Irmgard Brenda Cunningham passed away at the age of 87 years old on July 9 Irmgard was preceded in death by her parents her oldest daughter Cathy Cunningham and by her youngest daughter Annette I Cunningham Also preceding her in death were her older and youngest brothers Ludwig Luft and Werner Luft and her younger sister Germany until she and her family were bombed out of their home during World War II Germany after the bombing when she was 7 years old Her father was called to the Russian front and passed away at war Irmgard helped her mother in taking care of her siblings and their home she was the primary caregiver for her youngest sister while her mother worked to support the family Robert was in the Army and Irmgard moved to the US in 1960 She was a very supportive Army Wife during Robert’s military career (30 years) after her youngest daughter was born in Denver Irmgard was a dedicated mother to both Susan D Irmgard was able to return to Germany during her husband’s career and was able to visit with her beloved family Robert retired from the Army in 1985 and returned to the United States moving to Washington State they moved to their permanent residence in Madison Irmgard is survived by her beloved husband Robert her oldest daughter Susan Carpenter (Mike) She is also survived by her great-grandchildren Troy Carpenter She is also survived by her youngest sister Gisela (Gary) Moon and her closest Your support helps make our show possible and unlocks access to our sponsor-free feed The chef and TV host who seeks out the world's weirdest regional delicacies answers our questions about the least bizarre food HOST: And now the game where people who have done everything do one more thing Some people become famous and beloved culinary TV stars by making delicious food Some of them do it by traveling the world and showing you where to get the finest cuisine But one guy did it by traveling to Kazakhstan to eat horse rib and rectum sausage.(LAUGHTER)SAGAL: Andrew Zimmern is a chef teacher and of course the host of "Bizarre Foods With Andrew Zimmern" on the Travel Network (ph).Andrew sir.(APPLAUSE)SAGAL: It's great to have you right here in Minneapolis.ZIMMERN: I absolutely do - 26 years now which - I'm almost pure-bred Minnesotan now.SAGAL: And do you live in Minnesota because traveling the world eating these exotic things basically bland pasta covered in cheese?ZIMMERN: I came...UNIDENTIFIED AUDIENCE: (Booing).SAGAL: I'm sorry.TOM BODETT: They can hear you Peter.(LAUGHTER)SAGAL: There's also - I for - sorry no.(APPLAUSE)SAGAL: They're angry 'cause I left out the cream of mushroom soup I'm sorry.(LAUGHTER)SAGAL: But here's the thing you are an extremely informed guy from the food world So how did a guy with your pedigree as a - in fine cuisine end up eating bugs for a living on TV?ZIMMERN: Desperation and money.SAGAL: Yeah 15 years ago that was increasingly being predicated on defining itself by the ways in which we're divided.SAGAL: Right.ZIMMERN: And I didn't know what to do about it And I wanted to tell stories about our commonality and the things that we loved let me tell a story about culture through food And I will show people in this country that people wearing grass skirts and speaking in clicks and whistles are actually just like us.SAGAL: You've eaten so many things Was there anything you just couldn't get down?ZIMMERN: Yes.(LAUGHTER)ZIMMERN: Do I need to...SAGAL: Yeah yeah.SAGAL: I'm kind of curious.ZIMMERN: Dinner a couple weeks ago in New York at Faith's house I can't cook.ZIMMERN: I crushed a lot of the salad and just...MO ROCCA: Yeah.ZIMMERN: ...Left the pork tenderloin.SAGAL: I understand the side and sit...ROCCA: And she makes a terrible brontosaurus burger.SAGAL: It does occur to me - you would be not because of your character or personality but what if you don't like it?ZIMMERN: Well...SAGAL: This is a guy who ate horse anus sausage I'm going to die.(LAUGHTER)ZIMMERN: It's fascinating We - I'm disinvited to dinner as many times as I'm invited to dinner because often I'll have a guy friend who doesn't really realize what I do for a living a buddy from the gym or a buddy...SAGAL: Yeah.ZIMMERN: ...From one part of work that I do or from the magazine or this or that - and he's like you got to come over to the house - just invites me over like you invite someone over And then I get the call like a week later the night before and he says I invited Andrew to come over for dinner.She says I am not cooking for a food professional...SAGAL: Yeah.ZIMMERN: ...Who's not only...SAGAL: Yeah.ZIMMERN: ...Eaten fermented whale anus but And in comparing notes with other people who were at the big kids' table in the food world I understand.ZIMMERN: We get disinvited a lot But that's why I like to cook and entertain for people anyway.SAGAL: Sure I know that the most typical question you get must be what's the worst thing you've ever eaten?ZIMMERN: Yes.SAGAL: So what do you say when asked that?ZIMMERN: I usually make a joke about someone else in the room and dinner at their table.SAGAL: Yeah.ZIMMERN: But it is probably all the fermented and rotted foods - they're very tough to get down There are many cultures where their way of preservation was to simply let something decompose nine weeks...SAGAL: Yes.ZIMMERN: ...The bad bacteria is eaten by the good bacteria And all - but there's no dangerous bacterium And this is the way that ancient peoples have eaten And some of those dishes in almost every culture around the world has remained it's the Greenlandic ice shark that is allowed to ferment called the hakarl a bread that's left to rot for three months in the ground before they bake it It comes out looking like blue cheese.SALIE: (Laughter).ZIMMERN: And it's just - it's horrific we've invited you here to play a game we're calling...BILL KURTIS: The Best Thing Since Sliced Bread is More Sliced Bread.SAGAL: So as we have been discussing you are famous for eating unusual and extreme foods So we thought of course we'd ask you about white bread.(LAUGHTER)SAGAL: Answer two out of three questions about white bread and you will win our prize for one of our listeners.Bill who is Andrew Zimmern playing for?KURTIS: Amy Denholm (ph) of Cedar Falls You ready?ZIMMERN: I am.SAGAL: Here's your first question Americans went from baking their own bread to buying it from stores really quickly around the turn of the 20th century What was one of the reasons they all started buying factory-made bread the country was swept by a craze for perfectly square foods...(LAUGHTER)SAGAL: ...B a highly publicized murder case known as the Wichita bread poisonings; or C everybody decided that kneading bread with your own hands was really gross?ZIMMERN: God I'm going to have to go with B.SAGAL: The Wichita bread poisoning?ZIMMERN: Sure.(LAUGHTER)SAGAL: No There was a huge sanitation craze for sanitary everything in the turn of the century Let's let the machines do it.ZIMMERN: Fascinating.SAGAL: I know.ZIMMERN: I've now learned something and disappointed Amy.SAGAL: I know.(LAUGHTER)SAGAL: Well But when sliced bread was actually introduced the time-saving solution that cures mortality; B the greatest thing since bagged bread...(LAUGHTER)SAGAL: ...Or C a collection of 25 stackable breadlettes (ph)?ZIMMERN: Geez Louise.SAGAL: Yeah.ZIMMERN: Those are all so ridiculous.BODETT: There's a claim.(LAUGHTER)ZIMMERN: I'm going to go B.SAGAL: Yeah Right.(SOUNDBITE OF BELL)ZIMMERN: Simplest...SAGAL: Simplest one because the big innovation...(APPLAUSE)ZIMMERN: Yes.SAGAL: ...Before sliced bread was bread that came in its own..ZIMMERN: In a bag.SAGAL: ...Little bag yes.SAGAL: You people are so spoiled.ZIMMERN: Is it Foucault's pendulum or Heidegger's - there's something that says that the easiest...ROCCA: Schrodinger's cat.ZIMMERN: ...Most obvious answer is...SAGAL: That's Occam's razor.ZIMMERN: Occam's razor - I knew it was...SAGAL: Occam (unintelligible) yeah.ROCCA: Somebody say something about Schrodinger's cat.(LAUGHTER)SAGAL: That was actually - instead of saying something about Schrodinger's cat you just referenced Schrodinger's cat.(LAUGHTER)SAGAL: Last question...(LAUGHTER)SAGAL: I guess we'll never know if that joke worked or not.(LAUGHTER)SALIE: Wow.(APPLAUSE)SAGAL: Your last question - if you get this...ZIMMERN: Yeah.SAGAL: ...One right you win.White bread has been used for many things over the years other than food erasers?ZIMMERN: I used it to make booze in jail once.(LAUGHTER)ZIMMERN: Sorry I'm just so excited 'cause I'm...SALIE: Like erasers on a chalkboard or erasers if you're writing with pencil?SAGAL: If I were to answer - well That leans me more towards B.ROCCA: (Groaning).(APPLAUSE)ZIMMERN: It's definitely not A.ROCCA: (Groaning).ZIMMERN: Emergency bandage.ROCCA: (Sighing).ZIMMERN: Eraser.ROCCA: (Groaning).ZIMMERN: Let's - listen right?ZIMMERN: Yes.SALIE: So maybe you need like a carb to go with your protein.(LAUGHTER)SAGAL: Yeah.BODETT: It's like an open-faced sandwich That's what it is.SAGAL: Yes.ZIMMERN: Do you want to know something I'll just go with B.SAGAL: You're gonna go with B I'm afraid to be responsible.BODETT: Have you ever taken a piece of Wonder Bread And you take the crust off and you ball it up into a little ball?ZIMMERN: Oh I love it.BODETT: If you had a tiny little ball of bread like that that was hard and absorbent you could probably use it for a...(LAUGHTER)ROCCA: A ban - an eraser or a ban...ZIMMERN: I'll change my answer and cross my fingers for Amy and go to eraser.SAGAL: It is an eraser.(SOUNDBITE OF BELL)ZIMMERN: Thank you Tom.BODETT: You're welcome.SAGAL: Thank - by the way...BODETT: I knew that by God.ZIMMERN: Proving you should just listen to people that are around you.SAGAL: Exactly.BODETT: It also works as bait yeah.ZIMMERN: Bread - that's a no-brainer.SAGAL: No Japanese art students in the 19th century were given bread to use as erasers they sometimes ate it.ZIMMERN: Oh.SAGAL: Bill how did Andrew Zimmern do on our quiz?KURTIS: He's a winner two out of three.(APPLAUSE)SAGAL: Congratulations Andrew - another success.(APPLAUSE)SAGAL: Andrew Zimmern is a four-time James Beard Award winner His show "Bizarre Foods" and "Bizarre Foods America" air on the Travel Channel.Andrew Zimmern thank you so much for joining us.(APPLAUSE)SAGAL: Andrew Zimmern.(SOUNDBITE OF SONG "EVERYBODY EATS WHEN THEY COME TO MY HOUSE")CAB CALLOWAY: (Singing) Have a banana Everybody eats when they come to my house.SAGAL: When we come back we give thanks for the bravery of comedian Bassem Youssef and for the thrilling romance of author Nora Roberts We'll be back in a minute with more of WAIT WAIT.. Copyright © 2017 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information Become an NPR sponsor 2023 — The KARL MAYER GROUP is proud of its long-standing partnerships Some of them have been in existence since the very beginning and one of them recently celebrated a round anniversary: the first warp knitting machine produced by the innovative textile machine manufacturer based in Obertshausen was sent on 10 September 1948 to Georg+Otto Friedrich a leading producer of warp-knitted digital printing fabrics and technical textiles in the neighboring town of Groß-Zimmern the loyal customer has donated an old treasure — the seventh machine built  to KARL MAYER’s Academy the two companies have grown continuously together and have advanced warp knitting Georg+Otto Friedrich has tested many new KARL MAYER models in live operation in its workshops valuable impulses for further developments came from the resourceful textile producer “280″ were considered technically unfeasible for a long time Today KARL MAYER builds even wider machines,” recalled Managing Director Kai Trippel of an example of this Georg+Otto Friedrich is the largest customer of the model of KARL MAYER’s most modern generation of tricot machines the last machines of an extensive investment project were put into operation The company produces around 650 tons of warp-knitted fabrics per month at its sites in Groß-Zimmern in Hesse and Limbach-Oberfrohna in Saxony there is a separate company for textile finishing Thanks to the high technical level of the machines and the know-how of the employees the textile products made by Georg+Otto Friedrich are of the highest quality “As the leading manufacturer of textile solutions in Europe and as the world market leader in the field of digitally printable warp-knitted polyester fabrics we have a special responsibility for environmental and social issues,” explained Philipp Seubert was a pioneer in the processing of recycled materials starting with the first processing tests around ten years ago It then took a good five years to develop the market for this new material “We first had to explain a lot why a PET recycled in Europe has a much smaller carbon footprint and what effort is involved in collecting complete product lines and diverse articles made from recycled post-consumer PET are offered a sustainable textile developed by Georg+Otto Friedrich together with the SEAQUAL® initiative The fabric consists of more than 60-percent SEAQUAL polyester fibers By participating in the PLANT-MY-TREE® reforestation program the manufacturer also aims to completely offset the CO₂ footprint of its recycled textiles within a few years around 6,000 trees had already been planted Georg+Otto Friedrich focuses on the topic of energy “The solutions to many of today’s problems require energy It is important to us to save electricity and use renewable energy,” emphasized Jonas Menzel from purchasing Looking over the hall roofs in Groß-Zimmern it becomes clear that the company is serious about this: solar cells on the buildings as far as the eye can see Around 30 percent of the energy required comes from the company’s own generation The installed capacity can supply 800 households Georg+Otto Friedrich is therefore well positioned for the future KARL MAYER Sales Manager Julian Schubert is looking forward to a continued bilaterally successful cooperation He particularly appreciates the exchange at eye level We may receive a commission on purchases made from links retains that same sense of culinary exploration but using the city's cabbies to guide Zimmern even further off the grid Zimmern has stopped counting the number of species he's consumed his decade on air If there's anyone in the world who could declare with authority which animal tastes the best or worst Andrew Zimmern: Probably the best meat I've ever eaten is freshly killed kudu in South Africa one of 20 in the African venison family—antelopes are in there There's not an organ or muscle on that animal that isn't delicious If I put a seared kudu chop in front of you you would think you're having the finest veal you've ever eaten AZ: I prefer good donkey (and horse meat) to good beef It's got the texture of lamb with a very tight grain of protein It has a shorter finish on the mouth than fattier animals like lamb or beef It's also very versatile—in Beijing they have an entire donkey-restaurant city around the 5th Ring Road and I can't begin to tell you how delicious it was AZ: The best seafood comes from places with fast-moving Off the Faroe Islands one time we were on a boat harvesting crayfish The guy we were with only sells to a dozen restaurants and he developed this technology that overnights live crayfish in a box These porcupines are covered with an inch-thick layer of fat that surrounds the body completely so there's some finely streaked muscles within the fat the first thing we ate was this 4-by-4-foot carpet of skin and fat and the fat melted but was held together by muscle from Michigan to Maryland to different species in Asia and South America It's unredeemable mostly because of what it eats Muskrat is one of those animals that has to be skinned and its