Sulawesi

Andrew travels to Sulawesi to witness a water buffalo sacrifice at a funeral, taste freshwater snails, and discover more than 2 genders in the Bissu community.

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Andrew calls this photo, "Land of the Smiles." 960 1280

  

Go ahead, try it! These are fish stomachs ready to be sampled. 960 1280

  

Andrew Zimmern watching the fish stomach process. 960 1280

  

Crab curry and local greens at the water village. 960 1280

  

Zimmern eating with the sea cicada hunters. 960 1280

  

Phuket  6 Photos

'Beyond these arches hang some of the finest smoked meat in Ireland courtesy of Fingal Ferguson and the Gubbeen Smokehouse in County Cork Ireland.' 960 1280

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'The tools of the trade at Ireland's finest charcuterie producer Gubbeen Smokehouse in County Cork.' 960 1280

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'Andrew and self proclaimed meat nerd Fingal Ferguson chow down on venison salami in the smokehouse at Gubbeen in County Cork Ireland.' 960 1280

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'Andrew taking direction in proper seaweed foraging techniques from County Cork resident Clovisse Ferguson.' 960 1280

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'Andrew sharing a fresh foraged limpet with Clovisse Ferguson, of the acclaimed Gubbeen farm near Schull County Cork.' 960 1280

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'A selection of Irish and French cheeses on display at Cork's English Market in County Cork Ireland.' 960 1280

  

'Andrew and chef Kevin Thornton investigate a haul of foraged greens and herbs at Kevin's restaurant Thornton's in Dublin.' 960 1280

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'Locally raised Irish beef moss and herbs served on a pedestal of ancient bog oak in the kitchen at Thornton's in Dublin.' 960 1280

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'Andrew taking in the aroma of smoked Gubbeen cheese alongside cheese expert Giana Ferguson of the acclaimed Gubbeen dairy in County Cork.' 960 1280

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'Andrew slicing off a piece of young Gubbeen cheese made in the picturesque fields near Schull in County Cork.' 960 1280

  

'Andrew's first glimpse of a piece of butter aged approximately 3000 years courtesy of locals Maurice and Conor Lane in County Kildare Ireland.' 960 1280

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'Andrew and Chef Kevin Thornton pose with a piece of ancient history goat butter unearthed from the bog in County Kildare.' 960 1280

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'Andrew smelling a slice of pigeon infused with 3000 year old goat butter and a bog oak sauce courtesy of Dublin chef Kevin Thornton.' 960 1280

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'A finished dish of pigeon finished with Bog Oak sauce and Irish carrots potatoes and shallots, courtesy of acclaimed Dublin chef Kevin Thornton.' 960 1280

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'The early morning cutting of the curds at Gubbeen Dairy in County Cork Ireland.' 960 1280

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Irish salmon, hanging in the smokehouse at Frank Hederman's Belvelly Farm in Ireland

Irish salmon, hanging in the smokehouse at Frank Hederman's Belvelly Farm in Ireland

My favorite smoked fish on earth, Irish salmon, hanging in the smokehouse at Frank Hederman's Belvelly Farm. 960 1280

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Photos

Lee Jones and Andrew Zimmern

Lee Jones and Andrew Zimmern

Farmer Lee Jones and host Andrew Zimmern walk among the leafy greens grown at The Chef's Garden near Cleveland. 960 1280

  

The Chef's Garden

The Chef's Garden

Some of the fresh vegetables grown at The Chef's Garden. 960 1280

  

Heirloom Tomatoes

Heirloom Tomatoes

Farmer Lee Jones, Andrew and grower Jose Luis Flores compare varieties of heirloom tomatoes at The Chef's Garden. 960 1280

  

Greenhouse Tavern's Pig Head

Greenhouse Tavern's Pig Head

Andrew and chef Jonathan Sawyer examine the elements of Greenhouse Tavern's pig head. 960 1280

  

The Pig Head

The Pig Head

Chef Jonathan Sawyer's pig head in all its glory at Greenhouse Tavern. 960 1280

  

Greenhouse Tavern Duck

Greenhouse Tavern Duck

Chef Jonathan Sawyer's duck is plated at Greenhouse Tavern. 960 1280

  

Rock and Roll Hall of Fame and Museum

Rock and Roll Hall of Fame and Museum

Andrew strolls by the world-famous Rock and Roll Hall of Fame and Museum in Cleveland. 960 1280

  

Talking to the Family

Talking to the Family

Andrew talks with the family that owns the Cleveland-area icon, Ray's Sausage. 960 1280

  

House-Made Souse

House-Made Souse

Andrew and co-owner Leslie cut into house-made souse at Ray's Sausage. 960 1280

  

Yellow Perch

Yellow Perch

Whole yellow perch at Catanese Classic Seafood in Cleveland. 960 1280

  

Andrew and Dr. Phil Bass

Andrew and Dr. Phil Bass

Andrew and Dr. Phil Bass cut into freshly grilled steaks at Certified Angus Beef. 960 1280

  

Served in Hollow Bones

Served in Hollow Bones

Top-quality beef is served in hollow bones at Certified Angus Beef in Cleveland. 960 1280

  

Stages of Beef

Stages of Beef

Andrew compares stages of beef at Certified Angus Beef. 960 1280

  

Andrew Zimmern among produce in Lima

Andrew Zimmern among produce in Lima

Andrew Zimmern and chef Gaston Acurio stand in a "sea" of fresh produce at Surquillo Market in Lima, Peru. 960 1280

  

Andrew Zimmern at Surquillo Market

Andrew Zimmern at Surquillo Market

Andrew checks out some grub at Surquillo Market. 960 1280

  

