Wisconsin

Andrew discovers an interesting use for dried cow dung while visiting the Dairy State. Check out Andrew's photos to explore the bizarre world of Wisconsin.

Photos

'These cheesy straw hats worn by gondoliers are an irresistible tourist trinket even for me.' 'Andrew Zimmern 960 1280

  

"If this doesn't make you hungry, then Venice is NOT for you. Fresh whole fish from the lagoon is a specialty at Trattoria Alla Madonna restaurant.' 'Andrew Zimmern 960 1280

  

'The soft-shell crabs called moeca are flash-fried and simply outstanding eaten whole.' 'Andrew Zimmern 960 1280

  

'WARNING! This is NOT how to spend a romantic gondola ride in Venice. Ditch the crew, get me my wife.' 'Andrew Zimmern 960 1280

  

'Cold crayfish and fresh shrimps are the bounty that made Venice Italy's seafood nirvana.' 'Andrew Zimmern 960 1280

  

'Venice's most famous dish is seppie al nero -- squid in black ink. The flavor is incredible, and Ristorante al Covo's version is one of my favorites.' 'Andrew Zimmern 960 1280

  

'I love Venetian seafood, especially when it's raw!' 'Andrew Zimmern 960 1280

  

'Visit Cantina Da Schiavi when you're in Venice. This tuna with cacao is cheap, fast and delicious.' 'Andrew Zimmern 960 1280

  

'Just another day at the office. I'm on location in Venice, Italy, working hard to bring you only the very best.' 'Andrew Zimmern 960 1280

  

'Fresh eel, rock salt and bay leaves is how you celebrate Christmas in Murano, Italy. Of course, the glass furnaces to flash-bake it make it even more special.' 'Andrew Zimmern 960 1280

  

'Murano is a small island just north of Venice. This quiet island is still home to many fishermen and worth a visit.' 'Andrew Zimmern 960 1280

  

'A pail full of live eels -- a prized Venetian delicacy -- but beware, they will bite.' 'Andrew Zimmern 960 1280

  

Andrew Zimmern goes duck hunting in Houston.

Andrew Zimmern goes duck hunting in Houston.

Andrew and Bryan Caswell, chef and owner of the Reef restaurant in Houston, search the morning skies of Galveston Bay for duck. It's what's for lunch. 960 1280

  

Andrew Zimmern tailgates in Houston.

Andrew Zimmern tailgates in Houston.

Andrew tailgates Texas style at Reliant Stadium before a Houston Texans game. Meet his new friend -- a slow-roasted steer head. 960 1280

  

Andrew Zimmern searches for shellfish in Hawaii.

Andrew Zimmern searches for shellfish in Hawaii.

Off the coast of Miloli’i Beach in Hawaii, Andrew and local Kyle Napeahi scour the rocks for tiny shellfish called opihi and get a taste of fresh helmet urchins. 960 1280

  

Andrew Zimmern examines taro in Hawaii.

Andrew Zimmern examines taro in Hawaii.

Daniel Anthony pounds taro for a living. He and Andrew examine the starchy root before it is transformed into Hawaii’s traditional dish, poi. 960 1280

  

Andrew Zimmern eats Vietnamese food in St. Louis.

Andrew Zimmern eats Vietnamese food in St. Louis.

Vietnamese cuisine is a great gateway for adventurous eating, and Andrew sampled some of the best in St. Louis at Farmhaus. 960 1280

  

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Grbic Restaurant in St. Louis’ Little Bosnia serves house-made cevapi, minced-beef sausages that are a staple of Bosnian cuisine. 960 1280

  

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

While in Providence, RI, Andrew samples chef Matt Jennings’ grilled mackerel covered in a blanket of miso garlic confit sauce with fresh greens. Jennings is the owner of Farmstead. 960 1280

  

Andrew Zimmern goes fishing in Rhode Island.

Andrew Zimmern goes fishing in Rhode Island.

Andrew goes fishing for quahogs in Potter Pond, an estuary in Matunuck, RI. The hard clams are on the menu at Matunuck Oyster Bar, owned by chef Perry Raso. 960 1280

  

Andrew Zimmern tastes man-made meat in Providence, RI.

Andrew Zimmern tastes man-made meat in Providence, RI.