fat removed sometimes there are nodules in there that make the meat bitter It's a very dark meat and tastes like lightly spoiled beef AZ: Zebu is a species of cattle we had in Madagascar AZ: We ate a lot of seagulls on the Faroe Islands It's one of those foods you might as well pass on It tasted like bad game meat sprinkled with rotted fish juice The only way I enjoyed it was when it was salted AZ: I rarely meet an insect that I've not liked—except giant water bugs from Asia they're brined in a salty liquid to preserve them before they're dried I've had sea squirts from the Mediterranean to Korea and Japan and they're delicious there's a species of sea squirt called the piure it tastes like an iodine pus bag dipped inside a fish's ass The Takeout: Are there any meats left you're dying to try AZ: There are so many wild hooved animals I haven't had the chance to try Certain types of sheep that live in Central Asia So many fish and species in the ocean we've never encountered But test-tube meat—I was devastated when that Dutch company didn't invite me to try it Because you know they're going to get lab-based meat and we'll be eating it in a short number of years and it'll be delicious TO: If a scientist offered to extract a tiny piece of flesh from your body AZ: The moral repugnance of eating your own species sounds like a horrible sci-fi movie I would never want to be that irresponsible if I'm in a part of the world where cannibalism is still practiced—say we were with a tribe and after a long hike we came back to find Grandpa in a pot—I would definitely try it I've collected these food experiences my whole life I don't know how I would stop myself from a taste reference that is so unique Receive our weekly Newsletterand set tailored daily news alerts Georg+Otto Friedrich was Karl Mayer's first warp knitting machine customer and is still a consistent advocate for quality and sustainability Sports/​Activewear, Technical Textiles Lenzing opens Center of Excellence in Indonesia Karl Mayer welcomes Chinese business delegation This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page it turns out that’s not exactly true and he’s had to turn some things down Those whose stomachs are easily turned by disgusting mental images may want to tread lightly as even though Zimmern doesn’t give a super-detailed description the imagination is left to take things to horrible places Three of four times I've turned down food because I knew that it was a trip to the hospital where I thought I might get the travelers trots for a day all in the name of being a good guest in someone's home but I was once presented with rotted chicken intestines that had discolorations on them that convinced me I was looking at the guts of a sick animal and I turned that down right away It sounds more like something a family would have in a home-based haunted house Andrew Zimmern would be the boogeyman to end all boogeymen When asked about the worst food-related sickness he ever had though thankfully this wasn’t intestine-related I contracted a virus from eating tainted cumin in Northern Africa Occasionally once a year I have a flare-up of a rare disease called burning mouth syndrome So the moral of the story is: tainted foods are bad I really didn’t need a TV personality to prove that to me but we’re all the better for knowing it I’ll now just assume that any food I don’t want to eat is full of parasites Zimmern also shared that he is working on a straightforward cooking show that would take him all around the kitchen So maybe we’ll get to see his chef skills on a regular basis soon rather than just his talents for stomaching things like mosquito eggs a hen’s uterus and turtle blood sake Nick VenableSocial Links NavigationAssistant Managing EditorNick is a Cajun Country native and an Assistant Managing Editor with a focus on TV and features His humble origin story with CinemaBlend began all the way back in the pre-streaming era as a freelancing DVD reviewer and TV recapper  Nick leapfrogged over to the small screen to cover more and more television news and interviews eventually taking over the section for the current era and covering topics like Yellowstone Born in Louisiana and currently living in Texas — Who Dat Nation over America’s Team all day all night — Nick spent several years in the hospitality industry If you ever happened to hear his music or read his comics/short stories How Bill Belichick's 24-Year-Old Girlfriend Allegedly ‘Forced Her Way In’ To Ben And Casey Affleck’s Dunkin' Super Bowl Ad Justin Bieber Lost An Estimated $90 Million When He Pulled Out Of His Tour In 2022 Now He’s Allegedly Blowing Through His Remaining Earnings ‘That Was The First Time I’d Seen Him Nervous’: Mission: Impossible’s Simon Pegg Recalls The Stunt That Even Had Tom Cruise Feeling Uneasy The Georgia State men’s soccer team has eight seniors on this years team These eight players have had tons of success during their time here at Georgia State and they’ve accomplished some good things during their time at Georgia State This group has won 38 games and counting on top of making it to two straight Sun Belt conference championship matches The group is determined to end this season on a different note than the previous seasons when they lost in the Sun Belt championship match Leading this year’s charge is Rashid Alarape Alarape has been on an absolute tear this season “I feel like since this is my senior season just taking better care of my body and just being more involved with the team,” Alarape said Alarpe has had a pretty good career at Georgia State Alarape was named All-Sun Belt Conference first team He also won College Sports Madness Sun Belt Freshman of the year “Georgia State has definitely grown since i’ve been here as a freshman I had a really good freshman year,” he said “My sophomore and junior year weren’t the best but now I’m getting back on the right foot and getting back to who I know that I can be and being the best player that I can be.” GA and is excited that he has been able to see Georgia State grow He is especially grateful that he was able to be a part of the university’s growth The Panthers have several international players on the roster and a few of them are seniors One of those international seniors is goalkeeper Yannic Horn “So far it’s been a tremendous experience for me the decision to come over here to pursue soccer and education has been the best decision of my life,” Horn said he was playing in Germany and tore his ACL Knowing that he had to be realistic with himself he packed up his bags and moved to America He played at Montevallo before transferring to Georgia State Horn looks at the injury in a positive light I would not be here standing here talking to (you) right now,” Horn said Horn has only been at Georgia State for two years and has been nothing nothing but a successful addition to the Panthers During his first year year with the Panthers Horn was also named to the All-Sun Belt first team last season Luke Oesterle is a senior goalkeeper for the Panthers He has seen some action in many important games for the Panthers over his career He was the starter for the Panthers in their first Sun Belt Conference championship match He was a big part in them making it to the championship match because he had two saves in the shootout “My favorite moment in my time at Georgia State has to be the penalty shootout victory against Georgia Southern in the Sun Belt semi-finals two years ago His record that season was 3-2-1 and he saved 17 shots for a 5.86 saves percentage “I’m happy that I was given the chance to play soccer at the division one level,” Oesterle said “Although I didn’t play as many games as I hoped I still was able to be around the sport I love Jad Elkhalil has been a productive member for the Panthers throughout his career Elkhalil played in 38 career games during his first three years he