A couple months ago, we commissioned filmmaker
George Motz to go filmmakin' for us. Today, he sends us this piece, which details
a trip to the butcher to get some freshly ground beef for—what else?—hamburgers. (He is George "
Hamburger America" Motz, after all.)
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A couple months ago, we commissioned filmmaker
George Motz to go a filmmakin' for us. We gave him relative carte blanche on this assignment, and, knowing we love great burgers, he sent us this piece—a short take on the
Apple Pan. This venerable Los Angeles burger joint opened in 1947, and for 50 of those 60 years,
Charles Collins has worked there. Motz catches up with Mr. Collins as the latter celebrates his golden anniversary at the Apple Pan.
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A cloud of steam billows from a small metal chamber as Paul Duberek removes one of many tiny pans from its interior. He scoops a meaty leaf of ground beef from it onto a waiting kaiser roll. A second tiny pan cradles the gooey white cheddar that tops the famed steamed cheeseburger at
Ted's Restaurant in Meriden, Connecticut. Travel with
Hamburger America for a visit.
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Travel with George Motz's Hamburger America to the Meers Store in Oklahoma, where you're likely to have one of the freshest burgers of your life. Proprietor Joe Maranto makes half-pound burgers from Texas longhorn cattle he raises himself. Just don't ask for ketchup.
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George Motz produced and directed the definitive hamburger documentary, Hamburger America, that was shown at the just completed Cannes Film Festival. George's movie is just swell, and this clip will give you a little taste of the weird and wacky world of hamburgers across the USA....
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