17 of the world’s strangest natural wonders

by Gadling Staff on

Nature has the power to amaze. From towering mountains to vast grasslands and immense oceans, there’s a world of natural wonder out there waiting to explore. But sometimes the outdoor world isn’t just amazing – it’s also downright weird. Mysterious sliding rocks, bizarre sinkholes…even lakes where you can float. We’ve put together a list of 17 strange natural wonders around the world. What strange forces are at work here? You’ll just have to read on to found out…

Lake Hévíz – Hungary
Lake Hévíz is Europe’s largest thermal lake and a destination for people looking to rest their bones and experience the water’s alleged healing powers. The spring-fed lake is rich in blue and green algae, with good bacteria to aid in curing human ailments. Lake Hévíz is able to keep its own water fresh because a spring cave beneath the lake replenishes the entire body of water in a single day day. The lake’s strong health tourism industry has helped Hévíz continue to thrive.

Stone Forest – China
China’s landscape is rugged, yet lush and full of personality. The Stone Forest is no exception. Tall rocks shoot out of the hills like skyscrapers forming a city skyline. Most of the rocks are weathered to a smooth surface, but some formations look like animals and people. At times the rock formations move seamlessly between trees, blending in to create a scene almost like a painting.

Sarisarinama Sinkholes – Venezuela
The four sinkholes at Sarisarinama are very large and form almost perfect circles on the summit of Venezuela’s flat-topped mountains. Besides the geological abnormality, the unique plant and animal life found on the floor of the sinkholes is an object of much research by scientists – some species are found no other place on Earth.

La Brea Tar Pits – California
In the middle of Los Angeles, the La Brea Tar Pits shelter millions of years of history beneath their murky surface. Tar seeps up from the bedrock to form a pool. The pool is then covered in water, making an attractive watering hole for animals. When an animal fell into the pit, La Brea became its final resting place. The museum at La Brea holds the preserved bones of a stork, a prehistoric wolf and even a mammoth.

Dead Sea – Israel and Jordan
This giant salt lake on the border of Israel and Jordan is unique for two reasons: extreme saltiness and elevation. The Dead Sea is one of the saltiest lakes in the world and the resulting in an added buoyant lift for visitors. Even inexperienced swimmers easily float atop the water. In addition to the salt, a hefty concentration of other minerals increase the therapeutic value of the water, and many visitors can be seen rubbing it on their skin. The Dead Sea is also the Earth’s lowest surface elevation; the resulting high atmospheric pressure is beneficial for people suffering from respiratory illness. Visitors often feel a renewed sense of energy due to the increased levels of oxygen.

Luray Caverns – Virginia
The Luray Caverns were first discovered at the end of the 19th Century and now offer commercial tours. Stalactites and stalagmites form draped curtains throughout the caverns. One drip formation in the cave looks like a pair of eggs, sunny side up. The shallow underground lake in Luray Caverns, called Dream Lake, is perfectly still and creates an immaculate reflection of the stalactites hanging above. This illusion makes it seem infinitely deeper than its actual depth of twenty inches.

Chocolate Hills – Philippines
Out of a generally flat landscape, the conical Chocolate Hills rise from the floor like their candy kiss namesake. During the wet season, they are covered in a fresh carpet of green grass that looks like moss. When rainfall drops off for the dry season, the grass turns to a milk chocolate brown. The limestone hills were carved by erosion and are known to contain ancient marine fossils.

Arches National Park – Utah
Arches National Park in eastern Utah is known for the reddish-orange sandstone rock formations that adorn the landscape. Shapes have been created very slowly over time and the most famous feature at Arches National Park is Delicate Arch. Other arches include Landscape Arch and the Double Arch, branching from the same base in different directions. Surprisingly, Arches isn’t all about the arches. Tall, thin sandstone slabs stick up out of the ground like fins, or blades to form the Organ and Park Avenue.

Sliding Rocks of Racetrack Playa – California
Racetrack Playa is a dried up lake bed in Death Valley National Park. Rocks appear in the middle of the playa with a trail behind them, making it look like the rocks have slid across the surface. There are no animal or human prints around the rocks to indicate they were pushed or pulled. Nobody has ever seen the rocks move and there is no concrete explanation for their movement.

