Streaming Videos

What's the story of our food? Where did it come from and how did it get to us? What is the impact of the food choices we make?. Nourish vividly illustrates how what we choose to eat - individually and as a society - has an effect around the world, and how making more wholesome choices can improve the health of the environment, our communities and ourselves.. With beautiful visuals and inspiring stories, Nourish traces our relationship to food from a global perspective and suggests the steps individuals can take to create a more sustainable food system and live more healthful lives.

Through the eyes of chef heroes like Anthony Bourdain, Dan Barber, Mario Batali, and more, audience will see how the world's most influential chefs make the most of every kind of food, transforming what most people would consider scraps into incredible dishes that create a more secure food system.

In this mouth-watering documentary, director Wayne Wang (*The Joy Luck Club*) profiles Cecilia Chiang, the matriarch of modern Chinese cooking, as she relates her fascinating history and cooks up a sumptuous, once-in-a-lifetime banquet. *"A mind-bendingly hunger-inducing piece of filmmaking

Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken is deep-rooted and culturally based. At the same time, he moves beyond matters of culture and individual taste to show how the economics of the food industry have combined with socioeconomic conditions in predominantly black neighborhoods to dramatically limit food choices. The result is an absorbing and ultimately inspiring look at the cultural politics of food and the complex interplay between identity, taste, power, and health. Features soul food cooks, historians, doctors, and food justice movement activists who are challenging the food industry, creating sustainable gardens, and advocating for better supermarkets, more farmers' markets, and healthier takes on soul food.

COOKING UP A TRIBUTE chronicles an unprecedented journey in which one of the best restaurants in the world closes its doors for five weeks in order to go on the road. In their travels around four American countries, the team from El Celler de Can Roca pays tribute to Mexican, Peruvian and Colombian cuisine with their own personal reinterpretation of local ingredients and traditions.

What happens to a vegetarian who moves to Alaska and marries a commercial fisherman and deer hunter? Join her on a wry search for a sustainable, healthy and ethical meal. Women try to teach her to hunt, teens gather traditional foods, vegans give cooking lessons, she fishes for wild salmon, scrutinizes food labels with kids and finds toxic chemicals getting into wild foods. With humor and compassion, the documentary Eating Alaska shows natives and non-natives trying to balance buying industrial processed foods with growing their own and living off the land in the 21st century. Made by a former urban vegetarian now living on an island in Alaska, it is a journey into regional food traditions, our connection to where we live and what we put into our mouths.

Basque country, on the northern edge of Spain-a fertile and productive region with strong traditions, a language of its own, and a culture quite different from the rest of the country. Basque cuisine is no exception. From the largest city to the smallest village, it's something they take very seriously. This program features a pair of Basque filmmakers who dream of entering the Spanish film and television industry. Their work in progress, a documentary about culinary traditions, becomes a useful learning tool for viewers who want to build vocabulary and phrasing ability focused on food, beverages, dining, and cooking

The use of heat and utensils to process food may be more than a by-product of human evolution. According to theories presented in this program, cooking began much earlier than previously thought and ignited a series of changes that shaped our physical and mental abilities. Viewers visit South African caves containing evidence, including tools and charred bone material, that pushes back the timescale during which proto-humans began to hunt and tame fire. Meanwhile, several noted anthropologists share other ideas concerning the evolution of the human jaw, stomach, and cranium-asserting that the digestion of cooked meat instead of raw helped our ancestors build bigger brains