A new documentary from the award-winning team that made SOMM takes the viewer to five countries through the pages of a mysterious cookbook to experience how using the Whole Animal and wasting nothing can teach us as much about our food as it can about the culture that made it.
Learn about Biodynamics in this episode featuring Claire Coppi, Gerard Bertrand, and Christoph Eckhart.
Julie Qiu, founder of In a Half Shell, demonstrates how to properly shuck an oyster.
The story of a rare and exotic food, the sea urchin, and how it’s harvested, how it’s eaten, and the role it plays in nature and the lives of those who bring it to the table. With commentary from some of the most influential and prolific voices in the culinary world, the film follows a group of s...
