Ep 4. Appalacia

In Bizarre Foods season 4 episode 4, host Andrew Zimmern travels to the Appalachian Mountains to discover the region's unique cuisine. Throughout the episode, Zimmern encounters the locals and tries out various dishes steeped in the mountain culture.

Zimmern's journey begins in North Carolina, where he tries his hand at making livermush, a traditional dish consisting of pig liver, head and other parts, and cornmeal. Next, he makes his way to Virginia to indulge in chitterlings, also known as pig intestines, and fried squirrel.

As he moves on to Tennessee, Zimmern meets a family that has been living off the land for generations and samples their homemade sausage and pickled quail eggs. He also gets a chance to taste wild mushrooms and ramps, a type of wild onion that is popular in the region.

In West Virginia, Zimmern finds himself deep in the woods, where he hunts for morels with a passionate forager. He then joins a local chef to cook up a West Virginia take on Italian pasta, using ramps and other foraged ingredients.

Zimmern's final stop is Kentucky, where he samples a salty and smoky delicacy known as country ham. He also tries burgoo, a hearty stew made with various meats, vegetables, and cornmeal.

Throughout the episode, Zimmern showcases the unique traditions, techniques, and flavors that define Appalachian cuisine. He discovers how generations of mountain families have adapted to life in the rugged terrain and made the most of the ingredients available to them.

Overall, Bizarre Foods season 4 episode 4 serves as a fascinating exploration of the Appalachian Mountains and the culinary delights that can be found within. Whether viewers are adventurous eaters or not, this episode offers a glimpse into some truly unique and fascinating regional cuisine.