Crabs in Lima

Crabs in Lima

Fresh crabs on sale at Terminal Pesquero Fish Market in Lima. 960 1280

  

giant diablo (devil fish)

giant diablo (devil fish)

A giant diablo (devil fish) awaits Andrew at chef Gaston Acurio's La Mar Cebecheria in Lima. 960 1280

  

Giant squid in Lima

Giant squid in Lima

Andrew checks out a local vendor's giant squid and octopus selection at Terminal Pesquero Fish Market. 960 1280

  

Andrew Zimmern look at giant Amazon river snail

Andrew Zimmern look at giant Amazon river snail

Andrew and chef Pedro Miguel Schiaffino gaze fondly at a giant Amazon river snail. 960 1280

  

River snail dish

River snail dish

Andrew taste chef Pedro Miguel Schiaffino's Amazon River snail dish. The snail is chopped up and served in its own shell with tapioca and turmeric. 960 1280

  

Dead cuy (guinea pig)

Dead cuy (guinea pig)

Peruvian specialty cuy (guinea pig) is prepared at Chifa Ton Kin Sen in Lima's Chinatown. 960 1280

  

Andrew Zimmern at La Parada Market

Andrew Zimmern at La Parada Market

Andrew samples some of the local fare at La Parada Market. 960 1280

  

Andrew Zimmern with chef Javier Wong

Andrew Zimmern with chef Javier Wong

Andrew prepares sole ceviche with legendary chef Javier Wong. 960 1280

  

Andrew Zimmern in a kitchen in Lima

Andrew Zimmern in a kitchen in Lima

Andrew admires legendary chef Javier Wong's wok skills. 960 1280

  

Andrew Zimmern with octopus on his hands

Andrew Zimmern with octopus on his hands

The Pucusana octopus is known to be a stage 5 clinger. 960 1280

  

Andrew Zimmern eats oysters in Baltimore

Andrew Zimmern eats oysters in Baltimore

Andrew eats oysters with Tim Blasko, who works security at Lexington Market in Baltimore. 960 1280

  

Blue crabs in Maryland

Blue crabs in Maryland

Freshly steamed blue crabs caught in the Chesapeake Bay. 960 1280

  

Andrew Zimmern at JM Clayton Seafood in Maryland

Andrew Zimmern at JM Clayton Seafood in Maryland

Andrew with Joe Brooks, fourth-generation owner of JM Clayton Seafood, a crab processing company in Cambridge, MD. 960 1280

  

Andrew Zimmern picks crabs at JM Clayton Seafood in Maryland

Andrew Zimmern picks crabs at JM Clayton Seafood in Maryland

Andrew learns to pick crabs from Sissy Cephas at JM Clayton Seafood. 960 1280

  

Andrew Zimmern with a arabbers (produce vendors) in Baltimore

Andrew Zimmern with a arabbers (produce vendors) in Baltimore

Andrew with one of the last arabbers (produce vendors) on the streets of Baltimore. 960 1280

  

A rice dish called dolsot bibimbap with octopus in Baltimore

A rice dish called dolsot bibimbap with octopus in Baltimore

The rice dish dolsot bibimbap with octopus, in Nam Kang, a Korean restaurant in Baltimore. 960 1280

  

Rockfish with local zucchini squash and tomato cooked in a fig leaf in Baltimore

Rockfish with local zucchini squash and tomato cooked in a fig leaf in Baltimore

Baltimore's Woodberry Kitchen chef and owner Spike Gjerde's creation -- rockfish with local zucchini squash and tomato cooked in a fig leaf. 960 1280

  

Fingerling potatoes, rockfish in fig leaf and soft-shell crab in Baltimore

Fingerling potatoes, rockfish in fig leaf and soft-shell crab in Baltimore

Andrew with chef and owner Spike Gjerde of Woodberry Kitchen about to taste fingerling potatoes, rockfish in fig leaf and soft-shell crab. 960 1280

  

homemade strawberry sherbet on butter cake and topped with local strawberry in Baltimore

homemade strawberry sherbet on butter cake and topped with local strawberry in Baltimore

At Woodberry Kitchen, a shot of homemade strawberry sherbet on butter cake and topped with local strawberry. 960 1280

  

Andrew Zimmern at Hollins Market in Baltimore

Andrew Zimmern at Hollins Market in Baltimore

Andrew in Baltimore's Hollins Market where they are picking up produce for an arabbing cart. 960 1280

  

Fish head at Faidley Seafood in Baltimore

Fish head at Faidley Seafood in Baltimore

They have a sense of humor at the fish cases at Faidley Seafood in Lexington Market in Baltimore. 960 1280

  

Korean barbecue at Shin Chon restaurant in Ellicott City

Korean barbecue at Shin Chon restaurant in Ellicott City

Andrew and guide Henry Hong enjoy Korean barbecue at Shin Chon restaurant in Ellicott City, MD. 960 1280

  

Ground beef at Lexington Market in Baltimore

Ground beef at Lexington Market in Baltimore

Fresh ground beef for sale at Lexington Market. 960 1280

  

Andrew Zimmern picks sorrel from the Five Seeds Farm in Baltimore

Andrew Zimmern picks sorrel from the Five Seeds Farm in Baltimore

Andrew assists in picking sorrel with chef Spike Gjerde and local farmer Denzel Mitchell of Five Seeds Farm, an urban farm in Baltimore. 960 1280

  

Potatoes at Five Seeds Farm in Baltimore

Potatoes at Five Seeds Farm in Baltimore

Fingerling potatoes harvested at Five Seeds Farm. 960 1280

  


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