Latest Kate Middleton and Eating Disorders videos at PopScreen

Broken Biscuits 4 - Kate Tym

Vimeo 4:00

Kate Tym performing "One Million Ways In Which To Die" at Broken Biscuits 4, Brighton Komedia 21/08/16

Eat Our Feelings: Valentine's Day

Vimeo 13:04

Episode 1: https://vimeo.com/96199117 | Episode 2: https://vimeo.com/103107939 | Episode 3: https://vimeo.com/115841114/nKeep up with us at ...

Episode 1: https://vimeo.com/96199117 | Episode 2: https://vimeo.com/103107939 | Episode 3: https://vimeo.com/115841114/nKeep up with us at facebook.com/eatourfeelingsyum!nFollow us at twitter.com/eatourfeelings!nFor recipes, scroll down or visit www.eatourfeelings.com!nnRECIPES:nnCoconut and Sesame Chocolate Trufflesn • 12 oz dark chocolate chips/chunksn • 1 cup coconut milkn • 1 tbsp unrefined coconut oiln • 1 cup toasted sesame seedsn • 1/2 cup shredded coconutn • 1/2 tsp ground cinnamonn • 3/4 tsp freshly ground black peppern • 1/2 tsp saltnn1. Pour chocolate into a large bowl. In a saucepan over medium heat, bring coconut milk to a gentle boil, pouring over chocolate. Stir until chocolate is completely melted.n2. Stir in coconut oil, cinnamon, salt, and 2 tablespoons of sesame seeds. Refrigerate mixture for a couple hours, or until cool and solid.n3. Pour the sesame seeds and black pepper into one bowl, and the shredded coconut into another. Using a spoon, scoop the chilled chocolate* and roll quickly in your hands (so as not to melt it with your warm little paws), then roll and coat evenly in either shredded coconut or sesame seeds. n4. Store in a cool place before serving. n*Truffles can be as big or small as you like! We usually make them about the size of a quarter-machine gum ball. nnBeet and Walnut Croquettesn • 2 cups walnutsn • 1/2 yellow onion, dicedn • 1 medium-large beet, boiled, peeled, and choppedn • 1 tsp garlic powdern • 1 tsp ground cuminn • 1 tbsp olive oil, plus extra for sautéingn • salt, to tastenn1. Preheat the oven to 400. Line a baking sheet with parchment paper.n2. Sautee onion over medium heat, until translucent.n3. In food processor, pulse onions with beets, walnuts, spices, salt, and olive oil, until color and consistency are almost uniform, using a spatula to scrape the sides of the bowl, every so often. Transfer mixture to a bowl.n4. With damp hands, lightly roll the mixture into golfball sized croquettes. Space them evenly on baking sheet. Bake for about 20-30 minutes, or until they've started to turn slightly golden. Croquettes will firm up as they cool. Serve in lettuce shells and pretend that they are precious pearls in an oyster shell! Less

THREADS - EAT DUST

Vimeo 2:12

Here 2013: Kate Moross

Vimeo 23:41

Renowned graphic artist and art director Kate Moross takes to the stage at our Here 2013 symposium to talk about the new rules of the game a...

Beijing-Connection/Anne-Sophie Bazard – Eat Me

Vimeo 3:33

"Eat me is a project made with traditional Chinese sticks and a GoPro camera that allowed us to film each plate we have been served. It was ...

EAT, DRINK, LAUGH: The Story of The Comic Strip - Trailer

Vimeo 2:12

EAT DRINK LAUGH: The Story of The Comic Strip showcases the iconic New York comedy club where Jerry Seinfeld, Eddie Murphy, Chris Rock, Adam...

Frank The Butcher & PUMA Present "Eat What You Kill"

Vimeo 1:00

Frank The Butcher x PUMA 'B.A.U. Eat What You Kill" CollectionnnAvailable at Foot Action, PUMA Labs (Powered Foot Locker) & PUMA Stores nnDi...

Kate Dobrenko by Said Energizer

Vimeo 1:45

Filmed by: vk.com/said.energizernhttp://www.facebook.com/said.energizerne-mail: said_energizer@mail.runModel: vk.com/katia.mur_mur

Disorder

Vimeo 7:47

A film made for the 48 Hour Film Project Edinburgh 2014. A man with OCD struggles to maintain order in his life when it appears that his pre...

