This week: Suitcases full of contraband. A smuggler who writes poetry in jail. And the chance to make thousands of dollars in one night. Reporter Otis Gray brings us the story of America’s eel fishing boom—and what happened when it got out of hand. Plus, Kenji López-Alt discusses the surprising science of salting scrambled eggs, and we make kefta in a creamy tahini sauce.

Listen to Otis Gray’s “Sleepy” podcast here.

Music in Otis Gray’s piece is by Blue Dot Sessions.

Questions in this Episode

"I have a family recipe for butterhorn rolls that calls for cake yeast, which I can’t find in the stores since moving from Chicago to Louisville. I have tried substituting active dry yeast, but the rolls just aren’t the same. Any suggestions?

I have about two dozen bell peppers in my kitchen right now that I don’t know what to do with.

I have been trying to recreate my grandmother's recipe for chocolate chess pie. When I make it, it separates into two layers. What am I doing wrong?

One of my favorite recipes is Belgian Beef Carbonnade although I use venison. After browning the meat and onions, I cook the mixture in brown ale. Do you think cooking the dish in an oven versus slow cooker makes any difference in the flavor?

Can you help me make better sandwich bread?

What am I doing wrong when I blanch my peaches?