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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.

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

The science behind what makes us crave smoked brisket is fascinating, and is clearly explained here by Chef Michael Ollier and Dr. Philip Bass at Certified Angus Beef Brand, Kent and Barrett Black at Black's Barbecue, and BBQ critic Daniel Vaughn

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THIS IS TSUKEMEN NYC

When masked ramen chef Nigo San is in town expect the best Tsukemen outside of Japan. 

THIS IS TSUKEMEN NYC

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WASABI - MADE FRESH DAILY

Fast and fresh, Wasabi makes over 5000 pieces of sushi daily...

WASABI FRESH by GEORGE MOTZ/OVER EASY FILMS overeasyfilms.com

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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. 

Pitmaster Billy Durney of Hometown Bar-B-Que in Red Hook, Brooklyn is a master of smoked Texas beef rib. Watch him in action here.. A film by George Motz overeasyfilms.com

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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.

Chef Brad Farmerie shows you how to shuck an oyster so that 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.

There is nothing like wild-caught South Carolina shrimp. Learn why from the Lowcountry shrimpers and chefs that make their livelihood from this tasty local shellfish. Head On, a 12 min short film by George Motz, premiered at the 2013 Charleston Food Film Festival. This is the film's trailer.

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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.

Collecting and roasting oysters is a specialty of the South and one of the best places to enjoy this Southern treat is the Lowcountry of South Carolina. In The Mud and the Blood, follow these local bivalves from the Bulls Bay marshland to a traditional Lowcountry oyster roast. Features oystermen Stephen White and Jeff Spahr, local historian Tim Penninger and oyster roast specialist Oliver Thames. Produced and Directed by George Motz MotzFilms 2010 - 12 mins.

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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.