The KaiKai Book

Insider’s Claudia Romeo traveled to Edinburgh, Scotland to meet with James Macsween, a third-generation haggis producer who has turned his grandfather’s butcher shop into one of the most successful haggis companies in the UK. Haggis is spiced meat encased in animal intestines with salt, spices, and a few other ingredients depending on the recipe. Macsween’s haggis is made using lamb lungs, beef fat and a secret mixture of spices from a 67-year-old recipe. Editor's note: Filmed on February 28, 2020. #FoodInsider

Mix of cultures, flavors, ingredients, and foods - Something Chef Mark was happily surprised about was the mix of cultures represented at the market in Saint Petersburg - there were a mix of people mainly from former Soviet countries like Tajikistan, Uzbekistan and Kyrgyzstan and the food represented that. After walking around the market for a little while, he then stopped to eat some Russian pickles from a friendly lady. Her pickles were delicious. Next he tried a bowl of meat and potato soup with dill. In the end he figured out they were from Tajikistan

Popular dishes: reindeer, small horse, river fish, black caviar, tongue. In this region they consume lots of meat, for many reasons including that vegetables and fruit don't grow here very well. It's cold most of the year.

The Krestyansky open air market in Yakutsk city at -45°C. The fish and meat remain naturally frozen.