Filming from the front lines. @Evgeny_director on filming the Oscar nominated #WinterOnFire.

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In 1991, astronaut Helen Sharman became the first Briton in Space. The Royal Institution (https://www.youtube.com/user/TheRoyalInstitution) interviewed Sharman for their series “A Place Called Space” and created this whimsical animated short, illustrating her vivid dreams of space and how she feels when she wakes up: “I’m always very disappointed that I’ve woken up because I want to be back in space.”
“A Place Called Space” : http://rigb.org/christmas-lectures/how-to-survive-in-space/a-place-called-space
See more from animator Andrew Khosravani: http://andrewkhosravani.com/
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A curated collection of the most captivating documentary shorts from filmmakers around the world. Know of a great short film that should be part of our Showcase? Email SFS@ngs.org to submit a video for consideration. See more from National Geographic’s Short Film Showcase at http://documentary.com

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What Does An Astronaut Dream About? | Short Film Showcase

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Get the recipe for Broccoli Cheese Casserole at http://allrecipes.com/recipe/9066/awesome-broccoli-cheese-casserole/

Watch how to turn broccoli into a decadent, rich and creamy baked side dish. It’s easy too! Just mix together chopped broccoli with cream of mushroom soup, mayonnaise, egg and sharp Cheddar cheese and bake in the oven until bubbly. Enjoy.

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يحاول إلمو الاسترخاء والنوم، وتأتي شبرة اللطيفة، لتساعده باستخدام عصاها السحرية، هل ستتمكن من مساعدته يا ترى؟

تابعونَا على مواقعَ التَّواصلِ الاجتماعيِّ، لتَعرفوا كلَّ ما هوَ جديدٌ، وممتعٌ، ومفيدٌ مِنِ (افتحْ يا سمسم)

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إن لم تستحوا فإفعلوا ما شئتم
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What can we can possibly say about having Action Bronson eat the most legendary dish, cooked by the best French chef in New York City, all the while donning a Knicks hat and a sport coat?

Action wanted to try pressed duck—or canard à la presse, as the French would say—so we got in touch with Daniel Boulud and made it happen. The dish takes about five days to prepare and is finished tableside in a silver “duck press.” Then, the sauce is made in front of the table using the juices from the duck whisked together with wine, Cognac, and some other agents of deliciousness. Chef Boulud was also nice enough to pop a bottle of 1983 Guigal Cote Rotie for the occasion, and in return, Action told him how to write a rap album.

Action Bronson is Back on VICELAND: http://bit.ly/1VoD1tr

WATCH NEXT:
Jamaican Cuisine at the NyamJam with Action Bronson: http://bit.ly/1VkRtms

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