Cast and credits
We spend half of our food dollars -- $660 billion per year -- in restaurants. (Fifty years ago we spent only 20% of our food budget eating out.) That kind of revenue empowered the National Restaurant Association (a.k.a. "the other NRA") to successfully lobby Congress in 1996 to keep the federal minimum wage for tipped workers at $2.13/hour. It's been that low ever since.
One-in-ten Americans currently work in food service. Viewers of “Where’s My Food?!” are introduced to nine extraordinary waiters and waitresses who represent a diverse mix of ages, backgrounds and incomes. The film highlights their often-hidden struggles with the NRA, poverty-level wages, discrimination, substance addictions, and serious health issues that impact coworkers and customers.
Frequent restaurant customers candidly admit how they sometimes “punish” servers by leaving very low tips. However the same customers show little awareness of how tipped employees actually earn their living. “Where’s My Food?!” takes viewers behind the scenes into the "back of the house," where chefs and cooks rule.
Academic and industry experts explain how tipping works from psychological and socioeconomic perspectives, how one executive chef runs his restaurants with an iron fist and a soft heart, and how consumers can drive positive change through awareness and political action.
Two out of every three of us are overweight. Cases of diabetes are exploding, especially amongst our younger population. About half of us are taking at least one prescription drug. Major medical operations have become routine, helping to drive health care costs to astronomical levels. Heart disease, cancer and stroke are the country's three leading causes of death, even though billions are spent each year to "battle" these very conditions. Millions suffer from a host of other degenerative diseases.
Could it be there's a single solution to all of these problems? A solution so comprehensive but so utterly straightforward, that it's mind-boggling that more of us haven't taken it seriously?
FORKS OVER KNIVES examines the profound claim that most, if not all, of the so-called "diseases of affluence" that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. The major storyline in the film traces the personal journeys of a pair of pioneering yet under-appreciated researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn.