Exploring the Culinary Fringes with Dana Goodyear

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Anything that MovesFood critics are a notoriously picky bunch. Because once you’ve tried veal Parmesan dozens of times, it gets boring to write about again and again. You want to go deeper, dig harder, and find the types of food that most of us have never heard of, or never thought anyone actually eats.

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.

This post was written by Avishay Artsy and originally appeared in the Which Way LA Blog.