Yai Nin

Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.

There are only 320 Mlabri people left on this planet. They came out of the jungle in Northern Thailand on the border to Laos one generation ago. The Mlabri people used to be hunters and gatherers. Today they scrape out a meagre existence at the bottom of society working as day labourers for the Hmong farmers, and living in shacks on the outskirts of larger Hmong villages. The Mlabri people are currently going through a transformation process, which has taken many other people thousands of years. Now the young people are faced with the choice of staying with their families in the village or adapting to the Thai society. How do they experience the meeting between their own culture and the local, regional and national majority cultures? In this film young Mlabri tell about their past, present and future as they see it; all expressed in their unique and expressive Mlabri language.

A documentary about the atrocities committed against the Hmong people by the Laos government. Shot by Hmong people with cameras provided to them in 2006, this film provides a unique look into one of the worst, and silent, human rights tragedies of the 21st century.

A Nepali mountaineer risks everything on a record-breaking Mount Everest climb to secure a brighter future for her daughters.

Storror Supertramps - Thailand is the first film of its kind. Seven friends take you on a thrilling feature length adventure, documenting their wild journey around South East Asia. Join some of the worlds favourite athletes on an incredible exploration into their world of fun, freedom and adventure. The boys push the limits of their comfort zone as they endure twenty-eight days with no plans, accommodation or money. What could possibly go wrong ?

For more and more people, food not only has to be tasty and healthy, but also good for the climate. Five alternatives to classic foods are being put to the test. Can they meaningfully supplement our diet? This documentary goes in search of answers with the vegan star chef Ricky Saward and health experts Irina Blumenstein, Sandra Ulrich-Rückert and Margareta Büning-Fesel.

The last ten years have seen a phenomenal explosion in the organic food movement as it has moved from niche market to mainstream. Today, it is the fastest growing segment of the food industry attracting all of the major food corporations. THE NEW GREEN GIANTS looks at a number of these new and old organic corporations and shows how they are managing, or in some cases, failing to live up to the idealistic dreams first espoused by the back-to-the land folk of the late sixties and early seventies. The documentary also looks at some of the bigger questions surrounding organic food. Is it really healthier? Is it truly organic? Is it possible to grow from a mom-and-pop operation to become a huge supplier of major grocery chains? Is it actually sustainable? Is it realistic to think the world can be fed organically?

Thomas Haemmerli is about to celebrate his fortieth birthday when he learns of his mother's death. A further shock follows when he and his brother Erik discover her apartment, which is filthy and full to bursting with junk. It takes the brothers an entire month to clean out the place. Among the chaos, they find films going back to the 1930s, photos and other memorabilia.

Ketchup and mayonnaise have experienced a global success. We love them, but we know almost nothing about them. How have they crossed the centuries and continents since their creation? From industrial tomatoes, specially shaped for the industrial process, to dried egg yolk powder dedicated to the food industry, industrial version sauces are surprising. However, it is possible today to eat gourmet versions of ketchups and mayonnaise. And it is not of little consequence to choose quality ones, because scientifically, they are indeed addictive.

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.

Les singes qui voulaient voir la mer

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.

This intimate portrait of a Thai boxer, from New York-based filmmaker Josh Hayward, reveals the rituals and pressures experienced in Bangkok's boxing culture—an environment of grueling physical and psychological tension.

Exploration of memories related to food and food making. Three women are preparing dishes personally meaningful to them, while the director's grandmothers recount the tales of what food and cooking meant for them throughout their lives.

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.

Jazz in Love tells the story of Jazz, a young man from Davao whose dream wedding is within reach: his boyfriend of 11 months has proposed. Because no law allows him to get married in the Philippines, he must fly to Germany, his boyfriend's home country, and tie the knot there. One of the things that stand in his way is his inability to speak Deutsch, and to address that he must temporarily relocate to Manila for language lessons. Meanwhile, his parents remain completely unaware of the radical changes that his life is about to undergo.

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

When a Mongolian nomadic family's newest camel colt is rejected by its mother, a musician is needed for a ritual to change her mind.

Pioneering Australian bio-artists SymbioticA showcase their “Sunlight, Soil & Shit (De)Cycle” project, the latest in a long line of potential technological solutions to the looming global food crisis. Will it save humanity from its doom? Where are the investors?