Shorts & Snacks: The Black Belt (2016)

One more day. We just need to get through tomorrow. Then figure out the rest and how to move forward from there.

In honor of Election week, I’m highlighting one of my favorite shorts from the 2016 festival circuit: The Black Belt directed by Margaret Brown. In this short film, Brown travels to Alabama (her homeland) where the state closed 31 DMVs across the area for budget reasons. Many of these DMV closures were through the Black Belt, a predominantly African-American and poor region, impacting voter enfranchisement as the state requires photo ID to vote.

This short was commissioned through Field of Vision, a cool project of original short-form content from Laura Poitras, AJ Schnack and Charlotte Cook. I highly recommend checking out their site to watch other great shorts if you have some time to spare.

Brown is an incredibly smart filmmaker – one to keep your eye on for the future. The Black Belt sneaks up on you. It showcases keen insight of a social issue, created with great care and fortitude. Brown sets the mood, capturing beautiful and rare moments of rural Alabama life. The Mobile ID unit scene is proof. That scene has been burned in my brain for months. It is an example of humor in frustration; the absurdity of systems that should be efficient. The Black Belt empowers us to continue, to move forward when it’s hard to fight. And in what has been an ugly and fairly absurd election year, The Black Belt reminds us why your vote tomorrow, and in every election, matters.

Grab a snack (I’m in the mood for fried pickles, a yummy Southern treat. See below for a recipe), check out this short and let’s all take a deep breath. Feel free to share your thoughts in the comments. And please go vote!

The Black Belt
Directed by Margaret Brown
2016 / 11 minutes / USA
Watch The Black Belt here.

theblackbelt
The Black Belt (2016)


Panko Fried Pickles

Recipe from Spoon Fork Bacon

Serves 6 to 8

Ingredients:
2 cups ridge cut pickle chips, pressed between paper towels
1 cup all purpose flour
2 eggs, lightly beaten
2 cups seasoned panko breadcrumbs
salt and pepper to taste
2 quarts vegetable oil for frying

Directions:
1. Preheat oil to 350°F.
2. Place flour, eggs and panko in three separate shallow dishes.
3. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the freezer for about 20 minutes.
4. Remove pickle chips from freezer and fry in batches, for about 5 to 6 minutes.
5. Drain onto paper towels and season with salt and pepper. Repeat until all the pickle chips have been fried.

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