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Bangkok: A Second Bite

Bangkok, Thailand, has so many culinary treasures, it deserves a second trip! From steamed whole bass to massaman curry, Andrew highlights the city's exotic flavors and meals that are meant to be shared.

Andrew explores Santa Fe, NM, a town intent on preserving its storied culture. Native American, Spanish and Mexican traditions converge to form mouthwatering dishes like slow-roasted carne adovada, chile rellenos and light-as-air sopapillas.

Palm Springs

Andrew spotlights the glamorous desert oasis of Palm Springs, CA. The sunny resort city features new and iconic eateries serving up dishes like grilled rib eye and composed bone marrow butter, the popular reuben stacker and the classic date milkshake.

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. Locals line up for traditional favorites and artisanal delicacies like Irish stew, smoked salmon and a blood sausage known as drisheen.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot and a relatively unknown side of the country that outsiders rarely see. Due to the area's fertile soil, seaside location and mountainous interior, Calabria's diverse ingredients shine in signature dishes like fileja noodles with goat, parmigiana di melanzane and anchovy stroncatura.

Boston: A Second Bite

Boston is the heart of New England, the birthplace of American independence and home to so many delicious foods that it calls for more than one visit! Andrew Zimmern explores the flavors of Boston neighborhoods, from black pasta found in the north end's Little Italy to the bay neighborhood's fresh Irish fish and chips and seafood stew made with all local ingredients. He also satisfies his sweet tooth with a local favorite, a giant, flaky pastry filled with vanilla custard and whipped cream.

Andrew explores the frontier fare of Denver, Colorado. From classic game meats remade for the modern palette to the signature green chili sauce of Den-Mex cuisine, Denver has become the region's cultural hub with an abundance of top-shelf food.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse. Only reachable by boat or plane, this town of 9,000 residents is a destination for the freshest dishes, from halibut and chips to Dungeness crab and everything in between.

Oklahoma City

Andrew Zimmern shares the best of Oklahoma City and the stick-to-your-ribs fare that locals have been enjoying for generations. OKC's cattle-ranching roots run deep, and locals love their beef. There's prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions, and even the local chili is loaded with beef and there are no beans allowed. Local Vietnamese restaurants get in on the action with a beef bone-infused broth used to make pho. Meaty meals of this magnitude call for a hearty dessert, and fried fruit pies are just the thing.

Paris: A Second Bite

Andrew Zimmern returns to the European epicenter of fashion, art and commerce. Paris is home to rich and masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to fresh steak tartare.

Andrew Zimmern explores legendary hotspots and diverse culinary treasures in Hollywood, California. He highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef and Persian ice cream.

Portland, OR

Andrew Zimmern shares the best of weird, wild and whimsical Portland, Oregon, a city whose personality is apparent in its food culture. Arrested adolescence is personified in boozy doughnuts and handcrafted ice cream flavors for the adult palate, like marionberry-habanero-goat cheese. The city's cultural diversity is exemplified in its celebration of Thai foods like khao man gai and fish sauce chicken wings, and the coastal waters of the Pacific show up in seared albacore tuna and crawfish boils.

Andrew Zimmern explores the international flavors of one of America's most diverse communities, the Bronx, New York. He finds Italian-influenced bites like dry-aged pork sausage and saltimbocca, spicy Jamaican meat pastries, authentic Manhattan clam chowder and even savory Albanian pastries.

Andrew Zimmern explores the treasures of Cape Cod's coastal cuisine. From fried clams to fresh-caught cod, clambakes to cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.

Andrew Zimmern discovers the famously French and decidedly German cuisine of Alsace, France. Bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialties range from choucroute garnie, a feast of sauerkraut braised in white wine that's crowned with cuts of pork and local sausages, to world-renowned foie gras.

Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Andrew dives in to the fairytale-like city of Zagreb, Croatia, a booming capital with a reverence for grandmother food. The city's cuisine has a meat-centric menu and celebrates iconic dishes like porky kotlovina, tender veal cheeks and savory stuffed peppers.

