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.'
After four decades of searching for him, they got a one hundred percent match to the Golden State Killer's DNA. As 72-year-old former police officer Joe DeAngelo's arrest unfolds in real time, chilling facts materialize that illuminate Michelle McNamara's prescience in her book's epilogue.
With unprecedented access, the film goes deep inside a Zen Buddhist community who have given up all their possessions and signed up to a life of chastity for one common purpose - to transform their suffering, and practice the art of mindfulness with the world-famous teacher Thich Nhat Hanh. Filmed over three years, in their monastery in rural France and on the road in the USA, this visceral film is a meditation on a community grappling with existential questions and the everyday routine of monastic life. As the seasons come and go, the monastics' pursuit for a deeper connection to themselves and the world around them is amplified by insights from Thich Nhat Hanh's early journals, narrated by Benedict Cumberbatch.
The film takes us inside the complex culture and history of Anonymous. The film explores early hacktivist groups like Cult of the Dead Cow and Electronic Disturbance Theater, and then moves to Anonymous’ own raucous and unruly beginnings on the website 4Chan. Through interviews with current members – some recently returned from prison, others still awaiting trial – as well as writers, academics and major players in various “raids,” WE ARE LEGION traces the collective’s breathtaking evolution from merry pranksters to a full-blown, global movement, one armed with new weapons of civil disobedience for an online world.
Garrett McNamara and his team return to Nazaré for another season of surfing. The team struggles through a number of accidents and challenges but eventually develop a set of safety procedures that enable them to surf Nazare's wave with less chance of injury or death. The struggles pay off when McNamara catches a nearly 80 foot tall wave that catapults him to international fame and makes him the holder of the world record for largest wave surfed.
In 2006, an Iceland-based outfit called The Sunshine Press launched the website WikiLeaks.org. As run by Australian Internet activist Julian Assange, the site's mandate involved regularly publishing top-secret documents and covert information, often regarding governments and their respective military operations". As might be expected, this set off a firestorm between those who admired the organization's bravado and resourcefulness, and those who argued, not unjustly, that the dissemination of data regarding such events as the U.S. war in Afghanistan could put untold numbers of lives at risk. In We Steal Secrets, Gibney relays the story of the WikiLeaks website from the inside, and moves beyond black and white to penetrate a complex network of activity guided by courage and idealism but also allegedly guilty of ethical insensitivity and hypocrisy. Acclaimed documentarian Alex Gibney (Enron: The Smartest Guys in the Room) takes the reins for this no-holds-barred look at one of the most unusual phenomena of early 21st century media.
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.'