SAR presents the New Mexico premiere of Food and Country as part of the SAR Humanities Festival: Food for Thought.

Trailblazing chef, New York Times food critic, and Gourmet magazine editor Ruth Reichl follows the unfolding stories of ranchers in Kansas and Georgia; farmers in Nebraska, Ohio, and the Bronx; a New England fisherman; and maverick chefs on both coasts as they struggle with pandemic challenges. Their experiences reveal systemic issues and possible solutions. Reichl reflects on her life’s work and her original ideals. Through her eyes we observe decades of growth and change.