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David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef?
The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold.
The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.
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.
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.
Examines the complex and controversial world of today's exploding organic food industry.
The last ten years have seen a phenomenal explosion in the organic food movement as it has moved from niche market to mainstream. Today, it is the fastest growing segment of the food industry attracting all of the major food corporations. THE NEW GREEN GIANTS looks at a number of these new and old organic corporations and shows how they are managing, or in some cases, failing to live up to the idealistic dreams first espoused by the back-to-the land folk of the late sixties and early seventies.
The documentary also looks at some of the bigger questions surrounding organic food. Is it really healthier? Is it truly organic? Is it possible to grow from a mom-and-pop operation to become a huge supplier of major grocery chains? Is it actually sustainable? Is it realistic to think the world can be fed organically?
The program further examines everything from stealth ownership of organic product lines by large corporations to how organic strawberries have become the focus of a major health debate and how is it that today the world's largest processor of organic food is located in a remote province of China. THE NEW GREEN GIANTS reveals the complex and controversial world of today's organic food industry.
Among those featured are: Gary Hirshberg/Stonyfield Farms, Steve Demos/Silk, Michael Potter/Eden Foods, Maggie Brown/Swanton Berry Farm, George Siemon/Organic Valley, Arran Stephens/Nature's Path, Myra Goodman/Earthbound, and Dick Peixoto/Lakeside Organic.
A gluten intolerant filmmaker's quest for the perfect loaf leads to unexpected discoveries about modern bread.
Michael Pollan (author of "Cooked: A Natural History of Transformation") told the filmmaker, Maggie Beidelman, that her gluten intolerance could all be in her head. She half agreed with him, because the number of Americans buying into the $10.5 billion "gluten-free" industry is disturbing. There is so much more to learn about wheat - and how it has changed in just the last couple of generations - before we completely sign it off.
In this film, Ms Beideman journeys from farm to mill to table on a quest for answers about gluten intolerance and a hunt for the perfect loaf, one she can eat without getting sick. Along the way, she makes some unexpected discoveries about crucial changes to the wheat itself and how it is processed and fermented. Let's just say that bread as you know it, is not what you think.
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.
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.
Tap into the current trend of eating locally grown foods without the use of chemical pesticides or hormones! The basics of sustainable farming is explored through the eyes of three highly trained chefs who leave their big city jobs to carve out a place to grow fresh, healthy ingredients for their gourmet dishes. Discover how farm fresh food is grown, distributed and marketed as it travels from the farm to the table.
Getting children to eat can be a constant battle for some parents, while other parents may be restricting foods to thwart weight gain. In "Kids and Family Food Issues", child feeding expert Dr. Katja Rowell presents six segments that address many feeding issues that families with young children may be facing and offers practical solutions to make meals a pleasant experience for both parents and children. Segment topics include:
~ How to make family meals happen
~ Helping picky eaters
~ Family meals when you're eating out
~ How to feed children labeled "overweight"
~ How to feed children labeled "underweight"
~ How to plan snacks
Fast food often gets a bad rap. High amounts of saturated fat, trans fat, sugar, sodium, and calories, and a lack of fruits and vegetables make most fast food choices not the best in terms of nutrition. Join Rickey and Genevieve as they explore the world of fast food with fun and humor as they help viewers learn how to make the healthiest choices when eating on the go at fast food restaurants.
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.
Yes, it is possible to modify the "soul food" diet to make it less harmful for cardiovascular health. This DVD reviews cardiovascular disease, and shows how the nutritional "bullets" of salt, bad fats, sugar and large portions contribute to it. This program suggests ways to reduce these risk factors and still allow one to enjoy "soul food".
At last! The new food pyramid, or rather, food pyramids, explained. Exploring MyPyramid takes the viewer on a tour of the pyramid, using a sample 2000 calorie/day diet. The key points of the 2005 Dietary Guidelines are incorporated, with lots of examples.
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.
Use of a new food label, listing amount of trans fat will be required in 2006.This program will help consumers understand just what is meant by partially- hydrogenated or trans fat. It will help them use the label to make the healthiest choices when they shop for food. All terms defined. Portion sizes shown.
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.
Our health, and therefore our quality of life, is intimately linked with what we eat. This helpful how-to program offers practical guidelines to achieve a wholesome, balanced diet. Host Brendan Gregory and Dr. Rosy Daniel, the Medical Director of the Bristol Cancer Center, remind viewers that because we are all different, what works for some, may not necessarily work for others; so it's vital to examine what we eat and the effects different foods have on our physical health, well-being and overall sense of vitality.
No other food issue in the 21st century has aroused greater passion than the furor over genetically engineered food. Is it different from traditional hybrid techniques? Should it be labeled? Will it create super-bugs? These and other issues are discussed.
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.