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00:00I'm flooded with cookbooks right now who are written by people who don't know how to cook.
00:04Seriously. I mean, I've had publishers who have told me that if you don't have at least 500,000
00:09followers, they don't even want to talk to you. We have people writing books based on
00:13fad. And it's just not my, it's not my thing.
00:21Hey, everyone. I'm Dan Bova, writer and editor at entrepreneur.com. And welcome to
00:27how success happens. The show where I talk to people with a fierce hunger to do big things
00:34and make the world a better place. Like today's guest, Andrew Zimmern. He is an award-winning
00:41chef, producer, and author who many of us got to know while watching him eat rather interesting
00:46and sometimes horrifying cuisines on his show, Bizarre Foods. Andrew is a global ambassador
00:53to the United Nations World Food Program and produced the three-part docuseries Hope in the
00:59Water. And now he's turned those learnings from that experience into a new cookbook,
01:05the Blue Food Cookbook, Delicious Recipes for a Sustainable Future. So we're going to talk about
01:11the book, how we can be more responsible eaters here on planet earth and get into some mouthwatering
01:17recipes which honestly are going to kill me because I skipped breakfast and I am starving. Welcome,
01:23Andrew. Good to see you. Thanks for having me. Yeah, of course. Thanks for being here. For those who are
01:30watching this, how about that background of Andrew? There's a lot going on there. We got big fish, we got
01:37guitars, flags. Yeah, this is a Union Army Civil War flag from Gettysburg. Wow. Yeah, I got a lot of,
01:51you know, my office is a pretty cool space. We have a lot of things all around here.
01:59Some people need to be in a very sterile environment. Yeah. We have other people who office in rooms that
02:06are just all white. There's nothing in them. I like to be surrounded by my stuff. It keeps me creative. It keeps
02:14me thinking about new things. Yeah. I have a, I have an entire wall over here that's just, you can actually
02:24write on the wall. And I also have like giant post-it notes, the, you know, that are four feet by
02:30two and a half feet. So yeah, a lot going on. Andrew, you're a man after my own heart. As I got
02:37a bunch of junk in the background, I got things written all over the place. I too, like a little
02:44bit of chaos to get me going. So like-minded people. So you've done so many things over the years as
02:53evidenced by all these treasures behind you. Um, and your career has evolved so much. And I'm
02:59wondering, has your personal definition of success evolved as well from when you started to how you
03:07think of success today? Oh, sure. Uh, uh, completely, uh, shifted 360 degrees. Um, earlier in my career,
03:19in my thirties, uh, everything was about me. It was about getting things. It was about deals. It was
03:33about, uh, how bright can your star shine? It was about, uh, you know, you know, money. Um, now it is
03:47literally the exact opposite. It is about other people. It is, uh, about experiences, not things.
03:58It's about where I can be additive, not where I can be subtractive. Um, it's about prioritizing,
04:06um, happiness in my life and not success as measured by how most people do. And,
04:16uh, I'm, you know, I hope I wind up with something to retire on at some point. I mean,
04:24but it's, it's, it's, it's not the driver. It's, um, I've, I've let go of that, of that need. And
04:32that's, that comes ping ponging back and forth depending on the day. I mean, you, you reach a
04:41certain age in life and you say, okay, based on the, on the, uh, the average American lives to age
04:4675, right? How many more years, uh, will I be working? What will I be doing? And will I be able
04:54to provide for my family when I'm gone and on and on and on? So, I mean, you do have those questions
05:00keep popping up and, uh, yeah, we'll see that final check back with me in five years. I'll let
05:06you know how it's going. Okay. Um, was that, um, I mean, you, you mentioned that it is a ping pong
05:13and I think a lot of us could relate to that one day you're feeling this way. And then the other day
05:18you're panicked and you're like, I have to hold onto everything. Well, it's really, it's really easy
05:23to be spiritual, uh, and other centered in a foxhole. Right. It's true. You know, God, get me out of this
05:33and I will be the, the, your, your greatest soldier. You know, that is the, you know, the,
05:39the cliche. Yeah. So when things are absolutely gone to total shit, it's really easy to let go
05:47and, and become a spiritual giant. Um, it's, uh, conversely, I think it's very easy when, you know,
05:56uh, the love of your life says, yes, I'll, I'll marry you. And the phone rings and, uh, the, the,
06:05the big deal lands, uh, that you believe will have you set for the rest of your life. Uh, and the dog
06:13comes running back in the door, really easy to be a spiritual giant then as well, everywhere in
06:20between we are, we are human beings, our moods, life is fired at point blank range. I mean, the,
06:30the, the, the phone calls, the deal comes in the phone calls and the, your child is sick in the
06:35hospital, the phone calls and a parent has died, the phone calls and, you know, uh, your business
06:42partner, uh, says, I, I'm going to India and joining an ashram. I mean, you just, you cannot
06:52predict from one minute to the other. And as a, as an entrepreneur and as someone who is, is trying
07:01to be successful by my new definition of terms, you try to meet calamity with some, some form of
07:09serenity. And to do that, it requires practice. That's why it's called a spiritual practice because
07:14you're doing it every day and you try to be as level as you can throughout the day and not be,
07:22you know, jumping up and down like a, uh, an EKG, uh, looks when it prints out. That's right. And
07:29that's, that's very difficult, but you know, you, the longer that you're at it,
07:35the easier it becomes. And, uh, I just try to not let the highs, I guess you learn the highs don't
07:44mean you're set and the lows don't mean it's over. And so you learn through experience. I think that's
07:53why everybody says when they're 40 or 50, boy, I wish I was 20 and knew now what I, what I,
08:00you know, what I, what I knew then, what I know now. Yeah. That that's an impossibility. The point
08:07of life is to actually go through it and see what your journey is. Right. Right. Right. Yeah. Amazing.
