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Cooking and baking are perfect examples of math used in everyday life. Join Chef Dave Christopherson as he takes a closer look at practical applications of math at the grocery store and in the kitchen. Basic math skills are used to determine recipe costs, converting recipes, determining timing, and more. Kitchen and math concepts presented in short video segments include:
Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates how to classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find this program an ideal introduction before progressing to Vegetable: Cooking Techniques.
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"THE" approved resource for the National FFA Meats Evaluation & Technology CDE written exam (for all contests beginning 2012). This in-depth presentation contains information regarding animal care, meat handling and saftey, buying meat, nutrition of meat, meat cookery, processed meats and food safety (i.e., foodborne bacteria, cooking temperatures, etc.)
Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.
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Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to 'Meat: Cooking Techniques', this program has plenty to offer for those with a passion for cooking.
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Overview of federal government's new food icons MyPlate (which replaced MyPyramid) geared toward people who are obese, "pre-diabetic," or diagnosed with diabetes. Also provides information about general nutrition, diabetes, losing weight, taming portion sizes, and the benefits of physical activity.
Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise.
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Reality TV meets the new MyPlate Dietary Guidelines in this real-life video example of a teen accepting a new challenge each week. Registered dietitian Christina Meyer-Jax gives our teen, Lexi, advice, feedback and encouragement with four dietary/fitness challenges, including:
Eat balanced. Move more.
Eat more good stuff.
Eat less bad stuff.
Move!
Watch Lexi transform as she increases her food IQ and activity level.
54321+8 Count Down to Your Health DVD gives an overview of six things teens and adults can do each day to stay healthy. Viewers will discover and learn about the importance of fruits and veggies, drinking water, positive mental health, limiting screen time, getting physical activity and enough sleep. The countdown provides an easy way to remember the expert-recommended amounts of each one. In this DVD, medical professionals share the facts behind the numbers and students share some practical advice about how to live the countdown.
Most foods that we purchase for every day consumption, and those that we eat a little less often, contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings. This excellent program looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids that gets added to our food s and why we use them. Lief Lundin, a food scientist discusses these additives, why we use them and what the impacts of their use on our food are.
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Overview of federal government's new food icon, MyPlate (which replaced MyPyramid). Offers advice on how to use MyPlate to "build" a healthy plate. Provides specific tips, geared toward older adults, on how to include more vegetables, fruits, whole grains, and dairy in diet. Also explains the specific benefits of good nutrition for older adults.
Easy-to-understand overview of the federal government's new dietary guidelines for a general audience. These guidelines are created to help people stay healthy, reduce their chances of disease, and help them maintain a healthy weight through better nutrition and exercise. Provides tips on ways people can implement guidelines in their daily lives.
What is the difference between a food allergy and a food sensitivity? Why do some schools have peanut-free zones? What is Celiac disease? Are some people sensitive to food dyes? Join in on a discussion of food issues with an allergy expert as well as real people who live with food sensitivities and life-threatening food allergies every day. Learn the steps you can take whether you have an allergy, work with food, or know someone with an allergy. A little knowledge can prevent some big problems
Most Americans now purchase organic food in some form, but don't know what "organic" really means. In Organic We Trust follows filmmaker Kip Pastor on a journey to answer the essential questions about organic: What exactly is certified organic? Is it really better for us, or just marketing hype? Is organic the key to transforming our food system?
The first half of the film digs deep to investigate what "certified organic" means and the truth behind the labeling and marketing. The film presents a broad spectrum of views, including interviews with organic farmers, scientists, critics, and health, food and agriculture experts, mixed with creative graphics. Along the way, Pastor learns that what began as a grassroots movement of small-scale organic farmers has turned into a $30 billion industry dominated by large corporate operations, most with little real interest in reforming our unhealthful food system. But in spite of the corporatization of organic, the grassroots philosophy that drove the original movement is making a comeback in many innovative and hopeful forms.
The second part of the film highlights the variety of ways this philosophy is now changing how we grow and eat our food on a broad scale, well beyond just growing organic. Pastor travels across the country to unearth the stories of those at the forefront of a renewed sustainable food movement: family farmers dedicated to stewardship of the land, a thriving "locavore" subculture centered on farmer's markets, chefs feeding children healthy school meals, and urban gardens sprouting up to bring fresh food to low-income communities.
