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Sunday, November 10, 2024

UNCSA School of Filmmaking

Perhaps I’ve peppered some past blog entries with my interest in, support of, and pleasure regarding the University of North Carolina School of the Arts, and especially the School of Filmmaking. Over the years, I’ve truly loved attending the Third- and Fourth-Year Film Screenings, marvelous productions wholly created by incredibly talented students at this hidden jewel right down the street from the house. One of the delightful elements of watching those is to catch sight of familiar buildings, houses, and locales since they are almost always shot here in town.

When I bought the Roediger House over 21 years ago, when the institution was called the North Carolina School of the Arts, a Wake Forest University colleague put the bug in my ear that I should let the School of Filmmaking know that here was a house of a certain age that would be perfect as a shooting location for student films that might benefit from it.

I repeatedly missed opportunities to mention this to key people when I had the chance, and benign neglect stayed my hand at others. Maybe 10 years ago, one student stopped to ask me about and tour the house but ended up choosing a location closer to UNCSA. First, excitement; then, disappointment.

The very sweet threesome of film students who caught the attentions of Sumner and Scarlett back on a sunny Sunday afternoon in late August brought about the renewed hope we could be helpful to a team in search of a filming location. What that culminated in is documented through the photos that will populate the rest of this post, as I tell the fuller story of this marvelous experience.

On that August morning, I happily brought them in for a tour and gave them the link for the house website gallery. They brought more of the team back the following Thursday for a full tour, discussion, and questions of me, all to help them decide if this place would work for them. Early the following week, they sent word that they wanted the Roediger House to serve as their primary filming location. I was very glad we passed the audition.

Within days, they scheduled another team visit, checking out the specific scene locations, running through a few moves and actions to visualize them, taking lots of notes, doing lots of internal discussion, and asking me a host of questions to make sure they had a good read on the house as well as the limits of our ability to accommodate their needs.

As the weeks proceeded, it became the pattern that a small team would ask for some location scouting time, and they’d come over and spend a couple of hours. In the early going, that was largely about scenes and staging and camera shots; once those were increasingly certain, the students coming over also included production and tech crew members. The final two weeks leading up to the actual filming dates meant someone (or someones) from the production was here nearly every day.

Then came the big three-day shoot, November 2-4. Theirs was an intense schedule of 12-hour-plus filming days, starting at noon each day, and then wrapping up around midnight.

This was a most welcome interruption to the Roediger House routines, with the greatest challenge being how to manage dogs with their multiple trips outside and with their excitement at so many busy people!

But the film crew was great about coordinating and communicating: we would send word and they were able to then let me know of a good filming break or transition moment.

New discovery: film production crew members perform a cascading call-out to alert everybody we were passing through by saying: “The dogs are flying!” We all worked around one another, and the dogs managed their rare leashed restrictions, for the greater good of film!

It was a marvel to watch all this incredible talent in all the many respects and elements, fully displaying their efficiency and coordination and cooperation and focus and enthusiasm.

They are exceptionally well-trained but it’s more than that. They must themselves be exceptional, because that’s what it takes to be admitted into this highly successful program and institution.

Can I also mention how they interact with one another? They are professional and unfailingly polite. They commend and celebrate one another. They offer feedback and notes to one another in a manner that is always encouraging and supportive. They collaborate seamlessly not only on the production and tech elements of the execution but also every bit as well on the creative vision in process.

Particularly noteworthy was the number of “Thank yous” and “That was amazing” comments (followed by “Now let’s try…”) as they communicated needs or directions or changes or fixes or feedback. Two of many cherries on top: hearing crew members who already had their own task list also readily offering to help share the load borne by other crew members; and the inspiring million moments of mentorship by older students to younger ones. Seriously. These UNCSA students are really phenomenal.

