Nancy Silverton describes her life path involving both Los Angeles and Italy, her family and her obsession with bread. She was born in Sherman Oaks, CA in a family where going out to eat was considered a special treat. But when she entered college and found herself 'very attracted by a handsome man' who worked in a kitchen, she landed herself a job and a new passion. These details, which all lead up to her stint at Wolfgang Puck’s celebrated LA restaurant Spago in 1982, are intercut with present-day scenes of Silverton working at Osteria Mozza.
In the last few years, the Red Planet has yielded up many new clues that life may have once existed there...and may even exist there today. There is now have proof that water once flowed on the surface, that Mars once had lakes, and that the frozen poles are mostly water, not carbon dioxide as previously thought. Mars has snow--an aurora--and lightning generated by dust storms. Most intriguing of all are the seasonal plumes of methane that just may point to bacteria living below the surface.
The film recounts the story of the 100th Bomb Group during World War II and follows bomber crews on dangerous missions to destroy targets inside German-occupied Europe. The Documentary honors the heroes of the Group and portrays the intensity of war, the dangers that the airmen face, and the friendships and relationships that develop. This unit from the Eighth Air Force B-17 Flying Fortress suffered tremendous losses in combat, with 177 aircraft missing in action, flying its last mission on 20 April 1945. Meet the airmen who inspired the tv series 'Masters of the Air' as they share the harrowing and transformative events of the 100th Bomb Group. The interviews with the real-life heroes are revealing, and the wealth of newsreel footage compiled in the documentary is utilized with a sharp eye for detail.
Brian Cox looks at our attempts to answer one of the most profound questions we can ask – are we alone in the universe? With scientists sending space probes to the furthest reaches of our solar system and beyond, the scientific search for alien life has begun. Inspired by a childhood love of science fiction, Brian still hopes to hear from ET. In this film, he explains why this search deserves to be taken seriously, and he explores the chances of it happening.
Meet Tim Raue, the lauded German chef who went from gang life to fine dining. After leaving the streets, he defied all odds with explosive creativity, but also the knack for running several lucrative restaurants. For a high school dropout once told he could only be a house painter, gardener, or cook, it's a culinary story that does seem to be written in the Michelin stars.
Every summer in the seas off Alaska humpback whales, sea lions and killer whales depend on an explosion of plant life, the plankton bloom. It transforms these seas into the richest on Earth. But will these animals survive to enjoy the great feast? The summer sun sparks the growth of phytoplankton, microscopic floating plants which can bloom in such vast numbers that they eclipse even the Amazon rainforest in sheer abundance of plant life. Remarkably, it is these minute plants that are the basis of all life here. But both whales and sea lions have obstacles to overcome before they can enjoy the feast. Humpback whales migrate 3,000 miles from Hawaii, and during their 3 month voyage lose a third of their body weight. In a heart-rending scene a mother sea lion loses her pup in a violent summer storm, while another dramatic sequence shows a group of killer whales working together to kill a huge male sea lion. In late summer the plankton bloom is at its height. Vast shoals of herring gather to feed on it, diving birds round the fish up into a bait ball and then a humpback whale roars in to scoop up the entire ball of herring in one huge mouthful. When a dozen whales work together they employ the ultimate method of co-operative fishing - bubble net feeding. One whale blows a ring of bubbles to engulf the fish and then they charge in as one. Filmed from the surface, underwater and, for the first time, from the air, we reveal how these giant hunters can catch a tonne of fish every day.
These details, which all lead up to her stint at Wolfgang Puck’s celebrated LA restaurant Spago in 1982, are intercut with present-day scenes of Silverton working at Osteria Mozza.