The Automat

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits himself to a complete check-up by three doctors, comparing his weight along the way, resulting in a scary conclusion.

“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.

In this modern, coming of age documentary, Naomi, Jojo and Arham grapple with economic divides, gender roles, and family dynamics while competing in the fastest growing high school sport in the country: girl’s wrestling.

Filmmakers Alan and Susan Raymond spent three months in 1976 riding along with patrol officers in the 44th Precinct of the South Bronx, which had the highest crime rate in New York City at that time.

In 1910, the Pennsylvania Railroad successfully accomplished the enormous engineering feat of building tunnels under New York City's Hudson and East Rivers, connecting the railroad to New York and New England, knitting together the entire eastern half of the United States. The tunnels terminated in what was one of the greatest architectural achievements of its time, Pennsylvania Station. Penn Station covered nearly eight acres, extended two city blocks, and housed one of the largest public spaces in the world. But just 53 years after the station’s opening, the monumental building that was supposed to last forever, to herald and represent the American Empire, was slated to be destroyed.

A look at the world of US writer Paul Auster, on the occasion of the publication of his new novel, an exploration of human identity and the soul of New York, the city that Auster has portrayed as no one else has ever done.

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.

A look at the history of the Statue of Liberty and the meaning of sculptor Auguste Bartholdi's creation to people around the world.

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.