La passion du pain

An exploration of a new paradigm of health, science, and medicine, based on the interconnections between us and nature.

More and more people are suffering from wheat and gluten intolerance. Wheat protein was long considered to be the cause of this scourge, and today gluten free products are on all the supermarket shelves. However, there is now increasing suspicion that it is not wheat but how it is processed that makes bread a potentially unhealthy food. Industrial processes simply do not give bread enough time to mature. More and more bakeries are reacting to this by introducing former production methods and ingredients such as champagne rye, emmer or in vogue chia seeds. Bread is baked according to old recipes, sometimes using home grown and home milled grains.

Richly detailed amateur ethnographic film on the agrarian economy and society in rural Punjab.

Join Mines N Crafts trio Stef Woodburn, Gina DeVivo, and Amy Dallen as they head to Honey and Butter in Irvine, California to investigate the secrets of les macarons.

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.

It is a daring idea: to grow food from old mattresses in a desolate camp at the edge of a war zone. When a refugee scientist meets two quirky professors, they must confront their own catastrophes - and make a garden grow. Short film now streaming on Waterbear.com.

The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry chef - it is a dream and an obsession. The 3-day competition includes everything from delicate chocolates to precarious six foot sugar sculptures and requires that the chefs have extraordinary skill, nerves of steel and luck. The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time/exclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.

In the New Mexico desert, pie equals love. Kathy Knapp left her privileged life to bake pie in dusty Pie Town, a once forgotten corner of the world with few amenities. Why? To find her center and give the world pie. This is her story.

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Set in a small farming community in mid Wales, a place where Koppel's parents - both refugees - found a home. This is a landscape and population that is changing rapidly as small scale agriculture is disappearing and the generation who inhabited a pre-mechanised world is dying out. Much influenced by his conversations with the writer Peter Handke, the film maker leads us on a poetic and profound journey into a world of endings and beginnings; a world of stuffed owls, sheep and fire.

Local, organic, and sustainable are words we associate with food production today, but 40 years ago, when Fran and Tony McQuail started farming in Southwestern Ontario, they were barely spoken. Since 1973, the McQuails have been helping to build the organic farming community and support the next generation of organic farmers. This is a documentary about the McQuails that explores the very real ways their farm has contributed to the long term ecological viability of agriculture in Ontario. It is a call to action for all those who believe there is a better way to take care of our planet and feed the world.

Pelican, a bakery located at Asakusa, Tokyo, becomes crowded every morning. There are only two types of bread sold. It looks ordinary but meet a bakery that has been loved for 74 years with a taste you won't get tired of even if you eat it everyday!

In the winter of 2012, Certified Master Chef Rich Rosendale and Corey Siegel earned the opportunity to represent the United States in the prestigious cooking competition known as the Bocuse d'Or. Held every two years in Lyon, France, the Bocuse d'Or represents the pinnacle of competition cooking. With the United States determined to make the podium for the first time ever, Rich and Corey embark on an intense one-year training regimen that includes the construction of a secret test kitchen inside of a decommissioned cold war bunker. Together with some of America's greatest chefs, they will vie for culinary glory at the Bocuse d'Or in Lyon, France.

A dash of youth, a pinch of age, and an unrecorded recipe: Mudder's Hands is a charming documentary conversation about arthritis, centered around the tradition of baking Newfoundland raisin bread.

This film explores food sustainability, how farmers' markets build community, and why local food matters. Filmmaker Dr. Benjamin Garner is an Associate Professor at the University of North Georgia. He produces films on food, marketing, and tourism. Dr. Garner consults with companies on soft skills training and produces video ads for web and social media.

What’s “organic” really? Are people better off eating organic foods? Are organic farms better for the environment? This film looks into the organic food industry and explore its shortcomings. We will explore cost, access, and health. Most importantly, it will examine paths towards a truly organic, self-sustaining agriculture system with local farmer’s markets, urban farmers, and school gardens inspiring new solutions.

British home cook Mary Berry prepares the ultimate Christmas feast with all the trimmings; chefs Angela Hartnett and Monica Galetti share favorite festive recipes; Mary and television host Rylan Clark try to convert some children to Brussels sprouts.

Built on a layer of frozen earth, Dawson City, Yukon, Canada has subarctic winters where temperatures routinely drop below −40°C. Meet the four season food producers who engage in small-scale agriculture, and those who support their back-to-the-land movement. These resilient unassuming farmers have carved out small patches of fertile soil, in an otherwise unforgiving expanse of isolated wilderness, to make a living and a life.

Dame Mary Berry travels to her mother’s homeland of Scotland, where she’s joined by friends Andy Murray, Iain Stirling and Emeli Sandé to cook indulgent Christmas dishes.

Labels : Des verts et des pas mûrs