Andrew explores the city of Seville, Spain, where socializing includes long nights of communal eating and drinking. With impeccable delicacies like the cured ham of Iberico pig, gazpacho and serranito pork sandwiches, this capital of Andalusia is a delicious melting pot of cultures.

Andrew Zimmern is in El Paso, where Texas meets Mexico on the border as well as in the kitchen. The city is filled to the brim of its 10-gallon hat with Tex-Mex cuisine as well as Mexican classics. From traditional fajitas and menudo to rolled tacos and entomatadas, El Paso's take on the enchilada, Andrew explores the restaurants and dishes that the locals love.

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S20 e7 - aztec routes of mexico, s20 e6 - america's first revolution trail, s20 e5 - napoleon's march through poland, bizarre foods with andrew zimmern - watch online: streaming, buy or rent.

Currently you are able to watch "Bizarre Foods with Andrew Zimmern" streaming on Max, Max Amazon Channel, Discovery+ Amazon Channel, Discovery +, Hulu, Travel Channel or for free with ads on Travel Channel. It is also possible to buy "Bizarre Foods with Andrew Zimmern" as download on Amazon Video, Apple TV.

Bizarre Foods with Andrew Zimmern is a travel and cuisine television show hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being disgusting, exotic, or bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it. Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizarre Foods to work on one season of the spin-off Bizarre World.

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Where does Bizarre Foods with Andrew Zimmern rank today? The JustWatch Daily Streaming Charts are calculated by user activity within the last 24 hours. This includes clicking on a streaming offer, adding a title to a watchlist, and marking a title as 'seen'. This includes data from ~1.3 million movie & TV show fans per day.

Bizarre Foods with Andrew Zimmern is 8135 on the JustWatch Daily Streaming Charts today. The TV show has moved up the charts by 4151 places since yesterday. In the United States, it is currently more popular than Crimes Uncovered but less popular than Tokyo Magnitude 8.0.

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Here Are 14 Things Travel Channel Won't Tell You About Bizarre Foods America

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Andrew Zimmern hosted Bizarre Foods on the Travel Channel from 2006 to 2018. Unless if you've been living under a rock, you've probably heard about Bizarre Foods, especially if you're interested in food and travel shows.

Food is a vital part of our everyday lives, and without a doubt, there are a lot of different types of cuisines around the world. This reminds us of the popular quote: "One man's trash is another man's treasure." Why's that? We all have different tastes, depending on the countries that we live in.

Zimmern has eaten many strange foods that have grossed most folks out, but there's more to the food critic and professional chef than you think. Here are 14 things the Travel Channel won't tell you about Zimmern's show.

14 Zimmern Doesn't Eat Poisonous Food For The Thrill Of It

If you think Andrew Zimmern is eating poisonous food for the thrill of it, think again.

Zimmer told ABC News : "The poisonous food that I eat, I don’t do it because I’m a thrill seeker or playing Russian Roulette ... I do it because the food is commonly eaten in those places ... I trust the grandma standing next to me."

13 Zimmern Has Only Had One Food-Related Scare

According to ABC News , Andrew Zimmern only had one food-related scare — when he was infected with a virus from tainted cumin in central Morocco in the early 2000s. As a result, Zimmern started carrying medication with him in case of potential flare-ups so he can return to his normal state.

12 The Show's Film Crew Isn't Always Treated Well By The Local Restaurant Staff

Believe it or not, the Bizarre Food film crew aren't always treated with respect when they enter local restaurants.

According to ZenKimchi , the film crew entered a Korean restaurant whose staff questioned them. They told them that they were recording an American TV show and they were suddenly nice and helpful.

11 Zimmern Rose Above Addiction And Homelessness

Andrew Zimmern is a four-time James Beard Award-winning TV personality, but his early life was far from glamorous.

Zimmern hit rock bottom in the midst of a promising career as a chef and developed drug and alcohol issues and was homeless for about one year. After an intervention from friends, Zimmern got sober and got back in the restaurant industry.

