1. Toronto Underground Market - Leonard Pig Candy


    from Cabot McNenly / Added

    Come taste the future of food in Toronto! The Toronto Underground Market (TUM) is a social food market that invites the community to sample the food of Toronto home cooks. This is the third in a series of films that give TUM vendors the opportunity speak about their food, culinary philosophy, and of course, TUM itself. For more information or to become a vendor at TUM, please visit www.yumtum.ca Producer/Director/Cameraman - Cabot McNenly (cabotmc@gmail.com) Editor - Brilynn Ferguson Interviewer - Karen Lin Sound - Brian Hanish Additional Photography - Scott Baker

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    • Food-Delicious Hungarian Smokey things


      from Juan More-Beer / Added

      Want to visit Hungary oneday...

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      • Mike Bouse / Burger Boss


        from Chat Chow TV / Added

        The Boss knows best… Which is why so much thought was put into Burger Boss. Not just another burger joint, quality in the menu, ingredients and preparation to a thoughtfulness in environmental responsibility all around proves that we mean business. On the Burger Boss menu, beef is 100% Angus, ingredients are all-natural and organic as available, and produce is procured locally. Everything is made to order, with plenty of create your own choices or one of our signature Boss selections. Fries are fresh cut Idaho’s or sweet potatoes, shakes are hand-packed ice cream and fruit smoothies are fresh and delicious. We put our beliefs in sustainability, the use of renewable and recycled materials, and working a little greener into the floor plan and everyday operations. Biodegradable corn cups are used, recycled napkins are available in a one-at-a time dispenser to curb waste, which is the same for the utensil dispensers. Touches that might not be as visible include the use of LCD screens to save energy, 50% recycled multi-colored wall tiles, reduced wattage LED or CFL lights and a recycling service to gather and sort all waste.

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        • Smoking Mangalitsa Bacon


          from Tim Mar / Added

          From inside the cooler, fresh from the brine, the pork belly of the Mangalitsa Pig heads to the smoker. Along with Leg of Lamb and femur bones they will smoke for days. When done out it comes and heads for the slicer. Find this sweet special smoked bacon at ChefShop.com.

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          • Slicing smoked Bacon


            from Tim Mar / Added

            Slicing the Smoke Mangalitsa in bacon strips at A & J Meats.

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