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Newfoundland and Labrador

Newfoundland and Labrador was the final province to enter Confederation. Joining simply as Newfoundland in 1949, the name was later expanded to differentiate between the island (Newfoundland) and mainland portions (Labrador). Newfoundland stands like a sentry guarding the approaches to the Saint Lawrence River and helps form the world’s largest estuary, the Gulf of Saint Lawrence. Labrador was named after Portuguese explorer, Joao Fernandes Lavrador, who charted the coastline in 1498. He was not the first European to approach Newfoundland. The first were probably Vikings, who built a settlement at L’Anse aux Meadows around 1000 AD. Cod fishing was the most critical industry from the time of the Vikings on down to the collapse of cod stocks in the early 1990s. Over the centuries, Natives, Vikings, Portuguese, French, Irish, and English fished for cod in the waters off Newfoundland. Beyond cod, the waters offer salmon, halibut, mussels, scallops, and lobster. Traditional dishes include Jigg’s dinner (made with winter veggies and corned beef), moose stew, doughboys, and figgy duff (a steamed pudding). Newfoundland is also known for its wild partridge berries.

	Featured Cook Carolyn S. Cooking Level: Intermediate Living In: St. John's, Newfoundland, Canada
About me: I am a 20-year-old student from Canada, with an amazing cook for a father -- here's hoping I inherited some of his "baking thumb"! I have only gotten interested in real baking within the last several months. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »