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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 NEWFIECOOK Cooking Level: Professional Home Town: Port Aux Basques, Newfoundland, Canada Living In: Oakville, Ontario, Canada

About me: hi, i am a red seal chef, i have been cooking for 12 years now. i love to cook and entertain.i work as a head chef for a company and have a catering business on the side. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »