With the Traverse City Film Festival just around the corner, it seems like a good time to muse about food movies. There is only one movie at the film fest that revolves around food. It’s called “The Trip,” and it sounds like a good one. Here is the description of this film followed by suggestions of other classic food movies.
If you haven’t seen the Traverse City Lipdub, here is the video. Some of our board members had fun participating in this great community project and the blog editor (me) is in the crowd scene at the end by the cherry flower garden at Open Space. It was brutally hot that day and they did 4 takes, yet everyone looks fresh, relaxed, and happy. Everyone at Open Space crowded into the shade of the few trees in between takes. All in all, it turned out great. Board members Ken Quitugua and Jim Dagwell had larger performing parts than me. Jim Dagwell is in the second half by the marina. He is wearing a Hawaiian shirt and “dubbing” with a woman. Ken is one of the Native American dancers.
The threat of forever losing the most abundant source of salmon in the world is very real and dangerously close to happening. Meanwhile, genetically modified salmon is probably on it’s way to being approved soon. We must make our voices heard on this critical food source issue. The following is reprinted from freshthemovie.com.
It’s hard to believe but summer is almost over and school will be starting soon. That means it’s time to regroup eating habits and meal planning away from more carefree summer schedules and into a healthy, nutritious routine for kids and the whole family. With school and after-school schedules sure to be packed, it’s more important than ever to plan meals and snacks ahead to make sure healthy options are available and everyone gets a decent breakfast, lunch, or snack in their belly.
We were very fortunate to snag Pete Peterson, aka famous owner/chef of Tapawingo in Ellsworth, to teach a class for us at Oryana. For a class this time of year we thought it fitting to feature all the wonderful, local foods available. And Pete did not disappoint with a colorful, flavorful menu full of local veggies like tomatoes, corn, potatoes, green beans, chard, carrots, and more. Here is what we made: