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<\/p>\nOXFORD, Miss. – A filmmaker at the University of \n\u00a0\n<\/p>\n <\/p>\n \nJoe York, producer\/director at UM’s Center for Documentary \nYork’s work includes filming subjects of the Oral History \n“At the SFA, we pay homage to the lifework of our region’s \nDescribed by Corby Kummer in The Atlantic Monthly as a \nThat first film, “Saving Seeds,” has been a favorite on the \nThe NYC Food Film Festival, in its inaugural year, grouped \nYork said he was surprised by the New York honor. “They \nHe said it was amazing to see the film set against the \nYork’s work not only celebrates the lives of the men and
\nMississippi is making a name for himself around the country
\nfor his work showcasing food and its legends.
\n<\/span><\/p>\n
\nProjects through the Office of Outreach, was recently named
\nFood Filmmaker of the Year at the New York City Food Film
\nFestival.
\n<\/span>\n<\/p>\n
\nInitiative of the Southern Foodways Alliance, which is an
\ninstitute of UM’s Center for the Study of Southern Culture.
\nThese are stories about the men and women who grow, create,
\nserve and consume the food and drink of the American
\nSouth.
\n<\/span>\n<\/p>\n
\nculinary standard bearers,” said SFA director John T. Edge.
\n“Joe York’s films broadcast that message on the big screen,
\nwhich is, after all, where these champions of vernacular
\ncookery belong. We’re proud of his work, proud to call him
\na member of our documentary team.”
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\n“gifted young filmmaker,” York, who has nearly 20 films to
\nhis credit, began his filmmaking career as a UM Southern
\nstudies graduate student. It was then that he and fellow
\ngraduate student, Matt Bruder, took on the challenge of
\ndocumenting the life work of Bill Best, a Kentucky native
\nknown for growing and preserving heirloom tomatoes and
\nbeans.
\n<\/span>\n<\/p>\n
\nfilm circuit and was a finalist for the Golden Snail Award
\nfrom Slow Food.
\n<\/span>\n<\/p>\n
\nfilms by theme and showed them to festival audiences during
\nthree separate weekends in June and September. York’s films
\nwere screened during each weekend. He was asked to come to
\nNew York for the screening of his work-in-progress “Above
\nthe Line: Saving Willie Mae’s Scotch House,” a documentary
\nabout the work of Oxford restaurateur John Currence, the
\nSouthern Foodways Alliance and volunteers from the across
\nthe country and around the world who have restored a
\nculinary and cultural landmark in New Orleans
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\ninvited me to go up there, and so I did, and it was great
\nfun. They had a huge screen set up on the Water Taxi Beach
\nin Queens and two hundred to three hundred people came out
\nto watch the films. I didn’t know I was getting an award,
\nso it was a real surprise. But it is nice to be honored by
\npeople who do the same thing you do.”
\n<\/span>\n<\/p>\n
\nskyline of New York City. “It was a wonderful display of
\nSouthern culture in the North,” he said.
\n<\/span>\n<\/p>\n
\nwomen who are his subjects, but his films also honor the
\nuniversity. His shooting schedule for the food films must
\nbe balanced with his work at the center documenting the
\npeople and events of Ole Miss, including shooting footage
\nfor commercials and delivering distance learning
\ntechnology, as well as providing sound and light production
\nfor major campus events.
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