I am scared to begin naming names because all of them deserve so much credit. (They’ll be acknowledged when the film’s credits are rolled in May!) But a project like this depends entirely on its leadership, and the director (and co-writer) Hoffman West was a marvel to behold; the Director of Photography Grant Kaufman was a genius; we also loved Sophia Alvarez-Cabrera, Kayla Guilliver, and all the other dept heads…plus Hollyn Gambrill and Luke Penny as our point people leading up to and coordinating/communicating during the filming. Two absolutely lovely moms were here part of the time as well, and they deserve all the pride welling up within while watching Hoffman and Grant work.

UNCSA also has pretty strict policies and guidelines that the students have to abide by. Their safety policies, the equipment and vehicle management, and even the end-of-day curfew join the expectations for stunningly detailed production plans and processes and these emerging filmmakers were unfailingly faithful to all those.

This old house is full of antique clocks and quite a lot of furniture. Did it escape unscathed from those three 12-hour days of 45 UNCSA students in constant motion and so much stuff moved around and with all that equipment and all the art and props?

You would be amazed. Oh, a scratch here, a nick there...and less damage from a full film production than what is regularly perpetrated by the lovely cleaning ladies!

And a word of acknowledgement and enormous thanks is due to our neighbors, accustomed as they are to the cascading effects on our street from evening restaurant clientele but also special events like the Veterans Day Parade that had wrapped up just before the first day of filming. As soon as I notified them of the film production taking place here, Phil Neari of Neari & Associates said: Use our lot on the weekend! And Will Brown of AlarmQuest across the street said: Here is the code to our gate so you can use our parking area! And neighbor Natasha said: My driveway will be clear if you need it! Ah, but clear is not good for those big windows of the front doors, when you’re filming and have lights that reflect and a view of a parking deck, so they’ve got a fix for that:

My three-part “condition” when use of the house as a set location was first raised was as follows: (1) tell me whatever you need or how I can help; (2) if we seem to be a usable/workable site, please spread the word at UNCSA; (3) share with me a copy of the finished film.

It was worth it to take down the highfalutin’ modern video doorbell and to (temporarily) restore the original one present when I bought the house, just to add that much more authenticity to the film.

It’s a fair trade-off, because I learned that “All keys to monitor!” is a command for department heads on the production to get to their assigned places to view the monitor, just before the start of filming a scene; and the Art Department might just happen to refer to itself as “The Pretty Committee.”

This was just a fun and educational and invigorating and enlightening experience. To have the chance to be around all this talent, and all this goodness within these aspiring filmmakers, was a gift I had no right to ask for. But there they were at the very end, bringing forth a concluding gesture of enormous generosity:

Next UNCSA Production: "Beaks Bloody"

Saturday, November 9, 2024

WiFi System Reset

This Saturday morning finds me back in my beloved Chapel Hill, joining other alumni brothers to support the initiation of new members into our fraternity. I’ve gotten behind on composing entries for recent happenings here, but I had a draft set aside from September that I knew I’d need at some point to upload, simply because this is the record of life and management of the Roediger House. And the governing compulsion is to have something to toss up every single day.

I really do enjoy how much of the household is integrated into a smart network, with voice control and routines and automation galore. When I got an updated cable modem, I thought it might also be a good time to refresh the WiFi network password and create a guest network, which ought to have been part of my original configuration, frankly. I did not anticipate what an enormous amount of time would be required to reconnect everything to the network: individual light switches, plugs, smart light bulbs, two security system homebases and a couple of the cameras (get the ladder, take them down, resync them, put them back up), the outdoor WiFi extender, the Nest thermostat, the Tempest weather station, irrigation controller, the Sonos devices, the Alexa devices, three printers, and who knows what else. For different smart device manufacturers, there’s a different app, which means different passwords and different tactics. As if it’s not time-consuming enough, quite a few resets failed and had to be re-initiated. For every device that had to be reset, it had to be rediscovered by Alexa and re-added into any of the understandably brilliant routines I’ve built. These are things we do to ourselves in intense bursts of frustration and time-suck because of how clever all these gimmicks seem. When it all works, it’s awesome. When it doesn’t, somewhere an angel’s wings probably burst into flames.