The film is divided into two parts:
Part 1: "Investigating Organic & Conventional Agriculture" (40 Minutes)
Part 2: "Beyond Organic: Other Solutions" (40 Minutes)
Reviews
"A jaunty first-person tour of this burgeoning sector of the food business. The movie explains what 'organic' is and isn't." - Washington Post
"A relevant and revelatory documentary that forays into both the make-up and marketing of the foods we eat." - Orange County Register
"In Organic We Trust calls into question corporate influence in the organic food industry, and makes a good case for buying from local farmers." - San Francisco Chronicle
Award
Golden Palm Award, Mexico International Film Festival
One of the biggest challenges facing the farming industry today is feeding the growing world population while also caring for the environment. At the centre of this debate are industrial and sustainable farming practices. This presenter led program takes an in-depth look at the environmental issues caused by industrial farming practices and assesses the advantages and disadvantages of the sustainable alternatives. Interviews with vegetable farmer Peter Schreur, organic wine maker Darryl Soljan and Environmental Science lecturer Dr Terry Walshe discuss issues in environmental science, agribusiness and innovative ideas and technology changes in farming practices.
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Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.
Overview of federal government's new food icon, MyPlate (which replaced MyPyramid) geared toward persons in recovery. Provides overall nutritional guidelines, focusing on special challenges of those in recovery, including cravings. Special sections on nutritional myths, vitamins, and safe food handling.
By Richard Chisolm, Sheila Kinkade, & David Grossbach
The USDA estimates 32 million school kids consume up to 50% of their calories at school, contributing to the obesity epidemic among young people. What does it take to reform school lunch programs, especially in larger school districts, and provide healthful, tasty meals to our nation's kids?
Cafeteria Man takes a candid look at Tony Geraci's sweeping, tenacious efforts to kick start school lunch reform in Baltimore's schools, a large urban district that serves 83,000 students. As the newly hired Food and Nutrition Director of the city's public school district, Geraci hatches an ambitious, multi-faceted plan to feed students healthy, locally-sourced meals, teach them nutritional awareness, and offer them training and vocational opportunities in the world of food. His bold vision includes a 33-acre teaching farm, school vegetable gardens, student-designed meals, and meatless Monday's.
Cafeteria Man follows Geraci for two years as he partners with a dedicated group of parents and students to overhaul a long-established, dysfunctional lunch program and battle the entrenched bureaucracy behind it. The film profiles Baltimore's experience as it becomes recognized as part a burgeoning national movement, and includes appearances by food author Michael Pollan, First Lady Michelle Obama, and Assistant White House Chef Sam Kass.
Featuring the voices and images of students, parents, administrators, teachers and farmers, the film vividly documents this hopeful story, as well as honestly portraying the challenges. It makes clear that successfully transforming school lunch programs is not easy, and ultimately requires sustained efforts by a broad coalition acting on behalf of students.
Reviews
"Richard Chisolm's elating movie about good-food guru Tony Geraci..celebrates Geraci for his profound grasp of what healthful eating means to public school students." - Baltimore Sun
"Upbeat...Geraci is the eloquent, occasionally outspoken engine that pulls this train of common-sense sincerity, institutional ennui and slow, yet steady change." - Variety
"A clear-eyed look at transformative change in school food, permeated by an infectious sense of possibility." - Jan Poppendieck, Author, Free For All: Fixing School Food In America
The food packaging options and guidelines presentation focuses on food packaging guidelines established by government agencies such as the USDA and explains the rationale and purposes of those guidelines. The presentation also describes the properties and material used for containers in commercial food packaging. Student will gain knowledge of factors related to the use of controlled and modified atmosphere packaging. The exercise ends with an in-depth description of information required on a food label and its purpose.
With the average age of farmers in the U.S. currently at 57, it's critical to encourage more young people to take up the plow. GROW! profiles a new crop of idealistic young farmers who have turned to the fields for a more fulfilling life, driven also by a strong desire to change how our food is grown.
Filmed on 12 different farms throughout the state of Georgia during an entire growing season, GROW! provides an honest and inspiring look at this next generation of farmers.
There is an emerging movement of young people, both women and men, who are leaving the cities to take up an agrarian life. Many are college-educated, and some are unable to find jobs in the current economic slump. Not happy with their current lives and what they see as a broken food system, they aim to fix some of the current shortcomings by growing and distributing food locally and in a more sustainable manner.
To start off, they often must borrow, rent or manage farmland in order to fulfill their dreams. Some begin as apprentices, working with experienced farmers to learn the basics before venturing out on their own.
GROW! takes an engaging and personal look at this new generation of sustainable farmers through the eyes, hearts and minds of 20 passionate, idealistic and fiercely independent young growers. In the film they speak of both the joys and the challenges involved in tending the land, from unpredictable weather and equipment breakdowns, to keeping their crops healthy. They also clearly present what motivates them, and what it takes to be successful as a farmer.
The film provides inspiration to all viewers to support this new crop of local and sustainable farmers through the food choices we make every day.