was injured during his junior year and had to miss out on most of the season due to the injury My time at Georgia State has been very important to my growth in becoming the person I want to be in my life,” Elkhalil said Elkhalil gets it done in the classroom as well as on the field He has been named on the Dean’s list five times the Commissioner’s list and the Dean’s honor roll Elkhalil was also a semi-finalist for the 2017 Arthur Ashe I’ve had to make a lot of sacrifices to study and play simultaneously but in the end I know they will have been worth it,” Elkhalil said Nenad Smiljanic is a redshirt senior from Barnsley Smiljanic has battled injuries during his time at Georgia State He was forced to miss five games during the 2015 season due to injury but he was still productive that season scoring three goals with two assists He missed the 2016 season due to a pre-season and decided to use that season as a redshirt year Smiljanic played at the University of District Columbia Smiljanic scored a total of 13 goals during his time at the District of Columbia He also played professionally for Manchester United FC and Barnsley FC over in England “My favorite moment from my career was playing in tournaments abroad against the best European teams in the world Georgia State also has three other seniors Hague was named the 2016 Sun Belt Newcomer of the year and helped the team to seven shutouts that season One thing that was common among the seniors regarding their favorite moments has unanimously been the win over then ranked No we played them before in my career and we lost (5-0),” Alarape said “So to be able to beat them when they were No.2 in the country was real exciting.” Copyright © 2025 | Georgia State Signal | By Daniel Varitek European hydrogen bus manufacturer Solaris has signed a contract with German operator Ruhrbahn GmbH to supply 19 zero-emission hydrogen-powered buses to the city of Essen The vehicles will be equipped with hydrogen fuel cells that generate electricity on board These vehicles are scheduled for delivery in 2024 and 2025 marking the first presence of Solaris buses on the streets of Essen The order includes the delivery of nine Urbino 12 hydrogen models and 10 Urbino 18 hydrogen models marking the first order from this operator “We are extremely proud to have the opportunity to supply Essen with the latest hydrogen vehicles which will not only enhance passenger comfort but also represent a new stage in the transformation of the transportation industry,” says Olivier Michard member of the board responsible for Sales and Marketing at Solaris Bus & Coach “I am delighted that Ruhrbahn has decided to take this strategic step for the transformation of the transport industry and that together we can shape a more sustainable future with an emphasis on innovation and ecology.” The ordered buses will be equipped with hydrogen fuel cells that generate electrical energy onboard The 12-meter models will use a 70 kW fuel cell while the articulated buses will have a 100 kW fuel cell All models will be powered by central electric motors Urbino hydrogen buses will also feature Solaris High Power batteries designed to support the fuel cell during increased activity The vehicles will be air-conditioned using a CO2 device with heat pump heating function Each Urbino hydrogen bus will offer passengers USB chargers and an extensive passenger information system The increase in passenger and driver safety will be ensured by GSR2 Systems including turn-assistant and brake-assistant functions Solaris’ proprietary tool that allows full access to data necessary to assess bus performance and plan its further operation Urbino hydrogen buses are already operating in German cities such as Cologne Gross-Zimmern and in the Munich metropolitan area Further contracts are in the pipeline involving Aschaffenburg Photo credit Solaris has signed a contract with German operator Ruhrbahn GmbH to supply 19 fuel cell buses to Essen The vehicles will be equipped with hydrogen fuel cells that generate electricity on board The innovative vehicles are scheduled for delivery in 2024 and 2025 marking the first presence of Solaris buses on the streets of Essen Europe’s leading manufacturer of hydrogen buses has signed a contract with transport operator Ruhrbahn […] has signed a contract with transport operator Ruhrbahn GmbH to supply 19 innovative hydrogen buses to Essen The order includes the delivery of nine Urbino 12 hydrogen models and ten Urbino 18 hydrogen models Solaris is today the largest manufacturer of hydrogen buses and boasts an order book of more than 700 vehicles 180 of which are already serving European cities and 530 are scheduled for delivery in the coming months The German market is particularly active The ordered buses will be equipped with hydrogen fuel cells that generate electrical energy onboard The 12-meter models will use a 70 kW fuel cell while the articulated buses will have a 100 kW fuel cell All models will be powered by central electric motors Urbino hydrogen buses will also feature Solaris High Power batteries designed to support the fuel cell during increased activity The vehicles will be air-conditioned using CO2 device with heat pump heating function each Urbino hydrogen will offer passengers practical USB chargers and an extensive passenger information system The increase in passenger and driver safety will be ensured by GSR2 Systems which include among others turn-assistant and brake-assistant The operator has also opted for eSConnect Solaris’ proprietary tool that allows full access to the data necessary to assess the bus’s performance and plan its further operation “We are extremely proud to have the opportunity to supply Essen with the latest hydrogen vehicles which will not only enhance passenger comfort but also represent a new stage in the transformation of the transportation industry I am delighted that Ruhrbahn has decided to take this strategic step for the transformation of the transport industry and that together we can shape a more sustainable future with an emphasis on innovation and ecology,” said Olivier Michard Member of the Board responsible for Sales and Marketing at Solaris Bus & Coach Sp © Copyright 2012 - 2025 | Vado e Torno Edizioni | All rights reserved | P.I Sustainable GtA Managing Director Andreas Niess. Following the successful commissioning of two new Monforts Montex wide-width stenter lines and additional environmental management equipment at its plant in Germany GtA – Society for Textile Equipment GmbH – is aiming to be the first textile finishing company to become entirely CO2-neutral in the manufacture of all of its products by 2025 GtA is a partner company to Germany’s large-format digital printing fabric leader which has this year been able to considerably expand its portfolio due to the new Monforts lines Georg and Otto Friedrich GmbH and its partners in Germany have an annual production of 37 million square metres of warp knits for a range of end-use applications automotive interiors and technical textiles but increasingly with a concentration on digital printing substrates 100% clean and fault-free textile substrates has been demanded by this market in recent years due to the rapid growth in digitally-printed banners and billboards – often referred to as ‘soft signage’ The new six-chamber Montex unit is combined with a washing machine to guarantee the purity of the substrates The substrates of choice for digital printing are 100% polyester warp knits which are resilient and allow excellent take-up of inks and vibrant colours and clear and precise images to be achieved with digital printing techniques The knitted construction also has the advantage of elasticity which is a plus in terms of flexibility for installers the warp knitted fabrics have extremely smooth surfaces which is becoming increasingly important due to the general move