Hakim Chajar - Projet Nicaragua

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.'

Shot in 1983–84 and focusing on the work of the Historical Institute, this film witnesses how Nicaraguans are recovering their history, the memory of Sandino’s struggle, to transform their sense of identity.

Through the eyes of journalists and photographers working at Barricada, the official publication of the FSLN, the film observes the problems of putting socialism into practice, with reports on the war, the economy, the prison system and the political process leading up to the 1984 elections.

A portrait of a remote area in the rural north of Nicaragua facing difficulties with the revolutionary process. It follows Marlon Stuart, the regional FSLN political organiser, at the time of the 1984 elections.

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.

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.

The film is about aftermaths and reckonings. Revisiting material for his earlier 4-part series, Karlin returns to Nicaragua to examine the history of the Sandinista government, consider its achievements, and assess the prospects for democracy following its defeat in the general election of 1990.

An extraordinary soup kitchen in Milan - the Refettorio Ambrosiano - run by internationally renowned chef Massimo Bottura and 40 of the world's best chefs including Ferran Adria, Rene Redzepi, Alain Ducasse, Daniel Humm and many others. All food served was made from the food waste of Expo Milano 2015. The film also tells the compelling story of several of the refugees and homeless the Refettorio served.

Composed of stills by renowned Magnum photographer Susan Meiselas taken in 1978 and 1979 during the overthrow of the fifty-year dictatorship of the Somoza family. Written in the form of a letter from Meiselas to Karlin, it is a ruminative and often profound exploration of the ethics of witnessing, the responsibilities of war photography and the politics of the still image.

Part food doc, part comedy special, Gutbuster follows unhealthy stand-up comedian Dave Stone on a cross-country tour after a sobering health diagnosis pushes him toward a major lifestyle change. He talks to farmers, doctors and academics by day, compiling his own idiot's guide to the modern American meal, then makes funny about his experiences onstage by night.

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.

Going into my interview with Laurel Greenfield, I thought the majority of our conversation would be about her inspiration for painting food and why she chose to pursue painting as a career. We spoke about that but ended up having a much bigger conversation about pursuing a creative career. We talked a lot about finding the balance between having a business plan and taking a leap of faith into the unknown, something anyone pursuing a creative field on their own can relate to.

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.

A film about the importance of heirloom seeds to the agriculture of the world, focusing on seed keepers and activists from around the world.

This documentary film asks whether a citizens' experiment, the CSA (Community-supported Agriculture), developing new partnership models between consumers and farmers, has the power to change society.

Hakim Chajar - Projet Rwanda

Professor Alice Roberts discovers which are Britain's most popular fresh foods and uses the latest science to uncover the surprising health benefits of our favourite foods.

The film exposes the links between Agrifood and politics. With a pool of international experts it analyses the many problems related to factory farming: water pollution, migrants exploitation, biodiversity loss and antibiotic resistance.

A powerful three-part documentary studying the US involvement in Guatemala, El Salvador and Nicaragua. The differing factions - Sandinista leaders, Guatemalan campesinos, CIA operatives, Contras and US government apologists - are interviewed and, in the absence of a controlling narration, the audience is encouraged to draw its own conclusions.

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”