How We Made It #3 – Photowalks Bakersfield, Part 2

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Last week I told you how I ended up in Bakersfield, California to film an episode of Photowalks, an episode that ended up with so much material, I needed to cut it into two parts.

So for today, let me tell you about Part 2 and the Bakersfield food episode.

Beyond oil, agriculture, country music and an historic downtown, Bakersfield has one other big thing going for it—food. The small city of 400,000 people is known for its Basque heritage, where family style dinners are served in multi-course splendor, a candy factory that makes a unique type of taffy that’s mailed out to people all over the world, and a great little cafe where comfort food is served on giant plates and of course, everyone knows your name.

How could I fit that all in my original 22-minute episode?

I couldn’t. I had to cut it up.

Remember that the show is produced in 3 blocks: 11 minutes, 7 minutes and 4 minutes. And since the basque restaurant was a 12-course feast, and has a rich history with Bakersfield, the Wool Growers would easily be Block A.

The only issue: the opening shot of our interview.

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