The simple staple bread has become a branded product with an increasing number of varieties and providers. The film provides authentic impressions in today’s world of bread. We encounter small craft bakers as well as corporate CEOs whose professional work is our daily bread and ask the question: how do you see the future of our bread? And: what are we actually eating?
A young woman inherits her estranged father's estate after his mysterious death. Once she and her friends arrive at the mansion, they discover that the home is on an old cemetery, which has the power of opening a portal to another realm, which contains the creatures foretold to the world by writer H.P. Lovecraft.
San Francisco filmmaker Konrad Steiner took 12 years to complete a montage cycle set to the late Leslie Scalapino’s most celebrated poem, way—a sprawling book-length odyssey of shardlike urban impressions, fraught with obliquely felt social and sexual tensions. Six stylistically distinctive films for each section of way, using sources ranging from Kodachrome footage of sun-kissed S.F. street scenes to internet clips of the Iraq war to a fragmented Fred Astaire dance number.
Star is a young graffiti writer, the best in his city, Paris. His reputation attracts him as much into art galleries than in the police precincts. Accused of vandalism, he faces jail. Despite the threat, he decides to go to Rome with his crew in search of the meaning of his art.
An animated retelling of ‘Night of the Living Dead’, in which a group of people in a rural farmhouse struggle to survive the threat of bloodthirsty zombies.
Criminals control Mexico and wrestling is now illegal. A retired fighter and a policewoman join forces to stop the perfidious criminal who has kidnapped her son.
Addie is a New York City chiropractor mistakenly receives a text from “Nana.” The accidental text turns into a loving friendship between the matronly Nana and Addie who now communicate regularly. Nana invites Addie to spend the holiday in Vermont. It is picture-postcard perfect and exactly as Nana described except for one surprise. Nana’s single son, James, a traveling doctor is also home for the holidays. Over three consecutive years, James and Addie are together during the holidays, though it isn’t until they are both single that they begin to see each other in a different light.
Malik, a young Parisian hustler, discovers that his stepfather Serge, a famous bank robber, has been arrested along with his accomplices. During the trial, Iris, one of the accused's lawyers, Chérif, requests Malik to accept a dangerous heist in exchange for Serge and her client's liberty. Malik must convince and reunite Chérif's former partners to accomplish this high-risk stickup.
When they were young, Min-joo and Seo-yeon cared for each other and were closer than brothers and sisters. However, she accidentally learns about Seo-yeon's tutor, Woo-hyeon, and because of this man, their 10-year friendship starts to become shaky. Meanwhile, Jeong-soo is hurt in seeing Min-joo like that, and so he distanced himself from Min-joo. Because of Min-joo and Seo-yeon's misunderstanding, Jeong-soo who couldn't care much might just leave so Min-joo tries to break up with the help of Seo-yeon. While in the process of breaking up, Min-joo and Seo-yeon went back to their close relationship. The love of women who have been separated because of man, and the two men's friendship is comically drawn.
Gilles, who operates a money losing garage, teams up with his friends Max, who operates a scrap yard, and lawyer Xavier to open a brothel catering to women. They get the idea from Gilles' secretary Irma, a former prostitute. They are assisted in the implementation by Max's wife Juliette and Sabine who is mad for Gilles. Unfortunately Gilles has fallen for Florence the daughter of the conservative Prime Minister and his wife. When the Prime Minister tries to shut down the brothel Gilles decides to stand against him in the election.
After a teacher dies, his best friend — a former cop — takes a job at the school where he worked to confront the gang he thinks was responsible.
Each year Lucia volunteers at a Summer Camp in Sicily. This summer however, will be the hottest on record, not just because of the crazy weather, but also because of Nicola, the new soon-to-be-priest deacon who, besides being extremely handsome, hides a tormented and idealistic soul. His arrival sows panic in this seaside community, upsetting Lucia's plans forever.
Teacher Nancy's life with her husband in Holland, Michigan, tumbles into a twisted tale when she and a colleague become suspicious of a secret.
Set in the 1800s, the film is about a "dacoit" tribe who take charge in fight for their rights and independence against the British.
A college teacher brings the little creatures back to his campus, where they proceed to terrorize the faculty and students.
In the days leading up to a possibly career-changing exhibition, a sculptor navigates her relationships with family, friends, and colleagues.
Ghoulies II picks up a short time after the first movie, a few of the little nasties stow away on an amusement park ride and bring big bucks to a dying fair. The creatures are mad after an attempt to kill them, so the creatures go on a rampage through the fairgrounds, ultimately leading to an explosive conclusion!
Hana spends twenty years suppressing a maleficent curse that was placed upon her bloodline, only to have a family member knowingly release it forcing her to kill or to be killed.
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.
Living in downtown Toronto to attend school, Lina Li returns to the comfort of home in Thornhill and her mother's cooking. In this candid short, filmmaker Lina Li and her mother engage in an intimate conversation about immigration to Canada, misunderstandings, barriers to communicating, love and the taste of home.
