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Food and Society


Food and Society



CHEF'S VOYAGE, A

Director: Remi Anfosso

A Chef's Voyage follows the celebrated American Chef David Kinch and his team from Manresa, their 3 Star Michelin restaurant in California, for a one-of-a-kind collaboration with three legendary French chefs at their iconic restaurants in Paris, Provence, and Marseille.

To mark the 15th anniversary of Manresa, Kinch decides to close shop for a month so he and his staff can embark on their France voyage. Planning the trip takes months; to represent the refined Californian cuisine of Manresa, the team must bring their own seasonings, sauces that take days to make, and lots of abalone. But the logistics are tricky: how to sneak the food on flights; unfamiliar host kitchens; a language barrier and more.

A Chef's Voyage takes us behind the scenes as the Manresa crew attempts to stage nine major meals over 10 days in the world's most cinematic venues, alongside culinary superstars, with the world watching (and tasting) - all to celebrate 15 years of Manresa excellence by doing what Chef Kinch and his team do best: creating meals and experiences worthy of those three stars.


DVD (English and French, With English Subtitles) / 2020 / 90 minutes

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WINE CRUSH (VAS-Y COUPE!)

Director: Laura Naylor

Wine Crush (Vas-y Coupe!) is a beautifully observed portrait of seasonal labor at a family-owned vineyard in France.

Every year for the harvest, a motley team of laborers travels from the north of France to the celebrated Selosse vineyard in the Champagne region. Many of them have been picking these grapes for a quarter century and, though the work can be grueling, there is a cherished comfort in the comradery, the lovingly prepared meals and the late-night partying. But as the winemaker begins to hand over the business to his son - and younger workers increasingly join the team - it is unclear if this harvest tradition can endure.

Weaving intimate verite scenes through the whirlwind labor of the harvest, Wine Crush (Vas-y Coupe!) is an immersive and affectionate look at a revolutionary natural Champagne-maker and his loyal workers, and an exploration of French social class, tradition and community.


DVD (French with English subtitles) / 2019 / 92 minutes

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CUBAN FOOD STORIES

Director: Asori Soto

After ten years living as an expat in the United States, Asori Soto decides to return to his homeland of Cuba to search for the missing flavors of his childhood. This is a journey to discover culinary traditions long thought lost due to the hardship that Cuba survived after the collapse of the Soviet Union.

Cuban Food Stories is a unique film about food, society, and culture on the island of Cuba. Through nine stories, Asori Soto explores the present culinary landscape of his homeland and provides a glimpse into what the future may hold. It is a personal road-trip adventure all around the island to discover the most authentic tales behind the Cuban cuisine.

The film gives unprecedented access to regions so remote that one can only arrive by raft, horseback, or swimming. A journey that will leave your mouth watering as we go from the middle of nowhere to the big cities and rediscover the culinary roots of an exciting Cuba in a time of change.


DVD / 2018 / 82 minutes

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EVOLUTION OF ORGANIC: THE STORY OF THE ORGANIC MOVEMENT

Directed by Mark Kitchell

The story of organic agriculture, told by those in California who built the movement.

EVOLUTION OF ORGANIC, which brings us the story of organic agriculture, told by those who built the movement. A motley crew of back-to-the-landers, spiritual seekers and farmers' sons and daughters rejected modern chemical farming and set out to invent organic alternatives. The movement grew from a small band of rebels to a cultural transformation in the way we grow and eat food. By now organic has mainstreamed, become both an industry oriented toward bringing organic to all people, and a movement that has realized a vision of sustainable agriculture.

This is not just a history, but looks forward to exciting and important futures: the next generation who are broadening organic; what lies "beyond organic"; and carbon farming and sequestration as a solution to climate change -- maybe the best news on the planet.

The film is divided into four "acts".

Act I: Origins - Looks at the beginning of the organic movement in California when the 60s counter-culture moved back to the land.

Act 2: Building Organic - Follows the development of increasingly effective organic farming techniques concentrating on the soil and the microbial life within it.

Act 3: Mainstreaming Organic - Organic booms, growing 20% annually for two decades.

