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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Fish for Breakfast

Fish for Breakfast

Andrew is served Amazon River fish for breakfast with the Bora tribe. 960 1280

  

Artificial Village

Artificial Village

The central building of the artificial village near Iquitos, where members of the Bora tribe perform traditional dances and sell handmade crafts. 960 1280

  

Fishing in the Amazon River

Fishing in the Amazon River

Andrew fishes with Walter Arimuya in a tributary of the Amazon River. 960 1280

  

A Bag of Frogs

A Bag of Frogs

Andrew Zimmern talking with Walter Arimuya, who holds a bag of live frogs that he's about to turn into lunch.  960 1280

  

Cooking on the Grill

Cooking on the Grill

Amazon River fish cooking on the grill, along with skewered pieces of yucca plant. 960 1280

  

A House Pet

A House Pet

A tapir, the house pet at a waterfront restaurant. 960 1280

  

Bellavista Market Skewers

Bellavista Market Skewers

Skewers of grubs cooking on the grill at Bellavista Market. 960 1280

  

Cooked Frog

Cooked Frog

Frogs in plantain leaf, cooked with fresh tomato, garlic and chilies. 960 1280

  

Snail for Sale

Snail for Sale

Andrew holds one of the giant snails for sale at Belen Market in Iquitos, Peru. 960 1280

  

Belen Market Cuisine

Belen Market Cuisine

Giant snail stew, yucca and vegetables, cooked and served at Belen Market. 960 1280

  

Andrew Zimmern search for sea urchin.
Andrew Zimmern search for sea urchin.

Andrew Zimmern search for sea urchin.

Andrew uses a special looking glass to find sea urchin in Porto Conte bay, Sardinia. 960 1280

  

Franco Caneo, Davide Beccu and Andrew Zimmern talking about sea anemone.

Franco Caneo, Davide Beccu and Andrew Zimmern talking about sea anemone.

Franco Caneo and Davide Beccu discuss Andrew's technique for harvesting sea anemone. 960 1280

  

grilled squid

grilled squid

Andrew samples a variety of seafood, including this tasty grilled Sardinian squid. 960 1280

  

Chris Marino films newborn goat.

Chris Marino films newborn goat.

Director Chris Marino films footage of a newborn goat. 960 1280

  

Pasquale Giobbe's meat-curing room

Pasquale Giobbe's meat-curing room

In the mountain village of Oliena, Sardinia, Pasquale Giobbe's meat-curing room smells like heaven even though it's in the basement of a century-old home. 960 1280

  

capra incavolata

capra incavolata

Bundles of capra incavolata -- goat cheese wrapped in cabbage leaves -- is a specialty of Massimo Bo, an Alghero cheesemaker. 960 1280

  

cordula

cordula

Cordula is braided goat intestines, and it's a specialty of Sardinian goat herders. 960 1280

  

casu marzu aka maggot cheese

casu marzu aka maggot cheese

Sardinia's famous casu marzu, aka 'maggot cheese', has been aging for months. 960 1280

  

Pasqual Giobbe butchers a giant pig

Pasqual Giobbe butchers a giant pig

The Bizarre Foods crew films pig butcher Pasqual Giobbe doing his best work on a giant pig in Oliena, Sardinia. 960 1280

  

caglio di capretto

caglio di capretto

Caglio di Capretto is cheese made and aged inside a goat's stomach. Here it's being served with tomatoes and fennel. 960 1280

  

Eels on a grill at Sa Peschiera Mare Pontis Ittiturismo

Eels on a grill at Sa Peschiera Mare Pontis Ittiturismo

These eels are roasted over a grill at Sa Peschiera Mare Pontis Ittiturismo in Cabras, Sardinia. 960 1280

  

Cristiano Andreini outside his restaurant

Cristiano Andreini outside his restaurant

The production crew shoots some portraits of chef Cristiano Andreini outside his restaurant. 960 1280

  

spread of fresh seafood

spread of fresh seafood

A bevy of seafood, including sea urchin, will be used in Chef Andreini's version of fregula, a classic Sardinian pasta. 960 1280

  

platter of shrimp

platter of shrimp

Fresh shrimp await the expertise of Chef Andreini, who will use them to prepare a delicious meal at his restaurant. 960 1280

  

Andrew Zimmern tastes casu marzu or maggot cheese

Andrew Zimmern tastes casu marzu or maggot cheese

Andrew gets his first taste of casu marzu, Sardinia's famous 'maggot cheese'. 960 1280

  

