A short documentary profile of Bowens Island Restaurant, a low country landmark for over sixty years.
A short film about Victor “Goat” Lafayette, who has picked oysters on Bowens Island, South Carolina, for over fifty years.
This short film by Joe York profiles Madisonville, Tennessee’s world-renowned bacon and country ham producer Allan Benton.
Trace the path of Vietnamese fishermen from Indonesia to the Gulf Coast of Mississippi and Louisiana. Watch and listen as they persevere as Saigon falls, Katrina hits, and the BP oil spill spreads. The film was made in recognition of 2010 Ruth Fertel Keeper of the Flame Award Winner Peter Nguyen. He accepted the award on behalf of the Vietnamese fishing communities of the Gulf Coast.
They live hard lives. They deal in black gold. A documentary about the men who work the Mississippi River, pulling paddlefish from the depths and harvesting eggs from their bellies.
CUT/CHOP/COOK profiles Rodney Scott of Scott’s Bar-B-Q in Hemingway, South Carolina. Says Scott, “We only cook with wood and I’m so sure that we only cook with wood because we go out and chop it ourselves.” Monday through Wednesday, you’ll find Scott doing just that, cutting down trees and chopping wood, and Thursday through Saturday he burns that wood down into coals that he uses to cook a half-dozen whole hogs every night.
See the story of the Big Apple Inn in Jackson, Mississippi. Known as “Big John’s” by its faithful customers, the Big Apple Inn’s defining duo of pig ear sandwiches and hot smoked sausage sandwiches (known as “smokes”) has kept folks coming back again and again for over 70 years, and counting. The film is made in recognition of 2009 Ruth Fertel Keeper of the Flame Award Winner Geno Lee.
Meet Will Harris of White Oak Pastures in Bluffton, Georgia, a cattle rancher with deep roots in the Deep South. He has rejected the corn-fed, feedlot cattle model in favor of raising grass-fed cattle. Will is no arriviste. The Harris family has raised cattle on the same Early County, Georgia farm for 5 generations.
Travel to North Carolina’s Skylight Inn, once declared the capital of ‘cue by National Geographic. A capital dome atop the building will confirm you’re at the right location. The Jones family cooks whole hog barbecue in open pits over oak, and then chops it–skin and all–on a wood chopping block.