The Big Picture Program: RESPONSIBLE: There is No Business to be Done on a Broken Planet (Screening & Cooking Class)

Recommended for Grades 9-12, offered in French

Follow Andy Fyfe’s 15-year crusade for corporate accountability through the B Corp movement, reshaping a new generation of business leaders committed to social and environmental impact.

France, 2024, 52 minutes
Directors: Julien Demond, Tristan Lochon

The film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop presented in French by Chef Paul Thimot and students from the Nova Scotia Community College’s culinary program.

Recipe: Pickled Vegetable Salad

Ticket Price for the Film & Workshop Bundle: $5.00 per student

Teachers, please email riley@devourfest.com to book. 

Sponsored by the Nova Scotia Office of Acadian Affairs and Francophonie, Nova scotia Teachers’ Union, Nourish Nova Scotia, Nova Scotia Community College, and the Embassy of France in Canada

For the past nine years, Devour! and Nourish Nova Scotia have presented an engaging series of films with youth in mind, shining the spotlight on many subjects—such as sugar, food waste, and climate change—for Nova Scotia students of all ages. Since its inception, almost 4,000 school children have attended screenings and workshops. 

After the success of last year, we will continue our format of combining films, post-screening sessions, and hands-on cooking classes into a cohesive activity-based learning opportunity for students. The event will be two hours long and will be facilitated by the team at Nourish Nova Scotia. Workshops will be led by Chefs Peter Dewar and Paul Thimot, as well as students from the Nova Scotia Community College’s culinary program. Teaching young people how to cook serves to reinforce the central role of food in the family, improve societal and physical health, and increase understanding of sourcing local food and its importance in our regional economy.

Chef Paul Thimot

Boasting over 30 years’ culinary and sommelier expertise, ​​Chef Paul Thimot embarked on his gastronomic journey in Saulnierville, Nova Scotia, nurturing his early passion for food and wine. His path encompassed culinary studies, experiences in Halifax, training in France, and sommelier certification in western Canada—culminating in a distinguished teaching career at the Nova Scotia Community College. Previously, Thimot excelled as a wine educator at Mission Hill Winery in Kelowna and as a sommelier at Banff Springs Hotel. On his summers off from academia, he operates a food truck, creating exquisite dishes for weddings and events at wineries and unique venues, and embodying his culinary ethos as a craftsman dedicated to crafting delightful everyday cuisine. @paulthimot