The film covers the ever growing vegan movement and how it's best for the animals, human health, and the planet. Every year Plant Based News puts together a highlight reel of vegan related events and developments. This has served as a great way to look back on the events of the year as we take a closer look at the effectiveness of the film as a whole.

This programme describes the Red Army's dramatic advance and the German's brutal resistance. Witnesses reveal how the final days of the conflict were barbarous almost beyond comprehension.

Explore the extremes of North America in this fascinating documentary, where the continent's wildlife faces daunting challenges and embraces opportunities presented by its ever-changing seasons. From the resilient lynx navigating the harsh Yukon winter to the enchanting spectacle of fireflies lighting up Mississippi nights, witness the ingenious survival strategies of animals in the face of extreme weather. Encounter the drama of tornadoes sweeping the Great Plains and the strategic pursuits of predators like the American badger.
With stunning visuals and compelling narratives, this documentary unveils the relentless spirit of North America's diverse inhabitants in the midst of nature's trials and triumphs.

Follows Vice journalists Shane Smith, Ryan Duffy and Suroosh Alvi as they go to different parts of the world telling us surprising and shocking stories. In Afghanistan, the Taliban has ramped up its use of children in suicide bombing terrorist attacks. Ranging from teenagers to children as young as six years old, they are routinely manipulated and lied to as they are sent to blow up their targets. The Philippines are the most dangerous place in the world to run for office, as politicians are routinely killed by their rivals.

The last episode of the series showcases Africa, home to the greatest wildlife gatherings on earth and vast ecosystems. It delves into the lives of intelligent chimpanzees using tools in Ivory Coast, and the diverse cichlid fish in the Great Rift Valley's lakes. The film also explores the survival strategies of animals in the Namib Desert, including the brown hyena and the aardvark.
But even in this land of plenty, wildlife faces huge challenges. Crucially, it is addressed the impact of climate change and human activities, highlighting the plight of endangered species like the northern white rhinoceros and the decreasing populations of elephants and cheetahs due to poaching. However, it also offers hope, illustrating successful conservation efforts like the recovery of the mountain gorilla population in Virunga National Park.
The documentary is a vivid reminder of the richness of African wildlife and the urgent need for conservation efforts to preserve our planet's biodiversity.

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.