Icebergs are a common sight off Newfoundland.
seeing or playing golf in Terra Nova National Park. Hav- ing passed the park, you can drive up the Bonavista Pen- insula to Catalina, where John Cabot landed in 1497. You will then proceed to enter the Avalon Peninsula. You can visit unique communities such as Heart’s Content and Harbour Grace, where you can stay in some fantastic B&Bs or Airbnbs. You may also want to take a side trip to the island of St. Pierre et Miquelon, which lies off the southern coast of the island. Tis is a French island, still owned by France, and a unique part of North America. You are now on your last leg of the island crossing, ar-
riving in St. John’s, the capital city, and 900 miles as the crow flies from Halifax. If you fly, you fly to St. John’s to start your journey; you
will need to rent a car, which is a challenge. Summer rent- als on the island are hard to get, so book a year in advance. Places to see while in the city include Signal Hill (where the first wireless message was sent across the Atlantic), Cape Spear, Marine Drive, Rennie’s River Fluvarium and Torbay. A night on George Street, where you can visit a local pub and get “screeched in” to become an honorary Newfoundlander, is also necessary. A side trip outside the city will have you drive the Irish
Loop and visit the bird sanctuaries, Trepassey and St. Mary’s Bay. Like most Irish Newfoundlanders, area resi-
24 • Summer 2018
dents trace their ancestry to County Waterford, County Wexford, County Kilkenny, South County Tipperary and East County Cork. During this time, you can also go whale watching and take a boat trip on the ocean from communities close to St. John’s. Te island was a protectorate of England for some 500
years before joining Canada. Te island, being isolated, required Newfoundlanders to live off the land and sea. As a result, Newfoundlanders enjoy some unique cuisine. Newfoundland food staples: • Cod fish, crab, shrimp, haddock, squid, capelin, mus-
sels, scallops, flounder and many more ocean species. • Moose, caribou, rabbit, beaver, seal, arctic birds and whale. • Plants and berries, baked apples, blueberries, raspber-
ries, partridge berries. • Edible wild plants include bulrush, cattail, dandelion,
chickweed, and lamb’s quarters. For many years there was no refrigeration, so much of
the food was salted to preserve it. Some of the traditional dishes are: salt fish and brewis (salt cod, hard bread, pota- toes and onions), cod fish and chips, Jigg’s dinner (a tra- ditional meal of corned beef and cabbage), bottled moose (canned moose meat flavoured with pieces of salt pork, fat back and wild rabbit), and roast turr (an arctic bird).
The Hub
Photo by Jon Joy.
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