Join the Air Force. Tell 'em you want to fly and take the combat survival course.
The menu is varied and intense, to say the least. In the course of a week or two:
Boiled Garter Snake
Smoked Field Mouse
Toasted Grasshoppers
Cattail Shoots and Rhizomes
Sedges
Brackish Cedar Swamp Water
and so forth.
The squirrels we caught were pretty good when wrapped up in foil and cooked in the campfire, along with the cattail shoots.
Then you take your new training in gastronomy and start globe-hopping.
Don't forget to try the Balut, or the Bosin-Tang, the industrial-strength Kimchi, Lutefisk, and whatever else your gracious hosts in each country offered you. Have your Pennsylvania Dutch roommate explain what's in the Scrapple he's serving you for breakfast. Go to tech school in Denver, and have your lady friends talk you into eating Rocky Mountain Oysters.
No big deal. In my neck of Wisconsin, we grew up eating Spam, Braunschweiger, Pickled Herring, Head Cheese, and on holidays, Cannibal Sandwiches - good ground sirloin (raw) spread on rye bread, topped with chopped red onion and salt and pepper. (think something like a Midwest version of steak tartare) I do miss the raw shucked oysters from my former Florida digs.
And I'll never turn down an offer of decent sushi and sashimi.