Is it monkfish or meat? The Johnson & Wales culinary program in Providence, RI, has transformed monkfish, once known as a trash fish, into something totally new through hi-tech cooking techniques. Monkfish and strips of ham are bound together with a chemical binding agent to create a new meat that doesn't exist in nature. Andrew tasted it, of course. 960 1280

  

Andrew Zimmern stops for crawfish in Louisiana.

Andrew Zimmern stops for crawfish in Louisiana.

Steamed crawfish at Louisiana roadside seafood shack, Casanova's Seafood, in St. Bernard, LA. 960 1280

  

Andrew Zimmern tries chef John Besh's gumbo in New Orleans.

Andrew Zimmern tries chef John Besh's gumbo in New Orleans.

Chef John Besh cooks up a mean gumbo for Andrew at one of his many restaurants, La Provence in New Orleans. 960 1280

  

Andrew Zimmern gets a taste of the the typical BBQ plate in Birmingham, AL.

Andrew Zimmern gets a taste of the the typical BBQ plate in Birmingham, AL.

The quintessential Alabama plate of BBQ at Miss Myra’s in Vestavia Hills, AL: Hickory-smoked chicken, coleslaw, potato salad and banana pudding for dessert. 960 1280

  

Andrew Zimmern inspects pig innerds in Birmingham, AL.

Andrew Zimmern inspects pig innerds in Birmingham, AL.

At a pig processing plant outside Birmingham, AL, Andrew watches plant worker Brian Sapp remove the liver from the "pluck" of internal pig organs. 960 1280

  

Andrew Zimmern caught shellfish in St. Croix.

Andrew Zimmern caught shellfish in St. Croix.

Spotted trunkfish, also known as shellfish in St. Croix, caught by Andrew and Captain Thomas Daley. Andrew says the taste is unbelievable! 960 1280

  

Andrew Zimmern tries his hand at spear fishing in St. Croix.

Andrew Zimmern tries his hand at spear fishing in St. Croix.

Spear fishing is very popular on St. Croix in the US Virgin Islands, so Andrew grabs a spear to try his hand at the sport … and catch lunch! 960 1280

  

Andrew Zimmern tries suckling pig in Queens, NY.

Andrew Zimmern tries suckling pig in Queens, NY.

Fresh suckling pig at Muncan Meat Corp. in Queens, NY, waits to be carved up and served fresh to customers. 960 1280

  

Andrew Zimmern and Jason Wang pull noodles in Queens, NY.

Andrew Zimmern and Jason Wang pull noodles in Queens, NY.

Andrew and Jason Wang pull traditional-style longevity noodles at Wang’s X'ian Famous Foods in Queens, NY. 960 1280

  

Andrew Zimmern rides with cowboys in Los Angeles.

Andrew Zimmern rides with cowboys in Los Angeles.

Did you know there were cowboys in Compton? Andrew rides with an LA ranching family at Richland Farms before sitting down to a Mexican farm feast. 960 1280

  

Andrew Zimmern takes a bite of the Whipper Burger in Los Angeles.

Andrew Zimmern takes a bite of the Whipper Burger in Los Angeles.

Too big for this picture (or your mouth): The Whipper Burger at Hawkins House of Burgers in LA is loaded with pastrami, cheese and a butterflied hot link. 960 1280

  

12 Photos

This African penguin is going to SANCCOB (South African Foundation for the Conservation of Coastal Birds) for rehab. 960 1280

  

Andrew and Vanessa Strauss, rehabilitation manager of SANCCOB, wash an oil-covered penguin. 960 1280

  

A penguin gives the camera a second look during his stay with the SANCCOB. 960 1280

  

The crew capture a couple penguins on film, taking a dip in the water at Boulders Beach. 960 1280

  

Snapshot taken from a beach with a distant view of Table Mountain. 960 1280

  

Shot of Cape Town from the top of Table Mountain. 960 1280

  

Andrew holds up a handful of Mopane worms at the Yeoville Market in Johannesburg. 960 1280

  

Rats and other vermin hang on the fence at the Faraday Market in Johannesburg to ward off evil spirits. 960 1280

  

Jars of muti (medicine) at the Mai Mai Market in Johannesburg. 960 1280

  

Andrew with Sangoma at Mai Mai Market in Johannesburg. 960 1280

  

Roadside market in Soweto. 960 1280

  

Andrew takes a lunch break at a chicken joint in Soweto, South Africa. 960 1280

  

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