Sub-surface storytelling about art, science & the environment
THE WATERSHED is the little film that could! We’re happy to announce our short doc’s International Premiere at the Green Screen Fest in Belgrade, Serbia! The screening will be among selected shorts from around the world on a variety of … Continued
We’re looking forward to the famous Wellfleet OysterFest this weekend! Not only do we get to indulge in the region’s finest bivalve delicacies, hear some great music, and cheer on the Shuck-Off contestants, we’ll be hosting a screening of WATER … Continued
For the past year, the big buzz in Woods Hole is the Marine Biological Laboratory’s new affiliation with the University of Chicago. No one really knows what the partnership entails. Will it be like MBL’s relationship with Brown and (formerly) … Continued
It’s not always easy to be a filmmaker on Cape Cod. Or in New England, for that matter. It’s not exactly an industry in this area. It’s not like you have a Rolodex full of crew you can call on, … Continued
It’s not every day that a story of global relevance happens so close to home. It’s not every day that we citizens can say justice was rightly served. And it’s certainly not every day that I can say I bore … Continued
We’re happy to announce that our latest short doc, THE WATERSHED, is among 40 short films selected from the region’s finest film festivals, in competition at the 5th annual New England Film Festival! This unique festival is online only, which … Continued
To those of us in the Northeast, climate change can seem like an abstract idea. Sure, we’re surrounded by water− but sea level is rising by the millimeter. And yes, of course there are crazy storms and flooding− but who … Continued
After its Woods Hole Film Festival premiere on Sunday, July 27, we’re very happy to announce that THE WATERSHED picked up the 3rd place Audience Choice award for Best Short Documentary! We’re so grateful to all those who came to … Continued
It’s not often that a science story will work in a food magazine. It makes about as much sense as a recipe in a science journal. But when it comes to local food—or the lack thereof— a little chemistry and … Continued