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1.

Seeds of Death: Unveiling the Lies of GMOs

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"Seeds of death: unveiling the lies of GMOs exposes the massive public health risc of genetically modified organisms (GMOs). The film features the world's leading scientists, physicals, professors, politicians, attorneys and environmental activists who reveal the frightening truth surrounding the use of GMOs in our food supply. You'll see the deception and deep layers of corruption being perpetuated against the public at large by the world's largest and most powerful Biotechnology Companies, Chemical Companies, Agricultural Companies and Governments. The esteemed Scientists in this film uncover the shocking health and environmental risks associated with GMOs and how they are 'unfir for human consumption', even though they currently make up a vast percentage of the world's food supply [...]
DVD
2012
Law (Klaus Reading Room) Map
2.

Genetic Roulette: The Gamble of Our Lives

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"Never-before-seen evidence points to genetically engineered foods as a major contributor to rising disease rates in the U.S. population, especially among children...Monsanto's strong arm tactics, the FDA's fraudulent policies, and how the USDA ignores a growing health emergency are also laid bare. This sometimes shocking film may change your diet, help you protect your family, and accelerate the consumer tipping point against genetically modified organisms." -- Container.
DVD
2012
Law (Klaus Reading Room) Map
3.

Nos Enfants Nous Accuseront

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In the mountains of France, the mayor of a small town has changed the school's lunch menu to locally grown organic foods in order to bring safe food products and healthy diet to the children. We learn about the abuses of the food industry, the challenges and rewards of safe food production, and the practical solutions that we can all take part in. Features interviews with children, parents, teachers, scientists, and more.
DVD
2009
Clemons (Stacks)
4.

Ingredients: The Local Food Movement Takes Root

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American food is in a state of crisis. Obesity and diabetes are on the rise, food costs are skyrocketing, family farms are in decline, and our agricultural environment is in jeopardy. Explore a thriving local food movement as our world becomes a more flavorless, disconnected, and dangerous place to eat.
DVD
2011
Clemons (Stacks)
5.

All About Food Additives [electronic resource]

Most foods that are purchased for everyday consumption and which pass through some form of industrialized processing contain additives of one type or another. In a sense, humans have used food additives for thousands of years-the use of salt, spices, and other enhancements can be considered a basic foray into the art and science of food additives. This video explores a wide variety of food additive types, including colors, flavors, preservatives, emulsifiers, stabilizers, gelling agents, antioxidants, and processing aids, any or all of which might be found in a typical packaged grocery item. Supported by exciting visual images and graphics, a respected food scientist discusses the core concepts of additives, why we use them, and what kind of impact they have on nutrition.
Online
2012
6.

Who's Fooling With Our Food? [electronic resource]

How are food producers able to stock supermarket shelves with certain goods no matter what time of year it is or what the climate? In this program, Jimmy Doherty investigates mushrooms, processed ham slices, and artificially ripened bananas, and goes to a Scottish salmon farm to see how it supplies so much of this fish.
Online
2010
7.

Pub Grub [electronic resource]

In this program, Jimmy Doherty makes some bar food classics from scratch. He uses a high-powered spud gun to create oven chips, and a meat processor fashioned from an old tire to come up with chicken Kiev. He also discovers how a farm boss who produces 480,000 sirloin steaks every year makes sure each one is tender and juicy, and how nut processors stop impostors from ending up in our jars of peanuts.
Online
2011
8.

What Is Science Doing for the Future of Food? [electronic resource]

In this episode host John Watt takes viewers out of the cafes and kitchens and into the laboratory to discover how science is not only changing but also shaping the foods of the future. He travels up and down New Zealand meeting scientists involved at the sharp end of food research and development. On the menu: a scientist developing an anti-anxiety mood-food beverage, an iconic ice cream company producing an extra-special flavor, a bunch of overachieving black currants, and a machine that prints techno-food to your exact personal tastes and nutritional requirements.
Online
2011
9.

Sugar Rush [electronic resource]

Do energy drinks really work? Why is some honey runny? In this episode of Food Factory, Stefan Gates challenges Simon Rimmer and Tim Lovejoy to make bags of sugar from sugarcane and sugar beet.
Online
2012
10.

Small Kitchen Appliances [electronic resource]

Even a beginning chef can prepare healthy meals skillfully and efficiently from scratch, if he or she has the right small appliances. In this video, cookbook author and culinary instructor Paulette Mitchell offers advice on selecting the best kitchen appliances, showing how to use them while demonstrating simple, delicious recipes-including a banana-berry smoothie, a sunshine carrot salad, and a tuna melt. Viewers learn the importance of reading owners' manuals and properly caring for appliances such as blenders, mixers, food processors, slow cookers, electric grills, toasters and toaster ovens, and more.
Online
2012
11.

Globesity [electronic resource]: Fat's New Frontier

Not so long ago, countries like Mexico, India, and China counted malnutrition as a major health concern. Today, hundreds of millions of people in these countries are coping with obesity and its associated diseases, growing fatter, and at a faster rate, than Americans. This program explores the shocking explosion of global obesity and examines its links to increasing wealth and changing diets. The video travels to Mexico, where two-thirds of the population is overweight due to the popularity of soft drinks; to Brazil, where cheap, highly processed foods are found in even the most remote areas; to India, where a combination of better wages and genetic predisposition has experts predicting a diabetes epidemic; and to China, where a new middle class consumes more sugar and fat, and far m [...]
Online
2012
12.

