The Accidental Poisoner
Working in the Food Network’s culinary department tends, as one would expect, to be a delicious pleasure. The range of foods that pass through our kitchens is truly mind-boggling—land crabs, civet coffee, jujube honey, snail roe, and on and on. This is no place for the food-phobic; it takes an omnivore to work around here. And occasionally a strong stomach. Sometimes, a really strong stomach.
Yesterday was such a day. The sort of day, rare but not unknown, that leads one to wonder whether keeping a gastroenterologist on staff might not be a wise investment.
I mean, really. Look at this thing.