On Bitterroots and TV Shoots

On Monday farmersdotter and I hosted the crew from Quest OutWest’s “Wild Food”. The programme observes the four food chiefs; Bear, Salmon, Saskatoon Berry, and Bitterroot, and explores the varieties, heritage, cultivation and preparation of each. Our focus was on bitterroot, representative of all root vegetables and in our case garlic.

The project began as the brain child of series host Tracey Kim Bonneau

 

Tracey Kim Bonneau

Tracey Kim Bonneau

…and is now in production for release on the APTN Network next year. The programme is about Aboriginal foods and their place in history, culture and modern times and intends to weave together threads about growing up Okanagan, family, community, culture and health.

 

The day began with the arrival of the crew at 8:00am who then promptly set about the task of preparing for the first scene.

Exterior Setup

Exterior Setup

Weather conditions for the most part were favourable for the exterior scenes and of course the interior scenes which took place in the bakery held few challenges, at least the crew made it look very easy.

Bakery Setup

Bakery Setup

Topics varied from the psychological trauma experienced in confronting an elderly cow in a root cellar to land stewardship. Who’d have thought all that from root veggies?

The shoot culminated with a wonderful root vegetable nicoise with tuna expertly prepared by culinary consultant Scot Roger.

Scot Roger

Scot Roger

Root Vegetable Nicoise Salad

Root Vegetable Nicoise Salad

farmersdotter and I want to thank the whole crew of Wild Food for a wonderful and informative experience. In particular producers Suzan Derkson and Darlene Choo and director Richard Flower who pulled everything together with calm and grace. Cheers!

About farmersdotter2

Certified organic garlic farmer, assistant wood fired sourdough baker, assistant original garlic scape salt maker. Studio guest homes. View all posts by farmersdotter2

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