Sunday, March 31, 2013
My mind runs wild as I sit on the surfboard, up to my chest in the cold. This is dark water. Hands bite cold in the offshore breeze as I wait for another wave. These lulls are psychological terror.
I cannot avoid thinking: what prehistoric jagged-tooth monster might come rocketing out of these dark watery depths at any moment with its triangle teeth bared, jaws clamping, tail thrashing? Its rough, sandpaper skin rasps coarsely against my wetsuit for an instant before dozens of sharp teeth bite down - hard - to mortally wound me.
When the great white shark bites, it powerfully shakes its head side to side, helping the lower teeth saw off large chunks of flesh as the upper teeth hold onto its prey. With a thrash of its tail, the shark swims away until I bleed to death, returning later to eat. Except that as soon as it bites into me, it senses that I am not proper shark food and it swims away in search of another meal - leaving me to survive, or die, on a lonely beach.
(Full story coming soon)
Thursday, February 28, 2013
This a short teaser of a new untitled film that I am writing and starring in. We're currently working on the voice over and additional cinematography. For now let's call it an introspective adventure surf film. Directed and produced by Emmanuel Vaughan-Lee at Go Project Films.
Wednesday, January 2, 2013
This is a short film about a sandwich: the West Marin Rueben, presented by Perry's Inverness Park Grocery.
NEWS RELEASE - JANUARY 2, 2013:
Perry’s Inverness Park Grocery is proud to present “About a Sandwich” -- a short film by local filmmaker Josh Berry. The 3-minute film offers a creative view of the West Marin Reuben, a sandwich made with all local ingredients. The West Marin Reuben is a celebration of locally produced foods from the area’s best farms and kitchens.
This sandwich features the vibrant flavors of West Marin, and is made fresh to order at Perry’s Inverness Park Grocery. The sourdough rye batard in the West Marin Reuben is made by hand and baked fresh in a traditional wood-fired brick oven at Brickmaiden Breads in Point Reyes Station. Organic cabbage harvested at Fresh Run Farms in Bolinas is used for the classic sauerkraut made by Wild West Ferments.
The crisp and refreshing melted toma cheese comes directly from Point Reyes Farmstead Cheese Company’s verdant green pastures above Tomales Bay. Pastrami in the West Marin Reuben is brined and smoked in Perry’s own kitchen, and the beef brisket is locally grown at Stemple Creek Ranch in Tomales. This delicious, free-range meat holds the unique coastal flavors of the region’s hearty grasses. Chef Ed Vigil makes an exceptional Reuben dressing featuring fresh seasonal vegetables, spice blends and creamy sauces.
Proprietor Daniel Thompson says, “It’s always a pleasure to have people come in to Perry’s Inverness Park Grocery and enjoy the food we’re creating. My goal is to offer the best food we can produce. We’re really enjoying using the finest and freshest ingredients we can find, with an emphasis on locally grown and produced foods. The West Marin Reuben is just that: a celebration of the best that West Marin has to offer.”
You can find the West Marin Reuben, and plenty of other fresh delicacies, at the new deli counter at Perry’s Inverness Park Grocery. Chef Ed also caters. Perry’s Inverness Park Grocery is located at 12301 Sir Francis Drake Boulevard. Phone: (415) 663-1491 Web: www.PerrysInvernessParkGrocery.com
Thursday, December 6, 2012
Tuesday, November 20, 2012
Osprey eats fish
Join my friends and I at Saltwater Oyster Depot in Inverness, California on Monday, December 3 for a unique film fundraiser. This very special evening will feature food, drink, spoken word, live music and new films. Advance tickets are required, tickets go on sale on the web next Monday, November 26.
This great white shark image courtesy of Ron Elliott
A performance awaits you on Dec 3 at Saltwater