Pie NL - Part 1

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A Candid Conversation MARK CRITCH

A Mayor’s Perspective JOHN NORMAN

Wise Words to Live By MARY WALSH

Embracing Time and Place WOODFORD ARCHITECTURE

Closer by Sea PERRY CHAFE

PIE NL | PART 1 | $20



the worst weather. the best raincoat.


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An Electrifying Redefinition of Luxury

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Everyday lingerie that is comfortable & pretty


256 Water Street | Churchill Square 709.739.8087 | 709.576.2001 ST. JOHN’S







It’s a simple word that evokes all manner of feelings and emotions. There’s something extra special about the connection Newfoundlanders and Labradorians have with this spectacularly beautiful place. And it’s easy to see why. From the sweeping vistas of our National and Provincial parks to the incredibly vibrant arts and culture borne out of centuries of history and adversity, Newfoundland and Labrador is an endless opportunity to explore, discover and learn about nature, the world and yourself! This place has a unique way of casting a spell over locals and visitors alike. Throughout our communities, in every bay, cove and bight, there are people who know kindness and friendship as products of resilience and tenacity. When times are tough we rely on each other and when we prevail, we celebrate together. And the hospitality for which we are famous is no urban myth! It’s our pride of place that makes us want to gather everyone in and show them everything we love about our home. So when you decide to visit this province, you can rest assured that the folks you’re about to meet will welcome you like family.

Welcome HOME.

Honourable Dr. Andrew Furey Premier of Newfoundland and Labrador

Home Sweet Home “There’s no place like home.” It’s an iconic phrase that I’ve repeated more often than Judy Garland. The concept of home today is much more than a place; it’s within. It’s the ultimate road trip of discovery, meeting and loving people along the way, and in the end having everything you need. Home. A place within. There’s an intimacy involved when you’re invited into someone’s home, so I was thrilled to have such a positive response from Mary Walsh and Mayor John Norman. They both create identity with fashion and played dress up for our cameras, creating a bit of spontaneous characterization. They dug into their wardrobes and engaged in our vision, not as characters, but simply and uniquely themselves. At home. Mary knows about unique branding and storytelling in NL better than anyone, so she was a natural choice for my first NL cover. It’s this simple: she makes my mother laugh. Mary has had her share of dark moments, but she has dedicated her lifetime to genuinely bringing light to others. She has personally inspired my journey and without hesitation she supported this media art, good humoured and unfazed, despite not knowing what to expect. John Norman, on the other hand, was more than I expected, perhaps the fashion house of Bonavista. The town has undergone a spectacular evolution under his creative direction. He’s a man on a mission. He opened his doors and spent hours speaking with us and showing us around his town in style. He accommodated us with that world class view, confessing that this is his first interview that was so private in nature. We had the opportunity to indulge in his art, his design, his passion, his words and his beautiful, kind, husband. I got emotional as I heard him speak. I couldn’t help reflecting on the impact I might have had, all these years, if I had stayed when I was younger, like he has, although I have been an ambassador for NL my whole life. Well, I am here now. This passion is in my soul: to tell the stories, to share the art, create and collaborate with leaders in the field and the up-and-comers. It was a lunch with Mary Walsh, to introduce the Pie NL concept to her, that led to an introduction to Pam Pardy. She could not say enough nice things about her and kindly made the introduction.

Pam comes with a lifetime of experience in media and is now our Pie NL Editor at Large. She certainly knows what she wants when it comes to getting an intimate story. What a tale we are creating. I’m taking more than a moment to ruminate in my memories of growing up in Brigus: kitchen parties, family sing songs, jiggs dinner at Nanny’s. Now I’m rethinking my relationship to the home within myself, the environment, and ultimately, each other. If we think of the empty places in our lives that we want to fill, we can plan to fill them with what we need. With radical change comes infinite opportunities, but also a little chaos. In an era of technological speed, Pie seeks to carve a space for contemplation and discovery. Print is too dear to let it escape my grasp. With this in mind, I returned to my roots to reveal this collaborative journey to create, curate and infuse our pages with heartfelt stories and quixotic fashion editorials like our fun shoot in Brigus, introducing Bay girl Barbie. With an eclectic roster of contributors, we will surprise and delight you with our Pie Media Group vision. Starting this publishing journey in 2004, I have had the opportunity to create with the best people in the world, growing my world class team as I bring them along for the ride. My desire is to do that, in this place, with these people, the best place and people on earth. I’m sharing my best recommendations: where to stay and where to dine, as well as sumptuous products and places for finding fashion, wellness and self-care. I know relaxed luxury and I know it is the NL lifestyle. Luxury is far more than things; what I refer to as relaxed luxury is time, the time to enjoy the things that make you feel luxe. We sometimes take what we have for granted; it may not feel like luxury to you because it is your way of life. Why do you think so many people who travel to NL want to return, or never leave? There is no place like home. Its how We feel. Home in NL. Enjoying the finer things in a relaxed luxury lifestyle. Welcome to our tangible sensory media.

Sandra Roberts publisher





24 Embracing Time and Place 56 Big Deal Ingredients 108 Hidden Gems 40 Historic Charm and Elegance 58 Of Sound Mind 90 Steeped In Tradition 48 Put The Kettle On 62 Strength and Resilience 110 Meeting Mallard’s Man 42 Enjoy Comfort and Luxury 68 John Norman 114At Home 46 Welcoming Guests 123 Stories That Must Be Told 80 Boon of Bonavista 44 NL Detail 88 The Foraging Excursion 130 Connecting With Your Roots 38 Welcome Home 94 Harbourview Dining 132 Maintaining the Legacy 50 Small House, Big Welcome 100 Come For The Food 126 Closer By Sea 52 New Perlican 134 A Candid Conversation 98 Hanging Your Hat 32 Heritage Meets Modern Style 102 A Little Taste of Home 140 Dream House WOODFORD ARCHITECTURE
































Sandra Roberts editor-at-large

Pam Pardy

design director

April Barber production assistant

Katie Meyer chief financial officer

Eileen Hicks poet

Cory Decker

published in canada by pie media group

Pie Media Group - Pie NL A content, photography and design agency focused on relaxed luxury and lifestyle brands. info@piemediagroup.com 20 PIE NL



Robin Krafft Kerry Johnston Colette Garland Luke Quinton Herbert F. Hopkins Allan Collingwood Walter Lynch

Nate Gates Jane Brokenshire Emily Williams Udantha Chandraratne Tyler Oxford Kara O’Keefe Lauren Vandenbrook Jonny C.Y. Lam Amanda Dinn Phil Snelgrove Sara Rostotski Dave Howells Jeremy Harnum Sandra Lee Layden Brad Clarke Rugged Rock Phil Maloney Ryan MacLellan

production support

Josh Roberts Vic Roberts Deborah Breen Ceara Collins cover photography

Dave Howells Mary Walsh Lauren Vandenbrook John Norman

Marketing and media inquiries: publisher@piemediagroup.com

All rights reserved. No part of this publication may be reproduced in whole or part without permission from the publisher.

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B O N A B O O C H .C O M PIE NL 21



Robin Krafft In our fast-paced world of screens and devices, consuming content is a daily habit, but there is something innately more satisfying about pages held in hand. Engaging with print is more personal and sensorial; it gives our eyes and our minds more depth of experience. We linger longer over evocative images, we ponder and re-read phrases that stir our emotions. The printed word, like a good story, is more readily saved, savoured, and remembered.

Kara O’Keefe

Udantha Chandraratne

I am a photographer and pharmacist from Portugal Cove-St. Philip’s, residing in St. John’s. My unique style of photography is a creative medium by which I present my province and the world around me. I use both digital and analogue photography to capture my surroundings in NL and abroad. My work ranges between landscape, lifestyle, food, and portrait photography. I have been published in Pie Digest.

I am a photographer and geographer based out of St. John’s, NL. I am the 2023 Skills Canada Nationals in PS Photography winner, and alumnus of Broward College Florida and Turku University of Applied Sciences, Finland. I am currently studying at Memorial University Newfoundland and work as a photographer for MUN Seahawks and NLDivisionX.

Brad Clarke Photography/Videography is a passion of mine and it’s a privilege to be able to take photos of people, places and things in the most beautiful place in the world; the province of Newfoundland & Labrador.

Sara Rostotski The beauty of island life is getting to experience different generations growing up on the same rugged backdrop. It’s also wonderful to have a constant supply of fresh ocean air.

Katie Meyer I am very honoured to be a part of this new piece of the Pie. Having worked for Pie Media Group for several years in numerous roles, I am grateful that the team has allowed me to foster my creativity and love for travel, design, food, and much more. Sandra has been one of my greatest teachers and I am so excited for all that there is to come. Am I excited to learn all I can about NL? Yes P’E!


April Barber Designer & photographer at heart. I have been designing and capturing memories for almost 30 years. Being able to help create this publication has been very special as Newfoundland is near and dear to my heart. Spending time in the summers in Brigus with my grandmother and cousins, feels like I almost grew up there. The Brigus Beach is one of my favourite places to visit in the world!

Luke Quinton What I find luxurious are moments, space, time, good company. A view that gives you a new outlook on life, an experience that moves you. It could be transcendent music, it could be a surprising meal. Having your needs anticipated, that feels luxurious. I like an ocean view, but the key is having enough time and space to experience it.


Pam Pardy I believe the province of Newfoundland and Labrador was created with one goal in mind: To be home to both the most inspired and the most resilient people on Earth. There are artists and musicians at every turn. While Canada may be known for its friendly citizens, this province stands out. In fact, Newfoundland was named one of the most welcoming places on Earth for 2023 by Booking. com. The ranking, based on over 240 million verified customer reviews say that this province can “provide even the most seasoned traveller with bucket list inspiration for their future trips”. I’ve had the honour of writing about the beauty and resiliency of this place and its people since 2003. From politics and the fishery to music and the visual arts, I’ve told countless stories and the ones yet to be told are infinite. I’ve gone snorkelling with humpbacks to experience first rate adventure tourism and dined with the finest people. I’m honoured to be able to share some of the best tales to be told here in this edition for Pie Media Group.


Herb Hopkins Newfoundland is always at the centre of my work. It remains my inspiration and muse. The capital city, St. John’s, is a character itself, forever spinning its dubious ways - the weather, the isolation, the rock, the history, the culture, and more warmth than a freshly fried touton. Nobody’s ever quite sure. “I love it, I hate it,” both from the same mouth, only hours apart. But always to return, no matter how far afield one goes. St John’s, the oldest continually inhabited city in North America, is like an old friend, a handsome one at that. With its endless hills, twisted streets, and mottled weather, it might too be a rogue. So, I ask you, who doesn’t like a handsome rogue?

Dave Howells I love cheese, telling stories, and ultra-fast lenses. When I’m not photographing famous people, you’ll find me drinking coffee in St. John’s, NL.

Johnny C.Y. Lam I am an editorial and commercial photographer based in the historic town of Bonavista, and travel often for work. My primary focus is portraiture, documentary, travel, food and lifestyle photography. This is my first time contributing to PIE and I’m thrilled to be able to photograph two of my favourite restaurants on the Bonavista Peninsula. To me, luxury means having the time to do the things I love and these things are often free or don’t cost a lot of money, they are simple pleasures. As Oscar Wilde famously put it, “ Simple pleasures are the last healthy refuge in a complex world.”

Alan Collingwood I have worked in the wine and spirits industry in some capacity for almost 20 years. My love for food and wine stemmed from bingewatching Food Network TV at a young age, which then led to a degree from the Culinary Institute of Canada, having never cooked professionally a day in my life. It was there that I really started to learn and understand the relationship between food and wine. After culinary school, my passions shifted more towards wine and shortly thereafter I completed Levels 1 & 2 of the International Sommelier Guild. More recently, I finished Levels 1 & 2 of WSET (Wine and Spirit Education Trust) and am currently waiting to start Level 3. Today, I operate the oldest acting wine and spirit import agency in Newfoundland, continuing to pursue my passion in wine.

Nate Gates Pie Media Group Photographer since 2008. I begged for my own camera when I was 9, it took 110 film. I have not stopped making photographs since.





Empire House and Home

Local luxury lies just beyond the historic center of St. John’s, where you might catch a glimpse of a unique and fascinating home: Empire house. The structure is a modern marvel; an aggregation of rectangular masses, arranged in layers behind the garage on a narrow lot. It was a complex project for the design team, consisting of Chris Woodford, William Flynn and Taryn Sheppard. Chris had completed many commercial and residential projects and received numerous awards, (including the Lieutenant Governor’s Award of Excellence in Architecture, 2020), but this was his team’s first private residential build in St. John’s. Chris co-founded Woodford Architecture in 2013 after moving back to Newfoundland and Labrador, prepared to give prominence to the dramatic, wild beauty of his island home. Appearing in The Maritime Edit, Nuvo Magazine, Canadian Architect, Azure Magazine, and The Globe and Mail, Woodford Architecture has a solid reputation for innovative designs that embrace the landscape. BY ROBIN KRAFFT | PHOTOGRAPHY JANE BROKENSHIRE


For Kevin Woodbury and Anne Whelan, it felt like a perfect fit. They had been considering a build in downtown St. John’s for years but hadn’t found the right location. When this property became available, it was difficult to appreciate its dimensions, obscured by a small house at the front of the lot. Strolling through the Forest Road Cemetery, they realized it’s depth and potential. Surrounded by two acres of 150-year-old trees, and beyond that, Quidi Vidi Lake, it felt like the perfect setting for their dream home. Anne recalls their aspirations: “We set out to build something that took advantage of the beautiful Newfoundland landscape. Rather than blocking nature out, we wanted to invite the outside in.” While the design process was smooth and exhilarating, the build became challenging as COVID hit, with supply chain issues and increasing costs, along with regular business and work pressures. 26 PIE NL

But Anne and Kevin acknowledge that it was well worth the effort. Any build from the ground up requires considerable commitment, but this demanded a new level of dedication and incredible teamwork. The structure itself defines modern luxury, in context and in concert with its natural surroundings. The layered design allowed for private, functional, and open living areas. The master suite was given special consideration, including a digitally fabricated wooden screen, subtly representing an aerial view of the nearby cemetery plots. It’s a significant historic site, with 200-year-old monuments. From the ground level, there is an appropriate fence to obscure a close proximity view.


“We set out to build something

that took advantage of the beautiful Newfoundland landscape” -ANNE WHELAN

There are, however, many windows that overlook the stately stones and rolling green grass from above, inducing a peaceful sense of coexisting with the natural cycles of life and past generations. Landscaping features, fencing and the front-facing garage provide considerable privacy. The interior ranges from intimate areas to grand double-heights, with large windows throughout that give an incredible experience of the wind, the weather, and the tree canopy. Anne particularly loves the effect: “With all of the windows in the back of the house, when the wind blows in the winter it’s incredibly beautiful, like living in a snow globe.” In other seasons, there is a sense of being in a park or a forest, and one of their favourite places to enjoy it is the enclosed deck off the master bedroom. Even in the winter, warmed by outdoor heaters, they often have their coffee on the deck with robes and quilts, invigorated by the sparkling scenery. Anne and Kevin took the lead on many of the interior design choices themselves, with support from the design team. Much time was spent making meticulous choices, researching and sourcing to satisfy their ideation: to make this home a true reflection of themselves. They discovered new abilities and interests, as Kevin installed features and lighting and did all of the programming while Anne worked with the intentional juxtaposition of sleek modernity with the domestic/vernacular. Choosing traditional Newfoundland birch flooring throughout and the plain-board baseboards were significant choices, reminiscent of the house Anne grew up in. One of her favourite rooms is the butler’s pantry. Evoking memories of a local store she loved as a child, it’s where most of the food storage and cooking takes place; it has become a special, joyful little space. While the house has a very contemporary form, it graciously embodies a sense of place and the passage of time. For Chris, it was the perfect type of collaboration between owner and architect that is crucial in order to create an environment and experiences that are so much more than a residence. Surprising spaces include the basement, which is bright and open; accessed by the three-story stairwell, it has become a significant social setting. The glass-walled link from the garage to the house is another cherished feature, providing a transitional experience as you move from the outer city and into the family’s haven. Anne sums up: “Living in this space in downtown St John’s is such a privilege. Being able to tuck this home in among majestic trees and the lush green landscape is more than we hoped for.” Uniquely straddling the urban present and the distant past, Empire House is a hidden architectural treasure that has become a beloved home.







