Everything You Need to Know About Cooking with Blood
The Nordic Food Lab's innovative approaches to a culinarily neglected ingredient
Feb 07, 2017
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Mark Hay
An over-educated ex-grad student turned freelancer living in Brooklyn, Mark Hay has a background in history, sociology, and religious studies / theology. Nowadays he writes about anything under the big tent of culture, faith, and identity—basically anything human beings will fight over. He also has a deep interest in counterintuitive innovations and lesser reported subcultures and is an avid traveler with a special love for Central Asia and East Africa. His work has appeared on many sites, including The Economist's Baobab Blog, The New Yorker Online, and Slate (via Roads & Kingdoms dispatches) and he is a regular contributor at Modern Notion and VICE.
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