Ep 3. Civil War

In the third episode of Bizarre Foods season 17, host Andrew Zimmern takes viewers back in time to explore the unique and often overlooked cuisine of the American Civil War. He visits historical sites and meets with culinary experts to uncover the foods that soldiers and civilians alike would have eaten during one of the most tumultuous periods in American history.

Zimmern begins his journey in Virginia, where he learns about the harsh realities of war and the limited resources that both Union and Confederate soldiers had access to. He visits a reconstructed Civil War camp to see how soldiers cooked up rations of bacon, hardtack, and coffee over an open flame. He also tries his hand at preparing a traditional cowboy coffee, which involves boiling water and grounds together in a pot and then adding a splash of cool water to settle the grinds.

Next, Zimmern travels to Mississippi to meet with chef David Crews, who specializes in recreating historical recipes. Together, they prepare a dish called "Mississippi Roast," which was a popular way of cooking tough cuts of beef during the Civil War era. The meat is rubbed with a mixture of salt, black pepper, and paprika, and then slow-cooked in a Dutch oven with onions and garlic until it's tender enough to be shredded.

From there, Zimmern heads to Georgia to visit a plantation and learn about the food traditions of enslaved people during the Civil War. He meets with chef Todd Richards, who makes a dish called "okra soup" that was likely eaten by enslaved people. The soup is made with okra, tomatoes, bacon, and chicken broth, and is served over rice. Zimmern also tries a dessert called "hoe cakes," which are made from cornmeal and cooked on a hot griddle.

In South Carolina, Zimmern visits a smokehouse that specializes in curing and smoking meat. He learns about traditional methods for preserving meat during the Civil War, including salt-curing and smoking. He also tries a regional specialty called "chicken bog," which is a one-pot dish made with rice, chicken, sausage, and spices.

Finally, Zimmern heads to Maryland to explore the food traditions of the Chesapeake Bay area. He meets with chef Spike Gjerde, who makes a dish called "oyster stew" that was popular during the Civil War. The stew is made with oysters, milk, bacon, and potatoes, and is finished with a dash of Tabasco sauce. Zimmern also tries a "Maryland crab cake," which is made with local blue crab meat and flavored with Old Bay seasoning.

Throughout the episode, Zimmern reflects on the role that food played during the Civil War. He notes that food was often a source of comfort and a way to connect with home, but it could also be a source of conflict and division. He concludes by acknowledging the resilience of the people who lived through the war and the enduring power of the foods that they ate.