There's fresh fish, and then there's fresh fish. Samoa is ranked as one of the best places for game fishing in all the world, and runs thick in the waters off the island chain. In fact, it's used as an edible currency in local markets. The day I fished there, we caught loads of yellowfin.
I will tell you flat out that I continually find Yelp and products like it to be increasingly worthless to me as a consumer.
I think Yelp is neither good nor bad for the food industry. I find it useless.
I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
My phone is my favorite travel gadget because it has my translator.
The Internet has democratized content, and the gatekeepers are no longer in control. That democracy is wonderful for entrepreneurs.
It might seem strange to feast on Guinea pig, but Ecuadorians love to eat cuy. Personally, I think it's a phenomenal alternative to pork or chicken. High in protein, low in fat, cheap and easy to raise. Oh, and cuy tastes great, much like roast pig. You might call it a pet, but I prefer to call it dinner.
I famously tasted shark fin soup many, many years ago before we understood exactly what was going on with the harvesting of sharks. I've consequently come out against it. I make personal choices in my life and stand behind them.
Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.
I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.
Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.
We will, as Americans, inhale another culture on a fork before we try their music or their art or even, God forbid, hang out with the actual people.
In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects the intersection of food and travel.
Everything happens in the kitchen. Life happens in the kitchen.
I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
I'd be very happy serving on a local school board. I just know that I have a responsibility to give back.
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
I think that Manila is underrated in terms of food in the Philippines.
I serve on a lot of charitable boards - the areas of mental health parity, services for those that are underserved, and certainly children's rights are things that I believe in very, very strongly.
Sometimes I have to shake my head at how much work it can take to track down a handful of food. Perfect example: I spent a whole day in the Amazon rainforest, in Ecuador, scouring the trunks of dead palm trees for grubs.
