Restaurant Hustle 2020: All On The Line

Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, directed and executive produced by Guy Fieri and Frank Matson, intimately chronicles the impact of the pandemic on the restaurants of four chefs familiar to viewers of The Food Network: Antonia Lofaso, Marcus Samuelsson, Maneet Chauhan, and Christian Petroni. Unfolding as the COVID-19 outbreak sweeps across the US, Restaurant Hustle 2020: All on the Line follows these chefs as they face the reality of shutting down, laying off staff, and finding alternate ways to save their beloved restaurants and industry.

Camp Yoshi

After moving to Oregon and falling in love with the ability to explore the outdoors with ease with his wife and two kids, Rashad Frazier knew he had to extend the invitation to others. Driven by the magic of his experiences, his background as a chef, and his love of good food and connecting people to incredible places that open up to conversation, he created Camp Yoshi, which curates custom outdoor adventures centered around shared meals and shared experience with the goal of creating a space for Black people and allies to unplug and in turn reconnect with the wilderness. By virtue of being in these places, Camp Yoshi's trips transform historically segregated spaces into safe havens for the community, conversation, and nourishment.

Pressure Cooker

A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.

Marcella

Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced authentic recipes to millions. Julia Child called Marcella “my mentor in all things Italian.” Featuring Jacques Pépin, Danny Meyer, April Bloomfield, and Lidia Bastianich, this intimate portrait reveals the bold woman who forever shaped home kitchens.

Maíces Originarios

Beauty on the Wing: Life Story of the Monarch Butterfly

Beauty on the Wing: Life Story of the Monarch Butterfly is a 56-minute narrated film that unfolds along the shores of Cape Ann and in the heart of Mexico’s forested volcanic mountains. Every stage of the butterfly’s life cycle is experienced in vibrant close-up, from mating to egg to caterpillar to adult, and set against the backdrop of sea and forest, sun and wind.

Sous pression

Heart Mountain: Three Years in a Relocation Center

A documentary film about the internment of Japanese Americans at Heart Mountain, Wyoming during World War II. The program, hosted by Jan Yanehiro, proceeds in part as a series of interviews. It also includes archival film footage of Heart Mountain and Japanese Americans during World War II, as well as present day footage of the Heart Mountain landscape.

Extreme Animal Weapons

NOVA: Extreme Animal Weapons From lobster claws and dog teeth to bee stings and snake fangs, every creature depends on a weapon. But some are armed to extremes that make no practical sense - whether it's bull elks with giant 40-pound antler racks or tiny rhinoceros beetles with horns bigger than their body. What explains giant tusks, horns and claws that can slow an animal down and even impair health and nutrition? Showcasing astonishing wildlife cinematography, Extreme Animal Weapons investigates the riddle of outsize weaponry and uncovers a bold new theory about what triggers an animal arms race. In creatures as varied as dung beetles and saber-toothed tigers, shrimp and elephants, the same hidden factors trigger the race and, once started, these arms races unfold in exactly the same pattern. In this enthralling special, NOVA cracks the secret biological code that underlies nature's battleground.

The Balloonist

Meet Brian Boland—the beloved, eccentric hot air balloonist and artist from the rural Upper Valley of Vermont.

James Beard: America's First Foodie

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”

Noma på kogepunktet

This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants.

밥정

Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he cooks meals and develops deep relationships with the elders he meets. When one of his closest friends dies, he faces the challenge of his lifetime: cooking a 108-course feast in her honor for her family.

Showdown With Iran

As the United States and Iran are locked in a battle for power and influence across the Middle East—with the fear of an Iranian nuclear weapon looming in the background—FRONTLINE gains unprecedented access to Iranian hard-liners shaping government policy, including parliament leader Hamid Reza Hajibabaei, National Security Council member Mohammad Jafari and state newspaper editor Hossein Shariatmadari. In this report, FRONTLINE examines how U.S. efforts to install democracy in Iraq have served to strengthen Iran's position as an emerging power in the Middle East.

Soul

Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.

The Raw Gourmet, Volume Three: Palate-pleasing Entrées to Feed 4 to 400

Culinary artist Nomi Shannon prepares luscious entrées and explains how to expand her recipes to feed a crowd. Nomi prepares raw lasagna, an all-raw pasta (with pesto, pomadoro, or marinara sauce), and a spinach mouse—the raw food answer to quiche!

The Raw Gourmet, Volume Two: Making Meals Out of Nuts and Seeds

Culinary artist Nomi Shannon shows us how to use nuts and seeds to make hearty entrees and protein-rich meals. Nomi demonstrates how to make nori rolls, stuffed peppers, 'neat-balls' and gravy, Asian pate, chiles rellenos, pâté, loaves and the sun garden burger.

Sergio Herman, Fucking Perfect

Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing story about perfection, ambition and sacrifices.

Blind Sushi

A blind adventure writer and the first sustainable sushi chef search for enlightenment in the murky depths of the New England coast.

ラーメンより大切なもの ~東池袋大勝軒 50年の秘密~

Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.