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Food

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The Future of Food (2004)

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There is a revolution happening in the farm fields and on the dinner tables of America, a revolution that is transforming the very nature of the food we eat. THE FUTURE OF FOOD offers and in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled grocery store shelves for the past decade.

Grade Level: 
Middle
High
Length: 
01:30
The Future of Food

Vegucated (2010)

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Three People. Six Weeks. One Challenge.

Grade Level: 
Middle
High
Length: 
01:17
Vegucated

Ingredients: The Local Food Movement Takes Root (2009)

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Inspiring and rich, INGREDIENTS unearths the roots of the local food movement and digs into the stories of the chefs, farmers and activists transforming our broken food system. This upbeat, beautifully photographed film introduces us to the verdant farms and pioneering restaurants where good food is produced and served.

Grade Level: 
Middle
High
Length: 
01:07
Ingredients: The Local Food Movement Takes Root

TED Talks: Jackie Savitz: Save the Oceans, Feed the World!

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What's a marine biologist doing talking about world hunger? Well, says Jackie Savitz, fixing the world's oceans might just help to feed the planet's billion hungriest people. In an eye-opening talk, Savitz tells us what's really going on in our global fisheries right now - it's not good - and offers smart suggestions of how we can help them heal, while making more food for all.

This talk was presented to a local audience at TEDxMidAtlantic 2013, an independent event. TED editors featured it among their selections on their home page.

The Omnivore's Dilemma: A Natural History of Four Meals

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The best-selling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the 21st century. "What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma.

Author: 
Michael Pollan
Grade Level: 
High
Length: 
15:54

Soul of a Chef

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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry.

Author: 
Michael Ruhlman
Grade Level: 
High
Length: 
12:15
Soul of a Chef