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.

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Andrew Zimmern among produce in Lima
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 Looks at a Giant Amazon River Snail

Andrew Zimmern Looks at a 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 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

  

10. Santiago, Chile

10. Santiago, Chile

You'll think you've discovered culinary heaven in Santiago — great wine, beef and the freshest seafood. 960 1280

  

9. Barcelona

9. Barcelona

Barcelona is home to the West's most innovative chefs, including gastropreneurs Juan Arzak and Ferran Adria. 960 1280

  

8. Los Angeles

8. Los Angeles

LA is one of my favorite places for authentic Korean food, classic steakhouse dinners and fast-food restaurants. 960 1280

  

7. Sicily, Italy

7. Sicily, Italy

Sicily's cuisine is a blend of techniques influenced by Greeks, Romans, Arabs, Normans, French and Spanish. 960 1280

  

6. Mexico City

6. Mexico City

Mexico is one of the most diverse countries. The food is no different, and you'll find it all in Mexico City. 960 1280

  

5. Paris

5. Paris

In Paris, food is an art form. Cooks care about the quality of the ingredients to create culinary masterpieces. 960 1280

  

4. Bangkok

4. Bangkok

Bangkok's street-food scene is legendary. Few meals have topped what I've found at Khlong Toey market. 960 1280

  

3. Beijing

3. Beijing

Beijing is all about the night markets. One of my favorites is Donghuamen — a serious place for street eats. 960 1280

  

2. Tokyo

2. Tokyo

Tokyo is home to elegant fine dining, cheap noodle shops and some of the weirdest feats in the culinary world. 960 1280

  

1. New York City

1. New York City

I love NYC street food. Its vibrant street culture is home to some of the best mobile food imaginable. 960 1280

  

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 of Bizarre Foods

Andrew Zimmern of Bizarre Foods

Andrew Zimmern discovers why some Pittsburghers refer to catfish as "water pit bulls." 960 1280

  

, Andrew Zimmern samples a Braunschweiger in Pittsburgh

, Andrew Zimmern samples a Braunschweiger in Pittsburgh

While in Pittsburgh, Andrew Zimmern samples a Braunschweiger, a smoked style of liverwurst, traditionally served on rye with mustard and onions. A holdover from the days when German immigrants first came to Pittsburgh, this sandwich is still popular all over town. 960 1280

  

Goat is prepared for dinner

Goat is prepared for dinner

Goat is prepared for a variety of dishes for the dinner menu at Cure Restaurant in Pittsburgh. 960 1280

  

Pig blood stew, fresh pig trotters and pork

Pig blood stew, fresh pig trotters and pork

Pig blood stew, fresh pig trotters and pork infused with lemongrass combine for a "light" lunch at New Jersey’s Legal Beans Café. 960 1280

  

Andrew Zimmern stands in a processing facility

Andrew Zimmern stands in a processing facility

Andrew stands in the processing room of Lamonica Fine Foods in New Jersey. Every day thousands of pounds of fresh conch are steamed and processed through this facility. 960 1280

  

algae in glass containers

algae in glass containers

Fresh algae grow in glass containers to feed the next generation of great American oysters, at New Jersey's Aquaculture Innovation Center. 960 1280

  

Fresh eel

Fresh eel

Eel from Quebec is prepped before steaming in the kitchen at Fishman Lobster Clubhouse. 960 1280

  

Andrew Zimmern stands in front of lobsters

Andrew Zimmern stands in front of lobsters

Andrew sits in awe of the massive lobster and crab “mountain” served up at Fishman Lobster Clubhouse, a Chinese seafood restaurant located in suburban Markham, Ontario. 960 1280

  

Chef Jesse Grasso stands next to Andrew Zimmern

Chef Jesse Grasso stands next to Andrew Zimmern

Chef Jesse Grasso (left) holds up a horse heart at The Black Hoof in Toronto. 960 1280

Picasa  

Cooked pigeon

Cooked pigeon

In some parts of Virginia, city pigeon is browned in butter and olive oil with salt, pepper, and tarragon, and finished with a reduction of sauteed onions, celery leaf, tarragon, red wine and a touch of honey. 960 1280

  

Sam Edwards and Andrew Zimmern

Sam Edwards and Andrew Zimmern

Sam Edwards describes the various hams that Andrew will taste at Edwards & Sons in Surry, VA. 960 1280

  

Andrew Zimmern amongst crocker fish

Andrew Zimmern amongst crocker fish

Andrew gets buried in crocker fish while fishing for cownose ray in Virginia's Chesapeake Bay. 960 1280

  

Fresh steak

Fresh steak

Steaks, as fresh as they come, at Certified Angus Beef in Cleveland. 960 1280

  

House-made souse

House-made souse

House-made souse from Cleveland-area icon Ray's Sausage. 960 1280

  

Farmer Lee Jones and Andrew Zimmern

Farmer Lee Jones and Andrew Zimmern

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

  

6 Photos

960 1280

  

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

  

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