Les Vues Film Series: No One Ever Went Hungry: Acadian Food Traditions Then & Now
Focusing on Louisiana’s rich food heritage, this one-hour program explores South Louisiana’s traditions and ingredients that makeup Cajun cuisine. Shot
in HD from hunting camps in the swamp to Acadian Mardi Gras celebrations, James Beard Award finalist and producer Kevin McCaffrey aim to “show how
Cajun food traditions are more complex and subtle than the blackening or over-spicing America thinks they are.”
ABOUT THE FILMMAKER
Nationally recognized documentary film producer Kevin McCaffrey is winner of the 2012 Louisiana Humanities Documentary of the Year Award, a 2014 national
Telly Award, a James Beard Award finalist in broadcast media, and a writer, editor, oral historian, publisher, reviewer and consultant with a long
history of commercial, volunteer service and collaboration. His James Beard Award nomination was for "We Live To Eat: New Orleans' Love Affair With
McCaffrey is the owner of e/Prime Media LLC, specializing in research and media products relating to culture, history, environment, and design in Louisiana and around the rim of the Gulf of Mexico. e/Prime has done research work for the State of Louisiana, produced video for such disparate clients as The Historic New Orleans Collection, the Louisiana State Museum, The New Orleans Museum of Art, Newcomb College Institute at Tulane University, Galatoire’s Restaurant and the U.S. Army Corps of Engineers.
Kevin produced an award-winning documentary in 2011 for public television on Cajun Food Traditions, No One Ever Went Hungry, partially funded by grants from the Louisiana Endowment for the Humanities and the National Park Service in collaboration with the Southern Food and Beverage Museum. Named Louisiana Humanities Documentary of the Year for 2012, it was also a finalist in two categories for national 2012 Taste Awards given by media peers.
"This program is an intimate look into how Cajun culture sustains itself through food traditions, social spaces, mentoring, family values and an appreciation for Louisiana’s abundance of food ingredients and dishes. We’ve tracked everything from andouille to chaudin, oyster fricasse to boiled shrimp and crawfish bisque. We’ve traveled field to bayou to deep in the Atchafalaya Basin. We can tell you where specialty meats are to be found and who’s got the best (commercial) boudin. Collaborating once again with Director of Photography Neil Alexander, who has filmed all our food documentaries, we haven’t ignored Mamou, Pierre Part or Delcambre. Neil’s work has established the unusual insider’s perspective that is our signature. Now to make it all into a good story that will surprise and delight you and maybe even change your mind about what Cajun cooking really is!"
Presented in Paris, France in 2014, it has appeared on regional PBS and screened at the New Orleans Film Festival, Wood’s Hole Film Festival and the Louisiana
Book Festival and Po’Boy Festival. Among other food culture shows, McCaffrey produced a documentary for television: “A Common Pot: Creole Cooking on
Cane River”, a study of Creole Cuisine funded by the Creole Heritage Center and Cane River Federal Management Area, which appeared in three film festivals.