10 The Show Isn't About Bizarre Foods

Zimmern's comment about the 'granny standing next to him' probably made you wonder, how "bizarre" are these foods really? The thing is, to most people who eat the menu items daily, they're not that weird. There's a lot of culture and even politics behind the meals, which is truly what the show is about: the human element.

9 The Show Isn't As Real As You Think

Sure, Bizarre Foods has a natural feel to it, but it's still an artificial show.

The film crew follows Andrew Zimmern as he wanders through the streets and records a lot of segments. Moreover, they've had to adapt over the years and plan in advance the stories that Zimmern wants to tell to the masses.

8 The Show Makes Sure The Setting Is Perfect Before Zimmern Eats

People usually eat because they want to eat, but not Andrew Zimmern. Well, at least not while shooting Bizarre Foods.

According to MediaIte , it might take up to two hours to shoot a segment that will look like five straight minutes. The lighting, setting, and eating have to be in sync.

7 Zimmern Got Fired From The Show After Making Chinese Food Comments

Unlike most other TV personalities who have resigned from their positions, Andrew Zimmern was immediately fired after calling Midwest-based Chinese-American restaurants names.

So Zimmern not only witnessed the cancellation of Bizarre Foods , but also The Zimmern List. This double whammy had to be a major disappointment for Zimmern and company.

6 Many People Refused To Believe Zimmern's Apology For His Comments

As expected, Andrew Zimmern apologized for his Midwest Chinese food comments. However, many people refused to believe his apology.

Minnesota-based restaurateur Edward Fong told Time : "I think he understands that he didn’t just insult Chinese independent restaurants like ourselves ... but he really insulted people who like to come to our restaurants, which is a lot of people."

5 Zimmern Believes The Restaurant Industry Has To Protect Immigrants

On a different note, Andrew Zimmern reportedly believes that the restaurant industry has to protect immigrants in the United States. Immigrants make up just 14% of the US population, but 37% of them are small restaurant owners.

That being said, Zimmern's aware that immigration policies are in flux and added that we can create new committees to fix what's broken.

Related:  Immigrant Neighborhoods Have Healthier Diets Even If You're Not An Immigrant

4 America's Social Issues Inspire The Show

Bizarre Foods is about food and travel, but it's inspired by American social issues such as hunger, poverty, and climate change.

Andrew Zimmern asserted to Reader's Digest : "My friends on the east coast can go into a store and get delicious bycatch like sea robins and porgies; options that won’t even make it to the midwest."

3 Zimmern Wants To Run For Public Office In Minnesota

Andrew Zimmern might not escape from the limelight when he retires from TV.

Zimmern has said that he was going to run for public office in his home state of Minnesota. Although he's not sure what office it'll be, he knows that he wants to help people. That's good to know.

2 The Show Lied About Zimmern Hating SPAM

Remember when Andrew Zimmern shot a Bizarre Foods episode in Hawaii and hated SPAM? However, a Twitter user asked Zimmern if he hated SPAM and Zimmer responded: "I only reject SPAM on moral grounds."

Interpret Zimmern's tweet however you'd like, but to us, it's proof that he doesn't always hate SPAM.

Related:  14 Things People Eat In The U.S. That Grosses Us Out (16 We Can't Wait To Try)

1 Zimmern Made "What's Eating America" To Talk About Politics That Affect All Americans

Andrew Zimmern recently spoke to  Worth about his new TV series What's Eating America on MSNBC. Zimmern said that it focuses on social justice issues and civic issues that aren't confined to one's political party.

So politics will likely change the conversation about food in America. That might be a good thing for the average American.

Next:  The Untold Truth Of Anthony Bourdain (25 Little-Known Things)

Travel | August 15, 2024

Why Are Fishermen Braving Dangerous Waters to Harvest Bizarre-Looking Sea Creatures? They’re Delicious

Gooseneck barnacles are tasty, but expensive, given the skill and guts it takes to gather them from slick rocks slammed by waves

Jessica Kelly

At a dimly lit hole-in-the-wall restaurant in Lisbon, I’m elated to find gooseneck barnacles on the menu. Enjoyed in this region of the world, percebes are generally under two inches long, with a fleshy body and pieces of shell that lead to a point on one end. Boiled and tossed in butter, they’re sweet, with a satisfying chew, similar to a razor clam.

