I love working with these guys.
Travel Channel is the world’s leading travel media brand and home to Bizarre Foods with Andrew Zimmern and Bizarre Foods America.
Join Andrew as he explores America on the award-winning MSN web series, Appetite for Life. Just a man, a Toyota Venza & an insatiable hunger for adventure.
Andrew teams up with Health Partner’s yumPower initiative, aimed at helping people find tasty, good-for-you foods that power your body and help you live the best life possible.
Ranking #1 for their entrepreneurship program for 19 years and counting, Babson invented the methodology for entrepreneurship education nearly half a century ago. As a Babson College entrepreneur-in-residence, Andrew offers the latest insight on food issues, and provides a wealth of stories to get people interested and eager to solve food-related problems.
OTG Management is an award-winning airport food & beverage operator with more than 150 restaurants and eateries in nine airports. Andrew and OTG have created a globally-inspired sandwich concept that will operate at a variety of Delta terminals, including Minneapolis/St. Paul International Airport.
Delta Sky Magazine
With a reach of over 5 million every month, Delta Sky Magazine is one of the most widely read publications in the world. A contributing editor since its launch in 2009, Andrew brings his extensive knowledge of the food and travel sphere to readers at 30,000 feet.
Feiwel & Friends
Feiwel & Friends is a publisher of innovative children’s fiction and non-fiction literature including hardcover, paperback series and individual titles. In October of 2012, they published Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild, and Wonderful Foods: An Intrepid Eater’s Digest, a hilarious kids guide to different foods around the world.
Food & Wine Magazine
Food & Wine® is the modern, stylish, trend-spotting, talent-seeking epicurean brand. As a contributing editor, Andrew shares recipes inspired by his travels, childhood and more.
Mpls.St.Paul Magazine provides timely, dependable, and interesting information to its readers about the people, places, and events that form the Minneapolis and St. Paul. As senior editor, Andrew brings his unique voice to food + dining section. From the politics of agriculture to culinary gossip, thoughts on local hole-in-the-walls and international five-star restaurants, Andrew keeps the TC up to speed on what’s happening in the food world.
Services for the UnderServed
SUS provides services and supports for individuals with special needs to live with dignity in the community, direct their own lives and attain personal fulfillment. Andrew joined their board of directors in 2012.
Headquartered in Minneapolis, Eyebobs is known for their creative, quirky and affordable eyeglass styles. Andrew partnered with them to design a special pair of glasses called the Zimm. For every Zimm pair purchased, a portion of the proceeds will benefit the James Beard Foundation, an organization very dear to Andrew that’s devoted to celebrating, nurturing and preserving America’s diverse culinary heritage. Order your pair now at eyebobs.com.
Feeding America is the nation’s leading domestic hunger-relief charity. Their mission is to feed America’s hungry through a nationwide network of member food banks and engage our country in the fight to end hunger.
Washburn Center for Children
Washburn Center for Children is Minnesota’s leading children’s mental health center, caring for a wide variety of children’s needs. Their mission is to help children with social, emotional and behavioral problems, and their families, lead successful lives.
Foodie Tout is the consummate food industry advisory firm. They incubate, accelerate and elevate food-related businesses. As a board member, Andrew offers guidance and business direction to their multi-tiered business platforms FoodieCrowdfunding.com, FoodieTout.com, FoodieDaily.com, & Foodie5Star.com.
Taste of the NFL
Andrew serves as a digital partner with Shun Cutlery. Incredibly sharp edges and unmatched aesthetics set Shun knives apart from every other kitchen knife on the market today. In the great tradition of Seki’s sword smiths, every knife is handmade by highly skilled specialists and requires at least 100 handcrafted steps to complete.