Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure. His journey takes him hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins, and foraging for juicy gooseneck barnacles.
Andrew Zimmern sets off on historic Route 66, where he tries ranch-dressing soda, judges a calf fry cook-off, and dines at some of the most iconic diners along the world-famous highway. Also: He eats quail stew, onion burgers, and ox tail.
Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.
Andrew eats his way across the Southern BBQ Trail. Included: He tries dry-aged brisket in Atlanta; liver-nip dumplings in South Carolina; raccoon hash in Hull, Ga.; and makes some new friends along the way.
Andrew Zimmern follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. Included: He dines on Pacific lampreys; forages for edible barnacles; and harvests for sea salt.