Many homes in Newfoundland still hold well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. FOOD, CULTURE, PLACE celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they've met. Through it all runs a deep love of everything that it takes to harvest, hunt and prepare these foods to be enjoyed. FOOD, CULTURE, PLACE leads readers through a one -- year food journey. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations written for today's home cook.

Many homes in Newfoundland still hold well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. FOOD, CULTURE, PLACE celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they've met. Through it all runs a deep love of everything that it takes to harvest, hunt and prepare these foods to be enjoyed. FOOD, CULTURE, PLACE leads readers through a one -- year food journey. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations written for today's home cook.

Many homes in Newfoundland still hold well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. FOOD, CULTURE, PLACE celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they've met. Through it all runs a deep love of everything that it takes to harvest, hunt and prepare these foods to be enjoyed. FOOD, CULTURE, PLACE leads readers through a one -- year food journey. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations written for today's home cook.