Ep 7. Charleston

In this episode of Bizarre Foods, host Andrew Zimmern heads to Charleston, South Carolina, to explore the unique cuisine of this historic city. Known for its rich culinary history and a blend of African, European, and Native American influences, Charleston offers a plethora of interesting and unusual dishes.

Zimmern starts his journey by visiting a local oyster farm, where he samples freshly shucked oysters straight from the water. He then heads to a traditional Gullah restaurant, where he tries dishes that are rooted in the African-American culture of the region. Here, he samples dishes like okra gumbo, shrimp and grits, and Hoppin' John, a dish made with black-eyed peas, rice, and pork.

Next, Zimmern heads to a restaurant that specializes in Lowcountry cuisine. He learns about the use of rice in the region's dishes and tries a variety of dishes like she-crab soup, fried green tomatoes, and Frogmore stew, a dish made with shrimp, sausage, and corn.

After exploring the local food scene, Zimmern heads out into the wilderness to try his hand at foraging. He meets up with a local expert who teaches him about the edible plants that can be found in the region's marshes and forests. Zimmern tries a variety of plants and learns about their cultural and historical significance.

Finally, Zimmern heads to a local seafood market to learn about the different types of fish that are caught in the waters surrounding Charleston. He tries a variety of local seafood dishes, including soft-shell crab, blue crab, and sheepshead.

Throughout his journey, Zimmern meets with local experts and chefs who share their knowledge and passion for the city's unique cuisine. He delves into the complex history and cultural influences that have shaped Charleston's culinary scene, and discovers the delicious and surprising dishes that make this city a food lover's paradise.