Food Stamped is an informative and humorous documentary film following a couple as they attempt to eat a healthy, well-balanced diet on a food stamp budget. Nutrition educator Shira Potash ... See full summary »
Michael Pollan, a professor of journalism and a student of food, presents the history of four plants, each of which found a way to make itself essential to humans, thus ensuring widespread ... See full summary »
A film about the grueling construction of not one but two world class restaurants. We follow Danny Meyer, arguably the most successful restaurateur in America. Our cameras follow the ... See full summary »
For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed ... See full summary »
For the first time ever, our children are growing up less healthy than we are. As the rate of cancer, infertility and other illnesses linked to environmental factors climbs upward each year, we must ask ourselves: why is this happening?
There are still efficient ways to produce healthy fresh organic food in a time where most food is being mass produced by corporations in less than hygienic ways. Country farmers and urban farmers explain.
Ana Sofia Joanes
Nearly 100 years after its creation, the power of the U.S. Federal Reserve has never been greater. Markets and governments around the world hold their breath in anticipation of the Fed ... See full summary »
From humble beginnings as a simple food sold by Japanese street vendors, sushi has exploded into an international phenomenon in the past 30 years. SUSHI: THE GLOBAL CATCH is a feature-length documentary shot in five countries exploring the history, problems and future of this popular cuisine. Much of sushi's rich cultural tradition that began in Tokyo is changing as raw fish now appear from cities like Warsaw and New York to small towns worldwide. But what is the cost? Will the worldwide hunger for sushi continue to grow until wild fish vanish, or will new technology like aquaculture keep plates full? Can sustainable sushi restaurants satisfy consumers or will competition for declining resources drive prices so high that only a few can afford raw fish? Written by