Reel and Meal at the New Deal

Reel and Meal is a monthly film series at the New Deal Cafe exploring vital environmental, animal rights, and social justice issues. Admission to the film is always free, sponsored by several Greenbelt community organizations. Contributions are gladly accepted to cover each month’s donation to a non-profit organization.

Due to Covid Reel and Meal events have moved to a Zoom format.  Each month registration links will be posted here.  You can also reach out to Reel and Meal at

Date: Third Monday of every month
Time: The free film starts at 7pm.
Dinner: Greenbelt’s Co-op Grocery offers a vegan meal in support of Reel and Meal’s mission. Cost is $7.99 for participants. Phone in your pre-order to the deli at 301-474-0522 by 1:00pm on the day of the film for pick-up between 4:00pm and 7:00pm at the deli. Depending on demand, there may be dinners on a walk-in basis, if not pre-ordered.
Location: Zoom


July 19, 2010

Based on the critically acclaimed book by Charles Clover, The End of the Line charts the devastating ecological impact of overfishing by interweaving both local and global stories of sharply declining fish populations, including the imminent extinction of the blue fin tuna, and illuminates how our modern fishing capacities far outstrip the survival abilities of any ocean species. Scientists explain how this depletion has slipped under the public radar and outline the catastrophic future that awaits us — if we do not adjust our fishing and consumption practices. Beyond detailing the issues at hand, The End of the Line outlines the solutions, motivating supermarkets, restaurants and individuals to take the necessary steps to save the ocean.

Kevin Dowling will be our guest speaker. He is a graduate of the State University of New York College of Environmental Science and Forestry and currently works for Ocean Conservancy in Washington DC.

Chef Karim will be preparing recipes using just-harvested vegetables from the Three Sisters Demonstration Garden which can be found next to the Community Center.

Contact Steve Kane at for more information.