Samuel Parkes Heinrichs studied History and Politics in Sheffield before moving to Hamburg in 2012 to study film at the HFBK Hamburg. He has directed several documentary films which have been screened internationally. Samuel lives in Hamburg where he is working on his next projects while earning a living as a translator and projectionist.

sam@gorgofilm.de

Geboren in Karlsruhe. Studierte an der Hochschule für bildende Künste Hamburg (HfbK) mit Schwerpunkt Film. Mitglied im Team der dokumentarfilmwoche hamburg. Lebt und arbeitet in Hamburg.

malte@gorgofilm.de

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Mein Lieblingsfrühstück setzt sich aus folgenden Bestandteilen zusammen: eine Kanne Kaffee, ein Glas frisch gepresster Orangensaft, ein Glas Sprudel, eine Scheibe Weißbrot (Baguette, Toast oder Brot), gesalzene Butter, eine geachtelte Zitrone, eine halbe Avocado, zwei Salatblättern und ein in Zitrone eingelegtes Sardinenfilet. Ab und zu, jeweils in dünne Scheiben geschnitten, Radieschen oder Rote Beete. Ich habe fertig gegessen. Zünde mir eine Zigarette an und denke, während ich so vor mich hin-rauche: »Ich kenne das Kino nicht gut genug, um irgendetwas fest zu behaupten«. (JLG)

Documentary filmmaker and cinematographer based in Hamburg, Germany. Graduated with a Master's degree of Film at the University of Fine Arts Hamburg. Working as a freelance camera operator and director of photography since 2016.

max@gorgofilm.de

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A success is the transformation of a flawed thing.

• Paul Valéry

Born in Bremen
studies film and fine arts at the university of fine arts in Hamburg. Before she studied spanish and social anthropology in Freiburg and Mexico. She works as a freelancer director, cinematographer and video artist. Marked by fine observations her films look at different aspects of everyday life like rooms, bodies and human relations.

Geboren in Bremen
studiert im Master Film und Freie Kunst an der Hochschule für bildende Künste Hamburg. Davor studierte sie Spanische Literatur und Kultur sowie Ethnologie in Freiburg und Mexiko. Sie arbeitet als freischaffende Regisseurin, Kamerafrau und Videokünstlerin. Gezeichnet durch feine Beobachtungen betrachten ihre Arbeiten unterschiedliche Aspekte des alltäglichen Lebens wie Räume, Körper und Beziehungen.

julia@gorgofilm.de

Francesca Bertin (Italy, 1985) is a film director and author.
Francesca holds a M.A. in Film at the Academy of Fine Art in Hamburg (2021) and a M.A. in Law at the University of Trento (2011). She participated in the Professional Media Master Class in Halle (Saale) in 2014. Her films were shown and awarded in various international festivals.
Francesca is part of the selection committee of the film festival Dokumentarfilmwoche Hamburg. She lives and works in Hamburg and is a resident in the Künstlerhaus Vorwerk-Stift.

francesca@gorgofilm.de

Künstlerhaus Vorwerk-Stift
Vorwerkstrasse 21, 20357 Hamburg

francescabertin.com

“The image is connective tissue. No need to interpret, only to unfold, to increase the surface area of experience. By staying close to the surface of an event, I hope to trace a connection between the event’s material history, the event itself, me, and you.” (Touch. Sensuous Theory and Multisensory Media, Laura U. Marks, 2002)

Almuth Anders (*1986) lives and works as a freelance filmmaker, media educator and curator in Hamburg. She realizes her own short films and works in collective associations at the intersection of art, social and critical theory. 
After training as a video journalist in Berlin, she studied film at the HFBK Hamburg from 2011-2021 with Prof. Angela Schanelec, Prof. Dr. Hanne Loreck and Robert Bramkamp, as well as Goldsmith University in London.

almuth@gorgofilm.de

Sweet potato gnocchi with roasted chicory
180 g gnocchi (sweet potato gnocchi)
40 g cranberries
100 g lentils, yellow
½ tsp turmeric
½ tsp cardamom powder
n. B. Sea salt
5 tbsp. olive oil
½ bunch thyme
50 g margarine, vegan,
40 g macadamia nuts, salted
2 chicory
Sea salt
½ tsp Timut pepper, freshly mortared
Wash the lentils and cook them with the turmeric in plenty of water. Then drain the lentils and put them in a container. Add cardamom, salt, 3 tablespoons of oil and cranberries. Mix everything well, season to taste and keep warm.
Wash the thyme and pluck it from the stems. Put margarine in a pan and roast the macadamia nuts in it. Add the gnocchi, thyme and salt. Fry everything for 5 minutes on low heat.
In the meantime, cut the chicory into quarters. Add 2 tablespoons of oil to a frying pan and fry for 1 minute, turning, salting and peppering.
Recommendation:
Enjoy it, then take a short power nap and read "Relationship Revolution" by Bini Adamczak afterwards. Yummy!