Munch Brothers» global

Ken Meter: Building A Local Food Economy (part 1 of 3)

Munchbrother — Mon, 22 Dec 2008 14:30:22 +0000

As the pendulum has swung toward a globalized economy, more people are realizing the huge costs ociated with the singular pursuit of maximizing profit, employing cheap labor, and ignoring environmental concerns. A shift is underway to promote sustainable local economies, in part, a necessary response to increased fuel costs, and global warming threats. Creating a local food economy means valuing the production of healthy foods, creating sustainable markets for farmers who produce the food, and livable wages for farm workers who toil in their fields. In part 1, Ken Meter, of Crossroads Resource Center, defines a strong food system, and why its so important.

For more FOOD NEWS, visit us on our website: http://cookingupastory.com/category/food-news/

Duration : 0:6:6

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Vegetarianism To Stop Global Warming!

Munchbrother — Thu, 18 Dec 2008 12:56:23 +0000

80% of global warming would stop if world goes vegetarian!
for Peter
something I filmed a while back.
This camera is very load…sorry

A link to the article
http://www.guardian.co.uk/environment/2008/sep/07/food.foodanddrink

Duration : 0:2:32

[youtube BmCX4GqaZVQ]

Eating Global Vancouver – Jang Mo Jib Korean Restaurant

Munchbrother — Sat, 13 Dec 2008 02:33:25 +0000

The second of the Eating Global Vancouver student film series, this film concentrates on the Moon family and their Korean restaurant chain, Jang Mo Jib. Through interviews with the father and daughter, we see different generations of a family-run business, and get rare behind the scenes interviews at the factory where kimchi, BBQ beef, and bone soup is prepared for the restaurants. Featuring a blend of authentic Korean dishes appealing to a variety of Chinese, Japanese, Korean, and non-Asian customers, Jang Mo Jib reveals the challenge of family restaurants in Vancouver.
This film series grew out of one of our most popular classroom projects, in which students form groups and choose to research one of the myriad of restaurants that make Vancouver such a wonderful city for eating. Creating websites that feature interviews with the families (almost invariably global migrants to Vancouver) who run the restaurant, as well as in depth explorations of the restaurants themselves as sites of community interaction, our students combine ethnography with historical research in the Vancouver archives to create a rich portrait of each restaurant as a microcosm of Global Vancouver. Revealing the history of the restaurant’s location through Vancouver history and the changing demographics of its neighborhood, these research projects lead us to see in a new light the restaurants at which we eat.
Visit INSTRCC at http://www.instrcc.ubc.ca

Duration : 0:9:56

[youtube 38rZgYSSZQg]

Eating Global Vancouver – Green Lettuce Restaurant

Munchbrother — Fri, 12 Dec 2008 14:57:51 +0000

This film is the first in a series of short films created about “Eating Global Vancouver” by students taught by Prof. Henry Yu of the History Department at the University of British Columbia, with help from award-winning filmmaker Karin Lee, and initially shown at the Asian Library at UBC as part of Asian Heritage Month in May 2006. Using restaurants as the focus for exploring the complex interactions of Vancouver and its migrant populations, this series uses food to examine how we come together as a global city. Green Lettuce, a restaurant run by an ethnic Chinese family from India, serves Chinese food in Vancouver as Chinese restaurants would in Bombay or Calcutta, attracting a loyal following of Indian immigrant customers who find a unique reminder of home.
This film series grew out of one of our most popular classroom projects, in which students form groups and choose to research one of the myriad of restaurants that make Vancouver such a wonderful city for eating. Creating websites that feature interviews with the families (almost invariably global migrants to Vancouver) who run the restaurant, as well as in depth explorations of the restaurants themselves as sites of community interaction, our students combine ethnography with historical research in the Vancouver archives to create a rich portrait of each restaurant as a microcosm of Global Vancouver. Revealing the history of the restaurant’s location through Vancouver history and the changing demographics of its neighborhood, these research projects lead us to see in a new light the restaurants at which we eat.
Visit the INSTRCC website at http://www.instrcc.ubc.ca

Duration : 0:7:42

[youtube sYrqAucx2e8]