Matty Matheson Explores The Best of Canda! | Dead Set on Life

Added: 2026-05-13

[00:00:00]Whoa, >> that's the leader.

[00:00:04]>> Let's go see if they uh they have a healer for you.

[00:00:06]>> Okay, they look pretty suspicious, but >> I'm just looking to be healed. I just want to be healed for battle.

[00:00:11]>> We tried to go to the village and uh we just got attacked on the on the way here.

[00:00:16]>> You pray to >> Yes.

[00:00:19]>> Is that correct?

[00:00:20]>> Yes.

[00:00:20]>> Okay.

[00:00:21]>> I'm son of bear.

[00:00:23]>> Son of bear.

[00:00:24]>> Son of bear. Okay.

[00:00:26]>> They're going to help you. They're going to help me. Thank you.

[00:00:37]There you go.

[00:00:39]>> May the gods shine happiness upon your world.

[00:00:42]>> Happiness is an excess.

[00:00:44]>> Happiness is an excess.

[00:00:46]>> Okay.

[00:00:46]>> All right. We'll keep that in mind.

[00:00:57]You don't die like this. You got another year at this.

[00:01:20]I'M MADDIE MAT. THIS IS DEAD SET ON LIFE. Ta ka t ka.

[00:01:30]Good morning everyone. You can see behind me that there's nature. Quebec is full of nature. It's more than just poutine people. It's a way of life out here. You know what laring is? She had too many whisies. That's liveaction role playing.

[00:01:49]Have you ever fought demons and people that are hairy? Like uh the guys with the [ __ ] things? No. I'm also going to be doing SOME AMATEUR WRESTLING. GOT IT. BOOM. I'M GOING TO BE HANGING OUT WITH [ __ ] wrestlers. And as my friend Tommy Cruz says, QUEBEC IS PERFECT. I'M HERE TO CHECK OUT ONE THING. THE QUEBEC IDENTITY. THIS IS DEAD SET ON LIFE. MY BRIDGE.

[00:02:16]BRIDGET, I LOVE QUEBEC. This province is beautiful, but over the years, it's gone through a bit of an identity crisis.

[00:02:25]Quebec has always struggled to maintain cultural independence within Canada while still trying to fit into the country as a whole. But what effect has that had on the people of Quebec? I'm meeting up with Tommy Cruz, a Montreal DJ who's French as maple syrup, but makes music inspired by southern hip hop. We're going to hit the countryside to experience the uniqueness of Quebec and its people.

[00:02:47]>> I want to put the stereotypes aside and just live my life the Quebec way.

[00:02:51]>> Exactly, man.

[00:02:52]>> I'll get the poutin cam kard >> poutine originated in Quebec and is a fast food dish made from French fries, cheese curds, and chicken gravy. It looks like it belongs in the toilet bowl, but it tastes like heaven. What are your thoughts on like poutine as the Canadian national dish? There's a lot of misconceptions about actually what poutine is.

[00:03:17]>> I mean, I had never had good poutin outside of Quebec.

[00:03:20]>> Like, how do you think like >> I mean, >> Canada getting all the respect of like poutin, but it's actually just a Quebec thing.

[00:03:26]>> I mean, if they are able to get the good Kurds >> Yeah.

[00:03:29]>> and a good sauce, >> then they already got something.

[00:03:33]>> Tommy Cruz.

[00:03:34]>> Yeah.

[00:03:34]>> You're very creative, right?

[00:03:36]>> I'm a DJ. I produce. I make beats.

[00:03:40]>> I did those Memphis Confidential tapes, >> right?

[00:03:43]>> Which I just dropped the second volume.

[00:03:45]And I played this stuff in Memphis.

[00:03:47]>> Yeah.

[00:03:48]>> And like I got like a lot of love for it.

[00:03:51]>> Okay.

[00:03:51]>> And I was a white French kid coming down to Memphis playing Memphis music.

[00:03:55]>> You really take the best stuff.

[00:03:57]>> You dig like you find the right samples to be from the north and >> I don't know Montreal French kid like >> Yeah. I want to do something like different every time.

[00:04:12]>> This is like, you know, 45 minutes an hour outside of Montreal and you're in like gorgeous, gorgeous countryside.

[00:04:21]>> I used to live on a farm growing up, but I've been in living in the city for 8 years. So, anytime I can go away from the city to this is like it's like a gift. Like I I've learned to enjoy it way more than when I was growing up.

[00:04:37]>> Yeah.

[00:04:39]>> Car trips to a new land.

[00:04:47]Skyers fill everything.

[00:04:53]The river runs green just for me.

[00:05:03]Let's do some flips by the water.

[00:05:11]It's >> hot as [ __ ] >> Yeah, my friend.

[00:05:13]>> Should we go get some ice cream?

[00:05:15]>> Yeah, let's go. I know the right spot.

[00:05:17]>> What kind of ice cream are we going to get?

[00:05:19]>> I don't know. For myself and anything involving cookie dough, >> ice cream is the best.

[00:05:26]>> Ice cream.

[00:05:27]You scream. We all scream for ice cream.

[00:05:34]Ice cream.

[00:05:37]>> Tommy's been buying ice cream from Lie to Coke to Cook since he was a kid. It's a Quebec staple.

[00:05:43]>> I think we need to eat every single one.

[00:05:45]Over 300 farms have been supplying this family business with locally sourced, highquality milk and cream that makes their ice cream so famous.

[00:05:57]We just tried 24 ice creams.

[00:05:59]>> Taste 24.

[00:06:01]>> You can't afford to live the way we live.

[00:06:10]>> So what makes this so successful here?

[00:06:32]All local farmers.

[00:06:46]Oh, it's cold.

[00:06:49]It's freezing in here.

[00:06:51]>> Whoa.

[00:06:53]Oh, wow.

[00:06:55]>> Oh, that's a fit.

[00:07:03]>> Do you think that this could be duplicated elsewhere outside of Quebec?

[00:07:24]My ice cream.

[00:07:25]>> Yeah.

[00:07:30]>> ICE CREAM.

[00:07:33]>> ICE CREAM.

[00:07:35]>> I truly hope that you're able to see the uniqueness of the characters out here.

[00:07:41]But for real though, >> while amateur wrestling may not be exclusive to Quebec, it's an extremely popular pastime throughout the province.

[00:07:49]Northern Championship wrestling is one of the longest running amateur wrestling leagues in the country. I'm going to be meeting Stephanie Sinclair. She's going to show me what it's like to take on a whole new identity in the ring.

[00:08:02]>> Hey, Ashante. Maddie.

[00:08:04]>> Stephanie. Nice to meet you.

[00:08:05]>> Nice to meet you.

[00:08:07]>> What?

[00:08:09]>> Yeah. Yeah.

[00:08:10]>> What is that?

[00:08:11]>> Happy me.

[00:08:12]>> Happy to meet me. Oh, nice to meet you.

[00:08:15]>> So, how long have you been involved with the the wrestling community here?

[00:08:29]throwing people off chairs and like hitting people.

[00:08:33]Yeah.

[00:08:41]>> Exactly like that.

[00:08:43]>> Agile. I'm very agile. High agility, low stamina. Like a like a fast cat and then sleepy cat.

[00:08:54]>> You So you're a sleepy cat.

[00:08:56]>> Maybe seconds after I'm fast cat. Okay.

[00:08:59]>> Okay. Let's go get changed.

[00:09:00]>> Yeah. Go get wrestling.

[00:09:01]>> Yeah.

[00:09:08]>> While Stephanie was testing the ring, I decided to get into character.

[00:09:11]>> You get pumped up. What do you do? I don't know how to get pumped up. I've never wrestled before. Lazy cat. You know, I'm just And then cuz my stamina is low but my agility high.

[00:09:26]Stephanie the striker.

[00:09:28]You bum. [ __ ] talk. Stephanie, I'll kill you. Is that what you say? You kill. You don't want to kill people, do you? MEOW.

[00:09:35]>> STEPHANIE SINCLAIR, YOU WANT A PIECE OF ME? YOU KNOW WHO I AM? I'M LAZY CAT AND I WILL RUN YOU THROUGH THE RING.

[00:09:44]>> THEN YOU CAN GO MEOW THEN AND THEN MEOW.

[00:09:46]Then you go meow.

[00:09:47]>> That was good. Thank you. Thank you for that.

[00:09:51]You scared me.

[00:10:03]Okay.

[00:10:05]Are you ready? A >> little bit ready.

