Chop, Chop, Chop

“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.

The human being feels generally as fascinated as fearful before death and the inevitable fact of dying. Workers at the cemetery of Palma de Mallorca, in Spain, face this harsh reality every day, so they have found a way to deal with it.

A particular reading of the hard years of famine, repression and censorship after the massacre of the Spanish Civil War (1936-39), through popular culture: songs, newspapers and magazines, movies and newsreels.

From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.

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.

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?

This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants.

On the border, the line as principle of property and belonging reaches an extreme dimension where it physically defines the sphere of its relations. Those who transgress it reconstruct these imaginary lines on a daily basis, redefining the traditional geography and occupying the non-spaces where others live in a temporary form of existence. These others, the non-citizens, are phantasmtic, exchangeable parts of a flexible market. Made invisible, they are permanently controlled persons. Under the pretext of a greater civilian security, they are kept clear from the public spaces reserved for the citizens with rights and pushed into non-public spaces, which are run by state and military surveillance, multinational operations servicing a European market and non-governmental organisations.

How safe is the future of the world’s food? This documentary explores a growing crisis in world agriculture. Plant breeding has created today’s crops, which are high yielding but vulnerable to disease and insects. To keep crops healthy, breeders tap all the genetic diversity of the world’s food plants. But that rich resource is quickly being wiped out. (NFB)

Industrial food production has provided the public with an abundance of food at very low prices. But with obesity and diabetes at record levels in Europe, there is clearly a problem with the food we eat. This documentary puts the spotlight on the agri-food industry and reveals how low-cost ultra-processed foods are really made.

A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.