Colin appreciates the collabo- rative process of filmmaking, often working with two or three people on small projects or with larger teams on more in- volved projects. Long-time By- ron residents Louise and Jeff Carroll are two photographers Colin worked with on We Lend a Hand . Colin moved to Byron in 1996 with his wife, Suzanne Ander - son and raised their sons, Saul and Arie, there. Colin loves how beautiful Byron is and its small-town feel, but it’s the people that kept him calling it home for almost 30 years. “My neighbours have been so kind and supportive through every stage of life.”
Everyone has a Story Everyone has a story, and Byron resident Colin Field has made it his latest career to use film to tell those stories of people, places, and things that have been left untold or forgotten. This past June, Colin celebrated the London premiere of his latest documentary, We Lend a Hand , which shares the little-known
Colin doing interviews on the set of We Lend a Hand
story of Ontario’s Farmerettes — the teenage girls who farmed the fields throughout the province during World War II while the men were away fighting. “Bonnie Sitter, who became my protagonist, co-authored a book with Londoner Shirleyan English called ‘ Onion Skins and Peach Fuzz: Memories of Ontario Farmerettes ’ and I became enamoured with this forgotten story,” Colin explains. The Old South Village Pub’s house-made Yorkshire Pudding is topped with thinly sliced roasted beef, horseradish mayo and served with beef au jus. www.oldsouthpub.com Warm Beef Yorkies from the Old South Village Pub Directions Preheat the oven to 400 degrees Fahrenheit. Colin’s own story of becoming a filmmaker started when he taught himself how to make films using his iPhone during the pandemic lockdowns. As he was winding down a successful 25-year career managing human resource computer systems with TD Bank, Colin realized he wasn’t ready to retire. He decided instead to do something that tapped into his curiosity and creativity. Taking his new-found hobby a step further, Colin arranged for a sabbatical from the bank and attended a one-year filmmaking program at Fanshawe College, graduating in June 2022. Whisk together eggs and milk until they are foamy, and then mix with flour and salt. Do not overmix. Allow the batter to rest at room temperature for 30 minutes. Add about a teaspoon of fat to each cup of a muffin tin. Place the tin in the oven to heat for five to seven minutes. Fill each cup of the muffin tin to about half full, and return the tin to the oven for 10 to 12 minutes, or until the puddings are crisp and golden brown. Serve immediately, drizzled with remaining melted butter as desired. Recipe yields 12
Tragically, Suzanne passed away in 2021 after a sudden illness. “It was in the middle of my sabbatical, and that tragedy helped me focus on rebuilding my life in a new direction.” In the past three years, Colin has collaborated on several short documentaries, either as director, producer, editor, or cinematographer. Several of his projects have screened at the Forest City Film Festival, including Take Action, Something From Nothing, Voice, Over the Harbour, One = People+Planet, and The Horseman . As Colin’s story unfolds, he loves that he can use all the skills and abilities he has honed through his 60 years of “walking on this planet” to create things he finds meaningful. “The work I’ve done in film has allowed me to explore the world, meet hundreds of amazing people, and develop new friendships with many young, talented, inspiring people who keep me motivated to create.” Visit www.welendahand.ca/events to find screening locations for We Lend a Hand this summer and fall. You can also see
While filmmaking is challenging work, for Colin, it’s also fun and provides him with an opportunity to exercise his problem-solving skills. “All the neurons in your brain are constantly at work, plus your emotions, and your body too if you’re operating the camera during filming,” he adds. Colin’s process for making a film is iterative. “You need a strong vision at the start, but you also need to be flexible to go in new directions and to be open to happy accidents.”
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Colin’s past films on Vimeo. All photos courtesy of Colin Field
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