Bizarre Foods with Andrew Zimmern

- Season 10

(2017)

Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. He samples Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.

Andrew eats his way through the southern BBQ trail- gorging on pluck hash made from lungs, liver and tongue, liver nip dumplings, bacon wrapped deer covered in junk juice, BBQ meats tossed in mustard and raccoon hash.

From BBQ raccoon to rabbit liver, squirrel stew to tooth-cracking hard tack, Andrew sinks his teeth in to the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine.

Andrew sets off on the spirited highway- Route 66 where he tries ranch dressing soda, judges a calf ball cook-off and dines at some of the most iconic diners along the way. He eats quail stew, onion burgers and ox tail.

Andrew heads to Michigan's Upper Peninsula to experience the foods found along the Lake Superior shoreline. From pork-shoulder cooked underground to hearty pasties and fresh whitefish, the food here is as unique as the people.

Andrew cruises up the Pacific Coast Highway on a seafood sampling adventure. His journey takes him hagfish fishing in the Pacific Ocean, sampling the slimy reproductive organs of sea urchins and foraging juicy gooseneck barnacles.