Chef Andrew Zimmern encourages food lovers to expand their taste buds as host of the Travel Channel shows "Bizarre Foods" with Andrew Zimmern and "Bizarre Foods America." Now, he's encouraging kids to do the same in his new book, "Andrew Zimmern's Field Guide to Exceptionally Weird, Wild and Wonderful Foods." Recently, we spoke to Zimmern about how kids can venture beyond chicken fingers to try new foods. Time for Kids: What was your motivation to write the book? Andrew Zimmern: My biggest purpose in life is to try and get people to stop thinking of food in terms like weird or not weird, gross or not gross, what we eat or what other people eat, but to get everyone to a place where all things edible can be enjoyed. I am trying to get to a place where people are excited about having that conversation, and they are talking about the differences in foods and learning about a broad, inclusive and roomy kitchen. TFK: Can you give three adjectives that describe your book? Zimmern: Funny, naughty and curious. TFK: What prompted your interest in bizarre food? Zimmern: People put words like bizarre or interesting in front, but I don't really think of it like that. (We think eating) fruit bats from Samoa is bizarre, but it's not for people in Samoa. My point is what's weird to some people is wonderful to other people. What prompted my interest in food is that it is a universal way to communicate. TFK: When I first tried the European delicacy foie gras, I didn't know it was made from duck liver. Do you think giving kids so much information will scare them off from eating unique foods? Zimmern: Maybe, but that is not my experience. I think kids are smart. If you're not going to tell them what it is and you're sneaking something past them, then any other time they are going to wonder, "What are you sneaking past me?" I think it is better to be up front and honest. TFK: Your book includes foods like cuy (guinea pig eaten in South America) and various animal brains. What is the texture of roasted guinea pig and brains? Zimmern: Guinea pig has the same texture and flavor as barbecued pork. Brains have the texture of warm cream cheese and a delicious nutty flavor that tastes like hazelnuts. TFK: What is the best way for parents to ease kids into eating unique foods? Zimmern: Let the kids call the shots. Find great, unique foods near your home, pick a couple of restaurants and let them choose one. When you get there, everyone has to get something off the menu they never tried before. TFK: Where can you buy some of the foods you give recipes for in the book? Zimmern: You can buy guinea pigs at Latin American markets in big cities in South America, especially in Peru, Equador and Chile. Many large markets carry them too. I would like people to visit these places and learn about the culture from where the food originated.
Today is Sunday, March 9, the 68th day of 2014. There are 297 days left in the year. 1864 -- 150 years ago: Much damage is being done to sidewalks, shade trees, fences and gardens by hogs that are running at large about town. 1889 -- 125 years ago: H.C. Cleveland was elected air knight captain of Rock Island Division Uniform Rank Knights of Pythias. 1914 -- 100 years ago: B.W. Wilson, authority on birds and their habits, spoke at the weekly luncheon at the Rock Island Club. 1939 -- 75 years ago: The famous Dionne quintuplets have been invited to visit King George and Queen Elizabeth in Toronto on May 22, but Papa Dionne thinks their majesties should include the Callander nursery in their tour. 1964 -- 50 years ago: Ever been smothered by funny stuff? Well more than 2,600 people were last night when two boys named Tom and Dick Smothers took a "rocky, twisting road to folk music" in Davenport Masonic Temple. 1989 -- 25 years ago: Moline residents soon may be asked to recycle part of their garbage and might even get paid for it.