The fourth episode sees host Neil deGrasse Tyson exploring our eternal quest to end hunger and honoring Nikolai Ivanovic Vavilov, pioneer of modern plant breeding, who risked his life for a discovery that would change the history of science. Vavilov's story is marked by both the tenacity and creativity and is particularly tragic. Interwoven into Vavilov's somber narrative are warnings and treatments of science and its ethical implications, especially when science itself comes under attack from political forces.

The film covers the ever growing vegan movement and how it's best for the animals, human health, and the planet. It is the third instalment in a series of yearly movies documenting the global journey of veganism throughout the last 12 months. Vegan 2017 charts the movement's triumphs - as well as the adversity it has faced as it continues to grow. It is produced by Plant Based News Founder Klaus Mitchell.

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.

It is the ultimate in adventure travel, but it is not for the faint of heart. But the sights — from Jupiter’s churning red eye to Saturn’s glittering rings — are out of this world. The series takes viewers on a breath-taking journey through the planets in our Solar System. See stunning images of each planet including highly detailed images captured by today’s ultra high-tech telescopes. Advanced animation takes you up close and personal with these distant worlds, as we plunge through space to get a better look at the neighbours.

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.

'Blood Brothers' follows the lives of two species, Paranthropus boisei and Homo habilis who embody two alternative ways of ape-man life. Although heavyset, with distinctive gorilla-like faces, the boisei are gentle characters. They live within a strict social structure and are led by a dominant male whose strength and power holds the group together. The habilis have taken a different approach to survival. They don't have the specialisms of the boisei but instead have developed into the archetypal jack-of-all-trades, inquisitive scavengers prepared to try almost anything to survive. Tough, active, gregarious and noisy, they are always on the move and always alert to the possibility of a meal. But in the near drought of the dry season the habilis are struggling. It seems as if their way of life cannot help them when conditions are tough.