Films
Cooking History
A fascinating film about army cooks and how the everyday needs of thousands of armed stomachs affect the victories and defeats of statesmen. It reveals the field kitchen as a model of a world where food preparation becomes a military strategy. “A hungry soldier doesn’t feel safe,” explains a sausage-wielding Army cook.
Cravings (short)
A determined little girl satisfies her rather surprising desire…
Fish Factory in Astrakhan, A (short)
Early Russian film – 1908: the 8 stages which include the actual production process of fish salting plus what workers do after work
Free Lunch (short)
Journalist Deg Fey set up the Free Lunch Campaign in 2011- raising $3.9 million from Chinese social media users in just one year. Part of Focus Forward 3-minute film series.
Good Bread (short)
Follows an ex-gang member on his first day at his job in a bakery. Part of the Focus Forward series of 3-minute films.
In Organic We Trust
Today, more than half of all Americans eat some type of organic food. Yet most people don’t have a clue what it means. When “organic” became a brand, everything changed – the movement and the label grew apart. This eye-opening film takes a first-hand look at the organic food industry and reveals its shortcomings.
Iranian Cookbook
Filmmaker Mohammad Shirvani steps into the no-man‘s land of Iranian households – the kitchen. Seven housewives talk to him as they prepare the delicious foods of Ramadan. Shirvani notes, “The kitchen is a place my mother spent over 30 years in and I never really noticed its details.” A subtle and humorous take on a women’s realm.
Mad City Chickens
This humorous trip through the world of backyard chickendom should leave audiences with the urge to go out and get their own coop ASAP! Mixing archival footage, animation and interviews, we get a look at how one area of the slow food/localvore movement is progressing.
Now, Forager
Lucien and Regina are foragers – they gather wild mushrooms and sell them to New York restaurants. Their lifestyle is simple, their income unstable. As Regina seeks more stability and Lucien wants to devote himself to full-time nomadic foraging, their individual desires put the marriage to a test. A food lovers’ film.
Raw And The Cooked: A Culinary Journey Through Taiwan, The
A gorgeously photographed ethnographic whirlwind tour of the Taiwan’s coastal regions. The cooking segments are so lush we can smell the spices and almost feel the heat on our faces from a tantalizing stir-fry. This film will also be of interest to many Vermonters through our concerns with a locally produced sustainable food system.
Step Up To The Plate (Entre Les Bras)
Three-Michelin-stars French chef Michel Bras decides to hand his restaurant over to his son, who has been working with him for 15 years. This is the story of extraordinary dishes prepared by a father and a son, in the hilly landscape of Aubrac region. We follow this gastronomic transmission, and enter intimately in their family ties.
Sushi: The Global Catch
Sushi, formerly found only in Japan, has become an international industry. You can get sushi at football games in Texas. The film shows sushi masters at work through some fabulous footage – the sequence on knife sharpening alone is worth a trip to the cinema. But its popularity has led to the depletion of tuna, potentially upsetting the ecological balance of oceans.
We Have To Talk About Hunger (short)
In 2009 Vermont became the sixth hungriest state in the nation. We Have to Talk About Hunger looks behind the statistitics (one in five children here lives with food insecurity) to investigate who “the hungry” actually are and ask the disturbing question: Why, in Vermont, the healthiest state in the nation, can we not feed our own?
