Showing posts with label #foodwaysfriday. Show all posts
Showing posts with label #foodwaysfriday. Show all posts

Friday, March 17, 2023

Living Heritage Podcast Ep229 Mentor-Apprentice Program: Foodways with Lori McCarthy and Tina White

Lori McCarthy and Tina White holding bottled preserves.
Photo courtesy of Tina White.

In this episode we talk with mentor Lori McCarthy, and apprentice Tina White who are two participants of Heritage NL’s Mentor-Apprentice Program.

Lori has lived close to the land her whole life. In 2010, she opened Cod Sounds, a company dedicated to preserving and sharing the cultural food and footways in the province. She has taught foodways workshops for 10 years on everything from wild game butchery to bread making.

Tina has been gathering knowledge on traditional food/recipes, preservation and foraging for the past several years, inspired by her training in Forest Therapy. She began to share her foraging knowledge with others in 2021, when she offered her first Wild Food Walk & Tastings in Tors Cove.

Lori McCarthy and Tina White collecting seaweed.
Photo courtesy of Tina White.

Living Heritage is about people who are engaged in the heritage and culture sector, from museum professionals and archivists, to tradition bearers and craftspeople - all those who keep history alive at the community level. The show is a partnership between HeritageNL and CHMR Radio.

Theme music is Rythme Gitan by Latché Swing.

Friday, April 2, 2021

A recipe for Old Time Pork Cake, just in time for #FoodwaysFriday!

We want your old North River, Conception Bay, recipes for a community heritage book!  You can email a photo of your recipe to or drop off a copy to Mayor Joanne Morrissey at the Town Office.

Old Time Pork Cake

1 cup finely ground pork

1 cup hot strong coffee

1 cup granulated sugar

1 teaspoon each of allspice, nutmeg, cinnamon

1 teaspoon baking soda

2 eggs well beaten

⅔ cup of molasses

3 cups sifted flour

2 cups raisins

1 cup currants

2 cup mixed peel

Place pork in bowl. Pour hot coffee over it and let stand until cold

Sugar spices and soda - stir into pork and then add well beaten eggs and molasses.

Two tablespoons of flour over fruit, add raisins

Flour to the pork mixture, stirring until well blended

Add the floured fruit. Use a nine or ten inch baking pan and line it with three layers of brown paper.

Bake at 275° for about three hours.

Friday, May 17, 2019

Check out this amazing carved wooden butter stamp! #FoodwaysFriday

We continue our #FoodwaysFriday theme of wooden kitchen implements with this fantastic piece from Robin Dooley of Frederickton, NL. Robin writes,
This is a butter stamp that my grandmother, Olive Sanger 1929-2017 of Lewisporte, gave to me when I went out on my own. Although we didn’t make much butter (only as a science experiment), we did use it to stamp the homemade play dough or shortbread cookies nan would often make for us. And I let my own daughter do the same now. 
My nan was born Olive Boone Of Burnt Head, Cupid’s. Her parents were Arthur Roland (Rolly) Wilson Boone and Diana Carolyn Bishop. She grew up in the last house on the right before you go up around the loop, there is a shed at the end of the driveway that once was her families shoppe. The house was bought by Mrs Ingeborg Marshall in the '60-'70s and then bought again in the 2000s and restored by a Miss Mackey and her husband. 
Apologies for not knowing her married name. I wish my nan was still here as I am not 100 sure where exactly this came from. She used to say her own great grandmother used it and it was probably around even longer than her! The house was full of treasures when it was sold, I often wish we had more of them to remember her with.

Robin also included the photo below, of her nan in the early 1930s in front of her family store. She writes, "The store sign was a porcelain Sunlight Soap sign and used to say A R Boone and they were in the process of mounting it when this photo was taken."

