FEED ME

Director Dominique Leclerc spent years depending on medical devices for her survival. Then, looking for alternative solutions, she entered the world of emerging technologies. Posthumans follows her as she meets with cyborgs, biohackers, and transhumanists who are trying to use these technologies to outsmart illness, aging—and even death. The documentary looks at pressing ethical and political questions that are sure to impact the future of our species.

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

Coming in all shapes and sizes, bacteria are present in every corner of the Earth. Their purposes and types are even more diverse, with only 1% being truly harmful. Dive into the world of Bacteria to experience the latest discoveries and scientific knowledge surrounding these plentiful and necessary microbes.

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits himself to a complete check-up by three doctors, comparing his weight along the way, resulting in a scary conclusion.

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?

In an era of throw-away ease, convenience has cost us our well-being. Plastics have been found inside our bodies— in our colons, our brains, and even in mothers’ developing wombs. Scientists around the country are sounding the alarm, but without public buy-in, there is little that can be done. How much evidence do we need before we decide to take action?

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.

Using engaging interviews and arresting visuals, this documentary investigates the case for milk as a nutritious food. Is milk good for us or not?

McLibel is a documentary film directed by Franny Armstrong for Spanner Films about the McLibel case. The film was first completed, as a 52 minute television version, in 1997, after the conclusion of the original McLibel trial. It was then re-edited to 85 minute feature length in 2005, after the McLibel defendants took their case to the European Court of Human Rights.

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.

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.'

Twelve kebabs are sold every second in France. While some are made traditionally, most are produced industrially in Germany, where additives are used to boost profits. Does the kebab deserve its junk food reputation? From its Turkish roots to German factories, this investigation unveils the kebab industry's secrets.

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.

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.

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.

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.'

FRONTLINE and NPR investigate the growing inequities in American healthcare exposed by COVID-19. The Healthcare Divide examines how pressure to increase profits and uneven government support are widening the divide between rich and poor hospitals, endangering care for low-income populations.

In 2019 the fittest athletes on earth took on the unknown and unknowable during four intense days of competition at the CrossFit Games. "The Fittest " captures all the drama as chiseled athletes descend on Madison, Wisconsin, to face a series of trials. On top of the physical challenges, this year the sport grew from 40 men and women, to over 100 of each. But with this new format came cuts of the field, so for the final half of the weekend, only 10 men and 10 women move on to determine who is the fittest. The best among them enter the pantheon of CrossFit giants and earn the right to call themselves the "Fittest on Earth."

As obesity progresses inexorably, Sylvie Gilman and Thierry de Lestrade investigate the causes of this planetary plague and reveal the fight waged in certain countries to stem it.

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)