Pre-Confederation penny from Newfoundland - Newfoundland was a separate British colony and then dominion until 1949, when it joined Canadian Confederation.

Pre-Confederation penny from Newfoundland - Newfoundland was a separate British colony and then dominion until when it joined Canadian Confederation.

The Screech In is a Newfoundland custom, whereby local Newfoundlanders encourage those not from Newfoundland to become an honourary Newfoundlander.

To get Screeched In is a Newfoundland custom, whereby local Newfoundlanders encourage those not from Newfoundland to become an honourary Newfoundlander.

Newfoundland toutons are a local treat consisting simply of slowly fried pieces of white dough, often in pork fat, traditionally served with molasses.

Newfoundland Toutons

Toutons - traditional Newfoundland fried bread dough usually served with butter and molasses. I'm sure many folks on the Rock will be having these at least once during the Holidays.

Born A Newfie, Always A Newfie'. Love our Newfies, friendliest people in Canada, want to go out there someday.

Born A Newfie, Always A Newfie'. Love our Newfies, friendliest people in Canada, want to go out there someday.

Lavender and Lovage | Icebergs, Cod and Beer: A Postcard from Newfoundland, Atlantic Canada | http://www.lavenderandlovage.com

Icebergs, Cod & Beer: A Postcard from Newfoundland, Atlantic Canada

Iceberg Beer is a Light Lager style beer brewed by Quidi Vidi Brewing Company in St. Toured the brewery and tasted the brew.

Newfoundland

Rocky Harbour, Newfoundland - we went there to see the whale that had washed up after the ice went out in 2014 - gorgeous place!

Jelly Bean Row in downtown St. John's, Newfoundland

Picture of Street with colorful houses in St. John's, Newfoundland, Canada stock photo, images and stock photography.

I love traditional, regional recipes and spotted this one in a Newfoundland magazine called Downhomer submitted by Lila Young.  I have not made it but it sounds very interesting even with the high fat content.  They are like a Newfoundland First Nations Bannock.  The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork

Newfoundland Toutons

I love traditional, regional recipes and spotted this one in a Newfoundland magazine called Downhomer submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork

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