If any of you have stories or photos to share of Burnt Head or Cupid’s and the Bishop/ Dawe/Boone families, Robin would love to hear or see them. And, as always, if you've got a beloved hand-made kitchen implement, send us a pic and story we'll share it here. Email me at

Friday, May 10, 2019

Now a #FoodwaysFriday tradition, another rolling pin! The Fahey pin, Chapel’s Cove

Another Friday, another hand-made rolling pin! This one comes to us from Linda Lewis, who writes:

This rolling pin has been at the Fahey Farm (est 1789) for many generations. It was either made by my husband’s grandfather Edward Fahey (1869-1925)or his father also named Edward Fahey (1826-1884) from wood from the farm. The Fahey Farm is a Century Farm in Chapel’s Cove, Conception Bay.

Got a handmade rolling pin or other hand-crafted kitchen gadget in your cupboard? I want to see it! Send me a pic and your story, and we'll keep sharing them on Fridays.

You can read a bit more about the history of the Fahey Century Farm here.

Looking for helpful household advice on what to do with your old rolling pin? Do you have lumpy salt? Have no fear, the St. John's Daily Star of 1917-01-04 has your back in the "Mrs. Newlywed And Her Woes" column:

Friday, May 3, 2019

Another handmade rolling pin for #FoodwaysFriday, this one from Labrador

We are on a roll with these photos of hand-made rolling pins! So far, we've seen ones from St. Phillip's and Sibley's Cove.

Today's is from Labrador, with a possible Harbour Grace connection. Cindy Gibbons (a former Heritage NL board member) sent me the above picture, and writes,
My mom, Linda (Yetman) Gibbons inherited this from my great grandmother Eliza (Ryan) Gibbons. Great grandmother was born at L’Anse au Claire and married great grandfather Walter Gibbons in Red Bay in 1908. Mom says she remembers grandmother saying it was already in the house when she moved in, meaning that it was used at least by my great great grandmother Janet (LeGrow) Gibbons. She was from Harbour Grace and married James Gibbons at Red Bay in 1879. She died in 1898.

Got a handmade rolling pin, or another handmade kitchen object? Drop me a note and photo at We'll continue to share these for #FoodwaysFriday!

Friday, April 26, 2019

Deborah Strong Squires's Rolling Pin, Sibley's Cove. #FoodwaysFriday

Last week, we posted a photo of a handmade rolling pin from Portugal Cove, and asked if anyone had one similar.  Florence Button of Carbonear responded with the photo above of a rolling pin that had belonged to her Great-Grandmother, Deborah Strong Squires.  Deborah was born 1833 at Old Perlican, and she and husband Charles later moved to Sibley's Cove.

Deborah Strong Squires passed away in 1920, but Florence didn't know of the rolling pin until she received it a year ago. Today, it is one of her most precious possessions, even if she cannot use it because of the split along the side.

Florence also sent along this fantastic photo of her GreatGranny Deborah, with two of Florence's late Aunties, taken a year or so before Deborah passed.  Pearl Squires is on her lap; Annie is standing.

Do you have an heirloom kitchen tool that you still use? Send us a pic and a story, and we'll share it in an upcoming #FoodwaysFriday post!


Friday, April 19, 2019

A handmade wooden rolling pin from St. Philips. Do you own something similar? #FoodwaysFriday

Today's #FoodwaysFriday photo comes to us courtesy of Kim Ploughman. This hand-made wooden rolling pin once belonged to Edna Picco of Witchhazel Road in St. Philips, who passed away in 1995. The maker is unknown, but we'd love to know if you have something similar. Do you have an heirloom wooden kitchen tool that you still use? Send us a pic or story, and we'll share it!


Friday, March 9, 2018

#FoodwaysFriday - Main Arm Slob

Community kitchen workers. Photo by Terra Barrett.

When Terra and I were in Bonne Bay in January, we discovered that one of the meals the Cottage Hospital was best known for was called "Main Arm Slob." Neither of us had heard of this before, and so we asked one of the RNs, Susan Reid, to explain what it was:

"Main arm slob was just salt meat cut up in small pieces with onion, pepper, carrot, turnip and potato. It was cut up and I suppose it was cooked so the starch - it was almost white - would come out of the potato and it would thicken the sauce. But that’s what it was. We used to call it main arm slob because it used to be main arm - where you drive in [to Norris Point] was the main arm. And when it iced over you’d get the slob on it. So we used to call it main arm slob. That’s where the name came from."

