Breaking Bread

Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs his film by working backwards and finding the sources for these items and how they reach our plates. As Moullet’s investigation deepens, however, the film moves beyond the confines of a simple exploration of food origins into more political and social realms, not only relating to food but also to the medium of film.

A film about the importance of heirloom seeds to the agriculture of the world, focusing on seed keepers and activists from around the world.

How mass protests on the Israel-Gaza border led to one of the deadliest days in a generation. One year later, a moment-by-moment investigation, drawing on exclusive interviews in Gaza and Israel and videos of the protests and bloodshed.

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.

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.

A chronicle which provides a rare window into the international perception of the Iraq War, courtesy of Al Jazeera, the Arab world's most popular news outlet. Roundly criticized by Cabinet members and Pentagon officials for reporting with a pro-Iraqi bias, and strongly condemned for frequently airing civilian causalities as well as footage of American POWs, the station has revealed (and continues to show the world) everything about the Iraq War that the Bush administration did not want it to see.

Over the past few years, Israel's ongoing military occupation of Palestinian territory and repeated invasions of the Gaza strip have triggered a fierce backlash against Israeli policies virtually everywhere in the world—except the United States. This documentary takes an eye-opening look at this critical exception, zeroing in on pro-Israel public relations efforts within the U.S.

Czech Photographer Josef Koudelka grew up behind the Iron Curtain and always wanted to know "what was on the other side". Forty years after capturing the iconic images of the Soviet invasion of Prague in 1968, the legendary Magnum photographer arrives in Israel and Palestine. On first seeing the nine-meter-high wall built by Israel in the West Bank, Koudelka is deeply shaken and embarks on a four-year project in the region which will confront him once again with the harsh reality of violence and conflict. Director Gilad Baram, Koudelka's assistant at the time, follows him on his journey through the Holy Land from one enigmatic and visually spectacular location to another.

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.

A humor-inflected history of the of the number one, covering military applications in ancient Rome, the measurement of distances in India, and the decimal system created by Leibnitz.

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.