I am not usually a timid, finicky eater; I do not shy away from spicy dishes and will devour menudo and raw oysters with gusto.
But on two birding trips I have encountered foods I just could not partake of.
The first was on a trip to Iceland about ten years ago. I had thoroughly enjoyed this land of geysers, wild ponies and northern lights. But at one stop the restaurant offered smoked puffins and whale steaks. The whale served was the minke, one of the most abundant in Iceland’s waters.
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