Heidi Atter

After the cast list is posted, all hell breaks loose. This short created by a Nunatsiavut Inuk youth, filmed through a one-week summer camp with the Labrador Indie Film Troupe will make you question the lengths people go to be in the spotlight.

In this raw, authentic look, examine how a beaver goes from caught in a trapline to on the fire being cooked up for a meal. Amishkᵘ (beaver) is a common and sustainable food source for Innu for centuries in Labrador, harvesting the uiashamishkᵘ (beaver meat). This film documents Jerome Pone pakunamishkueu (Innu-aimun for harvesting beaver meat). This was filmed by Innu youth Reighlyn Penashue and Karlianna Pokue, with the help of the Labrador Indie Film Troupe instructors, and created in partnership with Innu at the Manishan Nui Gull Island Gathering. Caution: If people are not used to understanding where their food comes from, they may think the following film contains graphic images.

Two years ago to the day, Karen's friends decide to try to reach her in the afterlife. Instead, some may join her.

Partridges are a common food source for Innu First Nation People in Labrador, especially in Sheshatshiu. Partridge is Innineu in Innu-aimun. This film captures a cultural workshop at the Manishan Nui Gull Island Gathering, filmed by Innu youth Reighlyn Penashue and Karlianna Pokue, with help from emerging filmmakers Heidi Atter and Charlie Pye-Strowbridge.

Before stoves and ovens, Innu baked their bread under the sand. It's a tradition knowledge holders are trying to preserve and share with the next generation.