away from PVC coatings which were the standard in the past It was to finish these fabrics for Georg and Otto Friedrich GmbH as well as providing such services for many other customers The purpose-built plant on a greenfield site was initially equipped with a fully-automated 72 metre long Monforts installation comprising a washing machine integrated with a 3.6 metre wide The line quickly went from single to double shift production and then to 24/7 operation  to meet demand Building on the success of this installation GtA has now installed two more Montex stenter lines – both in expanded working widths of 5.6 metres and purpose-built at Montex GmbH in Austria A six-chamber Montex unit is combined with a washing machine to guarantee the purity of the substrates while a five-chamber line is integrated with a wide-width coating machine This new coating capability at GtA has led to a number of new additions to the Georg and Otto Friedrich DecoTex range for digital printing including wide width fabrics with flame retardant The plant operates in almost cleanroom conditions The new Montex stenter lines benefit from all of the latest innovations from Monforts including the Smart Sensor system for the optimised maintenance planning of key mechanical wear components on the stenters A comprehensive overview of the condition of all parts at any time is now available for operators within the highly intuitive Qualitex visualization software all article-specific settings can be stored and the formulations for thousands of treatment processes called up again at any time Individual operators can also personalise their dashboards with the most important machine functions and process parameters GtA is run by a seasoned team of textile professionals led by Managing Director Andreas Niess “We have received excellent service from Monforts from the outset and we were happy to place the order for these two new lines as part of our ongoing cooperation,” he says “With all of the latest Monforts advances in technology we are fully in control of all production and quality parameters with these lines as part of our significant commitment to innovative environmental technology.” The five-chamber Monforts line is integrated with a wide-width coating machine which operates in near-cleanroom conditions has also been equipped with proprietary technology to fully exploit the Monforts air-to-air heat recovery systems that are now standard with Montex stenters “Around 30 per cent of our investment volume at the site goes to energy-saving measures and we are sure that this commitment is worthwhile,” Mr Niess says our integrated heat recovery system fully exploits the waste heat from the process exhaust air and the burner exhaust gases of the Monforts stenters allowing us to achieve an exhaust air temperature of  between 30 to 34°C compared to what would conventionally be between 140 to 160°C Another focus has been on exhaust air purification technology and here too the latest technology has been installed with integrated heat recovery elements.” saves 52% of the energy that would normally be used – equating to 5,800,000 KwH per year The necessary audits for energy-efficient companies are also carried out annually GtA has purpose-designed the automatic chemical mixing and dosing systems that feed the padders for the key treatments that are carried out on the fabrics through the stenters in its pursuit of clean production and raw materials "We want to be an asset and not a burden on our immediate environment and therefore do not use any additives containing solvents," Mr Niess says “We were the first to use fully halogen-free flame retardant chemistry finely ground alumina products for the washing process instead of surfactants PES polyester yarns made from recycled material are also increasingly used and the latest additions to our raw materials portfolio “We are now planning a combined heat and power plant for the production of electrical energy and heat and we will also build a photovoltaic system that converts solar radiation into electrical energy GtA wants to be the first textile finishing company to be CO2-neutral in the manufacture of all of its products by 2025 The complete heat supply and heating for the 13,000 square metre production hall as well as the office building and the hot water supply for the domestic water We are convinced that this commitment will pay off in the long term and our positive business development proves that sustainability and business profitability are perfectly compatible.” In addition to the products for Georg and Otto Friedrich GmbH GtA offers its manufacturing capacities for other customers as a contract service All products are manufactured in accordance with Öko-Tex Standard 100 product class 1 and the company is also involved in the research and development of new sustainable manufacturing processes in cooperation with many regional universities and funding project partners Monforts to present new Montex XXL stenter at INDEX17 Trade delegation follows Monforts success in Turkmenistan 2020 — In these times of coronavirus-induced travel and contact restrictions the advantages of innovative digital solutions are becoming apparent European warp knitting company Georg+Otto Friedrich uses KM.ON’s k.management software to establish the production performance of its machines KARL MAYER’s high-performance tricot machines are in operation at its headquarters in Groß-Zimmern Georg+Otto Friedrich used k.ey to network its machines at these two sites with the KM.ON cloud so that staff could access an overview of the factory halls via mobile phone or tablet k.management has been being trialled at the company since January 2020 “We are now saving a lot of time and have real-time information to assist with our planning and decision-making,” says Kai Trippel of his initial experience with the technology it was impossible to get an overall impression of the production situation without daily tours of factory headquarters and inconvenient phone calls with the extremely busy shift managers at the plant in Saxony Georg+Otto Friedrich is acting as KM.ON’s development partner for the k.management project This warp knitted fabric specialist was one of the first customers to KARL MAYER The company began business activities in 1950 The two long-standing partners are now working together to tackle the challenge of digitalisation In order to optimise k.management for customers several weekly user workshops were held between March and May 2020 The online video conferences brought Product Manager Marcel Wenzel and UX/UI Designer Pia Keller from KM.ON together with Kai Trippel and those responsible for purchasing production and technology at Georg+Otto Friedrich The participants were able to use the details they shared on their production practices to draw up important requirements for preparing and presenting performance data “We were able to quickly prioritise and work out issues such as which key figures are needed in which order at the first click and which data should lead to deeper menu hierarchies,” explained Marcel Wenzel Kai Trippel welcomes the opportunity to clear up his questions directly and provide suggestions for improvement effectively and the software solution is getting its final touch before it’s ready for practical use,” he said the requirements laid out during the dialogue with Georg+Otto Friedrich will be examined to determine their general validity for the market and solutions for meeting these requirements will be worked out step by step “We are taking an interactive and agile approach to the optimisation work,” Wenzel said Kai Trippel is already looking forward to the next test version which software developers Hristiyan Petrov and Martin Dederer are currently hard at work on Planning using efficiently acquired real-time data The digital k.management solution delivers a well