Half a century ago, Belgian Zoologist Bernard Heuvelmans first codified cryptozoology in his book On the Track of Unknown Animals.

The Centre for Fortean Zoology (CFZ) are still on the track, and have been since 1992. But as if chasing unknown animals wasn't enough, we are involved in education, conservation, and good old-fashioned natural history! We already have three journals, the largest cryptozoological publishing house in the world, CFZtv, and the largest cryptozoological conference in the English-speaking world, but in January 2009 someone suggested that we started a daily online magazine! The CFZ bloggo is a collaborative effort by a coalition of members, friends, and supporters of the CFZ, and covers all the subjects with which we deal, with a smattering of music, high strangeness and surreal humour to make up the mix.

It is edited by CFZ Director Jon Downes, and subbed by the lovely Lizzy Bitakara'mire (formerly Clancy), scourge of improper syntax. The daily newsblog is edited by Corinna Downes, head administratrix of the CFZ, and the indexing is done by Lee Canty and Kathy Imbriani. There is regular news from the CFZ Mystery Cat study group, and regular fortean bird news from 'The Watcher of the Skies'. Regular bloggers include Dr Karl Shuker, Dale Drinnon, Richard Muirhead and Richard Freeman.The CFZ bloggo is updated daily, and there's nothing quite like it anywhere else. Come and join us...

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Tuesday, April 20, 2010



A few years ago the writer/editors Ann and Jeff VanderMeer were hiking in the woods. It was getting close to Passover and, what with all the Wandering in the Wilderness, the conversation turned to that most Hebraic of topics: "So, what are we going to eat already?" Being the hardened vets of speculative fiction they are, The VanderMeers began wondering about the kashrut, or Kosherness, of various animals from fantasy and legend....

For example:

Grilled Mongolian Death Worm MakiServes 6

4-5 lbs. of Mongolian Death Worm meat

2 cups Sushi Rice

2-3 Nori sheets (seaweed wraps)

I Cucumber, sliced into long thin strips

Fresh Mango, diced

Pickled Daikon


First, you will need to de-electrify the creature. The best way to do this is to zap it with a taser (and ignore it if it says, "Don't tase me, bro." It is NOT your bro). If you don't have a taser (and why don't you? It's a dangerous world out there, bubele), you can use static electricity. Simply put on a pair of pantyhose and walk across a carpet, making sure your legs are as close together as possible. Once you've built up enough, touch the thing and hope fully you will see sparks. (Note: this second method is very dangerous. We recommend instead that you just go out and buy a taser.)

Soak it in salt water overnight (this will kill any of the acid residue, we trust). Grill the Mongolian Death Worm in soy sauce until it is nice and tender – there is no way you want to eat this stuff raw. You will notice that the meat shrinks up, which is why you must start out with a large amount in order to have enough once it is cooked. Then cut into small pieces. Place the nori sheet on the bamboo sushi-mat. Spread the rice on top of the nori, not too thick, leaving about an inch on the top and bottom of the nori without any rice. Place a strip of cucumber across the rice, then place the mango and Mongolian Death Worm meat across as well. Make sure the left and right sides are even, Slowly roll up the nori from the bottom, You will have a nice firm sushi roll. Cut into pieces. Serve with sake (preferably chilled), and the daikon and wasabi on the side.



Marcy said...

Does this creature have fins and scales? Or was it slaughtered to leave no blood in the carcase? I shudder to think what Mongolian Death Worm blood could do to the human physique!

Chris Clark said...

A kosher reptile? I don't think so. And a true worm would be totally out of order: isn't there a prohibition against 'creeping things'?