Documentary looking at both burger chains and how they have grown to become world-dominating fast food brands.

The film reveals the astonishing beauty and profound ecological importance of the Pantanal: the largest tropical wetland on Earth, spanning over 17 million hectares across Brazil, Bolivia and Paraguay. The wetland is home to several groups of Indigenous peoples as well as rare and endangered wildlife, including species found nowhere else.  But the Pantanal has suffered more fire damage than any other ecosystem.  Told through the journeys of two environmental defenders, and blending beautiful cinematography with insights from scientists, Indigenous leaders and activists, the film is a wake-up call and an invitation to stand alongside those working to protect one of the last truly wild places on the planet.

Obesity rates in the United States have reached epidemic proportions in recent years. Killer at Large shows how little is being done and more importantly, what can be done to reverse it. Killer at Large also explores the human element of the problem with portions of the film that follow a 12-year old girl who has a controversial liposuction procedure to fix her weight gain and a number of others suffering from obesity, including filmmaker Neil Labute.

Juan “Accidentes” Dominguez is on his biggest case ever. On behalf of twelve Nicaraguan banana workers he is tackling Dole Food in a ground-breaking legal battle for their use of a banned pesticide that was known by the company to cause sterility. Can he beat the giant, or will the corporation get away with it?

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”