Tender and delicious, gooseneck barnacles are expensive. Rui Franco, a professional shellfish gatherer based in Ericeira, a fishing town and premier surfing destination on the western coast of Portugal, explains that prices can vary greatly depending on quality, size and season. Generally, he sells barnacles for about 10 euros per kilogram, about $5 a pound. “However, in a good seafood restaurant in Madrid or Barcelona, it can go for up to 500 euros per kilogram,” he says. At this particular establishment, I ended up paying around 55 euros ($60) for an order big enough to share.

It’s really no wonder when you hear how the delicacy is harvested.

“Barnacles live and grow in the intertidal zone, between high tide and low tide, in the area where there is the most swell,” Franco explains. “The higher the tide, the more oxygen there is, and they tend to settle.” Shellfish gatherers, in a risky endeavor, have to extract them from the rocks. “They breed in the areas with the biggest waves, in the part of the sea that has that white, crashing foam,” he adds.

Gooseneck barnacles earned their English name for two reasons. First, they have a long, muscular stalk that arguably resembles a goose’s long neck. And secondly, hundreds of years ago, people, having not seen how geese nest, oddly surmised that the birds grew from these barnacles. “A legend dating back to the 12th century has it that a pair of unusual geese showed up in Scotland that no one had seen before. Not having seen this type of goose emerge from any known eggs, locals deduced they must have hatched from the gooseneck-like barnacles that washed up on the shore,” writes Carrie Stevenson, a coastal sustainability agent for the University of Florida’s Institute of Food and Agricultural Sciences, in a blog post .

Franco has been a shellfish gatherer since the 1990s. He holds one of the first gathering license numbers. “My ANI number, the national number for shellfish gatherers, is 12,” says Franco. “I’m not going to say that I’m one of the oldest, but in terms of national licensing, when the legislation changed in the early 2000s, if I’m not mistaken, I was one of the first to process the paperwork.”

The 49-year-old admits that it’s not an easy job, so having the drive and determination is important. For Franco, it started with a passion for the sea. He fished from a young age in Ericeira; as a young adult, he was diving to catch fish, octopus and razor clams, but soon seafood restaurants were asking for barnacles. “I ended up falling in love with the activity, and, from then on, I never let go, dedicating myself full-time to catching barnacles,” he says.

Harvesting barnacles involves quite a few steps, some treacherous at times, especially without proper training.

Gatherers free dive, without the use of compressed air, hoses or bottles, and extract the barnacles from rocks using an arrilhada , a metal tool with a cutting front face and a blade that doesn’t exceed about eight inches in length and one inch in width at the cutting edge. “You need to have some knowledge of the sea to master the technique of moving the eyelet [a small round hole in the crustacean] to try to catch the barnacles without damaging them,” Franco says. In addition to quality and size, a barnacle’s value changes based on the way it is caught. “If it is all cut up, it will not last long and therefore will not be as valuable,” he explains. Divers put themselves at a certain angle to attack the rock, to avoid cutting the underside of the barnacle. “The barnacle does not die, it stays alive for at least a week, so it’s always more valuable if it’s caught at this angle of attack on the stone,” Franco says.

Barnacle gatherers experience maybe 20 or 30 calm summer days, but for the rest of the year, especially in winter, they have to be careful, as falling and being shoved against the rocks is an accepted risk of the job. “You walk on a knife-edge, you walk on the redemption of the break of the sea,” Franco says.

Experienced fishermen take specific conditions and elements, like the weather and the swell, into consideration when deciding how to approach their day. “Nowadays, there is a lot of information online that makes our lives easier and helps us to be prepared,” says Franco. Plus, over time, catchers gain “knowledge of the best rocks” and “experience of where the best, the biggest are.”

