Jeff Corwin Explores the Unusual Dishes of Greece in Extreme Cuisine

Jeff Corwin begins his Grecian journey on Crete where he power milks dozens of sheep and churns the results into a toulomotyrion, a soft cheese fermented in a goat’s stomach. Then Jeff hunts, and slurps down, slimy snails. In the water, he searches for octopus and the spicy sea urchin’s tasty roe. Catch in hand, he cooks up Kakavia, a fisherman’s stew with the dangerous “scorpion fish.” In the Peloponnesus, things heat up as Jeff skewers a whole lamb for the spit, complete with organs wrapped in intestines, called Kokoretsi.

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