A Master Chef at his Jamaican-Chinese Restaurant

At Patois in Toronto, chef Craig Wong takes the techniques he learned cooking at three-Michelin-starred French restaurants and applies them to the flavors he grew up within Jamaican-Chinese dishes. Aided by his right-hand-man chef Nicholas Beckford, the two create dishes…

The Tuna King

Yukitaka Yamaguchi is the Tuna King. With this video you get to step inside his shop at Tsukiji fish market. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the…

Inside the Hostess Factory: How Twinkies are Made

Created in 1930, Twinkies are America’s guiltiest pleasure. Using an elaborate and incredibly efficient system of Auto Bake robots, Hostess produces roughly 500,000,000 Twinkies a year, or roughly 1,000 a minute. Interesting fact: The earliest Twinkies were stuffed with banana…

Campesinos

“Campesinos” explores the lives of Patagonian Cowboys (Gauchos) living in Chile, at the end of the world in isolation. It is a portrait of sacrifice, tradition and endurance in extreme conditions, identifying what it truly means to be alone. (Source: Matias…

Why New Diseases Keep Appearing in China

As Vox expert Peter Li points out in the video, “The majority of the people in China do not eat wildlife animals. Those people who consume these wildlife animals are the rich and the powerful –a small minority.” This video…

channelnonfiction@gmail.com
© Channel Nonfiction 2021