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.
Our latest documentary feature, Stars in the Sky is an examination of the lives and minds of hunters in America that opens the door to an honest exploration of the controversies, emotions, and traditions that are inherent to this most primal human activity.
Film website pre-order now - full release March 1, 2019
Big Sky Documentary Film Festival Sunday, Feb 17th @ 6:00 pm
WASTED! THE STORY OF FOOD WASTE
Wasted! The Story of Food Waste aims to change the way people buy, cook, recycle, and eat food. Through the the eyes of chef-heroes like Bourdain, Dan Barber, Mario Batali, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. WASTED! exposes the criminality of food waste and how it’s directly contributing to climate change and shows us how each of us can make small changes – all of them delicious – to solve one of the greatest problems of the 21st Century.
JEREMIAH TOWER: THE LAST MAGNIFICENT
Jeremiah Tower: The Last Magnificent explores the remarkable life of Jeremiah Tower, one of the most controversial and influential figures in the history of American gastronomy. Tower began his career at the renowned Chez Panisse in Berkeley in 1972, becoming a pioneering figure in the emerging California cuisine movement. After leaving Chez Panisse, due in part to a famously contentious relationship with founder Alice Waters, Tower went on to launch his own legendary Stars Restaurant in San Francisco. Stars was an overnight sensation and soon became one of America’s top-grossing U.S. restaurants. After several years, Tower mysteriously walked away from Stars and then disappeared from the scene for nearly two decades, only to resurface in the most unlikely of places: New York City’s fabled but troubled Tavern on the Green. There, he launched a journey of self-discovery familiar to anyone who has ever imagined themselves to be an artist. Featuring interviews by Mario Batali, Anthony Bourdain, Ruth Reichl and Martha Stewart, this delicious documentary tells the story of the rise and fall of America’s first celebrity chef, whose brash personality and culinary genius has made him a living legend.
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?