Bizarre Foods America Season 9 Episode 5 100th Episode: Wisconsin

In the 100th episode of Bizarre Foods America season 9, host Andrew Zimmern heads to Wisconsin to explore the state's unique and diverse culinary offerings. From the renowned cheese curds to the lesser-known delicacies like smoked eel and squirrel pot pie, Zimmern discovers the wide array of dishes that make Wisconsin a must-visit destination.

The episode kicks off in Milwaukee, where Zimmern samples some of the city's best German sausages and craft beers. He then travels to Madison to visit a local farm, where he learns about the sustainable farming practices used to raise animals and produce dairy products.

Next up, Zimmern heads to the small town of Racine, where he tries the famous Danish kringle that has been a local specialty since the 19th century. He also gets a taste of the traditional Hmong cuisine, which has been introduced to the area by refugees from Laos.

Moving on to the northern part of the state, Zimmern visits the Ojibwe tribe to learn about their traditional hunting and fishing techniques. He tries his hand at harvesting wild rice and cooks up a meal using fresh-caught lake trout.

In the final segment of the episode, Zimmern heads to the small town of Sturgeon Bay to taste some of the area's best seafood. He visits a smokeshack to sample the smoked eel, a local delicacy that has been made in the same way for over 100 years. He also stops by a restaurant that serves up a unique twist on the classic chicken pot pie - using locally hunted squirrel as the main ingredient.

Throughout the episode, Zimmern emphasizes the importance of supporting local and sustainable food practices, and encourages viewers to seek out the unique flavors of Wisconsin. With its mix of cultural influences and homegrown traditions, Wisconsin proves to be a surprising and delicious destination for foodies.