The Violence Is Always Happening Somewhere Else

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.

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

How can the masses be controlled? Apparently, the American publicist Edward L. Bernays (1891-1995), a pioneer in the field of propaganda and public relations, knew the answer to such a key question. The amazing story of the master of manipulation and the creation of the engineering of consent; a frightening true story about advertising, lies and charlatans.

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.'

Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type of Croatian doughnut) for the people of Biloxi, Mississippi.

Imagine eating nothing but traditional, authentic Japanese cooking for 12 weeks. What sort of health benefits would this kind of diet have on one's body? In a dieting experiment similar to Supersize Me, but towards improving health, award-winning actor and comedian Craig Anderson does just this. Through a series of entertaining and educational scenarios filled with culinary secrets and cultural chaos, Craig investigates how the traditional Japanese diet, along with their active lifestyles, results in the Japanese population being the healthiest and longest living people on the planet. Miso Hungry is a light-hearted documentary about one man's journey to find a simple, painless path towards a healthier life.

Crazy Legs Conti is an eccentric New York window washer, nude model and sperm donor, and huge fan of the annual July 4th hot dog eating competition. When he casually breaks the world oyster eating record in New Orleans, he decides to dedicate himself to fulfilling his lifelong dream of becoming a professional competitive eater.

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

Zambia's copper resources have not made the country rich. Virtually all Zambia's copper mines are owned by corporations. In the last ten years, they've extracted copper worth $29 billion but Zambia is still ranked one of the twenty poorest countries in the world. So why hasn't copper wealth reduced poverty in Zambia? Once again it comes down to the issue of tax, or in Zambia's case, tax avoidance and the use of tax havens. Tax avoidance by corporations costs poor countries and estimated $160 billion a year, almost double what they receive in international aid. That's enough to save the lives of 350,000 children aged five or under every year. For every $1 given in aid to a poor country, $10 drains out. Vital money that could help a poor country pay for healthcare, schools, pensions and infrastructure. Money that would make them less reliant on aid.

Go behind the scenes with the crew of Sea Lions of the Galapagos to showcase not just the production of a film, but the world that inspired it.

They were forced to assimilate into white society: children ripped away from their families, depriving them of their culture and erasing their identities. Can reconciliation help heal the scars from childhoods lost? "Dawnland" is the untold story of Indigenous child removal in the US through the nation's first-ever government-endorsed truth and reconciliation commission, which investigated the devastating impact of Maine’s child welfare practices on the Wabanaki people.

Featuring Michael Pollan and based on his best-selling book, this special takes viewers on an exploration of the human relationship with the plant world — seen from the plants' point of view. Narrated by Frances McDormand, the program shows how four familiar species — the apple, the tulip, marijuana and the potato — evolved to satisfy our yearnings for sweetness, beauty, intoxication.

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.

Our most mundane daily lives are full of chemicals. Embedded in plastics, detergents and toasters, nestled in food, cans, toys, shampoos, they are invisible and everywhere at once, including in our bodies. Consumer society and petrochemical magic wander into our little interiors under names that are strictly unknown and perfectly barbaric. Phthalates, brominated flame retardants, parabens, bisphenol-A have the unfortunate disadvantage of burglarizing our hormonal privacy: they are endocrine disruptors. For the renowned scientists who appear in this documentary, this chemical impregnation is not unrelated to the development of so-called modern diseases – from breast cancer to obesity. The observation, rather serious, does not prevent the film from taking the side of the second degree.

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.

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)

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.

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.

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.

Restaurateurs, musicians, politicians-everyone loves hummus. A story of faith, community, and growth is told through the lens of a dietary staple and superfood, hummus! This documentary shows how food can bring people together.