We develop and produce feature-length films that explore the spirit, motivations, and emotional complexities of boundary-pushing iconoclasts. We believe in unflinching profiles that transcend linear biography, examining the unconventional paths of deeply-focused mavericks. Modern-day pioneers in everything from science to sport to art.
Portia and Ellen embark on a once-in-a-lifetime conservation project in Rwanda for Ellen's birthday. Despite challenges like volcanic eruptions, earthquakes, and a pandemic, their accomplishment brings hope for Rwandan mountain gorillas.
Carrie Bradshaw’s tutu. Miranda Priestly’s hair. Betty Suarez’s red-framed glasses. Even if you haven’t heard of Patricia Field, there is no doubt you’re deeply familiar with her legendary designs. Happy Clothes: A Film About Patricia Field takes a deep dive into the storied life of this iconic costume designer. Take a walk down memory lane with Field and her endless list of friends, team members, and collaborators to see how some of the most memorable film and television costumes came to life.
The feature-length documentary FRIES! The Movie explores every grease-stained, deliciously salty, and the oft-overlooked crinkle of the french fry. FRIES! takes us on a journey around the world – from the origin of the potato in Peru, through the humble yet highly contested early history of the fry in France, Belgium, the United Kingdom, and the United States – and dives into the culinary traditions transformed over time, the deepest and darkest controversies, and the people that love them.
The film portrays fries as a unifying force amongst all people - everyone eats them, and everyone has an opinion on them. Fries bring us together, but can also tear people apart. They provide memories and comfort. They are an avenue for creativity - via art, cooking, writing, (and film!) and more. They connect us to science and agriculture. They make us human, maybe more so than any other food.
Malcolm GladwellandChrissy Teigenjoin an international cast of characters celebrating their love of french fries through reverence and humor, told through intimate and real discussions with historians, connoisseurs, chefs, and obsessives all over the world. In a world full of strife and distrust, a modern era where truths and lies intermingle in ways making them nearly impossible to sort, and in the best of times or the worst of times there was, and always will be, one thing we can all agree on...it’s easy to find comfort in a fry.
Radical Love explores the subversive political activism and lovesick connection of Michael and Eleanora Kennedy, a husband-wife legal team who represented a who’s who of the politically subversive class in the 1960s and 70s. At the center of the story is their most notorious clients and closest friends, founding members of The Weather Underground Bernardine Dohrn and Bill Ayers. Now as a widow, Eleanora reflects on a marriage and life in the crosshairs of politic activism, government surveillance, and deep passion.
Look deeper, get dirty, and find the beauty in rot.
In the feature-length documentary Fermented, author and chef Edward Lee goes on a journey to understand how the ancient process of fermentation is used in modern cuisine both at home and abroad. The culinary world has labeled fermentation as the hottest food trend at the moment, and this film stands as point of entry into the deep dark world of beautiful rot, and what it means to humankind.
An ancient and mysterious food preservation technique, this is a story tracing back to the origins of our species. Throughout history it kept people nourished in both barren winters and desert heat. By exploring the process of making cheese, bread, beer, and charcuterie we find out how flavor has taken over as the main reason for keeping the tradition of fermentation alive. Through profiles of kimchi, kombucha, and pickles we begin to understand that it isn’t just the process, but the results that keep us wanting more.
Fermented looks at how a tradition can give rise to a contemporary trend, and helps us realize the culture and history of fermentation is in all of us...even in our modern era of refrigeration and canning, where food is in abundance.
But these processes - kept alive for ages - could disappear in future generations as technology and scale become paramount. The risk of the commoditized cannibalizing the crafted. Is the world at risk of losing the old ways for the new?
And if that happens, what would it mean for the future?
