What we did on our summer vacation

This summer Audrey and I were quite busy working on Farm and Red Moon. We started by reviewing the rough assembly we put together last summer along with the pull reels (collections of “best of” footage we assembled last summer after logging all of the footage collected over a four year period).


After a couple of days watching, note taking, and discussion, we tackled the challenge of restructured our story into a cohesive dramatic flow with Act I (Audrey begins with an abhorrence over food animal slaughter), Act II (Audrey struggles with her ambivalence with food animal slaughter), and Act III (Audrey concluding with Verstehen, a German word for the empathic understanding of human behavior).

The Board-June-2015

You’d think that editing means spending long days in a room in front of a editing workstation, however, ye olde school 3×5 cards and a pin-up board is still the best editing tool we’ve come across.


Once high-level structuring decisions were made, we could then descend into the darkness of the editing suite.  Our summer intern, Timothy McQuaid, a Media and Screen Studies student at Northeastern University, worked diligently helping us pull selects and assembling rough edits of scenes.


Our next step is to finish our preparations for our crowdfunding campaign on Kickstarter, as we’re at a point we’re ready to work on the fine cut of the film with an editor, complete the animation working with Kara Nasdor-Jones. Once we do that, we can move into the final phases of post-production including our sound mix and color grading. But before anything else happens, we need to raise some money!

Summer editing internship opportunity

AEditing-Summer-2014re you a student or recent graduate looking to gain valuable hands-on experience? Do you have some creative and technical skills you’d like to apply while learning about documentary storytelling, creative problem-solving, the editing process, and bringing it all together in the editing room? Do you want to play a part in completing a ground-breaking film with a unique perspective on the issue of humane animal slaughter?

Farm and Red Moon is accepting applications from exceptional individuals serious about a career in documentary post-production. All applicants must have some experience with writing, video editing, and production.

As an intern working in the role of assistant editor you will work closely with the producer/directors of the film, learning how we take the project from the rough assembly stage to the final cut. You will help to log and organize new footage, perform archival research, build sequences of selected footage, and be closely involved in the process of crafting the final film. The producer/directors are both college professors and committed to making the internship a rewarding learning experience and they have extensive experience in their respective disciplines: Audrey Kali is the subject matter expert and teaches Communication at Framingham State University; David Tames is an award-winning media maker who teaches Video Arts at Northeastern University.

Editing-CardsThe internship is located in Boston, Massachusetts and runs for three months beginning May 26th and concluding August 28th. You are expected to work a minimum of 3 days (or 24 hours) a week and you’ll be invited to participate on any pick-up shoots we may do over the summer which may require overnight travel. The internship is unpaid, however, all pre-approved expenses (e.g. transportation) will be reimbursed and a healthy lunch will be provided. You will receive upon favorable completion: a bona fide credit in the film; college credit (if needed and if it can be arranged with your college or university); letters of recommendation; a copy of the completed film; and a VIP invitation to the premiere screening.

To inquire about the internship use our contact form. To apply for the internship, send an email to the producer/directors at info@farmandredmoon.com (if applying include a cover letter in the body of the email and attach your Resume and Essay as PDF document attachments, no other formats are acceptable). In your cover letter please outline your learning goals for the summer, explain briefly why spending the summer working as an assistant editor fits into your career plans, and why you think you are a good fit given the internship and the topic of the film.

Browse through our site  to learn more about the film and watch our current trailer.

This internship is designed to comply with the US Department of Labor’s criteria for unpaid internships under The Fair Labor Standards Act. For more information you should read the fact sheet available from the US Department of Labor Wage and Hour Division. With this or any other unpaid internship, it is your right under the law to expect the internship to comply with these guidelines.


Participating in the Latino Producers Academy

Farm and Red Moon was chosen as one of the documentary works in progress to participate in The Latino Producers Academy (LPA) held the 13th through the 23rd of June in Santa Fe, New Mexico. During this intensive ten day experience editor Carla Pataky and I participated as Documentary Fellows, receiving one-on-one professional mentoring in a laboratory environment designed to enhance the viability of the documentary and make Farm and Red Moon more competitive for completion funding.

