OT: As long as we are on this scatological trail, I'd have to throw in a new entrant in bizarre culinary fare. In Corsica, the farmers up in the mountains raise sheep and, of course, make cheeses from sheeps milk (brocciu, a kind of brebis). Some of these rounds are left in the open where, of course, a certain kind of insect finds it most appetizing. These begin eating their fill and become so happy that they begin laying their eggs within the cheese, which transmutate to larvae, which proliferate and work their way through the entire cheese. Larvae of course have their corporeal cycles: ultimately, the entire round has been transformed and is offered as a Corsican delicacy to denizens and visitors (I had some), best consumed, I was told, when the wormy little things are still rockin' and rollin'--a truly moving feast. The cheese has a very intense flavor that requires several glasses of wine to fully vanquish.
There must be a BT angle that LLY, ITMN or CBST could explore here.
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