As far as if it’s worth it, Franco wouldn’t have it any other way. “Of course, money is important, but I believe that the majority of barnacle gatherers do it out of passion,” he says. “I know several people who already have their lives organized and do not need to work with barnacles, but they never stop doing it, even when they’re 70 and over, because it’s an addiction, an adrenaline rush and a passion that’s hard to give up.”

Younger people are still learning the skill from elder family members and colleagues, so in that sense the industry continues on. Franco is more worried about the quantity of resources. Fishermen are seeing damaged stocks, because the legislation in place isn’t enough to maintain a healthy population of barnacles.

“Each shellfish gatherer can catch a maximum weight of 20 kilograms a day. We do not always manage to do this, but when the conditions are right, we can achieve this amount,” Franco says.

Diners certainly have these fishermen to thank for the delicacy served mainly in casual establishments throughout Portugal, Spain and the Pacific Northwest of the United States, where they are found along the coast. Chef Pedro de Castro at the restaurant Golfinho Azul in Ericeira features them on his menu seasonally, between March and June and September and December. He generally serves the barnacles boiled or steamed, and he explains that the texture can vary a bit depending on where the barnacles were found—deep or closer to the surface.

“You clean them, put them in boiling water and count four minutes before taking them out and putting them in ice.” Try it, Castro says, and “you will for sure taste the sea.”

Gooseneck barnacles have a slight sweetness and a briny saltiness—and, let’s be honest, look like dinosaur toes.

“The people who eat them, look for them,” says Castro. “Sometimes they even choose restaurants because of that.”

We tucked into our table at Cervejaria Ramiro , a family-run eatery known for dishing up top-notch seafood, and prepared ourselves, armed with bottles of albariño wine and crusty white bread. The table was filled with Cinco Jotas Iberian ham, juicy garlic shrimp, amêijoa à bulhão pato and the star of the show, barnacles.

Socializing while peeling back the barnacle’s outer leathery skin, shell in hand, devouring the sweet, buttery meat is truly an experience I’ll never forget. Plus, I have to admit, the barnacles taste that much better knowing the risk that goes into bringing them to the table.

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As Ukraine Pushes Deeper Into Russia, Moscow Sends Reinforcements

The Ukrainian police said they were evacuating people, perhaps in anticipation of a retaliatory strike, but the goal of the military operation on Russian territory remained unclear.

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By Constant Méheut

Reporting from Kyiv, Ukraine

Ukrainian forces pressed deeper into Russia on Friday, trying to capitalize on their surprise cross-border offensive, as Moscow moved quickly to shore up its defenses against the largest assault on Russian soil since the war began.

After capturing several small settlements the last few days, Ukraine was battling to take full control of a town near the border and sending small units to conduct raids farther into the southwestern Russian region of Kursk.

At the same time, the Russian military announced it was sending more troops and armored vehicles to try to repel the attack. Russian television released videos of columns of military trucks carrying artillery pieces, heavy machine guns and tanks.

Perhaps preparing for retaliation, Ukrainian authorities on Friday said they were evacuating 20,000 people from the Sumy region, which sits across the border from Kursk.

The flurry of movement underscored the extent to which Ukraine’s attack had introduced an unpredictable new element into a war that has been progressing in slow motion elsewhere on the battlefront. Ukraine’s success so far could provide a much-needed boost to a country whose forces have been steadily losing ground for many months, while bringing the war home to Russian civilians in a more serious way.

But military analysts have questioned whether the operation is worth the risk, given that Ukrainian forces are already stretched. It is also not clear whether the mission will help Ukraine improve its position on the rest of the battlefield by forcing Russia to divert troops from elsewhere to reinforce the border region.

The Ukrainian military has enforced a policy of silence about the operation, and it has not publicly acknowledged launching a cross-border attack.

Kyiv’s allies in the past have been wary of Ukrainian incursions in Russia, fearing that it could escalate the war, but there have been no public indications from Western capitals that they oppose the assault. The United States has said that the Ukrainian incursion does not violate American guidance.

However, senior American officials have said privately that they did not get a heads-up about the operation and were still seeking clarity about its logic and rationale.