Heritage meets modern style at Dvele, a St. John’s boutique stay. Located in a prominent historic area, Dvele is not just a place to rest your head – it is your fully designed and curated home away from home. Constructed in the late 1800s, Dvele lives in a stately Queen Anne Revival-style mansion that has been lovingly restored with guests’ comfort in mind.




A seasoned traveller, Dvele’s owner, Susan Drover, has planned a complete experience, choosing finishes and amenities that complement her vision. Susan’s passion long lives in creating memorable spaces and experiences, intuitively understanding how beautifully and thoughtfully designed spaces can enhance living. See, feel, smell, touch, and taste — they’ve taken the time to consider the small details that provide you with the most pleasing stay possible.



Their spaces are perfect for entertaining. Dvele is available for special events and small gatherings, including small corporate retreats and luncheons, family get-togethers, and intimate weddings. Their cozy dining space can host private dinners for up to 10 guests, while their lounge and library are great for small group chats and sips.


& recharge

Is there anything better than climbing into a well made, fresh smelling bed? The guest rooms have been outfitted with the most comfortable king size beds, dressed with premium linens and duvets. Their luxury pillow selection has been curated for your comfort (and a great night’s sleep), offering a range of pillow styles for the guest to choose from.

Get cozy with luxury linens, pillows, blankets, and Icelandic sheepskins in each room, curated for your best sleep. Relax in style with luxurious unisex robes — they’re lightweight, incredibly soft, and perfect for lounging. A selection of goodies is available at any time of day to satisfy your craving — salty or sweet, they’ve got you covered. Your clothes will be wrinkle-free, smooth, and fresh in no time with their in-room handheld steamers. Your room is equipped with a wellstocked mini fridge with all items available for purchase. An eco-friendly alternative to bottled water, fill your provided carafes from their filtered Ovopur in the lobby.



See, feel, smell, touch, and taste — they’ve taken the time to consider the small details that provide you with the most pleasing sensory stay possible. From luxury shower or bath experiences featuring local favourite East Coast Glow, luxury bathrobes and premium towels, to the coziest nights featuring the warm light of candles, comfortable custom pillows, and bed linens, they aim to please the senses with every amenity.



WELCOME HOME Built into the cliffs below Signal Hill in an area called the Battery

Anchor Cottage | Bakeapple Cottage | Caribou Cottage | Dogberry Cottage | Egg Down Cottage | Figgy Duff Cottage


Rochelle Spracklin used to walk the trails in The Battery every day, rain or shine, during her university days. She would often say that she was going to own a home there, someday. Years later, after she met her husband, Ian Stewart, in Ontario, Rochelle took him to St. John’s. With family and friends scattered over the island, she has deep roots that need nourishing. On that first visit, he had only one question: “Why aren’t we living here?” and that was all the encouragement she needed. In 2014, they purchased their first cottage on the cliff and their journey began. While the cottage gave them a base whenever they came home, the rest of the time it was offered on Airbnb. It booked up quickly and when another cottage became available, they expanded. There are now six Battery Bluff Cottages, which have been built into the cliffs below Signal Hill, that can be rented individually or for larger groups. You can also book through Vrbo or batterybluffcottage.com. Rochelle has hosted reunions, weddings, conferences and film crews, with many visitors returning again and again. Situated in St John’s, Newfoundland and Labrador, in an area called The Battery, these vacation home rentals are ideally located, with incredible postcard views from every window. The East Coast trail, Signal Hill National Park, The Rooms (provincial museum/art gallery), the harbour, the Narrows and downtown St. John’s are all steps away. There’s no need for a car when everything is this accessible. As one of the oldest cities in North America, St. John’s offers charisma and character, charming narrow streets and numerous historic sites BY ROBIN KRAFFT | PHOTOGRAPHY KARA O’KEEFE

and yet it is a contemporary modern city with fine boutiques, cafes, galleries, theatres and worldclass cuisine. “The Battery is my home and my favourite place on the planet,” Rochelle beams. “Port living in a city means you can have your morning coffee gazing out at the harbour and the ocean and later walk downtown to world-class restaurants featuring Newfoundland fusion.” St. John’s boasts some of the best restaurants in Canada. NL is home to acclaimed and accomplished chefs who are taking traditional Newfoundland cuisine and elevating it, from land and sea to table. If you’d like to host your own dinner party while staying at the cottage, Rochelle puts together meticulous packages for her guests, taking into account your individual wishes and interests, so you’ll know where to shop locally for the best ingredients. In fact, Rochelle prides herself on promoting everything local. When acquiring a new cottage, they have often had to bring each one back to a bare state and then redesign and redecorate. It was important to Rochelle to make the interior modern but with a nod to the traditional coastal charm and heritage of its location, even using the time-honoured technique of rug hooking to create wall art for each cottage. “Living on an island promotes more than a fascinating history and heritage. The most incredible thing about visiting this picturesque city is the people. There is an awareness of the need to remain connected and the importance of community. The warmth, caring, and humour of the people who live here are the real treasure.”

“ The most incredible thing about visiting this picturesque city is the people.” -ROCHELLE PIE NL 39


Topsail House HISTORIC CHARM AND ELEGANCE Welcome to the Topsail House in St. John’s, Newfoundland and Labrador. A city steeped in history and tradition, it has a rich cultural heritage and boasts many beautiful buildings that have stood the test of time. Built in the 1800’s, Topsail House has been transformed into a unique rental opportunity on Airbnb. The house has seen generations come and go and as a witness to some of the most significant events in Newfoundland’s history, it offers a fascinating experience as you envision the people who lived there before you and the stories unfolding within its walls. The house is amazingly spacious; the rooms are large and open, with high ceilings that give the home a grand feeling, perfect for entertaining guests, as well as a comfortable place to relax and unwind. It’s an ideal venue for romantic bridal photoshoots, sweet baby showers, hosting an entire production team or a special family event. Topsail House is located in a desirable area, with surrounding neighbourhoods featuring heritage homes. It is situated near St. John’s harbour and is conveniently close to various shops, restaurants, and entertainment venues, making it an excellent location for people who want to be in the heart of the action. The house has been wellmaintained and renovated, boasting an impressive, contemporary kitchen, in keeping with the same grandiose style of the original structure. While the home has retained its Victorian charm, it includes all of the amenities necessary for modern living, including updated electrical and plumbing systems. The vast master bedroom with an elegant fireplace and an ensuite with heated flooring is your dream come true. From the moment you lay your eyes on the building, the rich blue colour, offset with white accents, catches your eye. Meghan Riggs, CEO of AMR Capital BY COLETTE GARLAND | PHOTOGRAPHY EMILY WILLIAMS

Walking up the wide wooden steps to the front door and turning the antique knob to enter this home, the height of the ceilings draws your gaze and you can almost feel the hands of those who have come before you. You can imagine their expectations as they step into the house for the first time. From the main hallway, you glimpse the winding stairwell to your left and at each large doorway you observe the unique style and the mix of modern and historical elegance, excellently portrayed in each room. From the beautiful, original woodwork to the remarkable architectural details, this home is a unique space you won’t find anywhere else. Topsail House is singular in its historical significance, spaciousness, ideal location, modern updates, and unique character, making it a desirable place to call your temporary home. If you are looking for an enchanting and functional rental property, Topsail House is an experience that exceeds expectations.

Book your stay at http://bitly.ws/Q5yp PIE NL 41


10 Victoria Street


Frank and Candace purchased the property at 10 Victoria Street, St John’s, online. It was an uncharacteristic act of spontaneity, but it felt right. They had recently visited Newfoundland and Labrador and felt a sense of home there. For Frank, St John’s reminds him of his parent’s hometown in Italy; “It has an authenticity that other places don’t have.” The ocean view, the proximity to attractions and the history of Victoria Street were further selling points. “From the moment I stepped in the door for the first time, everything that we had been feeling was confirmed, on the spot,” Frank confided. It was full steam ahead from there. Sam Cribb/ Plank Design became involved with the project as the interior designer. The couple provided a photo that encapsulated the heyday of Newfoundland and Labrador and Sam took that as her inspiration. “Sam put her art and style into the home, to mix the old world and the new world together,” they noted, and it was exactly what they were looking for. “If we were living here, what would we want? What do we want when we travel?” These would become the guiding principles for every choice they made. A good night’s sleep is emphasized with high-end mattresses, linens, the quality of the pillows and the weight of the duvet, providing a sense of comfortable luxury. “We wanted it to be an experience, not just a place to stay.” They love history, antiques and art but they didn’t want it to feel like a museum. Instead, they wanted to tell a story through the art and artifacts throughout.

The artwork includes original paintings by Anastasia Tiller, based in Lethbridge, NL. Presiding over their nest, her quirky Puffin king and queen add a touch of whimsy and love to be photographed with guests. When they spotted a chandelier at Rose Mill Antiques, it was yet another moment of serendipity. The owner of Rose Mill found the exchange especially meaningful because his aunt had once owned 10 Victoria St., and used to board soldiers there. You’ll find nostalgia, history and the essence of Newfoundland and Labrador in this gracious space, yet there is also a sleek and modern vibe. Centrally located, a walk away from heritage sites, the bustle and amenities of downtown St John’s, and fantastic hiking trails. Directly across the street from the LSPU Hall, the heart of live theatre and the cultural pulse of St. John’s. Spacious and bright, with lush landscaping and colourful, curious details, nooks and books, it represents the brand that Pie Media Group has trademarked: Relaxed Luxury. In this 19th-century Victorian home, up to eight guests can be quite comfortable, with three bedrooms, four beds, and three baths. The outdoor spaces offer variety with two decks, an outdoor fireplace, and a hot tub with views of the harbour and the ocean. Meticulously maintained by NL Detail, you can be sure that everything will be pristine upon your arrival and well-maintained throughout your stay. Pack your bags and enjoy a home away from home!


Book your stay at http://bitly.ws/Q5Ev


The Best Guest:


Vic Roberts, Master of Detail Airbnb has come a long way since its inception in 2007, when two hosts had the idea to offer an air mattress and breakfast to guests. It has now become synonymous with a more relaxed and comfortable atmosphere when you’re travelling, but what constitutes good manners when you visit? During your stay, behave as any good guest would when lodging in someone else’s home. Ensure that you know what your host’s specific expectations are. There should be a welcome message and perhaps some rules that you need to be aware of. Guidelines can vary from place to place across the island. Vic and Angelina, owners and operators of NL Detail, are a professional cleaning company and property management experts; they’ve set the bar high for over a decade. Vic recommends being mindful of your surroundings. Many properties on the island boast pottery, local art and handmade quilts and blankets that should be cared for with respect. Kindly remove your footwear as you make yourself at home. Proud to take responsibility for luxurious residential and commercial properties, they specialize in Airbnb standards. Vic explains: “If I’m going to do something, I don’t do it halfway, I want it to look like new or better.” NL Detail takes that extra step in sanitation and comfort, carefully considering guests’ impressions. They use specialized products to make that happen; if anything is supposed to shine, they leave it gleaming. Vic offers this advice: always be respectful of your neighbours. If the rules indicate that parties are not allowed, book yourself a large table or space at a local restaurant; they’re happy to make recommendations.

It’s also important to keep the lines of communication open by expressing any concerns or asking questions during your stay; text messaging is often the best form of communication. Vic prefers that you let them know if something gets stained or spilled on, damaged or broken, rather than trying to wash or fix it yourself. If you’ve arranged a specific arrival time, try to be there on time or communicate your delay. Just like a hotel stay, your departure time has been agreed upon and should also be adhered to. As you prepare to reluctantly depart, Vic provides some pointers: first and foremost, ensure that you aren’t leaving any personal belongings behind. When you have had a longer stay, it’s easy to overlook small items, so make a final sweep with eagle eyes. You don’t need to make the bed, because it’s always stripped, and everything is meticulously cleaned for the next guest anyway. Know the garbage/disposal expectations. Kindly remove filters from the coffee maker and add the coffee pot to your final load in the dishwasher; put everything you used through a wash cycle. Close and lock all the windows before you leave and turn off all the lights. Used towels and washcloths can be put into the tub. NL Detail arrives soon after your departure to check the property thoroughly for functionality of all amenities, and security. Keep in mind that while you might be planning to write a review, (and your hosts would really appreciate that), guests are also rated. You want to make sure that you will be welcomed on your next booking, wherever you roam.


“It’s nice for people to respect the space. It means a lot to the homeowners, the cleaners, and the property manager.”





Hygge is a Danish word for a quality of coziness that engenders a feeling of well-being. We embraced that philosophy restoring this traditional fishing home. Nestled into this space are thoughtfully designed touches embracing tranquility. Amenities in every corner ensure you’ll have an unforgettable stay. Enjoy quality time in the stylishly designed living area, create in the chef’s kitchen or unwind in your own master suite oasis.

“We promote slow travel. Anchoring our guests in place, we encourage connection with people, places & things that will last a lifetime” -GORDON MARTIN, CEO AND FOUNDER, PEOPLE, PLACES & THINGS 46 PIE NL



For the discerning traveller on the world stage, beyond our breathtaking views, our coastal modern family home features luxurious amenities . Enjoy concierge service in the heart of Quidi Vidi.