The community kitchen will be serving this, and other traditional dishes, for lunch soon. If you are interested in trying some of the foods that were served in the Cottage Hospital stop by for a visit!

-Katie Harvey

Friday, January 19, 2018

Lassy Tarts #FoodwaysFriday

Lassy Tarts. Photo by Maureen Power.

This recipe was collected by Maureen Power from Margaret Decker who was born and raised in Joe Batt's Arm. Margaret uses molasses in her pie crust to make them darker and for added flavour. Her recipe is as follows:

4 cups of flour
2 ½ tsp. cloves
2 ½ tsp cinnamon
1 tsp of ginger
Mix together
Cream 1 cup of butter. ¼ cup of molasses .
Mix together. 2 tsp of baking soda and ¼ cup of tea .
Stir in dry ingredients. Roll out on flour board
Fill with jam and bake for 20 min. In moderate oven.

-Katie Harvey

Friday, December 22, 2017

A Month of Christmas Baking: Coconut Lemon Crumble Bars #FoodwaysFriday

Coconut Lemon Crumble Bars. Photo courtesy Rock Recipes.

This is the final post for the month of Christmas baking series. My freezer is filled with cookies and Christmas is only two days away!

These squares are a twist on the classic date square which we all know and love. Lemon is something I had never really associated with Christmastime, but other people have told me a cookie like this is a staple in their homes for the holidays. So here is the recipe (from Rock Recipes):

  • 2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 2 cups dried coconut medium cut
  • pinch salt
  • 1 cup butter cut in small pieces

  • 1/3 cup cake flour
  • 1/3 cup corn starch
  • 1 1/2 cups sugar
  • 5 egg yolks slightly beaten
  • Zest of 2 large or 3 small lemons, very finely chopped
  • Juice of 2 large or 3 small lemons
  • 2 cups water
  • 3 tbsp butter
  • pinch salt

  1. TO MAKE THE LEMON FILLING combine the corn starch, salt, cake flour, sugar and water in a medium saucepan.
  2. Cook over medium-low heat until the mixture thickens, stirring constantly. Remove from heat.
  3. Pour about 1/2 cup of the thickened mixture over the beaten egg yolks and whisk together quickly. This tempers the egg yolks so that they do not scramble.
  4. Pour this mixture back into the pot and whisk it in quickly. Return the pot to the heat and stir constantly for a few minutes until the mixture is thick and evenly smooth.
  5. Whisk in the lemon juice and zest and remove from the heat.
  6. Finally whisk in the butter and set aside to cool while you prepare the crumble mixture.
  7. FOR THE CRUMBLE mix together the flour, sugar, baking powder, coconut and salt.
  8. Using your hands or a pastry blender cut in the butter until the it is completely incorporated into the dry ingredients.
  9. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour the lemon filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the lemon filling and press down gently.
  10. Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.

Recipe Notes
If you plan to freeze these cookie bars, for all crumble type cookies, I always thaw them on a wire cake rack and never in a closed container. There's a lot of humidity in some freezers that gets trapped inside and can start to make baked goods soggy as they thaw. My method always avoids that problem for me.

Enjoy and have a very Merry Christmas!

-Katie Harvey

Friday, December 15, 2017

A Month of Christmas Baking: Dark Fruitcake #FoodwaysFriday

Photo courtesy

Fruitcake was a staple at Christmas time for my family. There was always a couple pieces in the freezer year-round, leftover from Christmas. Fruitcake was a topic that arose at the Heritage Foundation's recent Mummers Memory Mug-Up. Participants discussed how at Christmastime there was always dark fruitcake and light fruitcake. It was a treat that mummers would receive from their hosts when visiting from house to house.

