Inspiration from Isolation - Chef Jeremy Charles on Hunting, Fishing, and Cooking in Newfoundland

In this episode, Tiffany talks to Chef Jeremy Charles about growing up on the island, coming back after years cooking abroad, and why Newfoundland's wild pantry is unlike anything else in the country. We get into moose hunting in Gros Morne, fly fishing for Atlantic salmon with his son, cod and the moratorium, the JC King lobster truck, his Wildness book and why he scrapped the first version, the fight against open pen fish farming, and what he wishes people understood about Newfoundland beyond the stereotypes. GUEST LINKS Jeremy Charles on Instagram: https://www.instagram.com/chefjeremycharles/ Wildness by Jeremy Charles (Phaidon): https://wildnessbook.ca/ JC King Lobster (Norris Point, NL):https://www.instagram.com/jc\_kinglobster/ Off The Table (open pen salmon farming advocacy): https://offthetable.ca/ Atlantic Salmon Federation: https://www.asf.ca/ \_\_\_\__ Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life. Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear: https://www.silvercore.ca/club Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online Training and Services: https://www.silvercore.ca/ Merchandise: https://www.silvercore.ca/collections/all-merchandise Blog: https://www.silvercore.ca/blog Host Instagram: https://www.instagram.com/bader.tiffany Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors Contact: info@silvercore.ca 604 940 7785 www.silvercore.ca All content on this channel is for informational purposes only.  Always follow the law, follow safe handling practices and train with qualified professionals.  Silvercore assumes no liability for the use or misuse of any information shown here. \_\_\_\__ TIMESTAMPS 00:00 Introduction and how growing up with grandparents shaped Jeremy as a cook 02:30 Life in Newfoundland outside St. John's: gardens, root cellars, food fishery 04:00 JC King Lobster truck in Norris Point and cooking with his kids 06:00 Cooking in season and the quality of Newfoundland ingredients 07:00 Serving wild meat at Raymond's and the unique legal situation in Newfoundland 09:00 Atlantic Canadians and the pull to come home 10:00 Leaving at 19, culinary school in Montreal, and the road back to Newfoundland 13:00 Jeremy's desert island Newfoundland ingredient: cod, snow crab, and moose 14:30 The whole-fish approach to cod: tongues, cheeks, roe, and livers 15:00 His death row meal: his grandmother's fish and brewis 17:00 Newfoundland cuisine as food born from necessity, not limitation 19:00 The cod moratorium, the snow crab and shrimp shift, and mackerel in the bay 20:00 Fly fishing for Atlantic salmon: opening day, Hank, and time standing still on the river 22:30 Working at a fly tying shop in Montreal and the path to culinary school 25:00 Being called an ambassador for Newfoundland and how Michael Stadtlander gave him confidence 27:00 Building relationships with fishermen, divers, and growers to supply Raymond's 30:00 How the restaurant flipped the script on the white box delivery system 33:00 Newfoundland winters: wood sheds, bottling moose, peas pudding, and inspiration from isolation 35:00 Jiggs dinner and peas pudding ravioli with pot liquor 37:00 The making of Wildness: scrapping the first version, Phaidon, and shooting in the private dining room at Raymond's 42:00 Moose hunting in Gros Morne: helicopter drop, canvas tents, bow season, and the moose camp cookbook 48:00 Caribou in Newfoundland: the $25,000 tag, brainworm, and declining populations 50:00 Open pen salmon farming, wild Atlantic salmon, and speaking at Davos 54:00 Government mismanagement of wild fish and what it means for future generations 57:00 What Jeremy wishes people understood about Newfoundland beyond the stereotypes 01:01:00 An open invitation: lobster rolls, salmon fishing, and iceberg ice in your drink