you know a kid in junior high that, on a dare, would eat just about anything you dared him to eat, as long as you gave him your dessert? I did; the guy ate just about everything - bugs, earthworms, snails. He even ate a cockroach one time, no fooling. But he sure liked the school's chocolate pudding.

With that in mind, consider some of the things people are finding in food these days - not on a dare, but as byproducts of food preparation. Things like pink slime, food coloring from crushed beetles, "tuna scrape" - briefly used and once called the pink slime of the sushi industry - and now "meat glue," a substance the industry officially calls transglutaminase, "an enzyme that binds formerly unconnected pieces of meat to make them look like one solid chunk," the Chicago Tribune reported.