From Syria to St. John’s: Newfoundland Foodways Workshops
When most people think about the food culture of Newfoundland and Labrador they think about Jiggs Dinner, toutons, and tea buns but rarely do they think about shawarma, falafel, and baklava. Immigrant culture is an important part of our community that often goes unnoticed. Here in Newfoundland there is a strong international community, which is slowly growing.
This year, the Heritage Foundation of Newfoundland and Labrador (HFNL) wants to celebrate Newfoundland foodways traditions with a series of baking workshops in St. John’s. The first two workshops will share some of the food being baked in the city. The first will be a workshop on traditional Newfoundland tea buns, and the second on Syrian baklava.
"Through this project we hope to celebrate the variety of traditions and cultures in Newfoundland and Labrador today," says Dale Jarvis, folklorist with the foundation. "These are important traditions which are a part of the changing culture of St. John’s. The food we eat is an important part of the culture of any place and is often an expression of identity.”
Tea buns are a staple in the province with many mothers and grandmothers handing down recipes to their children and grandchildren. Baker Alanna Wicks of The Rolling Pin Bakery, who learned her great-grandmother’s recipe from her father, will teach students the basics of tea bun baking including her family’s secret ingredient.
Abir Zin, a recent immigrant to the province, has perfected her rosewater cream cheese filled baklava recipe since her move to St. John’s. Abir will teach participants how to make baklava, a sweet Turkish pastry, popular in the Middle East. This recipe has been perfected by Abir since her family’s move, and is adapted from her mother and mother-in-law’s recipes.
Registration for each workshop is $20, which includes detailed instruction, a copy of the recipe, and all supplies. While we wait for the buns and baklava to bake we will also have a chat about the food traditions of Newfoundland and Syria.
Newfoundland Tea Bun Workshop
Wednesday, March 1, 7:00pm
Canon Wood Hall, St. Thomas’ Church, 8 Military Road
When most people think about the food culture of Newfoundland and Labrador they think about Jiggs Dinner, toutons, and tea buns but rarely do they think about shawarma, falafel, and baklava. Immigrant culture is an important part of our community that often goes unnoticed. Here in Newfoundland there is a strong international community, which is slowly growing.
This year, the Heritage Foundation of Newfoundland and Labrador (HFNL) wants to celebrate Newfoundland foodways traditions with a series of baking workshops in St. John’s. The first two workshops will share some of the food being baked in the city. The first will be a workshop on traditional Newfoundland tea buns, and the second on Syrian baklava.
"Through this project we hope to celebrate the variety of traditions and cultures in Newfoundland and Labrador today," says Dale Jarvis, folklorist with the foundation. "These are important traditions which are a part of the changing culture of St. John’s. The food we eat is an important part of the culture of any place and is often an expression of identity.”
Tea buns are a staple in the province with many mothers and grandmothers handing down recipes to their children and grandchildren. Baker Alanna Wicks of The Rolling Pin Bakery, who learned her great-grandmother’s recipe from her father, will teach students the basics of tea bun baking including her family’s secret ingredient.
Abir Zin, a recent immigrant to the province, has perfected her rosewater cream cheese filled baklava recipe since her move to St. John’s. Abir will teach participants how to make baklava, a sweet Turkish pastry, popular in the Middle East. This recipe has been perfected by Abir since her family’s move, and is adapted from her mother and mother-in-law’s recipes.
Registration for each workshop is $20, which includes detailed instruction, a copy of the recipe, and all supplies. While we wait for the buns and baklava to bake we will also have a chat about the food traditions of Newfoundland and Syria.
Newfoundland Tea Bun Workshop
Wednesday, March 1, 7:00pm
Canon Wood Hall, St. Thomas’ Church, 8 Military Road
Register for the Newfoundland Tea Bun workshop here.
Syrian Baklava Workshop
Wednesday, March 8, 6:00pm
Syrian Baklava Workshop
Wednesday, March 8, 6:00pm
Canon Wood Hall, St. Thomas’ Church, 8 Military Road
Pre-registration is required, and there are limited tickets per event. You may register online, or contact Terra Barrett at the Heritage Foundation of Newfoundland and Labrador at 739-1892 ex.5 or terra@heritagefoundation.ca
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