Through this experience Carla and I developed a new aesthetic approach and refined the story structure while sharpening the storytelling under the guidance of several wonderful mentors: Herb Ferrette, an accomplished editor, shared his editing wisdom and helped discover the humor in Audrey’s journey; Peter Miller, an experienced producer and director, challenged us to craft a stronger treatment; Beni Matias, Acting Executive Director of NALIP, encouraged us to take the road less travelled, and Richard Saiz, LPA Program Director and formerly of ITVS, challenged us with difficult questions providing the catalyst leading us to bring Audrey Kali’s personal journey front and center in order to better engage the audience with this challenging topic.

Late night editing, left to right: co-director David Tamés, editing mentor Herb Ferrette, editor Carla Pataky, photo by Kimberly Bautista.

Several alumni of the LPA returned to share their experiences completing their films. Presentations by mentors included editor Vivien Hillgrove on how editing and music inform story, Richard Saiz on narrative storytelling, and Jorge Trelles discussing how to work with ITVS, among many others. The working sessions and late night camaraderie provided by the staff, fellows, and mentors made for a unique experience that will not be forgotten. This year the LPA also ran a parallel New Media track led by Jonathan Archer, a digital media consultant formerly with ITVS, exposing us to emerging trends in interactive documentary and related media forms, expanding our horizons beyond the tried and true 30, 60, and 90 minute linear documentary formats. The LPA was like compressing a full semester of graduate school into ten days. Carla and I never got a chance to step foot outside of The Lodge at Santa Fe until it was time to go back to the airport, and whenever we had a free moment we were on the phone bringing Audrey up to date on our progress. But it was all for the best, Carla and I returned home to Boston inspired, transformed, and with a new approach for the film that has changed our trajectory for the better.

Round-trip plane ticket to Santa Fe from Boston for the two of us: $1,272.30, taxi to and from home and Boston’s Logan Airport: $98.00, attending the Latino Producers Academy: Priceless. For everything else, there are grant proposals to be written and fundraising plans to be made. The Latino Producers Academy is a signature program of the National Association of Latino Independent Producers (NALIP) orchestrated in association with the Corporation for Public Broadcasting (CPB), HBO, and the Hanson Film Institute. We are so very grateful to these organizations, along with the mentors, visiting alumni, staff, and volunteers, for the challenging and productive experience they made possible.

A visit to White Oak Pastures

Why Will Harris Holds the Key to Eating Meat Sustainably

Last week we visited White Oak Pastures, Will Harris’ fourth-generation farm in Bluffton, Georgia. Will raises cattle, sheep, goats, chickens turkeys, and geese. In the near future he plans to add rabbits and hogs as well. The farm is exemplary in terms of both land stewardship and humane animal handling.

Will Harris
This 2,500 acre farm is the largest organic farm in Georgia and the only farm in the United States that has both a beef and chicken abattoir on the property. Will’s farming methods are based on pasture rotation modeled after the natural animal migration patterns in the Serengeti Plains of Africa. At White Oak Pastures the cows graze the grass, the sheep eat the weeds, and the chickens peck at the grubs and insects. All the species naturally fertilize the land and participate in a sustainable and symbiotic ecological cycle.

White Oak Pastures
As Will explained to us, he strives to work with nature, rather than working against nature and trying to outwit nature. He says, “Nature produces no waste,” quoting George Washington Carver. On White Oak Pastures all of the fertilizers for the organic crops are made right on the farm from the natural byproducts of raising and slaughtering animals.

Will Harris, Chickens, White Oak Pastures
We asked Will if raising animals was essential for sustainability, and he feels strongly that it does, saying “sustainable agriculture is about emulating nature. . . and if you’re emulating nature, animals are part of that. Nature abhors a vacuum. Nature abhors a monoculture. Nature despises one species of plant or animal occupying a space exclusively. They want a symbiotic relationship.”

