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Over 10 seasons of filming "Bizarre Foods," host Andrew Zimmern has proven himself fearless when it comes to trying new and potentially dangerous foods and experiences and for being honest with his audience when he doesn't like something. But being brutally frank with his host? That's another matter. "When I am a guest in someone's home and they can speak English, if I don't like the food I tell them I love their earrings," Zimmern says. "Frequently when I am honest to the camera and say 'My God, that was awful!' it's because I've taken something in street food and started to walk down the street or I'm away from the eyes. "I don't believe in being dishonest to the viewer," he continues. "My number one responsibility is to the viewer. It's why I'm proudest of having never faked anything in 13 years on television, on this show or on others. But ... I still need to be a good guest." Season 10 of the Travel Channel series takes the 54-year-old chef, food writer and culinary thrill-seeker to locations such as Senegal, Sweden and the Bronx, N.Y., to explore the culture and eat as locals do. In the Tuesday, June 21, season opener, Zimmern heads to Madrid, where he goes off the beaten path to experience new spins on some old classics, including snail soup, whole baby pig head, rabbit paella and beef fat bonbon. Zimmern says shooting this episode got him to thinking about the show's early days, as it was in Madrid back in 2006 that "Bizarre Foods" filmed its first episode. "It was amazing to go back to a city 10 years later and see the incredible change that had taken place in the food lives of Madrile'nos ...," he says. "The other thing that occurs to me is how much more seriously people take food in the world today. When we started out, food was big but really the last five years food's gotten really big and that's a pretty incredible thing." What book are you currently reading? "I'm reading Somerset Maugham's 'Collected Short Stories.' I tend to read them every summer, at least some of them. I'm doing the 'South Seas Stories' again. Somerset Maugham is my favorite writer. ... I like to read it in the summer when it's hot. I don't know why." What did you have for dinner last night? "Oh my gosh, it was great. Grilled Italian sausage, grilled peppers and onions, an orzo salad with farmer's market tomatoes and chives in sort of like a buttermilk dressing. Roasted cauliflower. And for dessert, we had homemade frozen yogurt pops." What is your next project? "I've got a couple of TV shows. I have a production company called Intuitive Content and we're in the middle of selling a couple of television shows – very exciting. And I've waited probably 20 years to actually write a cookbook ... . So I'm genuinely excited this year about producing that." When was the last vacation you took, where and why? "(Laughs) I finally got one this year. The last one was in the spring. I went to Belize on my son's break from school." Zimmern believes in 'Bizarre Foods' and being a good guest Andrew Zimmern BY GEORGE DICKIE Page 8 June 20 - 26, 2016 Nobody Knows Our Hometown Better! • Carpet • Vinyl • Ceramic Mon.-Fri. 8-5 • Sat. 9-1 65669 US 33 East • Goshen 642-4770 TOLL FREE 1-877-642-4770 Area's Largest Selection of Remnants Large Inventory of Carpet, Laminate, Vinyl, and Luxury Vinyl Tiles! Open Tuesday through Saturday Father's Day Breakfast Buffet 2ND ANNUAL Come Enjoy: Fried Mush • Sausage Gravy & Biscuits Ham • Sausage • Scrambled Eggs Hash Browns • Homemade Cinnamon Rolls Fresh Fruit • Coffee • Juice SATURDAY JUNE 18 6:30AM TO 10:00AM Fr Fres esh h Frui Mullet's Dining, LLC Ope Ope Ope Ope Ope Open T n T n T n T n T n Tues ues ues uesday day day day day day day day day day day day day th th th th th th throu rou rou rough gh gh gh gh gh gh gh Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Saturd urd urd urd urd urd urd urd urd urday ay ay ay ay ay ay ay ay ay ay ay Ope Ope Ope Ope Open T n T n T n T n Tues ues ues uesday day day day day day th th th th throu rou rou rough gh gh gh gh gh gh Sat Sat Sat Sat Sat Sat Sat Sat Saturd urd urd urd urd urd urd urday ay ay ay ay ay ay ay ay ay ay ay ui uit t C Cof offe fee e J J J Jui uice ce ui ui 574-773-2140 Voice Mail 72280 CR 100 N • Nappanee OEC Super Buffet 4024 Elkhart Rd Goshen IN 46526 Tel: 574-875-1298 Elk Lunch Monday-Friday 11am-3pm Adult $7.25 Children 2 years old $1.99 3-6 years old $3.50 7-10 years old $5.00 *Saturday Lunch $7.75 Dinner Monday-Friday 3pm-9:30 pm Adult $10.75 Children 2 years old $2.99 3-6 years old $4.50 7-10 years old $6.00 *Sunday Dinner Price ALL DAY $10.75 SENIOR DISCOUNT 10% PRICE RETIRE WORK Take Control of Your Future 64825 County Road 31 Goshen, IN 46528 1-866-764-1601 www.QualityDriveAway.com See America and Supplement Your Income!! Get Paid to Deliver Vehicles Throughout the U.S. & Canada Retiring Doesn't have to be Scary We Have Vehicles for Every License Type! Call Us Today!

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