[00:10:29]OKAY.

[00:10:44]AH.

[00:10:46]Get out. Get off of me, lady.

[00:10:50]>> Let's go get some [ __ ] cheeseburgers.

[00:10:53]>> Dick hands.

[00:10:55]>> Are you very excited?

[00:10:56]>> Classic Quebec.

[00:11:00]>> This is the perfect thing to eat after.

[00:11:02]>> Yes.

[00:11:03]>> Wrestling.

[00:11:04]>> After wrestling.

[00:11:06]>> You would never want to eat this before you have to wrestle.

[00:11:08]>> No.

[00:11:09]>> Barf.

[00:11:13]How different is Stephanie the Striker St. Clair than Stephanie St. Clair?

[00:11:29]Thank you.

[00:11:30]>> Really excited to see you, >> Stephanie the striker.

[00:11:34]>> Yeah.

[00:11:35]>> Strike some people down.

[00:11:38]>> As Stephanie prepared for a match, I talked to some wrestlers backstage >> in Quebec right now like wrestling's so big. Why is it so specific to Quebec?

[00:11:48]>> They literally give it their all. Like they're putting their life on the line.

[00:11:52]They really want to make it to the top.

[00:11:54]You have uh guys from Lenton National was really big in the 80s and 70s on TV.

[00:11:59]Now you see guys like Sami Zayn and Kevin Owens on WWE. These are guys that wrestled in smaller Quebec feds like they've wrestled FNCW.

[00:12:09]>> Hey, I'm excited to see you smoke. How big is the wrestling scene and community here in Quebec?

[00:12:19]Foreign Wrestlers are these characters that they create and they get to escape and be different people and they get to come and participate in this sport and it's like a full release on both parties. You took it easy on me. You took it easy on me.

[00:13:05]>> I think do I have the red mark?

[00:13:07]>> No.

[00:13:07]>> You inside?

[00:13:09]>> Very tough.

[00:13:10]>> Very >> me inside. Oh, sad. Scared.

[00:13:14]Liveaction role playinging has become a pastime in Quebec over the years. The Bellanos is one of the province's biggest events. Nearly 600 players gather for a 3-day experience, which takes place on a 158 acre plot of land.

[00:13:28]>> Hey, Charles.

[00:13:29]>> Yes.

[00:13:30]>> Hey, nice to meet you, man.

[00:13:31]>> Hi.

[00:13:31]>> So, this is it. This is the where you can get your weapons.

[00:13:35]>> What do you got?

[00:13:35]>> Weapons. Weapons.

[00:13:37]>> Get outfitted. Beautiful leathers. How does this work? Like, how did like this is a big kind of world out here? Usually the first step is the Dungeons and Dragons.

[00:13:47]>> People just want to play.

[00:13:48]>> Exactly.

[00:13:49]>> People wanna >> play a role and act it out.

[00:13:51]>> Yeah. Does everyone hate the orcs?

[00:13:53]>> Mostly. Yeah.

[00:13:54]>> The orcs are not cool, dudes. So, what world are we in right now? Where what what what is this called?

[00:14:00]>> It's called Le Bellos. The lands of Bellanos.

[00:14:04]>> The lands of Bellanos.

[00:14:05]>> Yes.

[00:14:06]>> I'm here in the world of Bellanus.

[00:14:09]I'm going to kill some [ __ ] orcs. I don't give a [ __ ] give a [ __ ] about orcs about to bring some [ __ ] pain to Bell anus.

[00:14:17]>> So, should I get outfitted? I feel like we need to we should probably get going, right?

[00:14:21]>> Sure thing.

[00:14:22]>> You're killed.

[00:14:23]>> I'm Scottish. I'm Scottish. My name in in Gaelic, Matthew Mat means gift of God, son of bear.

[00:14:30]>> Really?

[00:14:31]>> Yeah. Just to let you guys know that.

[00:14:34]>> Gift of God, son of bear out here in Bellanus.

[00:14:36]>> Bellanos. Yeah.

[00:14:37]>> Bellanos.

[00:14:39]Gift of God, son of bear. Scottish as [ __ ] Let's get me outfitted.

[00:14:43]>> Let's get you outfitted.

[00:14:44]>> It's the old three buckle belt.

[00:14:47]Amazing.

[00:14:47]>> Is there a a weapon gifting?

[00:14:50]>> That's usually the ceremony.

[00:14:51]>> Yeah.

[00:14:52]>> Yeah. Exactly.

[00:14:54]And I'm lending you my sword. That's I'm giving you the sword. Okay.

[00:14:59]>> So, I'm lending you my sword.

[00:15:00]>> L. Thank you.

[00:15:02]>> There you go.

[00:15:04]>> So, you're now coming into the lands of Bellanos.

[00:15:07]>> Okay. I >> think it's time you you get in character.

[00:15:10]>> Okay.

[00:15:11]>> Yeah. So, >> son of bear.

[00:15:14]>> Son of bear. You're just a a fighter from Colonia.

[00:15:18]>> Okay.

[00:15:19]>> Looking for work as a sell sword.

[00:15:21]>> Okay. I'm I'm modest, but I'm dangerous.

[00:15:24]>> Exactly.

[00:15:25]>> Yeah. Has anybody ever on like shrooms >> sometimes?

[00:15:27]>> Yeah.

[00:15:30]>> This is perfect shroom world. This is amazing. People have built whole villages. Over the years, players have built over 40 different structures in which they eat, sleep, and plan their attacks. They remain in character during their entire stay in Bellenos. So, here we are. What What fortress is this?

[00:15:48]>> That one is Siptosis.

[00:15:50]>> Siptosis.

[00:15:51]>> Siptosis.

[00:15:52]>> Okay. And uh you'll see a lot of Whoa.

[00:15:57]>> Yeah. I don't think that's a that's not a good sign.

[00:16:01]>> Hello.

[00:16:07]me.

[00:16:08]>> Your name? Just tell me your name.

[00:16:11]>> Oh, son of the bear.

[00:16:12]>> Oh, son of bear.

[00:16:14]>> Yeah, they don't look like very savory characters. I don't think we'll >> no >> stay here long.

[00:16:19]>> I don't think we'll stay.

[00:16:20]>> No.

[00:16:20]>> Hi, I'm Maddie.

[00:16:23]>> These fortresses are amazing.

[00:16:31]I think uh >> I think somebody wants to duel you.

[00:16:35]>> Someone wants to d me?

[00:16:36]>> Yeah.

[00:16:46]She >> just called me a [ __ ] I think it's time to get your sword out.

[00:17:23]SON OF BEAR.

[00:17:24]>> SON OF BEAR.

[00:17:29]>> Son of bear.

[00:17:33]>> So when you pay your fee to come in, does that all go into like pay like building the structures and like that?

[00:17:38]mostly in the structures. Yeah.

[00:17:40]>> Yeah.

[00:17:41]>> At the end of three full days of LAR, the players of Bellanos hold a free-for-all battle. I've been invited to take part.

[00:17:53]>> So, we're about to start the battle.

[00:17:57]the uh kind of the referees are telling the rules and the objective is to grab the wheelbarrow full of gold or something like that and we have to bring that to like our home base kind of thing. This is for real.

[00:18:14]Son of bear is never scared.

[00:18:18]I only have honor for death.

[00:18:21]I wish it upon all my enemies and I hope that I have a respectful death.

[00:18:27]But I will fight till the day I die for my world, for my people.

[00:18:33]>> We're on the move.

[00:18:34]>> We're on the move.

[00:18:49]>> All right, let's go. Let's go.

[00:19:01]The battle was super intense and it wasn't at all what I expected. It's extremely physical and felt almost like a football game. If there was any strategy to our attack, I was completely unaware of it. I just ran full speed towards the wheelbarrow and tried not to get slashed or stabbed by any swords or spears.

[00:19:25]I'm dead.

[00:19:26]>> I just got killed. I'm not good at this.

[00:19:49]It's very difficult to fight wars.

[00:19:53]Don't fight wars.

[00:20:01]>> Some people really whack you.

[00:20:05]Our battle was over and it was valiantly fought. Balance was once again restored in the land of Bellanos. The various waring factions and races called a temporary truce as they congregated in the village for a celebratory pig roast.

[00:20:24]Unfortunately, larpers can't cook for [ __ ] >> Help me.

[00:20:27]>> So, I offered to help out when things got a little out of hand at the grill.

[00:20:31]>> Holes are too high and it's too low.

[00:20:32]>> You guys have bricks. In that moment, I felt the kinship with my fellow warriors and had restored the honor I'd lost on the battlefield.

[00:20:43]>> It's all good.

[00:20:48]Sandwich is going to be good right now.

[00:20:49]Amazing.

[00:20:50]>> Some iced water.

[00:20:51]>> This is not for anyone else. This is for you guys. You've built a sustainable fantasy world that people can actually live in.

[00:20:59]>> Exactly. the time and consideration that goes into this is a lifestyle. Why do you think that in Quebec LAR is so popular?

[00:21:09]>> It's playing a role, but it's also affirming an identity as a metaphor for the role that you've given yourself, >> right?

[00:21:18]>> So, you play and you act out the role that you've given yourself and try to make that as uh as influential as possible, >> you know? Like I I would make fun of this back home. Like I'm like LAR is crazy. Like these guys are run row swords. Like what the [ __ ] are these guys doing? And then I come here I'm like okay, you know, like I'm like I like this. I I I enjoyed myself. It was really fun running around the woods [ __ ] battling people. Whether it's transforming into a villain in the wrestling ring or becoming a hero on the battlefield, Quebec's history seems to have created an environment which encourages people like Tommy, Stephanie, and Charles to explore their selfidentity free of judgment as they attempt to recognize their own potential. As for Son of Bear, he will fight another day and it will be glorious.

[00:22:07]>> SON OF BEAR. SON OF BEAR.

[00:22:17]We're out HERE IN TRON, NOVA SCOTIA, BABY.

[00:22:49]The day you don't die like this.

[00:23:00]You got another year at this.

[00:23:12]I'M MADDIE MAT. I'M OUT HERE IN HALIFAX.

[00:23:15]THIS PLACE IS AMAZING. I'M MEETING UP WITH HURRICANE HEIDI. WE'RE GOING TO BE EATING some amazing bakers. [ __ ] my life.

[00:23:24]SHE'S THE BEST FEMALE MOTOCROSS DRIVER, RIDER, WHATEVER it is. SHE'S TAKING ME ACROSS NOVA SCOTIA, HIDING AND GRIPPING AND RIPPING. MAYBE I'LL FALL OFF. I'LL WAIT AND LET YOU GUYS FIND OUT. WHOA, WHOA, WHOA. WE GOT LOBSTERS.

[00:23:40]We're hitting Cape Breton to meet up with the NUT BROTHERS AND GOING LOBSTER FISHING. WE'RE MEETING UP WITH BRIAN PEQUARD, who owns and operates BITE HOUSE, THE BEST NEW RESTAURANT IN ALL OF CANADA. WE'RE GOING TO THE DUTCHMAN CHEESE FACTORY. MEETING UP WITH WILL.

[00:23:57]HE'S GOT A COOL BEER. I'M OUT HERE. NOVA SCOTIA, one of Canada's three maritime provinces, Nova Scotia is the largest lobster exporter in the entire world.

[00:24:11]>> Heidi, >> before the season ends, I want to get my hands on some fresh lobster. So, I'm taking retired motocross champion, now full-time baker Heidi Cook on a lobster fishing road trip.

[00:24:22]>> Hello, Heidi.

[00:24:24]>> Hey.

[00:24:24]>> Hey. How are you?

[00:24:25]>> Come on in.

[00:24:26]>> Smells good. Welcome to the Brookfield Bakery and Hurricane Heidotti's Cafe.

[00:24:31]>> Thank you so much. This is beautiful.

[00:24:32]>> Thanks for coming.

[00:24:34]>> Smells like a bakery.

[00:24:35]>> It's a bakery. It's been a bakery for a long time.

[00:24:37]>> How long has it uh been around?

[00:24:39]>> I'm third generation.

[00:24:40]>> Third generation.

[00:24:41]>> Yeah. My grandpa and then my my dad and now me.

[00:24:44]>> Is there like the OG cookie or bread that has been that your grandpy started making?

[00:24:48]>> Yeah. The cinnamon biscuits would be an OG. And the raisin bread. People like our raisin bread.

[00:24:52]>> The raisin bread, I've heard, is is pretty pretty famous out here.

[00:24:56]>> Yeah, it is. But I guess I take it for granted cuz I, you know, you're in >> your entire life.

[00:25:00]>> Exactly.

[00:25:01]>> Heidi wanted to show me how to make snowmobile squares. They're an East Coast classic and I used to love them as a kid.

[00:25:07]>> So these are snowmobile squares.

[00:25:09]>> I think they're called snowmobile because we always took them when we went snowmmoiling.

[00:25:12]>> Right.

[00:25:12]>> I don't know what they're actually called.

[00:25:14]>> They're called snowmobile squares.

[00:25:16]>> My mom still like whenever she ss like gas, she's like, "Oh, it reminds me of the snowmobiles."

[00:25:21]>> Yeah.

[00:25:21]>> What do you think?

[00:25:22]>> That looks perfect to me. I have a uh gentle touch.

[00:25:26]>> You do have a gentle touch. Let's make some uh topping then.

[00:25:30]>> Okay.

[00:25:32]>> Oh, I lost.

[00:25:34]>> One more.

[00:25:36]>> There you go.

[00:25:38]>> I like chocolate.

[00:25:40]>> So then we're just going to melt that down.

[00:25:42]>> That's going in. We just hit that.

[00:25:43]>> Little butter. Little salt. Salty is always good. What's that? Lard.

[00:25:47]>> Nope. This is the condensed milk.

[00:25:49]>> Oh, that's the condensed milk.

[00:25:50]>> Hey, >> the baker's dream. This is my kind of dessert.

[00:25:54]>> Very dramatic pouring. I like it.

[00:25:56]>> It's Stevie.

[00:25:56]>> Yeah, that's right.

[00:25:59]>> Nice strokes. You have beautiful technique.

[00:26:02]>> It's good.

[00:26:02]>> That's beautiful. Now that little chunk of dough there just gets flicked on top in little chunks. Yep.

[00:26:10]Flick it. You know that how you chefs flick.

[00:26:13]>> Yeah. How we season.

[00:26:14]>> Yeah. Season. That's it. Yeah. You You got it. That's it pretty much.

[00:26:18]>> It's like packing packing tobacco. Yeah, that's right.

[00:26:26]>> Brookfield, Nova Scotia, the home of Snowmobile Squares.

[00:26:32]>> This is so hot on my hands. Can you move?

[00:26:37]>> I don't want to spit on it.

[00:26:45]>> It's still too hot.

[00:26:48]>> These are my favorite squares.

[00:26:49]>> These are so good. They're my fave.

[00:26:52]>> What What's left to do?

[00:26:53]>> Uh do you want to ride a bike?

[00:26:54]>> Yeah.

[00:26:55]>> Uh I live next door and the bike's there.

[00:26:56]>> You live right next door?

[00:26:57]>> Yeah.

[00:26:58]>> Yo, let's hit it.

[00:26:58]>> Okay. You got to start it though.

[00:27:00]>> If I start Yeah. Oh, >> okay. I'll be >> totes.

[00:27:05]>> No. Come on. Yo, this chick's from Brookfield. Let's go.

[00:27:12]>> In addition to being a great baker, Heidi is also a multi-time Canadian women's motocross champion. We're going to hit the local track later for a proper rip.

[00:27:20]>> Get right on it.

[00:27:21]>> I got to get on it.

[00:27:22]>> Yeah.

[00:27:24]>> Okay, >> there we go. Oh, we're almost there.

[00:27:29]>> What am I doing wrong?

[00:27:30]>> I think it's your kick release.

[00:27:32]>> Yeah, >> you need a bigger a little snap. Yeah, those are the ones you need.

[00:27:37]>> Okay.

[00:27:39]>> Oh, she might be getting flooded now.

[00:27:43]>> [ __ ] Let me try.

[00:27:47]>> Okay, I'll try.

[00:27:49]>> I don't know.

[00:28:19]Holy [ __ ] >> Oh, he's down.

[00:28:25]>> THERE YOU GO. FIRST WIPE OUT.

[00:28:28]>> OH, just ate [ __ ] on the old dirt bike. That thing's got some >> It's got some torque.

[00:28:35]>> I went to go like stop and like turn around here slowly. Yeah. And I just like [ __ ] like went and it just came right out under me on the grass.

[00:28:44]>> It'll be a little bit easier once you get on the track.

[00:28:46]>> Yeah.

