[Sca-cooks] lampreys

[A F Murphy]

Well, a closer, though less dramatic and interesting, comparison might
be made with kuzu. This is a starch used in Japanese cooking, which the
macrobiotic movement is particularly fond of. It is a thickener, used
rather like cornstarch or arrowroot powder. It costs an arm and a leg,
because, they innocently explain, the plant only grows wild and cannot
be domesticated.

Yeah, I've heard about how wild kudzu grows...

Anne
who wants to found a kuzu/kudzu manufacturing company in the Deep South
and make her fortune

Philip & Susan Troy wrote:

> Consequently, their use as a food
> source would be viewed with scorn comparable to my discovering a
> restaurant in New York that sells, say, rats with cockroach sauce,
> pigeons in their own guano, that sort of thing.
>
>
>