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ON THE FARM WITH CHEF TODD WOODS
Chef Todd Woods Jr., Exec Chef at Oak Steakhouse Raleigh, visits Back Creek Angus, meets the one-and-only Joe Hampton and learns the basics of animal husbandry as it relates to the Certified Angus cattle Joe raises.
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THE SCIENCE OF SMOKED BRISKET
The science behind what makes us crave smoked brisket is fascinating. The second film in the 'Science' series for Certified Angus Beef Brand
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THIS IS TSUKEMEN NYC
When masked ramen chef Nigo San is in town expect the best Tsukemen outside of Japan.
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WASABI - MADE FRESH DAILY
Fast and fresh, Wasabi makes over 5000 pieces of sushi daily...
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SUN NOODLE
Noodle porn for the 2016 Food Film Festival
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FOR THE LOVE OF BEEF RIB
Pitmaster Billy Durney of Hometown Bar-B-Que in Red Hook, Brooklyn is a smoked Texas beef rib hero. Watch him in action here.
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FOOD PORN
A collection of delicious food imagery for your viewing pleasure.
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GO SHUCK, YOURSELF
There are only a few basic steps to shucking an oyster. Learn from Chef Brad Farmerie so you can go shuck yourself.
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HEAD ON - SHRIMPING IN THE LOWCOUNTRY (TRAILER)
A short film about wild-caught South Carolina shrimp and the chefs and fishermen behind the business. Part of a trilogy dedicated to Lowcountry foodways, including oystering and moonshine.
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FUN WITH PIG
Michelin-star Chef Brad Farmerie is a master with pig's blood and face meats. Come along for the ride.
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THE MUD AND THE BLOOD
Features the unique method of oystering found in the Lowcountry of South Carolina. Part of a trilogy dedicated to Lowcountry foodways, including shrimping and moonshine.
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LOWCOUNTRY 'SHINE (IN PRODUCTION)
The story of moonshine deep in the swamps of South Carolina. The third film in Motz's Lowcountry trilogy.
