About 340 million years ago a brand new family of animals was evolving in the primeval swamps. They were to go one step further than the amphibians who had emerged onto dry and before them. For they would eventually completely cut their ties with water. They were the ancestors of todays lizards. They evolved scaly impermeable skins and moved up into the forests. They diversified into a multitude of different shapes and sizes. They developed signalling systems to communicate with one another. And they squabbled as animals do. For food they hunted insects that were already well established on the land in great numbers. And here without returning to water they produced their families. They powered their bodies not only with food but with the heat that they drew directly from the sun.
As they diversified so they spread into the harshest of the lands habitats. The baking waterless deserts which eventually they would come to dominate. Discover jacky lizards that wave, wrestling beaded lizards and the the world's smallest chameleon, which is no bigger than his thumbnail, and the biggest lizard in Australia.
Upending the conventional wisdom of why we gain weight and how to lose it, Fed Up unearths a dirty secret of the American food industry—far more of us get sick from what we eat than anyone has previously realized. Filmmaker Stephanie Soechtig and TV journalist Katie Couric lead us through this potent exposé that uncovers why—despite media attention, the public’s fascination with appearance, and government policies to combat childhood obesity—generations of American children will now live shorter lives than their parents did.
The International Space Station is the ultimate extreme home. Costing $150 billion, it is the most expensive structure humans have ever built, in the most inhospitable environment known to man, with no air food or water. Assembled at 250 miles above the earth, it's an epic engineering challenge. We're going to take it apart and uncover what's going on inside the ISS. Its superstructure secrets will help our species reach other planets and beyond. Using photo-real computer graphics, we take it apart to uncover the extraordinary innovations that enable it to support life in the deadly vacuum of space.
The next instalment focuses on dietary needs and how different species have evolved beaks to suit their individual requirements. The latter come in a multitude of forms. Blue tits and goldfinches have beaks akin to tweezers, with which to extract seeds, while the hawfinch's razor-like bill can deal with a cherry-stone. However, the crossbill is the only finch that can twist its mandibles in opposite directions. Jays store acorns for winter by burying them in the ground, whereas woodpeckers can keep up to 60,000 of them in one tree trunk. Sap is also desirable, and there are a variety of methods used to obtain it. The hoatzin is the only specialised leaf-eater, and accordingly has a digestive system more akin to that of cattle. Plants recruit birds to aid pollination, and offer nectar as a reward. Hummingbirds eat little else, and the sword-bill's beak is the longest of any bird in relation to its body. Insects are also highly prized, and Galapagos finches are shown to possess some ingenuity as they not only strip bark, but also use 'tools' to reach their prey. Crows are hailed as being among the most intelligent birds, and one is shown using a twig to spear a grub within a fallen log. The robin is an opportunist, and Sir Attenborough observes one seizing morsels as he digs a patch of earth. In South America, a cattle tyrant sits atop an obliging capybara and uses its vantage point to spot passing food that may be dislodged by its grazing partner.
A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased. A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'
Spy in the Huddle use innovative techniques to reveal the incredible secrets of your pets' behaviour in ways never seen before. As astonishing photography explores the wild side of our playful pets, find out why hamsters love to run in a wheel, how dogs pick up the rules of the pack and how kittens learn to be solitary hunters. Featuring incredible views of plunge-diving dogs, babysitting cats, acrobatic hamsters and a playful cat outwitted by his prey" - you'll never look at your favourite companions in quite the same way again. The latest science also reveals why budgies talk, how a cat scales a vertical wall with the help of a special claw, why hamsters stuff their faces with more food than they can eat and the real meaning behind a rabbit's hop. Our pets are also given a chance to explore their wild side as we join the free-roaming pet dogs of Cusco Peru, pet rabbits living in a natural warren and the wild-living inhabitants of Cat Island, Japan. A range of innovative techniques such as moving X-rays, thermal imagery, minicam-carrying dogs and revelatory slow-motion photography shows why our pets play and how their true wild nature is just a whisker away.
As they diversified so they spread into the harshest of the lands habitats. The baking waterless deserts which eventually they would come to dominate. Discover jacky lizards that wave, wrestling beaded lizards and the the world's smallest chameleon, which is no bigger than his thumbnail, and the biggest lizard in Australia.