Buried Seeds

The key to the communal laundry room in the block of flats on the Rue de Genève 85 in Lausanne serves a much greater function than merely unlocking the door. This encounter between a symbol of typical Swiss mentality with a penchant for order and the tenants who have been housed here by the city’s social services department is not something to be taken for granted. Although the laundry room is normally located in the cellar, the tenants in this building share a tiny laundry room off the entrance hall because the cellar is reserved for prostitution. To maintain order and cleanliness, the landlord hires Claudina, a new “laundry woman”.

Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, directed and executive produced by Guy Fieri and Frank Matson, intimately chronicles the impact of the pandemic on the restaurants of four chefs familiar to viewers of The Food Network: Antonia Lofaso, Marcus Samuelsson, Maneet Chauhan, and Christian Petroni. Unfolding as the COVID-19 outbreak sweeps across the US, Restaurant Hustle 2020: All on the Line follows these chefs as they face the reality of shutting down, laying off staff, and finding alternate ways to save their beloved restaurants and industry.

What does a retired police officer, a dog trainer, the founder of a political party and anti-government protesters have in common? They've all met on the streets of Bucharest, 23 years after the Romanian Revolution, determined to reclaim the public space. Vlad Petri is following their stories for one year, from the first days of the anti-government protests to the final days of the Referendum against the President. The film raises questions about the role of the public space, the power of the individual and the understanding of democracy in a society caught between a communist past and an uncertain future.

Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he cooks meals and develops deep relationships with the elders he meets. When one of his closest friends dies, he faces the challenge of his lifetime: cooking a 108-course feast in her honor for her family.

Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”

The last collaboration of Artavazd Peleshian and cinematographer Mikhail Vartanov is a film-essay about Armenia's shepherds, about the contradiction and the harmony between man and nature, scored to Vivaldi's Four Seasons.

A journey into four classical elements through the four main characters of the film. The main characters in the movie represent each of their own elements.

A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.