Act 4: Organic Futures - The next generation of organic farmers as well as carbon farming and sequestering carbon dioxide hold out great hope for combating climate change.


DVD / 2017 / (Grades 10-12, College, Adults) / 86 minutes

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FOOD EVOLUTION

By Scott Hamilton Kennedy

Amidst a brutally polarized debate marked by passion, suspicion and confusion, Food Evolution, by Academy Award-nominated director Scott Hamilton Kennedy (The Garden, Fame High, OT: Our Town), explores the controversy surrounding GMOs and food. Traveling from Hawaiian papaya groves, to banana farms in Uganda to the cornfields of Iowa, the film, narrated by esteemed science communicator Neil deGrasse Tyson, wrestles with the emotions and the science driving one of the most heated arguments of our time.

In the GMO debate, both pro and anti camps claim science is on their side. Who's right? Food Evolution shows how easily misinformation, confusion and fear can overwhelm objective analysis. How do we ensure that our food supply is safe, and that everyone has enough to eat? How do we feed the world while also protecting the planet? Has genetic engineering increased or decreased pesticide use? Are GMO foods bad for your health? And, most importantly, what data, evidence and sources are we using to approach these important questions?

While the passionate advocates in the film are all concerned with the stewardship of safe, nutritious food for the planet, their differing views over what constitutes the truth have pit them against each other, rendering the very subject of food itself into an ideological battleground.

Enlisting experts such as Mark Lynas, Michael Pollan, Alison Van Eenennaam, Jeffrey Smith, Andrew Kimbrell, Vandana Shiva, Robert Fraley, Marion Nestle and Bill Nye, as well as farmers and scientists from around the world, this bold and necessary documentary separates the hype and emotion from the science and data to unravel the debate around food, and help audiences reach their own conclusions. In a debate in which all sides claim to be on the side of science, Food Evolution brings a fresh perspective to one of the most critical issues facing global society today.


DVD (Colosd Captioned) / 2017 / 144 minutes

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WHEN BANANA RULED

By Mathilde Damoisel

Bananas are everywhere: Americans eat nearly 10 billion of them per year, consuming more pounds of bananas than apples and oranges combined.

WHEN BANANA RULED tells the story of the men who made bananas the most ubiquitous fruit in the world, through a multinational empire that dominated production and sales, overthrew governments, and created a business model still largely used by today's tech giants.

The story of bananas as commodities begins with a failed railway project started in Costa Rica in 1871, led by American Minor Cooper Keith. When the Costa Rican government defaulted on its payments to Keith for its construction, the businessman faced ruin. His salvation? Bananas. Keith would go on to co-found the United Fruit Company and within decades—after a concerted campaign led by the father of public relations, Edward Bernays—bananas became a staple of the North American diet. Animated mascot Miss Chiquita Banana was a pop culture icon, doctors recommended bananas as an ideal food for children, and bananas popped up in movies and Broadway musicals.

But, as WHEN BANANA RULED documents, the entire enterprise was built on a rapacious, imperialist business model that required the domination of countries including Guatemala, Honduras, and Colombia. United Fruit took over critical national infrastructure like railways and ports, rapidly expanded plantations by displacing small (often Indigenous) farmers, bought itself favorable legislation, and, like today's largest companies, sheltered profits offshore to avoid taxes.

Life on the plantations was a world within a world: A strict hierarchy with white managers from the best business schools, foremen from the US South (recruited for their knowledge of slavery), and black laborers paid largely in company food coupons and strictly forbidden to unionize. When a new, revolutionary government was formed in Guatemala, United Fruit's plantations were nationalized. What happened next came straight from the playbook that would dominate US foreign policy in the region: claim a Communist threat, persuade legislators back home of its dangers, bomb the country, and install a new, pro-American and pro-business regime.

Using a rich trove of archival footage and documents, including letters to and from lobbyists, telegrams, vintage ads and movie clips, and gorgeous, hand-tinted stills, WHEN BANANA RULED is a story of intrigue that touches on economics, international politics, the history of multinational business and reveals how an array of forces conquered the world through a simple fruit.