thought-out dashboard with key figures on the machines used in production The data ensures that processes are transparent provides a basis for well-founded  decisions and can be called up easily at any time and from any location Simply open the KM.ON homepage and log into your personal area using your unique login information All the machines that are networked via k.ey are listed in this area The first menu level provides an overview of all the machines It provides key information on each machine effectiveness and the next upcoming beam change Clicking on this machine item displays more detailed data on the selected machine the detailed view shows information such as speed and stop time curves with a choice of monitoring intervals and the processing status of orders in relation to the planned production time and production duration Pushing boundaries during the design process KM.ON’s customers also appreciate k.innovation for the range of products offered by the KARL MAYER software start-up — particularly in the age of corona The web-based design tool for warp knitting helps to shorten the time to market and connects all those involved in the design process with appropriate access rights during the development and design of new products Customers benefit from efficient teamwork and communication — without needing to travel — throughout the online creative process Pattern data is transferred directly from the software to the machine is procuring ten Urbino 12 hydrogen buses from Solaris These Solaris fuel cell buses will be delivered by May 2025 The first three of these emission-free Solaris buses will be delivered to the city of Krefeld in western Germany (25 km north-west of Dusseldorf) by the end of 2024 with the remaining seven scheduled for delivery by May 2025 In Germany, the Krefeld’s public transport operator, SWK Mobil Krefeld, is procuring ten Urbino 12 hydrogen buses from Solaris. These Solaris fuel cell buses will be delivered by May 2025 The Urbino 12 hydrogen vehicles ordered by Krefeld will be equipped with a central electric motor with a power output of 160 kW These buses will be powered by energy from a hydrogen fuel cell and will also feature Solaris High Power batteries serving as an additional electric energy storage Thermal comfort will be ensured by a CO2 heat pump SWK Mobil Krefeld has opted for fleet management support through eSConnect Solaris’ proprietary tool that provides complete access to the data necessary for assessing bus performance and planning their continued operation “The development of hydrogen-powered buses is gaining momentum and Solaris proudly stands as a leader in driving this change I congratulate SWK Mobil Krefeld on their strategic decision to invest in a cleaner and better future for the region’s residents,” stated Olivier Michard Member of the Solaris Board responsible for Sales and Marketing New German company is running 24 hours a day to meet digital printing demand with purpose-ordered Monforts Montex 6500 stenter Knitted Outerwear, Technical Textiles Spain’s circular knits finisher installs new Montex stenter Finishing first with Monforts at Techtextil 2024 Monforts marks 40 years of manufacturing in Austria There's nothing quite like sitting down for a hot meal consisting of stewed lamb brains, rabbit hearts, and silkworms — just ask Andrew Zimmern. As host of the Travel Channel show Bizarre Foods he spent each episode exploring different cultures around the world and joining the locals for some of their authentic — and oftentimes Zimmern knows how vital food is when it comes to bringing people of different beliefs and backgrounds together to share in a common beloved interest: filling their bellies with delicious and unique dishes while at the same time enjoying great conversations Audiences know Zimmern as an always-smiling personality who has a way of immediately bonding with the people he meets You get the sense the guy can never get enough of different cultures and cuisines and that's what makes him the perfect host for a show where viewers are introduced to just that the events we see onscreen shed just a fraction of light on the man behind the incredible journeys and crazy culinary concoctions His passion and talent go much deeper than just a television host and he has a philosophy about life sure to inspire anyone willing to listen This is the untold truth of the television host Anyone who's worked in the restaurant industry knows it's no stranger to late nights filled with heavy drinking and said to keep employees alert to handle the long grueling shifts on their feet and alcohol abuse comes with any territory that has a bar but Andrew Zimmern succumbed to the worst of it years ago he "had already experimented with heroin." And He eventually ended up homeless at one point sleeping in a flophouse on a pile of dirty clothes surrounded by cleaning powder to ward off rodents and roaches Though he had seemingly reached rock bottom That was until he nearly drank himself to death over the course of a few days and eventually cleaned himself up at the Hazelden Betty Ford rehabilitation center in Minnesota Many kids naturally look to their parents when they're young for guidance as to what career choice might interest them. Sure, plenty of kids go the total opposite route of mom and dad, but in Andrew Zimmern's case, he refers to his dad as a "legendary eater and traveler" who absolutely instilled in him a passion for all things travel and food Even Zimmern's mom roomed with the child of Vic Bergeron in college the man who created Trader Vic's restaurant and tiki bar Food and travel were in his blood from the very beginning I went to places that he first turned me on to It was a very poignant and personal episode for me I think it's one of the better pieces I've done for television." His father is certainly looking down with pride You always have to watch what you say in public when you're a celebrity who has a lot of people listening is an overall friendly guy who genuinely cares about the culinary world That's why it was quite uncharacteristic of him to make an offensive comment prior to the grand opening of Lucky Cricket Zimmern issued a sincere apology: "Let me start by saying most importantly how awful I feel and how sorry I am for my recent remarks and yet culturally there is a terrible and centuries-old history of white people profiting off of other cultures The upset that is felt in the Chinese American community is reasonable That is the very last thing I would ever want to do And in this case neither intentions nor context matter Andrew Zimmern spends nearly all his time on his slew of shows traveling but we don't often see him step behind the kitchen doors to whip up some food of his own but rarely do those skills get put into play on camera you better believe this guy likes spending as much time sauteing and grilling as he does leading audiences on worldwide culinary journeys His YouTube channel Andrew Zimmern hosts hundreds of videos of the chef cooking up some classic cuisines he loves as well as other unique dishes sure to impress guests and he puts in the effort to hopefully encourage viewers to develop a similar passion He doesn't just cook himself either. He sometimes features guests who help craft a delicious meal and he even takes viewers to the Minnesota State Fair to show them his favorite spots Not everyone has the luck to make money off of their passion Many times people settle for a manageable job and that's where they slave away until they retire Andrew Zimmern was fortunate enough to dig himself out of some hardships with substance abuse growing up and find himself on an avenue that not only offered him the ability to travel the world and eat awesome food but earn quite the paycheck doing so Coming out of the gate, of course, people weren't throwing money at him — he had to cut his teeth for years before