The commercial shrimping industry along the coasts of the American South is threatened by pollution, oil spills and consumer demand for less expensive foreign imports. THE SHRIMP is a meditative documentary film that follows the life, death and rebirth of one shrimp from the murky marshes of Savannah, Georgia.
"I use the film in my Marine Policy class. Taking the point of view of a lowly shrimp, as the film does, is a thought-provoking way to understand coastal ecosystems. The film is also beautiful and humorous. I recommend it for courses in environmental studies, anthropology, geography, and American studies."
Beautifully etched images and a lush audio soundtrack create a rich observational work about coastal foodways, Southern culture, human folly and the interplay of natural and built environments. THE SHRIMP is as unique and engaging as the people, culture and geography it follows.
Recommended by educators as a teaching resource for courses in:
Sustainability / The Environment
Food & Food Systems
Oceanography / Marine Science / Fisheries
"On its surface, Keith Wilson's THE SHRIMP masquerades as a quirky and entertaining little film about a small part--quite literally--of the food chain. But beneath this facade, THE SHRIMP is a thoughtful, some would say philosophical, story about the complicated ways that people know the natural world that surrounds them through the foods that sustain their bodies and their cultures. The film shows the interconnectedness of all of life's creatures, and in the process suggests the profound impacts our food choices have not only on the lives of other beings but on entire ecosystems. Calling Wilson's film timely is an understatement."
"Every circle-of-life story has to start somewhere. Filmmaker Keith Wilson begins this one off the coast of Savannah, GA, where a single shrimp—swimming happily, one assumes—is suddenly caught in a fishing net. A contemplative piece told with images and natural sound, The Shrimp illustrates the life (and death) cycle of a threatened species important to the region’s economy and culture, where oil spills and general pollution along the Atlantic seaboard (combined with foreign competition) have adversely affected the shrimp business. After being caught, sorted, and packed in ice, the shrimp goes to a processing facility, where it’s washed, deveined, packaged, and refrigerated. Next stop is a restaurant, where it’s battered and deep fried, and then served to a lounge singer who interrupts her piano playing to take a bite. Of course, the story doesn’t end there. The next stage in the journey—from commode to a water reclamation plant—is tastefully depicted as the camera roams through neighborhoods along the way before ultimately winding up back where it started, in the sea. An artful documentary short that takes a nuanced approach to such topics as sustainability, food systems, ecology, and regional culture, this is recommended. Aud: J, H, C, P. (C. Block)"