Olympic Nick: A Donutumentary

'Sydney Castells: Spirit of Catalunya' is a documentary exploring Catalan climbing and culture. Bringing light to a relatively unknown community based in Sydney, NSW. Viewing insights into the personal lives of individuals who partake in this thrilling sport.

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.

Meat-based or vegetarian, with or without beans, potatoes in or out, tomato sauce or real tomatoes added, dried mushrooms or smoked pears, or maybe just mom's borsch? Which variant should be considered "the real thing"? The battles have been lasting for years. That is why Yevhen Klopotenko, a well-known chef, sets out on a journey across Ukraine to uncover the most fascinating borsch recipes and to find the secret ingredients which make this dish unique.

A feature length documentary that tells the story of nine young men and women constructing positive lives as they face the challenges of growing up poor in one of America's most famous African American communities.

A paralysingly beautiful documentary with a global vision—an odyssey through landscape and time—that attempts to capture the essence of life.

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.

A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.

Laosan, a young family man, spends all his time smoking opium. For his community, lost in the heart of the Laotian jungle, opium farming is the only way to survive. But opium is also the poison that puts men to sleep and kills their desires.

Akerman, Monteiro, Oliveira, Ruiz, Schroeter and Wenders are among the directors he produced: Deux, trois fois Branco is a portrait of Portuguese producer Paulo Branco, between life and legend.

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.

Marguerite Duras - Écrire

Making Dust is an essay film, a portrait of the demolition of Ireland's second largest Catholic Church, the Church of the Annunciation in Finglas West, Dublin. Understanding this moment as a 'rupture', the film maps an essay by architectural historian Ellen Rowley on to documentation of the building's dismantling. Featuring oral interviews recorded at the site of the demolition and in a nearby hairdressers, the film invites viewers to pause and reflect on this ending alongside the community of the building. The film is informed by Ultimology, and invites its audience to think about the life cycles of buildings and materials, how we mourn, what is sacred, how we gather, what we value and issues of sustainability in architecture.

This documentary on the "youth movement" of the late 1960s focuses on the hippie pot smoking/free love culture in the San Francisco Bay area.

Korean celebrity chef Jiho Im mourns the death of a beloved maternal figure in the only way he knows how: cooking 108 delectable dishes over 24 hours.

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.

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.

Venerable storytellers recount for the camera and their listeners the founding myths of Malagasy culture.

In the same vein as Meri's other documentations, this one takes advantage of the glasnost policy to discuss the social and ecologic impact of the Russian oil industry on the natives and the lands they inhabit.

A riveting expose about the personalities of murderers and their motives. This 72 minute film covers the McDonalds' restaurant massacre, President Reagan's assassination attempt, serial murderer Henry Lee Lucas and others.

Celebrity test subjects try junk food overeating in a intresting experiment