TEXT: Citibank Headquarters, NYC

TEXT: Climate Families NYC protest.

Organizer 1: All kids are welcome to stand up here even if they’re not speaking.

Abby Newman: We are here outside Citibank with a very important group of stakeholders that is not inside that building. And that group is kids.
Young Boy: I think about climate change a lot and it is not a good feeling. Climate change is killing off coral reefs. I wish I could see a coral reef one day but I am not sure I will because they might all be dead when I grow up.

Marlena: Climate Families is a family-centered climate group. We will do actions that will actually make a difference in the climate crisis. When we do protests with our kids, it changes the response of the people that we're engaging with. They are more interested. I think it's disarming to our targets.

Older Boy: The earth can’t take much more. That’s why I’m asking you, Citibank, to stop giving money to the destroyers of the earth.

Marlena: We're fighting for our families. I'm fighting for my family. We're fighting for the future of the planet.

Group Chanting: Hey, hey, ho ho, fossil fuels have got to go!

TITLE: Turning up the Heat

Marlena: I'd always known climate was serious, but it felt so big and overwhelming that I put it in a box and ignored it.

Marlena: I really couldn't face it. My beginning climate activism was during my maternity leave. My son was born in 2019, a few days before the hottest day of the summer. And I was thinking, I have a child, and I was not able to ignore it anymore. I needed to protect him and I needed to do something.

TEXT: Marlena and a few young mothers started a volunteer organization, Climate Families NYC.

Marlena: We started with just five people and it's not hard to recruit. Parents are ready for it. It's really easy.

TEXT: The group now has 1500 members.

Marlena: I went to college at Cornell University. I found this internship with the National Domestic Workers Alliance. I did that internship and completely caught the organizing bug. I was like, "This is what I want to do."

TEXT: Marlena began her career as a labor organizer.

Marlena: Being an organizer, it's really listening to people and understanding their story, and then being able to identify people who are ready to do something about it.

TEXT: New York Nurses strike during covid.

Marlena: I've worked on so many campaigns that have seemed impossible, truly impossible. What I always come back to is just doing the good work: bringing people in, taking action, building leaders, continuing to push.

TEXT: As climate disasters escalated, Marlena decided she needed to work full-time on climate activism.

TEXT: She joined the Climate Organizing Hub, which works to expose how financial companies are profiting from climate change

Marlena: A fossil fuel company is always going to be a fossil fuel company. ExxonMobil is always going to be ExxonMobil. They're not going to unmake themselves, but there are the people who are financing them, and they are just as bad as the companies that they're financing. Wall Street has gotten off up until now. They are not seen as a major contributor to the climate crisis.

TEXT: In Spring 2024 Marlena helped organize protesters from around the country into “The Summer of Heat.”

Marlena: And then all the panelists will be sitting here if they're not at the table. So let me--we can do a little meeting, but also let me introduce you to everyone. There's going to be two people who are speaking other languages. Ashraful is going to be speaking Bangla. And Olivia is going to be speaking Spanish.

PIX: Meeting begins.

Marlena: Now, I will hand it off to a woman who really needs no introduction, a legendary activist, an actress, the founder of Fire Drill Fridays, and a person who inspires me personally, Jane Fonda.

Jane Fonda: How many of you live near fossil fuel development, oil, gas, or coal? Raise your hands. Yeah. I don't live near oil wells. I'm white, I'm privileged. They don't have oil wells near where we live. They have them in communities where they don't think people are able to fight back. It is shocking to see what the pollution from these plants does to communities. Entire communities disappeared because of the pollution and the things that that pollution does to people's health.

Sharon Lavigne: We want to drink clean water. Look how many years we were drinking water with benzene in it. We didn't know we had benzene in our water until we started doing this work.

Roishetta Sibley Ozane: If they are going to continue to approve permits for these facilities, if they're going to continue to make money off of our backs, off of human beings, then we're going to go after their money. We're going to go see their source. Today, that source is Citibank. Because Citibank is located right here in New York City that are funding projects that are killing us in our communities along the Gulf Coast.

TEXT: Citibank is the target of one of the first protests of the “Summer of Heat.”

Marlena’s arrest partner: We're going to need to take your phone and anything else you need to give me. I need you to write your name on this blue tape to put on the back of your phone.

TEXT: The protesters know they may be arrested.

Marlena: My decision to be arrested, I mean, it's a decision that's been a long time in the making. We've all grown up on stories of the civil rights movement and other movements where activists have taken that step of being arrested. It's a necessary tool that we need to wield.

Group chanting: Hey Citi, get off it, put planet over profit!

Native man: Citibank must stop funding the destruction of this planet.

Police: . . . the entrance to this building and obstructing pedestrian traffic. You are ordered to disperse now to permit the safe flow of pedestrian traffic. If you do so voluntarily, no charges will be placed against you. If you refuse to disperse, you will be placed under arrest and charged with disorderly conduct.

Marlena: We chose not to resist arrest. When they say, “It's time, we're arresting you,” then we turn around and we give them our hands.

Marlena: It’s too tight. It’s too tight. Can you loosen it?

Marlena: There's a whole ecosystem of support that goes into supporting the people who are arrested, and also creating a moment. That moment of protest.

Marlena: Shame on Citi! Shame on Citi!

Marlena: It involves people chanting. It involves people singing, taking pictures.

TEXT: Marlena and dozens of others were arrested and ordered to return to court in three weeks.

Marlena: It's hard to understand what the path is to win, but I believe that there's a path, and we're going to figure it out over the next couple of years.

PIX: NY street. Marlena exits 1 Center Street.

