12/18 Amendement To celebrate the holidays and continue to push our TRUE BEEF project to the public, we are excited to announce a special offer to each and every contributor from now until the end of our campaign.
When you contribute a certain amount, we will gift you the perks from the level above. For example, if you donate $30, we will not only send you those perks, but we will also send you the perks for the American Angus level - the next level up!
This means more fun items, interactivity and education for you and it helps us continue our project. For whatever level, consider the one above your perks too.
TRUE BEEF: An innovative educational documentary about students learning the entire process from agricultural arts to culinary arts; From Pasture to Plate.Our end product will not only be a feature documentary, but a digital video curriculum utilized in Texas culinary schools and beyond!
The Texas beef industry began after the state’s independence from Mexico. Mexican nationals left their cattle and Texans claimed the cattle. Starting in the 1850s, after using the skins for tallow for years, Texas ranchers began the cattle industry. Texas beef has been prided for its marbling, its flavor, and its tradition. Ranchers and now chefs revere this meat. With a growing population of farmers within retirement age, and a booming culinary world, there is no better time than now for education in the agricultural and culinary arts.
Our students hope to create a film and resource to share with other students and teachers who may not be able to afford this kind of learning experience for their students or do not have the tremendous agricultural resources that are here in the great State of Texas. True Beef hopes to show the pride and passion Texans have for the protein our state loves to raise, cook, and eat! We hope you will join us on this Pasture To Plate journey!
Follow us throughout Texas, as the Connally High School Culinary Arts team visits each phase of the Texas Beef Industry, culminating in historical and prescient cooking methods for this valued protein. Starting with Texas ranches and stockyards, continuing with livestock shows and feed lots, the students will start to form an idea of where their beef originates. We will learn the art of butchery along with current cooking trends in leading restaurants across Texas. Finally, the aspiring chefs will delve deep into technique in the Connally High School kitchen classroom.
Highlight and follow Connally High School students as they explore the full cycle of Texas Beef. Interacting with industry professionals, ranchers, agricultural schools, butchers and chefs, the students and you will learn the processes of the agricultural and culinary arts industries.
This informational and educational journey will prove to showcase culinary and ag students, plus Texans’ ranchers pride in raising this prized beef.
Most importantly, our overarching objective is to create a film that can be used to educate other culinary students around the nation, along with entertaining all people interested in children following their dreams.
My name is David Barrow, Producer and Director. I’ve worked in TV/film for a dozen years telling stories all over the world geared towards education. As an educator with a curious mind, I have constantly set out on adventures to find inspiring stories and share them. The students at the Connally High School Culinary Arts program are special in so many way - and their teacher is someone with an unbridled passion that will do anything to prepare them for success. Chef Mike Erickson will lead his students, and us through the educational journey of TRUE BEEF. Furthermore, I will be leading a strong team of video production professionals/students as they tackle this story with gusto and learn on the job exactly what it takes to create a movie.
Why it’s important:
Almost 3/4ths of all farmers/ranchers in Texas are over the age of 59 - with 57,700 over the age of 70 in Texas alone. The agricultural arts will only become more important as drought and other outside challenges come to the forefront. Youth and innovation have the capabilitiy of filling this void.
The culinary world is booming, and Austin is a perfect example. 183 restaurants applied for permits in January of 2013.
Where we stand:
We have the entire pre-production and production process planned out. There are 6 Arts Institute student professionals working underneath our lead mentor Producer currently. They are being delegated responsibilities and overseeing the process the entire way.
We have even produced a short teaser trailer highlighting some of the students, the process and the storyline of the independent film. You can see it here: http://www.youtube.com/watch?v=uFTKRulpRLo
The school year has started and we have planned our field trips for the culinary and agricultural arts students, along with coordinating the classes to fully capture the learning curves of these high school students.
We have professional mentors for each department on the film, plus we have a team donating their time to provide feedback along the entire adventure. There are mentors from Compass Learning, AMS Pictures, Elephant Productions, and more freelancers. (http://truebeefthefilm.com/advisors.html)
This project is community driven and that is where you come in! We need help funding to get us through the process and to the finish line. The proceeds of our campaign will go to:
For more information please visit our sites:
Risks and Challenges:
This is (and has been) an ambitious undertaking for Chef Erickson and David Barrow. Also, for the students of each professional field - ag, culinary and film. We realized early on, this topic and story needed to be told through the eyes of the students learning the process from ag arts to culinary arts. Because of this we know we will spend a considerable amount of time on location getting to know the people we are featuring in the film. This will take over a year, but the good news is we have a plan to will simultaneously film and edit while continually planning for the future.
I (David Barrow) have 12 years of experience working in film/TV production, so getting the project finished is not an issue, getting it finished quickly is a hurdle. It's my hope that funding for the film will allow my team and myself to devote all of our time and resources to the project which would help make release in the Fall of 2014 a reality!
After the film is completed, it will be submitted to film festivals, and hopefully gain the type of national attention that this educational topic deserves. Obviously there are no guarantees of acceptance, but having worked a considerable amount of years in film/TV, I feel confident we will be able to gain promotion and distribution of the film through other outlets as well. There are also plans to place this in every culinary school through Pro Start programs in the state of Texas and hopefully beyond! This sort of educational journey will be inspiring, challenging and fun!
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