When the leader of an artist residency kills the possum that’s been eating their cauliflower, the residents come to a shocking consensus.
Three families struggle to find their true selves and their soulmates in a world full of expectations, pressure and obstacles. Inspired by real events, this film shows how they pursue their dreams and potential without losing themselves.
Dr. Adams cultivates pig-human hybrids for organ transplants. One of the products, "Eve", was created to substitute for his lost love. His bodiless AI entity, Sahra, foils his plan in this nostalgic nod to B movie "creature features".
Evie Lake introduces The Magic Hat Cafe, an anti-food waste cafe in Newcastle. In today’s climate, it’s hard not to worry about waste. Not just our own, but that of supermarkets and suppliers. Is every carrot, potato and piece of meat going to be used? What happens if they’re not? Magic Hat acts on these worries and turns would-be-wasted produce into meals and experiences for people to enjoy. Magic Hat is an innovative and progressive organisation in the way that it puts people first. Instead of purchasing your coffee and food, there’s an option to pay it back by working for them for a few hours. They also let people volunteer to learn new skills, to make themselves more employable and, in addition to being an environmentally conscious operation which eradicates waste in their supply chain, their sustainability also feeds directly into the community through food bank donations, education and delicious food.
Farmed and Dangerous is a four-part webisode comedy series from Chipotle Mexican Grill. This series is a satire of "Big Ag" and "Big Food" practices, featuring the fictional megacorporation Animoil feeding cows petropellets, which are made from petroleum directly rather than indirectly, from the corn and soybean that require so much petroleum products to grow (nitrogen fertilizer is made from the nitrogen present in the air and hydrogen present in natural gas from fracking).
Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.
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