Giant’s Causeway – Ireland
The hexagonal basalt columns of the Giant’s Causeway, formed millions of years ago by volcanic eruptions, are a natural wonder of geology and mythological lore. The columns look like prisms rising from the ground on the northern Irish coast. Finn MacCool, a giant of Irish legend, is said to have built the causeway with his own hands to make a bridge to Scotland.

— The above was written by Ashley Raybourn, Seed contributor

Bonneville Salt Flats – Salt Lake City, Utah
Back before the Grand Canyon was even a blip on the radar, most of the western United States was underneath the Great Salt Lake. Though a portion of the lake still exists (one of the only landlocked bodies of salt water on Earth), most of the lake is gone. Left behind are the Bonneville Salt Flats miles of flat, barren, white landscape. The white dusting is actually salt, left behind after millions of years in the Great Salt Lake.

Penitentes – Andes Mountains, Argentina.
Similar to underground stalactites in caves, the Penitentes are spiky formations of ice and snow formed in vast fields along high-altitude mountainsides in South America. The formations, which seem to look like religious men bent in prayer, derived their name from the Spanish word for “penitent.” Some of the most famous fields cover the high peaks of the Andes Mountains in southern Argentina.

Pine Mountain Laccolith – Southern Utah
Dominating the skyline of St. George, Utah is Pine Mountain – the world’s largest laccolith. A laccolith is a volcano that erupts from the bottom. Due to oddities in the sedimentary nature of the rock, the lava spills out of the bottom of the mountain. Though an eruption hasn’t happened for thousands of years, the lava beds still cover this seemingly contradictory landscape.

Molokini Crater – Maui, Hawaii
Millions of years ago, a volcano erupted just off the coast of the tranquil waters of Maui, leaving a moon-shaped shelf named Molokini that’s become a marine-lover’s playground. Cradling a reef just off coast, it’s an ideal location for snorkelers and divers to get a glimpse of tropical sea life – just don’t touch the turtles!

The Grunion Run – Huntington Beach, CA
Each year, the circle of life is on display as the Grunion fish of Southern California come ashore to lay their eggs in the sand. The sardine-like fish ride the waves inland by the thousands giving a silver glint to the shoreline.

Devil’s Tower – Wyoming
Although Ireland’s Giant’s Causeway is a remarkable example of the pristine beauty of nature’s own architecture, the largest group of columnar basalt is Devil’s Tower in eastern Wyoming, a staggering mesa rising 1267 feet above the natural landscape. Though the vertical cooling pattern of lava is the scientific reasoning behind columnar basalt, the Devil’s Tower appears to defy reason.

Red Tides – Florida’s Gulf Coast
Its impossible to predict the exact time and place, but one of the oddest natural wonders in our oceans happens in Florida’s Gulf Coast when dangerous algae “bloom” and expand in the water. Millions of the organisms have to be present for the event to occur, but when they are, they create a mystical wonder of reds, purples, browns, and even greens in the coastal waters.

— The above was written by M. Anne Hesson, Seed contributor

The Great Anti-Twitter San Francisco Taco Crawl

by David Farley on

A woman in New York once confessed to me that on a recent trip to San Francisco, so many people told her she had to eat at La Taqueria in the Mission District that she eventually wandered down Mission St. looking for this legendary taco spot. “But every place there was called ‘La Taqueria,'” she said, still bewildered, “So I just went into one and ate.”

I had to confess I laughed at her stupidity. But I could sympathize as well. The Mission is crammed with taquerias and if you’re not accustomed to accosting a stranger to ask, then you wind up in the wrong place-though I’m sure wherever she ended up she ate well. After all, she was from New York, where similar hole-in the-wall taquerias, run by Mexicans, patronized by Mexicans, with a menu completely in Spanish, are the ugly, mustached, far-less tasty stepbrother of the California equivalent. I too live in New York and so when I spent five days in the Mission District this week, I felt obligated by my taste buds to make a pilgrimage to the taqueria. Or, rather, several of them.

But instead of just revisiting the my old haunts when I lived here-La Taqueria, El Farolito, Taqueria Cancun-I wanted to try different places. I’ve recently seen a few travel stories where the writer relies on social media like twitter to determine the itinerary. The idea was good, but at the same time (steel yourself twitter fanatics), I’m starting to wonder if social media’s use as a travel tool is overblown, amplified by the travel industry because of its newness.

