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Bizarre Foods America Season Six Announced

Photo: Travel Channel

The sixth season of Bizarre Foods America will premiere on March 24 and Travel Channel has revealed some details about the upcoming episodes. For the season opener, host Andrew Zimmern will be heading to Alaska's Copper River Basin where he will eat moose and and hunt, fish, and trap with members of the Ahtna Tribe. This season Zimmern will also explore the Florida Keys and Nashville, and he'll taste uncurdled tofu soup in Atlanta with comedian Margaret Cho. The season will also take Zimmern out of the country to Lima, Vancouver, and Cartagena, Colombia. Below, the press release:

"BIZARRE FOODS AMERICA" WITH ANDREW ZIMMERN TO PREMIERE ON MONDAY, MARCH 24 AT 9:00 P.M. ET/PT

New Season Kicks Off in Alaska to Explore Food and Culture, Series Expands to South America for First Time

CHEVY CHASE, MD (March 4, 2014) – It's time to cross the border with Andrew Zimmern, the three-time James Beard Award-winning TV personality, chef, food writer and culinary explorer, and sample grilled octopus in Vancouver, Canada; fried tail of caiman (an alligator-like creature) in Cartagena, Columbia; and sip a frog smoothie in Lima, Peru during the new season of "Bizarre Foods America" with Andrew Zimmern, premiering Monday, March 24 at 9:00 p.m ET/PT. In addition, season six will feature domestic delicacies like rattlesnake paella from Ft. Worth, Texas; barbequed iguana legs in the Florida Keys; grilled sandhill crane in Nashville, Tennessee; and an uncurdled tofu soup in Atlanta, Georgia with the incomparable Margaret Cho.

"I am thrilled that the Bizarre Foods franchise is going back to its international roots," said Zimmern. "We are all about hunting down the best food stories and cultural experiences for our fans."

The premiere episode of "Bizarre Foods America" takes viewers to Alaska's Copper River Basin where Zimmern meets the Charley family, a group of Native Americans who live the traditional life of the Ahtna Tribe. The family remains immersed in the traditions of their elders, living off the land for nourishment and in harmony with the seasons. Throughout Zimmern's visit, he is able to experience the Native American culture first-hand.

In the village of Christochina, the clan gives Zimmern a glimpse into their everyday world of hunting, trapping and fishing throughout the rugged country. He explores the region – spearing whitefish (freshwater bottom-dwellers and cousin to the salmon) beneath a display of Northern lights, shooting spruce chicken (medium-sized grouse) and digging up tsaas (wild weeds with a sweet sugary-tasting thick fibrous root).

Zimmern discovers that moose is a staple throughout the region. From smoked moose to moose head soup, all parts of this deer family member are consumed including bone marrow, tissue, tendons, and especially its fat. Another food he experiences while in this frontier land – salmon oil entirely derived from fermented heads. Boiled down into a concentrated decomposed salmon jet fuel-like substance, this pungent smelling delicacy is eaten to supply energy and fat to some foods, and as a dip for smoked salmon strips.

Whether he's traversing North or South America, Zimmern continues to discover the quirky subcultures and prevailing traditions passed down by generations throughout the world.

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