[00:28:46]>> Yeah. Trust me. I promise.

[00:28:51]>> I'm grateful my good friend Heidi was kind enough to show us her Nova Scotia.

[00:28:55]It's because of her that we get to eat well, fish, ride bikes, and meet interesting people.

[00:29:00]>> GOOD MORNING. HEY, >> WELCOME TO PETTY POST MARS CO. MIGO. HOW ARE YOU?

[00:29:05]>> WHAT'S GOING ON, BUDDY?

[00:29:07]>> GOOD MORNING. HOW ARE YOU?

[00:29:09]WELCOME TO WHEN DID YOU GET IN TOWN, MY DEAR FRIENDS?

[00:29:12]>> This dude is lit. Beyond lit. We We just got in town. We're coming to town.

[00:29:17]>> Welcome. Welcome, amigos. Welcome.

[00:29:19]PLEASE. COME HERE. COME AND SIGN THE GUEST BOOK, PLEASE.

[00:29:22]>> THE GUEST BOOK. OKAY.

[00:29:23]>> Dante's on road life. You got a autographed guest book. This is a beautiful Nova Scotia.

[00:29:30]>> Made in Nova Scotia. If you can find a better cat, we'll eat it. Does the captain highlighter chef Matty look good? Come over here. We're going to take you over. Come follow me, my fine friends. Are we in camera?

[00:29:43]>> You got some stuff back here, eh?

[00:29:45]>> Boy, I'm going to have to night you right now. I kne you to honor, executive chef of All Cove, my new good new buddy, Matthew Patterson.

[00:29:56]There. I kne you are beauty queen of All Cove. Beautiful.

[00:30:03]This place is the best store I've ever been in. Pete Bratton.

[00:30:06]>> This is for you, >> Terry.

[00:30:08]>> There, that's the man himself.

[00:30:09]>> I got a Terry Fox tattoo.

[00:30:11]>> Yeah. To add your add to your wide collection.

[00:30:13]>> Hey, Terry.

[00:30:15]>> So, we're going to ring you up.

[00:30:17]>> Ring me up.

[00:30:18]>> Okay. Thank you very much. Bless your bless your Christian heart. It's a pleasure doing business with you, sir.

[00:30:25]>> Thank you so much. This is amazing.

[00:30:27]>> Okay. In your honor, WE USUALLY PUT ONE OFF, but you're such dignitaries.

[00:30:33]Okay, a French wonder. Watch them go.

[00:30:37]>> WE GOT THEM ALL. YEAH.

[00:30:49]YO, >> MAMA MIA. YO, >> after ruining a solid night's sleep with a 4:00 a.m. wake up, we're ready to meet up with two local fishermen for a little lobster fishing.

[00:31:04]>> Good afternoon.

[00:31:05]>> How are you?

[00:31:06]>> Good. Good.

[00:31:06]>> Maddie.

[00:31:06]>> Hi, Heidi.

[00:31:07]>> Nice to meet you.

[00:31:08]>> Nice to meet you.

[00:31:08]>> We're ready for a sail.

[00:31:09]>> Yeah, I'm ready to go.

[00:31:11]>> All set. Yeah.

[00:31:13]>> So, is this a regular time? Did I get here nice and early?

[00:31:16]>> You got here nice and late.

[00:31:17]>> Nice and late.

[00:31:18]>> Nice and late. Okay.

[00:31:19]>> I don't know if you'd survive with the Nut Brothers. That's what they call us here.

[00:31:22]>> The Nut Brothers.

[00:31:23]>> Yeah, we go pretty early. So, we're usually >> Nut Brothers. Start the day. Yeah.

[00:31:27]Early. Let's hit it.

[00:31:48]Come on up, Maddie. Let's try this. See if we had any luck on this one.

[00:31:53]Hopefully.

[00:31:55]>> What do we got?

[00:31:56]>> Not so good, Maddie.

[00:31:57]>> Not so good. We got some mackerel.

[00:31:59]>> Not so good.

[00:32:00]>> Not so good. That's okay.

[00:32:02]>> Well, we'll see what the next one brings.

[00:32:03]>> Let's see what the next one. Lobster fishing is all about just checking your cages, man. Sometimes you got lots of lobsters, sometimes you don't. I'll tell you one thing, the Nut Brothers never come out of this empty-handed.

[00:32:21]It's salty.

[00:32:32]Nothing.

[00:32:35]Absolutely no lobsters in this one.

[00:32:38]Again, going to throw this one back in.

[00:32:41]Okay.

[00:32:42]I started out with my dad, I guess, back in 1976. I graduated from high school.

[00:32:47]And back in the day, it was tough. It was hard to make ends meet. And >> for sure, >> we had 20 years of just terrible fishing.

[00:32:54]>> 20 years of >> 20 years of terrible fishing. It was really tough to make ends meet. We noticed with global warming, it >> it's a reality.

[00:33:01]>> It's a reality. That's for sure.

[00:33:03]>> So, basically, right now is the last two years, it's been an amazing time to be a lobster fisherman, right?

[00:33:09]>> Oh, for sure. And we had a price increase. Now, China's part of it now.

[00:33:12]You know, they're in the picture and uh >> there's a lot of milks to feed out there. So, >> a lot of people over in China love.

[00:33:18]>> That's right. That's right. And uh we're seeing dividends.

[00:33:24]>> I like the spin.

[00:33:26]>> I feel like like uh Indiana Jones or something.

[00:33:34]So, you want to get right under the buoy. YOU WANT TO SNATCH IT UP.

[00:33:41]Good job, Heidi.

[00:33:42]>> Let's see what Heidi's got.

[00:33:44]>> I feel like we're on deadliest catch.

[00:33:50]>> WHOA, WHOA, WHOA. WE GOT LOBSTERS.

[00:33:53]>> MATTY'S THE PRO HAIR.

[00:33:54]>> YO, RESPECT.

[00:33:57]>> Look at the lobster.

[00:33:58]>> Yeah, >> that's awesome.

[00:34:01]>> Yeah, we got mad lobsters.

[00:34:03]>> North Humber straight lobsters, baby.

[00:34:06]So, we've been out here all day. We came up empty a lot of times. We're picking up a lot of traps. Wasn't really our day. And then all of a sudden, Heidi came along, pulled up the mother load.

[00:34:17]We got about 12 lobsters in here. It's a beautiful day. And now we get to eat all these beautiful lobsters. And there's nothing better than fresh Atlantic lobster. This is the best lobster literally in the world. And uh we got 12 of these bad boys. It's going to be a beautiful feast.

[00:34:40]We thought we were simply pulling off the highway for some provisions. Little did we know, our entire lives were about to be changed.

[00:34:47]>> Well, maybe we went the wrong way.

[00:34:50]>> Where's Will? We're walking around this animal farm, looking for this old Dutch dude. It's hot out. There animals everywhere. Perfect situation for me to be in. Will >> Yeah.

[00:35:06]Are you over there?

[00:35:13]>> Oh, there you are. Okay. Will, how do WE MEET UP? WHICH WAY do I go?

[00:35:17]>> Uh, these is to go up and around that field.

[00:35:20]>> Up and around the field and down to you.

[00:35:22]Okay.

[00:35:22]>> Yeah.

[00:35:23]>> What are these? What? What's this?

[00:35:25]>> Those are geese.

[00:35:27]>> Geese. Okay. We'll uh we'll walk around.

[00:35:30]>> Okay.

[00:35:31]>> We're coming. Carry me. Do you think you could?

[00:35:34]>> I don't think so. Want me to try?

[00:35:36]>> I'm like 300.

[00:35:38]>> Okay. 300.

[00:35:40]Just be ready to come down. Yeah. No, >> she can't piggyback me. Yeah. No.

[00:35:48]>> William.

[00:35:48]>> Yes, sir.

[00:35:49]>> How are you?

[00:35:50]>> Very well.

[00:35:51]>> I'm Maddie.

[00:35:51]>> You're Maddie?

[00:35:52]>> Yeah. Nice to meet you.

[00:35:53]>> Yes.

[00:35:53]>> I heard you make the best Gudas in town.

[00:35:56]>> I would say better than that.

[00:35:58]>> Modest. I like this. All of Canada. This guy makes the best guda in all of Canada. Well, I wouldn't say that, but um >> you look like a cheese maker.

[00:36:05]>> We are pretty. Why? Why is that?

[00:36:07]>> I don't know. You just You look the part. You look like a >> You look good.

