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A group is bringing the Norwegian delicacy to the masses, despite the fishy cuisine’s major dip in popularity. It’s no... Read More
JoinedOctober 15, 2019
Articles2
Eddie Lin has written about food for the New York Times, Los Angeles Times, LA Weekly and Los Angeles Magazine. He was a regular contributor on KCRW's "Good Food" show. He's appeared on "MasterChef," "Top Chef," "Bizarre Foods," and Roy Choi's "Broken Bread" among other shows.
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The macabre-sounding meal resembles a casket in toast form; its origins trace back to the Middle Ages and span across... Read More