Restaurant Eve/Eammon's/A Dublin Chipper - Alexandria, VA; Polyface Farm - Swoope, VA The New York Times described farmer Joel Salatin as the "high priest of the pasture." The Washington Post wrote that Chef Cathal Armstrong "steps into another reality using local ingredients.. .to produce dishes that are subtly, intriguingly unique." As the two connect, along with Armstrong's kids, Eve, age 7, and Eammon, age 4, on the rolling pastures of Joel Salatin's idyllic Polyface Farm, we get a lesson in where our food comes from. In seeing how "pig power" builds the compost and happy chickens are left to express their "chickenness," wandering freely in the pasture, we experience the circle of life on the farm. Farmer Salatin shows how his animals "do the real work"-fertilizing, aerating, composting-making clean food for the community without fertilizer, antibiotics and other harmful chemicals. Chef Armstrong then transforms this "eco-agriculture" into mouthwatering dishes that nourish the palate and the soul. Recipes: Polyface Farm Seared Chicken Breast on a Bed of Wild Chanterelles & Braised Baby Chard; Cathal's New World Pork & Beans