How do beer giants make beer taste exactly the same in billions of bottles every year? Meanwhile, small and original brewers blaze new trails in beer making. Can chemical warfare help make better beer? Meet the builders of the latest high-tech breweries. On location in Charlottetown, PEI; Moncton, NB; and Toronto, ON, see who's making the best - and some of the strangest - new suds on the market today.
To make sure your new car is safe, teams of specialists crash it before it reaches the show room. With film locations including Blainville, QC; and Ottawa, ON; see how cars are put through a range of crash trials, such as front, back, sideways, rollovers and even mock-pedestrian hits. In this episode, meet the most high-tech crash dummies, see how they are made, wrecked and fixed - and even meet a human dummy. Also, see how can you crash the same car 300 times and still drive it away.
SWAT teams, top bodyguards and specialized soldiers get extreme training and some pretty cool gadgets to fulfil their dangerous duties. How do they protect diplomats under live fire and even survive roadside bombs? With Canadian locations including Kelowna and Victoria, BC, witness live explosions and go undercover to expose the secret world of Spy and Security Operations.
The Vancouver waterfront is getting a high-tech upgrade to keep up with today's exploding global markets. How can robotic cranes help workers single-handedly move tons of cargo? Learn how computers turn dredging into a video game. How do they keep track of the thousands of ships, trucks, planes and containers all at once? Discover the new weapons customs agents are using to fight smugglers.
How do fish get from the ocean to your dinner plate in just a few hours? Set sail on a squid boat at midnight and climb aboard a "live haul" vessel to harvest Pacific Coast salmon. Featuring Canadian locations include Port McNeill and Campbell River, BC, this episode also goes inside a shrimp-processing plant and reveals some of the fish farming inventions of the future.
Forget about oil wells - a new generation is drilling for steam and harnessing the wind. Even coal-fired power plants are turning green. Discover why the largest North American hydro plant underground and see why one of the world's largest nuclear power plants getting fired up again - after 30 years. With production locations including Annapolis Royal, NS; Tiverton, ON; and Churchill Falls in Labrador, meet the innovators of tomorrow's power sources.
Follow the crew in action onboard the latest U.S. Navy nuclear submarine on an emergency call. See just how efficient one of the smallest subs in the world is and discover the mission of the underwater laboratory Aquarius. Filmed in part in North Vancouver, BC, this episode also shows how robots can explore the deep ocean floor.
See how the most high-tech crash dummies are made, wrecked and fixed - and even meet a human dummy. Plus, how can you crash the same car 300 times and still drive it away?
Follow the crew in action on board the latest US Navy nuclear submarine as they action an emergency call, and see how robots can explore the deep ocean floor.
We spend over one-third of our lives asleep, but this time is not being wasted. A lack of sleep can lead to health problems and an inability to function properly. Unfortunately for some, around half of the population snore, resulting in less sleep for the other half. You could also be sharing your bed with up to 10 million mites inhabiting your mattress. Around a third of people suffer from insomnia, but we see how amino acids in warm milk can stimulate the "sleep hormone".
It can be hard for some people to get up out of bed, but the process of the morning washing ritual can be a real eye-opener. The shower, soap, razors, even the toilet are all the result of a lengthy evolutionary process in personal hygiene. Find out why humankind added chalk to toothpaste, aluminum to antiperspirant, and how baby nappies were made even more absorbent because of an astronaut's space suit.
Stuart Abrams is the hot shot Head Chef and new kid on the block at a big classic Steak House in Montreal. We watch him wrangle the meat and his crew to prove himself and feed today’s 1000+ guests. We see the steak as it leaves the beef distributor’s warehouse to Stuart’s loading dock through all its various stages of aging, butchering, prepping, cooking and serving. We also find out all about knives and sharpening from an Italian family of traditional knife sharpeners; how state of the art ventilation systems work and what happens when there’s a fire in the kitchen. And there’s a bit of a battle on cooking methods: gas versus charcoal, as we visit a high end steakhouse down the road. Stuart’s got more hungry patrons than he expected, waiting for their steaks, today. Will he and his crew deliver the goods - hot and on time?