So I would go on a quest for tacos the old school way: by asking people face to face-yes, turning off my phone and actually talking to a stranger-to determine where I should eat next. I started in front of La Taqueria at Mission and 25th Sts. and accosted a hooded gentleman whose thick mustache suggested he knew a thing or two about tacos. “Right here,” he said, pointing to La Taqueria. When I explained that I wanted to go somewhere different, he said, ah, and pointed down the street to La Corneta.

La Corneta (2731 Misson St. at 23rd St.) is a grand, spacious place with the obligatory 20-foot painting of the Virgin of Guadalupe on the wall. Even though I was about to consume a cart full of tacos, La Corneta’s chaffing dishes soaking with red and orange-hued meats and sauces were too good to pass up. So I ordered three: pollo con salsa roja, al pastor (barbequed pork) and chorizo (Mexican sausage). The ingredients here were a step above, fresher tasting and bolder. And with just one encounter so far, I had a new place to eat tacos the next time I’m in town (or to recommend to someone on twitter!).

When I stepped outside, the rarified San Francisco sun splashing me in the face, I was the one who was accosted. A woman was handing me a pamphlet in Spanish. One that subscribed to the Jehovah’s Witness faith. “I’m only a believer in Santo Taco,” I told her. She tilted her head and I explained. “Oh,” she said, “Then you must go to Taqueria San Jose.”

And, as my mission states, I did go to Taqueria San Jose (2830 Mission St. at 24th St.). When I noticed one wall boasted a huge painting of a woman (or is that a man?) happily shaving off meat from a kabob-like haunch of pork, I knew I was in the right place. I ordered one taco-al pastor-and when it arrived, I just felt like staring at it for a while. Two corn tortillas with a mountain of shredded barbeque pork on top and a glistening layer of red salsa on the very top. I dug in and was rewarded with ultra tender meat that was heavily charred on the outside. I wanted another, but I had to move on.

My next victim was a woman selling avocados one block down the street. She didn’t speak English, but a man with a big belly came over to help out. They both agreed that I should go to La Altena (2588 Mission St. at 22nd St.). “What should I get there?” I asked.

The man swayed his head back and forth, the nickel-sized medallion hanging from a gold chain around his neck glimmering from the sun, and said: “Vaca … puerco …. pollo…” He’d ticked off a list that made up the canon of meats. And despite his advice, I ordered a fish taco at La Altena. Nevermind the guy at the register didn’t know what kind of fish it was. Lightly breaded and very flaky, the fish was bland, aided by the contrasting texture of fresh, stiff cabbage on top and some tangy green salsa. It was the one miss on my journey so far, but then again, I shouldn’t have deviated from the advice I’d received on the street. I should have stuck to animals that had legs, not fins.

Five tacos in, I was getting full. But I had to carry on. So I asked a twenty-something guy selling ice cream. “Taqueria San Francisco,” he said with such enthusiasm his breath was shooting exclamation marks. He pointed down 24th Street and then shook my hand. This was something that would never happen on twitter. I commenced my journey. I don’t know why, but I’d never been down this way, which is a shame, because the blocks of 24th St. south of Mission St. (SoMi?), were an intriguing yet incongruous mixture of Salvadoran and Mexican restaurants, shops that sold Virgin Mary candles, hipster coffee houses, and restaurants that served brunch. I was so enjoying it, in fact, that I was almost disappointed when I happened upon Taqueria San Francisco (2794 24th St. at York St.).

I was especially disappointed when the interior had a certain stench to it, one that smelled like a bathroom; not necessarily a dirty bathroom, but a commode nonetheless. No one wants to be reminded of such tings in the place you’re about to consume food. But I’m glad I ordered: the al pastor taco was the best yet: unlike the charred pork meat at Taqueria San Jose, the meat here was soft, a little bit chewy and interspersed with cilantro, diced tomatoes and fresh onions.

With my stomach full, my anti-twitter taco crawl would come to a close. Who knows, maybe my twitter friends could have recommended even better places. The fact is though: just as my friend in New York discovered when she was looking for La Taqueria, a visitor to San Francisco can visit in any taqueria in the Mission District and be satisfied.

