About

I share recipes rooted in the traditions I know, shaped by white Scottish and Irish settler histories, family lines, and the everyday cooking I grew up with. At the same time, I hold a deep awareness of the injustices woven into this place’s history. This includes the violent mistreatment of the Mi’kmaq people, the legacy of residential schools, and the long history of harm and erasure experienced by Black communities in Nova Scotia. Racism has shaped much of our cultural record, including which stories were preserved and which were ignored or lost.

I also want to acknowledge the living, evolving nature of this place. Nova Scotia continues to be shaped by families from all over the world, by overlapping traditions, and by new food stories being created every day. I know I’m still learning how to hold space for these stories, and I’m committed to approaching that learning with care, humility, and respect.

Many of the recipes that survive today do so because of the quiet, consistent, and often unpaid labour of women. Preserved in worn cookbooks, handwritten recipe cards, shared at kitchen tables, and carried in memory, these foods have been passed down through care rather than recognition.

My hope is that the recipes I share become part of people’s lives. Not something made once and forgotten, but something returned to again and again. I want a child to one day say, “My mom always made this,” and feel a quiet warmth rise in their chest.

At the same time, I know that my work also requires listening, learning, and paying attention to whose stories have been centred and whose have been overlooked. This work is part of my own ongoing learning, and I am committed to approaching it with humility and openness as I continue to grow.

And finally, I want my daughter to think I have the coolest job in the world. Not because it’s flashy or famous, but because it is rare and real. Because it is rooted in calm, creativity, focus, honesty, and kindness. And because it is mine.

I’ve had this recipe site for many years, but it wasn’t until the summer of 2025 that I began to understand its deeper purpose. Before then, I shared recipes I enjoyed or ones I felt pressure to publish for search engines. While my blog was always a creative outlet, it didn’t feel anchored to something meaningful.

That began to change in the spring of 2025, when I started paying closer attention to recipes from Nova Scotia and to my own connection to place. By July, I had a more emotional realization that the recipes I was sharing carried meaning beyond being published online. They reflected memory, identity, and the ways food connects people to home.

Since then, my work has become more focused on heritage and place, particularly recipes that carry generational memory and personal significance. Almost everything I share reflects the food traditions I know, mostly Scottish and Irish, with occasional French influences, rooted in settler histories and traditional white home cooking. These are the recipes I grew up with, learned, and continue to make, and they reflect my own lineage rather than the full range of recipes that exist in Nova Scotia.

You will also find recipes that fall outside this focus. I have chosen to keep them because they are part of my journey, and because they are still meant to be cooked, shared, and enjoyed.

You can browse recipes by category or season. And if you’re not sure where to start, here are a few to try:

• Nova Scotia Seafood Chowder (my most popular recipe)
• Molasses Baked Beans (old school deliciousness, slow-baked in the oven)
• Nova Scotia Blueberry Grunt (a simple stovetop dessert)

Nova Scotia Recipes

APPETIZERS

MAINS

Desserts