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Cooking on the Edge of the World | Tasting the Wild Food of Newfoundland

Shop gear from this episode of DIRT: https://bit.ly/4ksCjya

In Newfoundland, the rhythm of life is dictated by survival. It’s a rugged existence, but the DIRT crew discovered it breeds a wild, abundant kinship. Their guide, chef Jeremy Charles, turned Newfoundland’s raw ingredients into world-class cuisine. He took them out to stock up his way—with fishing poles, shotguns, and foraging baskets. That resourcefulness fueled a final feast of everything from moose tongue to fresh urchin, served at a classic Newfoundland “shed party.”

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Original Music Score by Actual Magic | https://actualmagic.co/

#DIRT #newfoundland #adventure #food #travel #huckberry

Chapters:
00:00 Intro
09:10 Hunt
14:15 Fish
24:34 Gather
33:24 Shed Party

49 Comments

  1. "The only place in Canada where you can shoot a moose and then serve it in the restaurant". Man the western world has gotten so backwards.

  2. Josh, please come to the PacNW Oregon to see what real razor clams are like. holler at me, ill show ya mushrooms (both kind), wild turkey, deer, elk, and of course clams. MTB trails and secret surf spots if you are real special. 🙂

  3. Get your asses to Alberta. I can picture how great the episode would go.

    I would also love to help

  4. Once again, next level. Another journey where you feel like you're taken away and get to live the road less travelled. Seriously epic production and story telling.

  5. I'm a big fan of the channel, the work and this beautiful content. One question that comes to mind regarding the Eyewear Josh was wearing in this episode, may I please know the details of this very model: brand, frame color, lens size. They look comfortable, practical and for any outdoor, everyday wear for a man. Thank you!

  6. WHEN you get picked up by Netflix, please don’t change. Not just one of the best shows on YouTube. One of the best, period. Keep it up, guys! Thanks!

  7. "Inspiration from isolation" is a saying I'll hold onto. A country or regions cuisine is shaped by limitations and honed through need.

  8. Loved this episode. Newfoundland reminds me of some parts of Norway (where I’m from). Beautiful landscapes and wild nature. And the people seem so down-to-earth and kind. It struck some kind of chord in me — a longing for a simpler life. It almost made me cry. Would love to go there.

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