Modified Documentary - Food, Family and GMO's

Directed/Edited/Produced by Aube Giroux

https://www.modifiedthefilm.com/about

Modified is an award-winning documentary-memoir that asks why genetically modified organisms (GMOs) are not labeled on food products in Canada and the United States, despite being labeled in 64 countries around the world. 
Interweaving the personal and the political, the film is anchored in the filmmaker’s relationship to her mother, a gardener and food activist who battled cancer during the film's production. Their intimate mother-daughter investigative journey, fueled by a shared love of food, reveals the extent to which the agribusiness industry controls our food policies, making a strong case for a more transparent and sustainable food system. 




I had a chance to see Modified at the Planet in Focus film festival but I didn't have a chance to write about it then because I saw it at the end of the festival but it has lingered in my mind ever since.  This lovely Canadian film really touched my heart for a few reasons.  It was made by a female filmmaker and food blogger who is also grows organic food after learning about Organic gardening from her mother.  

The memoir of her mother plus the beautiful food images resonate with me as my mother grew ill I channelled my energy into film and food as well.

This film is a beautiful tribute to the filmmakers loving mother and also makes a statement about the long term effects of GMO food.

Everyone should see this film because it will make you appreciate your loved ones and how precious life is and how we are affected by the things we eat and are surrounded with.

The film is currently playing at the Imagine Carlton Cinema: 

https://imaginecinemas.com/cinema/carlton-cinema/

Chef Flynn skips boyhood for Chefhood

CHEF FLYNN

The Hot Docs film festival is celebrating it's 25 years as a top documentary film festival.  That's is a lot longer than Flynn McGarry, the subject of the same named documentary has been alive.  Chef Flynn took over his mom's California kitchen after she lost interest in cooking while going through a depression after her divorce.  Her son grew tired of her limited cooking ability and took matters into his own hands by teaching himself how to be a professional cook.  He read cookbooks, watched cooking shows and studied whatever he can on the Internet and with the single focus of food and cooking taking over his life with the help of his extremely supportive mother. 

He started cooking at 10 but don't call him a chef prodigy or culinary Doogie Howser because he has dedicated all of his time to learn his craft and takes it very seriously and before long and with the help of his mother they filled their home with diners and started with friends and it grew to friends of friends and so on until it became a popular pop up destination called EUREKA.  Flynn concentrated on the food while his mother took care of the business side and the front of the house side.  Barely into his teens he was replicating and recreating French Laundry recipes. With his perfectionist mind he took it all very seriously as if it was the only thing that mattered in his life.

Maybe it was how he was able to deal with his parents divorce with the single focus and obsession but with his whole life devoted to only food from the age of 10 he skipped years ahead of what most accomplish in the food world even when they are twice his age.  The New York Times did a profile on him and it was both a blessing, a curse and a big life lesson.  He learned how to shake off people's biased and short sited opinions of his success and just keep focused on his goal of opening a restaurant in New York.  The film is part home movie with his former filmmaker mother filming his progress since he was a kid and then with the addition of a professional film crew documenting his rise in the the restaurant industry through a series of pop up events.  Even if you don't really care about fancy restaurant food you will enjoy the dynamic of the mother and son in this film and which this is what the film is ultimately about, the journey of both of them to achieve Chef Flynn's dream of becoming a New York restaurateur.

The film is funny, beautiful, awkward and very entertaining to watch and you will fall in love with this mother and son duo.

TIP:  eat a fantastic dinner before going to see it or make reservations at a great restaurant afterward because you will be drooling over the beautiful food throughout the movie.

You can follow Chef Flynn's creations on Instagram @diningwithFlynn and follow the film at @chefflynnfilm

for more info on Hot Docs visit their website:  www.hotdocs.ca

HOT DOCS SCREENINGS:

Sun, Apr 29 10:45 AM TBLB* there is a brunch component but it is Sold Out
Sat, May 5 1:15 PM BADER

Planet in Focus - Theatre of Life

My two favourite things in life are Film and Food.  I got to enjoy both of them together at the Opening Night Gala at the Planet in Focus Film Festival.  The Opening Night film at the Bloor Cinema was Theatre of Life, a film about food waste and the people that are less fortunate and effects and solutions made by the Vatican, Chefs, Designers and Artists.  The film was introduced by local Chef Jamie Kennedy and there was a Q&A afterward with local Chef Activist Joshna Maharaj and Director Peter Svatel.

Michelin star Italian Chef chef Massimo Bottura had an idea for a Soup Kitchen and mentioned it to a colleague and then it turned into a whole other thing that brought the World's Top Chefs from around the world to a Gourmet Soup Kitchen in Italy during their Milano Expo 2015.

Peter Svatel

Director Peter Svatel captures the contrast when Celebrity Chefs who's restaurants  can command hundreds of dollars for their meals decide to feed people who are at the other end of the economic spectrum.

Chef Bottura's idea was to repurpose leftover food from the Milan Expo that was donated to the Refettorio Ambrosiano Soup Kitchen. and an army of amazing volunteers and Top Chefs would create gourmet dinners for 100 less fortunate people.

Celebrity chefs such as Rene Redzepi, Ferran Adria, Mario Battali, Alain Ducasse and many others travelled to Milan and took over the kitchen to develop their own spin on the "surplus" food that was rescued each day, mostly things like stale bread and lots of bananas, it would change each day so the chefs needed to be creative with the ingredients.

The film profiles some of the displaced people that the Refettorio feeds as well as the people involved in making it happen.  There is an Italian homeless couple that prefers to sleep in a train station than stay in a shelter.  Another man looks for places to stay but sometimes sleeps in his car that he can no longer afford to pay insurance for.  There are refugees and people with disabilities and those who have just fallen on hard times.  A free meal won't change someone's life, but will provide a chance to meet new people and to have a great meal, a little joy, and a piece of cake.

This small idea from Bottura turned into a movement to use Food Waste to feed people who could not afford to buy food.  Bottura and his wife created a foundation to be able to do more around the world.

Food waste in some places, from farm to table, can sometimes average about 50%.  Half the world is living in poverty, and it makes sense to use some of this waste food to feed hungry people.  It won't fix their life but it will certainly help their quality of life.

They take the Soup Kitchen template to RIO to do it all over again.

I also attend the Opening night party at the 918 Cultural Centre on Bathurst- lovely space. Photos by the films photographer were on sale to raise funds for the foundation.

In keeping with the film's theme, the Opening Night Gala Party featured appetizers made by The Stop Community Food Centre using surplus food donated from the Master Chef TV production.

The film and the gala were really connected to the whole concept of Food Waste, using resources properly to sustain the environment in the world.   Well done Planet in Focus.

You can find out more about Bottura's foundation "Food for Soul":
http://www.foodforsoul.it/cooking-is-a-call-to-act-massimo-bottura/

"Cooking is a Call to Act" - Massimo Bottura

I think that this is the model that should be developed for every large event that generates surplus food.  In Toronto we have Second Harvest that works with local restaurants and others to rescue food and I think it would be great to get amazing chefs involved to elevate the surplus food to feed those in need.  It' would be a win-win situation to ensure long-term sustainability of our food sources.

PLANET IN FOCUS Festival runs from October 18-23, 2016.