Is Toilet Food Considered a Health Code Violation?
Welcome to the first installment of 'Seriously, Though, Who Is This?' I anonymously texted a bunch of revered chefs weird photos of gourds on toilet rims to deduce their true stances on food safety. The results were divided, to say the least.
Pope Francis Warns that Texting at the Dinner Table Will Cause Wars
Pope Francis is on a crusade to preserve one of the last bastions of “togetherness and solidarity” in our depraved world, and he’ll be damned if he’s going to let emojis and right swipes get in the way of a good meal.
How Ugly Emojis Are Helping Fight Food Waste
A Maryland-based start-up has launched the world’s first “ugly” fruit and veg emojis as a way to get consumers used to eating blemished produce.
Everything You Need to Know About the New Food Emojis
For all of the mustachioed lumbersexuals stuck in a 2009 New York Times thinkpiece about Brooklyn, bacon and whiskey emojis will finally be here. And we all know how the pickle emoji will be used...
A Judge Tried to Bribe an FBI Agent with “a Couple of Cases of Beer”
In what may very well be one of the oddest cases in recent memory of attempted bribery, a North Carolina judge has been charged with trying to bribe an FBI agent with “a couple of cases of beer” in the hopes of obtaining transcriptions of a text...
The Taco and Burrito Emojis Are About to Change Everything
That's right: the time has come. It's 2015 and we can now communicate through small images of Mexican food. Pass the hot sauce, friends.
I Want to Share a Vienna Sausage Martini with You
For this edition of <i>Seriously, Though, Who Is This?</i> I made a Vienna Sausage Martini inspired by Montreal's Joe Beef, posted up a Michelangelo apron behind it to class things up, and sent it to a few unsuspecting bartenders.
Would You Eat Swedish Blood Pudding with Me?
In our latest installment of Seriously, Though, Who Is This?, our merry prankster just wants to find a chef who will share some congealed pig's blood with him.
Soured Herring Is the Way to a Man's Heart
I texted a few of my favorite chefs to get their thoughts on how to win at love with a can of surströmming, a powerfully fermented fish.
When Eating Camel Balls, It's All About the Liquid Center
In this installment of Seriously, Though, Who Is This?, our protagonist approaches chefs with a unique take on the culinary appeal of camel balls.
Could Fish Head Ice Cream Be the Next Big Thing?
This is what happens when you send a bunch of top-tier chefs a picture of a fish head swallowing a Maraschino cherry. It will separate the stubborn old guard from the out-of-the-box brains of culinary genius.
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