Summary: The theme of this week's show is, "YUCK!" Chef Cosmo Goss teaches us how to cook with animal innards and we introduce you to Sir Norman Wrassle, chairman of the UK's Tripe Marketing Board. Plus, we learn which foods gross out LA Times critic Jonathan Gold and KCRW's Avishay Artsy visits a cricket farm in Van Nuys where tens of thousands of winged insects are hatched for human consumption.
