The Taste of Johannes

As a restaurant critic Johannes van Dam was both famous and infamous. He could make or break a restaurant in Het Parool newspaper. De keuken van Johannes (Johannes' kitchen) is an intimate portrait of the food writer who passed away last year.

Food Chains NL Premiere

Never in the history of the United States has there been so much interest in food. Is it healthy, is it sustainable? At the same time, an important aspect of food is being forgotten: the people who pick, prepare and process it.

Growing Cities NL Premiere + Q&A

During tough economic times, Americans start growing their own food. But something has changed. Growing Cities visits projects around the US and discovers that urban farming has put down roots. In a country where (mostly unhealthy) food is abundant, urban farming also has an increasingly social function.

Tomorrow's Food World Premiere + Q&A

The best way of knowing where your food comes from is to grow it yourself. Chef Jonathan Karpathios grows his own vegetables, tends his own greenhouse and keeps his own pigs. Anything he can’t produce himself, he sources locally. It’s his way of saving the world.

Raw Herring

Herring fishing is deeply rooted in Dutch cultural and culinary identity. The arrival each year of 'Hollandse Nieuwe', the first herring of the season, is eagerly anticipated. The silvery catch is even celebrated on Flag Day in June.

Inside the Best Restaurant in the World: El Celler de Can Roca NL Première + Q&A

As the title suggests, Inside the Best Restaurant in the World: El Celler de Can Roca gives us a peek into the lives of the three Roca brothers, who run the best restaurant in the world. 

My Name Is Salt

It is the most widely used seasoning in our kitchens. In this magical documentary, filmmaker Farida Pacha follows a family of seasonal labourers who head into the relentless Indian desert to extract salt. 

No Land No Food No Life + Q&A

Agribusinesses and investors are increasingly driving small farmers off their land, particularly in the world’s poorest countries. According to local leaders, the farmers do not own the land, although they have often lived on it for generations. These farmers are dependent on the land and its loss also means the loss of their home and livelihood.

Perú Sabe: Cuisine as an Agent of Social Change NL Première + Q&A

Something remarkable is happening in Peru. More than 80,000 young people have chosen to study gastronomy. In Perú Sabe we see how this mass move towards cooking is driving change in the Latin American country.

Salmon Confidential NL Premiere

A growing number of wild salmon in British Columbia, on the west coast of Canada, are being found dead before they have spawned. Biologist Alexandra Morton says the salmon farms in the area are to blame, but can she prove it?

Seeds of Time

The diversity of edible crops is declining rapidly and putting the future of our food at risk. But who is responsible for biodiversity and who owns the seeds? American scientist Cary Fowler stays out of the discussion and gets on with the work. His ‘Doomsday Vault’ is an enormous facility for storing and preserving all the world’s crop seeds.

Soul Food Stories

In the Bulgarian village of Satovchka, problems are solved around the table. The village’s aging population have formed alliances which, despite their different religions and beliefs, coexist more or less peacefully. In this microcosm, they are linked by a common past and something simpler: food. 

The Knights of the Lagoon NL Premiere + Q&A

The fishermen of the Orbetello bay in Tuscany still fish in much the same way as their ancestors. While they posture and poke fun at each other, in typical male fashion, their traditional fishing methods maintain a balance between people and planet.

The Moo Man + Q&A

There is a special bond between a farmer and his cows. British dairy farmer Stephen Hook spends every day with his ladies. The family business and the herd are everything to him and so he does everything to avoid cost-cutting supermarkets and large, impersonal production methods.