08:13Amazing. It's, it's an amazing viewpoint. It's one I know I struggle with. I'm like, just calm down.
08:20Everyone does. I mean, that's the, the, the beauty of this, the beauty of this is that, I mean,
08:26the people who don't readily talk about it, I think the ones that just haven't figured out a way
08:31to express it or won't admit it. Um, because everyone at a, at a point in their life, let's say
08:37north of 45 or 40 or 50, whatever, whatever it is different for everyone. But at some point we have
08:45this, uh, common moment where we've had enough life experience that we have abandoned the folly of
08:53our youth. Uh, and we are in a more mature phase of our life when we can try to understand
09:02with greater clarity day by day, what's actually going on. Right. Right. Absolutely. And there's
09:13the, by the way, the appearance versus the reality, right? Yeah. The appearance is the deal comes
09:20through. There's a big number assigned to it, all the rest of the kind of stuff. I've made it
09:25touchdown. The reality is it can get wiped off the, the face of the earth in a day. I'll tell you an
09:36interesting story that illustrates that with, with me. Um, you know, I had a, uh, well, a bunch of TV
09:44shows that were, that were hits and, and it, the biggest one being bizarre foods and travel channel
09:51decided in 2018 or whatever to turn from a travel and food network to a ghost and paranormal
10:00network. And, uh, they became turval. They, they had a vowel movement. Um, and, uh, you know, I,
10:10I wasn't going to try to search for Bigfoot and have dinner with him. That wasn't, so, uh, I, I had
10:17a year and a half left on my contract. They bought it out. And then I made a show that I had been
10:23pitching to MSNBC for eight, nine years called what's eating America and what's eating America
10:30told stories about civics and history through food. And I had been pushing MSNBC for a decade to,
10:40to match what CNN was doing on Sunday nights with their non-news programming where they had,
10:46uh, explorers and journalists, uh, with a small J, uh, and some comedians and my friend,
10:54the late, great Tony Bourdain doing shows that, uh, were fantastic. And, uh, eventually they said,
11:02fine, make this show. Uh, they made it a six part limited series. The ratings for episode one were
11:10off the charts. It grew in episode two, three, four, five, six. It did something extremely rare
11:17in television. You very rarely see a fully uphill, uh, bar graph in terms of ratings. And it was the
11:25highest rated, uh, show they had ever done. Wow. That wasn't like an interview with a president or,
11:34you know, one of the, you know, the, the news format shows. Right. Yeah. And, uh, it was a huge
11:40victory. It premiered, uh, at the, in the middle of February, 2020. So by the time the six week run
11:50was over, uh, they were going full wall to wall, uh, literally our, our show aired on Sunday nights
11:58that Monday, uh, was the, uh, the, the explosion of, uh, COVID on television. I went from jumping up
12:11and down because I thought that was the job that I was going to be doing for the next 20 years of my
12:16life. And I would be the next Charles Kuralt, uh, famously created on the road for CBS and did that
12:25his, you know, the last 20 years of his career. Um, and, and that's what, that was my goal. So I got
12:32my wish, but then a global tragedy took it all off the table. And by the time everything steadied
12:41out again, all the people involved with the show, all the executives, the head of Comcast who owned
12:49NBC, everyone was new. No one wants to take the old show. It was, it was the, I mean, it took me a
12:59long time to let go of what happened there. Um, but my point going back to the earlier part of the
13:08conversation is you can get everything you want on a silver platter and 30 seconds later, a second
13:13later it's, it's gone. Life is fired at point blank range. So my advice to anyone is to learn how to,
13:20to equalize in life. Yeah. Wow. That, that, uh, that is a heartbreaker man. Um, and as a, but as I said
13:31at the, at the top here during your, your introduction, uh, you have been very focused on, um,
13:39on our oceans and ocean life. And, um, you've talked about how food systems are broken, but
13:46you believe that blue foods are a fix. So can you talk a little bit about that and also just
13:52what drew you to this part of the environment and the food chain? Well, I've, I've always been
13:58involved in it, you know, 20 years ago when people said, Oh, you're, you know, uh, at that point, I,
14:03my TV career was not what it became. It was, it was about to begin. And then, you know, what do you
14:11specialize in cooking? I've always cooked seafood. That's always been my, my thing. I, uh, as a little
