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Food and country sos 2
2025

Film Streams Omaha, NE

with

Corina Figueroa

Chef and Owner of Lola’s

and

Kathryn Justman

Kitchen Manager at Lola’s

and

Kerry & Angela Knuth

Farmers

Food and Country— Farm to fork

Join local experts to discuss the systemic issues facing those who nourish our communities. Nebraska farmers will discuss their experience “going against the grain” by adopting organic farming practices. In conversation with Lola’s, an acclaimed farm-to-table scratch kitchen, they will explore the essential role of ethical, sustainable, and community-driven systems that bring food from farm to fork.

Film Streams Omaha, NE

Film Synopsis

Trailblazing food writer Ruth Reichl examines the precarious state of America's food system.

    Ruth Reichl—trailblazing NY Times food critic, groundbreaking Gourmet Magazine editor, best-selling memoirist, and for decades one of the most influential figures shaping American food culture—grows concerned about the fate of small farmers, ranchers, and chefs as they wrestle with both immediate and systemic challenges as the pandemic takes hold.

    Reichl reaches across political and social divides to discover innovators who are risking it all to survive on the front lines. As one person leads her to the next, she 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 she witnesses them navigate intractable circumstances, Reichl shares pieces of her own life, and in doing so, begins to take stock of the path she has traveled and the ideals she left behind. Through her eyes, we get to know the humanity and struggle behind the food we eat. As Reichl says: “How we grow and make our food shows us our values – as a nation and as human beings.”

    Photo credit: Greenwich Entertainment

    About the Speaker

    Corina Figueroa, the Chef and Owner of Lola’s, is a lifelong advocate of sustainable and organic food. Corina was a very conscious consumer and lived a plastic-free life before opening a restaurant. When she found herself the owner of a restaurant, she realized she was in a new and distinct place in the food supply chain. She was no longer the end consumer, but a link in a supply chain to the public. Corina has imparted her food values into her business model even in the face of challenging economic climates.

    Kathryn Justman is the Kitchen Manager at Lola’s. She has spent her adult life working with food. After college she became a cheese maker, moving to Branched Oak Farms where she made cheese, farmed an acre of land, and raised chickens. Katie organized farmers markets and sold cheese to restaurants. She eventually made the move from farm to restaurant. She has worked at Lola’s for almost three years.

    Kerry Knuth and his wife Angela farm in Mead, Nebraska with their two sons, Gregory and Garrison. Kerry is the fourth generation to farm their land. The Knuth’s focus is on quality production by adopting new technology, implementing data analytics, and pursuing regenerative farming strategies. The Knuth’s have had 380 acres of their 2200 acres in organic production since 2020. They grow corn, soybeans, wheat, and alfalfa on their farm.