Million Dollar Buffet Aka World's Most Expensive All You Can Eat Buffet

À nos terres : Autonomia paisana

March 2024 •French

Cuisine indienne : À toutes les sauces !

January 2023 •French

Le camembert nous ouvre sa boîte

May 2023 •French

Poisoned: The Dirty Truth About Your Food

June 2023 •English

Through revealing interviews with experts and victims' families, this gripping documentary examines the problem of deadly foodborne illness in the US.

Arnaques à l'italienne

June 2022 •French

PlantPure Nation

April 2015 •English

Three people try to start a pilot program to document the health benefits of a plant-based diet.

Forks Over Knives

May 2011 •English

Examines the profound claim that most; if not all; of the degenerative diseases that afflict us can be controlled; or even reversed; by rejecting our present menu of animal-based and processed foods. The idea of food as medicine is put to the test. Cameras follow "reality patients" who have chronic conditions from heart disease to diabetes. Doctors teach these patients how to adopt a whole-foods, plant-based diet as the primary approach to treat their ailments - while the challenges and triumphs of their journeys are revealed.

Consommateurs, vous avez le pouvoir !

May 2022 •French

Cuisines hors de portée : sous-marin nucléaire

September 2024 •French

Fraude alimentaire, un crime organisé ?

December 2021 •French

All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat, spices, no department escapes their juicy traffic. A jackpot estimated in Europe at 30 billion euros enriches a new kind of mafia every year. Organized crime is selling altered products in restaurants, supermarkets and all food shops in the European Union. Their secret is to replace an ingredient with a cheaper one. Who are these new traffickers? What are their methods of operation?

The Biggest Little Farm

June 2019 •English

The successes and failures of a couple determined to live in harmony with nature on a farm outside of Los Angeles are lovingly chronicled by filmmaking farmer John Chester, in this inspiring documentary.

Du phoque au menu

January 2023 •French

Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a resource that is abundant in the Gulf waters and remains untapped. It also delves into the possibilities that this meat presents in terms of consumption, industry, and the potential to bring the riverbank residents closer to the river they inhabit.

Mudder's Hands

July 2022 •English

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.

Le raisin a un grain

September 2023 •French

Alice Waters, Edible Schoolyard: San Francisco Foundation Community Leadership Awards 2006

December 2009 •English

Alice Waters, winner of the San Francisco Foundation 2006 Community Leadership Awards (The John R. May Award) - for transforming our relationship with food. Through her promotion of sustainable agriculture and the slow food movement, she fights obesity and fosters a clearer understanding of how the natural world sustains us. Alice and the Chez Panisse Foundation's Edible Schoolyard educates public school children on the importance of growing and cooking fresh, nutritional food.

Gardons la banane !

October 2021 •French

El amoragaor

March 2024 •Spanish

Documentary wants to be a call to recognize and enhance the best gastronomic-tourist tradition of our coast, the espeto, personified in its master of ceremonies, Manolín Gallardo.

Menus-Plaisirs, les Troisgros

November 2023 •French

Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth generation, Marie-Pierre and Michel's sons are continuing the family business: César runs the Michelin-starred restaurant, "Le Bois sans feuilles" ("The Leafless Wood"), and Léo is in charge of one of the other two Troisgros restaurants, "La Colline du colombier" ("The Dovecote Hill"). From the daily market to the cheese maturing cellars, via the vineyard, the cattle farm and the vegetable garden adjacent to the restaurant, Menus-Plaisirs is an intimate, sensory journey through the kitchens of one of the world's most prestigious restaurants.

Seeds of Death: Unveiling the Lies of GMOs

December 2012 •English

This documentary exposes the massive public health dangers of genetically modified organisms (GMOs). The film features the world's leading scientists, physicians, professors, politicians, attorneys, and environmental activists who reveal the frightening truth surrounding the vast use of GMOs in our food supply. You'll see the deception and deep layers of corruption being perpetuated against the public at large by the world's largest and most powerful biotechnology companies, chemical companies, agricultural companies, and governments.

Center for Ecoliteracy: California Food for California Kids

Invalid date •English

The Center for Ecoliteracy advances school meal innovation and is pleased to introduce its California Food for California Kids initiative. Using the acclaimed Rethinking School Lunch planning framework and Cooking with California Food in K-12 Schools cookbook and professional development resource, the Center convenes food service directors from across California to support and inspire their work providing more fresh and freshly-prepared food for school children.