[00:36:11]>> Uh-huh.

[00:36:11]>> I think that's it.

[00:36:15]>> So, you make all your cheeses in here?

[00:36:18]>> Yeah. Yeah.

[00:36:18]>> And you guys just do the Gouda and the the dragon's breath here.

[00:36:21]>> Yeah, that's right. Yeah.

[00:36:22]>> Yeah. Just the two.

[00:36:23]>> Yeah.

[00:36:23]>> So, do you think we can uh try some cheese?

[00:36:26]>> We can try some cheese.

[00:36:27]>> I like eating cheese.

[00:36:30]>> This is old growler. Was that named after you?

[00:36:32]>> Sure.

[00:36:34]>> You see how neat these thin slice?

[00:36:37]>> And now you let that melt on your tongue. You know, thin slice like that.

[00:36:41]>> It's decadent.

[00:36:42]>> Oh, it's delicious.

[00:36:43]>> It's got like a sweet taste to it.

[00:36:44]>> That's amazing.

[00:36:45]>> Yeah.

[00:36:46]>> And that stuff melts on your tongue.

[00:36:49]>> Easily the best guda I've ever had.

[00:36:50]>> Well, there's quite a few good ones around.

[00:36:52]>> You're being modest.

[00:36:53]>> Yeah, I know. I know. But >> thank you, William. It's been an amazing time. Thank you. It >> was good. Thank you.

[00:37:03]Being on the road in Cape Breton, you really get to see how undeniably special this place is. I love city life, but if I ever leave it all behind, there's a pretty good chance I'll end up here. And that's exactly what Brian Pequard did.

[00:37:16]He moved to Ped, transformed a century old farmhouse into an amazing restaurant called The Bite House.

[00:37:22]>> How are you, man? Good.

[00:37:24]>> Good to see you.

[00:37:24]>> Good to see you, man.

[00:37:26]>> This is Heidi.

[00:37:26]>> Welcome. How are you? Good to see you.

[00:37:28]>> This is Heidi. So, this is it. This is the infamous bite house, eh?

[00:37:32]>> Yeah.

[00:37:32]>> Well, I brought you some lobsters. Okay, >> cool.

[00:37:35]>> Bunch of nice little one one and a half pounders.

[00:37:38]>> Cool.

[00:37:38]>> Can we put these in the kitchen?

[00:37:40]>> Yeah. Yeah. Yeah.

[00:37:40]>> Okay. Lobsters.

[00:37:45]>> Although it only seats 12, the bite house and its seasonal tasting menu has become a destination for locals and tourists visiting the area.

[00:37:51]>> We're about to make some delicious food with lobster from Nova Scotia.

[00:37:57]Heidi's making a tart. We're going to make like a nice fanned out beautiful zucchini tart. I'm going to make a corn and lobster soup. We're going to make a tomato cucumber lobster salad. Grill some leaks. Roast some whole beets in the embers outside. We're out here.

[00:38:12]We're cooking lobster. That's pretty much good.

[00:38:19]>> You hear that?

[00:38:20]>> Always near me.

[00:38:23]The Bite House is not only an exclusive 12 seat restaurant, it's also Brian's home. His on-site herb garden and close connection to local farmers allow him to serve the freshest local ingredients.

[00:38:34]>> So, when you're making your menu each month, what do you base it on?

[00:38:39]>> Pretty much what's in season, like whatever is here.

[00:38:41]>> Kind of what you're feeling, you just sort of go with it.

[00:38:43]>> Yeah.

[00:38:44]>> Nice. That's cool.

[00:38:45]>> Yeah.

[00:38:48]>> Now, we finally get to get cracking some lobsters.

[00:38:52]Cut the lobster tails into nice pieces.

[00:38:56]Look >> at my tart.

[00:38:57]>> Look at that tart.

[00:38:58]>> That's a beauty.

[00:39:01]>> What do you think? Here, let me get you.

[00:39:04]>> Oh, man.

[00:39:05]>> Yeah.

[00:39:05]>> Good.

[00:39:05]>> Oh, yeah.

[00:39:06]>> It's kind of spicy.

[00:39:07]>> Oh, yeah.

[00:39:08]>> Sweet, too, cuz of that corn.

[00:39:10]>> Yeah. Well, I added a little maple syrup.

[00:39:12]>> Oh, >> Canada, man.

[00:39:14]>> We put maple syrup on [ __ ] everything, don't we? Watch out. If you have nipples, maple syrup in Canada, they've been touched by maple syrup.

[00:39:23]At the bite house, it's pretty easy to forget you're even in a restaurant. As homey as this place is, it got even homeier when Brian's parents showed up for a visit to the bite house.

[00:39:33]>> We got the lobster corn bisque. We got the tomato lobster claw buttermilk goat cheese salad. And then we got roasted lobster with beets and leaks for the main entree. Little Heidi, she made a a zucchini little zucchini tart. And then uh we have the whole roasted lobsters and that's it. Say manuf.

[00:39:55]>> Wow. Thank you.

[00:39:56]>> Say bone. B service.

[00:39:58]>> Cheers. Cheers.

[00:40:00]>> Everything's so fresh.

[00:40:02]>> Brian's unique approach to his restaurant is what makes Nova Scotia amazing. Locally sourced products served in a small, intimate, wellthoughtout setting. It >> was an honor to cook with you, man.

[00:40:13]You're doing something special.

[00:40:14]>> Yeah.

[00:40:15]>> We'll see you in Toronto or back here.

[00:40:17]>> Back here. Let's say just back. I'll just come. I'll just keep coming back.

[00:40:20]>> Sounds good.

[00:40:22]>> Not bad, ain't not just a pretty face.

[00:40:24]>> Yeah.

[00:40:25]>> Oh, that's good.

[00:40:28]>> So, I'm heading back over to Heidi's for another shot at motocross. She's brought in some champion chaperones. Her brother Mitch and her boyfriend Tyler. I'm in the best motocross hands ever.

[00:40:38]>> What's going on? How are you? You good?

[00:40:39]>> How are you?

[00:40:40]>> Good. Good to see you.

[00:40:41]>> Yeah, you too.

[00:40:42]>> So, what's going on? Nothing. Is this My bike's ready to go or what?

[00:40:45]>> Uh, no. No, >> you're not riding this one.

[00:40:48]>> I don't. No, >> this is your baby.

[00:40:49]>> Is this >> Yeah.

[00:40:56]>> He's got it. Hold on, bud.

[00:41:05]Enough messing around. We're going to go ride some motocross.

[00:41:22]I'M OUT HERE IN BROOKFIELD, BABY.

[00:41:26]>> THIS is your gear. Ditch [ __ ] champions.

[00:41:28]>> Ditchbitch champions. Yeah.

[00:41:30]>> And some uh >> I got that purple swag.

[00:41:32]>> You got the purple swag.

[00:41:33]>> Got that purple swag. Okay, hold on.

[00:41:36]>> Get naked.

[00:41:38]>> The body of a motocrosser.

[00:41:41]>> Yeah.

[00:41:43]the human trophy.

[00:41:47]Oh yeah, it's a bit tight.

[00:41:53]>> All you got to do is get >> We're getting in here, baby.

[00:42:03]>> Yeah, these are good.

[00:42:04]>> Those are snug. Snug >> boots.

[00:42:07]>> Hey, the fitted is in.

[00:42:10]Heat. Heat.

[00:42:44]OW.

[00:42:45]>> ARE YOU OKAY?

[00:42:46]>> YEAH, >> MAN. You all right?

[00:43:05]You're evolution.

[00:43:21]>> Daddy, are you okay?

[00:43:26]It >> just hurt.

[00:43:27]>> Your hands okay?

[00:43:29]>> Yeah. [ __ ] You can move everything, right?

[00:43:34]>> Yeah.

[00:43:35]Ah. So, I was riding around. The cameras were everywhere. They're capturing the actual pros. Me, I get like one ounce of like I'm going to [ __ ] kill this. And I come and I like go over the hill and I like get air and then I'm like, "Sweet." And then I hit the ground and then it's called whiskey throttle, I guess. And I WAS JUST LIKE, "WOW." AND I LIKE BOOTED OFF and flew very fast into like a fence and some other stuff.

[00:44:06]Get out of this. I think I sprayed my hand pretty good. First time riding motocross. I did pretty good. You know, I gripped it. I ripped it. I think I broke my hand. Actually, I'm really tough actually. A boy, Maddie.