Ayi comes from a rural area of Eastern China and doesn’t have the residential permit that would allow her to work in Shanghai. Yet, she has been cooking in the streets for twenty years, in an old neighbourhood soon to be demolished. The film unveils the chaos of an ultra-modern city aiming to wipe out so-called substandard practices and to deport an unwanted population.
Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type of Croatian doughnut) for the people of Biloxi, Mississippi.
As society tackles the problem of feeding our expanding population safely and sustainably, a schism has arisen between scientists and consumers, motivated by fear and distrust. Food Evolution, narrated by Neil deGrasse Tyson, explores the polarized debate surrounding GMOs. Looking at the real-world application of food science in the past and present, the film argues for sound science and open-mindedness in a culture that increasingly shows resistance to both.
Meat is the modern story of the animals we eat, as told by the people who never get to say their piece - from the solitary hunter who believes everyone needs to be educated about their food, to an industrial pig farmer who argues that money isn't his primary driver.
How safe is the future of the world’s food? This documentary explores a growing crisis in world agriculture. Plant breeding has created today’s crops, which are high yielding but vulnerable to disease and insects. To keep crops healthy, breeders tap all the genetic diversity of the world’s food plants. But that rich resource is quickly being wiped out. (NFB)
Short documentary about—the now closed—Olympic Doughnuts in Footscray, Melbourne.
“Fresh Start: A Marcus Harvin Story” presents an intimate portrayal of Marcus Harvin’s journey as he transcends his past to make a profound impact on the lives of those around him. The documentary offers a rare glimpse into Marcus’s daily life, capturing his heartfelt mission to share not only food but also compassion through his innovative non-profit organization, Fresh Start. Through candid interviews with key figures in Marcus’s life, including Stephanie Harvin, Babatunde Akinjobi, and Bradley Woodworth, the film illuminates Marcus’s unwavering determination and the vital support system that has helped him achieve his dreams. Viewers are invited to follow Marcus for a day, witnessing his dream project in action—an extraordinary restaurant concept where the only payment required is one’s presence.
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.
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.
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.
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.'
A unique project, the popular science series "Bread" is shooting around the world, interviews with scientists and world-class experts. There are 4 series in the project: "Immortality", "Money", "Hunger" and "Gene". This is a story about how bread controlled the destinies of continents and empires, how the rise of some civilizations and the fall of others depended on it, how in different countries and at different times it performed the function of money. This is the first time such a complete study of bread and grain is being carried out on a television screen. The focus is on the most interesting events in the history of Russia, Italy, France, Germany, England, China, Egypt and other countries.
Each grain crop - wheat, rye, rice and corn - has been "creating" a special type of person for centuries. For example, rye formed the Slavic culture, wheat influenced the inhabitants of almost all of Central Europe and a significant part of Asia, corn formed the inhabitants from Mexico to Nicaragua, and rice - representatives of Japan, India and China. Today, genetic engineers are trying to create the bread of the future. It is likely that after some time we will have three-dimensional food printers in our kitchens that will be able to "print" buns, loaves or confectionery. However, scientists are convinced that only part of the components for the "printer" will be chemical, and the rest of the components will continue to be grown on earth. At the same time, some researchers believe that genetic engineering may turn out to be a "Pandora's box", while others are sure that they can no longer do without it.
Elles Kiers and Sjef Meijman lived intensively with four Bunte Bentheimer pigs for seven months. During the slaughter month they had their beloved pig Bom killed and then prepared it themselves. The short documentary Blood (Dinanda Luttikhedde, 2011) follows the visual artists in the final phase of their research project into the origin of our food. A valuable ritual unfolds around the processing of this animal.
More and more people are suffering from wheat and gluten intolerance. Wheat protein was long considered to be the cause of this scourge, and today gluten free products are on all the supermarket shelves. However, there is now increasing suspicion that it is not wheat but how it is processed that makes bread a potentially unhealthy food. Industrial processes simply do not give bread enough time to mature. More and more bakeries are reacting to this by introducing former production methods and ingredients such as champagne rye, emmer or in vogue chia seeds. Bread is baked according to old recipes, sometimes using home grown and home milled grains.
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.
Sweden and Denmark are as much renowned for their Viking warriors as they for the Midnight Sun and, long, cold, dark winters. From the dregs of Viking feasts, to the finest restaurants in Copenhagen, these 2 countries have evolved a totally unique cuisine. In this exciting documentary with roving chef Merrilees Parker, she travels to Scandinavia to find out if there's more on the menu than smorgasbord and smelly fish. In Sweden she enjoys the Midsummer festival, tries some aquavit and samples some sausages. Across the border she tries Danish pastry, tours the Carlsberg factory and watches herring being fermented and smoked.
In Ramen Heads, Osamu Tomita, Japan's reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients.