Airing on TUTV
This 4-part series explores models of transformation in four urban centers of the United States and highlights practical solutions to make these cities sustainable. Edens Lost and Found looks at how Chicago, Philadelphia, Los Angeles, and Seattle handle not just pollution and environmental changes, but cultural and demographic changes as well. this documentary series shows the great lengths necessary to maintain some of America’s greatest cities.
Hot and Cold is about building and renovating houses as well as updating with new types of insulation and alternative energy. It’s somewhat the tone of a This Old House, but in Hot and Cold, the host, Tom Gocze, is the expert and does the work. Tom gets his hands dirty as he explains how homeowners can do a lot of the work themselves or be more knowledgable if they were to hire someone.
This show is simply about the history of television, the technology and how television was accepted way back in it’s infancy. With each show, we try to supply you with a synopsis of what each show was about along with some historical information as well. Our goal is to expose you to samples of some of the best programming from the very early days of television; a retrospective of what was then a new medium back in the second half of the 20th century!
The Blockson Collection for a conversation with three African American entrepreneurs who are shaking up the beverage industry.
The Wall Street Journal calls sommelier, winemaker and designer André Hueston Mack “a wine overachiever.” Mack was the first African American to be named Best Young Sommelier in America. Daniel Bryant, owner and creator of Running Tigers Wine, aims to educate through programs such as “Wine Tasting 101: African Americans in the Wine Industry,” at the University of California, Davis. Bryant believes the African American community is typically overlooked by the wine industry, but he’s looking to change that. Brian Duncan is the wine director of Bin 36 Restaurants in Chicago, where he also develops house wines that are served in restaurants across the region.