Here is the recipe for a dark fruitcake, sure to please any guests, including mummers, over the holidays (from

2 cups brown sugar
2 cups hot water
1/2 cup butter
3/4 cup dates, chopped
1 box raisins
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp mace
1/4 tsp nutmeg
1 beaten egg
2 tsp baking soda
2 1/2 cups flour
1 cup chopped cherries
1 cup mixed fruit
1 capful rum or brandy
1 capful lemon almond extract
1 capful vanilla

In a large saucepan, combine brown sugar, hot water, butter, chopped dates, raisins, cinnamon, allspice, cloves, mace, nutmeg. Bring to boil for 5 minutes. Remove from heat; let cool. Add egg, baking soda, flour, cherries, mixed fruit, rum, lemon almond extract and vanilla. Combine together. Place in 9 or 10 inch greased tube pan at 300F for 2 hours.

Do you have any memories of fruitcake?

-Katie Harvey

Friday, December 8, 2017

A Month of Christmas Baking: Devil Bars #FoodwaysFriday

Photo by Katie Harvey.

The Christmas cookies I remember best from my childhood were affectionately nicknamed "Devil Bars" by my family. They were called this due to the fact that whenever my mother made them they were impossible to stop eating because they were so delicious. The base of this cookie is shortbread, a thick layer of caramel lies in the middle, and the bar is topped with milk chocolate.

I always make Devil Bars over Christmas, and this year is no acceptation. They freeze well and are easy to make. The caramel is the trickiest part, but using condensed milk makes it much easier than making it from scratch, and it may even be more delicious. I find it is best to make them the day before and leave them to chill in the fridge overnight.

Here is my recipe:

  • 2/3 cup butter, softened 
  1. Preheat oven to 350 degrees F (175 C).
  2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
  3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
  4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill in the fridge overnight.
Have you ever eaten this cookie? What do you call them?

-Katie Harvey

Friday, December 1, 2017

A Month of Christmas Baking: Lassy Mogs #FoodwaysFriday

Photo courtesy Rock Recipes.

December has begun, and Christmas is in the air. If you're anything like me, you've already started your Christmas baking. I love having a variety of cookies, cakes and baked goods for my guests over the holidays. So, for the month of December I will post various traditional Newfoundland recipes that are sure to please any crowd.

Molasses is a staple in the diet of Newfoundlanders, and lassy is simply short for molasses. The origin of 'mog' is a little less clear. Some people believe it means girl, while others say a mog is a small, slow rising cake. Historically, molasses were used as the main form of sweetener for baked goods in Newfoundland. White sugar was more expensive, and so it was saved for special use or for teatime.

Here is the recipe, which yields a dozen cookies (courtesy of Rock Recipes). You can alter the amount of molasses you use based on how dark you want your cookies to turn out.

  • 2 1/4 cups + 2 Tbsp flour
  • 1 1/4 tsp baking soda
  • 1 1/2 Tbsp powdered ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 egg
  • 2/3 cup molasses
  • 2 tsp vinegar
  • 1/2 cup chopped dates chopped to the size of raisins
  • 1/2 cup raisins
  • 1 cup toasted pecan pieces

  1. Preheat oven to 350 degrees F and line 3 cookie sheets with parchment paper.
  2. First, toast the pecans at 350 degrees F so that they can cool to room temperature while you prepare the rest of the recipe.I toast whole pecans on a baking sheet for 10-12 minutes tossing them at the half way point. I then cool them and break each one into 2-4 pieces by hand. This little extra effort ensures nice big crunchy bits of pecan in every bite.
  3. Sift together the flour, baking soda and spices and set aside.
  4. Cream together the butter and brown sugar for about 5 minutes until light and fluffy.
  5. Beat in the egg for another minute or so.
  6. Blend in the molasses and vinegar. (The vinegar often occurs in old recipes as a way to boost eh rising action of baking soda.)
  7. Fold in the dry ingredients by hand and when almost incorporated fold in the dates, raisins and pecans.
  8. Drop the dough by rounded tablespoons onto the parchment lined cookie sheets about 2 1/2 inches apart.
  9. Bake for 14 minutes and let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
  10. Store in airtight containers. These cookies will freeze very well.

