"The wonderful world of DOUGH Donuts in Brooklyn, New York... Your eyes will glaze over with the amount of colorful sugar you're about to see."

DOUGH Donuts: A Far Cry From The Old Fashioned from SkeeterNYC on Vimeo.

I recognize that this video is effectively and advert for Knorr, but the advertising is discrete. Marco Pierre White is one of my favorite chefs, and these steaks look delicious. I couldn't resist posting this video, and I might not be able to resist actually making this for dinner tonight. Enjoy.

"Meet Chef Jeremy Spector of The Brindle Room in Manhattan's East Village, a cozy, charming, neighborhood restaurant that sears up quite possibly, the best tasting burger in New York City. 

Chef Jeremy walked me through the design of The Brindle Room burger, explaining in detail what makes them so sought after and so terribly addicting. For me, it's all about the meat. There's something special about the beef in this burger. You can taste it in every bite, and feel the flavor develop with every chew. It's a quality that Jeremy likens to "a fine cheese or good wine". Truly, a burger for meat lovers." (video link)

Video by foodcurated.com 

CADE (Part 1): Building Artisan Slaughterhouses to Feed the Demand for Grass-fed Meat

It should be noted that these videos contain some very
frank and honest imagery that some people may find disturbing. 

Others it may make hungry. Diversity man, it makes life interesting.

"Meet Chris Harmon, a local farmer and the Executive Director of CADE, The Center for Agricultural Development & Entrepreneurship. CADE is a non-profit organization working to help build the necessary infrastructure so that farmers can survive and thrive in upstate New York.

More and more people are interested in knowing where their food comes from. And with local grass-fed meat in high demand along the East Coast, many farmers are looking towards repurposing their unused dairy land to raise animals. But to feed this demand, farmers need more local USDA-approved slaughterhouses. Slaughterhouses, with skilled butchers, that can help farmers make extra income off of their new crop of pasture-raised animals. And right now, there aren’t nearly enough of them. Therefore, building more meat processing plants is a necessary step to help revitalize a dying farming industry upstate, a step that CADE is using all its resources to grow."  (video link)

CADE (Part 2): The Good Slaughter: A Proud Meat Cutter Shares His Processing Floor

“My hope is that my children will have the same passion for this as I do…”

"Meet Larry Althiser, the owner and head meat cutter for Larry’s Custom Meats in Hartwick, NY, a small farming community in the Northern Catskills. Larry takes pride in his slaughterhouse. He’s been butchering and processing animals for over 30 years, learning through hard work his philosophy on the right way to slaughter animals so we can eat.

I spent two days upstate with Larry at his brand new processing plant to learn firsthand how animals become food – a rare opportunity to tell the story of transparency in the meat industry. Truth be told, I was very, very anxious going into this shoot. The night before, I tossed and turned in my bed, restless for hours. I just wasn’t sure if I was ready to see the whole process, to film what I’d been shy to film for years. But, I had to do it. It’s a story I wanted to tell, a good story about a proud butcher open to teaching his trade, and a story I felt compelled to share with many others, like me, who didn’t want to be disconnected to their food any longer."  (video link)

Videos by foodcurated.com

Hearing Anthony Bourdain, Eric Ripert, José Andrés, and April Bloomfield talk about their favorite kitchen tools won't make you a better chef. But that doesn't mean you can't learn from them.