That’s what Dana Goodyear does in her new book about the foodies who live on the fringe of the culinary world.
It’s called “Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture.” Dana’s also a staff writer for The New Yorker and a published poet.
She joined KCRW’s Steve Chiotakis to discuss what it was like to eat grasshoppers, a century egg, and coffee brewed from cat droppings.