Martha's Summer Favorites

How to Cook Your Life

A Zen priest in San Francisco and cookbook author use Zen Buddhism and cooking to relate to everyday life.

Ratatouille

Remy, a rat, possesses a palate far more refined than that of his fellow comrades. He dreams of becoming a chef, one who creates rather than scavenges. When fate deposits him in the sewers beneath one of Paris’s most famous restaurants, he finds himself ideally placed to fulfill his dream. Forming an unusual alliance with a hapless young kitchen worker, Remy begins a daring culinary double life. As Remy pursues his vision, he must navigate the suspicions of the calculating Head Chef Skinner, the disapproval of Remy’s own colony, and the foreboding presence of renowned food critic Anton Ego, who strikes fear in the hearts of chefs all throughout France.

BLUNT

When your knife turns blunt, do you sharpen it or let it become a glorified butter knife at dad's company brunches? Something only you can answer.

MouseHunt

Down-on-their luck brothers, Lars and Ernie Smuntz, aren't happy with the crumbling old mansion they inherit... until they discover the estate is worth millions. Before they can cash in, they have to rid the house of its single, stubborn occupant—a tiny and tenacious mouse.

Anthony Bourdain: A Cook's Tour - Australia and Japan

Cooking and dining with Anthony Bourdain! Australia and Japan - 5 episodes. When Tony's car breaks down in the outback, he is found by a veteran of the bush who brings him back to camp and feeds him a slap-up meal of bush tucker, including kangaroo and wattleseed-bush tomato.

How to Build an Igloo

This classic short film shows how to make an igloo using only snow and a knife. Two Inuit men in Canada’s Far North choose the site, cut and place snow blocks and create an entrance--a shelter completed in one-and-a-half hours. The commentary explains that the interior warmth and the wind outside cement the snow blocks firmly together. As the short winter day darkens, the two builders move their caribou sleeping robes and extra skins indoors, confident of spending a snug night in the midst of the Arctic cold!

Fry It Safe

This vintage film discusses the importance of paying full attention when cooking with vegetable oils and shortening to prevent kitchen fires. It demonstrates through controlled experiments that oil and shortening can smoke and catch fire if left unattended over high heat, and emphasizes the need to reduce heat immediately if smoke is detected. The film highlights the basic safety guidelines for safe home frying, such as using a medium heat source and never leaving heating oil or shortening unattended.

S&M: Sweat and Muscle - The Dominatrix Workout

An hour-long workout with a BDSM theme on a NYC rooftop, taught by a variety of instructors.

Line Dancing For Seniors

Line dancing is fast becoming a popular activity among senior citizens. This presents line dancing from an instructional, yet entertaining perspective. Join Dr. Grant Longley, an expert Line Dance instructor, as he guides a class step-by-step through five dances.

Chasing Tables

Chasing Tables explores the journey of Jordan Taylor, a Sioux Falls native whose rise in the culinary world is as complex as the dishes he creates. After training under James Beard award-winning chefs Cory Schreiber and Brad Root in some of the Pacific Northwest’s most acclaimed restaurants, Taylor returned to South Dakota and built a string of successful establishments. But his story goes beyond the kitchen—it’s a tale of resilience, transformation, and the pursuit of excellence in an industry known for its intensity. Featuring interviews with renowned chefs, colleagues, and influential culinary figures, Chasing Tables offers a behind-the-scenes look at the highs and lows of Taylor’s career, capturing the heart of South Dakota’s evolving food scene.

International Magic Presents The Derren Brown Lecture

International Magic Presents: The Derren Brown Lecture is an 80-minute lecture DVD of close-up mentalism and subsequent discussion of various aspects of Brown's performance. Again, this product is not intended for general consumption but is directed at magicians and mentalists only.

The Jubilee Pudding: 70 Years in the Baking

In the year Queen Elizabeth marks her 70th on the throne, Fortnum & Mason has challenged home bakers to create a tart, cake, or pudding to honor her legacy. Seven judges headed by Dame Mary Berry invite the final five bakers to London where over one extraordinary day they bake their cakes, tarts, and trifles – hoping it will be the winning recipe.

Julia

Using never-before-seen archival footage, personal photos, first-person narratives, and cutting-edge, mouth-watering food cinematography, the film traces Julia Child's surprising path, from her struggles to create and publish the revolutionary Mastering the Art of French Cooking (1961) which has sold more than 2.5 million copies to date, to her empowering story of a woman who found fame in her 50s, and her calling as an unlikely television sensation.

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Hele Norges matmor

Norway’s beloved home economics teacher and cooking pioneer Ingrid Espelid Hovig charmed viewers for decades, showing everyone how to cook — from everyday meals to the perfect crispy Christmas pork rind. A forty-year career celebrated through classic clips and memorable moments.

The Cooking Show

The cooking show is as old as television itself. But why do we like watching the making of a meal that most of us will never cook, let alone eat? Dirty Furniture’s jam-packed video essay is a rollercoaster ride through the history of the genre, at once a staple of television viewing and a hotpot of shifting perspectives and sociocultural values.

Obaida

OBAIDA, a short film by Matthew Cassel, explores a Palestinian child’s experience of Israeli military arrest. Each year, some 700 Palestinian children undergo military detention in a system where ill-treatment is widespread and institutionalized. For these young detainees, few rights are guaranteed, even on paper. After release, the experience of detention continues to shape and mark former child prisoners’ path forward.

James Beard: America's First Foodie

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.”

A Sloth Story

After a terrifying storm destroys their home, a speedy sloth named Laura and her kooky family move to the big city in their rusted old food truck, hoping to make their business a success. The family's delicious food catches the eye of a quick-witted cheetah named Dotti, who will stop at nothing to revive her failing fast food business, Zoom Fuel.

Cuisine solidaire, ça mijote ensemble

In France, more than 10 million people of all ages are believed to rely on food aid. Faced with this reality, mutual aid initiatives are multiplying to feed, comfort, and integrate people. From lunches where everyone pitches in, to one-euro menus, workshops on how to cook healthily and cheaply, and dinners prepared by Michelin-starred chefs, solidarity kitchens are multiplying in France.