We have a lively new cuisine in Newfoundland and Labrador that is steeped in making-do. This most easterly Canadian province has 11,000 miles of coastline, sparsely populated by fishermen and their families. There were no roads and so when snow came and the harbours froze, you only ate what you had put away. That final month of winter was the Hungry Month of March; waiting until the ice broke up, when fish could be caught and gardens could grow. The vital link for survival has always been the fishing people, the farmers and hunters, those who gather food on and around this great rock within the sea, the planet's 15th largest island.
