A tale of two kings

For the first time in American history, our generation was at risk of having a shorter lifespan than our parents. And it was because of what we ate.
Curt Ellis, KING CORN filmmaker

Corn is what makes fast food cheap, and Americans demand cheap food. Almost everything in the enormous biomass we eat contains corn. A documentary film called King Corn tells the story of two recent college graduates who decide to grow an acre of corn in Iowa and then follow the crop down the chain. Fresh off the stalk, their corn is inedible. Most American corn is processed into high-fructose syrup that sweetens just about everything on the grocery shelf. The rest becomes animal feed to make all those fatty hamburgers, along with chicken and pork. If you enjoyed Fast Food Nation, you'll like King Corn.


Now consider the French, with a completely different food culture. Sure McDonald's exists everywhere, but in general eating in France is more about quality than quantity. Are buttery pastries "healthier" than Twinkies? Who knows, but a fresh tart from even a humble corner bakery is like eating a miniature work of art.

The documentary movie Kings of Pastry follows a grueling three-day competition that takes place every four years. It's the world's most prestigious pastry competition, and the top chefs must create every confection from chocolates and cakes to delicate sugar sculptures. The team of judges hover, watch and sniff each step of the way. And when you see these incredible creations, you realize it isn't just about baking, but engineering and chemistry. The movie becomes a gripping drama when a devastating pastry disaster happens during the competition. You might need some chocolate afterwards to settle your nerves.