Every year, Americans bury enough metal in the ground to rebuild the Golden Gate Bridge, says Vashon Island coffin maker Marcus Daly. His simple, handcrafted wooden coffins are an economical and environmentally friendly burial alternative. But Daly believes a coffin's most important feature is that it can be carried. Here's why.

Special thanks to Marcus Daly of Marian Caskets. mariancaskets.com
Original music by Jesse Solomon Clark. agentsdelfuturo.com
Produced by Visual Contact visualcontact.com.

Portrait of Bridget Firtle & her one-woman operation, The Noble Experiment, a Brooklyn, NY distillery.

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Director || Editor - David M Garcia (davidmgarcia.com)

Producers - David M Garcia & TJ Sponzo (cargocollective.com/tjsponzo)

Director of Photography - Andrew Baris

Graphics - Hondo Logan

Music - Les Enfants, "Celeste" (themusicbed.com)

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tnenyc.com

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After becoming disillusioned working on Wall Street, Firtle, 28, opened the Brooklyn-based craft distillery in 2012 with the lofty goal of bringing distilling back to her hometown of New York City. The Noble Experiment's first product -- Owney's -- a 100% molasses-based, white rum is based on the first spirit distilled in the United States. Firtle's philosophy and technique are inspired by tradition, but her individual taste influenced by modern methods make her rum very unique.

These guys are awesome!
Check out their online store: recycledbrooklyn.com
Don't forget to like them on Facebook: facebook.com/RecycledBrooklyn

This video was created by filmmakers Jeremy White & Steve Depino. We love you all.

"Seitan isn't a meat replacement, it's a food stuff in its own right."

Meet Chris Kim and Rebecca Lopez-Howes, the co-owners and seitan specialists behind Monk's Meats, a vegetarian butcher shop - with plans to open a storefront - in Brooklyn, New York. Monk's Meats is on a mission to supply home cooks and local chefs with meatless raw materials made with a foodie in mind, whole foods made with integrity and a passion for flavor. Dissatisfied with the seitan options at grocery stores, Chris and Rebecca started making their own version at home three years ago, getting so good at it that they decided to launch a business. I'm glad they did.

Watching them make artisan seitan is a fascinating process, both very physical and very tedious. But, according to Chris, "It's fun!"

On a daily basis, Monk's Meats produces between 100 to 150 pounds of seitan, hand-delivering them to restaurants, customers and a handful of retail shops around the city. I've tried all of their flavors, and each one of them stands out distinctly - enhancing stir-frys, sandwiches, salads, soups, omelettes - you name it - with a great source of protein. Oh, and the texture is unbelievable too. Perfectly chewy. Firm. Succulent. Like they say, it IS meat. I gotta say, it sure does feel like it. Enjoy the piece.

Thanks so much for watching food. curated.!

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Monks Meats: monksmeats.com