The turmoil of 1968 helps Nixon win the presidency. Troop strength in Vietnam peaks and the draft accelerates. Karl Marlantes endures bitter jungle fighting on Hill 484, and draftee Arthur Wiknik gets a grim introduction to combat on 'Hamburger Hill'. But shortly after winning both hills, US troops abandon them.

Bob Clewell's helicopter crew comes under intense fire in one of the final operations of the war. Joe Galloway returns to Vietnam and in Washington, D.C., Barry Romo throws down his medals in protest. The last American troops return home and POW wife Anne Purcell awaits word of her husband's fate. The fall of Saigon brings the unification of Vietnam.

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.'

Nancy Silverton describes her life path involving both Los Angeles and Italy, her family and her obsession with bread. She was born in Sherman Oaks, CA in a family where going out to eat was considered a special treat. But when she entered college and found herself 'very attracted by a handsome man' who worked in a kitchen, she landed herself a job and a new passion.
These details, which all lead up to her stint at Wolfgang Puck’s celebrated LA restaurant Spago in 1982, are intercut with present-day scenes of Silverton working at Osteria Mozza.

Meet Tim Raue, the lauded German chef who went from gang life to fine dining. After leaving the streets, he defied all odds with explosive creativity, but also the knack for running several lucrative restaurants. For a high school dropout once told he could only be a house painter, gardener, or cook, it's a culinary story that does seem to be written in the Michelin stars.

This is a destabilizing documentary that challenges Americans’ narratives and asks the viewer to engage in a conversation with a slippery subject. It’s riveting in how dangerous and intimate it feels, leveraging its multiple camera-angles and hand-held shots to make the viewer feel as if they, too, are in the room with Vladimir Putin.
As a conversation that covers a vast span of Russian history, culture, and politics as refracted through the mind of Russia’s president — it’s often remarkable. During an extraordinary career, Stone has never pretended to be an unbiased journalist and he’s not about to feign pretense now.