DVD (Color, Closed Captioned) / 2017 / 52 minutes

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FOOD FOR CHANGE: THE STORY OF COOPERATION IN AMERICA

Directed by Steve Alves

The deep history of cooperatives in America -- the country's longest-surviving alternative economic system.

FOOD FOR CHANGE looks at the current resurgence of food cooperatives in America and their unique historic place in the economic and political landscape. Born in the heartland, cooperatives are seen as the middle path between Wall Street and Socialism.

The film profiles several food co-ops that have revived neighborhoods and communities - right in the shadows of corporate agribusinesses and supermarket chains. It's an inspiring example of community-centered economies thriving in an age of globalization.


DVD / 2016 / (Grades 7-12, College, Adult) / 82 minutes

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FOOD COOP

Directed by Tom Boothe

Looks at the workings of a highly profitable supermarket, Brooklyn's Park Slope Food Coop, which for 44 years has been a shining example of a successful alternative economic system at work.

FOOD COOP takes us deep into the belly of the Park Slope Food Coop, one of America's oldest cooperative food supermarkets, with a healthy dose of insight and wit.

Nestled deep in New York City, which, for many, exemplifies both the glory and the horrors of the capitalist spirit, you can find this highly prosperous institution, just as American and certainly more efficient than Wall Street, but whose objective is entirely non-profit. Working against everything that defines "The American Way of Life," the basic principles of the Park Slope Food Coop are simple: each of its 16,000 members work 2.75 hours per month to earn the right to buy the best food in New York at incredibly low prices. This Brooklyn coop founded in 1973 is probably the best implemented socialist experience in the United States.

Through FOOD COOP, you will see this institution come to life and witness how the enthusiasm that animates the Park Slope Food Coop demonstrates a potential for change; how the coop's mode of participation viscerally teaches democracy to those who take part in its activities.


DVD / 2015 / (Grades 7-12, College, Adult) / 97 minutes

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JUST EAT IT: A FOOD WASTE STORY

Directed by Grant Baldwin

Filmmakers and food lovers Jen and Grant dive into the issue of food waste from farm, through retail, all the way to the back of their own fridge.

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 cold turkey and survive only on foods that would otherwise be thrown away. In a nation where one in 10 people is food insecure, the images they capture of squandered groceries are both shocking and strangely compelling. But as Grant's addictive personality turns full tilt towards food rescue, the "thrill of the find" has unexpected consequences.

Featuring interviews with TED lecturer, author and activist Tristram Stuart, acclaimed author Jonathan Bloom, and food/agriculture scientist Dana Gunders, JUST EAT IT looks at our systemic obsession with expiration dates, perfect produce and portion sizes, and reveals the core of this seemingly insignificant issue that is having devastating consequences around the globe. JUST EAT IT brings farmers, retailers, inspiring organizations, and consumers to the table in a cinematic story that is equal parts education and delicious entertainment.


DVD / 2014 / (Grades 7-12, College, Adult) / 73 minutes

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LAST SEASON, THE

Director: Sara Dosa

Every September over 200 seasonal workers, most of them Cambodian, Lao, Hmong, Mien and Thai, set up a temporary camp near the tiny town of Chemult, Oregon. They remain until the first snowfall, searching the lush woods of Klamath County for the rare matsutake, a fungus highly prized in Japan. This sensitive, probing documentary examines the bond between two of these hunters in one unusually hard season.

Elderly Roger Higgins is a Vietnam vet who returned from the war traumatized and alienated. "We couldn't get a job, so we made our own jobs. I would get out there in the woods and just work." Kouy Loch is a Cambodian immigrant whose experience as a starving slave laborer under the Khmer Rouge taught him the foraging skills that now afford him a living. The men cemented their relationship years before over the shared pain of their Southeast Asian experience, becoming almost like father and son as they traipsed through the trees together. But Roger is too sick to do much hunting this year, and Kouy must walk the forest on his own.

The Last Season contrasts the past with the present, the camaraderie of the mushroom hunters' camp with Higgins's remote home in the woods and the hope of a yearly treasure hunt with the vagaries of climate and falling prices. The result is a poetic film about friendship, nature and life.


DVD / 2014 / 78 minutes

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LUNCH LOVE COMMUNITY

Directed by Helen De Michiel

Passion, creative energy and persistence come together when Berkeley advocates and educators tackle food reform and food justice in the schools and in the neighborhoods.

How are citizens transforming local food systems? How are innovators changing the way children eat in schools? How do we talk about culture, identity and responsibility through the lens of food and health?

LUNCH LOVE COMMUNITY is a beautiful and engaging story of how a diverse group of pioneering parents and food advocates came together to tackle food reform and food justice in the schools and neighborhoods of Berkeley, CA.

Through a mosaic of twelve interconnecting short documentaries, the film explores food and education, children and health, and citizens making democratic change. This is a rich and multi-dimensional story of passion, creative energy, and idealism -- a project linking the ways we teach our children to eat and understand food to the traditional passing of powerful values from one generation to the next.

LUNCH LOVE COMMUNITY is divided into three thematic programs - Heart, Body, Mind - each containing four short films.


DVD ( Closed Captioned) / 2014 / (Grades 7-12, College, Adult) / 78 minutes

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SEARCH FOR GENERAL TSO, THE

Directed by Ian Cheney

A quest to understand the origins of this ubiquitous, spicy red chicken dish and to explore the history of Chinese-American food.

This mouthwateringly entertaining film travels the globe to unravel a captivating culinary mystery. General Tso's Chicken is a staple of Chinese-American cooking, and a ubiquitous presence on restaurant menus across the country. But just who was General Tso? And how did his chicken become emblematic of an entire national cuisine?

Director Ian Cheney journeys from Shanghai to New York to the American Midwest and beyond to uncover the origins of this iconic dish, turning up surprising revelations and a host of humorous characters along the way. Told with the verve of a good detective story, THE SEARCH FOR GENERAL TSO is as much about food as it is a tale of the American immigrant experience.


DVD / 2014 / (Grades 7-12, College, Adults) / 73 minutes

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FOOD FOR LOVE

Director: Marianna Economou

The all embracing love of the Greek mother stretches around the globe. However far away her child may be, she will always make sure that he will have a good supply of mother's food! Food in the hands of Greek mothers is a powerful practical and symbolic tool that bridges any geographical and emotional distance and keeps the family bonds tight forever! By focusing on three Greek mothers and their use of food, the documentary opens a window onto the particularity of the Greek family with the powerful mother figure at the center and the children as kings and queens!


DVD (Greek, With English Subtitles) / 2013 / 52 minutes

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WHAT'S FOR DINNER?

By Jian Yi

Meat is now central to billions of people's daily meals. The environmental, climate, public health, ethical, and human impacts are enormous and remain largely undocumented. 'What's For Dinner?' explores this terrain in fast-globalizing China through the eyes of a retired pig farmer in rural Jiangxi province; a vegan restaurateur in Beijing; a bullish young livestock entrepreneur; and residents of the province known as the 'world's factory' contending with water polluted by wastes from pig factory farms. They personalize the vast trends around them, in a country on the cusp of becoming a world power. Given that every fifth person in the world is Chinese, what the Chinese eat and how China produces its food, affects not only China, but the world, too.


DVD (Color) / 2013 / 29 minutes

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FUTURE FOOD: BIG OR SMALL? (USA)

Directed by Alex Gabbay

What's the best method of growing food for a hungry population of 9.5 billion people: Big, or small?

In the USA alone there are approximately 5 million fewer farmers today than there were in the 1930s. Economies of scale suggests that bigger is better when it comes to feeding a hungry planet. But bigger often requires mechanization and compromise, such as new strains of E. coli bacteria and rising obesity. Often, big also requires growing the same crop varieties.

Many countries are realizing there is a price to "big" that's not factored in at the checkout counter and, as a consequence, a "small farmer" revolution is unfolding in many rich countries including the US. What's the best method of growing food for a hungry population of 9.5 billion people? Big, or small?


DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes

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FUTURE FOOD: FAT OR SKINNY? (INDIA)

Directed by Arjun Pandey

The people of India are faced with a choice: indulge in a Western-style fast food diet, or embrace healthy and indigenous alternatives.

Everyday, as India awakes, 1.2 billion people need to be fed. By 2050 it could be 1.7 billion. Half a billion small scale farmers supply most of India's food. Traditionally, Indians have eaten the healthy cuisine of India's 29 states, but as people move to the cities there's a growing demand for fast processed food, the so-called 'junk food' accused of causing obesity and chronic health problems.

Now India is a country on the edge of two possible futures: a future that's well fed and healthy; or a future with Western diets and Western obesity. With so many hungry people to feed, is it possible to eat in ways that are nutritionally and environmentally sustainable? What role do governments have to play in creating economic incentives for sustainable diets?


DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes

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FUTURE FOOD: FOOD OR FUEL? (KENYA)

Directed by Christine Kinyanjui

Kenyan farmer Moses Shaha journeys through the Tana Delta, where farmers are starting to grow jatropha, a biofuel crop.

While Africa is short of food, the world is running short of fuel. Until now the fuels that power prosperity have been mostly coal, oil and gas. But these fossil fuels can pollute, and are running short, whereas new technology means cars, even power grids, can run on fuels from crops like ethanol from corn or sugar cane. It's been estimated world demand for biofuels over 20 years will need an area one and a half times the size of Kenya.

Kenyan Farmer and campaigner Moses Shaha is cynical about biofuels. He journeys through the Tana Delta, where farmers are starting to grow jatropha, a biofuel crop, to understand if is a threat to farming land and food security as he fears, or if biofuels can in fact inspire innovation and help the environment long-term.


DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes

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FUTURE FOOD: NEAR OR FAR? (NIGERIA)

Directed by Remi Vaughan Richards

The Nigerian Minister for Agriculture wants to ensure Nigerians eat food grown in Nigeria.

The proponents of globalization suggest we buy our food from the cheapest sources, no matter where in the world that might be. Now that food prices are rising again, countries rich and poor have begun to reconsider the price of imported food and many governments, from Brazil to Micronesia, are setting quotas in support of local food production.

Nigeria, the world's seventh most populous country, is one of the world's largest food importers. The charismatic Akinwunmi Ayo Adesina, Nigerian Minister for Agriculture, believes it is his job to ensure Nigerians eat food grown in Nigeria. Experts say the Minister's plans could be a model for other African nations. But do people really want to eat only food grown at home? What impact do food policies have on the local economy and local diets? And in a globalized world, is self-sufficiency really the answer?


DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes

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FUTURE FOOD: OLD OR NEW? (PERU)

Directed by Ernesto Cabello

In Lima, Peru, a new generation of top chefs are cooking with traditional ingredients and supporting traditional livelihoods.

The very future of food -- and farming -- is being re-imagined in a city where nobody dined out 20 years ago, where there is no national tradition of gastronomy, and where there is considerable malnutrition. But in the capital of Peru, a city not so long ago wracked by Shining Path terrorist violence, the top chefs -- men and women like Gaston Acurio, Javier Wong and Pedro Miguel Schiaffino -- believe gastronomy can achieve social justice.

Can this model really meet the challenge of providing enough food for 9.5 billion people by 2050? Scientists at Lima's agricultural university say we just can't afford to ignore the new models of industrial agriculture in favor of traditional methods. Is there room in the mix for the old and the new?


DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes

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FUTURE FOOD: STAY OR GO? (CHINA)

Directed by Alex Gabbay

Who will grow China's food as young people leave the countryside for the cities?

In many remote areas of China young people have little choice but to stay on the land, and yet they may face a destitute future, with millions of farmworkers in China earning less than two dollars a day. Although there are some exceptions, farming is not generally seen as a "sexy" career choice.

The reality is that in China and around the world, young people are fleeing the countryside and moving to the big cities. Who will grow the food that feeds future generations? How can young people be convinced that farming is a good option? Californian-born Rand and his wife Sherry are the founders of Resonance China, a social media agency in Shanghai. They use the internet to create and identify trends and tricks that can create a buzz for global brands. FUTURE FOOD sets Resonance a task: can they make farming popular with young people?


