Noma at Boiling Point

Filmmaker Connor Luke Simpson explores the underground-and often misunderstood-subculture known as feederism. A community where the fatter you are, the sexier you are.

Why wheat, one of the staple food of humanity, is becoming a poison for a growing number of people today ? An investigation on the emergence of a new gluten-free products market. And yet, the real cause of this sudden tsunami of grain intolerance remains a mystery. How come all of a sudden, many of us no longer support cereal, highly nutritious in protein? Have recent changes in our eating habits triggered the epidemic? Is wheat not the good old grain we've been eating for 10,000 years? Scientists, activists and committed farmers are trying to uncover the truth on the real qualities of industrial foods.

Let's face it, rats are not the most beloved creatures on earth. However, maybe this little tale about the history of human and rat interaction will change the world's tune. At least that is the hope of Remy, the star of Ratatouille, and his reluctant brother Emile as they guide us through world history from a rat's perspective. Why can't we all just get along?

An organic farmer in Maine sets out to transform the prison food system. Seeds of Change captures the intersecting stories of life-long farmer Mark McBrine and several incarcerated men as they harvest their own meals from a five-acre prison garden unlike any other.

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?

The Golden Kingdom of Thailand is home to some of the most pungent and spicy fresh ingredients in the world. Regarded as the world's fourth most popular cuisine, Thailand is valued for its low fat content and health enhancing properties. Join Merrilees as she visits paddy fields and aircraft-hangar sized rice barges, shops in the floating markets of Bangkok and the night market in Chiang Mai and discovers beautiful fresh fruit and the notoriously smelly durian fruit.

KFC: How Do They Really Do It?

In the year Queen Elizabeth marks her 70th on the throne, Fortnum & Mason has challenged home bakers to create a tart, cake, or pudding to honor her legacy. Seven judges headed by Dame Mary Berry invite the final five bakers to London where over one extraordinary day they bake their cakes, tarts, and trifles – hoping it will be the winning recipe.

Ladies of good families and social standing come to have their afternoon tea with their daughters who will someday follow in the same tradition. A charming portrait of a time that is slowly disappearing.

Roving foodies Angela May and Bobby Chinn embark on two culinary journeys across Asia. Angela travels to the western coast of India to sample the cuisine and culture of the thriving melting pot that is Goa. Meanwhile, Bobby travels to Manila where he discovers a passionate and humorous people, and their love of food.

State of Bacon tells the kinda real but mostly fake tale of an oddball group of characters leading up to the annual Blue Ribbon Bacon Festival. Bacon-enthusiasts, Governor Branstad, a bacon queen, Hacksaw Jim Duggan, members of PETA, and an envoy of Icelanders are not excluded from this bacon party and during the course of the film become intertwined with the organizers of the festival to show that bacon diplomacy is not dead.

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.

Stage: The Culinary Internship follows a group of interns during a nine month apprenticeship at one of the best restaurants in the world, Mugaritz. While the restaurant’s notorious avant-garde cuisine and creative working environment elevates these young hopefuls to think outside the confines of a kitchen, the extremely high standards prove to be mentally and physically exhausting. Ultimately, not everyone can handle the heat.

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.

In the shadow of Bryant-Denny Stadium stands one of the most iconic Tuscaloosa restaurants, Rama Jama's. This local diner is a key tradition in the Alabama Football season, and its own story has much to tell.

With his industry on lockdown and no end in sight, Toronto chef Luke Donato tries to keep his culinary passion alive during the COVID-19 pandemic - even if it means teaching a group of misfits online.

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.”

With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.

A blind adventure writer and the first sustainable sushi chef search for enlightenment in the murky depths of the New England coast.

A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.