meal

FRONTLINE
The Fish on My Plate

 

Journalist and author Paul Greenberg (Four Fish; American Catch) spends a year eating only fish. From farmed fish in Norway to the biggest wild fishery in the world off Peru, he travels to investigate the health of the ocean, as well as his own.

 

SIMPLY MING
Matt Louis

SIMPLY MING: Matt Louis

 

Chef Ming is joined by Chef Matt Louis, known for his Spanish-style tapas using seasonal New England ingredients. Matt cooks up goat meatballs with garlic mustard pesto, local farm feta and sunchoke chips, while Ming whips up surf-n-turf meatballs with his favorite Blue Dragon vinegar fries.

 

SPY IN THE WILD – A NATURE MINISERIES
Bad Behavior

 

More than 30 animatronic spy cameras disguised as animals secretly record animal behavior in the wild. These “spy creatures” reveal that animals show emotions and behavior similar to humans – a capacity to love, grieve, deceive, cooperate and invent.

 

Bad Behavior
The spy cams infiltrate the underground world of animal mischief, crime and retribution. Spy monkey is caught between crossfires as real monkeys fight over beach bar alcohol. Spy egret is also a waterhole victim when elephants throw mud everywhere.

 

SPY IN THE WILD – A NATURE MINISERIES
Friendship

 

More than 30 animatronic spy cameras disguised as animals secretly record animal behavior in the wild. These “spy creatures” reveal that animals show emotions and behavior similar to humans – a capacity to love, grieve, deceive, cooperate and invent.

 

Friendship
The spycams and their new wild friends rely on each other to look out for predators. A spy meerkat babysits meerkat pups while a spy cobra pretends to attack the mob. Spy crocs witness a convenient partnership between real crocodiles and birds.

 

SPY IN THE WILD – A NATURE MINISERIES
Intelligence

 

More than 30 animatronic spy cameras disguised as animals secretly record animal behavior in the wild. These “spy creatures” reveal that animals show emotions and behavior similar to humans – a capacity to love, grieve, deceive, cooperate and invent.

 

Intelligence
The spycams infiltrate the world of animal intelligence, ingenuity and creativity. Watch our spies disguised as animals observe a gray squirrel stealing Spy Nut, a sea otter cracking open a meal and an orangutan washing with soap.

 

Lidia Celebrates America
Holiday for Heroes

 

Join host Lidia Bastianich for an unforgettable holiday special celebrating veterans, who discuss the importance of family during holidays, the challenges and sacrifices of their work and the pride they take in having defended our country.

 

NATURE
Natural Born Hustlers: Sex, Lies & Dirty Tricks

NATURE Natural Born Hustlers: Sex, Lies & Dirty Tricks

 

Males employ artful illusions and blatant cheating to trick the competition and beguile the female. Size, style and skill are all used to best advantage – or faked, if necessary.

 

NATURE
Natural Born Hustlers: The Hunger Hustle

NATURE: Natural Born Hustlers: The Hunger Hustle

 

Animals the world over have adapted their bodies or behavior in extreme ways to create a tantalizing trap. It’s all the result of millions of years of artful adaptation – all in the name of luring in the next meal.

 

THE MIND OF A CHEF
Fire

 

Chef David Kinch has forged a distinctive culinary path, putting him at the forefront of new contemporary California cuisine with his restaurant Manresa. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity and the bounty California offers. His pursuit of exceptional products inspired an exclusive partnership with Love Apple Farms, where most ingredients for Manresa are grown. For nine consecutive years, Manresa has held two Michelin stars. Following a fire in 2014, Manresa reopened in 2015, receiving a four-star review from the San Francisco Chronicle. His first cookbook, Manresa: An Edible Reflection, debuted in October 2013 and was nominated for the James Beard Foundation “Cooking from a Professional Point of View” award.

 

Fire
Join Chef David Kinch as he explores how a devastating restaurant fire changed and improved him. He also prepares some dishes that came out of that challenging period of his life, with one of them being a new signature dish.

 

1 2