KALLENBERG'S "HAYNESVILLE" TO PLAY AT COPENHAGEN CLIMATE SUMMIT

Is our greener future a gas?

Director Gregory Kallenberg talks about the energy implications of his documentary Haynesville.

by Amber Wilkinson

US documentary Haynesville premiered at Sheffield Doc/Fest last month. Now, the film - which tracks the discovery of the United States' largest natural gas field and the find's implications both for the local community living on top of it and for a country attempting to move to a greener energy future - has been selected to show as part of the United Nations Climate Summit in Copenhagen.

"It was a bit of a surprise to us," says director Gregory Kallenberg. "They called and told us about a film programme they were presenting and asked if we would be interested in coming over and showing our film. I thought about it for, let's say, 1.53 seconds and accepted. It's a huge honor to show Haynesville at the Climate Summit."

LINK TO COMPLETE ARTICLE: http://www.eyeforfilm.co.uk/feature.php?id=753

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Replies to This Discussion

Permalink Reply by intrepid on December 13, 2009 at 12:38
Even if it was made into a pate and put on a small cracker?
Permalink Reply by Skip Peel - Mineral Consultant on December 13, 2009 at 12:43
If you didn't call it squirrel, Yea I think that might work. The question is what to call it? What's French for "rodent"? LOL!
Permalink Reply by essay on December 13, 2009 at 12:50
pate de arbre rongeur? mmmm!
Permalink Reply by Skip Peel - Mineral Consultant on December 13, 2009 at 13:12
Sounds good to me! Hey, garcon, bring me another slab of that there arbre rongeur stuff. And some more cornbread to go with it.
Permalink Reply by Aubrey C. Sanders, Jr. on December 16, 2009 at 16:33
Parker,

What a great idea, if we have squirrel. I grew up on that but haven't had it for about 50 years.
Seriously, arrange showing and I will come from Arizona. I f not I plant to try to make it to viewing in S'port in Jan., even if it does cost $50
Permalink Reply by P.G. on December 11, 2009 at 7:01
Has anyone ever noticed Squirrel tasting like greasy, dark meat chicken that's been left on a log in a damp forest for a day or so?
Maybe someone served that writer one of those old male squirrels that didn't get skinned until the next day, huh?
Permalink Reply by The_Baron on December 11, 2009 at 10:06
soak the meat overnight in milk.
Permalink Reply by Skip Peel - Mineral Consultant on December 11, 2009 at 10:22
Baron. You are as knowledgeable in the preparation of wild game as you are in the ways of the O&G industry. A true North Louisiana Renaissance Man. Salute!
Permalink Reply by essay on December 13, 2009 at 12:51
beat hell out of em with a tenderizer first!
Permalink Reply by Aubrey C. Sanders, Jr. on December 16, 2009 at 16:41
Right on Electro. Been there, done that. My Mothers favorite part of squirrels were the brains with scrambled eggs!! ug.
But, she was part Indian as I must be and proud of it. Anyone ever eat squirrel brains for breakfast, except me?
Permalink Reply by essay on December 17, 2009 at 1:33
i've seen people do it man, tongues too

i don't swing that way though!
Permalink Reply by sesport on December 12, 2009 at 7:20
An announcement of the preview showing ...

http://www.thebestoftimesnews.com/news.php?news=682

Benefit Screening of Haynesville: A Nation's Hunt for Energy on January 16th
December 11th, 2009

Preview & Benefit Screening of Haynesville: A Nation’s Hunt for Energy on Saturday, January 16 at the Robinson Film Center.

Who's in charge of the popcorn? 80)

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