14:19kid growing up on the East coast, learned from my parents, how the ocean systems work. My mother wrote
14:26books about shells. My, my father was a, a fisherman and outdoors person, uh, on the water. And, um,
14:36I, I was really aware of what was happening even at an early age in the sixties and seventies to our
14:42climate, our oceans, which at the time we were just pitching garbage into and destroying. Uh, you know,
14:49I, I lived through the seventies and eighties and the establishment of, you know, clean air,
14:55clean water acts, all the things that, you know, we, we did to, to try to bridge that gap
15:01and I'm cooking and learning. And as a chef, you stand in the middle of your restaurant and you come
15:09face to face every day with, with hunger and food waste and climate crisis and immigration issues and
15:16environmental issues and gender equity issues and healthcare and pay equity and, you know, insurance.
15:23I mean, you, you, you, you deal with this every single day, which is why there's so many great
15:28chef advocates out there for all kinds of big issues. My focus was always on seafood and about
15:3614 years ago, someone sent me a farm salmon, which I had really no interest in, in eating. And the
15:42reason was, is that farm salmon previous to that experience was always pretty crappy, uh, compared to
15:49waiting for the spring and the summer for the four big species of salmon to run starting in May,
15:56ending in August. And I didn't want to support something that had a 10 to one feed ratio, you
16:02know, where it took 10 pounds of food to produce one pound of fish. Um, the fish were living in
16:08overcrowded pens, copper nettings were being used that were damaging the water. And the salmon that arrived
16:14at my door was actually pretty darn good. I subsequently got interested in over the next
16:19two or three years, aquaculture, when it came to ocean going fish, especially salmon food went to
16:27one-to-one, no copper netting. And I got really activated, uh, by this idea of aquaculture as a
16:34global food solution. Cause I was also interested in hunger issues. And, you know, it seemed like
16:41aquaculture was net net positive for jobs, uh, for immigration issues, uh, for hunger, for helping
16:53our climate, for feeding an increasingly hunger plant. I realized, oh my gosh, aquaculture is an
16:59amazing thing that more people need to be talking about and investing in. And I started to investigate
17:07it. And I spent the last 10 years of my life really focused on that. And, uh, and, and by the way,
17:15doing better for the planet, isn't left or right or red or blue. We, we, we all want to do better
17:22for our communities, however we define them. Right. So, uh, we just, we just put the facts out there.
17:29And by the way, if you're right leaning and you're a fiscal conservative, you love aquaculture
17:34because it's jobs and it's feeding. I mean, it does, does all the things that appeal to you.
17:39And if you're, if you're left leading, uh, you maybe want to get into it because it helps the
17:45environment and it, it keeps the wild fisheries, uh, are more easily managed and it has less of an
17:53impact, negative impact on our food system. And it drives the cost of food down. I mean, wherever
17:58you stand, you know, aquaculture as an example is a good thing. So, um, we decided to do this cookbook,
18:09uh, to be a complimentary piece. Um, 145 recipes, uh, created by Barton Seaver and myself, uh,
18:21photographs by Eric Wolfinger. Uh, it's a marvelous, marvelous book. Um, and, uh, it drops on October
18:3028th. Uh, people can pre-order it. There's all kinds, just go to andrewzimmern.com. The pop-ups
18:35are right there. Uh, I hope you'll have a link to it on, on your site. And the difference here with
18:43this book is that instead of just giving you 145 recipes and beautiful pictures, we also give you
18:49stories and information to help you be a better shopper and a better global citizen when it comes
18:55to how you eat and what you eat. That's, that's so fantastic because I think I'm just going to say
19:02that most people don't want, uh, uh, fish, uh, to go extinct, particularly like kinds that we like to
19:10eat. Uh, so I think that's amazing. And, but I also think that a lot of us, myself included, probably
19:17aren't as, you know, we know a little bit of this and that, but like when you were just talking about
19:21farm raise stuff, like in my mind, I was like, Oh, farm raise is bad. So like, are there any,
19:28could you give us like a cheat sheet for, uh, you know, whether you're buying food to cook at home
19:33or you're out in a restaurant, like things you can do to try to do it as responsibly as possible.
