Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche. [Synopsis courtesy of Tribeca Film Festival]

Ai Weiwei: The Fake Case

After 81 days of solitary detention world famous Chinese artist Ai Weiwei is put under house arrest. He suffers from sleeping disorder and memory loss, 18 cameras are monitoring his studio and home, police agents follow his every move, and heavy restrictions from the Kafkaesque Chinese authorities weigh him down. Journalists, the art world and his family all want a piece of him and on top of that he is met with a gigantic lawsuit from the Chinese government, soon to be named ‘The Fake Case’. Ai Weiwei is shaken, but during the year on probation he steadily finds new ways to provoke and challenge the mighty powers of the Chinese authorities in his fight for human rights. Ai Weiwei strongly believes that China is ready for change. And he will do everything to make it happen.