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Insect Eating

edlee.jpgOver a plate of "crispy and delicious" grasshoppers, Chef Edward Lee talks to Dana Goodyear, author of "Anything That Moves: Renegade Chefs, Fearless Eaters and the Making of a New American Food Culture." Lee probes the world of raw milk outlaws and scorpion eaters, and asks questions such as "if your book could have a scratch 'n' sniff on its cover what would it be?" (Answer: "Laurent Quenioux's marijuana pesto congee with monkfish cheeks fried in "green" coconut oil: like a Jamaican beach, pot smoke and Bain de Soleil.") [Salon]