As a food writer who specializes in Newfoundland and Labrador’s cuisine, I’ve had to overcome my distaste for cod—and all the cultural baggage that comes along with it.
This shockingly easy and potent batch cocktail is a holiday must-have in the easterly province—and is traditionally prepared in a salt beef bucket.
Lori McCarthy and Marsha Tulk’s "Food, Culture, Place" is part history lesson through photography, part wild food cookbook, and part foraging guide.
