twitter, tony. do you agree with him? first, i much more prefer in the real world. if we want to talk about things that the left could learn from the he l election with jeremy c, it s the worst election for labor in 100 years in the u.k. the lesson is always remember that the people don t like it when you tell them that they don t count. the people in the u.k. voted for brexit. and those who were the remainers, they decided not to pay attention. the people in the united states, the electoral college voted for donald trump and hillary clinton won t admit them. stacy abrams won t admit the election in georgia. stop telling people what happened didn t happen. gas lighting won t happen on all of us. we re not going to let it happen. leland: if watch some of boris johnson s ads, pra perhaps the t
newfoundlanders as being, you know, poor and uneducated, kind of that goofie newfie stereotype kind of stuff that happened. and over the past 10, 20 years, there has been a real shift in how the rest of canada perceives newfoundland, but i think also as how newfoundlanders perceive themselves. and people i think are starting to say, hey, we don t have to just import food from the united states or canada. you know the stuff that we have here, the ingredients that we have here are actually pretty special. anthony: you could actually shoot a bird and serve it in a restaurant. you do that in montreal and you get arrested. you could shoot rabbits and serve them in restaurants. dale: yeah, we have the benefit of that here, yeah. anthony: this is an enormous and unique advantage. anthony: back at the shed, a classic fish and brews. a hearty sailor s stew of cod and hardtack. jeremy c: sweet. anthony: look at that. whoa, what s this? group: scrunchions. anthony: scrunchions
yourself. anthony: thank you, sir. jeremy c: there you go. anthony: whoa, that s a nice-sized one. dave: that s why these things went extinct. they bite like crazy. anthony: wow, i think that s the most successful fishing scene i ve had in many, many years. dale: we re surrounded by water, and we re not really a seafood-eating place. we live in this fish culture, it s been fishing here for hundreds of years, and the fish was not always accessible to people here. it was something that was always for export. anthony: right. dale: and so the fishery is changing a little bit. i think as well, it was always
dave: grab one. jeremy c: salted pork fat. dave: they re crisp. anthony: oh, god. dave: is that ridiculous? anthony: aw, i could just sit around in like some dave: pile that on some bread. anthony: some shit-stained underwear sit there in front of a television and eat those all day like aah. fred: you ll have to change then before jiu-jitsu, those are the same underwear. anthony: as one must. fred: yes. anthony: whoa, look at that, it s beautiful. fred: so are you searching for the parts? jeremy c: yeah, just trying to get a bit of everything, you know? anthony: garnished with scrunchions? fred: soigne. jeremy c: it s pretty much the dish. anthony: goddamn this is delicious. jeremy c: all good? you like it? anthony: yeah. jeremy c: excellent. anthony: oh, so good. jeremy c: my grandmother would be happy, it s good.
thought it wise to recruit some natives chef jeremy charles and his partner, jeremy bonia. it s an all-dude affair. anthony: what s on the menu today? jeremy c: cod fish. anthony: cod fish? jeremy c: yeah, or just fish. anthony: just fish? jeremy c: about fish we say, you know, fish is cod in newfoundland, you know? when you talk about fish, people just assume it s cod fish. jeremy c: living off the ocean is insane. it s unbelievable when you get out here and you see, and you re in the elements, it makes you really respect people who work on the water, you know what i mean? like dave: guys used to row out here. jeremy c: yeah, you know, they just realized what it takes to get it to the restaurant, it s not easy, right? so dave: respect the fish and chips a little more, right? jeremy c: respect the fish