David Farley is the author of An Irreverent Curiosity: In Search of the Church’s Strangest Relic in Italy’s Oddest Town.

Daily Pampering: India’s new ultra-luxury Maharaja train service

by Melanie Nayer on

Travel through India just got a little more glamorous.

Earlier this week, India officially launched its most luxurious and expensive train service. The cost: a minimum $800 a night (the presidential suite will run you $2,500 a night, but for that price you get your carriage and private bathtub).

The new Maharaja train accommodates only 84 passengers, who each get their own suite complete with private bathrooms and plasma televisions. There are two restaurants serving Indian and Western food, a bar, card tables and an observation lounge on the train.

The new train service is part of a luxurious family including the Deccan Odyssey in western Maharashtra, the Palace on Wheels in Rajasthan and the Golden Chariot in southern Karnataka.

Want more? Get your daily dose of pampering right here.

White Collar Travel: Don’t judge a business traveler by his mileage account

by Tom Johansmeyer on

There is something incredible about mileage balances that stretch to six digits. The travelers who have them, you suspect, must be the real deal, living entirely on the road. There’s another class of business traveler, however, who is both quite valuable to the airline and is frequently overlooked. They fly domestic, but usually less than 2,000 miles a week. They’ll get short breaks of a few weeks every now and then. As a result, they don’t rack up the miles and miss many of the perks. But, they spend a small fortune over to the airlines every year.

These travelers will never make platinum status – many won’t even see gold. They lose the bragging rights that come with abundant mileage counts but still carry their lives in the bags under their eyes. How do these business travelers get shafted? Let us count the ways …1. Upgrades are rare
They fly all the time but only occasionally find themselves at the front of the plane. To these guys, scoring an exit row seat on the aisle becomes a stroke of good fortune.

2. Vacation dreams vanish
Since they don’t accumulate many miles, these business travelers can’t console themselves with dreams of comp’ed spa treatments in unusual locations. If they pick up enough miles in a year to get an overseas flight, they’ll have to take the perk in coach.

3. They spend more for comfort
Out of pocket, these passengers make purchases to render travel more tolerable. Food, magazines and gadgets become necessary to survival in this weekly grind. Upgrades mean that passengers don’t have to invest as much in their own sanity.

4. They lose bragging rights at the office
It doesn’t sound like much to the uninitiated – and looking back, this activity seems downright idiotic. But, it’s easy to get caught up in the mileage game. The frequent short-haulers lose out, and they hear about it back at the office.

5. They know the airlines don’t care about them
The shorter domestic flights don’t always cost less than the longer ones, but unlike the hotels, airlines don’t reward spending. Instead, they recognize distance. A business traveler flying from New York to Austin every week for a year can spend as much as one running from Boston to San Francisco for the same length of time – maybe even more. But, the benefit will never be the same.

Talking Travel: Andrew Zimmern discusses bizarre foods

by Mike Barish on

Andrew Zimmern is best known as the host of Travel Channel’s Bizarre Foods with Andrew Zimmern. But before he was traveling the globe eating glands, connective tissue and anuses, he was an acclaimed chef, writer and expert in Chinese cuisine. The new season of his Travel Channel program premieres later this month and, in anticipation of that, he chatted with us about a wide range of topics.

When we started our conversation, Andrew was in an editing room helping his producers identify meats from an episode filmed in Argentina. He pointed out thymus glands and sweet breads as easily as you or I would point out our friends in a photograph. During the rest of our discussion, we touched on subjects ranging from his iron constitution to the American culinary psychology to just how educational his television program actually is.

So what are Andrew Zimmern’s favorite foods? What is the one thing that he absolutely cannot stand eating? And what other Travel Channel host does he have a not-so-secret crush on? Andrew Zimmern shared it all with us.Mike Barish: Most people know you as the guy who eats crazy things. But what are your creature comfort foods? Are there simple things that, at the end of the day, just make you happy?

Andrew Zimmern: Oh god, yes. Black licorice; really, really, really good cinnamon lollipops. I’m a nice Jewish boy from New York. Matzo ball soup or chopped chicken liver or brisket or something like that is my go to meal. I have a 5 year old boy. I have a rekindled love affair with Cap’n Crunch. That I thought died with my college pot smoking, freakazoid days.

