Finalist in the People & Nature-Short Form category!
This film's green production strategy is recognized by Jackson Wild!
Directed by Sonya Lee and Jon Chiang, produced by Priyanka Desai and Joanna Wong (JUGAAD Sisters) and Sonya Lee (Plankton Productions) for TELUS originals
Series Synopsis:
In Our Ocean Table, marine biologist and filmmaker Sonya Lee sets out to rediscover her Korean roots through an ocean lens. Together with journalist Hannah Sung, she explores how traditional Korean seafood dishes carry generations of ecological wisdom and reverence for the sea. But how do we keep eating cultural dishes forever? From sustainable prawn fishing on the Pacific coast to uncovering the quiet power of kelp in both cuisine and climate action, their journey uncovers the deep links between cultural identity and ocean conservation. Through shared meals and memories, Our Ocean Table reminds us that ancestral foods are not just tradition, but an invitation to honour and protect our ocean.
Ep 1:
Sonya and Hannah dive into the sustainability of the seafood in a Korean favourite comfort food – soondubu jjigae (soft tofu stew). Sonya is chasing the connection of her love for Korean food, her love for the ocean, and what it means to be Korean as an immigrant in Canada. Hannah brings in her cultural journalism lens into conversation and is intrigued at her ocean cultural connection that she has never thought about.
The two get onto a spot prawn fishing boat and learn what sustainable fishing actually means, and get their hands dirty to fish some prawns for their soondubu jjigae. Hannah and Sonya bring their prawns back to Chef John at Horang the most popular Korean restaurant in a small town on Vancouver Island to chat about balancing sustainability and Korean food over a delicious meal.
- Runtime20 minutes
Finalist in the People & Nature-Short Form category!
This film's green production strategy is recognized by Jackson Wild!
Directed by Sonya Lee and Jon Chiang, produced by Priyanka Desai and Joanna Wong (JUGAAD Sisters) and Sonya Lee (Plankton Productions) for TELUS originals
Series Synopsis:
In Our Ocean Table, marine biologist and filmmaker Sonya Lee sets out to rediscover her Korean roots through an ocean lens. Together with journalist Hannah Sung, she explores how traditional Korean seafood dishes carry generations of ecological wisdom and reverence for the sea. But how do we keep eating cultural dishes forever? From sustainable prawn fishing on the Pacific coast to uncovering the quiet power of kelp in both cuisine and climate action, their journey uncovers the deep links between cultural identity and ocean conservation. Through shared meals and memories, Our Ocean Table reminds us that ancestral foods are not just tradition, but an invitation to honour and protect our ocean.
Ep 1:
Sonya and Hannah dive into the sustainability of the seafood in a Korean favourite comfort food – soondubu jjigae (soft tofu stew). Sonya is chasing the connection of her love for Korean food, her love for the ocean, and what it means to be Korean as an immigrant in Canada. Hannah brings in her cultural journalism lens into conversation and is intrigued at her ocean cultural connection that she has never thought about.
The two get onto a spot prawn fishing boat and learn what sustainable fishing actually means, and get their hands dirty to fish some prawns for their soondubu jjigae. Hannah and Sonya bring their prawns back to Chef John at Horang the most popular Korean restaurant in a small town on Vancouver Island to chat about balancing sustainability and Korean food over a delicious meal.
- Runtime20 minutes