The screening took place at Buddies in Bad Time Theatre and was sponsored by Queer Ontario and Xtra!, with proceeds benefiting the 519 Community Centre’s Seniors program. In attendance were two of the filmmakers, Gordon Keith and Jack Lemmon, as well as The Body Politic‘s Ken Popert and Gerald Hannon. It was a truly amazing experience to share a room with so many of Toronto’s gay liberation activists, without whom queers such as myself wouldn’t have all the rights we have today.

After the screening, I spoke with the filmmakers, who wanted to know how I, as a woman, felt about the movie. They said they had tried very hard to show lesbian contributions to the fight, and they were curious to know if they were successful. I told them that it was incredibly powerful to see the footage of lesbians taking to the street in defense of the men and the gay community as a whole. It was also thrilling to see interviews with some of my queer heroes, Pat Murphy and Chris Bearchell, and rousing speeches from Margaret Atwood and June Callwood.

Watch the entire film on YouTube, or read more about it and download a copy from Xtra!

Some notes from this humble chef:

I don’t know what planet these people live on, but there is no way this recipe makes 24 small pancakes, unless the pancakes we are talking about are about the size of a Hershey kiss. I made the latkes to the size I have always enjoyed them in Jewish homes and restaurants across North America, which is to say bigger than a silver dollar pancake and smaller than a burger patty, and it made around 12 or 14 latkes. Also, it was way more watery than indicated, so I had to use a lot more than a couple of tablespoons of matzo meal. However, they were REALLY YUMMY and I would say the best latkes I’ve ever had, so this recipe was generally a SUCCESS. And quite easy, too!

2 large eggs
3 cups grated drained all-purpose potatoes
¼ cup grated onion
1 teaspoon salt, more to taste
¼ teaspoon freshly ground black pepper
2 to 4 tablespoons matzo meal, or as needed
Canola oil, for frying
Applesauce and sour cream for serving (optional).

1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.

2. Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.

Yield: 4 servings (about 24 14 small normal pancakes).