We operate vacation rentals in more than 18 world class communities and we care about supporting local. In this issue we feature two of our well appointed properties that are close to our hearts, that represent our vision for the vacation rental property experience that inspires the mind, body, and soul. PIE NL 47

Come Over


Deeply authentic, soft-adventure travel packages that bring Newfoundland’s rich history, performing arts and pristine wilderness together to create an “EcoCulture Experience™”. These experiences occur at the intersection of the island’s unique cultural heritage, amazing wildlife and scenic wonders, appealing to the mind and soul of the curious traveller. Our goal is to inspire activities that allow the traveller to become part of the communities they visit while preserving and promoting the natural and cultural heritage of the Island. Our belief is that responsible travel ultimately produces the best travel experience. WB Sooley House, Heart’s Delight

WB Sooley House, Heart’s Delight

“Wild nature. Immersive deep culture. Unscripted. Revealing the spirit of Newfoundland since 2005” -KEN SOOLEY

EJ Sooley House, Heart’s Delight


ST. JOHN’S | BONAVISTA | HEART’S DELIGHT Let’s have a gab. 709.351.6660 kensooley@caperace.com




Blue Opal - 33 Outer Battery, St. John’s SMALL HOUSE WITH A BIG WELCOME It’s heartwarming to know exactly who walked the halls and called a place home before you arrived. The Garlands were the last family of fisherpeople to occupy 33 Outer Battery Road, St. John’s, Newfoundland and Labrador, and they fished until the moratorium in the 80’s. The house was then occupied by Marie and Charles Pretty, until 2021. Despite its subsequent renovation, it has retained a sense of that comforting heritage. Located in the iconic Battery neighbourhood, it sits uniquely close to the hub of the city. A step back in time to narrow streets and neighbours who live nearby makes it seem like a small town. You have easy access to the Signal Hill hike, a tough but beautiful trail that allows visitors to relish in the incredible beauty of sea, sky and rock. The North Head trail was perfect preparation for the new owners’ trek to Kilimanjaro in 2017 and part of their training for Everest Basecamp in 2023. Guests can enjoy this scenic trail and can also walk to meet any need, (grocery, restaurant, bank, store, bar), and then come home to what feels very rural and peaceful. Your host, Marlene, describes the nostalgic experiences that prompted a love affair with this house: “Setting foot onto the step where I watched Mrs. Pretty hang her clothes brought me back to a childhood that remains in all of my senses, from the smell of the house to the glossy brown panelling. The summers I spent nearby with my grandparents are embedded deeply within me. Filling myself up with homemade bread which magically appeared, fresh every morning, and tasted best at midnight dipped in a cup of very sweet tea. Bingo on Sunday night at Buster Furey’s: the local bar where I got to have a ‘bag of chips and a can of drink’. The meat man and the fish man selling their product up the laneway, the never-ending stream of kittens Nan would feed, and the games of 120 or Scat at the kitchen table. Older women in flowered frocks preparing for the arrival of men who had spent the morning at sea. (Sometimes we even got fresh fried fish first thing in the morning.) BY ROBIN KRAFFT

Water running under houses and houses built in rock. From this vantage point, I can sit and see the ocean. I am close enough to smell the ocean breeze while listening to water running right in my back yard; water running its way back to the sea.” They bought the house in 2021 and applied for a permit to renovate in January 2022. It took 17 weeks for the City of St. John’s to approve the permit. That could have been an indicator of how long it would take to bring #33 to where it is today, but it was a labour of love. Dedicated builders and craftsmen, Len and Gerry, did the job. They took care in every detail along the way and the finished product shows their skill. A much longer project than anyone anticipated, Blue Opal was well worth the wait. They took #33 down to the first floor and rebuilt it, adding a third story. Given the location, they could not bring in any equipment to lighten the load. From hauling buckets of concrete through a cutout in the second story to rebuild foundations, digging down to install proper drainage to remove the water from under the house – it was all done by hand. Experienced hands that made it happen even when it seemed that it would never be complete. It’s now a modern amenity tailored to bring you to a simpler time. The fabulous view from the windows and the beautiful deck includes the St. John’s skyline, the harbour and the ocean, with colourful chairs gathered around an outdoor fireplace. A waterfall nearby trickles in the background. The brilliant blue exterior featuring the original door gives way to a luxe, bright interior with pops of colour and natural wood floors and accents. Highlights include furniture from Osmonds, a notable coffee bar and an opportunity to try self care products from the local luxury brand Tvål. You have access to the entire home and conveniently covered parking with an EV charger. Everything is immaculately prepared for your arrival by NL Detail. It’s a place where you are encouraged to explore the city, but step back in time. A place where you can be at home.

Book your stay at http://bitly.ws/Q5J8



New Perlican

A traditional outport home… Experience coastal bliss at SeaGlass B&B and Studio, a charming 2-bedroom bed and breakfast perfectly situated by the water’s edge. Immerse yourself in the beauty of the quaint harbour and the colourful fishing stages while you relax on your private decks or our newly built Mermaid Landing fishing stage. This Bed and Breakfast seamlessly blends charm with modern comfort, ensuring a delightful stay. Blissful sleeps and delicious breakfast awaits you.

Step back in time as you venture into what was once Ron Jones’ general store, and explore our working stained glass studio and gift shop, adorned with original showcases, bins, shelves, and treasures from yesteryear. Let hosts Karen and Michael inspire you to discover your artistic side in the studio, where Michael, a master stained glass artist, will guide you in crafting your very own unique souvenir. Or let Karen, a skilled photographer, lead you on a session to capture the essence of the breathtaking Baccalieu Coastal Drive. Indulge your senses, and unleash your creativity.

“Siren’s Song is the newest addition to SeaGlass B&B and Studio Ltd tourism enhancement initiative. Our dory is a Grand Banks Dory which is a wooden fishing boat built by the Wooden Boat Museum of Newfoundland and Labrador. She is painted in the traditional dory colours and is moored off our Mermaid Landing with manilla rope as it would have been many years ago.” - KAREN 52 PIE NL


Healing experiences combining ancient and modern modalities designed to elevate and transform your physical, emotional, and spiritual self. Offering Spa Services, Registered Massage Therapy, Acupuncture, Naturopathic Medicine, Osteopathic Therapy and more!

79 rennies mill road, st. john’s, NL - winterholme.com - 709.739.7979




ULTIMATE relaxation experience. A medical grade Vivier chemical peel and a chakra balancing, energy healing reiki treatment.


Wild Alchemy

THEIR INGREDIENTS ARE KIND OF A BIG DEAL Drifting along the coastal waters of Newfoundland and Labrador, monolithic fragments of ancient glaciers are an absolutely awe-inspiring sight. Composed of snow that fell during the last ice age, icebergs contain very few pollutants and provide a uniquely pure water source. Utilized in their many meticulous processes, this water is an essential component in the creation of powerful skin tonics, handcrafted by Karen and Roger Dewling, creators and founders of East Coast Glow. At the edge of the earth, they produce botanical distillates, augmented with pure essential oils, butters and waxes. These exceptional skin and hair care products reunite us with nature and promote clean self-care rituals. Their emotional connection to the raw beauty of Newfoundland and Labrador and the inspiration of the wild, resilient plant life that thrives there are evident in ingredients that represent the land as well as the sea: mushrooms, wildflowers, herbs, salt, seaweed, roots, seeds, bark, lichen and clays. The company name arrived like a gift through a serendipitous encounter in Resolute Bay, Nunavut. Upon meeting an Inuk elder, he commented that Karen had “that east coast glow” and the words struck a chord. An intense interest in the synergy of nature and an urgent need to relieve their infant daughter’s agonizing skin condition drove them forward to create their initial product, the Miracle Balm.


This modern apothecary strives to offer you the gifts of nature rather than the combination of chemicals often used in skin care treatments, which can be harmful to your health and to the environment. Located in Bonavista, their wide range of products can be found in retail stores throughout Newfoundland and Labrador and at select Airbnb locations. You can also explore and shop all of their unique formulas online (eastcoastglow.ca). Wild herb-infused lip balms, miracle balm rescue salves, purifying mineral masques, drenched ice serums, sea salt soaks, iceberg-infused moussed soaps, hair care products, hand and body lotions and facial oils all contain bioactive botanical compounds that offer you the healing power of responsibly harvested ingredients. Always using sustainable wildcrafting practices, they focus on conservation, eager to glow for many years to come. Consequently, they follow the natural rhythm of the seasons and the biodynamics of wild growth, embracing the variations in scent and colour that occur with each distinct batch. Revolving with the cycles of our lives, mirroring the planet we exist on, East Coast Glow invites you to choose an uncomplicated, luxurious self-care ritual. Reconnect to your roots in the natural world with products that honour the ultimate source of our healing and wellbeing. Tread softly, wash wildly.



“I admire anyone brave enough to have an idea and just go with it.”




Ceara Collins loves beauty, and helping to make the world a little more spectacular is something she aspires to. That is really why she followed her dreams, opening Sound Salon Spa on Water Street in downtown St. John’s in 2016. “I always knew I loved making people beautiful. My favourite part of my job is creating a brand new style for someone,” she said. “Happy clients don’t even need to say a word,” she added. “You just feel the confidence radiating off of them.” Ceara, who describes her personal style as “modern and classic,” says she has a plant in every room and surrounds herself with whites, linens and creams. As owner/creative director and hairstylist at Sound Salon Spa, Ceara shared that there’s certainly an element of pride in what she has accomplished with her team.

The staff at the high-end salon and spa put their energy towards creating a relaxing experience for all clients, offering complimentary foot soaks and hand massages to accompany colour services, for instance. Sound, which uses natural, cruelty-free Aveda products, has become a destination in the core of the capital city of St. John’s. “I love having a business in downtown St. John’s because of the people I get to meet,” Ceara said. From cruise ship passengers to locals, every person she has the privilege of meeting adds joy to each day. “I have been lucky to meet some of the coolest people. There is a vibe you feel downtown that you don’t get anywhere else in the city.” Her dream is to see others join the adventure downtown. “Just follow your dreams,” she advised.


We are so proud to see our company, founded in 2017, succeeding so brilliantly. Newbornlander is a symbol of resilience, rigour and effort made by and for newcomer women that were not able to enter the labour market. We are delighted to create eco-friendly, safe and functional baby accessories for the community. Thank you for your support of this beautiful dream of inclusion, equity and belonging. Team NBL. -CONSTANZA SAFATLE, CEO


NEWBORNLANDER A social enterprise that manufacturers accessories and clothing for babies and parents, ensuring newcomer women’s employment.

n e w b o r n l a n d e r. c a

Disregard the Weather


Arriving at work one rainy day, Maria Halfyard was completely drenched. She felt uncomfortable and her professional attire was a bit bedraggled. It wasn’t the best way to start the day, but in the midst of that frustration, an idea emerged. She realized that there were no viable options, there was nothing dressy that would actually keep her entire outfit dry. Most of the raincoats on the market were sporty, and while a trench coat is chic, it simply isn’t waterproof. She noted her idea in the book that she carried with her, but it would be several years before it came to fruition. Growing up in St John’s, she was no stranger to unpredictable weather, including rain, drizzle, fog (RDF) and unrelenting wind. She wanted something stylish and functional that could be dressed up or dressed down, that would also embody historic and cultural maritime elements. “We’re right on the edge of the north Atlantic, the worst weather, this is where a product should come out from. We know weather. We need this.” The people in Newfoundland and Labrador are known for their friendliness and good nature, their strong work ethic and their eye for colour; as the concept developed, Maria would strive to incorporate these qualities into her brand. It hasn’t been an easy road, or a simple process. Although the initial idea was written in her book in 2015, there would be several years of research, science, designing, navigating the manufacturing process and refining prototypes along the way.


The beautiful mernini coat that you can buy today went through several alterations. Maria wanted it to look like an old fish harvester slicker but with a feminine cut, inspired details and a more professional finish. After sketching out her vision, she enlisted a fashion designer to put the proper technical specifications to her drawings. She explored various fabrics and set her course to discover the best possible production situation. It was a period of many risks, a lot of investment, time spent and no small amount of stress, but Maria was not going to be deterred. Her passion drove her forward and her conviction in the idea never faltered. While completing master’s degrees in business and maritime management from Memorial University, Maria fell in love with the concept of bringing ideas to life. She wasn’t afraid of hard work and had learned the value of independence early. At age 15, her mother (an entrepreneur and teacher) handed her a copy of The Wealthy Barber and said “never depend on anyone for your wealth.” It was a lesson that stayed with her. Implementation is her passion and she continued to prove to herself that she had the grit, the energy and the mindset to find her way. The mernini journey and the garment itself is Maria’s analogy for how to approach life: “I want women to feel strong and confident, regardless of the weather” she says, encouraging persistence and strength to overcome the obstacles that you face every day, and to just keep going.

“Despite the obstacles that

you might experience, you too can achieve your goals because within each of us is enduring strength and resilience.”


When you wear your beautiful mernini, you’ll feel it: you’re wearing her heart on your sleeve. In 2020, she had arrived at her destination. The mernini launch heralded something new, unique and chic in the outerwear market. This long A-line coat with a large hood, magnetic and button closures, wrist protectors, and welded seam construction is windproof and breathable, lightweight and waterproof rated at 10 000 mm. The exterior is 100% polyurethane backed with 100% cotton. There’s an inclusive range of sizes available, from XS to 3XL and Maria includes a handy guide with measurements on her website to help you clarify which would be the best fit for you. The coat has also been accessibility tested and came out with flying colours. From understated and neutral to bold and beautiful, the mernini is available in eight colours: classic caramel, black beauty, merlot red, chive green, peony blue, grey, dory yellow and tickled pink. Maria lightheartedly remarks that “to blend in around here, you have to stand out - we have colourful houses, landscapes, and personalities!” While the dory yellow was definitely a nod to The Rock, some of the other colours have been influenced by the mernini community. Maria is a very responsive entrepreneur, valuing feedback from her online mernini sisterhood, and even taking polls on social media for the colours that she is considering. Customer satisfaction is extremely important to Maria and she’s an active listener. Community feedback prompted her to design a long liner vest, which fits comfortably under the raincoat, in order to deal with winter rain and colder conditions. In fact, the mernini community has many celebrities in its ranks. The coat has been featured by Erica Wark on CTV’s ‘The Social’, featured in Châtelaine magazine, TSC, and ‘Style Matters’ with Jeanne Beker, with many more homegrown celebrity testimonials highlighted on her website.


Drawing on Newfoundland and Labrador talent is important to Maria. When it was time to seek out marketing support, Maria did many interviews, but it was Liam Dawe at Altitude Media Inc that impressed her the most. She came away feeling incredibly inspired and sure of her success; they have been working together to implement her vision ever since. Many of her models are from Newfoundland, as well as her favourite photographer. Maria also remains loyal to her first NL vendors, particularly Twisted Sisters, in St. John’s. Their enthusiasm and how they breathed life into the process were invaluable to Maria in those early stages and she hasn’t forgotten it. You can now shop for your mernini at select retailers across the country. Find a provincial store near you at mernini.com or order directly from the website, where you’ll also find a detailed care guide. Online shoppers can also find mernini at tsc.ca or at simons.ca. One of the most unique features of her branding is the visible label on the sleeve cuff. Maria wanted to add a touch of The Rock to the coat, representing the place where the idea originated. Her black granite labels exemplify the rugged and natural beauty of Newfoundland and Labrador. The first iteration of the label was actual NL rock, sanded at home during COVID after the factory was closed. Maria and her family polished 1600 pieces of black granite, taking them from dull grey to gleaming black, to be fitted into a metal plate which she also designed. For her, this is the passion piece of the coat. The enduring, panoramic, breathtaking beauty of the landscape is your mantle, whatever journey you embark on. When you wear your beautiful mernini, you’ll feel it: you’re wearing her heart on your sleeve.




A SUSTAINABLE APPROACH TO FASHION Together with Tofino Towel we bring you high quality, multi-purpose products that allow you to do more so you can own less.




Mayor of Bonavista JOHN NORMAN



Charming and eclectic Bonavista, Newfoundland and Labrador, is only three hours from St. John’s. The town is a celebration of old-world heritage that has evolved to embrace modern creativity. Active harbours with working fishers are steps away from charismatic cafes, while new manufacturing businesses operate out of beautifully restored historical buildings. Mayor John Norman simply calls it home, as he leads its growth and development with his “don’t think small” philosophy.


The vast majority of people moving in are young, some new, or had been from here, moved away and came back.” Many of them are running businesses, contributing to the local economy and bringing their youthful energy to the town.

While other towns fight to save what they have, we are growing what we have.


Along with his numerous business ventures, he is deeply involved with many aspects of life in his community, including the elementary, high school and college campuses. Having held a management position at the college, it’s a natural and logical connection for him. He’s also involved with the Health Board and the Chamber of Commerce. Volunteering to chair on these boards, as well as national organizations (including UNESCO) requires a great deal of commitment and energy, so he has very little down time. There aren’t many people to step into these vital roles that manage the rural infrastructure. When he meets new residents, he fosters their relationship with the entire community by promoting the need for their input, and for sharing resources and contributing at the ground level. Consideration for the entire constituency, and all manner of demographic diversity, his goal goes deeper than (but includes) making sure that the food bank can support a happy Christmas for those that rely on it. He wants to live in a community that recognizes the value of kindness, giving and belonging. Keeping “his finger on the pulse of what’s happening in our generation right now,” is part of that. 72 PIE NL

While there are some retirees moving in, John notes that “the vast majority of people moving in are young, some new, or had been from here, moved away and came back.” Many of them are running businesses, contributing to the local economy and bringing their youthful energy to the town. John’s objective is to make everyone feel welcome: “Communities change and evolve. You’re never going to be accepted by everybody, that’s fine… but I’m very proud that the town has reached a point where everyone can live the way they want to live.” He concedes that everyone has (and is entitled to) their belief systems, but that “it shouldn’t affect those that want to live here.” Everyone can get along. Change can create friction, but diversification is worthwhile, and not just in human terms. All of these new businesses and accommodations have provided hundreds of jobs, “some of them year-round, and a lot more taxes are going into the town coffers, which can pay for all sorts of things,” like subsidizing the theatre, tourism and recreation. He sees so much potential for growth, and just wants to make sure nobody is left behind.

