Like my day off, this post will be a catch up day.
It’s long overdue, but here’s a little more coverage of that dead cat that washed up on shore. Thanks to Jacob for setting the scene. Note: after this I had to scoop the cat into a garbage bag and put it out on the curb. Love being a producer. Hahah.
Imitation is the greatest form of flattery:
I’ve been meaning to give a shout-out to my buddy Seth Fisher who shot his first feature over the summer and is a day or two away from bringing in the first cut of his film. Seth was on a very similar budget and time frame as our film and its been very informative/comforting/exciting to go through this process with a friend who’s also going through it. This Shooting Journal was inspired (read copied) from the Shooting Diary that Seth kept while he was in production. Seth wrote, produced, directed and played a supporting role in his film. Yeah. Busy guy. As Seth was shooting I was grinding through preproduction and it was a great treat to come home at night and see what adventures he had been up to during the day. Check out his blog Watch Me Make A Movie. Thanks for the inspiration Seth.
It’s all about food:
Food is a massive and often underrated aspect of Independent filmmaking. It’s often one of the first things producers will skimp on in order to trim the budget. I know I’ve done my fair share of Indie movies that have had pizza day after day. Generally producers would rather skimp on food than a piece of equipment, feeling that they need that dolly, or whatever it might be, and people can get by on pizza and pasta. Often though, this theory backfires and eventually people just run out of gas, get cranky and the work gets sloppy. And that will always make it’s way into the picture.
Luckily for us my family is in the restaurant business. We own two restaurants and they are both used as locations in the movie. The restaurants are also providing food for us throughout the shoot. And believe me when I say, it’s a rare thing to sit down after a day of shooting and order a piece of prime rib, or tilapia, or salmon, or chicken french florentine….
The staff and costumers at Crescent Beach and Copper Grill have been incredibly gracious to us coming in and invading their lives. It takes patience to deal with a film crew rolling in and telling you, a customer, when you can or can not talk. Fortunately for us we shoot fast and the people of Rochester have been gracious and understanding.
We’ve got a rough week of weather ahead of us with a lot of exteriors still to be shot. Incredibly, we’re right on schedule, but a stretch of bad weather could really put us in a bad spot. As we get further in and there’s less and less days left to shoot, the options for moving the schedule around are less and less. This is where it gets tricky to make days and get everything shot that needs to be shot. This is also the point where I start sweating as a producer. Weather is not something that we can control and that is a frustrating thing. You work so hard to bring all these pieces together, and something as simple as a few rainy days can throw everything off.
Also wanted to give Gregg Goodhew at Mammoth Productions a shout-out for his help and knowledge. We came to Gregg a bit late in the game needing to pick up a few items that we couldn’t get a hold of back in NYC. (Summer is the busy season and there were a ton of productions working in and around NYC when we were needing to rent gear.) Gregg has been a great help securing equipment as well as personnel. He’s certainly one of the pieces that came together to make the production happen. If you’re shooting in upstate New York, he’s your guy.