Andrew goes deep into Alaska's wilderness where people still hunt and gather foods to get them through the long cold winter. From hunting grouse to making moose head soup, Andrew gets a taste of life in the Copper River Valley.
Whether it's from the land or the sea, Andrew finds that Vancouver has an abundance of fresh food. Discoveries include box crab and bull kelp, blood sausage made with pig heads, and a look behind the scenes at a tuna cannery.
Andrew visits Nashville, where he gets a taste of the city's most iconic foods. From classics, like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.
Andrew explores the bold flavors of Dallas and Fort Worth, including the traditional and the unexpected. Featured foods include cow head roasted underground, a Thai meal made with chicken feet and water bugs, and goat meat stew.
Andrew dusts off his passport and heads to Cartagena, Columbia. He eats capybara, shark and more in the city's mind-blowing market, before heading to the mountains for a taste of freshly caught caiman and jungle rats.
Andrew explores the "new South," Atlanta, Georgia. He feasts on calf brains on toast at a gourmet pub, helps butcher a goat at a nearby farm then grills up the organs, and gets a Korean scrub down with Margaret Cho.
Andrew travels paradise in the Florida Keys. He heads out with a family to hunt and cook iguanas, competes in a fishing derby to tackle the lionfish invasion, and learns the art of Cuban cooking and cigar making from a master.
