FUN Farm Market
Page 36 · Richmond Review
Friday, July 25, 2014
Plenty of Richmond connections at Commonwealth Games in Glasgow 24
the richmond
Camryn Rogers pursues field of dreams 23
REVIEW
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FRIDAY, JULY 25, 2014
36 PAGES
Towering over Your Kontinent
www.richmonddaysofsummer.com
Our Own Grown Produce
U-Pick Zucchini
Fun Time: Sat. & Sun. 10:00 am - 3:00 pm
Enjoy fresh air, sunshine and knowing exactly where your food comes from! Give pick-your-own zucchini a try! Japanese Cabocha Pumpkin
Jordan Lee photo Richmond’s Jordan Lee directed and filmed the documentary Secret Suppers of Vancouver, about the underground foodie world, which aired on CBC television last Saturday. The project began last summer, and he started filming chefs sharing their handiwork often in their own homes in the fall, with post-production work starting in April.
Director explores secret suppers Jordan Lee has enjoyed story telling since he was a youngster and used his dad’s old video camera to make movies with friends by Martin van den Hemel
Fresh Flowers
Green Beans
Staff Reporter
Martin van den Hemel photo Featured Your Kontinent Film and Media Arts Festival artist Vjeko Sager changed his perspective by creating his art from atop a 30-foot tower at the Richmond Cultural Centre. Thursday was day six of seven, a span in which he spent from 10 a.m. to 9 p.m. live-streaming into the cultural centre, onto YouTube, blogging on divination2014.tumblr.com, tweeting and Facebooking. See story, p. 6.
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hat began as a fiveminute creative short about his friend’s culinary skills last year turned into a year-long documentary project for Richmond’s Jordan Lee, the fruits of which aired last Saturday night on CBC television.
Secret Suppers of Vancouver (tinyurl. com/JordanLeeSSV) revealed the Lower Mainland’s underground restaurant scene, offering a peek into the lives of four chefs who struggle to find their own niche, some of whom turn to using their own homes and kitchens to host modest gatherings of diners eager to challenge their palettes. Facing the prohibitive cost of opening their own restaurant, these chefs have instead turned to hosting small parties while flexing their culinary muscles. Much more at home, here they’re free of the restraints of producing huge quantities of food for hundreds of customers, and the oversight of restaurant owners and managers. Lee caught the film-making bug as a youngster playing with his dad’s old video camera, making movies with his friends. See Page 3
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