Friday, November 8, 2024

Meal No. 3736: Pork Burnt Ends

Perhaps those who know me best are aware that I like to jump onto these blog posts immediately, rather than trying to reconstruct things from my increasingly undependable memory. But it’s been quite a whirlwind over the last month, between work and travel and unusual events here at the house, and a seismic election to boot. But herein comes the requisite documentation of a meal that seems so long ago I almost do not remember it, from only last Friday: pork burnt ends with crispy smashed spiced potatoes. Both menu items were new recipes for me, and while my grill was a little hotter than I’d have liked, it still proved to be a tasty supper in the midst of lots of other activity.


Based on the following:

Thursday, November 7, 2024

Replacing the Downstairs Hot Water Heater

[Editor's Note: Here's a look back to September, with one of those blog posts that shows up as a way to help me keep track of key events of homeownership.] When the water was lukewarm at best and the power vent was running constantly, as we headed into the Labor Day Weekend, it was a pretty good indication that the downstairs gas water heater was having trouble. Installed and inspected in mid-2009, I preferred to think this 75-gallon workhorse still had life left in it. The pilot light was still alight, but the burner was not firing up except sporadically. It was time to call in the experts.

I called in two different plumbing firms that have both provided service here. So, if Google says the national average cost to replace my system is $3,000, why were all the estimates at least twice that? (I love my home but I sometimes I get a little overwhelmed by home ownership!) I do feel like there was once a world in which licensed service professionals tried to be thorough in examining and diagnosing problems and then coming up with the most cost-effective solution. In my early days of homeownership, I remember the guys saying things like: “If we can save you some money here, we’ll find a way to do it.”

Nowadays, it feels like these firms are owned (or inherited?) by people close to my age but who would rather get to retirement and a life living at the beach faster. How else to explain a lack of interest in figuring out the problem and instead jumping to the sales pitch for an $8,000 tankless water heater?

In the end, though, I know when I’m over a barrel (or a tank, as this case may be), and it’s not like I can live without a hot water heater for the master bedroom and kitchen and laundry room. I went with the plumber who seemed interested in why my old unit had begun to malfunction, and who’d actually replaced my first hot water heater back in the first few years I owned the house, before I’d done any renovation work on it. That happened on Friday the 13th, so now you know the biggest present I unwrapped for my birthday!

Wednesday, November 6, 2024

Cap'n Crunch Cookies

Let's leave the present moment and step back to Halloween night. For my own satisfaction, and also because there were people who would be coming to the house, I whipped up a late afternoon batch of Cap'n Crunch cookies. They were well-received, I'm glad to report. The current flavor of cereal was their Cinnamon Crunch version, but in the final cookie product, there was the barest hint of that much-loved spice.

The overwhelming tradition on this holiday is that we are not a regular stop for trick-or-treaters, but I had a fine tray of candy just in case.

With hopes it could be an enticement, I swapped out the usual porch lights and put in orange bulbs, and then I placed a couple of plug-in jack-o-lanterns on either side of the porch. The trendlines are set for this stretch of North Spring Street: if I buy candy, I'll definitely not have trick-or-treaters. But let's not leave this mention of Halloween 2024 without also noting what a stunningly gorgeous day it was, with a high around 79°F, with great breezes and a lot of sunshine.


"Cap'n Crunch Cookies," found online at The Capitol Baker, with credit going to The Sugar Plum Blog for inspiration and the source of the adapted recipe.

Tuesday, November 5, 2024

Monday, November 4, 2024

Meal No. 3735: Bacon and Cheese Sandwiches

Growing up in Buies Creek, NC, it would not be an unusual breakfast for my mother to serve us toasted bacon and cheese open-faced sandwiches. With sharp cheddar sliced from a Cracker Barrel log, and bacon she had fried up, these toasts would be cooked until the cheese melted enough. That's what came to mind on Halloween, when I made sandwich versions. The bacon was cooked out on the grill to keep the house from stinking up, and then the toasting of sandwiches followed out there as well. Would I have liked another layer of bacon on mine, even though these were thick-sliced? Oh, yeah. But it was still just right with my soul.