[00:44:19]>> Oh, you sure did? Yeah.

[00:44:20]>> I'm really resilient. I can fly off a bike and then still be okay cuz that's me. The only thing I GOT WAS THAT SQUAD.

[00:44:27]SQUAD. SQUAD.

[00:44:29]>> BROOKFIELD. What the [ __ ] >> BEAUTIFUL KATE. BRANDON, I LOVE YOU.

[00:44:51][ __ ] OH, [ __ ] If I had to catch a boar to kill and eat a boar, I think I'd be a lot skinnier cuz I can't run at all. And these guys are [ __ ] fast. So much respect to the old boar.

[00:45:13]Quick sons of [ __ ] Okay.

[00:45:16]Okay.

[00:45:25]The day you don't die like this. You got another year at this.

[00:45:48]I'm Matty Mat. Behind me, the greatest city in the world, Toronto. You ever heard of it? I'm here to talk TO YOU ABOUT ONTARIO FARMERS, Worth Pork, Iron Age Pigs, YU Ranch, Texas Longhorns. I'm going to invite my really good friends from Town Moto to come to my parents house in Dorchester and cook a massive barbecue. You like motorcycles? They own motorcycle shops. I'm going to be cooking amazing beef, amazing pork with the people I love the most, my family and friends. This is the six. [ __ ] the six. IT'S TORONTO. [ __ ] YOU. There's no swearing.

[00:46:24]There's no swearing. There's no [ __ ] There's no [ __ ] you.

[00:46:35]I live in Parkdale. It's kind of sketchy. Pretty cuddy. I keep my bike chained up in the backyard to keep it safe. Parkdale. Woohoo. I'm probably the worst rider in Toronto, but I still like riding my dirt bike around. Shout out to the Town Moto crew for holding me down.

[00:46:58]So, I'm here at Town Moto and these guys are [ __ ] and they think they know everything about motorcycles, but yet they are still my best friends and I'm here to invite them to a barbecue. Watch out for the roller skater.

[00:47:10]Oh, >> tight fit. Nice. So, I'm thinking, you know, I'm getting a lot of meat and some pork from some farms in Ontario, and I'm going to cook them at my parents house, you know, and I would love it for you guys to come.

[00:47:23]>> I'll come.

[00:47:23]>> Yeah. Yeah. Do you want to come?

[00:47:25]>> Thank you.

[00:47:25]>> Ma I've known since early 2000. She's put up with a lot of garbage. I have a tab here at the store. Sometimes I pay it. Sometimes I just don't.

[00:47:34]>> Or she just steals product and walks out with it.

[00:47:36]>> Maybe the only person steal anything.

[00:47:38]>> You don't have the glasses. I told you that I needed sunglasses >> and you put them on and left.

[00:47:43]>> I was notifying the taking of the sunglasses.

[00:47:45]>> That's a normal like purchasing scenario >> for friends.

[00:47:49]>> Okay.

[00:47:52]>> Well, maybe you don't have to come to the barbecue.

[00:47:55]>> Apparently, barbecue invites aren't worth nothing. So, now I got to take the Town Moto crew to my favorite restaurant, Gold Dust Woman.

[00:48:03]>> Yeah.

[00:48:04]>> Ride safe and ride hard.

[00:48:23]broke a pair of sunglasses, but I'm here. See, now I need to get another pair of sunglasses.

[00:48:28]Okay, let's eat.

[00:48:33]>> Looks beautiful in here. Smells beautiful. Chef, how are you? to see you.

[00:48:37]>> How are you, man? You good?

[00:48:39]>> Yeah, good.

[00:48:39]>> Thanks for having us.

[00:48:40]>> How are you? Who are your friends here?

[00:48:41]>> This is Ma and Vic.

[00:48:42]>> How are you?

[00:48:44]>> I owe them a lunch and I wanted to bring them to my favorite store food store restaurant.

[00:48:49]>> Thank you.

[00:48:51]>> Party.

[00:48:51]>> Pincho party.

[00:48:52]>> That's right.

[00:48:52]>> So, we just wanted to check out some pinchos.

[00:48:55]>> Awesome.

[00:48:56]>> You got the quail eggs with the budan.

[00:48:58]You got the cheesecakes. You got everything.

[00:49:00]>> Dinner restaurant for breakfast.

[00:49:02]>> Dinner restaurant for breakfast.

[00:49:03]>> We wanted to do away with the seats.

[00:49:05]>> Yeah. Yeah, everyone's body language is open and social and, you know, people share food here. This place is whatever you want to make it. We don't cook food, we create experiences.

[00:49:13]>> Yeah. Me and Grant, we're going to go check out some pinchos in the kitchen and then we'll bring them out to the pedestrians out here.

[00:49:19]>> You're val.

[00:49:20]>> Oh, thank you.

[00:49:23]>> Oh boy.

[00:49:24]>> Let's make some pinchos, bro.

[00:49:26]>> Let's do it. So, the plancha, >> this is this is essential.

[00:49:29]>> This is Spanish essential.

[00:49:30]>> This is all you need really to cook anything.

[00:49:32]>> Everything gets cooked on the plancha.

[00:49:34]seafood, meat, vegetables.

[00:49:36]>> Look at that. It's beautiful.

[00:49:36]>> A little bit of color, you know.

[00:49:38]>> Oh my god.

[00:49:38]>> So, then we're going to get the eggs going. Okay. Let's take that off. Like that.

[00:49:41]>> Boom.

[00:49:42]>> Okay. Boom.

[00:49:42]>> Right in the bacon fell.

[00:49:43]>> We just want to go right there.

[00:49:45]>> Okay.

[00:49:45]>> Oh boy. We're cooking here. We're cooking.

[00:49:47]>> We're not We're not We're not We're not too finicky here. You know, this one I screwed up.

[00:49:51]>> That one's no good.

[00:49:52]>> Too hot. Too hot.

[00:49:53]>> Too hot. Too hot. Chef.

[00:49:54]>> Okay. We want to clean the grill a bit, right?

[00:49:55]>> See, even the best chef in the entire world, like Brand Vanam over here, [ __ ] up a quail.

[00:50:00]>> That's right.

[00:50:00]>> I can't believe I'm massaging at Barbra Val. It's so incredible. My dreams are finally coming true.

[00:50:05]>> Pinchos.

[00:50:06]>> Pinchos.

[00:50:06]>> We know what a pincho is.

[00:50:07]>> A pincho. I'm thinking you pinch it with your hands and you eat it.

[00:50:11]>> Uh, no. So, pincho means spike.

[00:50:13]>> Spike, huh?

[00:50:14]>> Spike. So, >> spike toothpick. Super simple. This is a a little spicy guilla. And then we just wrap that in there. Okay, >> this is perfect.

[00:50:24]>> I must say these are some of the best looking eggs we've had here. We're going to do a little bit of pio pepper.

[00:50:29]>> Po peppers. Very famous from Spain.

[00:50:32]>> That's right. Look at this bread.

[00:50:34][ __ ] the pepper, the bacon, the sausage, eggs. Don't hit the yolk. Thank you, chef.

[00:50:38]>> Oh, never.

[00:50:39]>> Oh, >> it's a little bit of flare, you know.

[00:50:41]>> This is it. This is the pinchos.

[00:50:43]>> This is >> Look at this. Are you [ __ ] kidding me?

[00:50:48]Are you [ __ ] kidding me? See this right here?

[00:50:51]>> It's breakfast.

[00:50:52]>> Spain. [ __ ] Toronto. But my buddy Grant over here. Delicious. So, I'm having a barbecue at my folks place in Dorchester outside of London. And so YU Ranch is pretty close to there. It's in Norfolk County. Yeah. I'm going to Perth Pork and I'm going to YU Ranch. And they have Texas Longhorns. 100% grass-fed.

[00:51:10]The meat is like aquatic.

[00:51:12]>> The grass-fed. It's like lean and lots of flavor, right?

[00:51:14]>> It's amazing. Nice and rare. Beautiful.

[00:51:16]Some brown butter on it. Some sea salt.

[00:51:18]It's all you need.

[00:51:19]>> This is the best ham you can get.

[00:51:20]>> This is the best ham >> for sure. So, you got to like, you know, you want a hug there. Okay.

[00:51:24]>> Okay. My god. I like that.

[00:51:25]>> Okay. Here. Let's do this together. Hold me. Guide my hand.

[00:51:28]>> It's like a scene at a ghost.

[00:51:30]>> This is it.