Enjoy, and let us know how they turn out!

-Katie Harvey

Friday, September 22, 2017

#FoodwaysFriday - When Historic Places Meet Food: Yellowbelly Brewery and Public House

Exterior of Yellowbelly. Photo by Katie Harvey. 2017.

Yellowbelly Brewery and Public House is located on the corner of Water Street and George Street in downtown St. John's. It is a three-and-a-half storey brick and masonry building with a mid-pitch gable roof.

Constructed circa 1847, just after the fire of 1846, this is one of the few buildings that survived the Great Fire of 1892. Known as Yellow Belly Corner, this building has much historical significance in the area. It was traditionally a commercial premises, with the main floor being used as a business, and the second floor as a residence.

Main floor of restaurant. Photo by Katie Harvey. 2017.

According to local folklore and oral history, Yellow Belly Corner was named for the "Yellowbellies", who famously tied strips of yellow cloth around their waists. The "Yellowbellies" were one of the various Irish factions, including the "Wheybellies" from County Waterford, the "Clear-Airs" from County Tipperary, the "Doones" from County Kilkenny, and the "Dadyeens" from County Cork, who would meet and fight on this site. Following their victory, King George III cried, "Well done Yellowbellies."

Yellowbelly is a place that I frequent often. A group of friends and I went for happy hour last Friday. The place was bustling, as summer fades and people attempt to drink in those final few days of sunshine. On this particular visit, we ate chicken wings, wood fire pizza, burgers, fries, and of course, beers.

Yellowbelly is unique in that it is one of the few craft breweries that exist in St. John's. They have a variety of beers that they are well-known for including: Wexford Wheat, St. John's Stout,  Fighting Irish Red, and Yellowbelly Pale Ale. They also typically brew a seasonal beer that is available for a limited time.

Yellowbelly is a lovely place to visit when exploring the heritage district of downtown St. John's. It's great to be able to sit in a building that has such a rich history, while eating some tasty food and sipping locally brewed beer.  

-Katie Harvey

Friday, September 15, 2017

#FoodwaysFriday - When Historic Places Meet Food: Mallard Cottage

Front facade. Photo by Katie Harvey.

Mallard Cottage is located in Quidi Vidi, a historic and quaint fishing village just outside of St. John's. Mallard Cottage is an eighteenth-century Irish style cottage with a low-hipped roof and centrally located chimney. It is one of the oldest wooden buildings in North America, and has been recognized as such by National Historic Sites of Canada.

The building was a private residence and home to the Mallard family from the late 1700s until the 1980s. After the Mallards left, Peg Magnone took ownership of the property and operated an antique shop from the premises. In 2011, Mallard Cottage was purchased by Todd Perrin, his wife, Kim Doyle and Stephen Lee, and has since been transformed into a restaurant. They modernized the cottage as per necessity; adding plumbing and electricity, but they were careful to remain true to the historic nature of the property. 

Main dining room. Photo by Katie Harvey.

Head chef and owner, Todd Perrin, prides himself on cooking with locally sourced meats and produce. He cooks traditional Newfoundland dishes by using local ingredients. They have a garden where they grow produce for the restaurant, and they do a lot of in-house butchery. Todd explains: 

"I’m a lover of Newfoundland, I’m a lover of Newfoundland food, I’m a lover of old buildings, and wood, fireplaces, all that stuff. So, basically, Mallard is a representation of all the things that I like . . . I wanted people to feel like they weren’t going to a restaurant. I wanted people to feel like they were coming to my house for dinner. So that idea of comfort . . . everything is just where it is because the guy who owned it, that’s where he wanted to put it, and that’s what this place is." 

The ploughman lunch. Photo by Katie Harvey.

