Newfoundland's hard bread shortage: why do we eat it?
Newfoundland has a hard bread shortage, but why do they eat it?
A fire at Purity's factory caused a hard bread shortage in Newfoundland and Labrador. This article explores the history of hard bread, from Roman soldiers to Basque fishermen, and its role in the province's cuisine, including the traditional dish fish and brewis.
By the 1880s, 180,000 residents were eating 40 million hard biscuits a year, over 200 per person.
- GavinAnderegg
G’day b’y! Who’s yer fadder? Newfoundland is a very special place. Here’s an example of that “right some t’ick” accent if you haven’t heard it before: https://www.dialectsarchive.com/newfoundland-5
- 5555624
Why not just make it yourself? It's just flour, water, and salt. It's far easier than yeast-based breads and easier than most quick breads, too. Two ingredient (self-rising flour and heavy cream) biscuits are about the only thing that's easier.
- rob74
The article gives an interesting overview of the history of hard bread, but doesn't mention how Newfoundlanders eat it today. In a fish soup? With tea? Pure? Or all of the above?
- bregma
Without fish and brewis Newfoundland is just... a big rock.
- Mistletoe
> A large portion of those biscuits would have gone into the traditional dish fish and brewis. Pronounced “brews,” brewis is made by soaking hard bread in water overnight then boiling it to soften it before serving it with salt cod.
I don’t think we realize how good we have it these days.