Recently, we hosted our first ever Film Storytelling Bootcamp in Conjunction with the Southern Documentary Project (SouthDocs). Teachers Andy Harper and Joe York led seven brave souls through an intense, three-day crash course—instead of ropes courses and army crawls, the trainees learned how to plan, shoot, and edit a short documentary film.
In the coming days, we’ll be showing you all four films made by the bootcamp students. First up is “Oxford Canteen,” by Brett Mizelle and Heather Richie, which profiles the Oxford eatery of the same name. The Canteen, owned by chef Corbin Evans, is the newest kid on the block in Oxford dining. Working in a 10×15-foot kitchen (a converted storage closet) in the Lyric Theater, Evans turns out lunch specials like brisket grilled cheese, seasonal salads, and New Orleans–style ya-ka-mein. He serves the fare through a window, and diners can take their orders to go or sit at cantilevered tables drilled into the exterior wall of the building.