This is my love letter to the cafe in which my family and I have worked, encapsulating the good vibes and cheery nature the business held for quarter of a century.
During the summer of 2023, my father decided to hang up the boots and walk away from the family business of 25 years. This is my love letter to the cafe in which my family and I have worked, encapsulating the good vibes and cheery nature the business held for a quarter of a century.
Himself
Himself
Herself
20 Apr 1972
Everyone is reaching retirement age. Some are happy to go, others regret that their active phase of life is over. The reporter asks retiring postmen and postwomen about the farewell they are now receiving at work. And they tell their stories. They tell us why they love their jobs, the relationships they've built up over the years with the people they've met on the job, and how much they'll miss WORK...
01 Jan 1977
This short documentary is about newcomers to Canada and what they eat. Funny, mouth-watering and visually delectable, it takes us into the specialty food shops where the ingredients are bought, and into the homes where the food is prepared and served in the traditional way.
After turning his life around, Sensei EJ creates Warriors Karate Academy in the basement of Greater Glory Ministries in Columbus, Ohio. A summer school is created and the school quickly grows outside of the church and becomes involved in the community.
13 Mar 2020
Leading health experts examine the history of the U.S. Dietary Guidelines and question decades of dietary advice insisting that saturated fats are bad for us.
08 Oct 2010
With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.
26 Apr 2017
One of the world's best restaurants, the Copenhagen-based NOMA and its renowned chef-owner René Redzepi relocate the restaurant and its entire staff to Tokyo.
05 Aug 2014
The writer's room during the production of the fifth season of Community struggles with time while the show is being filmed. This behind the scenes documentary depicts the writing of episodes 10, 12, and 13; "Advanced Advanced Dungeons & Dragons," "Basic Story," and "Basic Sandwich."
24 May 2016
Restaurateurs, musicians, politicians-everyone loves hummus. A story of faith, community, and growth is told through the lens of a dietary staple and superfood, hummus! This documentary shows how food can bring people together.
01 Feb 1979
Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs his film by working backwards and finding the sources for these items and how they reach our plates. As Moullet’s investigation deepens, however, the film moves beyond the confines of a simple exploration of food origins into more political and social realms, not only relating to food but also to the medium of film.
20 May 2023
A festival of digestion on many scales, from planetary to microbial.
21 Sep 2019
Documentary about the connection between diet and the brain.
29 Nov 2013
Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. Dedicated to Sriracha lovers, this fast-paced documentary travels around the globe to reveal its origin and the man behind the iconic 'rooster sauce.'
24 Jun 2023
Dreama Team is a film about a mom and amateur runner named Dreama Walton, as she competes in America's biggest ultra-marathon: The Western States 100. As she pushes to finish the historic race in under 24 hours, she draws inspiration from painful experiences in her youth, and the positive influence of others in the present. Dreama is determined to prove to her daughter the value of doing hard things.
05 Feb 1989
In the same vein as Meri's other documentations, this one takes advantage of the glasnost policy to discuss the social and ecologic impact of the Russian oil industry on the natives and the lands they inhabit.
22 Aug 2013
Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type of Croatian doughnut) for the people of Biloxi, Mississippi.
04 Nov 2005
This documentary takes the viewer on a deeply personal journey into the everyday lives of families struggling to fight Goliath. From a family business owner in the Midwest to a preacher in California, from workers in Florida to a poet in Mexico, dozens of film crews on three continents bring the intensely personal stories of an assault on families and American values.
05 Oct 2015
Every New Year, and in celebration of their Independence, Haitian families gather together to feast in honor of a line of ancestors that fought for their freedom. The centerpiece of the festivity is the joumou soup—a traditional soup dating back centuries ago. The joumou soup is a concretization of war and victory, oppression and emancipation, and the deeply rooted celebratory traditions of the Haitian culture.
25 Jan 1979
No overview found
02 Oct 2008
Documents the true story of the final weeks of rehearsal for the Young at Heart Chorus in Northampton, MA, and many of whom must overcome health adversities to participate. Their music goes against the stereotype of their age group. Although they have toured Europe and sang for royalty, this account focuses on preparing new songs for a concert in their hometown.
16 Apr 2016
Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.