Sardinia Photos  15 Photos

Photos

Fish for Breakfast

Fish for Breakfast

Andrew is served Amazon River fish for breakfast with the Bora tribe. 960 1280

  

Artificial Village

Artificial Village

The central building of the artificial village near Iquitos, where members of the Bora tribe perform traditional dances and sell handmade crafts. 960 1280

  

Fishing in the Amazon River

Fishing in the Amazon River

Andrew fishes with Walter Arimuya in a tributary of the Amazon River. 960 1280

  

A Bag of Frogs

A Bag of Frogs

Andrew Zimmern talking with Walter Arimuya, who holds a bag of live frogs that he's about to turn into lunch.  960 1280

  

Cooking on the Grill

Cooking on the Grill

Amazon River fish cooking on the grill, along with skewered pieces of yucca plant. 960 1280

  

A House Pet

A House Pet

A tapir, the house pet at a waterfront restaurant. 960 1280

  

Bellavista Market Skewers

Bellavista Market Skewers

Skewers of grubs cooking on the grill at Bellavista Market. 960 1280

  

Cooked Frog

Cooked Frog

Frogs in plantain leaf, cooked with fresh tomato, garlic and chilies. 960 1280

  

Snail for Sale

Snail for Sale

Andrew holds one of the giant snails for sale at Belen Market in Iquitos, Peru. 960 1280

  

Belen Market Cuisine

Belen Market Cuisine

Giant snail stew, yucca and vegetables, cooked and served at Belen Market. 960 1280

  

15 Photos
Andrew Zimmern search for sea urchin.

Andrew Zimmern search for sea urchin.

Andrew uses a special looking glass to find sea urchin in Porto Conte bay, Sardinia. 960 1280

  

Franco Caneo, Davide Beccu and Andrew Zimmern talking about sea anemone.

Franco Caneo, Davide Beccu and Andrew Zimmern talking about sea anemone.

Franco Caneo and Davide Beccu discuss Andrew's technique for harvesting sea anemone. 960 1280

  

grilled squid

grilled squid

Andrew samples a variety of seafood, including this tasty grilled Sardinian squid. 960 1280

  

Chris Marino films newborn goat.

Chris Marino films newborn goat.

Director Chris Marino films footage of a newborn goat. 960 1280

  

Pasquale Giobbe's meat-curing room

Pasquale Giobbe's meat-curing room

In the mountain village of Oliena, Sardinia, Pasquale Giobbe's meat-curing room smells like heaven even though it's in the basement of a century-old home. 960 1280

  

capra incavolata

capra incavolata

Bundles of capra incavolata -- goat cheese wrapped in cabbage leaves -- is a specialty of Massimo Bo, an Alghero cheesemaker. 960 1280

  

cordula

cordula

Cordula is braided goat intestines, and it's a specialty of Sardinian goat herders. 960 1280

  

casu marzu aka maggot cheese

casu marzu aka maggot cheese

Sardinia's famous casu marzu, aka 'maggot cheese', has been aging for months. 960 1280

  

Pasqual Giobbe butchers a giant pig

Pasqual Giobbe butchers a giant pig

The Bizarre Foods crew films pig butcher Pasqual Giobbe doing his best work on a giant pig in Oliena, Sardinia. 960 1280

  

caglio di capretto

caglio di capretto

Caglio di Capretto is cheese made and aged inside a goat's stomach. Here it's being served with tomatoes and fennel. 960 1280

  

Eels on a grill at Sa Peschiera Mare Pontis Ittiturismo

Eels on a grill at Sa Peschiera Mare Pontis Ittiturismo

These eels are roasted over a grill at Sa Peschiera Mare Pontis Ittiturismo in Cabras, Sardinia. 960 1280

  

Cristiano Andreini outside his restaurant

Cristiano Andreini outside his restaurant

The production crew shoots some portraits of chef Cristiano Andreini outside his restaurant. 960 1280

  

spread of fresh seafood

spread of fresh seafood

A bevy of seafood, including sea urchin, will be used in Chef Andreini's version of fregula, a classic Sardinian pasta. 960 1280

  

platter of shrimp

platter of shrimp

Fresh shrimp await the expertise of Chef Andreini, who will use them to prepare a delicious meal at his restaurant. 960 1280

  

Andrew Zimmern tastes casu marzu or maggot cheese

Andrew Zimmern tastes casu marzu or maggot cheese

Andrew gets his first taste of casu marzu, Sardinia's famous 'maggot cheese'. 960 1280

  

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

  

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Mysteries at the Castle

Faust, Pirate Queen, First Versailles

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St. Urho, Mystery Castle, Bat Bombs

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