june, 2021

10junAll Day20Shorts: PUPU PLATTERFour flavorful foodie films, featuring: BLOODLINE, FARMING SLOWLY, CHEF MAVRO’S ALOHA, FAMILY INGREDIENTS: WISCONSINwatch.hiff.orgEvent Type:Documentary,Shorts ProgramFestival, Season, or Series:EAT. DRINK. FILM.,HIFF SHOWCASE SERIESCountries:Hawai‘i,United StatesGenres:Documentary,FoodGeographic Availability:USA ONLY

Geographic Availability

AVAILABLE TO STREAM ONLY IN THE USA

Event Details

Begin your feast and whet your appetite with these 4 short films about food, farms and family.

BLOODLINE (2020) | United States | 27 min.
Directors: James Q Chan, Santhosh Daniel

An intimate profile by directors James Q. Chan (Forever, Chinatown) and Santhosh Daniel of Vietnamese-American chef, Tu David Phu, and the evolution of his culinary aesthetic—borne from a bloodline that traces back through childhood and his family’s unspoken history of war, and set within a conversation of image-making and cultural bias, or how preferences for food often mirror our perceptions, and prejudices, of people.

CHEF MAVRO’S ALOHA (2020) | United States | 27 min. | Director: Brice Bertho

Take a deep dive into the remarkable cooking style of the James Beard award winner and one of the pioneers of Hawai‘i’s famed pacific culinary movements, Chef Mavro.

FARMING SLOWLY (2020) | United States | 8 min.
Director: Anthony Newen

Catherine Nguyen is a passionate young Vietnamese-American woman farmer who rejects the industrial mono-crop way of growing food, and focuses on traditional and natural ways. Her philosophy that we should slow down, build a community around our food, and do it organically can help us live a happier, healthier, and more engaged life.

FAMILY INGREDIENTS: WISCONSIN (2020) | United States | 25 min. | Director: Ty Sanga

Valerie Kaneshiro, a mixture of Japanese and Native American, was raised on the Lac Courte Oreilles Ojibwe reservation in Wisconsin, her mom’s ancestral home. Forced to leave her home at 15, disconnected from her Indian roots she so loved, Valerie tells a story of loss and rediscovery and all the lessons learned while sharing an ingredient to a cultural dish found in Wisconsin and Hawai‘i.

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