DVD / 2012 / (Grades 7-12, College, Adult) / 29 minutes

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RAW AND THE COOKED, THE

Director: Monika Treut

Taiwan is known for one of the most diverse cuisines in Asia. A sumptuous exploration of the island's culinary traditions and mix of cultures, the film begins in Taipei, circles the island, and then heads inland. Along the way we enter the restaurant Shin Yeh atop the city's Taipei 101 skyscraper; are treated to a lesson on eating soup dumplings; and visit an aboriginal chef who makes bouillabaisse within a tree trunk, cooked by heated stones.


DVD-R (Taiwanese with English Subtitles) / 2012 / 83 minutes

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FAST FOOD OFF THE SHELF

Director: Fernando Martinez

In December of 2002, McDonald's had to shut down their restaurants in Bolivia. The company cited financial problems, but the real reasons were to be found elsewhere. Bolivia may be a small, poor nation on the global market, but a country's fierce local food culture can be sometimes a more powerful factor than economic clout. In his first feature-length documentary, Fernando Martinez shows what happened, a story driven by the characters behind the events and their life stories, such as renowned cooks and a review of popular sayings about the Bolivian food. The symbolism is obvious when a multinational giant is 'brought to its knees' by a country's traditions and heritage.


DVD (Spanish, With English, French Subtitles) / 2011 / 60 minutes

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PLANEAT

Directed by Shelley Lee Davies, Or Shlomi

Makes the case for a plant-based diet which is good for our bodies, good for the environment and mitigates climate change.

Where have we gone wrong? Why has the death rate from heart disease and cancer exploded in recent times? Why are the ice caps melting, the oceans dying and the forests being cut down as we produce the food necessary to support our burgeoning populations?

Against a backdrop of colorful and delicious food grown by organic farmers and prepared in the kitchens of world-famous chefs, PLANEAT for the first time brings together the ground-breaking studies of three prominent scientists who have made it their life's work to answer these questions. Dr. T. Colin Campbell in China by exploring the link between diet and disease, Dr. Caldwell Esselstyn's use of nutrition to treat chronically ill heart disease patients, and Professor Gidon Eshel's investigations into how our food choices contribute to global warming, wasteful land use and lifeless oceans.

PLANEAT inspires you to make the right food choices: choices that can dramatically reduce your risk of heart disease and cancer, protect our environment and make our planet sustainable while celebrating the joys of food.


DVD / 2011 / (Grades 7-9, College, Adult) / 72 minutes

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FOOD DESIGN

By Martin Hablesreiter and Sonja Stummerer

The sound of sausage: When a bite produces a distinct crunch, they taste particularly good. Fish sticks, on the other hand, don't make such great noises, but they can be arranged nicely in the pan. And is it merely a coincidence that bologna fits perfectly onto a slice of bread, and that when combined, they make up a popular snack?

Designers create clothes, furniture, cars and all kinds of useful items. So why not food? Food designers work on things to eat, giving them a certain style and function. They not only make sure that food and drink fill our stomachs, but also that the eating process is practical and appeals to all the senses - so that we're hungry for more.

FOOD DESIGN takes a look at the secret chambers of a major manufacturer of food, where designers and scientists are defining your favorite mouthful of tomorrow. It shows how form, color, smell, consistency, the sounds made during eating, manufacturing technique, history and stories are all aspects of food and eating that both influence food design, and are created by it.


DVD (Color) / 2009 / 52 minutes

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I'M NOT NUTS: LIVING WITH FOOD ALLERGIES

Exploring food allergy information and solutions.

I'm Not Nuts explores the misinformation many have about food allergies through the experiences of several families. The term "food allergy" has been misinterpreted as anything from stomachaches to rashes but is most often confused with the condition of food intolerance. However, food allergies are a serious medical condition and can be life-threatening. That is why having the facts is essential to healthy, quality living.

This documentary features interviews and insights from several noted medical professionals alongside representatives from worldwide food allergy support and advocacy groups. They discuss the possible causes of food allergies, the coping challenges and strategies, and the medical, emotional and social impact these allergies have on families.

