A New Year, A New Bizarre Foods
Welcome to the new season of Bizarre Foods. And to a fresh and ever-changing digital experience here on the Bizarre Foods blog, and in our social media as well. Like a proud parent, let me introduce you to the new home page that you are gazing at right now. Pretty impressive I think! And like the new season premiering Tuesday, January 18th, there are a lot of new features. Syria, Greece, Venice, Pennsylvania, Hungary, Finland, Chicago, San Francisco, Chengdu, Hong Kong, Namibia and the list goes on and on….we got new cameras, new toys on the road to play with, a new attitude and most importantly the best stories and best characters we’ve seen yet. Offers of offal at tribal dinners, offers of teenage wives, offers of severed flesh in coming of age ceremonies and offers to stay and live as a Roma or a Lapplander…it all goes down starting in January.
As for the people we met? Take Jama for example, captain of a small fishing canoe, who paddles and sails his pirogue 22 klicks into the middle of the open ocean to fish, and doesn’t come back until the canoe is full…he often sleeps out on the open sea waiting for fish. Eking out a living is hard work in Madagascar, a lawless ungoverned country where our adventures included losing luggage and our minds as we grappled with a country in the throes of defining itself and struggling with the endless stream of hopelessness and poverty. Which made our learning moments so acute. I asked Jama as we sat eating some fermented dried shark meat, if he was happy and if he thought life was easy. He laughed at me, and said of course it was. He had his boat and his family, that’s all he needed. Jama is quite a man and taught me more than I ever bargained for in our time together.
Speaking of which, let me introduce the “other” voice of Bizarre Foods, Molly Mogren.
Molly has been my friend and colleague for years, and works with me at my office, cheek to jowel. Molly knows more about me than me, and more about what really goes on at Bizarre Foods than anyone I know. Welcome to her world. She’ll be blogging here, keeping an eye on our Bizarre Foods Facebook page, and passing along behind the scenes tweets at @intobizarrefoods.
So think of this as our Christmas present and Auld Langs Syne greeting rolled into one. A well-wrapped bon bon with which to start the new year, new premier date, new Bizarre Foods. Travel Here.
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