Bacteria are everywhere. Most of them are good for you but there are also some that can kill you. Every year thousands of people come down with food poisoning from one species of bacteria alone – campylobacter. Typically found on raw chicken, campylobacter can be easily killed by heating but many people make the mistake of contaminating their cooking implements in the cooking process and transferring it onto a meal about to be eaten. This video...

This video looks at what the scientific community says about the safety of pesticides on fruits and vegetables.

How does food get from the farm to our table? In this video, we trace the route cereals, fruits, vegetables and dairy products take to get from their point of origin to the consumer. We also explore why there are often several processing steps before food can reach your plate.

This food-for-thought film scrutinizes the insatiable appetite of the small, but mighty, circle of global food producers. Corporate globalization threatens the livelihoods of small farmers in the U.S. and depletes natural resources in developing countries. As greed dominates the world stage, its impact on the planet is becoming undeniably clear; free trade is a route to worldwide hunger despite an overabundance of food.

Surly Squirrel and the gang are back. They are once again in Oakton where the evil mayor has decided to bulldoze Liberty Park and build a dangerous amusement park in its place. Surly and his ragtag group of animal friends band together to save their home, defeat the mayor, and take back the park.

People are the life-blood of cities. Its transport links are its veins and arteries. If they're cut-off the city will die. Thousands of people work every day at making it possible for city dwellers to be where they need to be, when they need to be there. It's an endless task demanding brain and brawn. Without the army of drivers, diggers, planners, thinkers, our great cities would come to a halt.

The simple fact is most food-borne illnesses can be avoided by applying common sense at every meal and snack break. This video illustrates how to shop for the freshest foods, store them wisely, and prepare them correctly. Topics include signs of freshness and contamination; proper storage in the refrigerator, freezer, and pantry; ways to safely thaw frozen foods; how to avoid cross-contamination; the optimal temperatures for cooking meats and poultry;...

It's almost a given that salmon is part of a healthy diet, its benefits touted far and wide. Some savvy consumers will even choose wild fish over farm-raised, believing it to be all the more nutritious. This program goes behind the scenes at Marine Harvest, the world's largest producer of farmed salmon, to examine the nutritive properties of both farm-raised and wild-caught fish. To keep costs down, intensive-farming operations like Marine Harvest...

In this program, chef Paul West, dietician Clare Collins, and chemist Noby Leong examine the chemistry, biology, and physics of food, looking at Australia's Cavendish banana and the cultivation of a new disease resistant variety; at the how the traditional craft of fruit preservation is supersized in the production of canned baked beans; and at the science of cooking the perfect medium rare steak. They also discuss the science of gluten in slow fermentation...

In Organic We Trust; is an eye-opening documentary that reveals the true meaning of organic. When corporations went into the business and organic became a brand, the philosophy and the label grew apart. Director Kip Pastor looks beyond the label and unearths inspiring solutions for our health and environmental problems. Individual citizens and communities are taking matters into their own hands, and change is coming from the soil up.