[00:51:30]>> Okay. Oh boy.

[00:51:33]Yone.

[00:51:34]>> Hamone.

[00:51:34]>> Hamone. Sounds like a dude you're going to get laid on ecstasy with.

[00:51:40]>> Hey, we made you pinchos. We made you pinchos. You can have some of these. So, we're going to grab some pastries.

[00:51:48]>> Grab some stuff by the bar.

[00:51:49]>> Check this out. We got some some croissants with some ham. This pincho time.

[00:51:55]We're at the best restaurant in the world called Bar Reval. Ever heard of it? Probably. Check out blog to's top 100. They're number one. Number five on on route though. That's a shame. Shout out to number five.

[00:52:11]Grant, TRY BETTER, you [ __ ] That's a beautiful food.

[00:52:19]When you throw a big barbecue, you need a lot of meat. My first stop is YU Ranch, a 2-hour drive southwest of Toronto. Yu is a certified, locally sustainable ranch that specializes in 100% grass-fed Texas Longhorn beef. This is some of the best beef you can buy in all of Canada, and it happens to be owned by one of my old friends.

[00:52:42]>> You came back. What's up, buddy?

[00:52:44]>> See you, brother.

[00:52:45]>> You good? How are you?

[00:52:46]>> I'm doing fine. Yeah.

[00:52:47]>> Where's C? There she is. Hey, Kathy. We got the pretty one and we got the uh the worker, the laborer.

[00:52:53]>> That's good. Yeah. Yeah.

[00:52:54]>> Yeah. And we're out here in Norfol County at Wu Ranch where these guys are raising beautiful Texas Longhorns in a beautiful Ontario ranch.

[00:53:04]>> We got work for you to do.

[00:53:05]>> You got some work?

[00:53:06]>> Yes, sir.

[00:53:06]>> I don't like work. I like seeing.

[00:53:08]>> No, it's real. It's for real. We need your help.

[00:53:10]>> Let's get to it.

[00:53:12]>> Let's go check this out. Brian, >> you make noises and claps. So, I know how to do it. You've taught me. Now, I'm going to get to show you guys my ranching skills.

[00:53:31]I have a certain type of voice, you know. I have my mother's voice. So, uh it's nice that uh this is what I was meant to do. Woohoo! Here they come, baby. Here they come.

[00:53:42]Woo! Nothing looks cooler than a Texas Longhorn. I don't know what other cows there are, but Texas Longhorns are Yeah.

[00:53:49]They are extremely efficient at converting grass into protein that you can eat, right?

[00:53:54]>> They're the best at that. All we do is we put a fence out, make sure the grass grows, and look, this is all that results. They stay out here year round.

[00:54:01]>> You value everything they do. You value how hardworking they are. You value the fact that the coyotes sit at the edge of the fence and just only look in drooling. Yeah.

[00:54:08]>> They don't dare come in here.

[00:54:09]>> No, they're going to get bull with the horns.

[00:54:11]>> And actually, they don't just get the hook. They do the whole the whole squishing thing.

[00:54:15]>> They they squish them.

[00:54:16]>> They do. They run over it with the whole herd. They turn around, come back and run over again.

[00:54:19]>> They like trample coyotes.

[00:54:22]>> Don't [ __ ] with the Texas Longhorn Squad. They will murk out any [ __ ] coyotes. It's a beautiful thing.

[00:54:27]>> What does murk out mean?

[00:54:28]>> Merk like kill. Bang. Bang.

[00:54:29]>> Okay.

[00:54:30]>> Now it's time to go do the work.

[00:54:31]>> We got to do some work now.

[00:54:32]>> Yeah. So, we had a calf got orphaned about a week and a half ago.

[00:54:35]>> Okay. So, the mama the mama passed away.

[00:54:37]>> Yeah. But you're about the right >> right size?

[00:54:40]>> Sort of. Yeah.

[00:54:40]>> Are you saying I'm the right size? I'm the same size as a [ __ ] calf. I didn't really say that, but you know, she the calf might think >> think I'm the mama.

[00:54:47]>> Yeah, it'll be perfect. I don't have any milk.

[00:54:50]>> I'll give you the milk.

[00:54:50]>> You have milk? Okay. Do you have milk?

[00:54:52]>> I'll get you a bottle of milk. You're >> strong, aren't you? This ranch is strong. It's got pectoral muscles.

[00:54:58]>> Are strong. You smell the inside of my truck.

[00:55:00]>> Well, it smells like a man, that's for sure. It smells like something.

[00:55:12]Just out here while you ranch milking my calves. Just being the big mama cow.

[00:55:17]Don't need to get poked in the rear. Oh, come here. Come here. Come here. Come here. He He knows. He knows you're out.

[00:55:23]They used me up. All I'm good for is my milk.

[00:55:26]>> You know what? You can name him.

[00:55:28]>> Can I name him >> forever?

[00:55:29]>> Forever.

[00:55:30]>> And he'll probably become the biggest bull on the ranch ever.

[00:55:32]>> Is that a guy?

[00:55:33]>> Yeah, he's a guy.

[00:55:36]>> I'm going to That cow's a little nasty. So, come this way. Yeah, I don't need to get hooked. I don't need to get garded in the ass by these Texas Longhorns. I did my job. I learned about the cows.

[00:55:50]Now, what's is it lunch time? I worked really hard. I I I I cow whis.

[00:55:54]>> I think it's lunch time.

[00:55:55]>> I got the milk.

[00:55:56]>> I think it's lunch time.

[00:55:57]>> I think it's lunch time. We're about to go eat what What do you got for lunch?

[00:56:01]>> Chili dogs.

[00:56:02]>> We got chili dogs made with wu beef.

[00:56:04]>> We have beef.

[00:56:05]>> We got beef >> on rye.

[00:56:06]>> On rye >> smoke.

[00:56:10]Well, from the mother's tit. I'm Maddie Matson. We're going to go get some lunch.

[00:56:14]>> You're athletic, too.

[00:56:15]>> Wow. Okay.

[00:56:19]>> Agile, not just a pretty face.

[00:56:21]>> I'm glad all my cows can't climb like you.

[00:56:23]>> Well, I know.

[00:56:30]>> I roll in feeding the babies, walking in. The cows just love me. They love me.

[00:56:36]And now we get to cook them.

[00:56:40]>> It's a crazy thing, you know.

[00:56:42]>> Chef, the color is so beautiful. It's a beautiful red.

[00:56:45]>> Oh, well, thank you, Brian. You know, when I'm cooking product next to the rancher, I don't really want to [ __ ] it up, do I? No. No, I don't. This is real life. Me with the pot with the big stick. Come on. I'm 100% going to eat this.

[00:57:06]That's incredible.

[00:57:07]>> Give me a bite. Yeah, >> I need another bite.

[00:57:17]>> Oh my god.

[00:57:18]>> Brian never disappoints.

[00:57:20]>> Hey, Maddie. Oh, before you go, >> he hooked me up with all the fully aged ribeye steaks I came for.

[00:57:27]>> Bye. All right. Bye, Ranch. Okay.

[00:57:37]Next stop, Perth Pork, a farm about an hour and a half northwest of YU Ranch.

[00:57:55]I'm here at Purd Pork. I'M GOING TO HANG OUT WITH MY BUDDY FRED. CHECK OUT HIS IRON ANGELS AND HIS WILD BOAR. COME WITH ME.

[00:58:07]Ripping around on the quads is pretty tiring. I look PRETTY COOL DOING IT. SO, I had to take a break, sit on the tire underneath the tree, and that's when something amazing happened.

[00:58:17]>> I found something for you.

[00:58:19]>> You found something? What is it? It looks like a chipmunk. It ain't no chipmunk. Look at this.

[00:58:24]>> Look at this little guy.

[00:58:25]>> Little baby wild boar. Probably about two days old.

[00:58:29]>> Oh my good. Oh, aloe. Hello, baby. Oo, her little legs. Her little legs are so strong.

[00:58:37]>> Yeah, this little guy ran out underneath the uh the gate, I think.

[00:58:42]>> Yeah.

[00:58:43]>> And uh couldn't find his way back in.

[00:58:45]So, he was squealing and squealing and >> we found her.

[00:58:49]>> So, we found her. Every little baby wild boar gets a little hug, a little kiss, a little bit of love. This thing's beautiful.

[00:58:56]>> Yeah, they are.

[00:58:59]>> My little buddy. If I was going to name this one, I'd name him Boous.

