You might not be aware of it yet, but there really is a major revolution going on in terms of how our food is produced and what we are eating. The movie “Fresh” and the free-range chickens mentioned in the story “Fresh Revolution” are only a taste of what this is all about.

What may have brought it to the consciousness of the masses recently is Michelle Obama. She has become very vocal about making food — fresh, local and healthy food — a priority among her chosen issues. Not only has she planted the first vegetable garden at the White House since Eleanor Roosevelt’s victory garden during World War II, but she has addressed the larger issues of cheap, unhealthy commodity food being fed to children for school lunches, the high numbers of people suffering from obesity, diabetes and heart disease due to an overabundance of processed food, and the sad fact that many Americans don’t have a clue where their food comes from, let alone have the skills to grow it or even cook it.

“For the first time in the history of our nation, a nation that is one of the wealthiest on the planet, medical experts have warned that our younger generation may be on track to have a shorter life span than their parents as a direct result of the obesity epidemic. Again, that is just unacceptable,” Mrs. Obama told the press at her White House harvest garden party last week.

It’s no coincidence that another food-related movie, “Food Inc.,” also was just released. It addresses the same concerns that “Fresh” emphasized: how our food production is being controlled by just a few corporations. How corporate profit has been put ahead of our health and environment. And how the science of making cheap and convenient food is killing us.

As explained by “Fresh” producer Ana Sofia Joannes in a recent discussion in Kansas City, “For 50 years, people were concerned with price and convenience. We were sold the idea that cheaper and fastest is the best. And I think we have found ourselves to be very unhealthy from the food.”

Or as John Ikerd, professor of agriculture economics with the University of Missouri says, “It’s become obvious that it’s gone so far that it just can’t keep going: Consolidation of control, greater concentration of wealth and control over our food system. But you are seeing that at the same time there is an alternative system. It’s about creating a model that will be there when the collapse comes.”

But he also adds that we have to rethink our priorities when it comes to food. It’s not just about corporate greed. We must learn the value of good quality food. And low income is no excuse.

“If you have less income, you can’t have more of everything,” Mr. Ikerd says. “There are some things you have to sacrifice. I would argue that if you know the true value of eating well, then you can afford the best food — good, high-quality food. You just can’t afford the convenience, the processing and the advertising that goes with it.”

Mr. Ikerd says that 80 percent of what we spend in the grocery store on average is not for food, it’s for the processing, the advertising and the packaging — the things that make food convenient and quick.

Some of the lowest-income people spend up to half of their income on food, he says. That means 40 percent of their income is going to processing, advertising and transportation. So if they prepare their own food, it can make a big difference.

“We have to change the food culture,” he says, “in terms of saying a high priority is to be getting good food.”

For starters, try these easy, healthy recipes from the White House organic garden harvest party found on Obama Foodorama:

White House kitchen garden baked chicken with brown rice and peas

For the chicken:

1 chicken cut into pieces

Salt and pepper

1 cup flour

1 cup bread crumbs

2 eggs beaten

Preheat oven to 400 degrees. Wash and pat chicken dry. Lightly sprinkle salt and pepper on all sides of the chicken. Place flour, eggs and bread crumbs in three separate bowls. Place chicken in bowl of flour and cover chicken completely, knock off excess flour. Dip chicken in egg, covering completely. Finally, roll chicken in bread crumbs and cover completely. Place on baking dish and put in oven for approximately 40 minutes until juices run clear. Stick meat thermometer in and make sure the internal temperature of the largest piece of chicken is at least 180 degrees.

For the rice

1½ cups brown rice

3 cups water

Combine rice and water in pot. Cover and bring to a boil. Reduce heat to low. Cook for approximately 40 minutes or until all water is absorbed. Fluff with a fork, add a sprinkle of salt and a tablespoon of butter or olive oil at the end.

Peas

1 pound of peas

2 tablespoons vegetable oil

1 clove chopped garlic (or garlic powder)

Clean and rinse one pound of peas (use frozen peas if peas are out of season). If snap peas are available, these can be used as well. When chicken and rice are finished cooking, heat a frying pan on medium-high heat and add oil and garlic. Just as garlic becomes golden, add peas and cook until warm, approximately one to two minutes. Add salt and pepper to taste, remove from heat and serve.

White House kitchen garden salad

One head of lettuce

2 carrots

half a cucumber

1/3 cup vegetable oil (olive or canola)

1/4 vinegar (red wine, balsamic, or lemon juice)

1 teaspoon honey

1 teaspoon mustard (optional)

Salt and pepper to taste

Wash and chop lettuce and place in a small bowl. Peel and cut carrots and cucumber into bite-size pieces. In a small bowl, place vinegar, honey, mustard, salt and pepper. Using a whisk, mix vinegar mixture while slowly pouring oil into a bowl. Alternatively, combine all ingredients in a leak-proof container and shake vigorously. Add dressing just before serving.

Lifestyles reporter Sylvia Anderson may be reached at sylviaanderson@npgco.com