Friday, January 22, 2010
SSAWG Foodie Flicks Schedule
CreateHere showtimes:
7:35pm The Adventures of the Big Bad Chef: John Currence, aka BIG BAD CHEF & the 2009 James Beard Award Winner for Best Chef South, takes us on a magical journey to The Bourbon Mall outside of Leland, Mississippi. Like a lot places in the Mississippi Delta, the Bourbon Mall serves hot tamales, but so far they’re the only folks we’ve found with enough guts to deep-fry them. Check your cholesterol at the door and follow the BIG BAD CHEF on a deep fried detour through the Secret South.
RUNNING TIME: 3:00
7:40pm Smokes and Ears: Smokes & Ears tells 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.
RUNNING TIME 20:09
8:02pm Greenhorns: The Greenhorns is a documentary film that explores the lives of America’s young farming community—its spirit, practices, and needs.
RUNNING TIME 13:01
8:18pm HomeGrown: HOMEGROWN follows the Dervaes family who run a small organic farm in the heart of urban Pasadena, California. While “living off the grid”, they harvest over 6,000 pounds of produce on less than a quarter of an acre, make their own bio diesel, power their computers with the help of solar panels, and maintain a website that gets 4,000 hits a day.
RUNNING TIME: 52:00
green|spaces showtimes:
7:47pm Buttermilk: It Can help: Cruze Family Dairy, located outside of Knoxville, Tennessee. Hear proprietor Earl Cruze extol the virtues of buttermilk. It might not solve all the world’s problems, but it can help!
RUNNING TIME: 13:18
8:02pm Hush Hoggies Hush: Tom Johnson’s praying pigs as filmed by a documentary crew in 1978.
RUNNING TIME: 4:17
8:08pm Fresh: FRESH celebrates the farmers, thinkers and business people across America who re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.
RUNNING TIME: 72:00