Documentaries and Books that Explore the Way We Eat, the Essence of Cooking, and the Importance of Honoring Our Food
Thirty to 40 percent of the US food supply is wasted every year while millions of Americans face food insecurities. The vast majority of conventional foods are made of genetically modified corn. Industrial agriculture is one of the biggest contributors of greenhouse gas emissions. These facts, as unconscionable as they are, continue to plague so much of our country. They are major faults in our global food system that leave us scratching our heads: What can be done? The answer is found in massive changes in American policies, corporate systems, and habits. Where do we start? With awareness and a deep appreciation for real food, which each of these books and documentaries offers.
Documentaries
There are some scenes in Food Inc. that are so simultaneously horrifying and edifying, they’ll leave you a changed consumer. That is the point of this documentary, which continues to inform more than a decade after its release. The facts outlined are vital. For starters, mammoth corporations like Monsanto control far more than the pesticides on conventional crops. They control the foods on display in our grocery stores and how it’s marketed. Filmmaker Robert Kenner unveils the pieces of the corrupt food chain in the US, taking us on a wild, eye-opening ride from the factory farm to the processing plant to our dinner plate.
This encouraging and uplifting documentary explores how a young couple turned a nutrient-depleted plot of land into a thriving regenerative farm. When John Chester and his wife, Molly, spotted the 200 acres outside of LA, they were farming neophytes. Their lack of knowledge did not couple well with the fact that the land had suffered a severe drought and needed intense restoration. Willing to fight the uphill battle, John and Molly learned everything they could, and for eight years straight they worked tirelessly to bring the land to life. They captured nearly every moment of planting, sowing, and watering on video. Today, the land is a fully functioning regenerative farm that focuses on nutrient-rich soil to grow mineral-rich food and healthy farm animals. Their story is a map to get more involved with where our food comes from, and to honor mother nature.
Wasted! The Story of Food Waste.
The late Anthony Bourdain narrates this documentary, lending his civic-minded concern to a topic he most valued: food and its potential to impact people. But instead of telling stories of eating and togetherness, this film focuses on the broken global food system that continues to produce exorbitant amounts of waste—an estimated 80 billion pounds annually in the US—while millions face food insecurity. This is in tandem with the other issues that food waste creates, including greenhouse gases and biodiversity loss. Prominent chefs and activists shed light on their efforts to fix the system, including chef Dan Barber who speaks of using product scraps in dishes. How can you look at your kitchen in a different light? What parts of the vegetable are you tossing out? And how can we demand change from the industry? This insightful film begs all these questions and more.
We’ll read or watch anything by Michael Pollan. The journalist, author, food activist, and professor has a talent for rendering a subject into a poetic lesson. He writes about food, botany, and life in a way that is captivating and educational. He brings this skill to the screen with Cooked, the four-part series that extends from his book of the same name. In each episode, Pollan distills cooking down to four main elements—water, fire, earth, and air—and explores each of their powers to change food. The stories take us across the globe, from India to Australia to the deep woods of North Carolina. Pollan touches on the history and techniques before delving into the profound ways that food brings people together.
Books
Unsavory Truth: How Food Companies Skew the Science of What We Eat
Through rigorous scientific research, Dr. Marion Nestle reveals how the food industry is manipulating nutrition science. She explains how the most heavily marketed foods are ultra-processed, which are huge culprits in both obesity and poor diets. Nestle, who is a revered nutritionist, peels back the layers and unveils a system that is riddled with corruption and scary tactics, and driven by profit. Unsavory Truth arms us with the knowledge we need to start to make clearer eating choices that put our health first.
Years ago, chef Samrin Nosrat audited Pollan’s food journalism class at UC Berkeley, an education that undoubtedly serviced the making of her book. In Salt Fat Acid Heat, Nosrat writes with a clarity and warmth that pulls you in. Part cookbook, part lifetime guide, this resource serves as a way to better understand the art of cooking and the integrity of pure ingredients. Rather than merely telling you what to do when, Nosrat explains the how, why, and where of food, instilling in the reader an understanding and deep appreciation. Every page is an exploration of layers and concepts, from soaking to roasting to whipping fresh cream. This is a book to keep on hand so you can reference it with trust, much like a dear friend.
While we have yet to read this at PrimaFoodie, this book is at the top of our lists. Pulitzer prize-winning journalist Michael Moss unveils the corrupt world of corporate food manufacturers and giant food chains, detailing the cryptic use of marketing to get people hooked on fast, sugary, unhealthy foods. Using his groundbreaking research, Moss is figuring out how to work WITH business to change the food supply for the better.
The End of Overeating: Taking Control of the Insatiable American Appetite
Revisiting this book by former FDA commissioner, Dr. David Kessler, seems like a good idea right now when COVID-19 is severely impacting those with obesity and related chronic diseases. Kessler is armed with wisdom from working inside of the FDA-food supply apparatus, yet his book remains objective. His main premise is that the public has a right to a transparent food supply chain (knowing what’s in our food and potential related health risks to the ingredients) and that each cog in the supply chain, including all types of restaurants, be required to label the ingredients and calories in the food. Further, he addresses one of the most insidious culprits: food marketing.
Dr. Terry Wahls once battled such severe progressive multiple sclerosis, she had to succumb to living her life from a reclining wheelchair. Wahls, who had access to the most advanced medicine in existence, tried every treatment to ease her symptoms, but nothing worked. As she faced the possibility of being bedridden, she started looking for alternative answers, starting with her diet. Three months after adopting a combination of a true paleo diet and functional medicine, she started walking with a cane. After six months she could walk unaided. Now, she can walk, bike, and even jog. Her focus is on maximizing nutrients for the brain. Her discoveries have been revolutionary for her and her patients.