Sugar Overload [electronic resource]: Corporate Profits vs. Public Health

With the average American consuming about 22 teaspoons of sugar every day, it's no wonder obesity and other health problems are on the rise. But here's what's really frightening: eighty percent of the sugar we consume isn't in candy or desserts - it's hidden in foods like "healthy" breakfast cereals, yogurts, and microwave meals. This film shows how consumers are being misled about the quantity and form of sugar in their diets, and how the health effects of sugar are being downplayed as the sugar lobby continues to go on the offensive. According to some doctors, sugar is not just an empty calorie, it's a poison as dangerous as nicotine and a leading cause of a number of serious illnesses. As well as the epidemic in child obesity, sugar has been linked to diabetes, heart disease, hype [...]
Online
2012
13.

Sicily [electronic resource]: Traditional Flavoured Pecorino Cheeses

As the largest island in the Mediterranean, the culture of Sicily has been influenced by the Greeks, Romans, Arabs and Normans - and of course the Italians. These influences can clearly be seen in the traditional cheese-making process. Host Will Studd travels to Sicily and visits one of the last farmhouse dairies making a saffron-flavored sheep's milk cheese. He also samples the many flavors of Sicilian Pecorino, and explores a Dickensian cheese-maturing room that is several centuries behind the times.
Online
2010
14.

Spain [electronic resource]: The Catalonian Cheese Revolution

The past two decades have seen an extraordinary revolution in Spanish cuisine, mostly from Catalan chefs. The region has also led a renaissance in artisan cheese making which virtually disappeared in the Franco era. Will Studd visits the beautiful city of Barcelona where he meets author Eric Canut. The hills outside the city hold the secret to the revival of Catalan cheeses; from the traditional Mato and Tupi, to the newcomer Garrotxa. Next, several chefs demonstrate ways to use the local cheeses in traditional Catalonian dishes. Then it's off to Manorca, the island of cheese, to see how the traditional Mahon cheese is produced.
Online
2012
15.

Southeast France [electronic resource]: Traditional Cheeses of Provence

Will Studd travels to Provence in the South East of France and discovers Banon, a traditional benchmark goat's milk cheese wrapped in dried chestnut leaves, and a rare cheese called Brousse du Rove. He then drives from Provence to the Vercors plateau, where he leans about St Marcellin and an extraordinary, small dried goat cheese whose name literally means ' the feet of god'.
Online
2010
16.

Switzerland [electronic resource]: Mountain Cheese

Switzerland is famous for producing the finest mountain cheeses in the world, and three quarters of these are still made with raw milk. Host Will Studd samples Raclette and learns how it's made over a wood fire. Then he's off to the picturesque town of Gruyere to trace the origins of a cheese whose name literally means 'head monk'. A meeting with the king of Swiss cheese, Emmanthaler, finally answers the age old question; how does it get those holes?
Online
2006
17.

Tasmania [electronic resource]: The New Cheese Pioneers

In this episode, host Will Studd again teams up wit renowned Australian chef Tetsuya Wakuda for a tour of Tasmania, and to demonstrate a few of his unusual recipe ideas with the local dairy and produce. On their travels, the pair meets with some artisan cheese makers who have proudly put the country back on the map. Some of the recipes include Bruny Island cheese and wood-fired oysters, artisan cider produced from heritage apples, handmade cultured butter from Elgaar Farm, John Bignell's blue cheese and leatherwood honey, King Island cream and lobster, and even a Wasabi flavored cheese.
Online
2010
18.

The Champion of English Cheese [electronic resource]

In this episode, host Will Studd visits influential cheese retailer Neal's Yard Dairy in London, where cheese champion Randolph Hodgson explains how traditional English farmhouse cheese was saved from extinction. Will then looks at how these cheeses are made when he travels to the Midlands, Lancashire, Cheshire and Wensleydale, made famous by Wallace and Gromitt. Finally, he looks at the controversial raw milk blue cheese call Stichelton, and how its success may change the way Stilton is mode.
Online
2009
19.

Turkey [electronic resource]: The Traditional Cheeses of Turkey

The Republic of Turkey is the crossroads of Europe, Asia and the Middle East, and one the legacies of its history of invasion is a variety of regional cheeses that are rarely found outside the country. Will Studd visits the ancient spice markets of Istanbul, Canakkal to learn about this country's most popular marinated cheeses Azine Peynir, and a hard cheese called Mahalic. In the Anatolia region of the country he visits a small dairy near Kars where he gets a lesson in making the rare blue string cheese, and finds Tulum, the traditional cheese aged in animal skins.
Online
2012
20.

Twins of the Mediterranean [electronic resource]: Corsica and Sardinia

Despite their close proximity to each other, Mediterranean Islands Corsica and Sardinia have distinctly different cheese traditions. Corsica is renowned for its soft sheep's milk cheese, Brocciu, but there is also Sartinese which is made with either sheep's or goat's milk, but then is left to age so that maggots can "whip" the texture. A short ferry ride to Sardinia and Will discovers the ancient curd cheese matured in a goat's stomach. Finally there is the authentic Sardinian Pecorino Sardo, hand made by shepherds and then smoked over an open fire.
Online
2009