I found a Cooks Magazine back in 1980 in the last, well, 45 years, I've never had the chance to speak openly and frankly about the food world, recipes, travel, and food celebrities.

That is until now. My new substack allows me to speak directly to you, to home cooks, including my own personal recipes, cooking, food science, Vermont, as well as what I'm

watching and reading. Plus, I will be interviewing culinary stars to find out what they are

really like. Payed subscribers get exclusive recipes, some from my travels, others from my own

personal repertoire. Founding members get those recipes, plus direct access to me personally, plus a tote

bag and a signed copy of the Milk Street cookbook. So go subscribe at Christopher kimball.com.

One more time, Christopher kimball.substack.com.

This is Milk Street Radio from PRX, and I'm your host, Christopher Kimball.

Today we're going inside an international black market.

The goods were smuggled in duffel bags.

The deals were made at night on back roads,

and it came crashing down in an undercover sting operation.

All of this happened for a taste of eel.

Even people that would never put an eel to their mouth,

I'll never eat, I'll never taste that. And then they have it, they're like, oh my goodness. And they love it.

Later on the show, reporter Otis Gray brings us the story of America's eel boom.

But first, I'm joined by my co-host, Sarah Moulton, to answer a few of your cooking questions.

Sarah is, of course, the star of Sarah's weeknight meals on public

television. Her latest book is Home Cooking 101. Chris, I have a very important question for you.

You know, in the New Yorker magazine, the interview authors, the last question always is,

if you could have three people over for dinner, alive or dead,

who would they be?

...