The documentary, an own production, immerses the viewer in a journey that blends science and philosophy, questioning the nature of time and unveiling a 4-dimensional universe, where space and time are integrated. We are invited to consider a universe in which past, present, and future coexist, suggesting that our linear perception of time might be more of a mental construction than a physical reality. The narrative progresses by exploring how quantum particles exist in states of probability until they are observed, at which point they acquire defined properties. Then, the provocative hypothesis is presented that observation also fixes the temporal dimension of the particles.
The sensation of the flow of time and the distinction between past, present, and future are introduced as mental constructions, arising from the human brain's limited capacity to process the complexity of reality. It is then proposed that the mind, by observing itself, fixes itself in the temporal dimension, thus creating the illusion of the present. Finally, the impact of these theories on free will is discussed.
This documentary challenges viewers to look beyond their everyday perceptions and consider the possibility that reality is much more complex and fascinating than our immediate experiences suggest. It is an invitation to explore the limits of science, philosophy, and the mind itself in search of answers to some of the deepest questions of existence.
More information on https://www.javier-serrano.blog/Ciencia/representacion_tridimensional_del_universo.php

Perhaps there is no architectural feature more distinctly Angeleno than a strip mall. The city is full of them with their busy facades and bright neon signage. Their wonderfully eclectic, multi-purpose tenants give shape and home to the multitudes of ethnic communities that make up LA’s diverse population.
Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum Yum donut. Ludo’s restaurants and the dishes he creates for them embody the cultural mash-up and high/low flair that is the strip mall philosophy.

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.

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.

The sweet stuff. This "Best Of" episode of The Mind of a Chef takes a long, hard look at the cherry on top of a dining experience. On the list is burnt miso apple pie, the English classic Banoffee pie, sorghum ice cream. Grab a spoon.

The Romanovs retreat into a bubble of luxury while the czar's forces brutally suppress protests by a starving populace. Rasputin's influence grows, never mind the rumors and scandals. Many people believe Prime minister Peter Stolypin is the last hope of the Romanov Dynasty as reformer-in-chief. He is horrified by the rise of Rasputin. The fight between Stolypin and Rasputin is a battle for influence over Nicholas II. But Stolypin is shot in the Kiev Opera in 1911.