In the 2013 version of our Documentary Video Institute, offered every summer through our Continuing Education program, each student produced a video on the local food scene—that year’s theme. At this perenially-popular one-week video boot camp, students learn all aspects of documentary filmmaking: pre-production and scouting locations, camera operation, lighting and sound, editing and post-production, and finally, screening in front of a live audience. View the students’ final projects below. [Get on the wait list for the 2014 Documentary Video Institute, June 21–28; click here. ]
Cynthia Boteler and Angela Brockelsby | Beef Is in My Blood
Seth Gross owns and runs a burger joint and brewpub that uses locally-sourced produce and makes as many of their ingredients as possible in-house, down to the mustard, mayo, and relish.
Meredith McCarroll and Grace Mendenhall | The Brother Vilgalys
A young distiller from Lithuania crafts a traditional Lithuanian spiced honey liqueur, which he bottles by hand and sells.
Bay Love and Morgan Siem | Built by Hand
Building and operating a food truck has become a tradition for an extended Durham family.
Martin Stephen Frommer and Mark I. Kalish | Dumpster Love
Catherine Edgerton and Kyle Knight are a couple of young musicians homesteading in Durham who derive a significant portion of their daily calories from grocery store castoffs.
Edmond Badham and Tony Woodard | Fun with Cocoa
A former biotech scientist pursues a passion for fine European chocolate in her Raleigh storefront.
Rachel Greenblatt and Ryan Stone | The Greatest Beekeeper in the World
Ben Crawley is “Mr. Buzz,” a beekeeping educator and mentor who draws a distinction between caring, mindful beekeepers and uncommitted “bee havers.”
Dana Endsley and Raia Mihaylova | Happy Accidents
Lindsey Moriarty left behind two masters degrees to start selling donuts from the back of a bike, which turned into a brick-and-mortar gourmet donut bakery.
Jill Hamilton and Mike Jones | Joint
Ricky Moore, a Culinary Institute of America graduate and former Iron Chef competitor, sells fresh seafood dishes from an extremely small wooden shack.
Vonn Davis and Patty Vega | Mojo Risin’
Mel Melton, a chef and musician from New Orleans, runs a classic Louisiana roadhouse in a nondescript suburban mall.
Taylor Peterson and Rebecca Williams | More Than a Donut
Rise is a relatively new biscuit bakery and donut cafe that’s already become a local institution.
Martin Kane and Jean Désirée Pockrus | A Slice of Toast
A dedicated husband-and-wife team run an italian sandwich shop.
Morgan Capps and Heather Stewart Harvey | Taking Root
At the Transplanting Traditions Community Farm, a Karen refugee from Burma named Tri Sa tends twenty-seven rows of crops and finds community with fellow Karen.