finally earning a name for himself and garnering interest from television studios and book publishers. But, his drive for success all paid off, and now his net worth sits at about $8 million he wasn't just hosting; he was writing and producing Not too shabby for a guy who loves eating brains During nearly every episode of Bizarre Foods, there's at least one stomach-churning dish Andrew Zimmern bravely tosses down like it's nothing more than a hamburger Most mere mortals would turn and run for the hills if they even caught sight of something like stewed lamb brains straps on his metaphorical armor and steps into the culinary battledome to go head-to-head with the gnarliest dishes Even for a guy with a stomach of steel like Zimmern not everything in the world appeals to him some dishes flat out ruin his entire appetite Zimmern also despises everyday foods like oatmeal and walnuts Surely someone who's traveled as much as Andrew Zimmern and indulged in such strange cuisine has battled some serious food-related illnesses on a number of occasions How could you possibly ingest something raw or fermented many times and not find yourself hunched over the toilet hours later he's only found himself very sick one time and it wasn't from something you'd ever think No, it wasn't the fermented shark of Iceland or the plethora of fried bugs he shoveled in down his gullet in Indonesia. The food that really tripped him up was tainted cumin in Morocco. Weird, right? Especially because Morocco is well known for its array of exotic spices Zimmern fell ill with what's known as "burning mouth syndrome," which caused an intense burning sensation throughout his mouth and he only had to deal with the uncomfortable sensation for a bit before subsiding Interestingly, the syndrome never actually goes away, but it's only flared up for Zimmern a handful of times since the cumin debacle. Still to this day, Zimmern carries with him a "steroidal rinse" just in case it unexpectedly strikes When you have the kind of adventurous palate Andrew Zimmern does, it's not exactly easy to convince others to try dishes you're willing to. But, that doesn't mean Zimmern won't at least try to share his favorite foods with friends. That's why he couldn't wait to dine on some bizarre foods with Stephen Colbert when he was a guest on Colbert's late-night talk show Colbert handled the whole thing like a total champion The very first consisted of various pieces of a pig which Colbert grabbed between chopsticks and tossed down like a piece of delicious sashimi The host then eagerly took down the third dish and it seemed like he was on his way to the finish line with ease it was time for the fourth and most appetizingly difficult challenge Pulling off the final lid, a sheep skull sat on a cutting board, staring out at the audience with its dead eyes. The brain of the sheep was cut into slices resting next to the skull. Amazingly, however, Colbert dove head-first in and even grabbed a glass of Pinot Noir to finish it off while smiling It's nearly impossible to rename the show now because it's lodged in people's brains Everyone recognizes the Bizarre Foods brand and to change it would throw off tons of fans which is never what a television network wants to do Bizarre Foods also wasn't the original name Zimmern came up with when bouncing ideas around "One of the show's titles I threw out there was 'The Wandering Spoon.'" He then admitted "I haven't eaten a bug on that show in five years." The host loves to give people unusual and bizarre experiences along his journeys but he doesn't want to label the important cuisine of other cultures "bizarre," even though it may seem that way to many and that's what makes the world such an interesting place Andrew Zimmern is a decorated chef, there's no questioning that. His books have sold millions, his shows have dedicated fans who tune in every week, and he's won awards for his work in the culinary landscape. But, no award is more coveted than the James Beard Award, and you bet your bottom dollar Zimmern has landed himself several of them over the years The James Beard Foundation defines itself as a "nonprofit organization whose mission is to celebrate and honor chefs and other leaders making America's food culture more delicious and sustainable for everyone." Zimmern certainly fits that criteria and over the years he's won three different times for his television hosting personality (2010 There are few people who have just one James Beard Award The world needs your knowledge and enthusiasm now more than ever The Coronavirus pandemic brought so many aspects of the world to its knees being one of the most important figures of the hospitality industry wants people to understand how this pandemic sheds vital light on the systemic problems with the entire food industry from the way America harvests food to the way they consume it One of the things Zimmern brings up in a Zoom conversation with Esquire's food and drinks editor is how demonized the people who grow America's crops have often been even though they were supplying millions with food front-line workers," but no measures were taken to offer them extra protection Zimmern also explains it's not that the United States will ever run out of food; we'll figure out ways to keep the harvests coming no matter how dire the situation may seem The problem is not having enough people to do the job especially when COVID hotspots keep creeping up around farming communities and processing plants It's a terrifying truth we all need to come together to figure out Bizarre Foods is one of those shows that you just can't seem to look away from.. even in the moments where you might want to Andrew Zimmern has been traveling to the farthest corners of the world and trying some of the strangest foods out there since 2006 He's demonstrated some incredible bravery along the way, trying things that make viewers' stomach churn on his behalf. Zimmern's show might be known for the weird cuisine, but he told Thrillist that if he could change the name of the show He chose "bizarre" because of the second dictionary definition of "unusual and interesting." While he's still telling those kinds of stories and says the show has allowed him to sort of redefine how people think of something that's "bizarre," he would still 100 percent change it to something a little more respectful Cuisine isn't bizarre to those who are eating it it's only strange from the outside looking in let's take a look at some of the worst things — from an outside viewer's perspective — that Zimmern has ever eaten While many viewers might first think of some of the more questionable bits of an animal when they think of the worst foods Andrew Zimmern has ever eaten on his trips for Bizarre Foods, he told The Washington Post something surprising one of the most horrific things I've ever consumed." But for the people of Ethiopia it's invaluable: since it grows year-around it can be a literal life-saver during famines and is a staple food for around 15 million people They're called suri, and they're also called coconut tree grubs. It might make your skin crawl, but they're still regularly harvested, skewered, and charred in Peru. Don't fancy eating grubs He summed up the Bizarre Foods experience this way: "These protein-rich grubs taste like crisp rolls of charred chicken skin if they are cooked properly they taste like pus bags filled with rotted It's estimated that most Peruvians eat about 4.5 pounds of the nutrient-rich grubs each and every year and in spite of the fact that cooked suri are widely available plenty of people just pluck them off the tree and eat them raw When Food & Wine asked Andrew Zimmern what the worst kinds of food were, he gave an answer many people can agree with: "the fermented spoiled ones." His example was hakarl, an infamous Icelandic food he tried in the second season of "Bizarre