by Risa Nye
One of the best parts of going to the Winter Fancy Food Show, produced by the Specialty Food Association: having conversations with people who abandoned first careers and day jobs (or hope to soon) to realize the dream of creating a product—and hearing what it feels like to see that product displayed in stores, or on TV, or called out as a favorite by a well-known person whose name starts with an O. Continue reading
Among the myriad film fests in the Bay Area, Berlin and Beyond is one of the most eclectic and daring—its criteria is nothing less than films made in a language spoken by 100 million people. Continue reading
by Meredith Brody
I adore the now-not-so-recent revival in exquisite cocktails. My heart leaps when I pick up an exciting cocktail menu, often divided into two lists: classic cocktails, and innovative ones created by the resident mixologist. I’m especially heartened by the use of fresh fruit and vegetables, whether juiced or muddled, and fragrant herbs and spices.
“There was more than a bit of a Willy Wonka and the Chocolate Factory vibe,” Risa Nye wrote in her first piece about the Winter Fancy Food Show for EatDrinkFilms, noting the “brightly-hued candy” and desserts that dominated the displays. Continue reading
by Mark Cousins
In January, EatDrinkFilms has been sharing some highlights from our past year with newer readers. This week brings an early piece by filmmaker Mark Cousins, whose latest feature 6 Desires: DH Lawrence and Sardinia just screened at the Sundance Film Festival. Continue reading
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, under-appreciated, and trending topic: bitterness. Continue reading
With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Continue reading
Last week in EatDrinkFilms, Roger Leatherwood reviewed Shawn Levy’s new biography De Niro: A Life. This we week we present a pair of excerpts from the book, focusing on De Niro’s intensive character preparation and obsessive working methods for The Godfather: Part II and The Untouchables. Continue reading
by Pawel Pawlikowski
The other day someone from the Motion Picture Arts and Sciences Academy in LA asked my producer Ewa to send them the script of our film Ida so they could deposit it in their Core Library collection. Ewa rang me up worried: what exactly should she send them? She had 23 permutations of the script on her files. Surely she couldn’t send them the official script we raised the money on. It was nothing like the film that ended up on the screen. Maybe we could simply send a transcript of the finished film? But that would amount to no more than 30 pages—probably not much use to the Academy, either. Continue reading
by Risa Nye
Entering the world of the Specialty Food Association’s Fancy Food Show, held at San Francisco’s Moscone Center, felt like stepping through Alice’s looking glass into a land where snacks and chocolate are coins of the realm. Continue reading
