Featuring Michael Pollan and based on his best-selling book, this special takes viewers on an exploration of the human relationship with the plant world — seen from the plants' point of view. Narrated by Frances McDormand, the program shows how four familiar species — the apple, the tulip, marijuana and the potato — evolved to satisfy our yearnings for sweetness, beauty, intoxication.

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.

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Crazy Legs Conti is an eccentric New York window washer, nude model and sperm donor, and huge fan of the annual July 4th hot dog eating competition. When he casually breaks the world oyster eating record in New Orleans, he decides to dedicate himself to fulfilling his lifelong dream of becoming a professional competitive eater.

Eating, 2nd Edition: Introducing The RAVE Diet presents graphic evidence of how animal foods are not meant for human consumption, and how the suffering and death of the animals "takes revenge" on the humans who eat them by causing most of our chronic diseases, and how the switch to a all whole-food plant based diet can begin to reverse many of these diseases in as little as three weeks.

The film follows Vincent Schiavelli as he returns to Polizzi Generosa, the very town in Sicily his grandparents emigrated from in 1901.

A "team of savages," as their boat captain Bob Shepton calls them, comprised of Sean Villanueva O'Driscoll, Olivier Favresse, Nicolas Favresse, and Ben Ditto, set off for Greenland to attempt a first big wall climb. Arriving in Asia by plane, they prepare the sailboat for two months of self-sufficiency. Accompanied by whales, seagulls, and icebergs, they train on various rock faces before beginning their ascent of the seemingly impossible wall. It takes them 11 days to complete the climb, braving bad weather, the rock itself, the wilderness, and three different bivouac sites—all accompanied by music, of course! The return journey is not without its challenges, as they must avoid a cyclone and cross the Atlantic to reach Oben in Scotland.

Norway’s beloved home economics teacher and cooking pioneer Ingrid Espelid Hovig charmed viewers for decades, showing everyone how to cook — from everyday meals to the perfect crispy Christmas pork rind. A forty-year career celebrated through classic clips and memorable moments.

Structured as a labyrinth-like game and inspired by Jorge Luis Borges, Aleph is a travelogue of experience, a dreamer's journey through the lives, experiences, stories and musings of protagonists spanning ten countries and five continents.

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.”

There, Robert Peary, an American explorer, thought more than 100 years ago, that the only way for a human being to reach the North Pole would be to have children with Inuits, "to create a super-race that would combine the Eskimo strength and the shrewdness of the Westerner." Following in the footsteps of this extravagant theory, this film essay marches in search of that super-race.

Deconstructing Supper is a ride every contemporary eater will want to take, a thought-provoking and entertaining journey into the revolution in modern food production, and its effects on our lives.