The Independent (Newfoundland & Labrador)
April 29, 2013
By Genevieve Brouillette
Foods, like fashions, are of the time. Although the staples remain constant, the preparations and spicing vary. Likewise, trends in food are always changing and there is a push to keep the chic in the hands of the few. Ironically, doing so often involves appropriating so-called peasant food for the elite.
…Today, I’d like to make a pitch for a (very) local food that doesn’t get the appreciation it deserves. I’m talking about seaweed.
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