Food has always been a central part of many One Earth Film Fest in-person events. This year, we’re bringing you recipes recommended by our film directors. We invite you to prepare some of these favorite filmmaker recipes before cozying up at home to join One Earth screenings. A brief menu is at the top, and more detailed comments from filmmakers are below. Bon appetit!
TURMERIC BEER and ONE EARTH MULE from 10th anniversary launch party mixologist, Dave Hudson, author of “A Year of Magical Drinking: Cocktails in the Time of COVID.”
EARTH PANCAKES from Philip Hunt, director of “Here We Are: Notes for Living on Planet Earth” (screening Saturday, March 6, at 11 am CST)
DUTCH BITTERBALLEN from Gertjan Hulster, co-director of “Together We Cycle” (screening Sunday, March 7, at 11 am CST)
WESTERN APACHE SEED MIX by Chef Nephi Craig via Sanjay Rawal, director of “Gather: The Fight to Revitalize Our Native Foodways” (screening Saturday, March 6, at 3 pm CST)
ROASTED BUTTERNUT SQUASH AND QUINOA by Chef Nephi Craig via Sanjay Rawal, director of “Gather: The Fight to Revitalize Our Native Foodways” (screening Saturday, March 6, at 3 pm CST)
THREE SISTERS CHILI from Food and Culinary Mentorship Coordinator Kristina Stanley of Native American Food Sovereignty Alliance, inspired by the film “Gather: The Fight to Revitalize Our Native Foodways.”
GNOCCHI ALLA ROMANA by Luca Dotti via Michele Noble, director/producer of “Reclamation: The Rise at Standing Rock” (screening Sunday, March 14, 3 p.m. CDT)
CAROLINA KALE from Mike Strode, an expert in "human mycelial networks" from Kola Nut Collaborative and will be a panelist at “Fantastic Fungi” (screening 3/14 at 6:30 pm CDT)
SHIITAKE LINGUINE (modified from foodandwine.com) by Dr. Gregory Mueller, Chief Scientist and Negaunee Vice President of Science, Chicago Botanic Garden, who is a panelist at “Fantastic Fungi” (screening 3/14 at 6:30 pm CDT)
SALMON AND MUSHROOMS IN PHYLLO from Christi Cooper, director of “YOUTH v GOV” (screening Thursday, March 11, 6:30 CST)
HEARTY MUSHROOM, SWEET POTATO AND BEAN SOUP by Sean Sherman via Michele Noble, director/producer of “Reclamation: The Rise at Standing Rock” (screening Sunday, March 14, 3 p.m. CDT)
More detailed filmmaker comments and recipes below.
Turmeric Beer and One Earth Mule
Recipe Card
Dave Hudson, Mixologist’s statement
I took my inspiration from both the global and the local elements of One Earth Film Fest. I certainly got a great deal of inspiration from the film “Gather: The Fight to Revitalize Our Native Foodways” and seeing how they embraced 'local' in such a spiritual and deep way. I also took a broader message from the film “The Great Green Wall” and can't help but wish that we all could do more to create larger 'bands' of nature that stretch across every land. Lastly, I wanted to create a good, simple beverage that stands on its own, but also is transformed when spirits are added to it.
This drink will be a lot of fun for everyone and is really easy to make!
Earth Pancakes
From Philip Hunt, director, Studio AKA, “Here We Are: Notes for Living on Planet Earth” (screening Saturday, March 6, at 11 am CST)
“I can supply a 'favorite recipe' related to “HERE WE ARE: Notes For Living On Planet Earth.” Well, it's not a 'recipe'. . . but a video for how to make EARTH PANCAKES (as seen in the film!)” Music by Alex Somers, from the film “HERE WE ARE: Notes For Living On Planet Earth.” Recipe here.
