Turns out that making tamales is easy and delicious, prepared with just butter, beans, and vegetable stock. This video was my second attempt, but it certainly won't be my last.
The fourth film in our Mexico series takes us to Oaxaca. The city is a culinary Mecca and there's no ingredient more important to the region—or the country, for that matter—than corn. We met with Amado Ramirez Leyva, the guru of Mexican corn, to find out more.
When we set off to film a story about Cacao in Mexico, we thought it might follow the usual how-to progression of growing cacao, fermenting the beans, toasting and grinding them, and finally making them into chocolate. What we found instead was a chocolate producer (Casa Tropical) and a cacao farmer (Doña Demetria of CASFA) with a shared passion, for not just the flavor and product, but the spirit behind the fruit and the trees. They opened up to us about this ancient food and the role it holds in Mexico's future.
If you've ever wondered what goes into a McDonald's Chicken McNugget, you'd hardly be alone—the "pink goop" legend has been circulating for years, thanks in part to videos like this one. In a new ad, McDonald's Canada sets out to debunk the myth with a behind-the-scenes look at their production facility.
Our journey to this story began with a phone call to Steve Sando, of Rancho Gordo. A few minutes into our chat, he told us about a rural community in Hidalgo, Mexico that was growing beautiful oregano in an effort maintain the life and vibrancy of the surrounding community. We were sold.
I can't tell you how many times I've watched this video. Because I lost count.
When it comes to eating, Mexico may be the best place on earth—at least in our humble opinion. We traveled to Chiapas, Oaxaca, Hidalgo, and the Capital Federal for two weeks, where we spent time with Oregano farmers, mushroom hunters, cacao growers, and corn farmers. And all along the way, we ate. This video is a compilation of our favorite bites, packed into one food porn-heavy minute. Enjoy!
These heroes' expressions of disgust, set to an epic soundtrack, are brutally sincere as they soldier through gags and gaze back at you through teary eyes. Whether you feel schadenfreude or empathy, you'll probably never look at mayo the same way again.
After our recent trip to Morocco, one ingredient that really stuck with me was cumin. I haven't always been a huge fan of the spice, but in Morocco it arrives un-toasted and in large quantities. I was shocked to see how much was used on the lamb meatballs served on the street. But as soon as I took a taste, I was converted.
Morocco is so much more than mint tea and tagines (not that we'd readily pass up either one). We spent two weeks traveling through the country, visiting oyster farms, milking goats in the mountains, and making couscous in family homes. We took our two terabytes of footage and condensed it down to just three minutes, to the tunes of an amazing Berber musician.
Kars, Turkey is known for its honey and cheese...not the post-apocalyptic-looking villages dotting its countryside, nor the beekeeper residents who are trying desperately to keep their community's apiary tradition alive. We visited three such men who are fighting invasive bee species and the over-commercialization of honey to keep their way of life afloat.
We knew when we embarked on our trip through Turkey that we had to do a story about yogurt. Our search led us to a family on the Black Sea that graze organic goats along the coastline. They has been living in the city for the majority of their lives and the son wanted to get back to the land. So they returned to their family home and raised goats as their parents had.
Go to many traditional Turkish restaurants in Istanbul, and your meal will begin when a waiter parks his double decker cart next to your table, full of delicious mezze dishes for you to choose from: Feta, braised beans, hummus, grilled octopus salad, grain salads, hummus...we can't think of a better way to start a meal.
Italy is full of passion and generosity. Whether it's Parmesan, balsalmic vinegar, or even an espresso, Italians are eager to share both their goods and their stories. We weren't planning on making a film while dining at Osteria Francescana, in Modena. But when the restaurant's chef sat down with us and began to share his passion for food and his unqiue journey...we simply couldn't resist. Join us for a lunch unlike any other.
There are loads of weird and funny ramen commercials on the internet, but I had to draw the line somewhere, so here are eight of my favorites.
The Mid-Autumn Festival is coming up soon, and you know what that means: IT'S MOONCAKE TIME. Brush up on your mooncake knowledge with this handy video guide.
Parma, Italy is known for many things: Prosciutto de Parma, Parmesan cheese, classic Italian fashion...and Carlo Pavesi, of La Corte dei Neri. Carlo may not be a farmer or a designer, but from his high fashion handbag store in the heart of the city to his nearby farm where he raises the "Original Parma black pig," he is the man that makes it all happen...in true Italian style.
Truffles are, weight for weight, one of the most expensive foods available. And for good reason: It's not just the tuber's rarity, taste, or smell...the speciality of this earthy treasure also has a lot to do with the chase. On a trip to Marche, Italy, we were lucky enough to meet a team of locals and hunt down two of our own (and eat many, many more).
This music video will make you hungry for Korean food. And then the ending will crush your soul. But until then, enjoy sexy close-up shots of steamed rice, a bubbling pot of stew, fried eggs, and more.
You will watch this animated short featuring a floppy blob of a dog making an omelette for its exhausted, depressed owner, and you will enjoy it. Thank you, Madeline Sharafian (a BFA2 character animator at CalArts) for these two-and-a-half minutes of heartswelling cuteness.