I've eaten at Mallard Cottage on various occasions for both brunch and supper. One of my most recent visits, I had the ploughman lunch (pictured above) which consisted of ham, devilled eggs, homemade bread, coleslaw, cheese, mustard and turkey vegetable soup. We ate sitting by the fire, drinking coffee from locally made pottery mugs, feeling as though we were visiting an old friend. A trip to Mallard Cottage is worth it for the architecture alone, and the delicious food is the icing on the cake. Speaking of cake, be sure to check out their cake table when you visit. 

Cake table. Photo by Todd Perrin.

-Katie Harvey

Friday, September 8, 2017

#FoodwaysFriday - When Historic Places Meet Food: Sea Salt and Thyme

Sea Salt and Thyme. Photo by Katie Harvey. 

Sea Salt and Thyme is located on Convent Road in the historic and picturesque community of Brigus, Conception Bay North. Formerly St. Joseph's Convent, this building was constructed circa 1860. On September 11, 1861, four Sisters of Mercy, their reverend mother, and her assistant set out from Portugal Cove aboard the steamship Ellen Gisborn for Brigus. This was to be the first foundation of Mercy to be established outside of St. John's. Upon their arrival, the sisters immediately started their work; visiting the sick and teaching music, art and various other subjects. The convent was closed in 1991 and has since changed ownership several times.

In 2017, the building was converted into a restaurant and B&B by Rod Delaney. On the main floor, you can visit the pub or dine in one of  their multiple dining rooms. The nun's old living quarters on the second floor have been transformed into rooms for guests. Rod explains:

"There's a confession booth still up there and intact. There's a clear outline of crosses on the walls. And some of the details within the rooms are definitely loaning themselves to that time and particular type of history."

Spicy blueberry chicken wings. Photo by Katie Harvey.

This past labour day weekend, on a pleasant Sunday afternoon drive around the bay, we decided to stop in and check out this newly opened restaurant. We sampled a variety of items from the menu including: spicy blueberry chicken wings, pickled onion rings, orange ginger stir fry with seared tuna, a lentil burger and beat salad with croutons and balsamic reduction. For dessert, we ate deep fried oreos with a salted caramel sauce.

Orange ginger stir fry with seared tuna. Photo by Katie Harvey.

Although we weren't able to see the upstairs portion of this building, it was easy to imagine the life this building had previously lived. The well preserved architectural details paid tribute to the fact that this was once a religious building where nuns lived and taught. It is wonderful to see old buildings that are dying adapting with time to remain functional.

-Katie Harvey

Friday, August 25, 2017

#FoodwaysFriday - When Historic Places Meet Food: The Boreal Diner

The Boreal Diner. Photo by Katie Harvey, 2017.

This past weekend, I went on a little road trip around Bonavista, Port Union, Port Rexton and Trinity. I saw so many beautiful buildings, visited a variety of museums and art exhibition, and revelled in the breathtaking scenery that these unique communities have to offer. Also, I ate a lot of delicious food.

I had supper at The Boreal Diner Friday evening. It is located on the east end of Church Street in Bonavista. The restaurant opened in 2016, and is quickly becoming a hot-spot to dine. The architecture was the first feature that grabbed me upon arrival. It is a beautifully restored, late nineteenth-century building with a mid-pitch gable roof. 

Upstairs interior. Photo by Katie Harvey, 2017.

This house was constructed in 1872 by master carpenter Robert Ryder and his father, Allan. It was home to George Templeman and Mary Ann Cuff and their five children, Ronald, Christine Agnes, Heber John, Frances and Arthur Spurgeon. The Templemans had occupied this area of town since the early 1800s, and there are six properties belonging to the family that are still standing today. However, this house is the oldest surviving of the Templeman properties. 

A couple of years ago, the building was going to be demolished, but was instead purchased by Bonavista Living and restored. Sylvie Mitford and Jonathan House now operate The Boreal Diner from this location, serving locally foraged foods, Newfoundland-raised meats and seafood. 

Prior to renovations. Photo courtesy Bonavista Creative.

Under construction. Photo courtesy Bonavista Creative.

