Two and a half thousand years ago, the Greek philosopher Socrates worried that the wide use of writing would have a negative impact on people's minds. He said that writing would create forgetfulness, because people will not use their memories. They would trust the external written characters and not remember themselves. In a world with an ever-growing tech industry, Michael Stevens tries to find out what effect technology has on our brains. He finds Technology isn't just changing our lives, it's changing our brains. In his experiments he tests what just 10 days of gaming does to things like our spatial memory.

The film tells the story of an overlooked genius: Claude Shannon. In a blockbuster paper in 1948, Claude Shannon introduced the notion of a 'bit' and laid the foundation for the information age. His ideas ripple through nearly every aspect of modern life, influencing such diverse fields as communication, computing, cryptography, neuroscience, artificial intelligence, cosmology, linguistics, and genetics. But when interviewed in the 1980s, Shannon was more interested in showing off the gadgets he'd constructed -- juggling robots, a Rubik's Cube solving machine, a wearable computer to win at roulette, a unicycle without pedals, a flame-throwing trumpet -- than rehashing the past.
Mixing contemporary interviews, archival film, animation and dialogue drawn from interviews conducted with Shannon himself, The Bit Player tells the story of an overlooked genius who revolutionized the world, but never lost his childlike curiosity.

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 years 1825-1918 were bloody and traumatic, a period when four tsars tried - and failed - to deal with the growing pressure for constitutional reform and revolution. In 1861, millions of enslaved serfs were freed by the Tsar-Liberator, Alexander II. But Alexander paid the ultimate penalty for opening the Pandora's box of reform when he was later blown up by terrorists on the streets of St Petersburg. Elsewhere, there was repression, denial, war and - in the case of the last tsar, Nicholas II - a fatalistic belief in the power of God, with Nicholas's faith in the notorious holy man Rasputin being a major part in his undoing. Lucy Worsley also details the chilling murder of Nicholas and his family in 1918, and asks whether all of this horror have been avoided.

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.

Chef Ludo Lefebvre began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, which was closed in the evenings, Ludo created a unique dining experience in the form of small, reservations-only, “chef’s choice” dinners. These dinners became known as LudoBites, a pop-up deemed by Pulitzer Prize-winning food critic Jonathan Gold as "a transforming moment” for the LA dining scene.