A short film by Maggie Beidelman
Co-presented by the Celiac Community Foundation of Northern California
Upcoming screenings and ticket sales:
Sacramento Music & Film Festival, September 12, 6:30 p.m. www.sacfilm.com
Mill Valley Film Festival, October 5, 3:15PM and October 7, 3PM http://www.mvff.com/ (Tickets for the general public will go on sale September 15th.)
Featured appearances in the film:
Michael Pollan – Author of Cooked: A Natural History of Transformation and Professor of Journalism at the U.C. Berkeley Graduate School of Journalism
Ken Albala – Author and Professor of History at University of the Pacific
David Killilea, PhD – Associate Staff Scientist at the Children’s Hospital Oakland Research Institute
Todd Oppenheimer – author of The Flickering Mind and journalist at The Writers’ Grotto in San Francisco
Chad Robertson – Baker and co-owner of Tartine Bakery
Rick Rominger – Farmer at Rominger Brothers Farms in Winters, CA
Mark Shigenaga, PhD – Assistant Scientist at the Children’s Hospital Oakland Research Institute
Article by the filmmaker:
The Trouble With Bread: What I Discovered When I Tried to Get to the Bottom of My Gluten Intolerance published June 6th, 2013, on AlterNet.org.
About the film:
Michael Pollan (author of “Cooked: A Natural History of Transformation“) told me my gluten intolerance could all be in my head. I half agree with him, because, frankly, the number of Americans buying into the $4.2 billion “gluten-free” industry is disturbing. There is so much more to learn about wheat — and how it has changed in just the last couple of generations — before we completely sign it off.
In this film, I journey from farm to mill to table on a quest for answers about gluten intolerance and a hunt for the perfect loaf, one I can eat without getting sick. Along the way, I make some unexpected discoveries about crucial changes to the wheat itself and how it is processed and fermented. Let’s just say that bread as you know it, is not what you think.
About the filmmaker
Maggie Beidelman recently graduated from the documentary program at the UC Berkeley Graduate School of Journalism (’13), where she made this film. A Bay Area resident and journalist, she has a particular interest in food and business journalism. Visit Maggie’s website at maggiebe.com and contact her at firstname.lastname@example.org.