Blufftonian

“KEEPING THE MAY RIVER WILD” TO SCREEN SEPT. 19 AT SAVANNAH’S GRAY’S REEF OCEAN FILM FESTIVAL

admin — Mon, 19 Jul 2010 21:40:11 +0000

July 19, 2010

FOR IMMEDIATE RELEASE

CONTACT: Greg Smith
(843) 757-6557
greg@imediasmith.com

“KEEPING THE MAY RIVER WILD” TO SCREEN SEPT. 19 AT SAVANNAH’S GRAY’S REEF OCEAN FILM FESTIVAL

BLUFFTON, S.C. — Greg Smith’s award-winning short documentary about the plight of wildlife in Bluffton’s unique tidal environment, “Keeping the May River Wild,” has been selected for inclusion in the Gray’s Reef Film Ocean Festival. Leading off a series of short films gathered under the heading of “Around Our Region,” the 24-minute multimedia project is set to screen at 11:30 a.m. on Sunday, Sept. 19, in Savannah College of Art and Design’s Trustees Theater at 216 E. Broughton Street.

Smith, a 26-year Bluffton resident, photographer, writer and producer, spent several years completing the project as part of his 2009 Master of Arts in Visual Communication degree from Ohio University. The documentary has been cited among the Best of ASMP (American Society of Media Photographers) 2009 and received the Southern Lens Award at the 2010 Beaufort Film Festival. It also screened at the 2010 Macon Film Festival, has appeared on the Beaufort County Government Channel and is set to air this fall on SC-ETV. In addition, Smith has shared the documentary with a variety of clubs and groups, both local and more distant.

More Information: http://www.imediasmith.com/?page_id=11

Order DVD: http://kunaki.com/Sales.asp?PID=PX00Z8R97M

Wildlife Adventures

admin — Fri, 02 Jul 2010 23:54:05 +0000

Herons Huddle Atop Hummocks

Last week, bucking a swift morning tide, I took what may be my last paddle of the season to our great blue heron rookery along the May River near Bluffton, SC., where I’ve been making pictures all spring. The young birds there – who look like their parents with butch haircuts – were just learning to fly. Within a few weeks wind and rain will blow away their abandoned, spindly nests. (read more)

Tonight’s Sunset

admin — Sat, 19 Jun 2010 00:45:57 +0000

The gulf supplies most of America’s oysters, but for how long?

admin — Fri, 11 Jun 2010 17:42:37 +0000

From: @TheEconomist

THE world abounds in sandwiches, but in your correspondent’s view there are only three truly great ones: the Vietnamese banh mi, the Ashkenazi bagel with lox and the oyster po’ boy—a New Orleans creation that has seeped outward from the bayou with varying degrees of success (ordering one in Mobile or Galveston is probably fine; order one in Boston at your own risk). It is a testament to America’s assimilating capacity that the first two can be made fairly successfully with ingredients available at any major supermarket. The last depends on a highly regional commodity: the fat, sweet Gulf of Mexico oyster, pulled from waters very near those fouled daily by thousands of gallons of the Deepwater Horizon’s oil.”