Treat how you want to be treated
This documentary portrays the life of Xime Minutti, a young university who dedicates her time to taking care of the puppies on the streets of Cholula Puebla.
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When your knife turns blunt, do you sharpen it or let it become a glorified butter knife at dad's company brunches? Something only you can answer.
Summer is a permanent state of mind in Limassol, a once small seaside town in Cyprus now transforming into the oligarch paradise of the Mediterranean. Within its asphyxiating environment, Tina, a depressed food stylist is ready to give up on everything on the day of her birthday, until an extraordinary encounter changes her life.
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.
A film about the unprecedented Swiss grassroots movement of regular citizens who rise to aid thousands of refugees stranded at the European borders. In rich and safe Switzerland people from all backgrounds leave their regular life behind to support people in need. There is a Swiss farmer and his wife who keep cows in the Swiss Alps, a former commander of the Swiss Army, an elder rich lady residing at the lakeside, and a successful comedian and entertainer. These unexperienced volunteers take on an adventure that will change their lives forever.
On behalf of "oppressed bugs everywhere," an inventive ant named Flik hires a troupe of warrior bugs to defend his bustling colony from a horde of freeloading grasshoppers led by the evil-minded Hopper.
Steve Coogan and Rob Brydon continue their travelogue series with a visit to Greece.
Rokas and Inga, a couple of young Lithuanians, volunteer to drive a cargo van of humanitarian aid to Ukraine. They cross the vast snowy lands of the Donbass region, drifting into the lives of those affected by the war.
Remy, a resident of Paris, appreciates good food and has quite a sophisticated palate. He would love to become a chef so he can create and enjoy culinary masterpieces to his heart's delight. The only problem is, Remy is a rat. When he winds up in the sewer beneath one of Paris' finest restaurants, the rodent gourmet finds himself ideally placed to realize his dream.
Following a near-death experience France's leading chef throws himself into a quest seeking the flavor that has confounded his life since he was defeated by a Japanese chef's bowl of noodles as a young man.
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 and survive only on discarded food. What they find is truly shocking.
Ketchup and mayonnaise have experienced a global success. We love them, but we know almost nothing about them. How have they crossed the centuries and continents since their creation? From industrial tomatoes, specially shaped for the industrial process, to dried egg yolk powder dedicated to the food industry, industrial version sauces are surprising. However, it is possible today to eat gourmet versions of ketchups and mayonnaise. And it is not of little consequence to choose quality ones, because scientifically, they are indeed addictive.
Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.
A widower and his daughter deal with the death of the man's wife.
Stanley the Pembroke Welsh Corgi is left behind in the break of an apocalypse. All he wants to do is get back to his owner...
An outcast half-wolf risks his life to prevent a deadly epidemic from ravaging Nome, Alaska.
Primo and Secondo, two immigrant brothers, pin their hopes on a banquet honoring Louis Prima to save their struggling restaurant.
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.
The Golden Kingdom of Thailand is home to some of the most pungent and spicy fresh ingredients in the world. Regarded as the world's fourth most popular cuisine, Thailand is valued for its low fat content and health enhancing properties. Join Merrilees as she visits paddy fields and aircraft-hangar sized rice barges, shops in the floating markets of Bangkok and the night market in Chiang Mai and discovers beautiful fresh fruit and the notoriously smelly durian fruit.
A culinary connoisseur and a chef go on a hunt for a rare animal.
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