What are your favorite food and health related documentaries?

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Bon Appetit deputy editor Andrew Knowlton spends 24 hours at Franklin Barbecue starting out at 6:00 am and meeting fans of the restaurant who have been waiting since 4:00 am to be the first in line. He spends the rest of the day learning how they barbecue meat so delicious the brisket has sold out every day since Franklin's opened.

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A film documenting the events of the McRib Protest on December 2015 in Santa Clarita, CA.

#WeWantMcRib

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On 24/11/2015 I spoke to the Santa Clarita City Council to help me bring back the McRib. It received mild media attention but not enough to influence any of the 10 restaurants in SCV to answer my plight.

My fellow McRibians: please help get the word out to McDonald's. Will the power of song finally propel them to bring back our McRib? We can only try. Here is "McRib Blues," I hope you enjoy.

Connect with me:
https://www.facebook.com/xanthepajarillo/
https://twitter.com/xanthepajarillo
https://www.instagram.com/xanthep/

LYRICS:
In 1982, a boneless bbq pork sandwich was introduced
america fell hard for that sauce we all adore
mcdonalds must you give, then take away?

every thanksgiving my family orders
50 pc mcnuggets, and 10 Mcribs
but this year mcdonald’s chose to rob us of tradition
and left us with broken hearts

CHORUS
we’ve got mcrib blues
and we’ll do what it takes to
bring back on the menu
cause we have a right to eat what we like
mcrib is worth the fight

i pleaded to the city council
only to be met with dismissal
and to those who question my motives, have you ever stood up for yourself?
people are so quick to criticize behind machines
you could a little empathy
and a mcrib sandwich on me

mcriblocator.com should not be the end-all
germany serves it all year round
america should follow suit, to raise our nation’s morale
especially in this town

i’ve got mcrib blues
and i ask you to join me in tribute
to sing along in protest, to bring back our sandwich
'cause we've got mcrib blues

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He knows exactly how many burgers will fit on this grill surface. "34," he states with confidence. Marty Hall can tell you everything about what it takes to run Sid's Diner, all 860 square feet and 32 seats of it. "Its old school. It's an old school diner," he says.

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He owned the Dairy Hut around the corner, then built this diner in 1989 and watched it become a national landmark.

"It seems like the world is fascinated with Route 66," he says. The onion burger is the star but Marty helped get it there. TV shows from every network made pilgrimages. We made our own trip there back in 1996. So did food and travel writers over the years. Marty and Carolyn welcomed every one.

After a half-century of hearing stories from behind the counter, Carolyn told Marty to write some of his. The result is a whole book of them called, 'A Burger Boy on Route 66'. Fortunately for us, and every hungry person out there, Marty and Carolyn still kind of like it around here even 50 years later. He says, "I wouldn't trade a minute."

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The little square burger devotees call "sliders." The accidental invention of the hot fudge sundae. The much-debated truth behind the name "hot dog." AMERICAN EATS is a fun, fascinating, feature-length tour that dishes up the truth behind the dishes.

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