While “the traditional values of the economy and fisheries are the backbone of the town,” tourism, culture and the arts are now bringing in major value, as well as fostering support for the fishing industry by creating a viable community. John’s deep connection to place is evident in his business ventures, as well. He is the chief operations officer and managing partner of both Bonavista Creative and Bonavista Living. For over a decade, his businesses have been buying old, abandoned buildings to save and re-purpose them. 74 PIE NL

“When I moved back here, the Garrick Theatre was shut down. The community came together and worked with the provincial government and the federal government and philanthropists and after millions of dollars, it reopened and is a year-round operational theatre. This type of work is what I wanted to be involved with.” His perspective is that “we have to work harder, and we have to work smarter because we live in a rural community. That’s the reality,” and that requires vision and inspired insight. “As an entrepreneur with strong social leanings, supporting a town is what’s best for the community and that’s always where my mind is. That’s why I might turn down certain developers, for instance. If someone wants to build a giant condominium, well, maybe that would be great for some, but my first question is why. Why do you want to come here? Is it going to help the town or grow the population? Will it positively impact the schools or services?” Wary of anything that seems like a cash-grab, John wants to “work to breathe in new life, to enhance the town and region.” He’s interested in “evolution rooted in a very specific integrity.”

Broadening the scope of certain services in downtown Bonavista made the town more attractive to investors and potential residents. John explains: “I’m vegetarian and couldn’t get a vegetarian meal if I went out to eat. Now you can; you can have vegetarian dishes or gluten free meals. Commercial spaces through Bonavista Creative on Main Street help to populate the houses that were vacant. It’s a full circle thing. We have directly helped open sixteen new businesses in recent years,” and the Main Street and the downtown core have been revitalized. The town has come a long way. While he was growing up, some would not even admit to being from Bonavista: “Kids would say that they were simply from the bay. Not me. No matter how many challenges this place had, I always had a summer job, and I had a connection to this place, and I always pondered on how we could make this an amazing town once again, a town people can be proud of.” Surprisingly, John himself wasn’t born in the town he now leads. “I was adopted by a family that moved to Bonavista and I was adopted by many in the town. It made me who I am, and while some might have the impression that being a mayor of a town this size means that you have very little power, I say not so. PIE NL 75

When you brand your town a certain way you amplify the power of the community itself. I have been invited to travel the world to talk about Bonavista and its successes!” John is proud of his ‘little town that could.’ All the small steps along the way have had a massive impact. Significant lobby work by John and his team have resulted in some of the most competitive incentives in Eastern Canada; doctors, for instance, are offered some very enticing benefits to come and live and work. “While other towns fight to save what they have, we are growing what we have. We are growing our college. We are growing our schools. We are currently adding a new YMCA Wellness Centre. We have a new childcare centre under development. That’s not usual for towns with 4,000 people.” While the town is small, it has a heritage register that boasts 1,000 plus properties in a dozen unique architectural styles all erected between the late 1600’s to the 1950’s. In his youth, John worked as a volunteer with the Bonavista Historic Townscape Foundation, nurturing his love of its history and its residents. Returning after university, John saw a downtown core longing to be reborn. Today, the main street in Bonavista offers everything from locally roasted coffee beans and fine art to software and architects; you can even have a 5-course meal prepared by a chef featured in various culinary publications. Bonavista may still be seen by many as a tourist attraction spot, great to visit during Newfoundland’s summer/fall season, but John sees so much more. “I want people to see the big picture. And just because you see a little store front filled with charm and you can pop in once a year on a road trip, that business might be shipping their goods all over the world twelve months of the year. That’s the most exciting part!” The community has received praise for its wellkept historic buildings, many of which have ties to companies John is responsible for, but it’s also becoming known as a great place to do business in general. Bonavista Creative is engaged in the ongoing revitalization of the community’s commercial hub area, encouraging entrepreneurship and offering spaces for businesses, craftspeople, artists and others. Bonavista Living is focused on saving historic homes, having acquired and restored dozens of them. 76 PIE NL


Bonavista Creative Workshop has had a hand in these restorations and taken on projects elsewhere in the province, specializing in heritage carpentry, window and door manufacturing, and more. Using skills passed down from previous generations, every detail is considered, from cedar shake roofing to the original stained-glass windows. But it’s not all business in Bonavista. Mayor John, a passionate figure skater, gardener and nationally noted art collector, (he proudly owns Maud Lewis, Blackwood & Picasso), met his partner Guillaume Lallier in 2019. The two enjoy the lives they have created in rural Newfoundland, surrounded by art, culture and the iconic beauty of the landscape.

“I’m a bit eclectic, I would say. I’m probably one of very few Newfoundlanders who have gone to New York Fashion Week. I have Alexander McQueen jackets with crow feather embellishments, furadorned Burberry blazers and shoes that Karl Lagerfeld signed before he died. But then I can wear anything, depending on what I’m doing and where I’m going. It could be right off a runway or Dickies plaid. Fashion is meant to be fun, wearable art. I love beautiful things and I love design. I love supporting creative people and I believe that arts and culture represents a time and place that should be valued and protected.”

The mayor of art, fashion and architecture would love to see the progress in Bonavista happen in other regions of the province. “I tell politicians at higher levels that you can’t cookie cutter this formula. This place is unique, but I think it takes someone willing to just get involved and do the work, help lead it, and we are lucky to have a collection of local volunteers and leaders that are unmatched, here in Bonavista. It’s not going to work the way you want it to work, if you don’t do the work!” A tireless, visionary leader of his community, John Norman shows no sign of slowing down. His devotion to his hometown is part of his identity, and Bonavista is all the better for it. PIE NL 77

no ordinary days we inhale significant breath, with every dawn and dusk, unaware in the moment, that memories are magic made in time. and clocks tick, and snow falls, and waves crash, and we love. and time does not wait for us to catch ourselves placing pressure on the day, pining for midnights that never arrive. time does not wait for us to catch our breath, to dance our dance, to hold ourselves in place, on these ordinary days, we shall laugh and set our sights, on the beauty of the rain, on the changing of the season, on the hours in our wake, on these ordinary days, we shall greet time and know that it belongs to us -Decker





Boreal Diner THE BOON OF BONAVISTA Here’s an image that tells you a lot about the fine dining scene in rural Newfoundland. “We had just launched our tasting menu,” said the Boreal Diner’s owner Sylvie Mitford, “this beautiful, elevated fine dining menu.” That evening some of the guests had come down from Toronto, and at the end of their meal, they pulled Mitford aside and told her, “this is the one of the best meals we ever had.” She was riding high. Then, like most other nights, Mitford swapped her work shoes for big rubber boots, donned her fisher’s raincoat, and “I hopped on my bike and rode home.” The idea of luxury in rural Newfoundland tends to be refreshingly unpretentious, often at the whim of the weather and the sometimes hard realities of life near the North Atlantic. Yet, on the Bonavista Peninsula, the women behind two of Newfoundland’s best restaurants are not just punching the clock for another season, they’re finding new ways to make their lives and their work align. When Boreal Diner first opened in the town of Bonavista, Mitford’s business plan was for a simple cafe and sandwich shop. “Within a week we realised no one was coming in for lunch.” Customers started asking about supper. So that same week, Mitford decided to pivot. She expanded their offerings and began to include dinner service. The only problem, Mitford said, is that she had never actually done that before. “So then I had to learn how to cook for restaurant service, and that’s just been evolving.” BY LUKE QUINTON | PHOTOGRAPHY JOHNNY C.Y. LAM

Seven years later, the Boreal Diner couldn’t be more different. They don’t even open until the evening. They now offer a three-course and brand new for this year, a five course option. “We launched it last week and I couldn’t believe how many people ordered it,” Mitford said. Mitford credited many of these refinements to chef Blair Fleming, originally from Catalina, who spent time in the kitchens of Raymonds, Bonavista Social Club, and trained in Japanese restaurants in Montreal. Boreal always had an “Asian inflection,” Mitford said, and now her office had been transformed into the fermentation chamber (“It’s like, ‘Oh great my office is set to 30 again . . . dammit’”), where they made their own koji, miso, and shoyu. “I’ll know (the koji’s) almost ready when the smells of peaches and pineapple start drifting down the stairs.” Boreal’s menu now seems to burst with seasonal flavours, with a slightly experimental flourish: Tuna tartare, fresh crab, mushroom gnocchi with wild mushroom, a dish with local lamb. Gerry Hussey, who supplies Boreal’s fish and seafood, was waiting for the cod season to open. He also catches razor clams (with the long thin shell, shaped like a straight-razor), which Boreal cleans, cuts, and dresses up with a vinaigrette. It’s quite sweet, a touch savoury, and a bit clammy, “not as briny as a mussel, a sweeter, lighter flavour,” Mitford said. “I think you can taste how cold and clean the water is.” The razor clams come “mostly unadorned, you don’t need much.” Personally, I’m starting with the tuna tartare (tuna, seared koji, coriander, wasabi, crispy carrot, seed crackers), and the crab (local crab, pickled cabbage, burnt cream, horseradish). “For the five course, we set the menu and it’s paced out,” Mitford said. So, maybe just let the kitchen decide.

Bonavista Social Club A SUSTAINABLE, RELAXED EXPERIENCE Just a short, potholed drive down the road from the town of Bonavista is an unassuming turn off that would be easily missed, except for the sign that reads “Bonavista Social Club.” Katie Hayes is back at the helm of the restaurant she founded here 2012, a year after taking a postpandemic hiatus when an opportunity came to recharge in British Columbia. “We’d kinda been dancin’ around covid for a couple of years, and open to the best of our capacity, feeling the crunch of it all,” Hayes said. “We were feeling a little burn out, we were going ten years at the restaurant.” She wanted her kids to see a bit of the world, “Step away, remember why we’re doing what we’re doing.” “My husband’s from Ireland and had never really seen the country.” It’s a family affair. Shane Hayes, her husband, worked the restaurant as well, and the couple have three kids. “We loved it, but it wasn’t as fun as it should have been anymore, and it scared me,” Hayes said. So, call this Social Club Redux. The experience that guests are accustomed to, of ocean view, destination dining, is still very much on the menu, but it’s taking a streamlined form that’s intended to be a bit nimbler, and lower the stress levels for staff in this tiny community. Hayes decided on counter service, which means staff numbers could be drastically reduced from thirtytwo, to five, and the restaurant made more viable in these shaky post-pandemic times. Most of Hayes’ vegetables come from her father’s garden, just up the hill. She refuses to build her restaurant on produce from Costco. “We are a bakery, we have a wood fired bread oven, always some sweets, always some local seafood.” There’s a lobster roll with local lobster, and the pizza that made the Social Club’s name, has also had a re-think. 84 PIE NL

“It’s still made with my starter,” Hayes said, “But I spread it on the big sheet pan, dress it. It’s still cooked in the wood fire oven.” As it happens, churning out the kinds of personal pizzas the Social Club was known for, was something of an ordeal. There are traffic jams at the oven, and just shaping the pizza is a difficult and physical labour. Yes, the ocean view out the window is beautiful, but a long wait for food is still likely to test patience. Now, Hayes preps huge slabs earlier in the day, and then dresses each rectangular slice to order, whether it’s with a bechamel, house smoked bacon, maybe some local crab. A couple minutes to crisp in the oven, and it’s on its way. “We are still waiting on tables, bringing you food, but it’s more relaxed,” Hayes said. Pizza arrives on parchment. “I want to make it affordable, approachable for families, for seniors. My goal this year is to welcome everyone in, have a warm, kind, easy atmosphere.” When Social Club closes for the day, at the Boreal Diner, Sylvie Mitford is just opening her doors for evening service. These restaurant owners seem to be complementing one another the more the years go by. Just as the Bonavista Social Club streamlined its operation to build a more sustainable, relaxed experience, Boreal Diner has done the same and by offering a more focused, limited menu, it’s been able to keep a very tight group of staff all season long, instead of a rotating cast of servers. Mitford, who initially had a vision of a more relaxed cafe, has now embraced the intensity of a short burst fine dining season. “If I had a restaurant that was open year round I think I would have burned out years ago.” The seasonality is also more in tune with life in Bonavista. Mitford intended to be open year round, at first. But she found that idea simply didn’t align with the way locals lived. “Everyone’s in a totally different mode in the winter, everyone’s got a freezer full of cod, there’s no reason to go out to eat really,” she said. “I totally love the seasonality out here now. “It’s a really comfortable place to live, I find. People wave to you, have a chat,” Mitford said. “I’ve been her long enough now that I feel pretty settled.” The small staff pull a twelve hour shift each day, though Mitford often begins even earlier. “I’ve got four cakes in the oven right now, and several pans of crab that need cooking, Blair is working on lamb and all kinds of sauces and things.”


The Foraging Excursion with Alexandra Blagdon D uring the spring, summer and fall months, I take guests into the woods and along the coast to forage for the wild ingredients growing through the rocks and moss. Everything from mushrooms to beach greens and berries - we fill our basket with enough ingredients to design a 6-course meal inspired by the land and prepare an unforgettable experience. For years people have said that Newfoundland has a limited produce selection, but I’d argue that they’re looking in the wrong place! They need to leave the markets and grocery stores, they need to head to the beach and into the woods. Our beaches grow wild peas that are identical to the sugar snap, just free and ready for the picking come August.

Our woods are filled with mushrooms hiding under the moss and between the cracks of fallen trees. Do you ever wish we had more herbs here? What about the lovage that grows in bouquets on the beaches that taste like a mix of parsley and celery? Or how about the spruce tips or larch trees that give off the most decadent lemon aroma? We’re overflowing with amazing ingredients here, but you have to put your boots on and grab your basket to get them! Showing you our view of Newfoundland is more than just giving you the information, it’s about showing you why we love it so much and hopefully helping you fall in love with the land too.

“ We’re overflowing with amazing ingredients here, but you have to put your boots on and grab your basket to get them! ”


SIMPLY FOR LIFE: NOURISH YOUR BODY. EMPOWER YOUR LIFE. Let us be your trusted partner on your quest for optimal wellbeing. We believe that good nutrition is the foundation for a vibrant life. Our team of expert nutritionists will guide you on a personalized path of transformation with sustainable, positive changes to your daily routine. Our Natural Health Food Store is your haven if you’re seeking high-quality, organic and locally sourced products. From fresh produce to wholesome snacks and supplements, we carefully curate a wide range of items to support your healthy lifestyle choices. Simply For Life: Your Ultimate Wellness Destination


Bonabooch Kombucha: STEEPED IN TRADITION

On the craggy cliff tops, among the marshy ponds and bogs, and in the surrounding boreal forest of Bonavista, the tradition of foraging was just as important for survival as fishing, fed by natural spring water and resilient enough for the cool climate and acidic soil, many groundlevel berries, plants and flowers thrive there. These precious wild resources are harvested by Bonabooch Kombucha, using sustainable methods that leave plenty behind for wildlife and natural regeneration. Combining this rich tradition and treasured flora with the ancient art of brewing fermented beverages is the trademark of Bonabooch Kombucha. Specializing in handcrafted, smallbatch brewing, they source over 40 types of berries, wildflowers, buds, and blossoms in the making of their unique recipes. Ingredients such as blueberries, crowberries, partridgeberries, chaga mushroom, arctic rosehip, wild chamomile, fireweed, purple dead-nettle, wild mint, and knotweed are tenderly prepared. As a GEO food partner, most of these ingredients are foraged on the Bonavista Peninsula within the Discovery UNESCO Global Geopark. These rare and ephemeral ingredients accentuate the flavour profile and the health benefits inherent in the kombucha, adding micronutrients and taste sensations specific to this one location on the planet. Kombucha has been brewed for thousands of years, a fermented food that contains probiotics, aiding digestion and balancing the gut microbiome.


