Andrew visits the East Coast where residents are adventurous eaters of mostly local ingredients. Along the way Andrew tries sea cucumber, fiddleheads, beaver chili, ramps, stinging nettles soup, forest vegetable salad, lobster, whelks, an entire cod chowder (including cod sperm), monkfish head stew, june bugs (three ways), oysters, snails with marinated flounder roe, and moose terrine.