Bizarre Foods with Andrew Zimmern Season 13 Episode 13 Newfoundland: Moose Pies & Seal Flippers

In this episode of Bizarre Foods, host Andrew Zimmern travels to Newfoundland, Canada, to explore the unique and traditional foods of the region. His first stop is to meet with local chef Todd Perrin, who introduces him to a classic Newfoundland dish: moose pie. Moose meat is a staple in the province, and Todd prepares the hearty dish with a homemade pastry crust and root vegetable filling. Andrew is impressed with the dish, noting that it has a "meatiness and richness" that is hard to find in other meats.

Next, Andrew heads to a remote part of the island to witness a traditional seal hunt and sample one of the most controversial foods in the world: seal flippers. Seal hunting has been a part of the Newfoundland culture for centuries, and Andrew is eager to learn more about the process. He watches as the hunters bring in the seals and carefully butcher them, using almost every part of the animal. Andrew tries the flippers, which are traditionally boiled then fried, and describes the taste as "musky" and "gamey." He acknowledges the controversy surrounding the consumption of seal meat but emphasizes the importance of understanding and respecting different cultures and traditions.

Andrew's next stop is to visit a goat farm, where he tries a unique cheese made from goat's milk that has been aged for over a year. The cheese has a pungent aroma and strong, tangy flavor that Andrew compares to blue cheese. He also learns about the challenges and joys of running a small farm from the owners, who take great pride in producing high-quality dairy products.

The final stop on Andrew's culinary tour of Newfoundland is to meet with a group of Inuit hunters, who take him on a hunt for caribou. They track the animals through the snow and successfully take down a bull. Andrew helps with the butchering and preparation of the meat, and watches as the hunters use traditional techniques like smoking and drying to preserve it for the winter months. He also learns about the important role that caribou hunting plays in the Inuit culture, and how it has been threatened by climate change and modernization.

Throughout the episode, Andrew emphasizes the connections between food, culture, and the environment. He notes the importance of preserving traditional foods and techniques, while also adapting to changing circumstances and being mindful of sustainability. His experiences in Newfoundland provide a glimpse into the rich and complex culinary traditions of this remote and fascinating part of the world.