It all begins with a basic combination of tea leaves, organic cane sugar, healthy bacteria, and yeast; nature does the rest, under careful supervision. Kombucha is booming in popularity, as people experience the health benefits for themselves. Start slowly and enjoy a glass on its own, try their frozen booch pops, or explore recipes for kombucha craft cocktails like Partridgeberry Rose, Ginger Blackberry Smash or Blue Mint Mojito at bonabooch.com. Carefully selected retailers throughout Newfoundland and Labrador carry Bonabooch products but you can also access home delivery in the Bonavista area. In addition to kombucha, the company offers a selection of wild foraged teas and mushroom products, from chanterelles and hedgehogs to chaga. Far from its humble beginnings on a Bonavista kitchen counter, Bonabooch Kombucha now belongs to the Atlantic Économusée Network, a prestigious designation. This international group of artisans uses authentic, traditional knowledge and skills, resulting in distinctive, extraordinary, luxurious products. From their rare ingredients to their inventive recipes, Bonabooch delivers an unparalleled flavour experience along with a wellness boost for both body and mind in every bottle.

Experiment creating your own placebo with your favourite ingredients. Here are a few of ours from Simply for Life: THE BLUEBERRY JAM PLACEBO Blueberry Kombucha | Purity Blueberry Jam The Third Place Cocktail Co. Tonic | Newfoundland Tea Co.- Jasmine

PARTRIDGEBERRY KOMBUCHA PLACEBO Crowberry Kombucha | Purity Orange Creamsicle Syrup Newfoundland Salt Company- Sea Salt Java Jacks Peach Cantaloupe Marmalade | Mint


JIGGING GINGER PINA COLADA PLACEBO Ginger Tumeric Kombucha | Saucy and Sweet-Andrea Maunder- Pure Ginger Syrup Sweet Rock Ice Cream- Key Lime Pie | Pineapple Crush | Greensmith Honey | Fresh Squeezed Lemons



From 1840 to 1889, St. John’s Fish Exchange referred to a fish market and wharves from which a fleet of 100 ships fished the Atlantic, and carried salt fish to the West Indies, Brazil, Great Britain and Continental Europe. Beginning on a stormy January night in 2016, the name has been used to describe a two-story dining establishment. The proprietors, Robert Moore and Justin Garland, wanted to honour the legacy of the fisher people that made the province what it is.

The historical references extend beyond the name and are evident throughout the decor and on the menu. They wanted to establish a destination restaurant that would offer fresh seafood year-round, for residents as well as tourists. Described as an “upscale eatery”, “vintage-chic”, and “urban and hip”, SJFX checks all the boxes: cozy, romantic, casual, and imbued with St. John’s soul. Incredible views of the harbour enhance the industrial and rustic atmosphere.



A busy and bustling establishment, reservations are recommended, but not essential. You may even enjoy the wait! A sealskin bench and the fascinating photos on the walls intensify the traditional vibe while open views of the kitchen allow you to watch the chefs at work from the bar.

The staff will, of course, accommodate your party as quickly as possible. Despite its size, the architecture and design naturally demarcate areas that feel more intimate for guests during regular service, but SJFX often hosts special events. You can book a private dining room for up to 14 guests, a mezzanine area that seats 40, or the entire restaurant which seats 147.



Regardless of the group, SJFX feels strongly about a hardy welcome and excellent service, with loyal, long-term staff who are professional, attentive and mindful of your needs and enjoyment. The restaurant is wheelchair-accessible including an elevator and parking lot. They also offer vegetarian options, and have a dedicated gluten-free fryer. The menu offers a variety of fresh seafood: salmon, halibut, lobster, tuna, crab, shrimp, cod, calamari and more. Locally sourced whenever possible, from all over the province, the catch is supplemented through connections in Atlantic Canada and Boston markets. They feature legacy dishes like cod tongues, fish and brewis and scrunchions; familiar Newfoundland and Labrador flavours with an elevated presentation. From the land, there are many other delicious options including chicken, ribs, steak, and pastas, which all get rave reviews. SJFX sets themselves apart with a conceptual menu. There are consistent favourites and signature dishes, but an eclectic crew of chefs are constantly reinventing standard ingredients. They continue to push the boundaries, creatively incorporating Newfoundland and Labrador’s heritage into their culinary fusions. The bar menu features unique craft cocktails designed as tributes to the remarkable history of St John’s. Several of their specialty recipes include Purity syrup.

The Purity Factory was founded in 1924 and included restaurants, soda fountains and candy factories, creating sweet staples that became part of the heritage and were beloved by generations. The Jam Jam Martini includes sweet Purity syrup and is garnished with a jam jam cookie. You might want to try a Caesar with salt beef jerky, or a Blueberry Shrub with fresh local blueberries. If you’re feeling a little more daring, the Eighteen 9-2 features spiced screech and arrives at your table in flames. The desire to source locally includes craft beer, spirits and wine from notable Newfoundland distilleries and brew houses. Stop in with friends for hand-battered fish and chips with a traditional side of dressing and green peas, SJFX tacos or wings, with a few Quidi Vidi Brewery pints. Plan to celebrate an important occasion with a sophisticated evening of tuna tartare or the chef’s signature spinach and crab dip, followed by a fillet with Oscar topper or the Fishing Admiral’s Feast, paired with a bottle of fine wine from their extensive list. Finish with a decadent dessert made on-site or a specialty coffee. Gazing out at the lights reflecting on the water, the ghostly silhouettes of ships in the mist, or the sunlit sea kissing the sky, you’ll be immersed in the heritage and legacy of the island while making meaningful memories of your own. St. John’s Fish Exchange Kitchen & Wet Bar is a destination dining experience in the heart of St. John’s that revels in its roots. PIE NL 97

The Battery Café Hanging your hat at the Battery Café will likely be the best part of your day. BY HERBERT F. HOPKINS | PHOTOGRAPHER NATE GATES

Hanging your hat at the Battery Café might be the best thing you do all day. There’s a vibe here that energizes and settles at the same time. If it was just the coffee, that would be enough, but this place has it all going on, food, music, barista training, poetry, story telling… but more than anything it’s the ever-present sense of ‘welcome’ that makes you want to be here. After thirty years in the corporate world, Robert Salsman had a vision; create a café that strives to follow five basic principles: provide great customer service, happy employees, support the community, help sustain the environment and lastly, to be profitable, which, as he states, would be a natural progression if the first four are honoured. And so it was, on June 26, 2016, the Battery Café opened at one Duckworth Street; previously a corner store in the east end of St. John’s – the perfect location. Many of the 35,000 yearly hikers who walk the extraordinary North Head Trail will begin their hike at the Café. They may even pack up a picnic to take on their way. As the popularity of the café increased, more space became a necessity. An adjacent room was acquired and reconfigured, bringing with it a stage and an intimate performance space that artists and audience members love. As one musician said, “It’s a space where songs can breathe.” The word must have gotten around as the provincial music awards nominated the Battery Café for Music Venue of the Year in 2022. 98 PIE NL

The essential ingredient for any café is its coffee, served, of course, in its many styles. The Battery Café nailed this one with beans from Detour coffee roasters in Hamilton, Ontario, and a fresh shipment arrives every week. Tea and other hot drinks are also available. Feeling a little famished? The baked goods, bagels, sandwiches, and salads are all prepared daily on site using fresh local ingredients. Wine and local beer are also on offer, along with specialty cocktails. During the summer there’s ice cream, affogato, cold brew and local rhubarb lemonade, along with assorted cold drinks. Gluten free, vegetarian, and vegan options are on the menu. Mostly though, it’s the ambience that sets this place apart. There is a lightness here, like home. Lending to the affable vibe is the local artwork, a collection of local books, tonics and treasures, and the hand scribed chalkboards (inside and out) keeping customers apprised of what is happening. My personal favourite is the wooden guitar cutout hanging on the wall, covered with the signatures of all the musicians who played at the monthly Open Mic. A recent count tallied eighty names, some of whom are now stars on the provincial music scene. It is the photos on the wall that tell the real story of the place, a story of baristas, chefs, artists, and customers, all smitten with being here, work or play. Camaraderie and good cheer are always the order of the day, you can see it in the faces and hear it in the conversations. So, join in, have another cup, have a chat, and don’t forget your hat on the way out.



Come for the food, STAY for...the food


Numerous outstanding recommendations and fivestar reviews might encourage you to visit Chinched Restaurant and Deli, but it’s the food that will keep you coming back for more. Their gourmet casual cuisine features local flavours while implementing traditional techniques on an ever-changing menu. While there are popular mainstays like Pig Ear Fries, Potato Wrapped Cod, Merasheen Bay Oysters & Charcuterie boards, the menu revolves around local producers and what the land and sea provide seasonally. Some proteins are available regularly, but the creative preparations change. You might find Curried Fishcakes, Grilled Bratwurst Sausage, Tuna Crudo, or Vietnamese Pork Bao on the menu. Rhubarb Sorbet or Vanilla Bean Flan could be featured desserts. Artisanal condiments complement many dishes; apricot compote and bread & butter pickles are crowd favourites. Known for their house-made meats, their charcuterie program offers 30 to 40 different items, contain no fillers and can be made gluten-free. Their full-time production team works year-round, creating pates, terrines, bologna, pastrami, pancetta, bacon and a wide selection of sausages using Canadian pork, nose to tail. A connection with a local pork producer, raising a heritage breed, is an exciting development for this highly skilled team. They take pride in their no-waste philosophy, even roasting the bones. This sustainable approach is used with all proteins, including moose and seal. Sourcing from local farmers, harvesters and producers wasn’t easy in the early days, but there have been a lot of positive changes in St. John’s over time. As the industry (and demand) grew, more suppliers emerged; The Fish Depot, Lester’s Farm Market, and The Barking Kettle now provide more than enough.


Chefs Michelle LeBlanc and Shaun Hussey (proprietors) met at culinary school and later opened the first iteration of Chinched in 2010. They continued to refine their areas of interest and follow their passions, and after testing the market with their first charcuterie boards, they moved into their new location in 2017. The opportunity to start a deli adjacent to the restaurant allowed them to expand their repertoire just in time. During COVID lockdowns, awareness of the deli grew exponentially and many valuable relationships with other restauranteurs blossomed and continue to thrive today, province wide. For diners, the warm, inviting, casual ambiance is the perfect setting to enjoy all that they offer. Excellent, knowledgeable, reliable staff will greet you and make suggestions upon request. Masterful Chef de Cuisine Emily Hancock has been entrusted with handling the kitchen, with Michelle and Shaun assuming managerial roles, and stepping into the production, kitchen, dining room and office as needed. Bar manager Danny VanLee is the resident mixologist. Local brews and spirits appear on the bar menu, but this super-talented creative gem supersedes the term bartender. Innovating his flavour profiles as he strives to keep up with the menu is his forte, aiming to pair well with what the kitchen has to offer. Try Milk and Honey, Basil and the Blues, Excuse Me, Folks or Oaxaca with Love. Whether you begin or end the culinary experience with one of his well-crafted cocktails, there’s never a complaint unless it’s that guests are too full (chinched) to try anything else, as they watch more delicious dishes being served at other tables. Reserve your table online and discover a unique culinary experience that defines satisfaction.






Chinched – past tense; Chinch – Verb \`chinch\ to stow, stuff or pack tightly; to be full.




Renowned Chef Mark McCrowe has a calling when it comes to at-home dining: to kick up a notch. Hosting the perfect dinner party doesn’t have to be a gruelling task. Being the host-with-the-most is easy as pie when you have a regional Gold Medal Plates-winning chef and former contestant on ‘Chopped Canada’ as your secret weapon in your very own kitchen. Chef Mark, when asked what the ingredients are for a perfect dinner party, replied: “Really good food, really good drinks and really great company.” “People usually have different ideas of what they want to do when it comes to hosting a dinner party at home,” he continued. “Whether to have a sitdown meal or serve finger foods or a combination of both is always the first question and then it’s deciding on the menu.” But the decision-making doesn’t stop there. Three or four courses? Steak or fresh seafood? Whatever tickles one’s fancy, Chef Mark has a suggestion at the ready to make things easy from appetizers to desserts. “Once we put a menu together, I arrive with everything and I cook it and I serve it and I clean up afterwards, right there in your home,” he said. Is there a perfect number of guests to have at a dinner party? “Between six and 15 people typically, though larger groups work well too, depending on the preference and the occasion.”


“The best way to impress your guests is by starting off strong,” he added. “The appetizer is important because it always starts the meal and makes a statement about what the evening will be about. Usually when you hear, ‘Oh, wow’, as the reaction to the appetizer you know it will be a great evening. But I love desserts, too,” he said laughing. “Keeping the menu locally focused is ideal,” he shared. “So is thinking about what’s fresh and in season.” “If it’s fish someone would like served and it’s halibut season, I’ll suggest halibut. I’ll usually try to incorporate some nice fresh local vegetables and things like that into the meal as well.” Sometimes, McCrowe will even serve fish he caught himself. “I caught a salmon in Labrador and served it at a dinner party and the guests were pretty stoked to hear I had caught the salmon myself. I prepared it with a Newfoundland twist of course, and it was a real hit.” There’s usually a flow to each dinner party he helps host, McCrowe added. “Start with a sociable drink and conversation for about 20 minutes to a half hour before going into the dining room. We’ll start serving the first course within five minutes of seating and keep the food flowing, but I’ll give guests a little bit of time to relax before coffee and dropping the dessert.”


Dinner parties bring people together. Celebrate life and have fun with good friends, meet new people, and enjoy an evening in your own home. Pie Media Group gathered at Topsail House for a social affair where we were spoiled by the hospitality of Chef Mark McCrowe.

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Presentation and plating are so important, he added. “You want to serve your guests something they probably would not prepare on their own, so you want to provide an experience that feels like bringing a restaurant into the home so they get to have relaxed conversations and experiences while dining. They can feel like they’re at a five-star restaurant in their very own dining room.” Beyond that, McCrowe joked he often leaves kitchens cleaner than he found them. When asked how popular dining at home in style is versus going out to eat, McCrowe said hosting at home with a professional chef in charge is gaining popularity. “It’s really nice because it’s a great way to meet people and really get to know people in a relaxed setting. You don’t need to worry about noise from other diners or if you’ve been sitting around taking up a table too long,” he added. One of the best parts of helping host these at-home dinner parties is that McCrowe says he’s meeting folks on a very personal level and becoming a part of so many families. “It’s very different from being a chef at a restaurant where you don’t often interact with guests. I may leave someone’s house after a dinner party with some homemade jam or fresh bread they baked themselves. There’s a real heartfelt connection you make with people when you are in their home,” he said. McCrowe added that he’s really enjoying playing a role in other people’s at-home dining experiences. “I enjoy tailoring each menu to suit the guests and making fine dining at home elegant yet stress-free and simple.”

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Modern Mexican with an eclectic Newfoundland feel. A guest focused team with the largest tequila selection in Atlantic Canada. Paradise & St. John’s cojones.ca

Boca is an authentic Spanish style tapas bar located in the middle of all the action in historic downtown St. John’s. We celebrate our abundance of local ingredients to create a menu of incredible fresh and delicious small plates that celebrate the history of Newfoundland, Spain and Portugal.