19:39Sure. Um, I've never heard anyone go into a supermarket and ask anyone who's working in
19:46the aisles or behind a case with where chicken may be on display, excuse me, can you point me to
19:53the wild chickens? Said no one ever. Okay. Aquaculture has, you know, amongst other things
20:02was a dirty word for a long time because it wasn't really done very well. Science has now allowed
20:07aquaculture to do, do it very, very well, right? That's number one. Wild fisheries have become
20:15increasingly well managed over the last 20 years. And you have several gatekeepers for the retail
20:24consumer. One of them are the people in the markets that sell seafood. The other one are chefs in
20:31restaurants that cook seafood and you should ask questions. And they're really very simple. Is this
20:38fish from a sustainable and regenerative fishery? Now, if it's from an aquaculture system, the answer is yes.
20:49If it's from a, uh, well managed wild fishery, like the, um, uh, copper river Kings. Okay. I'm just naming
21:01one that most people have heard that phrase. Right. Right. Okay. Yep. Sort of the gold standard, uh, for,
21:10you know, wild King salmon. Right. Uh, then the answer is yes. And if they can't tell you,
21:17they'll go ask someone, a lot of servers may not know, ask them to ask the kitchen, but if they can't
21:25tell you, don't eat it, you got to make a decision in your life. What are you going to support? Um,
21:33I buy, uh, chickens that are raised under natural conditions. I buy eggs from farms where they raise
21:42laying chickens under natural conditions. And the reason that I do that is that a lot of the other
21:50labels are, you know, the term organic can be bought. Right. The reason that I do that is because
21:58I I'm voting with my wallet and my plate of who I choose to support. Right. I don't want to support
22:04factory farms that raise chickens that are despoiling our environment and are treating the
22:10animals horrifically. Right. So a lot of people believe that, uh, if you do all those things that
22:21I'm advocating, it makes things too expensive. Well, yeah, short term, and we're in this sort of phase
22:29where some is, some isn't, but as freezing technology keeps getting radically better. I saw some things at
22:38the global seafood show last year in Boston that blew my mind when it came to whole set, whole salmon
22:46frozen so quickly that when defrosted and then filleted is indistinguishable from fresh,
22:57indistinguishable. We also have supercomputers called phones that we carry with us, you know,
23:04ocean wise, marine stewardship council, Monterey Bay aquarium. I could keep going on and on all these,
23:12uh, watchdog agencies have lists on their site of which seafood is red, meaning don't eat it yellow,
23:20which is sometimes and green, which is full send go for it. Uh, because depending on the time of year
23:28and when I mean, you know, we had three years where they weren't harvesting crabs, snow crabs in off the
23:34coast of Alaska. Right. Uh, don't eat it. If you see it somewhere, don't eat it. We also teach you in the
23:40book, you know, easy methods of preparation. People for some reason are beholden to a lot of myths with
23:46seafood. It's too expensive. It's not, uh, we go into that in, in the book is some seafood really expensive. Well,
23:54of course, right. But we don't advocate, you know, for putting truffles on lobster and having that as
23:59a weeknight dinner at the family table. So it's really important. The more, you know, uh, the better
24:06off you're going to be. And so we teach people everything from how to clean a shrimp, how to
24:12shuck an oyster to what to do with some of the species of fish that are oftentimes cheaper, oftentimes
24:19smaller, whether it's grilling a small hold fish or poaching it or baking it. Um, you're having a
24:28little bit of wisdom and a recipe that you can rely on allows you to smart, uh, to shop smarter and shop
24:35with a, uh, better eye on your wallet. I love that. So for people, uh, for, for now, um, for people who
24:45aren't so confident in their cooking abilities, I think that's another deterrent. Like, I don't know
24:49what to do with this fish. I'm going to overcook it. It's going to be gross. Give us a, give us a
24:54simple, like no fail, like anyone can do this and it's going to be awesome recipe. Go.