Eat Our Feelings: Heartbreakers

Vimeo 16:04

Find us on Facebook and Twitter: facebook.com/eatourfeelingsyum | twitter.com/eatourfeelingsnFor recipes, scroll down or visit www.eatourfee...

Find us on Facebook and Twitter: facebook.com/eatourfeelingsyum | twitter.com/eatourfeelingsnFor recipes, scroll down or visit www.eatourfeelings.com.nEPISODES: Sandwich Time (vimeo.com/eatourfeelings/sandwich), Brunch (vimeo.com/eatourfeelings/brunch), Valentine's Day (vimeo.com/eatourfeelings/valentine), Cleanse (vimeo.com/eatourfeelings/cleanse)nnRECIPES:nnEmma's Cilantro Parsley Pistachio Pesto (vegan)nnINGREDIENTSn • 1 head broccoli, cut into floretsn • 1 head, cauliflower, cut into floretsn • 1/2 cup, pistachiosn • 1/2 cup, toasted pumpkin seedsn • 1 bunch parsley, roughly choppedn • 1 bunch cilantro, roughly choppedn • 1 tsp, ground cuminn • 1/2 lime, juice + zestn • 1 tbsp agaven • approximately 3/4 cup extra virgin olive oiln • 1 cup fresh spinach, roughly choppedn • salt and pepper, to tastennDIRECTIONSn1. Preheat oven to 400. Lightly coat florets in oil, and sprinkle with salt. Spread in single layer onto parchment/baking sheet, and bake for approximately 40 minutes, or until tender and slightly brown on edges.n2. In blender or food processor, pulse nuts into a course sand. Add herbs, cumin, agave, lime, about 1/2 cup of oil. Blend until incorporated, spreadable, but not completely smooth. Add salt to taste, and oil if needed. (I like a bit of texture to my pesto, but you can blend it until your ideal consistency is achieved!)n3. Toss florets and spinach with pesto, until evenly coated. Serve warm, room temperature, or chilled. Excellent with Sasha's garlic sauce and tomatoes!nnnSasha's Lebanese Garlic Sauce (vegan)nnINGREDIENTSn • Garlic Saucen • 1/4 cup peeled garlic clovesn • 3/4 tsp saltn • 1/4 cup olive oiln • 3/4 cup canola oiln • 4 tbsp lemon juicen • 1 small food processornnDIRECTIONSn1. Blend the garlic and salt in the food processor.n2. Add 2 tbsp oil and Blend until completely smooth.n3. Add 1 tbsp lemon juice and blend until completely smooth.n4. Repeat steps 2 and 3 until all ingredients are used up. Eventually, the sauce will emulsify, making it stiff and white and similar looking to mayonnaise.nnNote: If you only have a large food processor, you may need to make a double or even triple batch to achieve emulsification and full creaminess.nnThis is delicious with roasted chicken (which would make it NOT vegan!) or vegetables.nnnCREDITS:nnWritten and Cooked by:nEmma Jane GonzaleznSasha WintersnnDirected by:nAdam GoldmannnCast:nAlex HerraldnOwen ScottnEmma Jane GonzaleznSasha WintersnnWith:nHunter CanningnTommy HeleringernAlice FredanTsipora NemesnnExecutive Producer: nDoug AndersonnnDirector of PhotographynDavid William TurnernnOriginal Music by:nChris RubeonnProducer:nRubyn WassermannnAssistant Directors:nKatrina AlbrightnYonghoon KimnnAssistant Camera:nZack McDowellnnSound:nDoug AndersonnnGaffer:nTyler KenlynnEditing:nAdam Goldman and Sasha WintersnnColor Correction:nDavid William TurnernnThese Credits: nBrian Fabry DorsamnnSpecial Thanks:nJulie KlingnTsipora NemesnErika BettencourtnWilliam Charles Arthur CooksleynRussel SwansonnPablo CastanedanSaikat Chakrabarti nnShot on location at Champs Family Bakery in Brooklyn. Less