Bizarre Foods America: The Blues Trail Pictures

Go behind the scenes with Andrew Zimmern as he travels southwesterly to an area between Memphis, TN, and Jackson, MS, also known as the Blues Trail.

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Andrew Zimmern with seafood in Vancouver
Andrew Zimmern with seafood in Vancouver

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern and chef Tojo's parents never taught them not to play with their seafood. Andrew visits Chef Tojo during the Vancouver episode. 960 1280

  

andrew zimmern catches spot prawns in Vancouver

andrew zimmern catches spot prawns in Vancouver

Seven miles from downtown Vancouver, Andrew Zimmern and the crew at Organic Ocean catch spot prawns against a magnificent background. 960 1280

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andrew zimmern fishing in vancouver

andrew zimmern fishing in vancouver

Andrew Zimmern and Chef Tojo do their best to take down a giant lingcod during the Vancouver episode. 960 1280

  

andrew zimmern in the alaska town of Chistochina

andrew zimmern in the alaska town of Chistochina

Andrew Zimmern on location in Alaska’s Copper River Valley remote village of Chistochina. 960 1280

  

andrew zimmern in alaska

andrew zimmern in alaska

Andrew Zimmern looks on as one of the Athabascan tribesmen deftly slices up a moose nose, as seen on the Chistochina episode. 960 1280

  

andrew zimmern goes fishing in alaska

andrew zimmern goes fishing in alaska

Andrew Zimmern shows off his hard-earned spoils after trekking through a waist-high river with nothing but a spear, as seen on the Chistochina episode. 960 1280

  

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern shows off his first bagged Sandhill Crane in Nashville, TN. 960 1280

  

andrew zimmern eats pigeon in nasvhille

andrew zimmern eats pigeon in nasvhille

Andrew Zimmern munches on a pigeon foot at The Catbird Seat in Nashville, TN. 960 1280

  

andrew zimmern prepares a whole hog for the barbecue

andrew zimmern prepares a whole hog for the barbecue

Andrew Zimmern and pitmaster Pat Martin dish up a little whole hog barbecue in Nashville, TN. 960 1280

  

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in the kitchen at Woodshed Smokehouse in the area of Dallas. 960 1280

  

andrew zimmern with a cow head in dallas texas

andrew zimmern with a cow head in dallas texas

Andrew Zimmern eyes the cow head he and Chef Tim Byres will lower into the ground to cook at Chicken Scratch in the area of Dallas. 960 1280

  

andrew zimmern eats barbecue in dallas texas

andrew zimmern eats barbecue in dallas texas

Andrew Zimmern and barbecue expert Daniel Vaughn dig into Dallas local icon Odom's Bar-B-Que at Daniel's favorite table: the back of his car. 960 1280

  

The Bizarre Foods production crew grabs a few shots outside John's Roast Pork in South Philadelphia. 960 1280

  

Andrew Zimmern points out a personal favorite at Chocolate by Mueller in Philadelphia's Reading Terminal Market. 960 1280

  

Andrew demonstrates the proper way to hold a 40-lb. snapping turtle in Mountain Top, PA. 960 1280

  

The crew films Philly's skyline from the steps of the Philadelphia Museum of Arts -- made famous in the movie Rocky. 960 1280

  

Andrew tastes bigos -- a traditional Polish stew -- at Czerw's Kielbasy in the Port Richmond neighborhood of Philadelphia. 960 1280

  

Andrew pulls a rack of sausage links out of the old-school smokehouse at Czerw's Kielbasy. 960 1280

  

Chef Masaharu Morimoto shows Andrew how to prepare a signature dish at Morimoto restaurant in Philadelphia. 960 1280

  

Andrew Zimmern and John Bucci, owner of John's Roast Pork, share a cheesesteak in South Philly. 960 1280

  

Cameraman Adrian Danciu films 4 snarling, snapping turtles near the small town of Mountain Top, PA. 960 1280

  

Cameraman Adrian Danciu gets an establishing shot of Philadelphia's Italian Market. 960 1280

  

Andrew Zimmern and Delmar Anthony prepare a pot of snapping-turtle soup by carving up meat in Drums, PA. 960 1280

  

Andrew and the crew watch snapper expert Delmar Anthony artfully prepare a dish using snapping turtle. 960 1280

  

In White Haven, PA, Andrew adds a key ingredient -- a pig's head -- to a boiling cauldron of scrapple, a loaf made of cornmeal and pig scraps. 960 1280