We’ve previously written about Vittles, a NC-based organization that tells food stories through films. Their newest project, The Farmer Veteran Project, is their first feature-length documentary. Check out the video and the event in North Carolina Vittles is holding for the film (at one of my favorite Durham restaurants).
A particularly poignant line that this veteran says about farming is how he wanted to find another way to serve his country – first in the army, then through farming. With 2 titanium legs, this farmer finds life’s purpose with heritage birds and stewardship of the land.
Alex Sutton is a combat veteran with six tours in Afghanistan and Iraq. In 2008 an IED explosion ended his military service and destroyed his legs. Back home in North Carolina, medically discharged and standing on new titanium legs, Alex still possesses a strong desire to serve his country. He believes that he can do this best through farming.
The Farmer Veteran Project (working title) is a documentary film about transition and possibility in the face of pain and trauma. Alex is one of the 1.6 million veterans from the conflicts in Iraq and Afghanistan trying to make a return to regular life, many in rural communities with high unemployment. Meanwhile, the Department of Agriculture reports that half of all farmers in the United States will retire in the next decade. This film explores the formidable challenges we face as a country. How do we support the wounded? Who will continue to work the land responsibly?
We’re launching a month-long Kickstarter this week and having a fundraising dinner at Vin Rouge, Wednesday, June 20th – 7:30
Enjoy an exceptional five-course dinner of Provincial French cuisine utilizing the very best local ingredients prepared by Executive Chef, Matt Kelly. $100 per person, all proceeds will be invested into the The Farmer Veteran Project and Vittles Films. Reservations are required and seating is limited to 40. Red and White wine, soft beverages included.
• Chilled local tomato soup, peeky toe crab, avocado, basil
• Salad of smoked NC trout, horseradish, fennel, rye croutons, preserved lemon aioli
• Ricotta gnocchi, Johnston County ham, creme fraiche, curry
• Filet of Beef, burgundian escargot, creamed spinach, pont neuf potatoes, Borderlaise sauce
• Chocolate mousse, Maldon sea salt, Argumanto
Make a Reservation
*Payment due at the event. Checks are tax-deductible through our fiscal sponsor, The Southern Documentary Fund. Credit cards also accepted.
Carpe Durham says it’s going to be “legendary!”