Hidden Gems


2019 THERIANTHROPY THE NEGOTIANT CABERNET FRANC I am a sucker for good wine, especially good Canadian wine, and Therianthropy does just that. The winery is a passion project of industry professionals and friends and is even coowned by a Newfoundlander, Mark Cuff. Grapes sourced from all over the Twenty Mile Bench region of Niagara, Ontario, this wine is specifically from Foxcroft Vineyard. They specialize in low-intervention winemaking. Their winemaking approach is all about organically farmed fruit, wild fermentations, no flavour or colour manipulation, no fining or filtering and low sulphite additions, leaning into natural winemaking that is in such high demand by restaurants, wine bars and savvy wine consumers.

The Negotiant Cab Franc only had 125 cases produced and about 20 of those made it to our beautiful province and I was fortunate enough to get my hands on a couple of bottles. Notes of blackberry, red plum, classic green bell pepper, and violet. The wine is acidic with ripe red fruit with subtle neutral oak resulting in a well-balanced wine that brings wild game, duck, and charred red meats to mind. The elegance inside the bottle matches that of the outside, as each label’s artwork is done by Ted Kooser, encapsulating the wine-like drinkable artwork. If you are able to get your hands on any of these wines, I highly recommend them for your next dinner party or gathering with friends, they will not be disappointed!!


2021 BERSANO GAVI DEL COMUNE DI GAVI In Newfoundland & Labrador, the king of all grapes is Pinot Grigio. It doesn’t matter if we are talking about white or red wine, Pinot Grigio just reigns supreme, which is why I love the Bersano Gavi so much. This is the wine people graduate to after Pinot Grigio. It’s the older sibling of Pinot Grigio, like Pinot Grigio on steroids. When you introduce this wine to consumers for the first time, it’s like they just learned a new language. It is crisp, clean, acidic, fresh and ever so effortless to drink. It pairs so well with food like summer salads, shrimp tacos, and barbecued salmon, but it’s also just so damn good on its own. A hot summer day, on a patio with a cold bottle of this, and you have the ultimate “patio pounder”. From the foothills of Piedmonte, Italy, in the region of Gavi, the wine is made from the Cortese grape, and its name comes from folklore about a King’s daughter, Princess Gavia and her forbidden lover. Aside from how delicious this wine is, and its interesting story of origin, it’s something we don’t see a lot of on retail shelves, which makes the wine even more special.

2020 LIGHTFOOT AND WOLFVILLE ANCIENNE CHARDONNAY Lightfoot and Wolfville is a boutique winery located a 45-minute drive outside of Halifax, NS in Wolfville in the Annapolis Valley. When thinking of Canadian wines, Nova Scotia isn’t typically the first place most think of. Many of the wineries there only started in the last decade or so, versus BC and Ontario which have been around much longer. Sometimes this allows me to be the one to introduce a wine from this region to someone for the first time, and the reactions are always worth it - pure euphoria!

The Ancienne Chardonnay from Lightfoot is one of the winery’s flagship expressions, so we have one of the most widely planted white varietals in the world, from a region that typically isn’t known for this grape….. yet. From the farm estate, it’s a single vineyard wine which is grown using organic and biodynamic practices. This wine shines with a medium gold colour, like the sun reflecting off a wedding band. An aromatic medley of citrus, baked bread, and crème brûlée, with a fresh textured palate, well-balanced acidity and weight. Bring this to your next lobster boil and it (and you) will be the star of the show. PIE NL 109

Todd Perrin


Newfoundland entrepreneur, co-owner of Mallard Cottage, Todd Perrin, shares what life and business is like in Quidi Vidi. Quidi Vidi might be a short stroll away from downtown St. John’s, Newfoundland but in many ways, a walk through the rural, picturesque neighbourhood is a bit like taking a step back to an older, simpler era. Mallard Cottage particularly, an 18th-century Irish-Newfoundland rustic-styled clapboard cottage in the heart of Quidi Vidi, helps create a romantic setting that somehow seeps into the soul nearly as deep as a northeasterly wind would. This picturesque village by the sea surrounded by rugged cliffs and hill-side homes is somehow softened by the presence of Mallard Cottage. BY PAM PARDY | PHOTOGRAPHY SARA ROSTOTSKI

“I think that any notoriety that I have gotten in the last ten years has nothing to do with how good I am at anything other than me being who I am. And, you know, it’s the easiest thing for anyone to be who they are so I took the easy route, really, if you want to look at it that way.”

Perhaps it’s the building’s longevity or its history. Or perhaps it’s the man who has poured his heart and soul into turning Mallard Cottage into an eatery worthy of being named one of Canada’s best places to eat by Maclean’s. The unique yet simple restaurant has crafted a strong reputation as a destination for diners looking for incredible food inside a superb setting. The 300-year-old wooden building’s restaurant pays tribute to its past, a personal passion of Todd’s. The ingredients are locally sourced and the traditional-witha-twist ever-changing menu offerings are something Todd takes great pride in, though no one ever said things would be easy. It’s early morning, and while the sun is out, there’s a familiar chill in the air, a reminder for east coasters and those who visit that icebergs are still possibly hugging the coastline. Todd, his signature cap firmly in place a-top his head, lugs and slugs tubs and buckets filled with live lobsters just behind Mallard Cottage as he prepares for yet another busy day in the restaurant business. Sleeves rolled up, he got down to work. “You know, I don’t know that I’d call this a labour of love, but it’s a love that’s full of labour,” he opened with a chuckle as he started up the firepit. Pots boiling in anticipation behind him, Todd begins de-banding the lobsters. As blue elastics fly everywhere and freed lobster claws click-click and snap-snap around him, Todd continues. “Especially after the last few years, making money or even breaking even in the restaurant business, especially one like ours, has always been difficult. COVID made it near impossible and post-COVID, it’s still a different world. But you know what? I just decided that I’m doing things the way I want and I’m going to enjoy myself. And if we manage to just financially make it, we do. And if we don’t, well, there’s no point being miserable,” he said. Todd, who enjoys a national profile as both a chef and a businessman, shared that being talked about and written about nationally is better than being ignored, but that isn’t what motivates him. Besides appearances on ‘Top Chef Canada’, Todd has been a celebrity chef judge on the series ‘Wall of Chefs’, though being on television isn’t his top pick for where he’d like to be on any given day either. Todd, in his comfy jeans and knitted sweater, is most at home working around Mallard, he continued. He does everything from cooking to carpentry, he shared, though none of it feels like work. “This it’s not a job for me. Never has been. And certainly now even less than it was before. If it was a job, you’d be crazy. You have to love this to be at it,” he shared. The 300-year-old cottage is recognized as one of the oldest wooden buildings in North America but being that old meant that work had to be completed before the doors could even open. Extensive renovations on the property prior to opening were substantial but worth it, earning a Southcott Award from the Newfoundland and Labrador Historic Trust. Todd has expanded his business interests since opening Mallard as well, opening The Inn by Mallard Cottage — another Southcott Award-winning endeavour — in 2017. With two guest houses across the street from the restaurant, Todd has his hands full with more than snapping red lobsters. “I’m a guy who likes to work, and I like to build things so being busy is something that I’m used to,” he said. The last few years have been a challenge for the food industry in general, but Todd is optimistic about the future. PIE NL 111

“Fortunately for us, Mallard Cottage has become quite popular with visitors and tourists and travellers but it’s not always as busy as we need it to be. In the slow season, we’re 40 seats too big; when it’s tourist season, we’re 50 seats too small. It’s a small building with a small kitchen and a small restaurant.” We ask if Todd feels the pressure to succeed. It can’t be easy to make all the top lists and be ‘best of’ while facing struggles. Todd says he’s a “singular-minded fellow” who likes what he likes. “I made a decision to live my life a certain way and if some people think that it’s cool and interesting, that’s great. But, you know, everything that I do is really to please myself and the people that work with me and then the rest of it kind of will happen or not happen organically. That’s how we roll.” Like many Newfoundlanders, Todd left the province of his birth for a few years which he credits to helping him rediscover his love of this place. “Who wouldn’t want to spend their days in a place like this? It’s a gorgeous, beautiful village surrounded by cliffs and ocean and Signal Hill and you’re basically downtown in one of the coolest cities anywhere. It’s a rural environment that’s just perched on the edge of an urban town. It’s the best of all worlds,” he said. When he started Mallard, he saw the potential, though Quidi Vidi was much quieter then, Todd added. “There used to be busloads of tourists photographing the fisherman unloading truckloads of fish, now they watch us cook lobsters over a backyard fire. This place has always been a working village, I just think now it’s working on tourism as opposed to on the fishery.” Todd is all about local; if he can’t grow it himself, he’ll find someone who can. “Buying locally helps us in quality control. It helps us with prices. It helps us with availability. The supply chain issues in the world now are obvious, so trying to get stuff in your backyard is more practical than romantic.” Does he pay attention to the press he receives nationally, we ask? “I think other people pay attention to that stuff. My dad says, there’s only one thing worse than being on a list. Not being on one. Anything that puts you in the conversation is good.” He’s getting older now, he added. And while he’s been working hard at Mallard for ten years now, the work is not finished, not by a long shot, he shared. 112 PIE NL

Todd, who has almost completed the morning’s task of cooking lobsters, has to start preparing for another delivery – a locally sourced pig to slow roast over the backyard pit. “I’m not old, but I’ve been at this a long time – over ten years here at Mallard. Being on a list or not on a list doesn’t change anything that we do. It doesn’t change what we are. We continue to try to get better every day and I think that we do that.

If that gets recognized by a magazine or by a writer then we’re appreciative, but we don’t look for it.” What does he look for, we ask? “Simple blessing,” he replied. “We’re blessed to have one of the greatest groups of people that you could ever want to work with here in our restaurant.

We have a very dedicated crew who believe in what we’re trying to do.” The people who work alongside him every day are not just there to pay their rent, he added. “I think they all see this as something that’s fun and something that’s important and that makes my job easier.”

AT HOME with



The wind in downtown St. John’s, Newfoundland could blow the roof off your mouth on a good day, as locals might say. But, for beloved Canadian actress, comedian, and writer Mary Walsh – for better or for worse – this wind-swept island is home. Mary, who is now in her seventies, stars in ‘The Missus Downstairs’ – a role she claims she was “born to play” – is a force to be reckoned with on the day Pie’s camera crew arrives at her house. In fact, Mary’s so animated and energetic on this windy morning, even her eyelashes give up, refusing to even bother to stick in place. ‘Glue can’t stick in the wind, or to a moving target’, she’s teasingly scolded by those gathered about. Mary finally sits still long enough to indulge in a little reflection of her early career, back when she was also raising her son, Jesse. During those early ‘CODCO’ and ‘This Hour Has 22 Minutes’ days, work was on the mainland but their home was in Newfoundland. The commute was challenging, she offered freely. “When we did CODCO out of Halifax, Cathy (Jones) moved her family there and at times I’ve regretted that I didn’t because it meant that we had a very unsettled life, especially for my son. But I thought it would be more settled if we’d always come home to our home, you know what I mean? And God knows, hindsight being 2020, what was right.” A nomadic lifestyle is not uncommon for Newfoundlanders. Walsh even worked on a related passion project for Perchance Theatre called ‘High Steel’. “A show that Ron Hynes and myself and Rick Boland wrote back in 1984, based on my mother’s crowd all going to New York for work. My grandfather worked on the Empire State Building and my brothers worked on the World Trade Center…it’s their stories.” “I’m like an old-time Newfoundlander. Just like my dad: I can’t be home that much because I always have to be going where the work is. But I’m always coming back again,” she said with a wise what-yagonna-do shrug. Mary is asked – as she’s climbing up a ladder for a pose wearing heels and a flouncy gown– if she ever feels her age. She laughed. “It’s not that you’re really just going on fumes, but your energy – you can’t spill it the way you used to,” she cautioned with a knowing twinkle in her eye – eyelashes finally firmly in place.

“I had endless amounts of energy, you know? There was no end to the energy I had. I drank like a fish and still kept going because I had the gift of so much energy, and I spent it so frivolously.” Mary, who calls herself a ‘recovering Catholic’, now has a few tricks she uses to center herself at the start of each day. “I do a little meditation and I’ll do some uplifting readings to help me because I don’t wake up blissful. Andy Jones always said there’s this 15 minutes of blissfulness when you wake up, but that’s not the case for me. I just feel done in. Things are a little dark.” The readings and meditations help her feel “uplifted and ready to start the day,” she added. She also finds an hour of walking in the woods helps her solve problems without even trying. She is in the process of penning her second book for Harper Collins: A collection of personal autobiographical essays. While the title has yet to be determined, she has a few ideas. “I’m thinking of calling it, ‘Seriously, I’m not that funny,’ but Don (Mary’s husband) thinks I shouldn’t,” she said with a chuckle. Her first book, ‘Crying for the Moon,’ a coming-of-age novel, was labelled a ‘funny read’, though many who did read it disagreed, she continued wryly. Mary paused. Does what other people think bother her? She took a moment to think, looking out the window into her garden as she did. “Someone said the reason that angels can fly is because they take themselves so lightly. Well, I think that I have been taking certain aspects of my life too seriously. I have felt the heaviness.” Quitting the drinking, something she has long spoken publicly about, is one of those heavier weights at times. “I was thinking about this new book, which is a series of essays, like a memoir, and I was thinking: How can I be light? How can I be light about these things? And then I thought, ‘I think that must be the job.’” “As you age,” she continued, “I think you should become more angelic. So I have to take myself a lot more lightly and maybe fly these last few years.” Now thriving at this age, there’s obviously something special about Mary herself, and while she’s often as busy as a bayman with two wood stoves, she is also happy.

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She reflected on a time, as she was heading towards her 60s, when she felt her career was on the downswing. That hasn’t been the case at all, though her creative life is different than it once was. One of her favourite projects is starring as ‘The Missus Downstairs’, available to Bell subscribers. Fellow Newfoundland comedian Dave Sullivan introduced the world to ‘the missus’ via enchanting Facebook posts that described his encounters with his real-life downstairs neighbour. “ He had gotten the house in the hopes of absolute isolation so he could take the time to look inside and make a commitment to the landscape and the sea,” Mary explained. The missus downstairs had other thoughts. “It was during lockdown yet this neighbour of his had an absolute dedication to becoming part of Dave’s life, under any circumstances… And they developed an odd relationship out of that, despite his best efforts not to.” Walsh and Sullivan wrote six episodes based on the story, and now three seasons in, the show is gaining an enthusiastic following. “It’s just been a joy working with Dave, I have to say. And ‘JackTV’ with Andrew Tremblett and Stuart Simpson is the same thing. These small projects that I’ve been doing have given me so much joy.” It’s not that there’s anything wrong with bigger projects, but there just seemed to be no end to any of it “back then,” she added. “‘This Hour’ was an extraordinary show and I was working with extraordinary people. Massively talented people. But nothing was ever enough, you know? It was always more and next.” Mary remembers seeing herself on the cover of Macleans and thinking, ‘But what about the cover of People?’ “I had no ability to enjoy myself. I just felt driven. I was yearning. And now I’ve gotten so much satisfaction and pleasure out of directing ‘JackTV’ and joy from working on ‘The Missus Downstairs’ with Dave and discovering that doing everything on the dirt cheap is simply such fun.” Mary laughed as she pawed her cupboards looking for that perfect mug for a cup of tea. She paused. “Maybe it isn’t the projects. Maybe it’s me. Maybe I’ve finally learned how to have a bit of fun as I’ve gotten older and learned not to be all caught up in all that other stuff.” 118 PIE NL

While she’s enjoying the here and now, we ask about roles and friends from her past. Mary recalled being in grade nine and reading journalist Ray Guy’s musings inside the pages of the local paper, The Telegram. “When CODCO first came out with ‘Cod on a Stick’, Ray wrote a column about us and called us the children of Johnny Burke (a Newfoundland balladeer who penned Kelligrews Soiree and other classics) and I can cry just thinking about how much that meant to us. Then, I got to work with Ray on ‘Up at Ours,’ and he was this brilliant satirist, but also the kindest man. She was influenced by Gordon Pinsent as well. “Gordon came up with the notion of ‘Up at Ours.’ We were on the cover of The Newfoundland Herald: Gordon and myself and Ray and Kevin Noble, who’s also gone. And Janis Spence too who became a great friend of mine after we worked together.” There are so many people that Mary has worked with over the years, and she seems to have kind words for everyone. “Mark Critch came on as a writer for ‘This Hour’, and now he’s still on the show and has his own show (‘Son of a Critch’). Jonny Harris came on with Hatching (‘Hatching, Matching and Dispatching’) and then went on. Now he’s got his ‘Murdoch Mysteries’ and ‘Still Standing’. Both of those men are brilliant totally, but it’s like I was part of this little factory in a way that’s turning people out and launching them into their own television series.” She has had an interesting seven decades. There have been highs and lows in both her life and in her career, and she’s learned to manage it all with grace and humour. “There were times where some would say things like, ‘She’s a bit loud and mouthy, isn’t she?’ Or in reference to her Marg Delahunty character, ‘Jesus, is she just going to be able to go up in that stupid suit and talk to the prime minister?’ ‘She’s not kissing the fucking Prime Minister now, is she? Jesus Christ! Is that necessary?’ And now people are more like, ‘What a brassy ol’ crumpet she is’. People tend to have a mellower view of you as you age.” Mary, who has shared that she didn’t really ever feel as if she had a home base growing up, obviously dearly loves her home.


