An Interview with Documentary Filmmaker Rob Stewart - Part Two

Part of: Swimming with Humans - The Precarious Life of Sharks

On October 25th, Blogcritics published the first half of an interview with Rob Stewart, the director of the sensational documentary Sharkwater.

To recap briefly, Rob Stewart is a photographer and biologist who set out to make a movie that would change public misconceptions about sharks. This turned into a four year project that saw him team up with activist Paul Watson of the Sea Shepherd Conservation Society to expose a black market trade in shark fins, the economic grasp of which is second only to that of the drug trade.

Here is the second half of my conversation with Rob Stewart.

When I was watching this film, the first thing that popped into my head was that this should be required viewing in schools. I saw on your website that you have teaching aids available. Are there any plans to distribute the film to schools?

Actually yeah, we're trying to get it into the curriculum for next year.

That's fantastic!

Yeah it helps right after a release while there is still a buzz.

Have you heard from any Canadian school boards?

Yes, as far as I know, Canada is on board. You know we're trying to make ecology cool and fun.

I've been doing a bit of research and it didn't take me long to find a list of restaurants in the Toronto area and here in Hamilton that serve shark fin soup. Since the release of your film, have any organizations been approaching restaurants or politicians?

In New York, after the release, people got really excited and there was an "End Shark Fin Soup in New York" campaign that I think is still going on. Are you in Canada?

Yes, I live in Hamilton (one hour west of Toronto).

In Toronto I think there were some protests and pickets of restaurants and I think some restaurants have taken it off their menu. I was just on a panel in Miami with Bo Derek and at the time U.S. customs had just seized five suitcases of fins, some $60,000 in fins from Equator and it was because the woman transporting them didn't declare it. Which is all they can charge her with.

Because there's no actual ban on importing fins?

Continued on the next page Page 1 — Page 2Page 3

Article tags

Spread the word
Bookmark and Share
Profile image for nathalie-vanderheyden

Article Author: Nathalie Vanderheyden

Nathalie Vanderheyden is a fan of everything creative. She's an independent writer and blogger trying to find her voice in a loud world. She lives in "the Hammer" with her family and dog.

Visit Nathalie Vanderheyden's author pageNathalie Vanderheyden's Blog

Read comments on this article, and add some feedback of your own

Article comments

  • 1 - Nik Y

    Nov 07, 2007 at 7:16 pm

    Thanks Nat for this well-researched and thought-out interview. Very interesting and informative. I'm no longer one of the ignorant masses. I'll share this with all of my friends to spread the word. Looking forward to your next piece! Cheers...

  • 2 - Nathalie

    Nov 07, 2007 at 7:40 pm

    Thanks so much. I appreciate it!
    Cheers
    Nat

  • 3 - CR

    Nov 09, 2007 at 8:04 am

    Hi Nat,

    Love this whole series or articles...I want to get involved..I'm live in Montreal and I will research restaurants that serve shark fin soup and push for some change...it's all about mentality and people if they really know what's happening....they won't care if they never eat shark fin soup again!

    CR

  • 4 - Nathalie

    Nov 09, 2007 at 10:35 am

    That's awesome! It's all about awareness. Thanks for getting involved. The website for Bite Back has great information for restaurants and how to approach them.
    Cheers
    Nat

Add your comment, speak your mind

Personal attacks are NOT allowed.
Please read our comment policy.
Please preview your comment.

blogcritics lists for Nov 26, 2009

fresh articles Most recent articles site-wide

fresh comments Most recent comments site-wide

most comments Most comments in 24hrs

top writers Most prolific Blogcritics for October

top commenters Most prolific Commenters in 24 hrs