Cows, White Oak Pastures
It’s no wonder that White Oak Pastures received the Governor’s Environmental Stewardship Award for Agriculture from the State of Georgia in 2011. Given all of Will’s efforts toward sustainability, in addition to recycling each plant and animal byproduct on the farm, White Oak Pastures has its own water treatment plant that reuses the wash down water from the abattoirs to irrigate the crops. A 50,000 watt solar voltaic array is used to heat the water in the abattoirs and provides some of the electricity to power the processing plant.

As Will drove us around his lush, green pastures in his Jeep, he told us passionately that he’s “a land steward and a herdsman.” We saw how respectful he is when it comes to the animals. At one point in our day he carefully picked up a laying hen and handed it to Audrey, who was excited and tentative at the same time.

Audrey Kali and Will Harris
Will shared with us that when he first started to sell his meat from his farm directly to customers, he’d be asked how he can raise a calf or a lamb or a chick, from the day it’s born or hatched, feed it, care for it, nurture it all its life, and then kill it and skin it and gut it and eat it. His answer always was, “It doesn’t bother me a bit. This is the way things are. This is what happens.”

Will Harris hands Audrey Kali a Chicken
But he realized, “this is an unacceptable answer even though it’s true, because it sounds flippant. And it doesn’t really help that person understand the disconnect.” He thought about this reply a long time and came up with a better answer that would help connect the disconnect:

Will Harris and Audrey Kali among Turkey's on White Oak Pastures
“As a herdsman, I love my herd as much as you love your pet. Just as much. But I love the herd, not the individuals in the herd. And it is absolutely essential that we slaughter these animals for nourishment in a respectful and humane way, so that another generation can be born. It’s a river not a lake.”

White Oak Pastures Cattle
As we toured the farm, Will explained that cattle, pigs, sheep, goats and chickens have become food animals, and that the “most noble positioning of those animals, is to be in herds, on this farm, feeding the land that feeds them, and feeding the people that care for them. It’s a beautiful system!”

Will Harris
Will pointed out that the more organic a farm becomes, the more flora and fauna you will have on the farm. This frog we came across was described as “a good sign” by Will. He said that when he quit using pesticides, one of the surprises was that species of plants and animals that he remembered as a kid, came back. Every day, as he transformed his farm to an organic system, he saw something new that he remembered from forty years ago.

Frog on screen door
Insects, too, are a special part of Will’s polyculture. This multiple-species habitat, in perfect balance with nature, makes the farm thrive in a way that monoculture farms controlled with pesticides and herbicides cannot. Will showed us how dung beetles dig down 18 inches to lay their eggs. Dung beetles, that help the decomposition of animal manure around the world, consume large amounts of dung as adults and larvae. They reduce pasture fouling, add nutrients to the soil, aerate the soil, and compete for nesting habitat and food resources with flies (particularly the face fly and the horn fly). Face flies can irritate cattle to the point that they lose weight from not wanting to graze. Horn flies can cause painful bleeding sores, also causing cattle to not want to eat. We’ve seen a lot of cattle over the past two years of filming, and have never seen such a large herd at this time of year without faces full of flies!

Digging for Dung Beatles
We got to see the cattle (and, of course, all of the other animals) up close and personal. Will explained that all of his animals have no idea that a human being is capable of hurting them. They’ve never been hurt by a person and so they are all so trusting.

But Will clarifies that as much as he loves his herds, they are not pets. They are food animals, which is why he stresses that slaughter is an essential element of what he does. As he explains, “If you raise an animal and you can’t turn it into meat, then it’s just going to become an old and infirmed animal. And who would be benefiting from that? These animals are killed right in the prime of their life — they don’t volunteer to make that sacrifice, obviously — but what’s so wrong about that? They never suffer a day. . . they express instinctive behavior, all day long, every day. . . my food animals have a better life than most people’s pets.”

