Places kuchipatchis Wants to Go

Try a classic Necco candy bar being resurrected in a small suburban shop.

A six-story treehouse offers spectacular views of New York's Finger Lakes region.

This preserved wilderness hides the remains of a colonial grain mill used to feed George Washington's troops.

The largest source of fossilized insects anywhere.

Visitors can walk over the largest concentration of Columbian mammoths to have died from one event.

Dig for your own trilobites in this goldmine of invertebrates.

The land is full of geologic eye candy, such as otherworldly spires, mushroom-shaped hoodoos, and prehistoric fossils.

Easter in Westminster may be the only time and place to behold Edgar Allen Poe made entirely of Marshmallow Peeps.

Captain John Smith thought these cliffs were amazing in 1608 but sharks thought so 20 million years before him.

After hundreds of years of settlement, this once-bustling fishing village sunk into the Chesapeake Bay.

The shelves in the back of this thrift store are devoted to saving, not selling, retro tech.

This beloved Baltimore spot features caged dolls, a giant Pez collection, and many, many mannequins.

An eerie, decaying ghost town destined to fade into the forest.

This free, take-a-book shop seems like a trick but isn't.

Crammed into a Baltimore row house is an oddities shop that sells everything from skulls to dead insects.

This museum boasts the ninth-largest collection of insects in North America.

These delicate buggers are some of the rarest fossils that have bubbled up from the Tar Pits.

This protected reserve is home to a rare and beautiful species of flower.

Performers, intricate sets, and a real speakeasy tell the story of the 18th Amendment.

Beneath the surface, something slithers. And if you find it, prepare to be slimed and glowing.

Constant erosion has created a surreal landscape of bleached and preserved fallen trees.

Penn State's giant bug collection.

Locals call this magical moss-covered walkway the "Emerald Path."

The block of aged dairy is probably still edible after 2,300 years in a peat bog.