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Food Habits (14)
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AzzelGuy L. Coté 1979 28 minThis short documentary looks at Azzel, one of the Niger Department of National Education’s first schools for nomads. The film describes the traditional nomadic lifestyle of the Tuareg and the changes brought about by these government-run boarding schools. -
AnimalsJason Young 2003 1 h 14 minViewer Advisory: This film contains scenes of animal slaughter..
This feature documentary tells the story of a young couple’s year-long experiment in raising their own meat. On the abandoned farm property they just bought, they decide that if they’re going to eat meat, they should raise it themselves. Over 4 seasons, they get to know the animals, discover their personalities, treat them with respect and eventually slaughter them. Animals takes us deep into the heart of the animal-human relationship, with all its contradictions. -
Wild Rice Harvest KenoraAlanis Obomsawin 1979 1 minWild rice is an important source of food and revenue for many Anishinaabe people, who sometimes travel hundreds of kilometres to harvest the grain in the region around Kenora, Ontario. Directed by Alanis Obomsawin as part of the Canada Vignettes series.
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CafeteriaFrancine Hébert 2015 24 minThis short documentary looks at how an entire community mobilized to improve the cafeteria menu at a primary school in Cocagne, New Brunswick. Rallying behind this noble cause, residents put their shoulder to the wheel, promoting products from local farmers over those of multinational corporations. Everyone gets involved to make healthy eating a common goal as well as a learning opportunity.
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COVID 19: The Future of FoodJérémie Battaglia 2020 12 minHow are you adapting to the pandemic? That’s the question Jérémie Battaglia and Vali Fugulin asked Canadian small and medium-sized business owners in April 2020 as part of the Pivot project led in partnership with the McGill Sustainability Systems Initiative. Out of these discussions, one major theme emerged — how COVID-19 has affected the eating habits of Canadians. Interest in local products and cooking exploded during the lockdown, but was it just a fad? Six months later, as the second wave was sweeping over the country, Jérémie wanted to continue the conversation with two of the business owners he met, restaurant owner Lil MacPherson and farmer Dave Kranenburg. Both have long advocated for the importance of making the agri-food industry more responsive and local. On a video-conference call, they reflect on the changes in behaviour we’re seeing and wonder if we might be witnessing a long-term paradigm shift in our relationship with food.
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The Hot DogFrancis Papillon 2022 3 minHot dogs and the beach: a classic pairing! Between a sea voyage and hot-dog eating competitions, Iris once again amazes us with the quantity of condiments she’s able to ingest in one go! Come to think of it, why exactly is it called a hot dog?
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Peanut ButterFrancis Papillon 2022 3 minIris surprises Cathon by coming back from a grocery run with a bag full of an insane amount of a treat they both adore! As they enjoy a scrumptious sandwich, our friends wonder: Is it true that the Maya invented peanut butter?
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The NoodlesIris Boudreau & Francis Papillon 2019 2 minIris loves noodles so much she could eat them morning, noon, and night. Cathon prefers using them to make little gifts for her friend. Any idea where noodles actually come from?
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The French FriesIris Boudreau & Francis Papillon 2019 2 minIris is about to greedily devour her lunch—a mountain of fries—and her friend gives her a lecture. In Cathon’s opinion, fries are not a balanced meal. And yet they’re in Canada’s Food Guide. Or are they? Maybe not.
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The New AlchemistsDorothy Todd Henaut 1974 28 minThis short documentary profiles a community engaged in developing sustainable living methods, including food production and small-scale solar and wind technology, on a farm in Massachusetts in the 1970s. Well before sustainability was a mainstream concern, these prescient innovators attempted to create a vision of a greener, kinder world. "Think small," say the New Alchemists. "Look what thinking big has done."
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We Eat ShitChris Lavis & Maciek Szczerbowski 2017 43 sWE EAT SHIT. An unapologetic warning about how complacent we can be.
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NutritionBretislav Pojar , Don Arioli , … 1973 1 minA one minute clip to encourage proper eating habits while 'kicking' the smoking habit.
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We Are What We EatAube Giroux 2004 24 minSet to beautiful, pastoral images, We Are What We Eat introduces us to people bringing together their love of good food and passion for environmental protection. We meet wheat and strawberry producers, along with a wine grower and a chef — each doing things at their own pace, while resisting the demands of agribusiness.
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The Weight of the WorldGlynis Whiting 2003 51 minThis fascinating documentary looks at obesity. Stockholm’s Dr. Stephan Rossner, an obesity specialist, proves beyond doubt that obesity is a man-made epidemic. Super-sized fast foods and a $12 billion ad industry are proving to be lethal when mixed with a car-dominated culture, urban sprawl and labour-saving technologies. This film was launched by the NFB and the CBC in partnership with the Heart and Stroke Foundation of Canada and Physical and Health Education Canada.
