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Miss Edna Lewis

 
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BB



Joined: 30 Sep 2007
Posts: 2
Location: Georgia

PostPosted: Sun Sep 30, 2007 10:40 pm    Post subject: Miss Edna Lewis Reply with quote

Hello. I am a filmmaker in Atlanta. I read your latest blog and saw a reference to Edna Lewis and her cookbooks and recipes.

I just wanted to let you know I produced a 21 minute documentary about Miss Edna Lewis called 'Fried Chicken and Sweet Potato Pie' and it is viewable in its entirety on Internet at a Georgia Public Broadcasting website:

http://www.cforty7.com/film/theater?film_test=16

My website, http://bbarash.com/index.htm has more information about the film and the story of Miss Lewis.

BB
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Bailey Barash
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georgia



Joined: 16 May 2006
Posts: 456
Location: california

PostPosted: Mon Oct 01, 2007 12:37 am    Post subject: Reply with quote

Thank you, Bailey, for clueing us in to your wonderful work! Miss Edna was a special American lady, an iconic figure in the culinary world, and your lovely film does her justice.

I look forward to finding a few minutes to watching your other films as well. Thank you again.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Oct 01, 2007 1:05 am    Post subject: Reply with quote

Unlike georgia, I wasn't aware of her but I feel enriched to learn through your film. What a wonderful thing you've done to capture that expression of food, philosophy and way of life! Thanks.
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BB



Joined: 30 Sep 2007
Posts: 2
Location: Georgia

PostPosted: Mon Oct 01, 2007 1:08 am    Post subject: My Other Films Reply with quote

Thanks for watching "Fried Chicken and Sweet Potato Pie:"
It's so much easier when they are available on Internet.
I have one other that you can watch in its entirety on Internet.

It's called 203 Days. This one is sad, but not depressing.
It tells the story of the last 203 days of a woman's life,
and the experience of her adult daughter who is her caregiver.

It can be seen (and used freely with it's study guide) at
http://fitsweb.uchc.edu/days/days.html

Sincerely,
Bailey
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Mon Oct 01, 2007 3:30 pm    Post subject: Reply with quote

Errgh--I can't turn the crank on my computer fast enough to watch movies, I'll have to see the Scott Peacock film at another time. (Thank you BB!)
But I do have a favorite chicken dish from The Taste of Country Cooking. I've noticed many of her (Edna Lewis) recipes are so simple they don't seem like recipes, the "Steamed Chicken in Casserole" is one.
It's just chicken pieces browned with butter and onions, a few small amounts of seasonings. I always have the ingredients I need and I make it every few months because it's so easy and so good. More than the sum of its parts--that kind of recipe--which are always nice to find.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Oct 01, 2007 4:47 pm    Post subject: Reply with quote

Sounds exactly like the spirit of her cooking as portrayed in the film! Wink
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Mon Oct 01, 2007 5:02 pm    Post subject: Reply with quote

Rainey, she has a recipe (plums and sugar--again, simple simple) for Damson Preserves which includes letting the cooked mixture rest overnight, then heating again before putting into sterile jars. This is like the recipe you did for berries in the "Do You Can?" thread. It's only the 2nd time I've seen that--the cooking, cooling, re-heating I mean.

The way she talks about peaches makes me cry--the fur and flavor she says have been bred out of them. This is commentary for her "Brandied Peaches".
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Oct 01, 2007 6:29 pm    Post subject: Reply with quote

Amen! to what's happened to peaches. ...most of our produce, actually. Shocked
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