25:01Well, I, there, there's, there is a no fail recipe for which, uh, the Jacques Pepin taught me 40 years
25:09ago. One of my mentors, um, he literally, you know, took a piece of, uh, steak fish. I think it was
25:17swordfish, uh, brushed it with olive oil and salt and pepper and put the oven on 200 degrees and put
25:26the oiled piece of fish on a plate and put it in the oven. And while it was in the oven, he minced a
25:34whole bunch of vegetables, everything that he had on hand, onions, tomatoes, cucumbers, carrots, fennel,
25:42celery, minced it all, dressed it with some herbs, salt, pepper, olive oil, little squeeze of lemon juice
25:50and let it sit. And after about an hour, hour and 10 minutes, he reached into the oven, pulled the fish
25:58out, poured this vegetable oil and lemon mixtures, beautiful on top of it and slid it over to me to
26:07eat. You just let the ambient temperature of the oven, bring the fish up to an internal temperature
26:13sufficient to cook it. Right. So people overcomplicate everything, you know, trying to tell
26:21people, I mean, it took Americans 20 years to learn how to cook a steak and chefs misled everyone with
26:28the, you know, uh, push down when you, a clenched fish is well done. Uh, a relaxed fist is, is rare to
26:35medium rare. Right. How about just using a kitchen thermometer? You'll learn really, really fast.
26:42I'm a real fan of teaching people how to put a hard sear on a piece of salmon skin side down.
26:51Let it cook for four or five minutes, right? Still looks raw on the top, flip it over and turn off the
27:00heat and just let it sit there for another five minutes and then plate it crispy skin side up.
27:09By the time you get it to the plate, cause the carryover heat from the pan and then the resting
27:14temperature be perfect every single time. Oh man, you are, I, my, I don't know if the microphone is
27:20here. My stomach is actually like reacting to your descriptions of this food. I'm like so hungry.
27:27I'm like, uh, it sounds amazing. Um, well that, uh, the book sounds incredible on, on the two
27:34different levels of education and, and these amazing recipes. So I am, I, I've already ordered
27:42Andrew. Well, thank you. I'm very excited about it. Um, let's, uh, move into the speed round of this
27:50show where I'm just going to ask you a couple of, uh, a couple of quick questions, whatever's on the
27:55top of your mind. So you ready? Go for it. Okay. So what is a habit that you are grateful to have
28:02and one you wish you could ditch? Oh, I have a, a horrible habit of being non-confrontational
28:12with my family. Okay.
28:18And it's not that I want to be confrontational with my family. It's just that that's the place
28:24to practice the most rigorous form of honesty. Hmm. And I suck at it. Okay. I am very rigorously
28:32honest in other areas of my life. Right. And I wish I could match them. Got it. Got it. Um,
28:42what is one piece of advice you see out on social media that you wish everyone would ignore?
28:48I see, uh, uh, I'll just, I think 99% of social media is presenting people with an ideal of some
29:03kind that is a false profit. Uh, there's how to make, I mean, my feed is just in because I like to,
29:12I'm interested in tech and stuff. And the algorithm sends me a million things about
29:17how to make money overnight using AI and affiliate sales or, you know, whatever. I mean,
29:23it's just, it, it's appealing to our, our, our, our worst angels, right? No one is giving away
29:32anything overnight. That's going to make you rich. Nobody is giving away anything overnight that is
29:40going to make you more beautiful. Right. I hate to be a Hallmark card. People are already beautiful.
29:47Uh, you'll get no argument from me. Uh, well said, sir. Um, now this is a, this is a heavy one. Uh,
29:56Popeye or Aquaman? Who's the better champion of the sea? Oh, Aquaman. Yeah. Quick one. Also
30:05superpowers. Right. Uh, so what's your go-to movie theater snack? Oh, uh, I am a popcorn guy with,
30:15uh, one of those frozen slushy drinks and it should be blue raspberry, but that's my common,
30:22uh, when it comes to candy, it's Raisinets. Now, are you a Raisinets in the popcorn?
