The Boy and the Heron 2023 - Movies (Jul 4th)
Space Cadet 2024 - Movies (Jul 4th)
QUICKSAND 2023 - Movies (Jul 4th)
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X Trillion 2024 - Movies (Jul 3rd)
Xterminator and the AI Apocalypse 2023 - Movies (Jul 3rd)
Riddle of Fire 2024 - Movies (Jul 3rd)
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This Closeness 2023 - Movies (Jul 3rd)
Nyctophobia 2024 - Movies (Jul 2nd)
Babes 2024 - Movies (Jul 2nd)
Boneyard 2024 - Movies (Jul 2nd)
Rock the Boat 2 2024 - Movies (Jul 1st)
Everything to Entertain You The Story of Video Headquarters 2023 - Movies (Jul 1st)
The Piper 2023 - Movies (Jun 30th)
Falling Like Snowflakes 2024 - Movies (Jun 30th)
May December 2023 - Movies (Jun 30th)
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WWE Main Event - (Jul 4th)
Killer Cases - (Jul 4th)
Farming For Love - (Jul 4th)
Deadman’s Curse - (Jul 4th)
The 11th Hour with Stephanie Ruhle - (Jul 4th)
Land of Tanabata - (Jul 4th)
Shed and Buried - (Jul 4th)
A Royal Guide to... - (Jul 4th)
PopMaster TV - (Jul 4th)
Dateline- Unforgettable - (Jul 4th)
George Clarkes Amazing Spaces - (Jul 4th)
Storyville - (Jul 4th)
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Tipping Point Australia - (Jul 4th)
WWE This Is Awesome - (Jul 4th)
Murder at the Motel - (Jul 4th)
American Pickers- Best Of - (Jul 4th)
Dateline- Secrets Uncovered - (Jul 4th)
The Cook Up with Adam Liaw - (Jul 4th)
Part food doc, part comedy special, Gutbuster follows unhealthy stand-up comedian Dave Stone on a cross-country tour after a sobering health diagnosis pushes him toward a major lifestyle change. He talks to farmers, doctors and academics by day, compiling his own idiot's guide to the modern American meal, then makes funny about his experiences onstage by night.
The last ten years have seen a phenomenal explosion in the organic food movement as it has moved from niche market to mainstream. Today, it is the fastest growing segment of the food industry attracting all of the major food corporations. THE NEW GREEN GIANTS looks at a number of these new and old organic corporations and shows how they are managing, or in some cases, failing to live up to the idealistic dreams first espoused by the back-to-the land folk of the late sixties and early seventies. The documentary also looks at some of the bigger questions surrounding organic food. Is it really healthier? Is it truly organic? Is it possible to grow from a mom-and-pop operation to become a huge supplier of major grocery chains? Is it actually sustainable? Is it realistic to think the world can be fed organically?
From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.
Recognizing the abundance of fruits available and poor socioeconomic condition of the women of Himachal Pradesh, Linnet Mushran sets up a small jam factory. Today it’s at the brink of becoming a pvt ltd company, and it’s run completely by a remarkable group of village women.
Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King Richard II from recipes created by the king's master chefs. How did this ancient manuscript influence the way people eat today? On her culinary journey through medieval history she reawakens recipes that have lain dormant for centuries and discovers dishes that are still prepared now.
Sandy Doyle is an outspoken no nonsense business woman. She became a worldwide celebrity with the creation of her diner Blondies Burgers.
Some want to keep it a secret, others want to deconstruct it, and some New Yorkers simply want to celebrate the city's fabled chopped cheese sandwich.
Farang, the Thai word for foreigner, is the story of chef Andy Ricker and how he spun a 25-year obsession with Northern Thailand into the hit success that is his Pok Pok restaurant empire.
It's the most dangerous delicacy in the world. Despite incidents of poisoning year after year, the popularity of this exotic dish in Japan remains unbroken. The Japanese blowfish fugu contains one of the deadliest poisons known to man, 1250 times more potent than cyanide. If the cook isn't skilled in the use of a filet knife, the gourmet meal could become a death sentence for the restaurant guest.
We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food. What they find is truly shocking.