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The Trial of Klaus Barbie

On May 11, 1987, the trial of Klaus Barbie, former head of the Gestapo and the first Nazi officer to be tried in France for crimes against humanity, began in Lyon. Tracked down and identified by Beate and Serge Klarsfeld, he was extradited from Bolivia through intergovernmental agreements. The charges centered on three major crimes: the roundups on Rue Sainte-Catherine, the roundup of the children of Izieu, and the final deportation convoy of August 11, 1944. During 37 hearings, filmed in their entirety, the survivors’ testimonies reveal a relentless and cruel torturer. Barbie, absent on the advice of his lawyer Jacques Vergès, was sentenced on July 4, 1987, to life imprisonment. This verdict marked a key milestone in the fight against impunity for Nazi criminals. Barbie died in 1991.

The Trial of Klaus Barbie

10.0 N/A
Licence to Grill

License to Gril is a show hosted by Rob Rainford and can be seen on Food Network Canada, Asian Food Channel and downloaded at MoboVivo. The show is produced by Knight Enterprises. The show was formerly carried in the United States on the Discovery Networks channel Discovery Home, but was dropped from the schedule when the channel was flipped to the ecology-themed Planet Green. The episode "Bike Ride BBQ" was the last one to air in the USA. License to Grill is a series that explores the enjoyment of backyard cooking, entertaining, and the barbecue. Each episode takes place over a day or two, but mainly on Saturdays. The host and chef Rob Rainford prepares a meal for the evening when guests will arrive. The central theme is barbecue and with that, Rainford shows us tips and tricks for cooking on a barbecue. The recipes range from the typical barbecue fare, such as hamburgers, steaks, kebabs, to more ambitious meals such as leg of lamb, hot smoking sides of fish, grilled desserts. Rainford has a philosophy when it comes to the barbecue: "It's pretty simple. Just start with the freshest ingredients you can find and then you've got two choices: long slow cooking over low indirect heat, or red hot and smokin' for fast grilling. If you cook low and slow then you can use all sorts of rubs and smoking agents to infuse the food with a depth of flavour you just can’t get out of an oven. As for high heat grilling, your barbecue puts out way more heat than your stovetop so you can get that wonderful charring and searing, just like in a restaurant."

Licence to Grill

NR N/A