Hunger (2015)

Better Brain Health: We Are What We Eat

Documentary about the connection between diet and the brain.

Food Matters

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.

Super Size Me

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.

Until Further Notice

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.

Supermensch: The Legend of Shep Gordon

Supermensch documents the astounding career of Hollywood insider, the loveable Shep Gordon, who fell into music management by chance after moving to LA straight out of college, and befriending Janis Joplin, Jim Morrison and Jimi Hendrix. Shep managed rock stars such as Pink Floyd, Luther Vandross, Teddy Pendergrass and Alice Cooper, and later went on to manage chefs such as Emeril Lagasse, ushering in the era of celebrity chefs on television.

Foods That Cure Disease

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.

Fat Fiction

Leading health experts examine the history of the U.S. Dietary Guidelines and question decades of dietary advice insisting that saturated fats are bad for us.

Bugs

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.

Food, Inc.

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.

The Inn at Little Washington: A Delicious Documentary

Known as “The Pope of American Cuisine,” Chef Patrick O’Connell is a legend. He’s revered as a pioneer of refined American cooking, and as the eclectic restaurateur who transformed a country inn into an international culinary temple. But, behind the fairytale – behind the humor and whimsy – lies a story of a self-taught chef who started with nothing and overcame a decades-long feud with a fiercely conservative rural town to create one of the most renowned restaurants in America.

Breaking Bread

In Breaking Bread, exotic cuisine and a side of politics are on the menu. Dr. Nof Atamna-Ismaeel - the first Muslim Arab to win Israel's MasterChef - is on a quest to make a social change through food. And so, she founded the A-sham Arabic Food Festival in Haifa. There, pairs of Arab and Jewish chefs collaborate on mouthwatering dishes like kishek (a Syrian yogurt soup), and qatayef (a dessert typically served during Ramadan), as we savor the taste of hope and discover the food of their region free from political and religious boundaries.

The Heat: A Kitchen (R)evolution

In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to survive, let alone climb the ladder to head chef. For women, the situation is even worse. Running a successful restaurant is a daunting challenge, even more so when the odds are stacked against you. But as women take charge at more of the world's top dining establishments, a cultural shift is dismantling the macho environment that made celebrities out of "bad boy" chefs. From New York City's star chefs Anita Lo and Amanda Cohen to the queen of French cuisine Anne-Sophie Pic, seven chefs share their struggles to overcome a system of inequality and harassment while delivering delicious dishes and redefining the dining experience. An appetite for change has taken hold and there's no turning back

H.O.P.E.: What You Eat Matters

H.O.P.E. is a life-changing documentary uncovering and revealing the effects of our typical Western diet high in animal-based foods. It contrasts the limited interests of the pharmaceutical and agricultural industry with the all-encompassing interests of living beings on this planet and with the power of responsible consumer action. H.O.P.E. is an urgent call to action to all of us to commit to a change towards sustainability and safeguarding our living environment.

The Most Remote Restaurant in the World

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.

We Feed the World

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.

Government Cheese

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.'

Man in the Field: The Life and Art of Jim Denevan

In this graceful study of the balance between solitude and community, artist and chef Jim Denevan roams across the US, transforming landscapes into breathtaking, sustainable dining experiences framed by ephemeral installation art.

Martha's Guests: Master Chefs

Take a tip or two from the masters of cooking as host Martha Stewart invites a variety of top chefs into her kitchen to whip-up a delectable array of tasty treats in this release that covers the gamut of international cuisine. It's a culinary world tour as Stewart is joined by chef Bobby Flay for such American fare as oven-roasted ribs, Mario Batali for the old-Italian standard spaghetti alla Carbonera, Daniel Boulud for the French favorite Cote de Bouef, Jose Hurtado for some tasty Mexican calamari, and Eileen Yin-Fei Lo for some truly picture-perfect pork buns. With all this and much, much, more, home viewers will finally have a chance to learn from the best as they create masterful meals that the whole family will enjoy.

Miso Hungry

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.

Alice Waters and Her Delicious Revolution

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.

