{"id":4298,"date":"2017-04-01T22:34:02","date_gmt":"2017-04-02T02:34:02","guid":{"rendered":"http:\/\/www.daytonastateinmotion.com\/?p=4298"},"modified":"2018-05-13T18:43:11","modified_gmt":"2018-05-13T22:43:11","slug":"wdscs-barefoot-farmer-examines-foot-to-table-revolution","status":"publish","type":"post","link":"https:\/\/www.daytonastateinmotion.com\/oldsite\/wdscs-barefoot-farmer-examines-foot-to-table-revolution\/","title":{"rendered":"WDSC\u2019s \u2018Barefoot Farmer\u2019 examines foot-to-table revolution"},"content":{"rendered":"

Shellie Turner
\nIn Motion Staff Writer<\/p>\n

A documentary recently produced by members of the Daytona State College faculty sheds light on a local business and sustainable farming while engaging and entertaining students.<\/p>\n

\u201cThe Barefoot Farmer\u201d tells the story of Paul Tomazin of Samsula and gives an intimate look at the inner workings of his business and how it touches the community in many ways.<\/p>\n

The original idea for the documentary came from English professors Kathleen Lazarus, who recently retired, and Frank Gunshanan, who hope providing engaging content for their students will help their critical thinking skills flourish. The instructors brought the idea to the Center for Interactive Media staff members Kevin Lorden, Hector Valle and Jesse Guthrie.<\/p>\n

\u201cKathleen Lazarus visits the farmers market regularly in Flagler and personally knows Paul Tomazin, who runs Barefoot Farms, so she thought it would be a great topic for us to cover in a documentary,\u201d said Valle, who also teaches in the Interactive Media program.<\/p>\n

But the production isn\u2019t limited to the English department. The team also aims to spark interest among the Environmental Science, Nutrition and Business departments as well. Furthermore, \u201cThe Barefoot Farmer\u201d is being featured on WDSC Channel 15. It\u2019s been screened in conjunction with the student call-in show \u201cLocal Harvest: Eating Fresh\u201d that airs weekly. Repeat screenings of \u201cthe Barefoot Farmer\u201d are scheduled at 10 p.m. Thursday, April 6, and 8 p.m. Tuesday, April 25. \u201cLocal Harvest\u201d airs Tuesdays at 7:30 p.m. through the beginning of May.<\/p>\n

Located in Samsula, Florida Barefoot Farms has been in business since 1915. Owner Paul Tomazin is a fourth-generation farmer and takes immense pride in both his work and the rich history behind the farm. The inspiration behind the name Barefoot Farms was from Paul\u2019s great grandfather who both farmed and sold goods at local farmers\u2019 markets while barefoot. Today, Tomazin and his crew all work in the fields barefoot, since it makes it easier to till the soil, plant and harvest crops. They sell their fresh produce at the Flagler Beach Farmers Market every Friday morning, among other locations.<\/p>\n

Teamwork was key to bringing the documentary to fruition. The production team puts together over 300 instructional videos a year and this is the second documentary its produced. Each member of the team is well-versed in all aspects of media production, but each has a specialty and can use that strength to its fullest potential.<\/p>\n

\"Paul
Paul Tomazin greets customers at the Farmer’s Market in a scene from ‘The Barefoot Farmer,’ a documentary airing on WDSC-Channel 15.<\/figcaption><\/figure>\n

\u201cWe all know how to do everything,\u201d Guthrie said. \u201cWe all work together to get the best possible product that we can because we are stronger in different areas.\u201d<\/p>\n

What began as a documentary subject morphed into shining a light on farming and what farmers bring to their communities. In a world where produce from industrial farms dominate grocery stores, it presents a dilemma for local farmers.<\/p>\n

\u201cIf people aren\u2019t buying from local farms then it\u2019s going to dry them out,\u201d Guthrie explained. \u201cEconomically, as the whole world is concerned, it\u2019s going to make fresh food less and less common.\u201d<\/p>\n

Producing the documentary proved to be more of a learning experience than they originally anticipated. Valle, the father of two young boys, has fresh produce delivered to his home weekly and Guthrie frequents farmers\u2019 markets regularly. Both were struck by Barefoot Farms\u2019 positive impact on their customers and the area farm-to-table movement. The 4-star rated Cress restaurant in DeLand, for example, has bought its produce from Tomazin since opening. The restaurant owners credit Barefoot Farms with contributing to Cress\u2019 national reputation for culinary excellence.<\/p>\n

\u201cEveryone is talking organic, but after spending this past year with the Tomazin\u2019s, what everyone should be asking is how fresh the produce is,\u201d Valle said. \u201cThe fresher the better.\u201d<\/p>\n

Anyone who wants to see the documentary can also view it on YouTube at YouTube Link
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