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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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.