TEXT: Kings and New York Criminal Court - New York City

Marlena: So I went up, met the legal team upstairs, along with a bunch of other people arrested on the same day as me. I went to a counter, had to submit my ticket, and then was told that my case was dismissed along with everyone else who was arrested with me on that day.

PIX: Back to Marlena marching in the Citi protest.

Marlena: Makes me feel powerful. Makes me feel like we need to keep going. And, yeah. And excited for the next steps.

TEXT:The protests continue.

PIX: In the NASA control room as Apollo 11 prepares to launch. A tense countdown begins. Apollo 11 finally achieves liftoff.

SOT: Liftoff! We have liftoff on Apollo 11!

Lisa v/o: Imagine that you're on a trip to a distant planet. So you're in a spacecraft, and you have to figure out how to feed yourself and the rest of your crew.

PIX: Astronauts work in zero gravity as their ship flies into space.

Lisa v/o: One idea is to take a packet of seeds that can grow using elements of the air, water, and energy, and they can grow really fast in a matter of hours.

PIX: Shots of what the now spaceborne astronauts see: earth and the moon.

Lisa v/o: It’s a way of making food that doesn't require any arable land whatsoever. You can grow food anywhere, anytime, rain or shine, day or night.

PIX: Fixing Food teaser

TITLE: Food From the Air

L/T: Lisa Dyson, PhD - Founder + CEO - Air Protein

PIX: Hurricane Katrina bears down on New Orleans. Entire neighborhoods are flooded.

Lisa: Being a scientist, thinking about climate science, is why I do many of the things that I do.

TEXT: New Orleans, 2005

Lisa v/o: I was one of the many people who went to New Orleans after Hurricane Katrina hit.

Lisa: My mother’s family is from Louisiana, so I went to Louisiana a lot as a kid. Very fond memories.

PIX: Hurricane Katrina survivors are airlifted out of the storm by helicopter.

Lisa v/o: But going back to Louisiana in 2005 was a very different story. And just seeing the devastation that this weather event created, that had a huge impact. That got me interested in trying to be a part of the solution.

PIX: Lisa and Dr. John Reed in a lab.

TEXT: Soon after Katrina, Dyson teamed up with Dr. John Reed.

PIX: Aerial views of industrial cow farming; pigs crowded into a warehouse.

TEXT: They knew that industrial agriculture is a major source of the greenhouse gasses fueling climate change.

Lisa v/o: We really looked at the biggest problem and the biggest opportunity, which is alternative meat, replacements for beef, chicken, pork, etc.

Lisa: And we asked the question, we said, "If we can solve this, if we can make something like a meat alternative that tastes good, then we can solve many problems."

PIX: Aerial views of barren farmland; forests destroyed by fire.

Lisa v/o: And we need to do it in a way that uses much less land, that does not lead to deforestation, that doesn’t emit as much of these greenhouse gas emissions that we have.

TEXT: During their research, Dyson and Reed found intriguing work that NASA scientists had started 40 years earlier proposing ways to make food from elements in the air.

PIX: Astronauts and scientists test areas of their spaceships. Shots of NASA diagrams, formulas, research.

Lisa v/o: NASA started working on the technical piece, but didn't finish. That's what takes the longest, is figuring out the science, doing all the research, the studies, the scale-up work.

PIX: Lisa in Air Protein’s kitchen making beef tacos with Chef Christopher Dumesnil.

Lisa: Well, this is very exciting. It’s for our Air Protein beef to be infused with Mexican flavors.

L/T: Chef Christopher Dumesnil

Christopher: It’s easy to flavor, it can be pushed into barbecues, into pork dish. . . .

Lisa v/o: We're making food in a whole new way. Food that is highly nutritious, our initial protein ingredients have 80% protein content with all of the essential amino acids and rich in vitamins and minerals.

PIX: Lisa in Air Protein’s lab with Dr. Kripa Rao.

Lisa: What did you think when I first asked you if we can make meat from air?

L/T: Dr. Kripa Rao - Head of Technical Programs

Kripa: I first thought of the structure, the texture of meat, how it feels like when you bite into it, how it tastes, the smell. And then how do I create that in the lab? Taking the powder that we have, the ingredient, that we made from air, and putting that into these various forms, so that when we eat it, it feels like meat, it tastes like meat. There was an element of magic, there was an element of science, there's an element of mystery and history that we all put in.

PIX: Lisa in the kitchen with Mark Reed and Christopher sampling their finished beef tacos.

Lisa: The texture–

Man: The texture of the protein is really nice.

Chef: Perfect for meat tacos. Coming from a Mexican.

Lisa: Our process is a new type of fermentation. Fermentation makes beer, makes wine, makes yogurt, makes cheese.

PIX: Lisa enters the Seed Lab. Scientists are working on projects.

Lisa v/o: And now, it makes Air Protein. And will make more things. So if you're dealing with yogurt, your agricultural input is milk. Same with cheese. In our case, we actually feed it the elements that make up those inputs.

Lisa: So milk is made up of carbon, oxygen, hydrogen. We feed it those elements.

PIX: Lisa gives a tour of the Seed Lab. Montage of scientists and machines working.

Lisa: So here, we have where it all begins.
PIX: Dr. Mark Held explains what’s in a half filled beaker.

L/T: Dr. Mark Held - Director of Food Applications

Mark: These serve as cultures to grow out larger lots of material that we can then refine and purify to produce protein-rich ingredients. It really comes down to this culture being the start of the process, going through multiple refining steps.

Sue v/o: Just so that I understand, in these little beakers are the microbes to which you add hydrogen, oxygen, carbon dioxide, and you mix it all around, and you can make pasta or meat or bread?

Mark: In a nutshell, that’s it.

PIX: Mark puts the beaker into a machine.

Mark: All right. Now we're going to transfer our cultures to a controlled growth environment to propagate this culture.

Sue v/o: How long will they stay in there?

Mark: Anywhere from 24 to 72 hours, depending on the culture. At that time, they're ready to go into a larger reactor.

PIX: Exterior shots of the Air Protein facilities.

TEXT: In 2019, more than a decade after they began, Dyson and Reed started a new company called Air Protein.

TEXT: They raised over $107 million, enough to build a full-scale research and production facility.

PIX: Lisa back in the kitchen to prepare Air Protein bread with Chef Christopher.

Lisa: I have to tell you that I’m super excited. I haven’t tasted the Air Protein bread yet. I love the way it looks!

Lisa v/o: We're continuously fine-tuning and refining recipes because that's what you have to do. You have your ingredient, now you have to mix it with other ingredients and get your final recipes. So that's an ongoing process.

Lisa: Okay! Air Protein bread! Cheers! Mm. It’s very good. Thank you.

PIX: Three food scientists working in a lab.

L/T: Vici Thahir - Food Scientist

Vici: Everyone loves food, I love food and it’s a very applicable, relatable science.

L/T: Lucas Wise - Food Scientist

Lucas: I’ve always been interested in food and I’ve also been interested in all aspects of science–chemistry, microbiology, engineering.

L/T: Amelia Chen - Food Scientist

Amelia: I was watching a Domino’s commercial, actually, about a new sauce that they were unveiling. And was like, “Who does that?” So Googled “food science,” quite literally, and discovered it’s a field.

Vici: Most of it is chemistry, yeah.

Lucas: Doing food science that has like, a larger purpose, is interesting to me.

PIX: In a kitchen, Vici gives a demonstration of how to make Air Protein pasta.

Vici: So I’m gonna make Air Protein egg. This is Air Protein. I’m gonna put the water in now. Air Protein egg is similar with egg in pasta, because it has the emulsification properties, and also water holding, binding. So it helps the dough come together pretty nicely.

PIX: Vici uses a machine to measure the firmness of her Air Protein pasta. The machine splits a pasta strand in half.

Vici: So I’m gonna measure the firmness of the pasta. I’m gonna lay down the pasta right here. We wanna be consistent and we want the pasta to hold up during boiling so it doesn’t mush when you eat it.

PIX: Lisa enters a large building to speak to Michael Roland.

L/T: Michael Roland - Chief Manufacturing Officer

Michael: Hey Lisa, how are you?

Lisa: It’s really busy this morning!

Michael: Yeah it is, it is.

Lisa v/o: Bring me up to speed. What’s happening?

PIX: Air Protein scientists are busy working in the warehouse/lab.

Michael v/o: They’re prepping the micronutrients, if you will, that the fermentation requires. So that’s being prepped. Basically just final checkouts of all the systems.

Lisa There's a huge food security benefit to this way of making food. And you can make it in a matter of hours.

PIX: Shots of gleaming chrome machines in the Air Protein warehouse/lab.

Lisa v/o: You don’t have to wait for the right season. 96 hours later, your system is fully producing.

TEXT: Air Protein is working with the Department of Defense to provide mobile food solutions in war zones and famine areas.

PIX: Scientists in the NASA control room watch the moon landing.

SOT: One small step for man, one giant leap for mankind.

Lisa v/o: We stand on the shoulders of the NASA scientists, who thought up this idea of making nutrients from elements of the air.

PIX: The earth from space; the sky.

Lisa v/o: We face lots of scientific and engineering challenges.

PIX: Lisa and Mark working in their lab.

Lisa v/o: It’s not easy. But we’re seeing the effects of climate change now. The need to act is only getting more important and more urgent.

PIX: Clouds.

TEXT: Air Protein plans to be in grocery stores across the nation in 3-5 years.

PIX: Food pouring off truck. Farmers harvesting, landfills, etc.

Amy: The number one issue around fighting climate change is food waste. 40% of food is wasted globally. Some of it's ending up in piggeries, livestock, landfill; places that it's not helping from a human health standpoint, or the environment.

TEXT: Nassau County Candy Fair, Long Island

L/T: Amy Keller - CEO, Faves

PIX: Amy walking into the fair and chatting to visitors at her booth.

Amy: Hello, sir. How are you? This is Faves, my climate candy, and it's made of imperfectly perfect fruits and vegetables.

PIX: Faves candy animation.

Amy: It tastes like strawberry and cherry starbursts. Faves, our fruit chew candy made out of upcycled fruits and vegetables. You get your servings of fruits and vegetables through something as easy and accessible and affordable like candy. And you don’t realize that you're doing something good for the planet.

TITLE: Climate Candy

Amy: My family is Spangler candy company, and we make two billion Dum Dum lollipops every year, along with many other nostalgia candies. I used to make my own hybrid Dum Dum flavors. I would put one in each cheek, so I used to like putting lemon in one and lime in the other.

PIX: DC capitol.

TEXT: As a student, Amy: spent summers working on congressional campaigns in Washington, DC.

PIX: Montage of hurricanes, fires, tornadoes....

Amy: Within all the issues of the day, climate change, that became something that I really cared about.

TEXT: Amy realized she could use her background in candy to make a difference.

Amy: Candy is a $10 billion industry yearly in just the US. So you can make a big change. I knew you can't start a candy factory out of a garage, because you can't do anything small in the candy world. If we're going to make a real change in the world and we're going to get the bigger contracts, it's gotta be something where I can make millions at a time and hundreds of thousands of packs.

