A Luke Stenger Documentary
“I think we can get back to a meaningful, happy, healthy life and I think sustainable farming and a connection to food and community has to be at the heart of that.”
•TRailers•
filmed in Jackson Hole, WYoming
"Send It", an all encompassing documentary that takes you behind the scenes of Jenny Lake Lodge's historic 4-diamond restaurant and into the backcountry of Grand Teton National Park. The documentary follows Chef Clark Myers and his culinary team as they explore new ways to support the regional sustainable food economy within one of America's first National Parks.
Chef Clark Myers
Luke Biewick • Colin Hemens • Virginia King • Myles Hunnel • Addison Fleming • Josh Gayer
A Special Thanks
Grove City
Taste of Paradise
Byron Tomingas is featured in Send It and you can hear his music throughout the documentary. Tomingas is a local Jackson Hole resident and is a renowned guitarist. Check out his website www.byronsguitar.com.
Chef Clark Myers
Chef Clark Myers is renowned in Jackson Hole, WY and beyond for his adventurous and daring creations. Currently the Executive Chef of Table 10 Restaurant Group, including Gather in downtown Jackson, Palate Restaurant at the National Museum of Wildlife Art and Gather Caterin. Chef Clark Myers is featured in Jackson Hole News & Guide, Myers creates food that pleases the soul.
jenny lake lodge & the grand teton zero-landfill projecT
"We decided to reach out to local farms that may be using or want to use composting as part of their sustainable farming practices. Through this outreach an innovative pilot project was conceived with our culinary team at Jenny Lake Lodge and a local farm, Kelly Garden Project. Jenny Lake Lodge is one of our smaller operations, and Kelly Garden Project is a small chicken and vegetable farm in Kelly, WY, just outside the Park boundary. The farm could not handle any post-consumer food waste, but they were willing to feed their chickens and/or compost our pre-consumer food waste – uncooked vegetable and fruit trimmings, peelings, stems, rinds, etc. generated during food preparation... pre-consumer food waste generated at Jenny Lake Lodge was collected by kitchen staff in five gallon buckets and transported several times a week to the Kelly Garden Project and fed to chickens or composted."
- Grand Teton Lodge Company, Pre-Consumer Food Waste Diversion Program