Sunday, November 3, 2024

Chai-Spiced Snickerdoodle Skillet Cookie

Last Wednesday, even though we were all pretty full from our macaroni beef casserole dinner, I still managed to produce a sweet finisher before the evening broke up: chai-spiced snickerdoodle skillet cookie. Baked in my cast iron skillet, balanced in the internal ingredients for the cookie, and well coated with that spice-enhanced sugar, I would definitely have had more than my proper triangle except I was already so full from that night's supper.


"Chai-Spiced Snickerdoodle Skillet Cookie," from Heather Baird of SprinkleBakes.com. [Published 06 July 2020]

Saturday, November 2, 2024

Meal No. 3734: Afro-Caribbean Macaroni Beef Casserole

This past Wednesday, it was three 'round the dinner table and I still had the lingering good feels from my recent journey to West Africa...and with ground beef on hand and conjured memories of an excellent Afro-Caribbean macaroni beef casserole, that's all it took to set the menu. Well, and a really nice batch of rosemary garlic focaccia, that I kept getting additional slices of.


"Macaroni Beef Casserole," from Imma Adamu of Immaculate Bites, a blog found at AfricanBites.com.

"Easy Rosemary Garlic Focaccia," from Adam and Joanne Gallagher of InspiredTaste.net.

Friday, November 1, 2024

Meal No. 3733: National Oatmeal Day

On the final Tuesday of October, the simple supper aligned with National Oatmeal Day, so a steaming bowl of that lifelong favorite was the sustenance. It's not impressive or sexy, and there are plenty of meals that I enjoy posting about that seem more worth any reader's time...but the policy here is to document it all. The photo here brings to mind a snatch of childhood memory, of my sister Janice (14 years older than me) reaching across the breakfast bar and slapping me on the face for putting too much sugar on my oatmeal. I'm grown now. I'll sugar my oatmeal as I damn well please.

Thursday, October 31, 2024

Meal No. 3732: Not So Cajun Chicken

This past Monday brought to an end my very long journey back home from Dakar, Senegal. After spending a mostly sleepless night in the terminal of John F. Kennedy Airport in New York, then catching the first-of-the-day flight down to Atlanta, and a mid-day return to the nearby Piedmont Triad Airport, I got back to the joys of the Roediger House early enough in the day to set up for a much-loved dinner: Not So Cajun Chicken. It's easy, and it's delicious; I've been making it for quite a long time and have regularly offered it as the surprising crowd pleaser for guests new to the RoHo dinner table. Served over rice, with its nicely-spiced creamy sauce, and the sous vide cooking of the prepped spiced chicken breast cubes, it proved suitable and satisfying of the appetites.


"Not So Cajun Chicken," a dish I regularly enjoyed at Crowley's Old Time Favorites restaurant and bar on Medlin Drive in Raleigh, NC. (Another version of the recipe can be found here.) A heap of thanks is due to Jimmy Randolph for tracking down the recipe for me.

Wednesday, October 30, 2024

Meal No. 3731: Skillet Pan Pizzas

Sunday a week ago, before I tossed all my gear into the car to head to the airport for my overnight flight to Dakar, I wanted to have one final home-cooked meal. I'd prepped the no-knead dough on Saturday so that it would be ready for dividing into two cast iron skillets mid-day, where the dough would rest and spread before getting dressed up and roasted at a good high temp. The crisped crusts and the fullness of pizza dough flavors were the perfect bed for the homemade pizza sauce and crumbles of Italian sausage, plus sharp cheddar cheese and a topping of mozzarella as they finished their cook.


Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]

Sauce loosely based on "Homemade NY-Style Pizza Sauce," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 17 February 2023]