“I never had a home because I lived next door to my family home with relatives. Back then, it was obvious to me that my family didn’t want me. At some point, I was sent home again, but it wasn’t really home, and so this house, this is my one and only real home.” It was only half a house when she first bought it, she added. After she made her first payment, she walked away from it for a year because she “couldn’t face it”. “It was horrible. The sink in the kitchen just drained right under the floor. It didn’t go into anything. It just drained right there under the floor. And when you took up the canvas, the kitchen floor had huge mushrooms underneath it, it all was just so horrible.” She eventually moved in and performed “endless amounts of renovations.”

“And then in 1992, the people next door, who owned the other half of the house, were selling. I went ahead and bought it and then opened up the house and the transformation was incredible. It was finally back to what it had been in 1837. It’s this family farmhouse and you just get the feeling that there was a lot of happiness there, or that’s the way I feel when I’m here, like it’s something special.” “This room and my bed are my favourite places in this house,” she says in her bedroom. Her father, she added matter-of-factly, went to bed for 13 years of his life. She can totally relate, she says with a laugh. “One of my first major roles was as Molly Bloom, and I did the whole thing from bed.

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When I have a day off, like on Sundays, I try not to do anything. I just stay in bed. I read The New York Times. I have coffee. I get up and have a bite to eat. But I don’t get dressed. I just go back to bed again,” she said. Mary and Don also now have a summer home in Conception Bay North. She has two brothers who don’t live too far away and they enjoy taking time to connect whenever they can. “So it’s like this family time that I have now, and I feel so grateful to have been afforded the time and to realize the value of it. I probably could have had this time a lot earlier, but I was too stunned to see it.” Mary prepares to bid her guests farewell and begins leading them to the door.

She took a moment to share one last bit of very Mary wisdom. “All the things I thought when I was young, all the assumptions I had about people, all the judgments I made, they all turned out to be wrong, you know that? How could I have been so wrong and still get through, but I’m so grateful for whatever force got me through life to this point,” she said bluntly. Mary opens the front door to the only real home she’s ever had to bid her guests goodbye. She has to tend to some mid-afternoon writing before packing for yet another road trip. Smiling, Mary said wisely; “I’ve finally learned how to have a bit of fun, I think. To not be all caught up in all the other stuff. It’s like, ‘Oh, shut up and get over yourself. Just have a bit of fun, right?” Wise words to live by.


Stories That Must Be Told Jessica Brown is a passionate storyteller. Her energy and enthusiasm are evident in her work and her advocacy for the representation of Indigenous People in Canada’s entertainment industry. Jessica is an award-winning Nunatsiavut Inuk filmmaker, and the founder of Ujarak Media Inc., based in St. John’s, Newfoundland and Labrador. She is the founder and executive director of Northern Film Initiative Inc., and the organizer of the Indigenous Film and Media Training Summit, leading efforts to Indigenize the media sectors in Atlantic Canada. This non-profit organization aims to create a platform for Indigenous voices, stories, and perspectives, ensuring their representation in an industry that has historically marginalized them. Through partnerships with key groups, including The Documentary Organization of Canada and support from Ulnooweg Indigenous Communities Foundation and Telefilm Canada, Jessica is making significant strides toward her goal. Her TV series, ‘Here to Stay,’on Bell Media’s Fibe TV1, promises to captivate audiences with its exploration of the lives of prominent members of St. John’s urban Indigenous community. The show delves into the fascinating stories and experiences of these individuals, shedding light on their achievements, struggles, and unique

Jessica contributions to the community. With her exceptional storytelling skills, Jessica aims to empower future generations by showcasing meaningful and impactful narratives. Jessica’s unwavering commitment to inclusion stems from the pressing need for increased representation and multiplicity by elevating Indigenous voices and stories. Through her own endeavours, and actively empowering and mentoring emerging Indigenous media creators, Jessica aims to create a more inclusive and equitable landscape that reflects the true cultural richness and diversity of Canada. PIE NL 123


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Perry Chafe

CLOSER BY SEA Perry Chafe shares why his debut novel, ‘Closer by Sea’, reveals way more about himself – and the place he grew up in – than many realize.

Perry Chafe stands in a window of The Rooms in downtown St. John’s, Newfoundland looking thoughtfully out over the city. A few days before his book’s official launch, Perry ponders the fact that the highly anticipated event – with a guest list that includes Mark Critch, Allan Hawco, Allan Doyle and all three Ennis Sisters, will be held in the building where he once worked. Long before co-founding Take the Shot Productions which introduced the world to ‘Republic of Doyle’, and before he became the executive producer and writer for the Netflix/Discovery series ‘Frontier’, starring Jason Momoa, Perry held an office job where he helped plan special events like the one he’ll soon be hosting. The quiet man standing in front of the sun-filled window is currently a writer and producer on the hugely successful CBC series ‘Son of a Critch’. Born and raised in the small fishing community of Petty Harbour, Newfoundland, if anyone knows what life is like close to the sea, it’s Perry. While ‘Closer by Sea’ might be his debut novel, he’s getting attention and receiving accolades. “I’m honoured with what I’m hearing,” Perry says quietly, moving across the room to sit for a moment. ‘Closer by Sea’ has been compared to the classic, ‘Stand by Me’, and he doesn’t take such praise lightly, he shared. “There’s a lot of similarities there I think. For anyone who knows, ‘Stand By Me’ came from Stephen King’s book, ‘The Body’ which was a novella about the coming of age of these four kids. That eventually became ‘Stand By Me,’ the movie.” When he read ‘The Body’ it “stuck” with him, he added. “That was definitely an influence for me writing this, as much as the influence of me growing up in Petty Harbour and being the son of a fisherman was,” he said. In fact, Perry’s entire family worked in the fishing industry, he added. “My mom was a fish plant worker. We lived in a small community of 1,000 people that had three active fish plants all year during the summer months, so all around the sea was a real hub of activity.” It only makes sense, he added, that the writer and producer of hit TV shows like ‘Republic of Doyle’ and ‘Son of a Critch’, would eventually pen a powerful coming-of-age debut novel. “It’s like I was meant to write this story,” he added. ‘Closer By Sea’ tells the story of the mysterious disappearance of a young girl from a small island community. BY PAM PARDY | PHOTOGRAPHY DAVE HOWELLS

Add into that some complicated childhood bonds while everyone must adapt to an ever-changing and unforgiving landscape both physically and economically, and you have the setting for one fascinating and unforgettable tale. “In 1991, on a small, isolated island off the coast of Newfoundland, twelve-year-old Pierce Jacobs struggles to come to terms with the death of his father. It’s been three years since his dad, a fisherman, disappeared in the cold, unforgiving Atlantic,” the book’s writeup teases. The boy’s father’s body was never recovered, it continued, and in his father’s memory, Pierce is determined to save enough money to fix his father’s boat and take it out to sea. Staying close to modern Newfoundland history, the local fishing industry is on its last legs, and an ages-old way of life is threatened. In the midst of this, a young teen named Anna goes missing and Pierce, with the help of three friends, sets out to find her. Part coming-of-age story, part mystery, and part thriller, ‘Closer by Sea’ is also an homage to the hearty people who grew up in Newfoundland. While ‘Closer by Sea’ captures the wonder of childhood innocence and the freedom that comes along with growing up in a small fishing village, there’s also the harsh reality that must be faced during tough economic times. But most important perhaps for the writer himself, this is also a story of what it was like growing up in Petty Harbour. While there are many happy memories, there were hard times as well, he admitted. “My whole family was involved in the fishery so when the moratorium hit, it was harsh. That’s another reason why I wanted to write this book – I wanted to look back on that time when my whole family was involved in the fishery and what that was like.” Jobs were lost, including his own. “In the summers we would pay for university by working on the water, so all those jobs went away, not just in our family, but for most of the families in Petty Harbour and for around 500 other small communities throughout Newfoundland, Labrador.” Sharing with others what it was like wasn’t hard, Perry added, as there’s certain things you never forget. “You’d land your catch, and the sounds. There would be seagulls there as the fishermen were gutting their fish.

The kids would be helping throw the fish on the wharf, and then we’d cut the tongues out and sell them for a dollar a dozen. That was a lot of money back then,” he said with a laugh. “The seagulls would get their meals and so would the rats,” he added. Still, while maybe not picture perfect to all, it was still a “wonderful” time to live in rural Newfoundland. “We’d be up in the barrens on trikes, and then we’d be catching trout, so there was a lot to do and nothing to do but you’d make your own adventures in a small town like that.” Some occurrences were less happy of course. “There were a couple of incidents of drownings in the ocean or in ponds when I was growing up and in such a small town, those things have an effect on everyone. I kind of drew on that as well as on the impact of the loss of the Ocean Ranger. That had a big impact on many Newfoundland communities back then as well.” The case of missing teenager Dana Bradley was also on his mind, he shared. “I think once you read the book, you will get that feeling of fear and sadness that these bad things could happen in a small place like this and the effect it has on someone coming of age.” These unsolved mysteries of his youth, the feeling of never having closure, is heartbreaking, he added. “When tragedy happens, it’s terrible. But when it happens in a small place, as you know, it seems to be amplified so much more.” When asked who Closer by Sea is aimed at, Perry walked back to the window. “Everyone,” is the simplest answer. “I didn’t want to make it for young adults alone. I wanted to have adult themes, but I also wanted the book to be read by young adults and hopefully by those in schools because I tried to capture our story, a fishing story. 30 years after the moratorium I wanted to show that there’s something of interest in that story for everybody.” “The biggest challenge,” he added, “was the time it took to write a book.” “We don’t have the luxury of time in film and television, you really have to have a quick turnaround. The other part I found the descriptions needed in a novel as compared to a script.” In a script, if you write ‘fish plant’ that’s enough. That isn’t the case in a novel.

“Describe it. What does it smell like? What does it sound like? What are the people wearing? What are they doing?” Perry’s wife, Maureen Ennis, one member of the trio the Ennis Sisters, was “very encouraging,” he shared. While they have written music together, including the song ‘Daughters of Newfoundland,’ this book was different. “I can’t describe her support. She read every word and every chapter and she had some great thoughts and made some great notes on everything, and just helped me so much.” Perry looks around The Rooms and smiles. “There’s a lot from here, especially from the museum side, that is in the book. A lot of my research in the area of sea creatures I talk about – not to give anything away, but what I mention in the book are all on the third floor in the Natural History exhibition,” he teased. There’s so much to ‘Closer by Sea’ beyond it being a coming-of-age novel. “I get into resettlement and the cottage hospital system that we had here. The fishery. Our beliefs. Our way of life. There are so many teachable things in there, things that I’ve learned over the years that I wanted to sort of pass along.” Looking back at his life – from a boy growing up in rural Newfoundland to being one of the most sought-after television writers and producers to his latest accomplishment, ‘Closer by Sea’, how has he changed? “I don’t think I’ve changed at all,” he answered. “I think experience teaches us a lot of things, but for me, it’s always about the story. That’s where I’m the most comfortable. Although I have loved talking to you.” We laugh. Perry admits he’s most comfortable being behind the scenes. “I generally shy away from being in the public eye. I’m happiest when somebody else is succeeding. I’m most comfortable behind a laptop, so I love writing and writing this book for me was just an extension of that love.” Perry’s mom will soon turn 89 and still lives on her own in Petty Harbour. His dad, he added, passed away a number of years ago. So did his sister, who he says he was “extremely close to”. “My sister Diane died of cancer at 54.

We were extremely close. That’s where a lot of my heartache in the book came from, from her loss.” We ask if Perry ever considered moving out of Newfoundland for so-called greener pastures. No, he replied. “I have a passion for our culture and my connection to this place is so strong. The entrepreneurial spirit is so passionate here and there are just so many beautiful things happening here.” We understand the attraction for him but what’s the draw for others? “Everybody we bring here just falls in love with the place. And it’s like, what’s so special? They’ve been everywhere. Look at someone like Russell Crowe or Malcolm McDowell or Jason Momoa, they’ve been everywhere but I honestly believe it when they say there’s no place like this on earth.” “It’s a combination of the rugged beauty and the charm of this place and the people,” he added. “There’s just something here that is endearing. Everybody here is so friendly and outgoing and not looking for anything in return, they just want to be helpful. People form a real connection and they want to come back.” Anything else he’d like to add, we ask? “I hope this book is seen a little as a way of passing down traditions. Fishermen can’t pass on the tradition of cutting fish anymore. And the boat-building tradition, which I talk about in the book, is gone. We’re one generation away from losing so much culture because there’s no one to pass those traditions down. I always find it heartbreaking.” In ‘Closer by Sea’, many of those traditions are captured. “I just hope the book gets shared around. That would mean the world to me.”

MAKING MUSICAL DREAMS COME TRUE Grammy-winning producer Greg Wells felt the call to connect with his roots in Trinity Bay, NL. Making his very personal and deep-seated dreams come true in Canada’s most easterly province has helped so many others in incredible ways. Courtney Wicks of Victoria, NL is one individual who has seen her dreams come to fruition through Greg’s creation of Scilly Cove Records, an indie record label dedicated to the storytelling and music of her home region. Courtney loves the history of the label’s name itself, she opened. “Winterton, where Trinity Hall and Scilly Cove Records are located, used to be known as Scilly Cove back in the day,” she shared. Courtney, a mom as well as a musician, added that a friend told her about Greg’s musical involvement in her hometown. The LA-based Canadian music producer who has worked with artists like Keith Urban, Celine Dion and Taylor Swift, has shared publicly that he had heard the old United Church in Winterton, a community connected to his family, had been up for sale but had been sold.

He did some research and discovered the nearby Anglican Church was for sale, and he bought it, dedicating the next year to converting the church building into a performance space, keeping as much of the original features as possible while also completely re-developing a portion of the church into a state-of-the-art modern recording studio. “One of my friends messaged me and said that there was this guy from LA who was looking for music submissions. ‘You should send your music in’, she said to me. I just thought it was cool and I was there with my kids one morning and I said, maybe I should send something in.” She grabbed her guitar, and in the middle of flipping pancakes for breakfast, she recorded a few songs on her phone. “You can hear pancakes sizzling in the background and the kids were screaming but I submitted it anyway and then I got a call that Greg loved my music and my sound and he chose me to do a full album of my music. It’s been like a whirlwind from there,” she admitted. Winterton resident and musician Jeremy Harnum also has been on this fantastic journey as well, he shared.