The officials said they understood Kyiv’s need to change the optics and the narrative of the war, but that they were skeptical that Ukraine could hold the territory long enough to force Russia to divert significant forces from the offensives it is pressing in eastern and southern Ukraine.

“It’s a gamble,” said one senior administration official.

Still, Mykhailo Podolyak, a top presidential adviser, was upbeat about the international response. “Most quietly approve,” he wrote on social media on Thursday evening, adding that a significant part of the world now considers Russia “a legitimate target for any operations and types of weapons.”

The fighting in Russia showed no signs of abating on Friday, with the Ukrainian military saying that it had struck a Russian airfield in the Lipetsk region, which borders Kursk, hitting warehouses that contain guided aerial bombs. Local Russian authorities said a large drone attack had caused several explosions and that a fire had broken out at a military airfield .

The Ukrainian authorities also said a Russian strike on a supermarket in Kostiantynivka, an eastern Ukrainian town 200 miles south of the area of the fighting, killed 14 people and wounded 43 others. The claims from both sides could not be independently verified.

Military analysts said the attack across the border had involved elements of at least four brigades in a rare example of successful maneuver operations involving support from artillery, air defenses and electronic warfare, resulting in quick advances on the ground.

“It seems to be a fairly well-coordinated and planned combined armed operation,” said Franz-Stefan Gady, a Vienna-based military analyst. “You have electronic warfare assets that were deployed to jam Russian command and control. You have air defenses that were moved in to create air defense bubbles around the Ukrainian advance. And then you have fairly effective mechanized formations moving forward at a fairly steady pace.”

Mr. Gady and other experts said the main question now is whether Ukraine can maintain the momentum and turn the success on Russian territory into useful gains. The Ukrainian Army has few reserves it can pour into the fight, and it continues to suffer from shortages of weapons and ammunition, analysts say.

It also remains unclear what Ukraine ultimately hopes to accomplish. A senior Ukrainian official who spoke on the condition of anonymity to discuss the operation said the goal was to draw Russian troops away from other parts of the front line where Ukrainian units are struggling. But military experts said that Russia would likely be able to respond with reserves who were not fighting in Ukraine.

“Does it really solve any of the larger military strategic problems that the other parts of the front line are suffering from?” Mr. Gady asked.

Mick Ryan, a retired Australian Army major general and a fellow at the Lowy Institute, a research group, said one objective may be to boost morale in the Ukrainian population. “Given the past eight months of defensive operations, constant aerial attacks on infrastructure and ongoing power shortages, the will of the people will be at the forefront of the Ukrainian government’s considerations about the trajectory of the war,” he said .

A map of the battlefield by the Black Bird Group, a Finland-based organization that analyzes images from the battlefield, shows that Ukrainian troops have gained about 100 square miles of Russian territory since the beginning of the attack, although it remains unclear whether they have secured control of all of it. They have advanced past two lines of Russian defenses.

In particular, the Ukrainian Army has entered Sudzha, a small town of about 6,000 people six miles from the Ukrainian-Russian border. On Friday, Ukrainian troops claimed in a video that the town was under their control. The claim could not be independently verified.

Emil Kastehelmi, an analyst from the Black Bird Group, wrote on social media that some Ukrainian units appeared to be conducting probing raids further north in the direction of Lgov, a town about 50 miles from the border, in what appears to be a test of Russian defenses.

A video posted on social media on Friday morning and verified by The New York Times showed a column of destroyed Russian military vehicles just east of Rylsk, a Russian town west of the border area captured by Ukraine.

It remains to be seen whether Ukraine will try to push further into Russian territory to solidify control over the area it has captured, or retreat after a few days, as has happened in previous, smaller-scale cross-border raids.

Mr. Kastehelmi said Ukraine could not continue further north without widening its flanks and exposing itself to Russian counterattacks. “Time is also running against Ukrainians,” he wrote. “Russians won’t be disorganized forever.”

Eric Schmitt contributed reporting from Washington, D.C.

Constant Méheut reports on the war in Ukraine, including battlefield developments, attacks on civilian centers and how the war is affecting its people. More about Constant Méheut

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