Bizarre Foods host Andrew Zimmern traveled to Bentonville, Arkansas to sample tamales, gumbo, stew and other dishes all made with a little something extra - squirrel meat.
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Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

Last week I wrote about hash, the classic South Carolina barbecue side dish, so it seems only fitting this week to address Brunswick stew, the staple side of North Carolina, Virginia and Georgia.

Two different Brunswick Counties - one in Georgia and one in Virginia - claim to have originated the famous stew. The Georgia case includes a very physical piece of evidence: a historical monument outside the town of Brunswick with a 25-gallon iron pot on a stone base bearing the inscription: "In this pot the first Brunswick Stew was made on St. Simon Isle, July 2, 1898."
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Now that we’re a week into the New Year, it’s time to stop talking about a 2012 diet. That moment is gone. Instead of giving up foods, wouldn’t it be great to bring some new things into your life: squirrel, fish bones, black water. Here’s a few things you should start eating immediately to be on the cutting edge of the food world.

Chocolate-Covered Sprouts
Last year, Frito-Lay began putting natural foods in their snacks. (Brief round of applause for them.) Now comes junk food that’s having even more of an identity crisis. Lulu Chocolate’s Smoked Sea Salt Almond raw Organic Chocolate Bar (that’s a mouthful) is made with sprouted almonds—sprouts being a super cool health foods these days. Is that better than Shiloh Farms Dark Chocolate Covered Sprouted Almonds? There’s only one way to find out.
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I have a squirrel guy. His name is Buddy and by trade he's a sound engineer, but in his heart of hearts, he's a hunter. Buddy doesn't hunt simply for sport; he, his girlfriend and his son cook only meat and fish that they have personally dispatched.

If Buddy's willing to share meat with me, I say, 'thank you' and take what he's offering. I know his kill was clean, quick and respectful, it'll be expertly cleaned and dressed, and no way am I going to find anything of its variety or caliber in my local butcher shop or supermarket.

That doesn't mean that when he offered me a brace of squirrels, I didn't initially have pause. I got over that pretty pretty quickly - and deliciously - and you should, too. Here's why.
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As folks love to say, the Kentucky Derby is the fastest two minutes in sports - but what are your party guests going to do for the rest of the evening? Keep your gathering galloping right along with these classic dishes and drinks from the Bluegrass State.

Keep in mind that there are as many methods and recipes as there are residents of the state, so feel free to share your favorite in the comments below.

Also on the menu:
Chef Edward Lee's Derby Day favorites
Mint juleps, five ways for Derby Day
Mutton, pork butts and burgoo – an intro to Kentucky barbecue
Burgoo who?

Simple Mint Julep

Ingredients:
1 tsp sugar
Handful of clean mint leaves
Additional mint sprig
Crushed ice
3 oz bourbon

Note: Juleps are traditionally served in silver cups because they retain an even chill. If you don't have one, a chilled tumbler will do just fine.
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