In-between filming DIRT Japan episodes, the crew made the most of their mid-adventure layover and went on a breakneck tour of Tokyo in 24 hours. Think skateboards and BMX bikes carving through the city. Drive-through shopping at Josh's favorite vintage spots. And picking up some new boots at Red Wing for the remaining journey ahead. We to got to see first-hand all of the cool ways that Tokyoites have been reinventing classic Americana style—which has got us inspired…and itching to go back ASAP.

In-between filming DIRT Japan episodes, the crew made the most of their mid-adventure layover and went on a breakneck tour of Tokyo in 24 hours. Think skateboards and BMX bikes carving through the city. Drive-through shopping at Josh's favorite vintage spots. And picking up some new boots at Red Wing for the remaining journey ahead. We to got to see first-hand all of the cool ways that Tokyoites have been reinventing classic Americana style—which has got us inspired…and itching to go back ASAP.

Atlanta is a city famous for vibrant art and tasty food, so for this episode the DIRT team went looking for the real people behind the scenes working to make this city so special. Josh meets celebrated chefs, barbers, farmers, and even a butter-wrapping machine dubbed André 4000 because he's "the second best 'wrapper' in Atlanta"—though special guest Killer Mike would probably take issue with that. Thirty years ago the real André announced to the world "the South got something to say," so tune in and listen up.

Atlanta is a city famous for vibrant art and tasty food, so for this episode the DIRT team went looking for the real people behind the scenes working to make this city so special. Josh meets celebrated chefs, barbers, farmers, and even a butter-wrapping machine dubbed André 4000 because he's "the second best 'wrapper' in Atlanta"—though special guest Killer Mike would probably take issue with that. Thirty years ago the real André announced to the world "the South got something to say," so tune in and listen up.

Hop in the float plane—a new episode of DIRT just dropped. Host Josh Rosen makes his way back to Alaska, “the land of air, sea, and sky,” for the first time since a family trip in ’93. All feast, no sleep is the name of the game as Josh makes the most of Alaska’s abundant and legendary daylight alongside local guides, fishermen, and even a couple grizzlies. There’ll be plenty of time to hibernate in winter. But for now—join us—there are halibut to filet, rainforest ’shrooms to forage, and mountainside meals to cook up.

Hop in the float plane—a new episode of DIRT just dropped. Host Josh Rosen makes his way back to Alaska, “the land of air, sea, and sky,” for the first time since a family trip in ’93. All feast, no sleep is the name of the game as Josh makes the most of Alaska’s abundant and legendary daylight alongside local guides, fishermen, and even a couple grizzlies. There’ll be plenty of time to hibernate in winter. But for now—join us—there are halibut to filet, rainforest ’shrooms to forage, and mountainside meals to cook up.

For DIRT’s first trip across the pond, host Josh Rosen dove head first into Ireland. From long-held traditions to the modern-day artisanal movement, he unearthed the multicultural goldmine between the highlands and the Wild Atlantic Way—with stops for surfing, a seaweed bath, and a couple holes of golf spectated by free-range goats, of course. Foraged cocktails? Fresh crabs from Galway Bay? It’s all on the table in this epic road trip inspired episode rooted in community, homegrown ingredients, and the damn good people who bring it all together.

For DIRT’s first trip across the pond, host Josh Rosen dove head first into Ireland. From long-held traditions to the modern-day artisanal movement, he unearthed the multicultural goldmine between the highlands and the Wild Atlantic Way—with stops for surfing, a seaweed bath, and a couple holes of golf spectated by free-range goats, of course. Foraged cocktails? Fresh crabs from Galway Bay? It’s all on the table in this epic road trip inspired episode rooted in community, homegrown ingredients, and the damn good people who bring it all together.

New. York. City. That’s where our host Josh Rosen kicks off his journey in Episode 4—and where he lived for 16 years and started up the surf-centric apparel brand, Saturdays NYC. Back in his old stomping grounds, Josh first meets up with the award-winning chef and Mumbai native, Chintan Pandya, currently blowing up the New York food scene with his unapologetic and authentic Indian cuisine (pro tip: try the goat brains). Next, Josh travels through the boroughs, heads upstate, and along the coast to source local ingredients—from sake brewers and pig farmers to catching fresh lobster just 100 miles from Wall Street. As always the adventure will end with a feast, right back in Chintan’s kitchen.

New. York. City. That’s where our host Josh Rosen kicks off his journey in Episode 4—and where he lived for 16 years and started up the surf-centric apparel brand, Saturdays NYC. Back in his old stomping grounds, Josh first meets up with the award-winning chef and Mumbai native, Chintan Pandya, currently blowing up the New York food scene with his unapologetic and authentic Indian cuisine (pro tip: try the goat brains). Next, Josh travels through the boroughs, heads upstate, and along the coast to source local ingredients—from sake brewers and pig farmers to catching fresh lobster just 100 miles from Wall Street. As always the adventure will end with a feast, right back in Chintan’s kitchen.

In Episode 3, Josh starts off in the Twin Cities where he meets up with Yia Vang, an award-winning Hmong chef and restaurant owner, bringing his family’s traditions and flavors to the American Midwest. As Josh heads up north to Duluth and the boundary waters, he’ll meet plenty of farmers and foragers—harvesting mushrooms, wild rice, and catching a few fish (and waves) along the way. It all wraps up with an epic feast hosted by Yia back in the cities.

In Episode 3, Josh starts off in the Twin Cities where he meets up with Yia Vang, an award-winning Hmong chef and restaurant owner, bringing his family’s traditions and flavors to the American Midwest. As Josh heads up north to Duluth and the boundary waters, he’ll meet plenty of farmers and foragers—harvesting mushrooms, wild rice, and catching a few fish (and waves) along the way. It all wraps up with an epic feast hosted by Yia back in the cities.

In DIRT Episode II, New Orleans, Josh links up with Mason Hereford (owner of award-winning sandwich shop Turkey and the Wolf) and then hits the road for some epic hog hunting, swamp fishing, crawfish and oyster harvesting, and exploring Louisiana’s only water buffalo dairy farm. It all culminates in one incredible feast featuring unique regional dishes prepared by Mason with the help of some local friends.

In DIRT Episode II, New Orleans, Josh links up with Mason Hereford (owner of award-winning sandwich shop Turkey and the Wolf) and then hits the road for some epic hog hunting, swamp fishing, crawfish and oyster harvesting, and exploring Louisiana’s only water buffalo dairy farm. It all culminates in one incredible feast featuring unique regional dishes prepared by Mason with the help of some local friends.

Foraging for mushrooms, diving for oysters, harvesting wild honey, and beyond—adventure and food have always been interconnected. In Huckberry’s inaugural episodic series, DIRT, host Josh Rosen guides us on missions beyond the city limits to source food and ingredients unique to their region. With the help of some truly inspiring local experts, Josh and the team will cook up a meal with nearby chefs that not only speaks to the region’s unique landscape but the surrounding community.

Foraging for mushrooms, diving for oysters, harvesting wild honey, and beyond—adventure and food have always been interconnected. In Huckberry’s inaugural episodic series, DIRT, host Josh Rosen guides us on missions beyond the city limits to source food and ingredients unique to their region. With the help of some truly inspiring local experts, Josh and the team will cook up a meal with nearby chefs that not only speaks to the region’s unique landscape but the surrounding community.