Meet the fascinating felines and the people who pamper then in this whimsical look at the ins and outs of Canada's competitive cat show circuit, where the claws come out when a Turkish Angora and an adorable fluffy red Persian face off to take home the national award for Best in Show.
Celebrity cat owners and online experts explore how the humble house cat has captured hearts and imaginations to become pop culture icons and the darlings of the Internet.
From the imposing mating call of the red deer and the flight of the buzzard to the hunt of the fox and the micro-ecosystem on a massive oak: nature documentarist Luc Enting recorded it all for his stunning feature film Wild Heart of Holland, produced by PVPictures. The result of his efforts is an exciting, moving and often humorous film, revealing the beauty and diversity of this wild park in every season. We also watch the main characters grow up to adulthood, a path inevitably dogged with challenges. Enting: “To me, this park, in any season, has an almost un-Dutch beauty. It is the largest continuous nature reserve in northwest Europe with an incredible variety of landscapes and life. It has forests, heath, sand drifts, brooks and pushed moraines. With my film, I would like to give a new insight into its incredibly diverse nature.”
Josef Ganz, editor of trade journal Motor-Kritik, amazed Germany by appearing in a revolutionary tiny car in 1932. It was his dream: a people's car anyone can afford. The idea made its way to new Reichskanzler Adolf Hitler. But in Hitler's dream there was no place for Jewish inventor Ganz. This is the story of the man whose designs led to the invention of the Volkswagen Beetle, and who ultimately lost everything. In the film, Ganz's relatives and admirers bring his lost heritage back to life.
Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.
In the summer of 2018, a group of inexperienced idealists in the port of Rotterdam prepare for their voyage to the Mediterranean where they will pick up boat refugees for an NGO. The former trawler is taken out of service and refitted. Plenty of discussions take place before restoration of the aging ship: how many doctors and nurses will staff the former fish store, now a treatment room? And should there be a cold store, for the deceased?