Dutch Bitterballen
Recommended by Gertjan Hulster, co-director of “Together We Cycle” (screening Sunday, March 7, at 11 am CST)
He was inspired by our filmmakers’ toast during our 10th Anniversary Launch Party. “At a toast like this,” said Hulster, “The Dutch would typically serve ‘Bitterballen.’ Traditionally, meat-based, but nowadays vegetarian or vegan alternatives are commonly on offer. Either way, mustard is always part of this dish.”
Western Apache Seed Mix by Chef Nephi Craig
Recommended by Sanjay Rawal of “Gather: The Fight to Revitalize Our Native Foodways” (screening Saturday, March 6, at 3 pm CST)
Chef Nephi Craig, from the White Mountain Apache Nation (Arizona), is featured in “Gather” when he opens an Indigenous café as a nutritional recovery clinic.
This recipe was featured on page 2 in “Recipes from Turtle Island: A Slow Food Collection from Indigenous Chefs of North America.”
“This mixture of seeds has many diverse combinations which can include the seeds of squash, tree nuts of the region, sunflowers, oak, grasses, corn, and other wild edibles. This mixture of seeds is gathered all spring, summer, and fall and stored for winter. It is appropriate to serve this dish in the late autumn and winter. In the spirit of oral story telling this dish has a deep story to tell that I will share with you in what this dish represents and how it is a cosmic message from my ancestors, my father, our sacred memory and our profound era of Indigenous resurgence in Turtle Island. Food is a powerful element of that history and is edible education.
This seed mix would have been stored for winter consumption, given to travelers, and also favored by the renowned Apache Scouts for its light weight transport of nutrition, just like the Ninjas of Iga, Japan, had power-foods, Western Apaches are just as tactful in warfare and love for our Ancestral Landscape. My introduction to this seed mix changed my life as a chef forever. It solidified the truth of Ancestral Taste and Ancestral Memory for me. The enjoyable bitter flavors and light sweetness of dried fruit speak to an age before refined sugars and salty foods. This is the evidence of our plant based pre-reservation diet and speaks volumes to Ancestral Health before our current age of public health epidemic as a result of conquest, colonization and the widespread fallout effects of Historical Trauma across Indigenous communities.” —Chef Nephi Craig
Roasted Butternut Squash and Quinoa
Recommended by Sanjay Rawal of “Gather: The Fight to Revitalize Our Native Foodways” (screening Saturday, March 6, at 3 pm CST)
This recipe was featured in “Recipes from Turtle Island: A Slow Food Collection from Indigenous Chefs of North America.”
“This plated dish is powerful. Butternut Squash is female, carrying inside the cavity seeds of survivance (the continuance of Native stories). Apache and Navajo cultures are matrilineal societies, and this squash speaks to that fact. This squash is chosen for its deep, sweet flavor and beautiful color. It is indigenous to the Americas. We also pay homage to South America with Quinoa—"the super-food.” This combination brings together traditional trade routes, shared histories and stories that transcend space and time. —Chef Nephi Craig
Three Sisters Chili
Inspired by the film “Gather: The Fight to Revitalize Our Native Foodways,” Food and Culinary Mentorship Coordinator Kristina Stanley of Native American Food Sovereignty Alliance shared this recipe. Image below by Haley House Bakery and Cafe.
Gnocchi alla Romana by Luca Dotti
Recommended by Michele Noble, director/producer of “Reclamation: The Rise at Standing Rock” (screening Sunday, March 14, 3 p.m. CDT)
“Here is one of my favorite recipes: Gnocchi alla Romana. Our dear friend, Luca Dotti included this recipe in his beautiful book, “Audrey at Home,” about his mother, Audrey Hepburn. When Luca makes his way from his home in Rome to us in Los Angeles, I always ask him to make this dish. He loves to cook when he stays with us and the ritual of sharing food and family memories is a tradition we treasure. Until this dish, I had experienced only potato gnocchi so semolina gnocchi was kind of a revelation. Large, round, airy, melt in your mouth wonders! Heaven, really. Satisfying and elegant in their own way. For me, this authentic Roman gnocchi recipe is truly special made even more so knowing that it was one of Audrey Hepburn's favorites. A woman who inspired so many with her fierce work in the field as a goodwill ambassador to help end the suffering of children.”
