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.'
In Canada, maple syrup is worth more than oil. When $20 million of syrup goes missing, the trail leads back to an epic battle between cartels and the little guy.
The Speed Sisters are the first all-woman race car driving team in the Middle East. Grabbing headlines and turning heads at improvised tracks across the West Bank, these five women have sped their way into the heart of the gritty, male-dominated Palestinian street car-racing scene. Weaving together their lives on and off the track, the film takes you on a surprising journey into the drive to go further and faster than anyone thought you could.
Jeremy Clarkson decides to get a flock of sheep. He thinks It's a genius business plan: Instead every year mowing the 300 acres without cropping, the sheep will do, keeping everything nice and tidy and fertilizing the soil. Moreover, he can sell their babies for profit. But he doesn't count with the added complications these high-maintenance animals will bring.
Al Capone moves back to Chicago and takes over two floors of the city's finest hotel, the Lexington. With a thriving business and Chicago politicians in his back pocket, Capone soon reaches a level of celebrity normally reserved for athletes and entertainers. As Capone's profile grows, he begins to indulge in all that the Roaring '20s have to offer, including cocaine. While Capone enjoys his reign at the top of the Chicago underworld, Irish gangster Bugs Moran seeks to take him down as revenge for the deaths of his partners Dean O'Banion and Hymie Weiss. On March 7, 1928, Moran orders a hit on one of Capone's top associates, Jack McGurn, the man who took out Hymie Weiss. McGurn survives but Capone decides to retaliate by taking out Moran and as many of his men as possible - all at once. On February 14, 1929, Capone's men dress as law enforcement and raid the liquor buy. They order Moran's men to face the wall for handcuffing, but while their backs are turned, Capone's men shoot all of them. Firing 70 rounds of ammunition in less than 10 seconds, the assassins carry out the biggest gangland hit in American history that will come to be known as the St. Valentine's Day Massacre. Through a stroke of luck, Moran avoids the massacre, but knows he's been defeated.
In a world where the pursuit of health pushes us towards organic aisles and fresh produce, this film uncovers a chilling revelation: the very foods promoted for wellness might be our greatest peril. As we navigate grocery store aisles, seemingly benign items like romaine lettuce, cut fruit, and even infant formula hide tales of contamination and legal battles. This gripping exposé dives deep into the unsettling truth about our food, revealing risks where we least expect them. With every bite, we make choices about our health. But what if those choices, even the most well-intentioned ones, are not as safe as we believe? Poisoned: The Dirty Truth About Your Food challenges our perceptions and urges viewers to question: In the modern food landscape, is anything truly safe? The film is a truly call to action for the officials who have the power to mitigate the danger caused by foodborne pathogens that kill thousands of people every year.
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.'