Foods." Hakarl is made from the Greenland shark, which is an incredible animal. Oceanwide Expeditions says that when left to their own they typically live to be around 400 years old making them the longest-living vertebrate on the planet They can dive more than 7,000 feet below the surface but the fresh flesh of the shark is filled with poisonous neurotoxins But Atlas Obscura says it was the Vikings who discovered that fermenting the shark neutralized the toxins Different cuts of shark have different tastes and textures and it's described as being a little cheese-like and has an aftertaste that's distinctly urine-y It's no wonder it's often washed down with a shot of booze and it's probably safe to say that booze often begins the hakarl-eating experience "I think it's been a while since I've eaten something that I felt was truly horrific on camera," he told them the rotten tomato ketchup certainly was disgusting Zimmern went on to say that it was a particular type of condiment used with various types of roasted meats and he says it turned into a not-so-terrible condiment with a "faint off flavor." While it's certain that mold brings along a certain sort of flavor There are some animals that are just off-limits, like cats, dogs, and — according to tens of thousands of Whole Foods petitioners — rabbit But according to Andrew Zimmern, they should be livestock raised to be slaughtered and eaten just like cows. He's been incredibly outspoken about his belief that horse should become regularly consumed (via Taste Terminal) and used the fact that it's normally eaten in places like South Korea and across Central Asia as support for his argument (Many are less convinced and more outraged by the idea.) But it was Kazakhstan where he sampled the oddest cut of horse meat for Bizarre Foods, he says. He was in Almaty's Green Bazaar during season six when he had horse sausage it was the casing that would give most people pause: horse rectum was used as a natural casing for the rib meat One of the first episodes of Bizarre Foods was one where Andrew Zimmern headed off to the Philippines, and sampled another massively polarizing dish: balut. According to CNN where some students are introduced to the dish as a part of their science classes then are instructed to eat the semi-developed duck or fail the assignment that's led to a whole slew of people who won't eat it That's a horrible way to spend a science class, and it's more horrible when you know exactly what it is. Balut is a roughly 18-day old duck embryo usually boiled for about half an hour before it's served still-warm The liquid part of the egg supposedly tastes a little like chicken broth and since the duck is so far along in its development (it's about a week from hatching) you'll have to crunch your way through a beak There's a belief that it's an aphrodisiac, and it's also claimed that it cures a hangover that it's been a popular late-night snack sold as street food fortunately for mommy and daddy ducks everywhere There's something to be said for using every part of an animal, and head far enough to the north and you'll find that animal just might be a moose. Andrew Zimmern headed to Alaska in the first season of Bizarre Foods And no, that's not an adorable name for some kind of cute confectionary. Moose nose has been considered something of a delicacy among northern communities for a long time, and Atlas Obscura says the Canadian government even encouraged the use of moose nose in a 1960s cookbook filled with ideas on how to survive — creatively — while living in the northern wilderness If you want to make your own jellied moose nose then combine the white and dark meat with onions Zimmern has said it tastes a bit like corned beef and the more different types of face meat that get included The Thailand episode of Bizarre Foods was a rough one with Andrew Zimmern passing on a bag of bloody cow placenta and opted instead for a bamboo rat on a stick and if you've ever wondered whether or not grilled rat entrails smell good it was on to the dung beetles (which were "nutty") and the giant horned beetle (which tasted like "swamp mud") The following day included raw meat and fat from a just-killed calf and even though Zimmern passed on the offering of the animal's stomach contents he did try liver dipped in a bowl of spices and gall bladder bile it was on to hunting field rats that were cut up whole for a stir fry (with Zimmern particularly hesitant about the skin and the tail) it was fried sparrows and fish meat that had been salted If there's any trip he should have packed some granola bars for Here's the thing about fish: it's all about texture Zimmern and "Bizarre Foods" headed to Minnesota in 2007, and sampled lutefisk (in addition to other types of traditional Scandinavian foods he found it mild and not as bad as he had expected.. the texture was described as "off-putting" And it's a gelatinous texture that comes from the way the fish is prepared It starts out by being soaked for six days The waterlogged fish is then put in a solution of cold water and lye for a few more days it's dangerous as lye can definitely cause chemical burns It's soaked again for around another six days in plain water then it's prepped by either being steamed or baked It's an oft-told story that lutefisk was once used in an attempt to poison Viking raiders Fun fact: don't use sterling silver utensils but they're also filled with some icky creatures Andrew Zimmern has said that some of the strangest sea creatures he's ever eaten on Bizarre Foods crawl out of the coral reefs of Samoa, and they're very small worms. They're officially called palolo, and according to Atlas Obscura they can only be caught on a single night in October That's when they come out of the coral — seven days after the full moon it gets even weirder than the fact that some palolo harvesters will pause to slurp up a worm right out of the ocean Palolo have the ability to detach their heads from their tails so when you get a plate of the delicacy — which is said to have the texture of noodles and the flavor of seaweed or caviar — you're getting a plate of headless worm-bodies busy regrowing tails — a feat they can accomplish in just a few days Andrew Zimmern and Bizarre Foods headed to Australia Zimmern and the crew headed out into the Northern Territory with FrogWatch a group dedicated to the extermination of the cane toad That's not as cold-hearted as it sounds, because according to the Australian Museum cane toads are an extremely poisonous species with no major predators They were introduced in 1935 to help eliminate scarab beetles but have become major pests in their own right There have been numerous attempts to find a way to control the population of these hardy toads, and according to Professor Philip Hayward from the Southern Cross University (via ABC) eating them is actually a pretty good idea high in the oft-touted omega 3 fatty acids They take on the taste of whatever they're marinated in and eating them is a win-win — it'll help control the population Hayward stresses that preparing them correctly takes some study and expertise as they've got a number of poison glands Bogs are Ireland's unique wetlands, landscapes made of a high percentage of water, decomposing plant material, and valuable grazing for native breeds. They can store millions of tons of carbon, says the Irish Peatland Conservation Council and they've also shaped the development of flora Samples of bog butter have been dated to as far back to at least 1750 BC signs that the country's dairy industry has thrived for millennia Did Andrew Zimmern get to eat some 3,000-year-old butter on Bizarre Foods? Absolutely. While he described the experience as "magical," the words he used to describe the butter itself were less kind: "a lot of funk" and "a crazy moldy finish." This definitely isn't your grandmammy's KerryGold.