How can we best meet every earth citizens need for healthy food facing our limited resources? Regarding the almost 10 billion humans living on earth by 2050, we have to decide now how we want to shape the future of agriculture.
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he cooks meals and develops deep relationships with the elders he meets. When one of his closest friends dies, he faces the challenge of his lifetime: cooking a 108-course feast in her honor for her family.
Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.
While the debate continues about GMOs, Roundup and other toxic pesticides, this powerful film shares remarkable stories of people who regain their health after discovering the secret ingredients in their food and making a bold commitment to avoid them.
After years of overproduction, the Reagan administration unloads over 500 million pounds of surplus cheese on the American public in the 1980s. The pungent dairy product comes to be known as 'Government Cheese.'
Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits himself to a complete check-up by three doctors, comparing his weight along the way, resulting in a scary conclusion.
This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoyed on a daily basis. The restaurant industry is a tough business, not just for profits, but for everyone involved.
We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food. What they find is truly shocking.
The meals based on indigenous ingredients and sustainability at the forefront. Project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.
Developments in the Canadian forestry industry during the 1970s are shown being carried out both as lab experiments and in the field to protect and conserve the country's vast forests. These include turning a Newfoundland bog into woodland, fostering British Columbia seedlings that withstand mechanical planting, inoculating Ontario elms against the bark beetle, devising ways of controlling fire, and more.
The film is a reportage showing the help of workers from the GDR in the industrial reconstruction of Syria. We witness the friendly relationship between workers from both countries, who are jointly involved in the construction of the cotton spinning mill in Homs. In impressive pictures the exoticism of the environment and the mentality of the Syrian hosts is shown. At the same time it becomes clear that the workers from the GDR become 'ambassadors of the GDR' through their collegial behaviour and good work.
From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.
Beginning with a private, rolling party on board one of Hong Kong's iconic streetcars, travel journalist Rudy Maxa and former chef and now Washington, D.C. restaurateur Daisuke Utagawa lead viewers through on of the worlds most exciting cities. Hong Kong takes cuisine from around the world and makes it its own. Explore the cuisine as well as the mostly unknown, lush side of Hong Kong where hiking trails and beaches rule. Bangkok - In a city where the weather is always hot, it is natural that residents spend so much time eating outside. Street food rules the capital of Thailand, and no visitor should miss the opportunity to follow local custom. Utagawa and Maxa taste their way through the city while exploring the Klongs (canals) and temples that make Bangkok a visitors paradise.
State of Bacon tells the kinda real but mostly fake tale of an oddball group of characters leading up to the annual Blue Ribbon Bacon Festival. Bacon-enthusiasts, Governor Branstad, a bacon queen, Hacksaw Jim Duggan, members of PETA, and an envoy of Icelanders are not excluded from this bacon party and during the course of the film become intertwined with the organizers of the festival to show that bacon diplomacy is not dead.
Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the farms where our food is grown to the chain restaurants and supermarkets where it's sold. Narrated by author and activist Eric Schlosser, the film features interviews with average Americans about their dietary habits, commentary from food experts like Michael Pollan and unsettling footage shot inside large-scale animal processing plants.
A festival of digestion on many scales, from planetary to microbial.
In this sequel to the award-winning You’ve Been Trumped, director Anthony Baxter once again follows American billionaire Donald Trump and a cast of other greedy characters who want to turn some of the Earth’s most precious places into golf courses and playgrounds for the super rich. From the historic site of Dubrovnik to the ancient sand dunes and rolling green hills of the seaside town of Balmedie, these tycoons bully local residents, influence governments, ignore local referendums and even meddle in national environmental policies to acquire their latest trophies. With in-depth interviews and Baxter’s expert storytelling, we learn just how devastating these golf courses can be to the surrounding countryside and water tables. In this funny, inspiring and at times heartbreaking David and Goliath story for the 21st century, the locals don’t give in easily. But will their fight be enough to protect their land and traditional way of life?
Care work, awareness-raising, waste reduction. Thieboudienne, chaufa, paella. What do these recipes have in common? Who cooks them? Where?
Warru, or black-footed rock-wallaby, is one of South Australia's most endangered mammals. In 2007, when numbers dropped below 200 in the APY Lands in the remote north-west of the State, the Warru Recovery Team was formed to help save the precious species from extinction. Bringing together contemporary science, practical on-ground threat management and traditional Anangu ecological knowledge, this unique decade-long program has celebrated the release of dozens of warru to the wild for the first time.
With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.