30:28Absolutely not. No. Okay. By the way, by the way, I don't want to yuck on anybody else's yum,
30:35but Raisinets in, in the popcorn is like an Instagram thing. It's a TikTok thing. A lot of
30:41that stuff doesn't look, doesn't taste good. How do you feel about for a minute, there was this
30:48trend of like making stuff on your counter, like counter nachos where people just pour the stuff
30:55on their countertop instead of like in a bowl. I love that. You love that. Okay. Well, here's,
31:02I mean, historically that, you know, I do a polenta dish for my family. I do it on a cutting board,
31:08but you can do it on the counter if the counter is clean. Right. And, and if you don't, the problem
31:15is you got to clean the counter, right? Right. Right. Rather rinse the cutting board. Right. But
31:20I make polenta, you spill it out on the cutting board, you sprinkle it with, you know, Reggiano
31:26Parmigiano, some fresh herbs, you know, some parsley, some basil. And then in the pot on the stove,
31:32you take the Italian sausage and the meatballs and the braccio and you place it around there and you
31:38ladle a few, uh, cups of tomato sauce that it's been simmering in for two hours on top of it. Um,
31:45and you bring that into the dining room, right? It's, that's how, that's how polenta dishes like
31:52that have been served for a thousand years or more in Italy. Um, and, uh, that's essentially serving
32:01something on a counter. I mean, it all has its roots. Right. Somewhere. That sounds so good. And
32:07if you're feeding that to your family, I wonder if you will adopt me. Finally, there's a shelf shelf
32:12of celebrity cookbooks in front of you. Whose are you reaching for when you want to make something
32:20fast and make something different? Wow. Uh, I mean, I could, I could list 20 people that a lot of you
32:30haven't heard of, um, the, uh, Oh my gosh, what a, what a great question. Um, a lot of cookbooks
32:41these days I'm, uh, I'm less crazy about because they're designed with things that I already sort
32:50of know how to do. I've spent my life in food. So it's hard to ask a chef that question. I typically
32:56reach for, uh, uh, a Marcella Hazan book, a Julia Child book, a Jacques Pepin book, an Edna Lewis,
33:07uh, book, um, older classics. And then I see something and I think to myself, how can I take
33:17that recipe from the 60s, 70s, 80s, whatever it was and, and bring it into 2025, right? How would I
33:27reinterpret that? Would I break it apart and put it together again? Would I just do it as is I use
33:33older books for inspiration? Um, there was a bestselling Italian award-winning Italian cookbook
33:39writer named Giuliano Bujali. I just recorded this for my Instagram a couple of days ago. Um,
33:46he taught Italian at my school when I was a young kid and I could never figure out why
33:52the food he brought in, uh, to the school and share with people in his class, like whether
33:58it was cookies or, uh, you know, some cold dish or whatever, um, why it was so delicious,
34:03but it turns out he was teaching Italian at my school as he was writing books and doing
34:11all this other stuff. Wow. Uh, Giuliano Bujali, uh, has written five or six of the greatest
34:18Italian cookbooks in history. Penelope Casas wrote five or six, uh, cookbooks on Spanish food during the
34:26seventies, eighties, and nineties. Uh, she's another one, right? Before food exploded and became
34:33commercialized. I like books written then because they wrote them as a way to document
34:40how historically things have been cooked. Then we can bring our modern sensibility
34:45into it. I'm flooded with cookbooks right now who are written by people who don't know how to cook.
34:53That seriously, they're, they're TV talent or social media talent. I know. Now look,
34:58there are people who are just on TV who are incredible culinarians, incredible. You don't
35:05need to have a restaurant to be a great chef or write a great cookbook. However, we are flooded
35:12now. I mean, I've had publishers look me in the eye and I'm lucky. I have millions and millions of
35:17followers and social who have told me that if you don't have at least 500,000 followers in each social
35:24platform, they don't even want to talk to you because all their marketing dollars are in the
35:30tank. They don't have money to market or sell books. They're counting on authors and their fans
35:35to buy the books. Yep. It's a broken system. And we have people writing books based on fad and it's
35:44just not my, it's not my thing. Uh, well, the book is called the blue food cookbook, delicious recipes
35:51for a sustainable future. Uh, I believe by the time this episode come out, comes out, it will be
35:57available for purchase. Uh, I've seen an advanced copy. It is, uh, it looks amazing. And, uh, as we
36:04said before, just the information is incredible. So, so thank you for, uh, on behalf of planet earth
36:11and behalf of my stomach, I'm very, uh, excited about very welcome. And for anyone listening,
36:16just go to andrewzimmern.com for all things, me, it's just, it's all there right on the, the,
36:22the bar at the top, everything that I do subscribe to my sub stack, buy my books, watch my shows,
36:30all that stuff and eat his foods.
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