TEXT: At first she tried to source surplus produce directly from farmers.

Amy: Across the board, farms are all the same. They're all having high wastage. It's literally just the dimensions of the fruits and vegetables that don't work with grocery stores.

TEXT: Food has to look perfect or grocery stores won’t take them.

TEXT: Food waste makes up to 8% of global greenhouse emissions.

Amy: We wanted to work with farmers in specific areas, so our transportation footprint would be lighter because we didn't wanna be trucking things across the country. It's called climate candy.

PIX: Packing truck with melons.

TEXT: Amy soon discovered that fresh vegetables were too perishable to work with at scale.

Amy: It needed to get to a point of becoming something that had higher shelf life.

PIX: Amy visiting candy factory.

TEXT: New Jersey

Amy: All right, I think we’re ready to go. We’ll see. Blueberry, raspberry, cherry, what are we doing today?

Joe: Cherry strawberry today.

Amy: Cherry strawberry. The classic. Perfect.

PIX: Amy and Joe on platform high up over the factory floor

Joe: The machinery is right underneath, and we have enough of a workspace here that we can do what needs to be done, combining flavors or just metering it.

Amy: Amazing.

Amy: That's when we came in and said, why can't it be an ingredient and making it into puree or powders?

PIX: Amy and packer walking through the plant.

Joe: I love this when you can see the powder going in.

Amy: It’s amazing.

TEXT: The basic powder is made from root vegetables.

Amy: After it becomes a powder, a puree, a juice, we make it into Faves.

PIX: Back at Candy Fair with man in blue maple leaf shirt again.

Amy: Here, try one. It tastes like peach and mango, but it’s carrots and beets and squash and sweet potato and pumpkin. So you’re eating your vegetables right now.

Amy: We consider Fave as a candy because it has that sweetness that offsets your sweet tooth and we advertise it in that way. We're trying to say, look, you have to eat 5-8 servings of fruits and vegetables daily. And for them to recognize that there's a way for them to do it in a fun way.

PIX: At Candy Fair. Woman tries candy.

Amy: Try one. Just try it, try it! See what you think.

Amy: We’ve learned over the years that people love the fact that they're rescuing fruits and vegetables

Woman: Really good. it’s not too sticky.

TEXT: Climate Candy has rescued over one million fruits and vegetables a year.

Amy: If something that you build has synergies with your mission, your vision, your values as a person, it makes it very easy to wake up in the morning and say, I'm making that change, and I know that the world will be better off if I succeed.

PIX: A group of indigenous Mayans hold an early morning prayer ceremony over a circle of flowers.

Aurelia v/o: Today is a great day in our Mayan Achi tradition and all the indigenous groups of Guatemala. And today is a great day to celebrate and spread the amaranth seed here.

PIX: Julián rakes the soil and tends to a field of tall, crimson amaranth plants.

TEXT: Stone Bend Farm, New York

Julián v/o: We are telling the world about amaranth seeds. And through the seeds we indigenous peoples are preserving our history. We are going back to our history and our culture.

PIX: Sabina and Sarah harvest amaranth by breaking a plant in half.

Sabina: Amaranth is a highly nutritious seed and this seed was used by our ancestors to nourish many generations.

Sarah v/o: We have guests from Guatemala. This is their seed.

PIX: Sarah and Sabina stand before an amaranth field holding their harvest.

Sarah: See how it’s grown so big in this climate that’s so different from where it came from.

PIX: Sarah and Sabina leave the field with their harvest.

Sarah v/o: As we look at climate change it’s a plant that is so healthy and that can adapt to so many different places and conditions.

PIX: Aurelia stretches up to tend to tall amaranth plants.

Aurelia v/o: Amaranth is a great example for us that there are no barriers, there are no borders.

TITLE: Seeds of Resilience

PIX: At their home in New Mexico, Sarah and her husband tend to their garden and feed chickens.

TEXT: Sarah Montgomery and her family are farmers growing vegetables and seeds, and raising chickens.

TEXT: She also supports Guatemalan farmers sharing their knowledge about amaranth in the U.S.

Sarah: You can plant the amaranth, harvest the amaranth, cook the amaranth, and know nothing about the history of the amaranth.

PIX: Sarah pours a cup of amaranth seeds into a bowl.

TEXT: Sarah learned about the grain when she was working in Rabinal, Guatemala.

PIX: A view of a mountain range in Rabinal. Guatemalan members of Farmer to Farmer meet in a field.

Sarah v/o: When I got to Rabinal, I was introduced to Farmer to Farmer, which is a methodology for farming.

Sarah: So the idea is that one farmer teaches another farmer, and they're farmers from the similar circumstances that speak the same language.

PIX: Farmer to Farmer members teach each other farming techniques.

Sarah v/o: So it's a different model than having an agronomist coming and saying, "Oh, you should do this and that to your field."

PIX: A lush, green field.

TEXT: In 2006, Sarah and a group of farmers set up Qachuu Aloom, or “Mother Earth” Association.

PIX: A girl pours seeds between her hands.

TEXT: They wanted to farm sustainably and work with ancient grains, like amaranth.

PIX: Julián is interviewed before an amaranth field.

LT: Julián Vásquez Chun - Co-Founder - Qachuu Aloom

Julián: When we formed Qachuu Aloom, that’s when we learned about amaranth. And when we learned about amaranth it changed everything because it’s new knowledge and new practices.

PIX: In Guatemala, young people tend to an amaranth field.