MB: It’s common for people to say, “This tastes like chicken.” Is saying “x tastes like chicken” the lazy way to describe wild foods or do you notice similarities in the way certain things taste?

AZ: I will tell you that frog has more in common with chicken just as iguana has more in common with chicken, snake has more in common with chicken. It’s all of those reptiles fall into the “taste like chicken” category. The reason is that they are very lean, white fleshed meats with a fairly benign flavor. Chicken has a deeper, richer, better flavor than those animals because the lack of fat in those animals. Fat is flavor in many instances. Those reptiles have a very thin, tinny sort of flavor that halfway through the chew the flavor evaporates. There’s nothing left. It’s how blindfolded I would always be able to tell I’m eating a reptile. I think that generations of people said, “oh, what’s it taste like?” “Kind of like chicken.” Now it’s a joke. “Tastes like chicken.”

MB: Do you think people actually dislike a lot of the things that you’re eating or they just can’t get past whatever psychological block they have?

AZ: No. Well it’s certainly more the latter, but I will also tell you that the biggest reason is the 3rd item: they’ve never tried it. When I’m in Chile, and I’m with Mapuche Indians and we bleed out a lamb, and they stir some lime juice and cilantro and onion into fresh lamb’s blood and take a spoon and pass the bowl around while it’s still warm, that’s hardcore. I don’t know who gets to have that experience. I’m sure people are shocked. I was shocked, and I was there. I knew it was coming, and I was shocked. What I do for people is that I can sit there and show them with pictures and tell them with the sound of my voice what the experience is like and what’s happening.

I think that a lot of people practice contempt prior to investigation.

MB: Where do you think that fear comes from and have you found that it’s uniquely American?

AZ: Oh it’s not uniquely American at all, although the rest of the world is more familiar with being more open-minded. Our country is the only country in the world, let’s just talk about food for a second, that eats from the center, expensive cuts of the animal regardless of how much money you make. We just come up with different grades of meat to separate the steaks that poor people eat from the steaks that rich people eat. It’s ludicrous. All we do is porterhouse and strip loin and rib eye. We don’t eat the hooves and the head and stuff except when we grind them up and put them in hot dogs and don’t tell people what it is. We eat boneless, skinless chicken breast. We take shrimp and throw away the head and the shell, where all the flavor is, and freeze the meat from the tail and worship that as if it is some kind of iconic ingredient. We’re the only culture in the world that does that. It’s completely backwards.

MB: But there are adventurous Americans, yes?

AZ: I think the best news in the whole world is that recently there has been a spate of reportage, I’ve even blogged about it, Tweeted and Facebooked about it, of all the different people who are taking pictures of their foods or documenting their food life.

MB: The food porn.

AZ: Correct. Flickr has a billion pictures that people download every year of what they’re eating. I think it’s the greatest thing in the whole world because people get on the internet and are like, “Oh my god, that’s tongue? That looks good.” That many people can’t be wrong.

I find it really interesting when I’m in China, donkey is a very common meat. It’s as common as beef or lamb, especially in the region that Beijing is the central hub to. Donkey meat is delicious. If Americans tasted it blind, it would be the most popular new meat in our country. It’s lean, it’s delicious, it tastes like veal, it cooks like beef, the skin is edible, it’s just glorious. It’s a certain species of the smaller donkey, and it’s just amazing. It is delicious. We can’t get people to eat goat in this country.

MB: Right, right. Would you say the biggest hurdle for people is the psychological, the taste or the texture?

AZ: The biggest issue with America is the psychology of it. I was in Thailand, and a lot of places that I travel to, the people eat bats. Here in our country, our kids are brought up with vampire mythology and Halloween mythology where bats represent disease and scary things and all the rest of that. If we didn’t have those messages in our culture, we would be eating foods like bats (assuming that there were edible ones around).

MB: Do you look back at the popularity of Fear Factor in the last decade where eating those things was seen as a challenge that merited winning thousands of dollars? Is that the psychology?

