Disclaimer - This is a news site. All the information listed here is to be found on the web elsewhere. We do not host, upload or link to any video, films, media file, live streams etc.
Kodiapps is not responsible for the accuracy, compliance, copyright, legality, decency, or any other aspect of the content streamed to/from your device.
We are not connected to or in any other way affiliated with Kodi, Team Kodi, or the XBMC Foundation.
We provide no support for third party add-ons installed on your devices, as they do not belong to us.
It is your responsibility to ensure that you comply with all your regional legalities and personal access rights regarding any streams to be found on the web. If in doubt, do not use.
Kodiapps app v7.0 - Available for Android.
You can now add latest scene releases to your collection with Add to Trakt. More features and updates coming to this app real soon.
Tip : Add https://kodiapps.com/rss to your RSS Ticker in System/Appearance/Skin settings to get the very latest Movie & TV Show release info delivered direct to your Kodi Home Screen.
Builders are free to use it for their builds too.
Easily one of the worst documentaries I have ever seen. A good documentary plunges deeply into it's topic to arrive at a well supported conclusion. In Organic We Trust is a rambling disorganized fiasco. It makes no effort to prove any of the assertions it makes. Instead, it drifts aimlessly from opinion of opinion. The scientist should explain why pesticides are harmful to children, not the farmhand. If growing organically is good for the soil, describe how. If pesticides are bad for us, describe how they harm us. If corporations are consolidating the farm industry, describe some examples and then give us personal stories of how local farmers have been harmed. The people on the street, the experts, and Kip Pastor all are unclear on the benefits of organic foods. Terms such as "nutrient rich" and "good for the environment" and "safer". In fact, no supporting evidence is made to confirm any of these assertions. Do organic foods have a higher concentration of nutrients, vitamins, and minerals? This would have been an excellent time for a slick animated graph. Do organic foods preserve the soil. Another opportunity for evidence. Perhaps Kip Pastor just expects us to accept the experts opinions because of their titles and offices? Or perhaps it was just Kip's intellectual laziness. Watching Kip's vacant eyes stare blankly over the fields of organic barley, made me ponder how much organic celery would sufficiently raise his IQ to make a decent documentary.
After the sunset, a man wonders between the edges of the highways gathering edible roadkill animals.
After moving to Oregon and falling in love with the ability to explore the outdoors with ease with his wife and two kids, Rashad Frazier knew he had to extend the invitation to others. Driven by the magic of his experiences, his background as a chef, and his love of good food and connecting people to incredible places that open up to conversation, he created Camp Yoshi, which curates custom outdoor adventures centered around shared meals and shared experience with the goal of creating a space for Black people and allies to unplug and in turn reconnect with the wilderness. By virtue of being in these places, Camp Yoshi's trips transform historically segregated spaces into safe havens for the community, conversation, and nourishment.
We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food. What they find is truly shocking.
Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King Richard II from recipes created by the king's master chefs. How did this ancient manuscript influence the way people eat today? On her culinary journey through medieval history she reawakens recipes that have lain dormant for centuries and discovers dishes that are still prepared now.
Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.
Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs his film by working backwards and finding the sources for these items and how they reach our plates. As Moullet’s investigation deepens, however, the film moves beyond the confines of a simple exploration of food origins into more political and social realms, not only relating to food but also to the medium of film.
A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.
While the debate continues about GMOs, Roundup and other toxic pesticides, this powerful film shares remarkable stories of people who regain their health after discovering the secret ingredients in their food and making a bold commitment to avoid them.
State of Bacon tells the kinda real but mostly fake tale of an oddball group of characters leading up to the annual Blue Ribbon Bacon Festival. Bacon-enthusiasts, Governor Branstad, a bacon queen, Hacksaw Jim Duggan, members of PETA, and an envoy of Icelanders are not excluded from this bacon party and during the course of the film become intertwined with the organizers of the festival to show that bacon diplomacy is not dead.
Sweat, sun, rain, tears, and green thumbs are all part of the challenge for a young couple attempting to become full-time organic farmers in this illuminating doc.
The meals based on indigenous ingredients and sustainability at the forefront. Project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.
