Genetic Roulette: The Gamble of our Lives

Meat

2018

Meat is the modern story of the animals we eat, as told by the people who never get to say their piece - from the solitary hunter who believes everyone needs to be educated about their food, to an industrial pig farmer who argues that money isn't his primary driver.

Food Evolution

2017

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.

Fresh Start: A Marcus Harvin Story

2024

“Fresh Start: A Marcus Harvin Story” presents an intimate portrayal of Marcus Harvin’s journey as he transcends his past to make a profound impact on the lives of those around him. The documentary offers a rare glimpse into Marcus’s daily life, capturing his heartfelt mission to share not only food but also compassion through his innovative non-profit organization, Fresh Start. Through candid interviews with key figures in Marcus’s life, including Stephanie Harvin, Babatunde Akinjobi, and Bradley Woodworth, the film illuminates Marcus’s unwavering determination and the vital support system that has helped him achieve his dreams. Viewers are invited to follow Marcus for a day, witnessing his dream project in action—an extraordinary restaurant concept where the only payment required is one’s presence.

Government Cheese

2023

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.'

A Tale of Two Kitchens

2019

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.

Secret Ingredients

2018

While the debate continues about GMOs, Roundup and other toxic pesticides, this powerful film shares remarkable stories of people who regain their health after discovering the secret ingredients in their food and making a bold commitment to avoid them.

Food, Inc.

2008

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.

Planet Food: Japan

2012

Merrilees Parker travels to Japan to learn about its unique food culture. She begins her journey in Tokyo, at Tsukiji, the world's biggest fish market. Master chef, Romeo teaches her how to make the ultimate sushi, an art that takes years to master. Then it's off to a ramen museum, where you can try various regional styles of the noodle soup. Escaping the city, Merrilees takes the bullet train to Matsusaka where she visits a farm that produces the most expensive beef in the world. She also visits Kyoto and Mount Fuji for the annual Summer Fire Festival to gorge herself on wonderful street food.

Crazy Legs Conti: Zen and the Art of Competitive Eating

2004

Crazy Legs Conti is an eccentric New York window washer, nude model and sperm donor, and huge fan of the annual July 4th hot dog eating competition. When he casually breaks the world oyster eating record in New Orleans, he decides to dedicate himself to fulfilling his lifelong dream of becoming a professional competitive eater.

Cowspiracy: The Sustainability Secret

2014

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.

Center for Ecoliteracy: California Food for California Kids

The Center for Ecoliteracy advances school meal innovation and is pleased to introduce its California Food for California Kids initiative. Using the acclaimed Rethinking School Lunch planning framework and Cooking with California Food in K-12 Schools cookbook and professional development resource, the Center convenes food service directors from across California to support and inspire their work providing more fresh and freshly-prepared food for school children.

Ramen Heads

2017

In Ramen Heads, Osamu Tomita, Japan's reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients.