues that were difficult to resolve and this was an undue burden on the lovely volunteers who run distribution and deal with getting fresh, local produce to the Soup Kitchen. Please understand that we are not trying to be unreasonable; we are trying to ensure that distribution runs smoothly so that all CSA members and those less fortunate can continue to eat local, healthy veggies.

October Switch Reminder:

Just remember the swing to Thursday distribution in October, it looks like this:

Pickups will be 9/24, 10/2,10/9,10/16,10/23,10/29.
In case you forget, pickup dates are listed here.

Any questions or concerns please speak with a coordinator at distribution or send us an email.

Upcoming Events, Mark those calenders!

Make sure to keep an eye on our calendar for all upcoming events and farm trips ...

Nutrition and Detoxification Seminar

Thursday September 25, 7:30pm-9pm
Lutheran Church of the Messiah, 129 Russell St. between Driggs and Nassau (site of Wednesday distribution)
Come learn about nutrition, seasonal eating and what to eat when detoxing your body with CSA member and nutritionist Anna Marie Nelson. (annamarienelson.com)

Garlic Festival
The all mighty Garlic Festival is upon us, check out details below:

Garlic
LOVE GARLIC? LOVE FESTIVALS? LOVE GARDEN OF EVE?

Your next opportunity to visit our farm is Saturday and Sunday, September 27 and 28, but this is a visit with a twist! Get ready for the 5th Annual Long Island Garlic Festival, which takes place at our very own Garden of Eve Farm and is a fundraiser for the Northeast Organic Farming Association. Admission is $2 per person.

The festival runs 10am-6pm both days. A highlight of the event is the Garlic Cook-Off Saturday at 4 pm. Anyone can enter by bringing a hot or cold disy by to submit by 2:30 pm. There's also live music and many tasty treats including garlic bread, garlic marinated sandwiches, garlic popcorn, garlic French fries, garlic jellies, pickled garlic, and garlic ice cream! Plus hayrides, farm tours, pony rides for the kids, and information booths.

Garden of Eve needs volunteers to give 2-3 hours during the festival to help out with the event and the farm's goal to educate festival attendees about sustainable farming and alternative energy and to make it a "zero-trash" event (compostable servingware!). If you'd like to volunteer, send an email directly to our farmers with the subject: Garlic Fest Volunteer.

Wondering how to get there? Natasha the Farm Trip Volunteer is renting a van to get you there and back. Seats will be $20 each. For Saturday, we will depart the Saturday distribution site (N. 12th and Driggs) at 10:30 AM. We'll arrive by noon and stay til 6 PM, arriving back in the neighborhood by 7:30 PM. Sunday's itinerary is not firmed up but is likely be an earlier departure and return. Please send us an email with the subject GARLIC FEST RIDER if you are interested in securing a ride.

As always, if you plan to drive and have a ride to share, please send an email with the subject GARLIC FEST DRIVER with your neighborhood and number of available seats.

King Corn Film Screening
Followed by discussion with the director
Thu, Oct 2, 8pm – 10pm
Lutheran Church of the Messiah @ 129 Russell St, between Driggs and Nassau and site of Wednesday CSA distribution.

The GWCSA is excited to host a screening of the award-winning documentary KING CORN on Thursday October 2nd at 8pm at the Lutheran Church of the Messiah @ 129 Russell St in Greenpoint (our Wed distribution site). Aaron Wolf, the director of King Corn, will lead a Q&A after the movie ends.

Come and learn about America's most-productive, most-subsidized crop! About King Corn: King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America's most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm.

To learn more visit: http://www.kingcorn.net/.