Sarah v/o: The amazing thing about amaranth is that it's a complete protein. It's a great plant for maintaining health. It doesn't need a ton of special attention to it.

Sarah: And then it also tells and holds a story inside of it of the disconnection and the genocide of people.

PIX: A Spanish fleet arriving in America.

TEXT: Guatemalans were an important part of the Mayan empire – until the Spanish came in the 1500s.

PIX: The conquistadors meet indigenous Mesoamericans.

Julián v/o: Amaranth disappeared in Guatemala because of the Spanish invaders.

PIX: An ancient Mayan plants amaranth.

Julián v/o: They took all the seeds from us. It was like taking our lives and our humanity.

PIX: The conquistadors attack indigenous Mesoamericans.

PIX: In Guatemala, farmers tend their fields. Children help water plants.

Sarah v/o: We started Qachuu Aloom with 12 people. They began to see that by using these sustainable practices, by building compost, by using cover crops, that they could have healthy gardens.

PIX: Julián teaches children how to handle amaranth seeds.

L/T: Aurelia Xitumul Ivoy - Member - Qachuu Aloom

Aurelia: The families that started planting one ounce, or less than one ounce, of amaranth, now they are already harvesting 200 pounds, 300 pounds. They have earned money, not only economic income, but also they have improved their families’ health, because they eat the food they grow.

PIX: In their kitchen, Guatemalan women knead amaranth flour. Syrup is poured over amaranth pancakes.

Aurelia v/o: They make popped amaranth. They make flour for home consumption.

PIX: An open bag of amaranth flour. A woman measures cups of the flour.

Aurelia v/o: They keep their seed.

PIX: Bags of amaranth being sold at the market.

Aurelia v/o: They sell the surplus in the market.

PIX: Guatemalan families line up to receive their paychecks from Qachuu Aloom.

TEXT: Qachuu Aloom now works with over 500 families in Rabinal.

PIX: Back to the bright green fields of Stone Bend Farm in New York.

LT: Stone Bend Farm, New York

PIX: A tall, crimson amaranth plant.

TEXT: Every year, Sarah brings the team up from Guatemala to share their knowledge with North American farmers and gardeners.

PIX: Aurelia and Sabina lead a procession out of a barn to the amaranth field.

Aurelia v/o: Today we have the honor of being here with you. We want to share the way we harvest our plants.

PIX: In the amaranth field, participants line up to watch Aurelia lead the thanksgiving ceremony.

TEXT: Many in the U.S. are surprised to learn about amaranth, where it’s considered a weed.

Sarah: There's a way of using language to say that this plant is not important. One of the ways is that amaranth is known in the United States is pigweed.

PIX: An animated soldier attacks an amaranth plant; the title “Weed of the Week” appears. Two white farmers give an interview denigrating “pigweed.”

SOT: You may have Palmer pigweed and you say, there’s nothing I can do about this, I can’t stop this weed. Yes, you can!

PIX: Drone shot of a corn field.

Sarah v/o: In these giant GMO corn fields we have across the country, here is these wild amaranths that come up like they always have, accompanying the corn in the fields.

PIX: A tractor sprays weed control over a field.

Sarah v/o: But it's seen as this massive pest in industrial agriculture.

PIX: Aurelia, holding a candle in the direction of each dedication, leads the amaranth ceremony as Sarah translates for the crowd.

Sarah v/o: First, I asked permission from the great spirit of the sun. We also ask permission from the direction of the water. We also ask permission from where the wind comes from. And if everybody brings just one seed home today, we can multiply this plant in every one of your gardens.

Crowd: Yay!

PIX: Julián takes over for Aurelia, explaining amaranth harvesting to the crowd. Sarah translates.

Sarah v/o: When you see that the birds are flying on top of the flowers, that’s the sign that amaranth is ready to be harvested.

PIX: The crowd approaches Julián to feel amaranth seeds.

Sarah: We’re going to harvest just one flower per person.

PIX: Julián bends an amaranth plant in half.

Sarah v/o: You just do it like this. So if you’d like to join us in harvesting one?

PIX: The crowd mingles and harvests their plants.

PIX: Julián leads the crowd to the cleaning site. Each person holds an amaranth flower in their arms.

PIX: Participants gather by huge white cloths on the ground to start cleaning their plants.

Boy v/o: Can you eat all the amaranth leaves?

Sarah: You can eat all amaranth leaves when they're younger. But like, you wouldn't want to eat these leaves because right now the plant is sending all of its energy up into its flower to produce seed.

PIX: Participants rub amaranth plants between their hands to harvest seeds.

Sarah v/o: The best way I can describe working with amaranth, is that it feels good, it feels happy. There's a lot of hope in this seed that can grow in so many different climates.

PIX: Aurelia gathers her group’s seeds into the center of their cloth.

Julián v/o: Amaranth is very resistant to climate change. We as small farmers, as indigenous people, we know very well that our life depends on nature.

PIX: Julián sifts his group’s seeds from a metal colander onto a tarp as the crowd looks on.

Sarah: We might want to think that the solution to climate change, it’s going to be like this top-down thing where someone comes up with a great idea.

PIX: Aurelia sifts seeds from one bowl to another as a fan blows the amaranth flowers away.

Sarah v/o: But really we’ve had the solution all along. The solution is already there. It's within nature. It's within the seeds, and we just need to learn how to listen.

PIX: Two farmers, Rachael and Ben, survey their property and its surrounding forest. In a lush field, Rachael tugs a handful of bright, healthy green grass.