That evening we ate steamed mussels in wine, with garlic scape aioli and homemade sour dough bread for an appetizer. The main course was an orange-ginger tofu stir fry with rice noodles, mushrooms, broccoli, pickled turnip and radishes topped with sesame seeds and fresh herbs. For dessert, I indulged in a mixed berry crumble with slivered almonds. 

Steamed mussels. Photo by Katie Harvey, 2017.

Orange-ginger stir fry. Photo by Katie Harvey, 2017.

The food was scrumptious and the atmosphere was lovely. There is something about eating food in an old, historic building that makes the experience much more enjoyable. 

-Katie Harvey

Friday, August 18, 2017

#FoodwaysFriday - Carrot Sandwich

When Terra and I were in Port Blanford last week, I noticed a sandwich at the Memories Mug Up that I had never seen before. It appeared to be the most popular sandwich at the event; the tray having been more or less consumed before any of the other typical pot luck sandwiches. It's innards were bright orange, and so, obviously, I had to enquire as to what it was.

Linda Bennett explained that this sandwich is composed of grated carrot and cheese, finely chopped onion and mayonnaise. Apparently this recipe is particular to Port Blanford.

According to local lore, Betty Greening, a World War II bride brought this recipe with her to Port Blanford from Scotland. It has since become a well-known sandwich among the locals.

Have you ever consumed this sandwich? Is there a particular name you've associated with it?

-Katie Harvey

Friday, August 11, 2017

#FoodwaysFriday - Recipe for Chop Suey

Where is that recipe from?

On a recent trip to Spaniard’s Bay for the Oral History Roadship Judy Symonds brought out some papers she had recently found while cleaning out her mother’s belongings. There was an old newspaper clipping from 1950 as well as a small recipe book. Although I didn’t have a chance to scan all the recipes I had a look through the book and scanned a couple of pages. The recipes inside were reminiscent of the time with white layer cake, salads with fruits like bananas and pineapple topped with sliced eggs, and fruit cake filled with raisins, sultanas, cherries, and almonds.

Among the recipes for shortbread and cakes was a recipe for Chop Suey which includes mince meat, tinned tomato soup, rice, macaroni, onion, boiling water, and fat pork. These ingredients seem to resemble Newfoundland’s version of goulash which typically consists of minced meat***, and macaroni in a tomato sauce with variable vegetables such as onions, bell peppers, and occasionally mushrooms more than a Chinese meal. After a quick internet search and a discussion with a friend from New England it seems like the chop suey recipe is a version of American chop suey which is a pasta dish resembling Newfoundland goulash with macaroni, ground beef, onions, and peppers in a tomato based sauce. It is interesting that the recipe showed up in a handwritten notebook in Newfoundland. I would love to know the background behind the recipe, where she found it, and why Judy’s mother kept the recipe.

The origin of chop suey itself is a hotly debated topic with folks arguing it is an American Chinese creation and others saying it was a Chinese dish which was adapted to the available American groceries and particularly vegetables. If you want to learn more about the Chinese community in Newfoundland and their expression of Chineseness check out Dr. Mu Li’s thesis “Wanderers between Cultural Boundaries: Exploring the Individual Expressions of Chineseness in Newfoundland”.

Share your stories and knowledge of food with the hashtag #FoodwaysFriday.
Tell us your favourite recipe and let us know the origin story!

***Judy Symonds emailed to clarify that the minced meat in the recipe simply means ground meat. 

~Terra Barrett

Friday, August 4, 2017

A cabbage cure for migraine headaches! #FoodwaysFriday

"My Grandmother, Mary Jane Gosse, had a ‘cure’ for migraine headaches. I’m familiar with it having been her patient several times. The treatment was this. A dark green cabbage leaf was soaked in strong vinegar, place on your forehead and carefully tied on with a sock, nothing else, and kept there until the headache was gone. My guess is that the stinging of the strong vinegar hurt more and the headache was soon forgotten."

- Wesley Gosse, Stories and Stuff Spaniards Bay, page 31. March 2007.