I'm Not Nuts is a positive, solution-based exploration of food allergies designed to educate and inform. It shows the simple, educated steps that can be taken to effectively live with this condition so that a rich, productive life can be enjoyed.


DVD / 2008 / 84 minutes

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FOOD BEWARE: THE FRENCH ORGANIC REVOLUTION

Director: Jean-Paul Jaud

For the first time ever, our children are growing up less healthy than their parents. As the rate of cancer and childhood obesity climbs ever upward each year, we must ask ourselves, why is this happening? What can we do to save our children's health - and our own?

Food Beware takes a look at a small village in the mountains of France, where - in opposition to powerful economic interests - the town's mayor has declared that the school lunchroom will serve mostly local food, grown by organic methods.

Featuring interviews with children, parents, teachers, health care workers, journalists, farmers, elected officials, scientists and researchers, we learn about challenges and rewards of their stand - the abuses of industry as well as the practical solutions at hand. What will it take to save our food supply? This moving testament to one community's answer is food for thought, and a case study of a growing revolution.


DVD (French, With English Subtitles) / 2007 / 112 minutes

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BRAVE NEW FOODS: THE BIOTECH REVOLUTION

Learn that even those organic apples or free range chicken breasts from the local health food grocery are products of extensive genetic manipulation. Learn that almost every food we eat today is shaped by centuries of "tampering with nature" that changed often inedible and even poisonous plants into tasty and nutritious foods.

Scientists see crops as building blocks for energy, chemicals, plastics, and even construction materials. The biotech revolution could change our society from one that runs on hydrocarbons to one based on carbohydrates. Explore the potential benefits and risks of bioengineered foods.


DVD / 24 minutes

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SCIENTIST, THE IMPOSTER AND STALIN, THE: HOW TO FEED THE PEOPLE

By Gulya Mirzoeva

Nikolai Vavilov was a brilliant biologist, agronomist, and geneticist whose life and career were driven by one passion: feeding the world. More specifically, feeding the Soviet Union, whose early decades were repeatedly marked by famines that killed millions.

Trofim Lysenko, Vavilov's slightly younger contemporary, was also a biologist and agronomist. He made a name for himself by claiming to have developed a technique to boost wheat production, among other innovations. His innovations were more hype than science, and some led to disastrous results.

THE SCIENTIST, THE IMPOSTER AND STALIN recounts the gripping story of these two men and their scientific and political rivalry, set against the intrigue and purges of the Stalinist USSR.

Vavilov traveled the world collecting plant specimens in an effort to learn from the biodiversity of the planet and to store seeds for future research. He studied in the West and shared knowledge with his fellow scientists. He was also a firm believer in the Soviet project. "Without science, we cannot construct socialism," he wrote. "The work of the large-scale selection of plants begins with revolution."

At first, Stalin was impressed, favoring Vavilov and his work. But when Stalin's massive collectivization of agriculture led to disaster, he needed someone to blame - and biologists were high on the list. Vavilov wasn't arrested - yet. But his long-term approach to studying biodiversity fell out of favor.

Enter Lysenko. He rejected the existence of genes and believed the fundamental characteristics of plants could be forever changed through human action - positions that aligned nicely with the Soviet project of creating a "new man." The data for Lysenko's findings were inadequate or faked. But no matter. He had Stalin's backing, and scientists who opposed him found themselves imprisoned and, in many cases, executed. Eventually, Vavilov's time came too: he was arrested during a trip to Ukraine in 1940 and sentenced to death.

Lysenko, the charlatan, became president of the Academy of Agricultural Sciences. Vavilov, the scientist, died of hunger in one of Stalin's prisons.

Made entirely with previously unreleased archival footage, THE SCIENTIST, THE IMPOSTER AND STALIN offers a rare immediacy to events that took place decades ago. It is both an engrossing story and a warning about the disastrous results of yoking science to politics.


DVD (English, Russian, With English Subtitles, Color, Black and White, Closed Captioned) / 55 minutes

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