Get curated editors’ picks, peeks behind the scenes, film recommendations and more.
Foie gras is a delicacy that dates back millennia, and is loved by chefs and connoisseurs for its rich texture and flavour. The food has recently faced a major backlash, however, due to the inhumane way in which it’s produced, which involves tube-feeding geese and ducks to engorge their livers. In this short film, the US director Julian Tran travels to Extremadura in Spain, where Eduardo Sousa and Diego Labourdette produce perhaps the world’s only ‘ethical foie gras’, made by exploiting local geese’s natural instinct to gorge themselves before their winter migration. While the method results in a more widely varied product, Sousa is content to sacrifice productivity for a more humane delicacy – one that he enjoys only at Easter.
Director: Julian Tran
Website: Jungles in Paris, NOWNESS
video
Music
The peculiar beauty of a song caught between composition and improvisation
3 minutes
video
Rituals and celebrations
A beginner’s guide to a joyful Persian tradition of spring renewal and rebirth
3 minutes
video
Politics and government
How it looked to Afghan women to see the Taliban return to power
33 minutes
video
Love and friendship
Love looks a bit different for a chain-smoking couple in a small apartment
11 minutes
video
Metaphysics
Simple entities in universal harmony – Leibniz’s evocative perspective on reality
4 minutes
video
Biography and memoir
Passed over as the first Black astronaut, Ed Dwight carved out an impressive second act
13 minutes
video
The ancient world
The six priestesses who kept the flame of ancient Rome alight at risk of death
5 minutes
video
Engineering
A close-up look at electronic paper reveals its exquisite patterns – and limitations
9 minutes
video
Architecture
West Africa was once an architectural laboratory. Is it time for a revival?
12 minutes