Theatre of Life

An extraordinary soup kitchen in Milan - the Refettorio Ambrosiano - run by internationally renowned chef Massimo Bottura and 40 of the world's best chefs including Ferran Adria, Rene Redzepi, Alain Ducasse, Daniel Humm and many others. All food served was made from the food waste of Expo Milano 2015. The film also tells the compelling story of several of the refugees and homeless the Refettorio served.

Just Eat It: A Food Waste Story

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.

In The Heat

This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoyed on a daily basis. The restaurant industry is a tough business, not just for profits, but for everyone involved.

Free from... Are Substitute Foods the Better Alternative?

For more and more people, food not only has to be tasty and healthy, but also good for the climate. Five alternatives to classic foods are being put to the test. Can they meaningfully supplement our diet? This documentary goes in search of answers with the vegan star chef Ricky Saward and health experts Irina Blumenstein, Sandra Ulrich-Rückert and Margareta Büning-Fesel.

She Chef

We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.

El Bulli: Cooking in Progress

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

The Automat

The 100-year story of the iconic restaurant chain Horn & Hardart, the inspiration for Starbucks, where generations of Americans ate and drank coffee together at communal tables. From the perspective of former customers, we watch a business climb to its peak success and then grapple with fast food in a forever changed America.

Food Evolution

As society tackles the problem of feeding our expanding population safely and sustainably, a schism has arisen between scientists and consumers, motivated by fear and distrust. Food Evolution, narrated by Neil deGrasse Tyson, explores the polarized debate surrounding GMOs. Looking at the real-world application of food science in the past and present, the film argues for sound science and open-mindedness in a culture that increasingly shows resistance to both.

Reinventing Mirazur

Mirazur, Argentine-born chef Mauro Colagreco's 3 Michelin starred restaurant on France's Mediterranean coast, was awarded Best Restaurant in the World on the eve of the pandemic. Not content to rest on their laurels, Colagreco and his diverse team soldiered on through the global tragedy of the lockdown, boldly reimagining the restaurant's concept and menu to reflect their dedication to biodynamic principles. Mirazur re-emerged with a new and enthusiastic approach: the Moon Menu.

Kneidler

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Seeds of Change

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.

Sriracha

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.'

The Botany of Desire

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.

Arzak: Since 1897

The story of the transformation of traditional cooking into nouvelle cuisine through 100 years of history at Donostia's Arzak restaurant, run by Juan Mari Arzak and his daughter Elena Arzak.

Jiro Dreams of Sushi

Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.

Food ReLOVution

“Food Relovution: What We Eat Can Make A Difference” is an eye-opening and compelling feature documentary that examines the consequences of the meat culture as concerns grow about health, world hunger, animal welfare and the environmental cost of livestock production. It aims to show how these global issues affect everyone and are interrelated, and how making our food choices with a sense of awareness, knowing what we are buying and what we are eating is the first fundamental step towards a better world.

James Beard: America's First Foodie

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.”

The Junk Food Experiment

Celebrity test subjects try junk food overeating in a intresting experiment

Cowspiracy: The Sustainability Secret

Follow the shocking, yet humorous, journey of an aspiring environmentalist, as he daringly seeks to find the real solution to the most pressing environmental issues and true path to sustainability.

André and His Olive Tree

Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.

The Wandering Chef

Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he cooks meals and develops deep relationships with the elders he meets. When one of his closest friends dies, he faces the challenge of his lifetime: cooking a 108-course feast in her honor for her family.

Nigella’s Amsterdam Christmas

Nigella returns for a very special Christmas treat when she travels to Amsterdam to enjoy the festive season in the Venice of the North.

The Good, The Bad, The Hungry

Two rivals address the years of animosity that defined their careers and their shared dream of achieving greatness on the world’s biggest stage: the Nathan’s Hot Dog Eating Contest.

The Game Changers

From the UFC Octagon in Las Vegas and the anthropology lab at Dartmouth, to a strongman gym in Berlin and the bushlands of Zimbabwe, the world is introduced to elite athletes, special ops soldiers, visionary scientists, cultural icons, and everyday heroes—each on a mission to create a seismic shift in the way we eat and live.

In Organic We Trust

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.

The God of Ramen

Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.