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Food Media

Seal or No Seal?

zippo | Aug 27, 201506:24 PM     3

excerpt:

Before we left for St. John’s, I watched every one of the videos posted about [chef Jeremy Charles] on YouTube (there are at least thirteen, and it didn’t take but an hour and a half). In one of them, the chef—ginger-haired and sturdy, who smiles into a squint that scouts for blow spouts above the surface of the waves—was hauling flanks of meat into a restaurant for a seal-focused feast. “It’s a wild, beautiful, organic meat that’s sustainably harvested,” he told the camera. “Whether it’s raw or cured, braised or stewed, it’s delicious.” The video pictured seal loins cooked à la ficelle in front of an open fire, and diners plucking chunks of roasted meat out of a cast-iron skillet. I began telling everyone I knew that I was heading to Newfoundland to eat seal, or rather, tried to drop it into the conversation in the same way you mention that your new car is a Tesla or that you’ve just taken your first ayahuasca trip at an Amazon resort.

Seal or No Seal?

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