[00:59:04]Circle of life, Kumbaya.

[00:59:10]We've got this cute little baby boar, but obviously it needs to go back to its mama. So, we took it back to its pet.

[00:59:16]Where's it going? Yeah, he's getting a little more brave now.

[00:59:20]>> I know.

[00:59:22]Oh, he just went into the field. Should we go get it?

[00:59:25]>> Yeah.

[00:59:28]Right here.

[00:59:34]This thing's snaky. I put it into the pen and then it runs out of the pen. I take it out, I put it back into the pen, it runs out of the pen. The fence is [ __ ] Fred, what are you doing, man?

[00:59:49]Oh, there you go.

[00:59:51]There we go. Returned her to home safely.

[00:59:54]>> Look at them. There's the two of them.

[00:59:55]>> Yeah. Look.

[00:59:57]>> Yeah.

[00:59:57]>> Just right back in there with their little brothers and sisters.

[01:00:00]>> Now they're happy.

[01:00:02]>> Hey, little buddies. Goo.

[01:00:05]What's up?

[01:00:06]>> Well, these guys are the original pig, >> right?

[01:00:09]>> Like they're they're not native to North America. They've been imported from Europe.

[01:00:13]>> Europe. Okay. These are from like Germany. from like the Black Forest.

[01:00:16]>> Yeah, black forest. Yeah, >> this guy's itchy. Scratch that itch, bro. Oh, yeah, buddy.

[01:00:23]>> So, I can see that you got a lot of black walnuts over here.

[01:00:26]>> Yeah, >> everyone's so aware of what their animals are eating, right? Like some of the most expensive hams like all over the world. Those pigs are just fed acorns and black walnuts and all that kind of stuff. So, you're cultivating that feeding pattern of creating some of the best products in the world here in Ontario. Right.

[01:00:43]>> Right. You got to come up with products that match the chef's level.

[01:00:46]>> Well, the chef's only as good as the product he's cooking usually, so it's got to start somewhere.

[01:00:51]>> That's right. So, we like to start it here on the farm.

[01:00:54]>> It's amazing. So, why don't we go check out some uh Iron Age.

[01:00:56]>> All right, follow me. We're about to show you the coolest pig you've never seen before. It's called an Iron Age.

[01:01:03]It's a crossbreed between wild boar and Tamworth. Our man Fred here makes the coolest pigs ever. Check that guy out.

[01:01:11]Do you feel him? Do you see him?

[01:01:13]realize what's happening here. Hold on.

[01:01:16]Okay. Sus as [ __ ] It's like Leo and Titanic except my hot babe is a rusty pig cage. That's going to be the pig that I get to take home and cook.

[01:01:27]>> That's your Iron Age pig.

[01:01:29]>> Let's get it. Woo! Fred's a freak.

[01:01:32]>> Yeah.

[01:01:32]>> Now kick off.

[01:01:34]>> Yeah.

[01:01:35]>> Wow.

[01:01:36]>> At a boy.

[01:01:37]>> OKAY. OKAY.

[01:01:39]>> THERE you go.

[01:01:42]That's how you get into a pig pen.

[01:01:45]Okay, I'm gonna wrangle this pig with this this uh plywood thing. So, uh here we go.

[01:01:54]Come here, buddy.

[01:01:57]Okay.

[01:02:00][ __ ] Okay. No.

[01:02:05]He barked at me. Okay. Here. Okay. There we go. Here. Okay.

[01:02:16]Oh, that's nice. That breeze. It's so hot in there. Okay, buddy. Look at that.

[01:02:22]Isn't that a beauty? That's a beautiful pig. Now, uh I guess we get to go check out uh the butcher shop.

[01:02:29]>> Yes. Yeah, that's the next step in the process. So, and then it'll be ready for your little barbecue.

[01:02:40]Last stop for our barbecuables is the butcher shop where I'm going to be breaking down this Iron Age pig with my man Fred.

[01:02:47]>> Hey Fred?

[01:02:48]>> Hey, there you are. How are you? You good?

[01:02:49]>> Good. Yourself?

[01:02:50]>> Good. Good. Good. Can I get in there?

[01:02:53]>> Like that? Are you kidding?

[01:02:54]>> Yeah.

[01:02:55]>> Hell no.

[01:02:56]>> Okay, I'm ready to go butcher some pork.

[01:02:58]>> Okay, let's go.

[01:03:02]There she is.

[01:03:03]>> Oh, beautiful. Sick. Well, let's wheel this over to the cutting board. All right.

[01:03:09]Hey, John. How are you?

[01:03:11]>> There we go. So, what I'm thinking, some loin chops, some big pork chops with the pork belly still attached.

[01:03:18]>> Okay. It's not my first rodeo.

[01:03:20]>> It's not.

[01:03:22]No, I don't think it is. We grill these up on nice charcoal grill. It's going to get really fatty, really crispy. If your pork chops don't look like this, you're not living that pork chop life.

[01:03:33]>> Pleasure.

[01:03:34]>> Thank you, Fred. Hey. So, >> this guy, look at this guy's hand. It's insane.

[01:03:39]>> It's like a bag of potatoes.

[01:03:44]>> After all that work, it's time to head over to my parents house. Steven Jones, the best parents I've ever had.

[01:03:51]>> Mom, Dad, I want to come in.

[01:03:54]>> All right.

[01:03:54]>> I got you here.

[01:03:56]>> I got some beef and some pork. Hey, mommy.

[01:03:57]>> Beef and pork. I like pig and cow. These guys are my parents and the people that birthed me, raised me, and put me out into the world so you guys could enjoy me. So about 18 years, they got to hang with me. Solid hangs. My mom would literally grind fresh wheat and make flour and bread every morning with jam and butter. And so every morning we would wake up to fresh baked bread and you know, like Mhm.

[01:04:23]>> I did.

[01:04:24]>> I did.

[01:04:24]>> She could cry. If I talk about her baking bread, she'll cry.

[01:04:27]>> See, who knew I was so fancy? Well, you're pretty fancy.

[01:04:30]>> That was before my time.

[01:04:31]>> When I was younger, I knew that I was going to be really famous, just really important to the world. You guys must be You guys must be really proud of me.

[01:04:40]What I'm trying to say.

[01:04:41]>> Well, you >> We're so proud now.

[01:04:44]>> Yeah.

[01:04:46]>> But in the beginning, I was like, "What the [ __ ] is this guy doing?"

[01:04:49]>> Remember that one time in grade four, I pulled that knife on a kid brought home by the cops?

[01:04:53]>> They >> I got grounded for the whole [ __ ] summer because of that.

[01:04:56]>> You guys were brutal. Life is hard for a Mat.

[01:04:59]>> Life is hard for a Matson, but you know, we we get to eat and we got food and we got lots of buddies and friendship, a lot of stories. That's right. We got people that know where the bodies are buried and that's it. That's all that matters.

[01:05:10]>> Whatever the [ __ ] you just say.

[01:05:12]>> I'm a busy guy, so it's great when I get to hang out with my parents. And because they've got a big house with a big backyard, it's the perfect place for me to throw a barbecue. Ma and the whole squad are on their way. So, it's almost time to get all the meat from Wu Ranch to Perth Fork on the grill. What's up?

[01:05:28]Bunch of bad boys on their little pussycats.

[01:05:32]Are you guys hungry?

[01:05:33]>> Welcome.

[01:05:34]>> Excellent looking crew.

[01:05:38]>> You always need one girl in a biker gang. That's the thing that I've learned cuz it'll just be too aggro.

[01:05:44]>> I brought my man Ravenscoft. He's the chef of our catering company. He's also helping me put together all this food that we picked up along the way.

[01:05:53]We're roasting some pig face. We're grilling some giant ribe eyes. My dad's a crazy barbecue dude, so he's going to smok her out back.

[01:06:01]We got Brian and Kathy from YU. Fred anger from Perth Pork. We're doing a bunch of veggies, salads, you name it, we got it. This is all the great stuff that's grown and raised in Ontario. It's my favorite food. Cooked my favorite ways. I get to share with my favorite people, my friends, my family. There's nothing better than a summer barbecue.

[01:06:23]Shout out to the trolls. Shout out to the people that send me love. Shout out to every single person wearing a shoe. I like shoes. Send me some shoes. All right. Peace. World peace.

[01:06:44]Thank you so much for watching my perfect television show.

[01:06:49]Yeah.

[01:07:01]Yeah.