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Bitcoin: The End of Money As We Know It

What Is a Woman

The History of the Red Army

My Generation

Eating You Alive

Lesotho: Confronting Sexual Violence
The Great Flood

Halftime

Ram Dass Going Home

The Crime of the Century part 1of2

The Social Dilemma

Inside Job
Night Will Fall

The Green Prince

The Wisdom of Trauma

Should I Eat Meat

The Connected Universe

A Plastic Ocean

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Surf and Turf

2017 Culture

Beef and brine. This 'Best Of' episode of the Mind of a Chef explores the wet and dry side of our culinary world. Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, Ed Lee makes a ribeye with eel puree, and more.

Series: The Mind of a Chef

Bistro

2017 Culture

A bistro is typically defined by its modesty – they are relatively small, affordable and humble. The bistro has become rather ubiquitous these days but despite its many incarnations, at its core, a bistro is a place where every man can eat, and eat well. With Petit Trois, Ludo Lefebvre has brought the spirit of the bistro to Los Angeles.
In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.

Series: The Mind of a Chef