Last summer, young farmer Moses Kashem broke ground on a neglected 1/2-acre of land owned by St. Simon’s Episcopal Church in Miami, Florida. A year later, the lot has been transformed into a diversified vegetable farm, providing crops such as lettuce, heirloom tomatoes, herbs, and eggplant to Whole Foods, several local restaurants, and a 30-member community supported agriculture (CSA) program.

Why do we cook? First, we cook to sustain ourselves and our families. But in the current culture of food-as-art-form, we also cook to express ourselves. Cooking may seem like an act of self-preservation, an act that is both self-serving and necessary, but if you look beyond the immediate and beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.

On a small plot of land on the outskirts of Chicago, a farm collectively owned by gender-non-conforming immigrants will cultivate produce and a younger generation of food justice activists. That’s the vision that Viviana Moreno, Nadia Sol Ireri Unzueta Carrasco and Jazmín Martinez, organizers and farmers based in Chicago’s Little Village neighborhood, are working to turn into reality.

The documentary, “Organic Food — Hype or Hope?” analyzes the benefits of organically grown foods. How are they different from conventional and do they really live up to the promise of being healthier? One significant problem is the fact that many organic farms are growing their food near farms using conventional methods.