Category Archives: film


Hey Canadians! Don’t forget: Yung Chang’s gorgeous new documentary The Fruit Hunters opens today in Montreal, Toronto, and Vancouver. (And check out this review of the film over at the Montreal Gazette!) (And for more photos of these cuties, click over to Adam’s blog).


Montrealers! My brilliant, amazing friend Yung Chang has been working on a documentary loosely based on the book ‘The Fruit Hunters’ that Adam wrote a few years ago. The film premiered on Saturday as part of RIDM, and screens again on Tuesday. (American buddies: it hits your movie theaters next year!) They held a fruit tasting party at the end, and Adam got to eat the obscure and impossible-to-find Barbados cherry – which tastes exactly like cotton candy – brought by a young fruit grower named Julian. Sounds like the best film screening ever, no? Sadly, I had to miss the opening night because of work, but I saw an earlier draft of the film (and had awesome behind-the-scenes adventures) and thought it was funny, sweet, smart, and weird. Run, run, run to see it if you can!

Bonus: Bill Pullman is in the film, too. Double bonus: Watch Adam with Amy Goodman on Democracy Now!, below. Hilarious and a little awkward.



[Images via Dispokino]

I feel slightly obsessed with tracking down this film Vražda Ing, Čerta by Czech filmmaker Ester Krumbachová. These stills are driving me crazy! From Dispokino: “During most of its 77 minutes, the two main and almost only characters cook (Ona, played by Jirina Bohdalová) and eat (Ing. Cert / the devil, played by Vladimír Mensík) inside Ona’s appartment.”

The entire film is on youtube but without subtitles it’s hard to know what I’m missing.


I finally started watching Girls, and though I totally love it, what it really made me think about was Nicole Holofcener’s first film, Walking and Talking (1996). It’s really honest, sharp, and beautiful, kind of a proto-Girls, and it also feels like a cinematic version of an especially acidic Lorrie Moore short story. It’s my favorite Holofcener film, and upon re-watching I also realized that Catherine Keener’s character has the sickest wardrobe (so many perfect t-shirts and loose pants!) and hair that’s an uncanny approximation of my hair mixed with Sasha’s. High ponytails and super untamable, messy waves, that’s us.


Vegans, beware.

(Don’t say I didn’t warn you).

It’s finally here! Bartek Komorowski writes and stars in the latest installment of the popular “cooking” film series ‘Culinary Propaganda,’ directed by Matthew Rankin, Winnipeg-born, Montreal-based filmmaker. It also marks my acting debut. Fancy, I know.

I’ll just let the short film speak for itself — it’s, um, a little raunchy! — but it was a blast to make. (I could barely make it through a take without a severe fit of giggles). Love those guys, and congratulations to them for a work well done!

See the first two installments (on making brisket and Portuguese marinated green tomatoes!) here and here. For the full sausage making recipe, read Bartek’s instructions here. The best tip Bartek ever gave me for cooking sausages? Low and slow, for that enviable all-over golden coloring.


Our good friend Yung Chang is in the midst of making a documentary film adaptation of Adam’s first book, and he’s been incredibly busy traveling around the world and eating delicious exotic fruits. (Tough job, but someone has to do it!) Yung also shot in Montreal for one short week, so we made a visit to the set and checked everything out. It was so exciting! Yung’s crew had converted a gigantic warehouse in Lasalle into a lush, tropical rainforest. (There was even a mist machine to create humidity and fog!) It was so incredible to watch Yung hard at work, and also to see Adam’s book transformed into vivid, dynamic images. The afternoon we were there, Yung was  shooting a scene of a proto-human encountering fruit for the first time. It was out of control. If the rest of Yung’s film is nearly as insane, it’s going to be the best documentary of all time.


Has anyone seen the documentary Forks Over Knives yet? Terrible movie title aside, I thought the film was good-intentioned but mostly bogus Whole Foods-related propaganda. I recently reviewed it for the film section of the Montreal Mirror — have a read if you like and let me know what you think.


Teorema, one of the best movies I have seen in a very, very long time. Not to sound all Cranky Old Man, but they simply don’t make movies like this anymore. It’s brilliant, so full of silence and weirdness. Three days later, and I still can’t stop thinking about it (or the unbelievable Ennio Morricone soundtrack).


[Image via unknown] Good news. The camera battery charger has been located and is being shipped back into my arms, so I promise many more food posts in the near future (and my 5 daily essentials — I haven’t forgotten!). My biggest regret: not having my camera handy when these two concocted a magnificent bo ssam party, complete with homemade kimchi, sugary oven-roasted pork butt, and scallion pancakes.

Some other things: My friend Richie Stearns has recorded a solo record. It is, like everything he does, gorgeous + sweet. Listen up.

And: Only a few more spots left for the Dep’s Saucessession with Szef Bartek. Sign up now! This weekend the CBC’s ‘All In a Weekend’ will be interviewing Bartek about the workshop. The interview airs this Saturday, sometime between 6-9am. More details to come.

And: one of my current favorite filmmakers, Paul Clipson, is screening his super-8mm films tonight at the Segal Centre. I can’t wait! I really fell in love with his work at last year’s On Land Fest — he reminds me of Chris Marker and Stan Brakhage. Some stills from his works, below.


Over at Popcorn Youth, I posted some photos I took at the Sublime Frequencies film screening at Depanneur Le Pick Up. It was a crazy amount of fun + I can’t wait to get Hisham back in Montreal for more film screenings (he had never been to the city before and especially loved — as I thought he would — the Jean-Talon Market, the annual Expozine, the Nouveau Palais, Phonopolis Records, and Primitive Records).

For the event, I baked up a few batches of Moroccan fekkas and coconut ghoribas, which turned out to be a pretty polarizing choice of desserts. People either really liked the biscotti-like, anise-spiked fekkas, or the fluffy, semolina-battered, lime-zested and icing sugar-dusted ghoribas.

Personally, I adored the fekkas. They hold up great for weeks in an air-tight container, and are perfect with green tea in the afternoons or at night.