Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a resource that is abundant in the Gulf waters and remains untapped. It also delves into the possibilities that this meat presents in terms of consumption, industry, and the potential to bring the riverbank residents closer to the river they inhabit.
Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary herit...
All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, crimi...
Examines the profound claim that most; if not all; of the degenerative diseases that afflict us can ...
The landscape of the olive grove is the protagonist of the Mediterranean territory and is shown in t...
The Center for Ecoliteracy advances school meal innovation and is pleased to introduce its Californi...
From glorious wagyu beef to luscious lobster, this special takes viewers to the world's most decaden...
A dash of youth, a pinch of age, and an unrecorded recipe: Mudder's Hands is a charming documentary ...
Alice Waters, winner of the San Francisco Foundation 2006 Community Leadership Awards (The John R. M...
Documentary wants to be a call to recognize and enhance the best gastronomic-tourist tradition of ou...
Mirazur, Argentine-born chef Mauro Colagreco's 3 Michelin starred restaurant on France's Mediterrane...
Sales of organic products have increased tenfold in 20 years. In 2020, the market will have exceeded...
Through the unrelenting winter in the north of Japan, a small group of workers must brave unusual wo...
Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth ge...