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This is Mill Street Radio from PRX.

I'm your host, Christopher Kimball.

Josh Nyland is more than a chef.

He's an artist.

And his preferred medium is fish.

Fish has been done the same forever.

It's just, we haven't reimagined what's possible and so that's why I want to try to make

pasta out of the bones and why I want to make ice cream out of the eyes.

It's to say that I can give you something delicious and why should you think it's a problem

if it was derived from an eye rather than an egg?

Josh Nylund cooks fish like you've never had it before.

That's coming up later in the show.

But first, producer Sean Cole brings us a story about how elaborate and resourceful prison cooking can really be.

There's this guy in state prison that I've been talking to for a while now.

Michael Ravenheart.

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