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The True Cost
The Magic Pill
The Universe Season 7 Stonehenge
Hidden Kingdoms: Under Open Skies
Ocean Wonderland 3D
The Art of Persuasion
We Are Legion The Story of the Hacktivists
No Impact Man The Documentary
Denali: Alaska Great Wilderness
The Fear of 13
Touching the Sun
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Aliens of the Deep
James Cameron journeys to some of the Earth's deepest, most extreme and unknown environments in search of the strange and alien creatures that live there. Joining him is a team of young NASA scientists and marine biologists who consider how these life forms represent life we may one day find in outer space not only on distant planets orbiting distant stars, but also within our own solar system.
Aliens of the Deep is the result of expeditions to several hydrothermal vent sites in the Atlantic and the Pacific. These are violent volcanic regions where new planet is literally being born and where the interaction between ocean and molten rock creates plumes of super-heated, chemically-charged water that serve as oases for animals unlike anything ever discovered. Six-foot tall worms with blood-red plumes and no stomach, blind white crabs, and a biomass of shrimp capable of 'seeing' heat all compete to find just the right location in the flow of the super-heated, life-giving water or to fry.
2019 Nature HD
From space, Earth is a kaleidoscope. Turquoise plankton blooms trigger a feeding frenzy, China turns yellow with rapeseed flowers, and mysterious green lights appear in the ocean. Satellites give us a new perspective on its greatest and most beautiful spectacles allowing us to make new discoveries We can watch landscapes change through the seasons and marvel in the scale of their transformations.
Satellite cameras capture a kaleidoscope of extraordinary colours surprising and constantly changing, created by natural phenomena, by animals and by people. These colours are revealing new insight into the health of our fragile planet, transforming our understanding of our colourful home.
Earth from Space
2011 Science 3D
The setting alternates between prehistory and modern day times in which scientists study the fossilized remains of the creatures in the film. In 2009, a group of paleontologists discover a rare fossil in Kansas. The fossil was previously exposed by a summer rain, and it appears to be a marine reptile, tracing back over 70 million years. It was a female Dolichorhynchops and will be the inspiration for telling the story of Dolly, who travels the Kansas Inland Sea, 80 million years ago during the late Cretaceous period with her family.
The film brings to life some of the most bizarre, ferocious and fascinating creatures to ever inhabit the ocean, incluing Tylosaurus, Xiphactinus, Cretoxyrhina, and Ammonite. It combines animation with recreations in a 3D prehistoric adventure. A journey to the bottom of the ancient oceans dramatizes awe-inspiring creatures.
In episode 3, Artemis arrives on the exoplanet Minerva B, but will she find evidence of life? This is a vision of our future, the fateful day in a far-flung corner of the universe, when a probe from Earth initiates the first descent onto an alien world, looking for proof of life beyond our solar system.
There are no witnesses, no cheering crowds in the control room. A decade or more will pass before news finally reaches us, back across the dark oceans of space. But the seeds of this mission are already being sowed today by the first generation of scientists bold enough to believe it could be possible.
Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.
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