Peter Cooper

George Cooper

Jennifer Cooper

Llewellyn Cooper

During the summer of 2023, my father decided to hang up the boots and walk away from the family business of 25 years. This is my love letter to the cafe in which my family and I have worked, encapsulating the good vibes and cheery nature the business held for a quarter of a century.

The last ten years have seen a phenomenal explosion in the organic food movement as it has moved from niche market to mainstream. Today, it is the fastest growing segment of the food industry attracting all of the major food corporations. THE NEW GREEN GIANTS looks at a number of these new and old organic corporations and shows how they are managing, or in some cases, failing to live up to the idealistic dreams first espoused by the back-to-the land folk of the late sixties and early seventies. The documentary also looks at some of the bigger questions surrounding organic food. Is it really healthier? Is it truly organic? Is it possible to grow from a mom-and-pop operation to become a huge supplier of major grocery chains? Is it actually sustainable? Is it realistic to think the world can be fed organically?

A film about three teenagers - Klara, Mina and Tanutscha - from the Berlin district of Kreuzberg. The trio have known each other since Kindergarten and have plenty in common. The three 15-year-olds are the best of friends; they are spending the summer at Prinzenbad, a large open-air swimming pool at the heart of the district where they live. They're feeling pretty grown up, and are convinced they've now left their childhood behind.

Stage: The Culinary Internship follows a group of interns during a nine month apprenticeship at one of the best restaurants in the world, Mugaritz. While the restaurant’s notorious avant-garde cuisine and creative working environment elevates these young hopefuls to think outside the confines of a kitchen, the extremely high standards prove to be mentally and physically exhausting. Ultimately, not everyone can handle the heat.

“A walk with Richard” is an intimate portrait of a first-generation Japanese immigrant and his multi-generational, family-run Hibachi restaurant. Richard firmly believes in “protecting” the customer, his business, and his family legacy. Come take a walk with Richard and see what it takes to keep the flame burning for more than half a century.

Follows members of the Zulu Club, New Orleans’ first Black Mardi Gras, as they work to bring the Zulu parade back to the streets for Mardi Gras Day 2022, in the face of a global pandemic, hurricane Ida and the loss of members due to COVID and gun violence.

“Food Relovution: What We Eat Can Make A Difference” is an eye-opening and compelling feature documentary that examines the consequences of the meat culture as concerns grow about health, world hunger, animal welfare and the environmental cost of livestock production. It aims to show how these global issues affect everyone and are interrelated, and how making our food choices with a sense of awareness, knowing what we are buying and what we are eating is the first fundamental step towards a better world.

A deep and visually stunning survey of age-old ideas about food, ecological connectedness, and personal happiness. The film's warm cast guide audiences on a transformational journey through Japan, Korea, and the United States.

In Tacony Creek Park, home to one of Philadelphia's lesser-known watersheds, Julie Slavet and Malcolm Bundy reflect on their involvement with and love for the park, made bittersweet by the continuous and increasing amount of pollution that flows into its river. Combined wastewater and stormwater sewage outfalls have affected Philadelphia's rivers for years, but as one innovative program mitigates this for the Schuylkill and Delaware, Tacony gets left behind. Scientist Laura Toran educates the audience on green infrastructure and its potential positive impacts, while Slavet and Bundy discuss how they're still waiting—not without hope—for those impacts to reach their community.