Eating Sea Urchins

This short documentary is about newcomers to Canada and what they eat. Funny, mouth-watering and visually delectable, it takes us into the specialty food shops where the ingredients are bought, and into the homes where the food is prepared and served in the traditional way.

Leading health experts examine the history of the U.S. Dietary Guidelines and question decades of dietary advice insisting that saturated fats are bad for us.

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.

Michael Palin heads for rural Pennsylvania and Maine to explore the extraordinary life and work of one of America's most popular and controversial painters, Andrew Wyeth. Fascinated by his iconic painting Christina's World, Palin goes in search of the real life stories that inspired this and Wyeth's other depictions of the American landscape and its hard grafting inhabitants. Tracking down the farmers, friends and family featured in Wyeth's magically real work, Palin builds a picture of an eccentric, enigmatic and driven painter. He also gets a rare interview with Helga, the woman who put Wyeth back in the headlines when the press discovered he had been painting her nude, compulsively but secretly for 15 years.

Directors Jonathan Alter, John Block and Steve McCarthy bring New York columnists Jimmy Breslin and Pete Hamill’s courageous writing to life, celebrating the acclaimed journalists and the city they loved.

Restaurateurs, musicians, politicians-everyone loves hummus. A story of faith, community, and growth is told through the lens of a dietary staple and superfood, hummus! This documentary shows how food can bring people together.

Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs his film by working backwards and finding the sources for these items and how they reach our plates. As Moullet’s investigation deepens, however, the film moves beyond the confines of a simple exploration of food origins into more political and social realms, not only relating to food but also to the medium of film.

A festival of digestion on many scales, from planetary to microbial.

Documentary about the connection between diet and the brain.

Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. Dedicated to Sriracha lovers, this fast-paced documentary travels around the globe to reveal its origin and the man behind the iconic 'rooster sauce.'

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.

Every New Year, and in celebration of their Independence, Haitian families gather together to feast in honor of a line of ancestors that fought for their freedom. The centerpiece of the festivity is the joumou soup—a traditional soup dating back centuries ago. The joumou soup is a concretization of war and victory, oppression and emancipation, and the deeply rooted celebratory traditions of the Haitian culture.

Espagne. Le crepuscule d'un Roi

Join Charlie, Holly, Sherry, Rhowena, Katarina and Tony as they discover the picturesque and enchanting naturist village of Costa Natura on Spain's Costa del Sol. Situated close to Estoponia with Gibralter only 30 miles away. Costa Natura provides for an all year round haven for naturist relaxation.

Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.

Is there an audience for Latin American movies? These are some of the questions posed by an Ecuadorian filmmaker whose latest movie was a commercial flop. He embarks on a query to find answers to his questions and relief for his despair. His research leads him to a giant contraband market in the port city of Guayaquil, where pirated movies from all over the world are sold for one dollar each. Here, he discovers a number of Ecuadorian low budget movies produced by amateurs, with titles he had never heard of before: from action packed productions to evangelical melodramas.

Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King Richard II from recipes created by the king's master chefs. How did this ancient manuscript influence the way people eat today? On her culinary journey through medieval history she reawakens recipes that have lain dormant for centuries and discovers dishes that are still prepared now.

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.

Over 4 hours of crucial video. Diagnosed with high cholesterol, Craig McMahon took control of his health and beat his genetic fate by consuming a whole plant-based diet inspired by Doctors Campbell, Esselstyn, Greger and McDougall. Certified by Cornell in plant nutrition, Craig asks experts hard science questions and creates delicious healthy meals in his kitchen based from years of research.

Why wheat, one of the staple food of humanity, is becoming a poison for a growing number of people today ? An investigation on the emergence of a new gluten-free products market. And yet, the real cause of this sudden tsunami of grain intolerance remains a mystery. How come all of a sudden, many of us no longer support cereal, highly nutritious in protein? Have recent changes in our eating habits triggered the epidemic? Is wheat not the good old grain we've been eating for 10,000 years? Scientists, activists and committed farmers are trying to uncover the truth on the real qualities of industrial foods.