Reviews
"These young people are happy. Hard-working to be sure, but satisfied in their work, nourishing themselves and others, and the earth itself, with their unusual career choice to return to America's agrarian roots - before corporations and chemicals took control of our food production." - Atlanta Magazine
"GROW! offers the opportunity to understand a new generation of farmer... What we get is a picture of hardworking, passionate and, yes, idealistic 20 and 30-somethings who feel called to a 'real' job with tangible results." - Civil Eats
"Follows 20 young sustainable farmers on 12 farms in Georgia as they doggedly pursue careers in agriculture despite challenges related to land ownership and lack of farming experience." - Seedstock
Awards
Best American Documentary, Rome International Film Festival
Focus Award, Montana CINE International Film Festival
Best of Category (Food and Agricultural Issues), Montana CINE International Film Festival
This presentation explores the basis and purpose of various food handling and storage practices in the industry, as well as in home kitchens. Food spoilage, food intoxications and infections, along with food pathogens, food microorganisms and food additives are also discussed. The application and importance of proper storage methods, such as freezing, vacuum packaging and dehydrating, are introduced and explained.
Our current industrial method of food production is increasingly viewed as an unsustainable system, destructive to the environment and public health. But what is the alternative?
Fresh profiles the farmers, thinkers, and business people across the nation who are at the forefront of re-inventing food production in America. With a strong commitment to sustainability, they are changing how farms are run, how the land is cared for, and how food is distributed. Their success demonstrates that a new paradigm based on sustainable practices can be profitable and a model for our food system, if people choose to support it.
Fresh opens with a short summary of the problems and consequences of industrialized food production, then focuses primarily on the individuals who are creating new approaches to address environmental, health, and economic challenges throughout the food chain.
Joel Salatin is a world-famous sustainable farmer and entrepreneur who, by observing nature, devised a rotational grazing system for his animals that heals the land while making his operations many times more profitable than his conventional farming neighbors.
Will Allen, a former pro basketball player and recipient of a Macarthur "Genius Award", is now one of the most influential leaders of the urban farming movement. He teaches people in the inner city the value of healthy food and how to grow their own.
David Ball saw his family-run supermarket and a once-thriving local farming community dying with the rise of Walmart and other big chains. So he reinvented his business, partnering with area farmers to sell locally-grown food at an affordable price. His plan has brought the local economy back to life.
Fresh also features a farmer in Iowa who illustrates the struggles family farmers face, a hog farmer in Missouri who stopped using antibiotics on his pigs, and commentary by noted food expert and author Michael Pollan.
Reviews
"FRESH is just that--an upbeat and wonderfully fresh look at our food system and how to make it work better for the health of humans and the planet. It's a must see for everyone who eats." - Marion Nestle, Paulette Goddard Professor,
Department of Nutrition, Food Studies, and Public Health, New York University
"We all know about the problems with the American food system, but what about the solutions? FRESH is a bracing, even exhilarating look at the whole range of efforts underway to renovate the way we grow food and feed ourselves." - Michael Pollan, Author, In Defense of Food
"Absolutely first-rate..The film is not a preach-fest; it's an informative, inspirational, swiftly-edited and beautifully scored movie. What the doc does best is demonstrate.. that nature's own ways of doing things - nature's food chain, nature's circle of life - is, ultimately, the best treatment of land and livestock." - Moving Pictures Magazine
DVD (With Study Guide) / 2009 / (Grades 9-Adult) / 70 minutes
This DVD explains how one can modify Hispanic Foods to create heart-healthy meals, which are more like traditional foods of the region than those in the modern diet; emphasizes using more vegetables, healthier fats and portion control. It also gives a brief review of cardiovascular diseases and why it's important to modify the diet.
Contains the award-winning television special and 11 short films. Traces our relationship to food from a global perspective to personal action steps.
With beautiful visuals and inspiring stories, the Nourish film traces our relationship to food from a global perspective to personal action steps. Nourish illustrates how food connects to such issues as biodiversity, climate change, public health, and social justice.
Hosted and narrated by actress Cameron Diaz.
Features interviews with best-selling author Michael Pollan, sustainable food advocate Anna Lappe, chef Bryant Terry, pediatrician Dr. Nadine Burke, and organic farmer Nigel Walker.
Connections
By connecting seemingly unrelated people and places, this segment demonstrates the interdependence of our global community. Weaving together such themes as food and health, food and biodiversity, and food and community, "Connections" examines some of the most important issues of our time.
Seed to Table
This segment leads viewers on a remarkable tour of our food chain. The story follows two seeds-corn and tomato-each traveling a very different path to make a meal. "Seed to Table" vividly illustrates where our food comes from and how it gets to us.
Vote with Your Fork
With clarity and wit, best-selling author Michael Pollan shows how food serves as a metaphor for our values. In a far-ranging conversation, he invites a reflection on such questions as "What is food wisdom?" and "Why should we know the story of our food?"
Be the Difference
The final segment offers specific steps that individuals and groups can take to create a more sustainable food future. Themes include: Teach and Learn, Grow Your Own, Create Community, Change the Menu, Shop Wisely, and Take a Stand.
There is a revolution happening in the farm fields and on the dinner tables of America - a revolution that is transforming the very nature of the food we eat.
The Future of Food offers an in-depth exploration of several important developments in agriculture today including the diminishment of biodiversity, patenting of life, loss of family farms, consolidation of seed companies and the globalization of our food system. Using genetically engineered crops as a primary cause and result of these new developments, the film delves into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled the world's grocery stores for the past decade.
From the prairies of Saskatchewan, Canada to the fields of Oaxaca, Mexico, The Future of Food gives a voice to farmers whose lives and livelihoods have been negatively impacted by new, patented GMO seeds. The film uses animation to explain the process of recombinant DNA technology which allows "genetic engineering", the movement of DNA from one species to another. The legal foundations for, and consequences of, patenting life are explored in depth. The health implications, government policies and push towards globalization are presented as some of the reasons why many people are alarmed by the takeover of our food supply by corporations and their genetically engineered crops. The global battle over agricultural genetic engineering is as fierce now as ever.
Shot on location in the U.S., Canada and Mexico, and contrasting local trends with global realities, The Future of Food examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to control the world's food system. The film also explores alternatives to large-scale industrial agriculture, placing organic and sustainable agriculture as real solutions to the farm crisis.
This 2-Disc Educational Edition DVD features a stunningly comprehensive University level Curriculum, tailored for use in a variety of course settings and durations, as well as numerous bonus features and action resources. The curriculum was created by Dr. Joshua Muldavin who has put into this course the wisdom and knowledge gained over 25 years of international fieldwork and teaching about food and agricultural issues.
DISC 1 includes The Future of Food feature presentation as well as a supplemental web-enabled toolkit on DVD ROM, which provides the viewer with a wealth of information and educational utilities: essays, bibliographies, web resources, charts, tables, lesson plans, discussion questions, even nearly an hour of additional video content comprised of interviews with scientists.
DISC 2 is a treasure chest of special features; including a series of short films about family farmers, CSA's, seed saving, farmer's markets, and food in schools.
Reviews
"One of 2005's must-see documentaries!" -San Francisco Chronicle
"This stylish film is not just for food faddists and nutritionists. In the end, this documentary is a eloquent call to action." -The Telluride Daily Planet
"Quietly inflammatory. Unsettling." -Stephen Holden, New York Times
Awards
Best Documentary - DeadCenter Film Festival, OK
Best Documentary - Empire Film Festival, NY
Audience Award: Best Documentary - Ashland Independent Film Festival, OR
The nutritional value of foods is well documented and a healthful diet is essential to healthy living. Gaining more recognition are the medicinal qualities that some foods possess.
Learning Objectives
1) An overview of the Food Guide Pyramid, which pays special attention to proper serving sizes, will be provided.
2) It will be shown that specific foods can aid in the healing process.
3) Tips about eating healthfully by focusing on foods that contain the necessary vitamins and minerals will be given.
Take a close look at such dietary culprits as fat, sugar, and sodium, and learn how to avoid them and their harmful effects. Become aware that grains, fruits, and vegetables should make up the bulk of a healthy diet.
Learning Objectives
1) Students will be given the information that they need to combat the prevalence of fat, sugar, and sodium in the average diet.
2) The health benefits that result from increasing the amount of grains, fruits, and vegetables in one's diet will be explained.
3) Students will be shown that food manufacturers fill processed foods with unhealthy additives.
Nutrition guidelines have finally been established for the American people. This video explains the five major food groups and gives you information about how each affects your body. You'll learn how much food from each group should be in a healthy diet.
Learning Objectives:
Students will gain an understanding of how the new food guide pyramid separates foods from the five food groups into distinct levels.
The vitamins and/or minerals that each level provides will be discussed.
The number of calories and the amount of fat that one can consume and still maintain a healthy diet will be understood.
Kneaded, baked and sliced, this common food has built cities, changed religion and brought governments to ruin. We examine the rise and fall of our daily bread.
Fast Food is a fixture in the United States now spreading around the world. But its more than burgers and fries, weve always needed food to go. Unwrap the socio-economic origins and the impact on lifestyles.