July 22, 2008 (Harbor Breton, Newfoundland).

[Left] Downtown Crossing; [Below] Harbour Breton; [Far Left] More of Harbour Breton; [Bottom] Sunny Cottage




What a great day! Though we planned to leave for Hermitage Bay this morning, early morning rain led us to change plans and hunker in instead. Thanks to Tropical Storm Cristobal touching Nova Scotia. We fired up Tim & Paula’s propane heater early and got nice and toasty then took hot on board showers and changed into dry clothes. A Newfoundland luxury.

By 1100 the rain had stopped, so we took a walk to Scottie’s Restaurant for lunch. Once across the bay we were informed that we were headed in the wrong direction. The result was a gratuitous ride across town to Scottie’s. The Fisherman’s Platter was recommended by our driver, but I wouldn’t have it unless Cod Tongues were included. It was explained that they were short on Cod Tongues in anticipation of this weekend’s Come Home event, so they were only serving them with the Fisherman’s Platter (scratching the Cod Tongue & Chips meal from the menu). What luck for me!! Next on the menu – Newfoundland Seal Fin! Can’t wait!

After Scottie’s we hit the grocery on that side of town and I was happy to carry home a sack of potatoes and two liters of water while Tess hefted the lettuce and bananas. Equal division of labor, I say.

After dropping groceries back on the boat, we again headed across the harbor to Sunny Cottage. A beautiful Queen Anne style “mansion” with a great, personalized guided tour for two dollars each (including tea and cakes afterwards). They even took us to the top of the widow’s walk (“we have no insurance, so this’ll be at your own risk”). What a great view. What a great opportunity. What a great place.

After more water hauling back to the boat (Tess carried the yogurt this time), we followed up on an earlier tip suggesting that we could get a guided tour of the Fish Plant. Now, the plant has been closed for five years (it used to process frozen groundfish from the Grand Banks) and only re-opened in January of this year. It now processes only fresh, farm raised salmon. Within two and a half hours from leaving the water, this salmon is filleted and sent on its way (fresh, on ice) through New Brunswick to your table. An amazing process. A clean and friendly work environment. And everyone is happy to be at work. The pictures (can you believe it – pictures!) tell the whole story.