From artery-clogging casseroles to a fermented concoction that smells alarmingly like vinegary flatulence, Lola Akinmade digs in to a smörgåsbord of herring and explains how to best appreciate Scandinavia’s favorite fish.
His new book “Marco Polo Didn’t Go There” includes his best stories from the past 10 years. Michael Yessis asks him how travel writing has changed in the last decade—and what he sees for the future.
Summer is over, and so is Julia Ross‘ season as an ambassador to travelers in Washington, D.C.’s Woodley Park neighborhood. She’s happy to be off duty.
Slow travel is well and good. But there’s something irresistible about a great travel race movie. World Hum Travel Movie Clubbers Eva Holland and Eli Ellison share their favorite vicarious thrill rides.
Vagabonding traveler Rolf Potts answers your questions about travel
TRAVEL BLOG
5.2.08
The ‘Cuisses de Grenouille’ on that French Guy’s Plate Might be From Indonesia
Okay, not only the French eat frog legs. Europeans have apparently been eating them since the Stone Age, and Michiganders like to deep-fry ‘em in beer batter. But the French, sticklers for home-grown cuisine, are likely eating the legs of frogs that have been shipped in from as far away as Indonesia, reports NPR. French laws limit the frog harvest in France, which is why the country turns to imports. A lucky few frog hunters can occasionally sauté the fat little frogs of Burgundy in a parsley and garlic purée.
Not that diners are complaining about the foreign amphibian meat. Demand has always been strong, much to the chagrin of animal-rights activists. Lately, some of the country’s top eateries are also experimenting with the dish in creative ways: For instance, the riotous La Cape bistro in Bordeaux batters its frog legs in tempura and serves them with a shot glass layered with garlic-parsley gelee and a garlic-foam-filled potato cake.
Sounds fancy. Could it be what the Swedish Chef had in mind?
Okay, not only the French eat frog legs. 