White Oak Pastures Meat Packing
The end product of all of the efforts at White Oak Pastures with the animals is, of course, meat. The handling of meat as it is being cut from carcasses at this well-managed and pristine cutting and packing room is a sight that people are familiar with from trips to the local supermarket.

White Oak Pastures Grassfed Beef Box
Before meat is packaged into a box like the one above, which in this case would be destined for Whole Foods Markets, the animals need to be humanely slaughtered in a USDA-inspected abattoir. Both of Will’s abattoirs, one for chicken and the other for beef, were designed by Dr. Temple Grandin, a highly respected advocate for humane handling and slaughter of farm animals for the past twenty years. Will, a true spokesperson for transparency when it comes to understanding where meat comes from and how it is processed, let us see and film in both processing plants.

Abattoirs on farm at White Oak Pastures
For many people, the abattoir is the missing link between pasture and plate. White Oak Pastures, by having the abattoirs literally connected to the farm office, storefront, and restaurant pavilion, is a testament to how important it is to bridge the disconnect that has kept so many from the full cycle of meat production. From the dung beetle, to the frog, to the cattle grazing among the chickens, sheep and turkeys, to the humane killing of the animals, to the animal byproducts fed back into the land for the vegetables — it’s all as Will says, “a beautiful system.”

Stunning Chickens at White Oak Pastures on-farm Abattoir
Will showed us the chicken abattoir. This facility is state-of-the-art for humane handling and slaughter. Although poultry is excluded from the Humane Methods of Slaughter Act in the United States, and it is therefore not mandatory for them to be rendered unconscious by stunning before being cut to bleed out, White Oak Pastures skillfully stuns each bird with an electrical stunning knife so it will not feel any pain. The lights are kept low in this section of the abattoir in order to keep the chickens calm. The manner in which they slaughter and process chickens at White Oak Pastures has earned their chicken a Step 5 rating from Global Animal Partnership.

de-feathering chickens at White Oak Pastures on-farm abattoir
Another important part of humane animal handling is the transport, unloading, and holding pen areas. As part of Dr. Temple Grandin’s design, this unloading ramp and holding pen for cattle assured that the animals stayed calm throughout the process.

unloading cattle at the White Oak Pastures on-farm abattoir
The chutes that lead from the holding pen to the kill floor inside, also designed by Dr. Temple Grandin, keep the cattle from being afraid of outside distractions with the high walls. The workers were all gentle in coaxing the cattle through the chute.

cows in holding pens at White Oak Pastures
Dr. Temple Grandin says “We’ve go to give animals a decent life, and when it’s time to die, a painless death. And we’ve got to give them a life that’s worth living.” Will Harris stays true to these humane standards every step of the way. This is just one of the many reasons that all of the meat from White Oak Pastures is approved by Certified Humane and Animal Welfare Approved. It is also part of Global Animal Partnership’s 5-Step Animal Welfare Rating Standards program.

abattoir kill floor
When we saw the kill floor in the beef processing plant, Will carefully explained all of the details of both food safety and humane slaughter. Getting a better understanding of how slaughter is done here and being able to see the process first-hand, illuminates how Will respects the animals. This respect, as we learned throughout our time at White Oak Pastures, reveals the special character of White Oak Pastures and everyone working there.

pavilion at White Oak Pastures
During lunch time we joined Will and his workers at the Pavilion, where employees are served a hot lunch consisting of fresh vegetables and beef or chicken which was raised and processed on the farm. Your plate can’t get much closer to the pasture than having lunch at the White Oak Pastures pavilion, and true to their corporate ethos, regardless of whether you’re a manager or entry-level worker, everyone waits their turn in line for lunch. In every way, White Oak Pastures provides a living example of the future of sustainable agriculture, humane animal handling, and positive work environments, all components of an integrated whole, bringing us back to harmony with nature.