Rachael v/o: My generation of farmers, we're inheriting tired land. We're inheriting land that has been overgrazed, abused, for generations. It's now my generation's job to restore that land, to bring it back to health, to bring it back to a vibrant ecosystem.

TITLE: Healing the Land

PIX: In a lush green field, Rachael pets a group of fully grown black pigs who are out to graze.

L/T: Rachael Slattery

Rachael: We see our animals as a big piece of this regeneration, this regenerative way of growing food.

PIX: The black pigs relax in a large, openair barn. Ben brings a bowl of feed to a mother nursing piglets. As piglets play, Ben and Rachael replace hay and clean the barn.

TEXT: Wild Harmony Farm, Rhode Island - April 2023

Rachael v/o: Our pig production is really special. Our pigs do start the year in an open air covered structure with lots of hay in the bottom, which actually kind of becomes like a heated floor for them in the winter.

PIX: Ben is interviewed in front of the openair barn.

L/T: Ben Coerper

Ben: What we have are Berkshire pigs, which is a heritage breed that we settled on at the request of chefs, actually, because they tend to marble a little bit better than some of the conventional breeds.

PIX: As their mother naps in hay, a group of piglets nurse.

Ben v/o: They started giving birth about three weeks ago. The newest ones that we have right now are about five days old.

PIX: In the openair barn, mother pigs comfortably nurse their piglets together as Ben does chores around them.

Ben v/o: They're probably born at two pounds and they stay with their moms for two months.

PIX: Rachael and Ben are interviewed in front of the openair barn.

Rachael: They just thrive in this situation. They love to chew on the hay.

PIX: Groups of piglets happily chew hay in the sun.

Rachael v/o: They like to root around in the dirt. They have access to clean water, frost-free water the whole time they're in here.

PIX: In a childhood photo, Rachael feeds a cow from a bottle.

TEXT: Rachael grew up in Alabama in a family that has farmed for generations.

Rachael: The way that my grandfather farmed is very, very different than the way we farm.

PIX: A biplane from the 1950s drops white dust–DDT–on the ground.

Rachael v/o: When my grandfather was a child, they would tell stories of going out into the field and coming back just covered in white dust, which of course was DDT.

PIX: In a family photo, Rachael’s grandparents stand before their farm.

Rachael v/o: All of my great uncles and grandfather passed away of different, various types of cancer.

PIX: A group of long, rectangular warehouses replace what should be barns, in an aerial view of an industrial farm.

TEXT: Most food in America today is produced on industrial-scale farms.

PIX: Inside these warehouses, pigs and cows are crowded into tight, dirty spaces.

TEXT: They rely on fertilizers and pesticides to increase yields.

PIX: A pig nurses her piglets through a cage.

TEXT: Animals spend their lives in warehouses.

PIX: Chickens are stuffed wall-to-wall in a miserable warehouse barn.

Rachael v/o: I still don’t think there’s an excuse to have chickens or pigs, in a warehouse, shoulder-to-shoulder where they can’t move. I understand from a business standpoint that it would be more profitable to have these systems where the animals are more controlled.

PIX: A wall of cages holds multiple chickens per cage. The chickens have no room to move.

Rachael v/o: Their environment is controlled and predictable and flat.

PIX: Rachael and Ben walk along their lush, spacious fields; their dog relaxes by one of their barns.

TEXT: In 2012 Rachael and Ben rented 40 acres of land and started Wild Harmony Farm.

PIX: Flowers bloom around the farm. Rachael approaches a hill of healthy soil and examines its quality in her hand.

Rachael v/o: We are trying to farm in harmony with the wild. Regenerative agriculture starts with the soil. So starting with soil life, soil health.

PIX: Rachael and Ben are interviewed in front of one of their vast fields. Ben examines a field of bright green grass.

Ben: Grazing grass and then giving it a break so that it can grow back really well, that’s the process that sequesters the most carbon, that builds the soil the fastest.

PIX: A herd of brown cows leisurely stroll along the forest lines. They enjoy a snack of hay.

Ben v/o: If we can keep the grass healthy,, we know the animals are healthy because they're eating healthy food.

PIX: The piglets from April are now grown into large, healthy pigs. They freely walk around the property, drink water and nap together in the mud.

TEXT: September 2023

Ben v/o: It's about six months to get them from two pounds to here.

Rachael v/o: We find ways to use the animals’ natural tendencies to benefit the land.

PIX: Rachael and Ben join a group of pigs grazing in a bright, lush green field.

Rachael v/o: Pigs dig up and turn up soil. They're really good at that rooting, that digging. But when they do that on land, that doesn't have an opportunity to recover or have grass or forage regrow, it just causes bare soil.

Rachael: What we found with pigs is we need to move them. We need to move them often.

PIX: Pigs freely graze the large field of lush grass.

Rachael v/o: Each week the pigs are moved to a brand new area of forage where they go in, they have lush, tall cover crop that we’ve planted for them.

PIX: In a different area of the farm, pigs root around rich brown earth as Ben supervises.

Ben: We throw the seed out there and they bury it and we systematically move the pigs, seed it, work them around in a whole circle.

PIX: Pigs walk in a maze of tall grass.

Ben v/o: So by the time they get back to the first place, the cover crops can be two feet tall, four feet tall. It's lush, it's fully recovered. It's absorbed all the nutrients that the pigs left there the time before. And it's ready for another grazing.

PIX: A group of fully grown pigs nap in the shade of a large tent structure as Rachael and Ben watch.

Sue v/o: They're good-looking pigs. Do they do anything besides eat and sleep all day long?

Ben: That's about it.

PIX: Pigs play in the mud and snack as Ben checks their food dispenser.

Ben v/o: They graze on the forages that we’re planting for them, they eat the grain that we supply for them, they sleep a lot, and then they leave their offering for us.

Rachael v/o: I know that happy is a funny word sometimes to use with livestock. But happy by, I mean, they're not stressed, they're not hungry all the time. They're healthier, happier animals.

PIX: Rachael and Ben observe the pigs in one of their many openair feeding areas, where pigs can eat when they want. One pig opens the feeding slot with his snout and eats.

TEXT: The pigs provide 40% of the farm’s income, and beef, almost 30%.

TEXT: They sell to restaurants and shops, and through a local farm program.

Ben: We use a local slaughterhouse in Westport Massachusetts. We're already taking the bigger ones. Every week we take a trailer load.

PIX: Pigs frolic in a field of tall grass.

Ben v/o: We just started this week, and we’ll take a group every week for six weeks.

PIX: As Ben kneels in a grassy field, a group of pigs approach him to be pet.

Rachael v/o: We are constantly trying to roll with nature and then trying to fit into the rigid business world of scheduling and bills and payments.

Rachael: But with climate change, we don't know what typical really is anymore.

PIX: Rachael and Ben walk through a large, forest-y area, their silvopasture.

Ben v/o: Rather than taking out an insurance policy that'll pay us when there's drought, we've built: an insurance policy here by thinning out the trees. About half of the pasture space that we have now is partially shaded and just grows right through the droughts. And in here with the partial shade will stay green and growing right through the summer.

PIX: Along the road, a handmade sign leads visitors to Wild Harmony Farm. Back at the farm, Ben and Rachael do chores like stringing fence wire and rolling hay.

Rachael v/o: We are working very hard to become a profitable business. In the beginning, it wasn't about profit. As we are getting older and have a child now and learning, "You do need money to exist in the world and to have a comfortable life."

PIX: Flowers bloom around the farm.

TEXT: Regenerative farms are often less profitable than conventional ones, which benefit from economies of scale and government subsidies.

Rachael v/o: I have to stay optimistic to keep doing what I’m doing.

Rachael: I do have hope that we as consumers will recognize that we can take control of our health, we can make changes to what's happening in our food system by changing what we buy and by changing what we eat.

PIX: As their pigs nap in the mud and enjoy one of their feeding areas, Rachael and Ben look on.

TEXT: Nationwide, only about 1.5 % of arable land is being farmed regeneratively.

Rachael: We want to be profitable, we want to be successful, but we don't want to be the only ones.

PIX: After taking care of the mother pigs and newborn piglets, Rachael and Ben climb out of the openair barn.

Rachael v/o: We want our competitors to thrive. For us, it's sharing what's worked, what hasn't. Part of our business mission is to create a replicable model so that regenerative agriculture is here to stay.

TEXT: Experts estimate that if half of U.S. farms were regenerative, carbon levels could be lowered to pre-Industrial Revolution levels.

PIX: With what seems to be a smile, a newborn piglet chews a piece of hay in the sunshine.

PIX: Shyla serves customers in a bright, modern bar.

Shyla SOT: Prickly pear is kind of melon-y. Like really fresh melon-y.

Shyla (v/o): We didn’t set out to be the first Native woman-owned brewery in the United States, but I’m told we are.

PIX: Native workers craft beer in Shyla’s brewery.

Shyla (v/o): I think our existence, the thoughtfulness that we put into the products we produce, the way we tell our stories and that connection to the land, I think it surprises a lot of people.

PIX: Bright, grand landscapes of the American Southwest–mesas, Native graffiti, orange-brown earth. Back to Shyla serving customers.

Shyla (v/o): We are inspired by the American Southwest–the mesas, the special places, the people, the history and the culture, and that's reflected in the beers we make.

PIX: Shyla slides a beer across the bar.

TITLE: Native Roots

PIX: The rich, grassy prairies of North Dakota. A sign welcomes visitors to Fort Berthold Indian Reservation. A Native art piece states “We are still here.”

Shyla (v/o): I grew up on the prairies of Western North Dakota, on the Fort Berthold Reservation, home to the Mandan, Hidatsa, and Arikara Nation.

L/T: Shyla Sheppard – CEO + Co-Founder – Bow & Arrow Brewery

Shyla: I have many fond memories.

PIX: Native Americans race horses along a river’s edge.

Shyla (v/o): I grew up running the hills above the lake, riding horses with my cousins.

PIX: Childhood photos of Shyla as a baby and young girl.

Shyla (v/o): It was primarily my mom and I growing up, and I'm an only child but I have a large family.

PIX: Photos of Shyla’s grandmother as a young and old woman, alternating contemporary and Native clothing.

Shyla (v/o): My grandma, Wanda Fox Shepherd, was one of 15 children. She would make our traditional foods. She would educate others on our traditions.

Shyla: She would tell us about her own grandmother and the large garden that they kept.

PIX: Shyla feeds chickens in her garden.

Shyla (v/o): She was very loving, but at the same time, she was a realist.

PIX: Photos of Shyla, as a girl and young woman, in MHA formal wear.

Shyla (v/o): She would just tell us, "You're going to have to work harder than other people not from the reservation, because we're not on a level playing field."

Shyla: So when it came time for me to go to high school, the expectations of us, the kids being bussed from the res, they were very low.

PIX: Shyla works in her spacious brewery.

TEXT: Encouraged by her family, Shyla worked hard and was accepted at Stanford University where she majored in economics.

PIX: An aerial view of Stanford University.

Shyla (v/o): I felt fortunate to be at Stanford every day.

