I recently suffered a defeat. The demand for Season One of Fork in the Road with Sheree Clark was strong in our local television market, so we made the commitment to put it on DVD. Then, I got brave and decided to approach a major retailer to ask that they the carry it in their stores nationwide. We almost made it to the final cut, but in the end, they passed. I was dejected. So I called my contact at the retailer’s headquarters and asked what we could do to be reconsidered. She invited us to submit Season Two on DVD, but recommended we build a sales basis as proof that that we have a following and that a demand for the show exists.
I accepted the challenge and now have a goal to sell 1000 copies of Season One between today and the start of Season Three.
And so, now I am asking for help.
Without a significant retail presence, the work needed to sell one DVD at a time is daunting. That said, I have personally participated in “crowdfunding” types of events and know how good it feels to help something I support to become successful. I am hoping that like me, you believe that hard work (and a few well-placed asks) will pay off. I promise you, our entire production crew has worked hard to bring you quality content and a great show. So I hope you will respond favorably when I ask you to go to www.fork-road.com/store and spend $29.95 (+ shipping) to help us reach the finish line and sell those DVDs, so we can be taken seriously in the retail world.
Thank you for listening, and for any support you can offer. I’m ready to bounce back and I know we can do this!
Also note that organizations that are interested in offering the DVD as part of an employee or customer program are eligible for quantity discounts.
The last episode of Season One of Fork in the Road with Sheree Clark aired Sunday, March 23, and we are now about to begin production on Season Two. I am really excited about the changes and improvements we have made since our humble beginning just six months ago. Among our accomplishments:
- Season One is now available on DVD and is selling here and overseas
- We have upgraded production capabilities: you’ll see a difference in lighting, more close-up shots, etc.
- We have kept all but one of our first season sponsors and added several other fabulous companies to our partnership team, including a supermarket chain, a bank and an insurance company
- Perhaps the biggest news of all to local area viewers is that we are moving the show to KCWI, giving us a broader reach. Now, regardless of how your household receives TV in the Des Moines Metro Area, you can get Fork in the Road with Sheree Clark via over-the-air, DISH, DirecTV, Mediacom and 48 other smaller cable systems
For loyal viewers who have been watching our show since we first aired last October, the only change will be that you’ll now tune in to KCWI at 11:00 on Sunday mornings beginning in May (the exact date will be announced soon). In addition to the regular Sunday half-hour show, Fork in the Road will have a special segment one day a week on KCWI’s Great Day morning show. We will be announcing the day and time of that segment soon as well.
I am simply beside myself with excitement about this growth and I want to take a moment to thank the people who have made getting to this point possible. Brooke Benschoter produces the show. Marah Weigel is our production assistant. Cooper Smith & Co. provides our graphics. And of course a big thank you to our sponsors and their support to make it all possible. To these people (and many, many others as you might imagine) I say thank you for your past, present and future contributions. And I welcome Diesel Productions—who will be shooting and editing Season Two—to the Fork in the Road family.
Finally, the show is only valuable if it has value to its viewers. I sincerely hope you will take a moment to share with us what you’ve liked so far as well as what you hope to see in the future. We are soliciting your suggestions for guests, topics, places to visit, recipes to explore and more. I promise I will read and respond personally to each suggestion you send to email@example.com. In the meantime, may all your forks in the road be healthy! ~ Sheree
Last night I had the privilege of speaking to a sellout crowd at Iowa State University. My topic was “Eating Without Heating: An Intro to Raw Food.” We had nearly 200 people in attendance.
After I had concluded my remarks, several attendees stayed around afterward to ask questions. Two young Asian women—who turned out to be sisters—asked me how to handle non-supportive family members. It was clear that English was not their native language, but they did a good job of getting their concerns across to me. They specifically mentioned that their parents were not embracing the pair’s attempt to eat primarily raw, vegan fare. I said that in the past I had found it helpful to deflect criticism by diminishing the importance of food choices in the scheme of my life. I suggested they each could say something like “Oh, this is just something I thought I’d try for a while,” or “I’m doing a little experiment to see how I feel.” This approach indeed served me well, especially in the early days when I transitioned to vegetarianism and later to a mostly raw vegan lifestyle.
This morning I armchair-quarterbacked myself, and my post-lecture answer. And I realized that there is perhaps another, even deeper issue deserving to be addressed for the two young ladies.
One of the things I often hear myself telling people is “it’s not just about the food.” By that I am referring to the fact that meals—and eating in general—is such an emotionally laden topic in society, at home and even the workplace. We have special meals for certain occasions (think turkey at Thanksgiving). We bring casseroles to the bereaved to express condolences. We meet our friends for “lunch,” or “drinks” or “coffee,” as though it were not a real connection unless we are noshing or imbibing at the same time. So, in thinking about the Asian women, I imagined them returning to their culture with not only new—and decidedly Western-style—eating habits, but ones that could easily be interpreted as a retreat from their native culture. In other words, what if the parents construed their offspring’s’ new diet as a rejection of the families original values, traditions and very ethnicity? It wouldn’t take much of a stretch to see it that way, honestly.
So, in hindsight, I wish I’d have counseled the daughters to accept their parents’ fears. I’d have told them to find raw recipes that would complement some of the family favorites. I’d specifically refer them to Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way by Ani Phyo. I’d suggest they be gentle with their parents and demonstrate a sensitivity for the elders’ position. And I’d remind them that it really, truly is never just about the food.