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.
Through revealing interviews with experts and victims' families, this gripping documentary examines the problem of deadly foodborne illness in the US.
An overview of the day-to-day operations of a Michelin 3-star restaurant in central France.
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.
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?
Raw For Life is the Ultimate Encyclopedia of the Raw Food Lifestyle and perfect for beginners and Raw Food enthusiasts. This documentary inspires people with the Raw Food philosophy, the wisdom of eating a raw food diet, important medical facts and nutritional information. We have combined the knowledge and expertise of doctors and nutritionists with testimonials from celebrities, athletes, professionals, and chefs who champion the amazing benefits of raw, vegan living foods. In Raw For Life, you will find everything you need to transition to a healthier state of being.
From glorious wagyu beef to luscious lobster, this special takes viewers to the world's most decadent buffets for heaping plates of luxurious food.
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.
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.