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.
Episode: The Blues Trail

Photo By: christopher marino

Photo By: christopher marino

Photo By: christopher marino

Photo By: christopher marino

Photo By: christopher marino

Photo By: christopher marino

Photo By: christopher marino

Photo By: christopher marino

Photo By: christopher marino

Andrew Zimmern samples fried okra, fried chicken livers and koolickle (a sweet-and-sour pickle soaked in Kool-Aid) at the Double Quick gas station in Clarksdale, MS.

Andrew is treated to a home-cooked meal in Clarksdale, MS, where fresh bass covered in a sauce of garlic, ginger and bacon is served alongside many other options.

Andrew with his hosts in Clarksdale, MS.

Andrew speaks with chef John Currence at City Grocery in Oxford, MS.

A BLT: bacon, lettuce and testicle sandwich with basil mayo at City Grocery in Oxford, MS.

Bluesman Jimmy "Duck" Holmes outside his juke joint, Blue Front Café in Bentonia, MS.

Andrew outside of The Queen of Hearts Juke Joint in Jackson, MS.

Crawfish boil outside of Parlor Market in Jackson, MS.

Grilled lamb hearts at City Grocery in Oxford, MS.

Andrew learns how to make bologna at Fineberg Packing Co., in Memphis, TN.

Andrew with the staff of Southern Foodways Alliance at their offices in Oxford, MS.

Redneck Ramen: pigs' ears in black vinegar with noodles at City Grocery in Oxford, MS.

Batter-fried chitlins with homemade ketchup at City Grocery in Oxford, MS.

Andrew learns how to make souse at Fineberg Packing Co., in Memphis, TN. Souse consists of processed meat made out of pigs’ hearts, ears, stomachs and snouts.