These award-winning films were produced as part of Pace University’s Producing the Documentary course that works to prepare students for careers in media, journalism, communications, public relations, advertising, video production and film. Contact course lead Maria Luskay, EdD, at [email protected] for any questions or media inquiries.

The Cooper: Crafting the Soul of the Cask

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Spring 2024 — The Cooper is an exploration of the art of cask making, also known as cooperage. Its rich history that can be traced back to ancient civilizations, with evidence of wooden containers used for storing and transporting liquids found in archaeological sites dating as far back as 2690 BCE in Egypt. The type of cask and the type of wood used in winemaking can significantly influence the taste, aroma, and characteristics of wine in Spain, as in other winemaking regions around the world.

The documentary was filmed in the Andalusian region of Spain, specifically Montilla-Moriles over the course of several weeks. You can also view the Spanish version of The Cooper on YouTube.

For the Love of Food: Pour l’amour de la Cuisine

Spring 2023 — The Slow Food Movement began in the 1980s to preserve the culture of eating locally and combat the popularization of fast food. While eating farm-to-table has become a global phenomenon, nowhere is this passion for clean eating more apparent than in France, where generations have relied on locally grown foods. From family-owned farms and markets in the Laon and Lorraine countryside to beautiful restaurants in the heart of Paris, all the way back to a farm-to-fork eatery in Westchester, New York, this documentary explores the environmental and health benefits of eating clean, locally-grown goods, the value of family traditions, embracing culture and heritage through cooking, and, of course, the love of food.

Tide to Table: The Remarkable Journey of Oysters

Spring 2022 — Oysters rely on the ebb and flow of the tide for flavor. Their survival is determined by their farmers, deeply rooted in their tradition and connection to the water. In the nineteenth century, oysters were a plentiful source of protein that was as popular with the affluent as with the everyman in Manhattan’s oyster saloons. When the city grew, the oysters began to disappear, and so did their place as potent water filters in rivers, bays, and estuaries. Through the grit and dedication of oyster farmers, modern aquaculture technology, and efforts to better understand their ecological value, oyster beds are being protected while once depleted regions are being restored.