Bizarre Foods America: San Francisco Bay Pictures
Go behind the scenes with Andrew Zimmern in San Francisco to sample cookies made with crickets, lamb's head soup and more.
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Andrew Zimmern preparing a shark to eat in San Francisco
Andrew Zimmern, Hank Shaw and local fishing buddies prepare fresh-caught leopard shark.
Pan-fried leopard shark
Pan-fried leopard shark direct from San Francisco Bay.
Andrew Zimmern at Chirp Bakery
Andrew Zimmern gets excited when he learns Chirp Bakery's baked goods are made with cricket flour.
Crickets
These crickets will soon become flour at Chirp Bakery.
Caramelized Mealworm Sundae
A caramelized mealworm sundae from La Cocina restaurant.
Andrew Zimmern at Little Kabul's Maiwand Market
Andrew Zimmern is disappointed in his small take-home portion of naan from Little Kabul's Maiwand Market.
Pacha or lamb's head soup
Pacha, or lamb's head soup, is a traditional Afghan dish at De Afghanan in Fremont, CA.
Andrew Zimmern at De Afghanan
Andrew Zimmern and Afghan local Hamid Haidari enjoy an Afghan meal at De Afghanan.
De Afghanan's traditional Afghan food
De Afghanan's traditional Afghan food is truly a work of art -- of substantial proportions.
San Jose restaurant Mezcal's chapulines
San Jose restaurant Mezcal's chapulines are fried grasshoppers seasoned, sautéed and then placed in a taco.
Ox Penis Soup
Ox penis soup from Bun Bo Hue An Nam in East San Jose.
Andrew Zimmern
Andrew Zimmern dates this fermentation's start date.
Fermented fish sauce at To Hyang
Three-year-old fermented fish sauce at To Hyang, a Korean restaurant in San Francisco.
Min Im, part-owner of To Hyang
Min Im, part-owner of To Hyang, serves up traditional Korean dishes with Andrew Zimmern.
Andrew Zimmern and a homemade mayo emulsifier
Andrew Zimmern and the Hampton Creek Foods family want you to say hello to their little friend, a homemade mayo emulsifier.
