‘Parts Unknown’ – Dining on moose in Newfoundland


Newfoundland a seafood lover’s paradise

Anthony Bourdain of ‘Anthony Bourdain: Parts Unknown’ Sunday on CNN

Q: What were the more noteworthy stops for you in Season 11 of “Parts Unknown”?

A: Well, I think the lead-off show in West Virginia was a really amazing experience. It’s an extra-long episode because we got so much good material. You know, it’s a location and a culture very different than the one I grew up in, but I was thoroughly enchanted by it, and I think people are really going to be surprised by what they see. And Hong Kong is a real highlight as well. I’m very excited about that one largely because of who worked on it.

Q: You said you had a lot of fun firing the automatic weapon in that episode.

A: I think it would be foolish and dishonest of me to pretend that it is not. You know, there are many reasons why people buy these things and that’s one of them. Whether that’s a good idea and whether we want it as a nation is another.


Q: In your episode on Newfoundland, you paint the Canadian island province as a seafood lover’s paradise. Is it?

A: It is. It’s very much a hunter/gatherer culture traditionally and struggling in recent years because of the moratorium on cod fishing. But delicious food and beautiful country and really a good growing and imported food culture. I mean, there’s some great restaurants there.

Q: And on camera, the moose you had looked incredible.

A: It was delicious. I’ll tell you, it’s the only place I’ve been where they sell moose in supermarkets (chuckles). You know, we spent all day hunting moose and did not succeed.


Q: How would you describe the meat?

A: Kind of like venison. It’s less gamey, in my view.

George Dickie

George Dickie

George Dickie has been a features writer for Gracenote/Tribune Media Services since 1989, when “Hee-Haw” was still on the air and George “Goober” Lindsay was his first interview. His early interviews ranged from Jim Henson and Dick Van Dyke to Phil Collins and the Dixie Chicks.

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