AZ: No, I think Fear Factor was the result of the net of it all. They were playing off our difficulties with psychology. What bugged me about Fear Factor – and believe me at one point before I had my job on Travel Channel and that show first came out, I was like, “I could win that show. Are you kidding me?” – they preyed on the worst fears in our psychological profiles. Not only did you have to eat the worms, but you had to lie in a coffin covered with them. You know what I mean? Those kinds of jeopardy shows where they put you in a difficult situation, I think, exploit that psychology. The fact that people had such a problem with it proves the point I’m making.

MB: Everybody watches you eating all these foods and most of the time having no problem eating them, but how is your GI tract afterward? What has caused you the worst bowel difficulties after the fact?

AZ: What a delicate way to phrase that question.

MB: I did my best there. Thank you.

AZ: I was given the job of hosting this program because I actually lived that way. All they had to do was send the TV crew with me and send me to a couple of more exotic places that I couldn’t afford to go or had time to go on my own. I say that to answer that question because by the time I got to filming my adventures, I had already been around the world a dozen times. I had never gotten sick. I don’t think if I was a person who had a lot of food-borne illness issues, etc. that I would even say “yes” to the offer. I don’t get sick. I’ve built up some resistance. I’ve eaten enough things in enough places. I even drink the water in countries where I tell other people not to.

I’ve had two nights in the last five years where I’ve been up all night sick, wrapped around the toilet. Both of those nights were in U.S. cities after eating seafood that when it went down my mouth, I was like, “oh that’s a bad mussel” or “oh that clam may come back to hurt me.”

MB: Anthony Bourdain takes the piss out of you fairly frequently on his show and in interviews. Do you guys have a good relationship? What do you think about him lobbing jabs at you every now and then? Is that a sibling rivalry relationship?

AZ: Yeah. It’s so funny. I think it’s also that those kinds of things are the most reportable, funniest bits. We both give each other a lot of crap in our shows. I think he’s been lucky enough to say them under circumstances where the lighting is better, and it fits within the context of what they’re doing. I’m always yelling at my editors and producers, “God, I said that funny line.” We both give each other a lot of grief in our shows. That’s very much sibling oriented. We’re very friendly off-camera. Last time I was in New York, my wife and I were with Tony and his wife. We’re friends.

MB: What would you say is more detrimental or more dangerous for people: eating things that you eat or the amount of fast food that Americans regularly eat?

AZ: Not even close, the amount of fast food. Not even close. I go to a lot of sporting events with my son. We’ll be sitting there, and I’ll get recognized and somebody comes up to me and they’re eating a hot dog or a bratwurst because we’re in Minnesota. They say to me, “I can’t believe some of the stuff you put in your mouth. How can you eat that barbecued pig snout?”

My response to them is, “when I was in the Philippines, and they butchered that pig and took the snout and grilled it, steamed it and grilled it again, chopped it up and made that snout hash and I ate it, that meat had never seen the inside of a refrigerator. It had never seen pesticides. It had never seen growth hormones. That was fresh, gorgeous porky pork the way God meant it to be eaten. And it was delicious.

The pork that you’re eating, sir, is ground up, it’s five years old. It was liquidized. It was ammonia-ized. It was food processed.It was loaded with filler and chemicals, and the government says they don’t have to tell you 25% of what’s in it. What’s worse? To me, it’s not even close.

The diet of the average American is universally mocked and ridiculed for good reason. Our culture has created a part of a food life for many Americans that is unconscionable. Our show is entertainment, but there is a very graspable message in Bizarre Foods with Andrew Zimmern that I think is the most important message of anything we do.

MB: And what’s that?

AZ: When you broaden out the number of, for example, protein choices in your life, and start eating little fish as opposed to the American way which is just tuna, salmon and halibut and shrimp, when you start to eat 20 different types of red meat, not just two, you then spread out your choices and you ease pressure on farms and take away the power of these giant multinationals that now produces 75% of our food in this country. You actually level the playing field, and you’re eating more, in the words of one of my idols, Michael Pollan, “you’re eating foods that your grandmother would recognize.”

MB: Do you think that some of the goofiness and schtick of your show leads to people to not realize that it is as educational and enriching as other programs? There are educational principles to your show, but because you’re in a loud shirt and you’re kind of yucking it up, people go, “oh it’s just shock for shock’s sake.”

AZ: Yes. I couldn’t agree more. I do that, I wouldn’t say purposely, yeah I would. I do that purposely. When I first pitched this show to Travel Channel, I knew that I wanted to do a show that was 80% entertainment and 20% message and not the opposite because if I did the opposite in that day and age, I wouldn’t have gotten the larger audiences to tune in. The greatest success of my program is that kids, parents and families are addicted to it. I know that in my heart that there is a generation of kids who have watched me since day one who are more open-minded eaters. I think the impact of shows like my show, like Tony’s [Bourdain] show and others like it, in ten years from now is going to be even bigger and more manifest because I think there are a lot of people, and I hear it all the time, the kids didn’t eat vegetables and they made a game of it – Andrew Zimmern would eat that. I get hundreds of those letters a week and emails. It’s very powerful.

Plus, we have a kids’ special that’s coming out this coming year that we made awhile back that people are just going to fall in love with. It allows us to tell that message with a bigger exclamation point at the end of the sentence.

MB: Is there anything that you won’t eat either because you just don’t like the taste or texture? Is there anything that you were more than willing to try and after the fact said, “Okay, good. I tried it and I never want it again”?

AZ: Walnuts.

MB: Really?

AZ: I hate them.

MB: Why?

AZ: I’ve tried them a million ways. They just don’t agree with me. They got a bad aftertaste. I eat every other nut on the planet.

MB: But not walnuts? So nutcrackers in the Christmas stockings for you?

AZ: No, can’t stand them.

MB: Another Gadling writer, Aaron Hotfelder, wrote an open letter to you when your show started its second season. It basically said, “I love the show. I love what you do, but every place you go, you’re the only person wearing shorts.”

AZ: Correct.

MB: So, what’s with the khaki shorts?

AZ: Oh my god, that’s hysterical. What happens is, and I’ll just give you an example. You go to Morocco and you’re in the desert. Yes, it is hot and all the rest of that stuff, but you have to remember that I have to carry trunks and trunks of gear and clothing and equipment when I travel. We’re gone 2-3 weeks at a time shooting multiple shows. I’ll be in Alaska one week and then in the deserts of Morocco the next. Television is not a fancy business. I don’t have stylists and handlers and all the rest. It’s me, a producer, a couple of camera guys, a driver, a scout, a PA to carry some gear and maybe a security guy in a dicey area to watch the equipment. So it’s basically a process of elimination: what can I use that I can transport the easiest with the most people? So that’s really what it comes down to. Second of all, when you’re working 18, 19 hours a day and you’re in vans, you go for comfort. So it’s also a comfort thing as well. I just find it really simple. The other thing that we actually talk about and think about a lot is that we have enough distracting stuff on the show. Leopard print type pants and white go-go boots is not – as much as I love to be an individual – it’s maybe a little too distracting. It really is.

I never had to answer that question. It’s a very good one. It’s just because it is easy to travel with, easy to clean and has good pockets.

MB: Are you familiar with the game Fuck, Marry, Kill?

AZ: Yes.

MB: Okay, so Fuck, Marry, Kill and the 3 candidates are: Tony Bourdain, Samantha Brown, and Bear Grylls.

AZ: Oh my god. Oh my god. Well Tony I would marry. Absolutely in half a heartbeat. I’ve made no bones about it. Samantha is a very dear friend of mine, and both of us are very happily married, I would definitely make a run at her if we were both single. She is just an absolute pistol, and I just admire the heck out of her. I adore her. I have very publicly said that I have a huge crush on Samantha. Yeah, so that’s a no brainer. The funny thing about Bear is that if I didn’t know him, I would have obviously put him in the kill category. I love his show. I watch his show. I’ve recorded it since day one. I just think he’s fantastic. But he’s even nicer in real life. He’s one of the nicest, most genuine, good human beings, and I’ve gotten to spend a decent amount of time with him. He’s just a gem of a human being. So I would rather not fuck, marry or kill Bear Grylls. I’d rather just hang out with him.


The fourth season of Bizarre Foods with Andrew Zimmern premieres on the Travel Chanel on April 26 at 10:00pm E/P.

Photo courtesy of Travel Channel.