Bizarre Foods with Andrew Zimmern Season 4 Episode 4 Appalachia

In the fourth episode of season 4 of Bizarre Foods with Andrew Zimmern, the host travels to the Appalachian region to explore the unique culinary traditions and ingredients of the area.

Zimmern begins his journey in West Virginia, where he tries the state's famous pepperoni rolls, which are rolls filled with spicy pepperoni and cheese. He also visits a local farmer who raises pasture-raised heritage pigs, and learns about the importance of animal welfare and sustainability in the area's farming practices.

Next, Zimmern heads to Kentucky, where he tries burgoo, a stew made with a variety of meats, vegetables, and spices that has been a staple of the region for over a century. He also visits a family-owned moonshine distillery and tries the high-proof alcohol that has been a part of Appalachian culture for generations.

In Tennessee, Zimmern visits a community of Mennonites who have preserved traditional recipes and cooking techniques, including a dish made with sorghum molasses and home-cured ham. He also tries squirrel gravy, a local delicacy that has been passed down through generations in Appalachian families.

Zimmern's journey through the Appalachian region also takes him to North Carolina, where he samples livermush, a pork liver loaf that is a popular breakfast dish in the area, and fried pickles, a beloved snack food. He also learns about the unique fishing techniques used by the Cherokee people in the area and tries rainbow trout cooked over an open fire.

Throughout his travels, Zimmern showcases the rich cultural heritage and diverse cuisine of the Appalachian region, and celebrates the local farmers, chefs, and food producers who are keeping these traditions alive.