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Spring 2024
This print issue of Documentary comes right before IDA’s biennial industry conference, Getting Real. In the tradition of past magazine issues that immediately precede the conference, this issue previews the conference’s themes of “Strategy, Networks, Access” through interviews with speakers whose work will be featured at the conference. At this point, however, I should show my hand. I’m not only the editor of this publication but also the conference director of Getting Real. These pieces illustrate the heterogeneous and earnest quality of the dialogue we hope to model at the conference—and model the actions we hope these conversations will inspire toward a more just and distributed documentary ecosystem.Articles featured in the print version will be published online throughout April-June, 2024.
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MARCELLA
At a time when Italian food in America meant red sauce and meatballs, Marcella Hazan introduced millions of Americans to regional recipes handed down through generations of Italian families. MARCELLA follows Marcella's life from her childhood in a tiny Italian village to Manhattan, where the success of her cookbooks eventually made her a celebrity. Interwoven with her personal story will be an exploration of a handful of her iconic recipes, as well as interviews with the many fans, students, and fellow chefs whose lives she impacted.
At a time when Italian food in America meant red sauce and meatballs, Marcella Hazan introduced millions of Americans to regional recipes handed down through generations of Italian families. MARCELLA follows Marcella's life from her childhood in a tiny Italian village to Manhattan, where the success of her cookbooks eventually made her a celebrity. Interwoven with her personal story will be an exploration of a handful of her iconic recipes, as well as interviews with the many fans, students, and fellow chefs whose lives she impacted.