Cod Sounds, Goose Tongue, & Lion's Teeth:
A Culinary Journey Through Newfoundland with Lori McCarthy
Girls with Codfish, ca. 1905, Photographer unknown. Reproduced with the permission of the Maritime History Archive (PF-315.222), Memorial University of Newfoundland, St. John's, NL.
Join us in the season finale of the Feast for a discussion with Lori McCarthy of Cod Sounds in Newfoundland. From salt cod to goose tongue, she takes us through a culinary cornucopia of the island's history and culture. Whether it's making a hearty scoff of fish and brewis or cooking up dandelions for a medicinal tea, learn about Lori's great work in discovering and preserving the rich food heritage of Newfoundland. Along the way, we'll dig deep into the history of salt fish, not to mention the innovative international food scene that you can find on the island today. Don't miss it!
Written and Produced by Laura Carlson
Sound Engineering by Mike Portt
Episode Development & Research Assistance by Leslie Javorski (check out her other great food work at foodwords.ca)
Special Guest: Lori McCarthy of Cod Sounds
Lori McCarthy is dedicated to the cultural foods of Newfoundland and Labrador through her company Cod Sounds and the Livyers Cultural Alliance.
Her core values embrace locally sourced regional cuisine and wild foods from the land and sea; this is reflected in her food experiences and workshops.
Lori has been listed as a hidden gem in National Geographic and has been written up in Costal Living as one of the 8 great excursions in North America. Find more about her great work at codsounds.ca
Cod Sounds: More than Music
As Lori revealed in the interview, cod sounds are the swim or air bladder of the fish (i.e. the thing that keeps the fish afloat in the water). Although they serve a pretty useful purpose for the fish, turns out, they're also delicious! Many 19th century recipe books mention how to cook cod sounds. The recipe below is from an 1858 edition of Miss Beecher's Domestic Receipt-Book:
Soak them four hours in blood-warm water, then scrape off the skin, cut them up, and stew them in a little milk till tender. Just before taking up stir in butter, and a little flour paste, and scatter cold boiled eggs cut up over them.
Cooking with Goose Tongue (aka Sea Plantain)
Believe it or not, this little herb is distantly related to the more widely known plantain (you know, the one that looks like a little banana). Often known as sea plantain, the Latin term for this flowering sea-loving plant is Plantago maritima and it can be found all over North America, Europe, and even northern and central Asia. It's largely the leaves and seeds which are edible, but the entire plant can be ground down to a fine flour to use in baking. Although increasingly found in high-end restaurants, we were only able to find a single recipe for goose tongue: risotto!
Cooking with Lion's Teeth (aka Dandelions)
Interested in discovering the many medicinal and culinary uses behind the notorious backyard pest? The Smithsonian put out a fantastic article, aptly titled, "What the Heck do I do with Dandelion Greens?" a few years ago. Read and enjoy! (But remember: dandelions that have been sprayed with weedkiller can be harmful. Make sure you get yours fresh or at the store!)
Episode Soundtrack:
"Fishin in a Dory" by Ray Johnson, with lyrics by Paul Emberley. Listen to the full song here.
"When I'm 64" & "Fisherman's Favorite" by Figgy Duff, courtesy of Pamela Morgan. Find out more about this iconic Newfoundland band and their albums at the Canadian Encyclopedia. Listen to or buy their albums via Apple Music.
