|Unidentified sealing vessel in ice. PF-323.048. Donor: John Connors, 1998.|
Maritime History Archive - International Grenfell Association Lantern Slides.
When we discuss foodways of Newfoundland and Labrador the first food that often comes to mind is the codfish. Cod has played a major role in everything from the province’s economy to its culture. It is featured in many traditional dishes however it is not the only food tradition in the province. Seafood and fish, caribou, seal, sea birds, berries, root vegetables, and imported products such as molasses and tin milk all play a part in the province’s food traditions. In celebration of the diverse foods harvested, grown, cooked, and eaten in Newfoundland and Labrador we will be doing a #FoodwaysFriday feature on the ICH Blog.
This week we are featuring an interview with Mr. Mark Johnson of Little Catalina. It was recorded in 1999 in Port Union for the Sir William F. Coaker Heritage Foundation and digitized by the Heritage Foundation of Newfoundland and Labrador. The interview focuses on Mr. Johnson’s work experience and his time in the seal fishery.
Mr. Johnson shares stories about his time as a wheel master on several sealing vessels, memories of hunting on the ice, and the conditions of the sealing vessels as well as stories about William Coaker and Port Union, boat building, cod fishing on the Labrador, sailing, and World War Two. This audio interview also includes a full transcript which is key word searchable.
If you want to learn more about Mr. Mark Johnson’s working life click here
to listen the full interview and read the transcript!
Share your stories and knowledge of food with the hashtag #FoodwaysFriday.