Penashue is a grandmother to 53 grandchildren: that’s a lot of people to pass her wisdom along to, and she has plenty of food skills to share. 

“We were taught to cook fairly young,” Marina reminisces, “everybody in the house could cook fairly good. We had to take turns making special cakes for the weekend. [Our] vegetables came from the garden; fish would have come from Port-Aux-Choix, from the local fisherman.”