Andrew Zimmern discovers that foods from the past may still be the best on a visit to Baltimore and Chesapeake Bay. From beef tongue sandwiches, to Korean boiled pig stomach and blood sausage, to barbecued ...Go to Episode
Baltimore is the last place in America where you can still find arabbers, vendors who sell fresh fruits and vegetables from a horse-drawn cart that goes up and down neighborhood streets.
West of Downtown Baltimore
Andrew Zimmern traveled to this town in the Chesapeake Bay area where he met with Rhonda Aaron, a champion muskrat skinner who has won numerous awards for the way she cooks the animal. Andrew sampled barbecued muskrat.
Dorchester County, MD
Local ingredients from Five Seeds Farm are used at Woodberry Kitchen. Some of the essential items cultivated at the farm are sorrel and fingerling potatoes.
3500 Kenyon Ave, Baltimore, MD 21213
Hooper's Island and Church Creek Eels
Andrew Zimmern went out on the Chesapeake Bay with Dorchester County waterman Justin Aaron to assist in checking the status of eel pots. The two enjoyed steamed blue crab and grilled eel.
Dorchester County, MD
Chesapeake Bay may be the most famous source in the US for blue crabs, and the best crabs are handpicked in big quantities at an amazing speed at JM Clayton, where quality control is conducted at the highest level.
108 Commerce St, Cambridge, MD 21613
Baltimore is home to a large Korean immigrant population, and you’ll find some of the most authentic Korean foods at Lotte Plaza Grocery, such as cod roe, fried seaweed and soondae (blood sausage).
8801 Baltimore National Pike, Ellicott City, MD 21043
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