Shyla: There's a Native American community center. There's a lot of commonality, regardless of which reservation you come from.

PIX: Photo of Shyla and wife Missy celebrating.

TEXT: There, she met Missy Begay, a member of the Navajo Nation in New Mexico.

PIX: Shyla and Missy walk into Bow & Arrow Brewery together.

Shyla (v/o): We actually met at the Community Center in the computer lab. We started dating. We've been together ever since. It's been over 20 years.

PIX: Shyla and Missy pose for a photo in their gleaming chrome brewery.

Shyla (v/o): Missy and I both connected on our appreciation for craft beer.

PIX: Inside the brewery–bags of yeast, shiny copper taps, pallets of canned beer.

Shyla (v/o): Learning about yeast and the ingredients, the history, the geography, the science of craft beer. I think it really sparked our interest and curiosity.

PIX: A sunny view of Albuquerque’s mountains.

TEXT: After graduating in 2004, the couple moved to Albuquerque.

TEXT: Missy became a doctor. Shyla went into venture capital.

Shyla: I joined the founding team of this social impact investing fund. We focused on businesses whose services or products were focused on a greater good.

PIX: Customers enjoy beer on Bow & Arrow’s outdoor patio.

TEXT: In 2013, the couple began to develop the idea for a craft brewery.

Shyla (v/o): For the most part, craft beer, it's pretty homogenous in terms of, yeah, white, bearded men.

PIX: Shyla works on her laptop.

Shyla (v/o): That can make it challenging sometimes to approach people and build those relationships.

Shyla: Even with my background and experience, it was a very challenging process to navigate.

PIX: Behind Bow & Arrow’s bar, Shyla brings branded coasters to customers.

Shyla (v/o): I approached every bank in Albuquerque and was told no. Even though I had equity, I had a very detailed plan. I could talk through it, but I was told over and over and over, “We don't do startups.”

PIX: Shyla laughs and jokes with customers as they enjoy their beers.

TEXT: Shyla eventually found a bank that offered her a loan.

TEXT: Bow & Arrow Brewery opened in 2016.

PIX: Shyla and Missy sort through branded company T-shirts.

Shyla SOT: All right, so, these shirts are doing really well.

Shyla (v/o): Missy does the majority of concept development.

Shyla: She's very artistic, too, and so this has been her creative outlet.

PIX: At their laptop, Missy shows Shyla her hand-drawn designs for Bow & Arrow beer cans. We see shots of her finished products.

TEXT: The brewery makes a wide range of beers, often using locally sourced ingredients.

PIX: Shyla enters Santa Ana Grain Mill.

Shyla (v/o): We now source our blue corn from Tamaya, or the Santa Ana Pueblo.

PIX: Shyla meets Ray, the mill foreman, who is Native.

Shyla: We always highlight where our corn comes from. It means a lot to us that we're also doing business with another Native-owned business as well. So that's something that really aligns with our core values.

PIX: Ray leads Shyla into the grinding room.

Ray (v/o): So we do custom grinding. We do all 23 tribes in the state of New Mexico.

L/T: Ray Leon - Mill Foreman - Santa Ana Grain Mill

PIX: Ray shows Shyla the mills.

RayL Every tribe is different. So every tribe wants different TEXT:ures and different roasts. So we do that and that's what we use this mill for.

Shyla: So for our coarse grind, is it run through just this one?

Ray: Yes, it does.

Shyla: It's super gritty, grittier than what they normally make for some of their other products. They roast it for us, they crush the corn for us, and we buy it from them in 50-pound bags, 500 pounds at a time.

PIX: Shyla wanders her orchard of leafy trees. She searches the leaves for hops.

Shyla (v/o): It's been just a lot of fun when we are working with unique ingredients or introducing fruit. We have an orchard at our home that we've been tending to.

PIX: At Bow & Arrow Brewery, customers enjoy Shyla’s golden sour beer.

Shyla (v/o): The peaches ultimately ended up in a traditional golden sour beer that’s actually on draft right now. It is a tap room exclusive.

Shyla: And one that we are very proud of.

PIX: Shyla and Missy hunt for hops in the New Mexico desert.

TEXT: The couple searches for rare, long-forgotten plants, like the only hops indigenous to North America.

PIX: Driving up a deserted mountain highway.

Shyla (v/o): We went out looking for the wild NeoMexicanus hop. We know that it grows well, you know, above a certain altitude. We just kept driving, and then we got off to just like, stretch. I didn't walk very far.

Shyla: And I spotted that very distinct leaf.

PIX: Plants growing scaly green NeoMexicanus hops.

Shyla (v/o): They were giant, like, lush green hops.

PIX: Shyla and Missy pose triumphantly with the newly discovered hops.

Shyla (v/o): And it's funny with plants.

Shyla: Like growing up, my grandma, she said, “You really have to be like, in a positive mindset when you're going out and harvesting,” she said. “Because if you're not,” she said, “they'll hide from you.”

PIX: Shots of Missy’s final designed bottles; the bright, white interior of Bow & Arrow’s second location.

TEXT: In 2021, Bow & Arrow opened a second tap room in Farmington, New Mexico.

PIX: Shyla works around her farm and orchard; Albuquerque scenery.

Shyla (v/o): We're revisiting and wanting to learn how to carry forward methods of Native agriculture and growing practices. What we realize now is it's climate change and things. A lot of that Native knowledge in history was really rooted in science.

Shyla: And I think we're now rediscovering and relearning that.

PIX: A sweeping long shot of a tree-studded New Mexico mesa.

Shyla (v/o): And I think that's a really exciting thing to see and to be a part of.