GNOCCHI ALLA ROMANA (Serves 4)
1 quart milk
½ teaspoon fine sea salt
1 ¾ cups semolina
2 egg yolks
1 ½ sticks unsalted butter, softened, plus for greasing
1 ½ cups grated Parmigiano-Reggiano cheese
Preheat oven to 400 degrees. Butter a medium sized baking dish.
Pour the milk into a saucepan, add the salt, and bring to a boil over high heat. Gradually sift in the semolina and cook, stirring continuously for at least 10 minutes, until the mixture is firm with no lumps. Remove from heat, and allow to cool. In a medium bowl, mix together the egg yolks, ½ stick of butter and ½ of the cheese, then thoroughly combine with the semolina/milk mixture by hand.
Using the damp blade of a knife, spread the semolina mixture into a work surface to a ½ inch thickness, then cut out small circles with a juice glass or cookie cutter, about 2 inches in diameter.
Arrange the circles in a prepared pan in slightly overlapping rows. Dot them with the remaining 1 stick of butter, sprinkle with the remaining 1 cup cheese, and place in the preheated oven for approximately 20 minutes or until gnocchi are golden brown.
Carolina Kale
Recommended by Mike Strode, an expert in "human mycelial networks" from Kola Nut Collaborative and will be a panelist at “Fantastic Fungi” (screening 3/14 at 6:30 pm CDT)
“Add mushrooms after greens for "meaty" texture or before the greens if you would like them to be tender and less noticeable. I have not historically been a mushroom fan, so I am going to cheat a bit by offering the Fresh Air episode which introduced me to glutamates and explains why I put either mushroom or mushroom base in just about everything now,” said Mike.
Listen To This (NPR Fresh Air episode on the science of savory)
Shiitake Linguine
Recommended by Dr. Gregory Mueller, Chief Scientist and Negaunee Vice President of Science, Chicago Botanic Garden, who is a panelist at “Fantastic Fungi” (screening 3/14 at 6:30 pm CDT)
Recipe:
Ingredients:
4 tablespoons olive oil
1 pound shiitake mushrooms, stems removed, caps cut into thin slices
3/4 teaspoon fresh-ground black pepper (amount modified to taste)
1/4 teaspoon salt
2 cloves garlic, minced
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 package of linguine (or angel hair pasta or even spaghetti)
1/2 cup grated Parmesan, plus more for serving
Instructions:
· In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the mushrooms, 1/2 teaspoon of the pepper, and the salt and cook, stirring occasionally, until the mushrooms are browned, around 10 minutes.
· Add the garlic and cook, stirring, for 30 seconds. Add the broth and bring to a simmer. Cook until reduced to about 1 cup, 2 to 3 minutes.
· Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, (see instructions on package). Drain. Toss the pasta with the mushroom sauce, the remaining 2 tablespoons oil and 1/4 teaspoon pepper, and the Parmesan. Serve with more cheese.
Salmon and Mushrooms in Phyllo
Recommended by Christi Cooper, director of “YOUTH v GOV” (screening Thursday, March 11, 6:30 CST)
“This is one of my favorite things to make for special occasions!” See recipe.
Hearty Mushroom, Sweet Potato and Bean Soup by Sean Sherman
Recommended by Michele Noble, director/producer of “Reclamation: The Rise at Standing Rock” (screening Sunday, March 14, 3 p.m. CDT)
“This recipe is from Sean Sherman’s award winning cookbook, The Sioux Chef's Indigenous Kitchen. It's a beautiful cookbook of Indigenous cuisine and many of his dishes I've prepared have the smells and flavors of the food cooked at the peaceful resistance camps at Standing Rock. As a vegetarian, I adore this hearty mushroom, sweet potato, and bean soup. I make it with the Indigenous corn stock and the cedar braised beans as Sean Sherman suggests.” Recipes here.