Yes, Officer is the name Jeremy performs under, and just as Greg fell in love with Courtney’s sound, he was equally enamoured with Jeremy’s. The impact has been huge, Jeremy added. “Just to be able to access Greg’s experience and understanding of the industry has provided a wealth of opportunity for me and is going to make all the difference in the world.” He’s just the kind of person that’s “game for anything,” he added. “I’m really looking forward to working with Greg and being able to pick his brain and write with him. It’s going to be insane,” Jeremy continued. “It’s the stuff dreams are made of,” Courtney said. “Greg just kind of fell out of the sky,” she said with emotion. Greg and his experiences are something the region as well as the province itself can benefit from, the two musicians shared. “He is someone who wants to help the music scene in Newfoundland. He just wants to open doors and bring opportunities.”

Musicians Kellie Loder and Justin Fancy are also working closely with Greg and the opportunities are “endless” and the “sky is the limit,” according to Courtney and Jeremy. “Greg really wants to keep everything in Newfoundland and keep giving back and supporting local musicians and business and it’s just wonderful. It’s just almost too good to be true, but it’s happening,” Courtney said with emotion. Both Courtney and Jeremy have been working towards their musical goals for years. “I can’t remember a time when there wasn’t music in my life. When I was a little girl I’d stand up in front of everyone and sing. Music has always been a part of me,” Courtney said. Now, instead of just singing in the kitchen for the kids while frying pancakes, she is chasing her dreams. Life, she said, couldn’t be any sweeter. “I’m kind of going with the flow and enjoying the ride.”


MAINTAINING THE LEGACY GREG SMITH perhaps has one of the most recognizable

radio voices in the province. On air for 19 years, Greg and his Irish Newfoundland Show are the most listened-to program in the province every Saturday. Potluck, which airs on VOCM’s sister station, New Country, is also a must, and then there’s Home Brew each Sunday in Labrador. Monday through Friday, Greg hosts his regular feature, Soundcheck, which celebrates all genres of music. But while there’s a schedule that must be followed, every day is different. From covering huge weather stories like Snowmageddon or crippling hurricanes like Igor or Fiona, to being a very important link in the communication chain during COVID times, VOCM – and Greg himself – have been in the midst of it all. He’s the Program Director and man with the plan, and appears to take it all in stride. “I come in at 8:30 in the morning and try to see what’s happening for the day, but you’re in the news business so you’re working all the time and anything can change.” Greg is now also a proud dad to his young son Levi, so his mornings start much, much earlier than they used to, but that’s okay because the two can get some quality time together. “I get up around 5:30 am every day with the little fella and get his breakfast and while we hang out I’ll check on any news assignments that we have to tackle that day and coordinate that with our morning team” he says. “I find out who’s covering what, so that’s kind of out of the way for when we all come through the door in the morning.” Then it’s go time. Greg often starts his work day recording shows, taping interviews and gathering information. There are meetings and charity work – something Greg is always proud to be part of. “And then we’re always trying to do our normal job of being a radio host because that’s part of what the job is. But you’re also trying to manage everything in between.” “While I don’t really have a set day, all my days are usually chaotic, but in an organized way, if that makes sense,” he says with a chuckle. One thing that never changes? The fun and the comradery that are evident at the station.


VOCM has quite a history in the province of NL. Anyone who has ever lived in Canada’s easternmost province has most likely tuned the a.m. dial to 590 VOCM at some point. From frequent forecasts – heavily relied on in a province where the weather can and does change in an instant – to their feisty Open Line call-in programs, VOCM, around since 1936, offers a little something for everyone.

BEN MURPHY is an award-winning journalist and enthusiastic morning show host on 590 VOCM, who can also be found in the broadcast booth during some local Newfoundland Growlers ECHL hockey games. “My aunt used to always send me hand-me-downs from my older cousins and one time it was this pair of rollerblades. I was four years old and they did not fit but I spent all afternoon up on our deck going back and forth on these giant rollerblades. My parents then got me a pair of skates that fit instead and the rest is history. I never looked back. From that point on, it was hockey, hockey, hockey.” “My parents actually got me started in radio when I was really young,” he states. There was a local community radio station in Norris Point where he grew up, and they were looking at ways to fill air time. “My parents said, because I was always a talker, I’d be great to do that. So I started in radio in the fifth or sixth grade doing this show called Ben and Friends, and I’d literally just bring on my friends and we would talk about what was happening in sports or in school.” There’s no doubt Ben loves what he does for a living. “Yes, what I do for VOCM is work, but there’s a lot of time when it doesn’t really feel like it and it just feels like I’m doing something I love and I wouldn’t trade that for anything.”

GERRI LYNN MACKEY beyond being a journalist, is a visual artist at heart, and her background in the field taught her to have a unique approach to the news. “First I ask myself, ‘Is this my story to tell’, and then I ask for permission to tell it. I won’t just take a picture or put a microphone in someone’s face.” she shares. “Sometimes, she continues, the answer is no, and that’s okay too.” Shortly before his death by suicide, Gerri Lynn had a sit down with American chef Anthony Bourdain. “The conversation, even though he didn’t want me to record it, was pretty powerful. That was a moment I won’t forget,” she said. Then again, for Gerri Lynn, what she gets to do for a living is a blessing. “It feels like I’m really lucky to be a part of the news business at this time because it’s a really important job that comes with a lot of responsibility.” It’s obvious that Gerri Lynn loves people. Her personality shines when she’s having one-on-one interactions with the public, which is probably why she enjoys ‘streeters’, time spent away from the station getting the public’s feedback on an issue. “I would rather go hit people up randomly on the street than anything, and once I get going, I don’t want to stop. That’s my bag. The more people I talk to the merrier. Is that weird?” she asks with a laugh. PIE NL 133


A Candid Conversation with the Sons of a Critch “You never know who they are when you meet them.” Mark

There were problems with speech, and he had to have

Critch describes the beginning of the parenting adventure:

speech therapy and all this stuff. It was scary. And now

“For a few years, you’re living with angry strangers in your

here he is performing,” Mark said with admiration. Mark

house who act kind of like somebody who gets kicked out

described the experience of watching Will perform as

of O’Reilly’s bar after midnight. They’re screaming, they’re

Gravy, large and in charge, on a stage in their hometown of

peeing themselves and you can’t understand what they’re

St. John’s. “I was sitting in a club watching Will perform and

saying, so being a parent is a lot like being a bouncer at

improvise and interact with the audience and emcee this

last call. And now I look at what they’ve become, and I

show and everybody was loving it. All I could think about

am just amazed.”

was holding him when he was a baby thinking, ‘Oh boy. How

The beaming father had many proud moments. Jacob,

are all these medical things going to affect him as he goes

at 24, graduated with a computer science degree from

through life? And there he was, performing on stage.” Mark

Memorial University of Newfoundland, and the young

takes a moment to compose himself as emotions flood over

man’s music career is taking off. Jacob co-wrote the hit


song ‘Lip Sync’ for the world-famous K-pop band The

When we discuss the drag name, Will gushes: “I just love

Boyz. His song is charting in Korea and Japan; it’s quite an

gravy and I felt like lots of Newfoundlanders share that


same trait. Plus, having a side of gravy was one of the only

As he watched his son walk across the stage at convocation,

things all my family members were able to agree on. And so,

Mark reflected on the day Jacob was born. “It was snowy.

I thought everyone else could relate as well. Everything is

Big, old, heavy snowflakes were falling, and I was thinking,

just better with gravy!”

‘How am I going to do this?’ What about paying for

Jacob smiles. “We’re very different.” Will interjects: “Well,

university? And then he was walking across and getting the

it’s more like we are complete opposites.” Jacob laughed,

diploma right in front of my eyes and it was all a blink. It all

adding: “That’s for sure. Will would be dancing around in

worked out.”

heels, and I’d be quietly programming something.” It doesn’t

“Life, in general, has a way of being like that,” he added,

seem like much has changed, but they also acted like normal

“like any challenges in life, they all eventually work out. As

brothers in their early years. “While every aspect of our

long as you’ve got your head on straight, you’ve got your

personalities were different, we played games together and

family and you’ve got a passion to fuel you through any kind

our relationship was never volatile. It was always like, ‘Okay,

of dark times, then you’ve got it all partly figured out.”

I’m bored. I can go out and annoy my brother and I won’t

While Mark and his eldest son Jacob work diligently away

get hurt too bad,” Will said. The three Critch men chuckle.

on their laptops, the baby of the family, Will, simply works

“I would say they are very different but complimentary. It’s

the room. In drag, as his alter ego ‘Gravy,’ Will – in platform

like all families. My brother and I were eight years apart and

boots and with dramatic makeup perfectly applied – easily

I think there’s always a cool one and a nerdy one”, Mark

commands attention and earns applause. He is fun and

said. He recalls that there have always been two Critch

funny, and few would ponder where this young heir gets his

brothers. Mark had a brother, his dad had one brother, and

flair, considering his father is comedian/writer/actor Mark

his father’s father too. “I guess you always had to have an

Critch. But while genetic factors may have had something

heir and a spare,” Mark said with a laugh.

to do with Will’s bold character and bountiful charisma,

At the end of the day, there are more similarities between

according to his dad, there were many challenges that had

the two lads really, Mark added with a reflective tone. “I

to be faced in Will’s early days.“When Will was born, he had

guess the great thing about both of these two is that they’re

a cleft lip and palate and had many surgeries.

both following their own passions. BY PAM PARDY | PHOTOGRAPHY SARA ROSTOTSKI

Jacob with his music and with computer science and

But if you look at it like, authentically, this is what I am,

Will with drag and performing and he’s chasing a visual

this is what I want to do and these are my goals, then

arts degree too.”

you’ll be fine. Anything else that happens is gravy and

Looking at Mark’s career from ‘This Hour Has 22

it’s wonderful.”

Minutes’ to ‘Son of a Critch’, does he feel like his boys

Will’s ears peak up at the mention of the word gravy, as

are following in his creative footsteps? “If you look at

if it’s a curtain call. The three embrace for a moment.

my life, you would think it was all planned out, but it

“I think honestly, the best stories from our childhood

was not. You’re just trying to get through every day. The

are stories that he might not want out there,” Jacob

one thing that I didn’t do was give up.”

said with a laugh. Will, however, is eager to share one.

Mark’s hit series, ‘Son of a Critch’ is all about family;

“I do remember one time he fell in a pond pretending

although his parents have passed, Mark can’t help

to be a duck.” “He ruined his Walkman,” Jacob added.

but think how proud they would have been of both

Mark feels the need to explain. “There were ducks and

boys. Jacob is the first person in the Critch family to

so I naturally started to crawl out onto the rocks while

earn a degree, for one thing, Mark shared. “His great

quacking and walking like a duck. The boys were not

grandfather, who would be Malcolm McDowell on the

really laughing, and I was trying to get them to laugh

show, left Newfoundland where he was working as a

so I kept it up, and the next thing I was in the water at

fisherman, to work the high steel in New York. I actually

Bowring Park, and I had duck water in my mouth, and

found his immigration records from when he was

in my lungs and I was coughing it up, and then they

coming back to Halifax – he marked the papers with an

started laughing. I thought yeah, now you laugh!”

‘x’ which meant he couldn’t read or write.” Now, a few

All the family fun has been a great foundation. Looking

generations later, things are markedly different: “Jacob

to the future, Jacob continues working on his music

has a degree, and Will, at 19, is working towards his. This

through his business venture, Songflow. “I’m heading

would have been a very proud time for my parents.”

over to Korea for some songwriting/publishing and

The boys roll their eyes a little at the reference to ‘Son

seeing where that goes,” he said. And Will? “I just think

of a Critch.’ While the series, based on Mark’s book

spreading the gospel of Gravy is my calling for now.

of the same name, has commanded a huge fan base

Pretty soon you won’t be able to go anywhere without

around the world, to Will and Jacob, it’s all old news.

seeing ‘gravy’ on the menu,” Will said with a smirk. On a

“Every episode is like a story we already heard while

more serious note, he has other goals as well. “I feel like

eating mashed potatoes at the dinner table,” Will said.

there’s so much legislation being passed against trans

Mark laughs.

people and against drag artists. And I think the world

In fact, the boys often fact-check their father. “I’ll

needs art and it needs joy. Going to a drag bar and

text him while I’m watching and ask, ‘Are you sure

supporting your local artists is such a good way

that’s how it happened? I’m pretty sure you’re over-

to do that. I think so many people just don’t know

dramatizings your life there Dad,’” Will teased. Mark

how accessible drag is and how fun it is. I encourage

takes the jest in stride. “When I was 20 some of the

everybody to go to your local queer space and

things happened and other things happened to me

show support.”

when I was eight, but on the show, everything happened

Mark has every confidence in his sons. “Jacob will be

that same year. So, it’s kind of a made-up version of the

fine because he’s following his passion. Will is doing his

truth because it’s about the journey, not the timeline.”

drag stuff, and he’s super successful and his shows are

Mark just wanted to be doing his best. That was always

the best I’ve been to. He is great at interacting with the

his priority. “I wanted to write and tell stories. I didn’t

crowd, and he has great production. So, I think, ‘Okay,

care if I was at the LSPU Hall or on Broadway, that’s

that’s it’. All you need is the gumption to put something

what I wanted to do. If you are in the arts to get

together and say ‘I’m going to do it. It’s going to be a

famous, then you’re not going to make it.

representation of myself.’ They’ll be fine. It’s great to see them following their passion in life. That’s all any parents could hope for.”

136 PIE NL

“If you look at

my life, you would think it was all planned out, but it was not. You’re just trying to get through every day. The one thing that I didn’t do was give up!”

Family Moments. Portrait Art.

Priceless Experience.



A simple string and stick clothesline was a staple in every Newfoundlander’s yard at one point. It’s become somewhat of an iconic visual when thinking of our province. White sheets blowing in the wind over grassy fields, along the rugged shores of the Atlantic, waving proudly in the wind like a flag of our people. Near every clothesline, there was usually a beautiful outport home. This home was designed with Newfoundland’s oceanic history in mind. The exterior colour scheme emulates what you would see while on a fishing voyage far offshore; yellow and orange from the sun, and blue from the ocean and sky. The detail over the door was designed to pay homage to a fishing net.

140 PIE NL

In a world of technology, hustle, bustle, and continuously wanting more, we often take the little things for granted. The Brigus Bower is designed in a classic Newfoundland architectural style with a simple biscuit box exterior, handcrafted built-ins and trim, and bright historical colors. Nestled in the beautiful historical town of Brigus, this place has a way of grounding you and bringing you back to a more simplistic time in Newfoundland and Labrador. Getting back in touch with local culture, nature, and Newfoundland roots, this place will grant you the greatest luxury of all: peace. No wonder our Barbie decided to make this her biscuit box dream home!

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Bright colour has been a way of life for Newfoundlanders. From the naturally colourful landscapes we are blessed to be surrounded by, to the iconic homes on Jellybean Row, we are no strangers to colour. The interior of Bower is no exception, especially the kitchen. The historical yellow cabinetry, traditional inset doors, custom range hood, v-groove pine ceilings, hand-hammered copper sink and hardware, and wide plank white oak floors; the list goes on. All these elements not only make this home classic Newfoundland, it also makes it a perfect fit for Barbie.






In a world of plastic, Barbie craved something a little more solid. You can’t get more solid than the rocky landscape of Newfoundland. The Bower comes with its own piece of “The Rock”.







Rob Moore, REALTOR® 709.746.2243 | rmoore@remaxavalon.ca | mooredeckerdunn.ca


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