Go Fork Yourself: Projectile Food, Saving the Honeybee and Why You Should Care about Coconut Oil

Plus the scoop on halibut Olympia (ever heard of it? ever had it?), how to buy fresh tuna, my thoughts on tableside food preparation and more

Today’s newsletter includes:

• two stories out of Washington, D.C. (one more lighthearted than the other), covering everything from a dining lull to flying food

• even more great links, covering a huge swath of topics: Dan Tana’s, honeybees, coconut oil, dining options at sporting events and more

• answers to six reader questions, including lobster roll recommendations in Maine and restaurant recs in the Twin Cities

Great news, Spilled Milkers: “The Blue Food Cookbook,” by Andrew Zimmern and Barton Seaver, in collaboration with Fed by Blue, is available for preorder. It’s a celebration of fish and shellfish and will be your seafood bible.

Preorder it today through Amazon, Bookshop.org, Barnes & Noble or your favorite local bookstore.

I’ll start today’s Go Fork Yourself with a request: Share it with your friends and let them know what they’re missing if they don’t subscribe. If each one of you shares this newsletter with just one person, we can grow our subscriber base and continue to invest in making Spilled Milk great. And paid subscribers get access to each week’s video, which I love making for all of you.

A Food Emergency: Spilled Milk #358

Go Fork Yourself: Ultra-Pricey McDonald's Hash Browns, Ultra-Pricey Everything Else and the Revival of the Baked Alaska

Have a question you want me to answer in an upcoming Go Fork Yourself? Ask it now! Send me a direct message on Substack, reply to one of my posts on X or comment on Instagram. Paid subscribers can ask questions in the comments section below. You can also email spilledmilk@andrewzimmern.com.

Let’s get to your questions: