Titanic 100 Years combines stunning imagery of the wreck with powerful untold stories of passengers and crew, letting audiences experience the real life drama of Titanic in a way never before possible. In 2010, an unprecedented expedition by Woods Hole Oceanographic Institute and RMS Titanic, Inc. went on location to document the entire wreck site of Titanic, using high-resolution optical video, sonar, acoustic imaging, and 3D HD video and acoustic modeling.
These incredible visuals are accompanied by the untold stories of people who were on the ship and linked with one or more recovered artifacts that connect to that passenger or crewmember. These haunting artifacts and unforgettable personal stories of average people take viewers back in time, making the history of Titanic as vivid as it was yesterday.

The film brings viewers all the amazing news-breaking advances in science in technology from 2021, unfolding around the globe. Shattering barriers and questioning assumptions and turning ideas on their head. Stories that take a leap into the future or follow footprints to the past.
Startling discoveries from a prehistoric nursery to a magic bullet that could contain the pandemic. Accomplishments like harnessing a star in a bottle or mapping invisible parts of the universe. Join us for an exclusive hyper-tour from earth to space.

The fake story of the art found beneath the depths of the ocean from a 2,000 year old ship wreck. Damien Hirst and the crew recount the moments various discoveries are made, the myths and legends surrounding the find.

An unsettling yet visually fascinating documentary presenting the history of nuclear weapons development and testing between 1945 until 1963. Narrated by William Shatner, features extremely rare film segments from top secret government archives and startling footage of nuclear bomb tests conducted by Great Britain and China, plus the largest atomic explosion ever created by Russia, and de-classified U.S. footage released to the public as recent as May, 2006. Whether being exploded under the ocean, suspended by a balloon, shot from a cannon or even detonated in space, these weapons are capable of devastating destruction - the quality of these images is as startling as are remarkable.

Experience up-close encounters with some of the most remarkable marine life ever captured on film while examining the impact of global climate change on the ocean wilderness as award-winning director/cinematographer Howard Hall travels from South Australia to the Indo-Pacific to teach viewers the importance of keeping our oceans clean for future generations.
Just how great of an effect does global warming have on marine wildlife, and what can be done to ensure the future well-being of our planet? As the filmmakers reveal the delicacy of our fragile ecosystem, viewers are allowed the unique opportunity to see what we risk losing should we fail to address the issue of global climate change sooner rather than later.

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.