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

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.”