Cod Sounds company takes culinary tourism to the beach
Owner of Cod Sounds offering outdoor adventures, restaurant tours and more
A business operator with a passion for Newfoundland and Labrador's culture and cuisine is combining the two in a way that she hopes will satisfy the taste buds and sense of adventure of customers.
Lori McCarthy is the owner and operator of a company called Cod Sounds.
One of the company's specialties is transporting groups of tourists to a scenic location on the Avalon Peninsula and leading them on a challenging and scenic hike.
That's not altogether unique, but participants also take part in some wild foraging, which was once common in this province, and an open-fire cook-up on a beach featuring some traditional Newfoundland fare.
"It's really about showcasing the traditions in Newfoundland," McCarthy said during an interview with CBC Radio's The Broadcast.
"I just want to show people that we have this great array of wild edibles here," she added.
An itch to show off the province
She said the excursion will include many of the traditional fares of Newfoundland and Labrador.
She also raved about some of the smoked products being produced in the province, including mackerel from Bay Roberts.
"It's always about incorporating our local seafood into the dishes, because that's what we're known for," she said.
A name with meaning
McCarthy said her mother suggested the name Cod Sounds because it reminded her of stories her own father used to tell about splitting fish on the beaches in Pouch Cove.
He would always keep the "sound bone" from the cod because there was so much meat left on it. The sound bone, she said, is actually the fish's vertebrae.
"It was just another part of their diet," she explained.
She said her heart and soul was shaped by experiences such as beach boil-ups and fall days on lush berry grounds, and she incorporates those memories into her business.
McCarthy previously worked for 15 years in the tourism industry, including kayak and hiking excursions, and also operated a personal chef business for six years.
She left the workforce about five years ago to stay home with her children, and now wants to return in a way that fits with her family life.
"Every spring of the year I see the tourists coming and I get that spring itch to get back out … introducing people to Newfoundland and showing it off," she said.
Receiving international attention
While many Cod Sounds customers are from out-of-province, McCarthy said some Newfoundland and Labrador residents have also taken part.
In the fall, she plans to offer some seafood and baking cooking courses, which will be tailored to the local market.
She also co-ordinates a restaurant tour of some well-known establishments in St. John's.
McCarthy's company has been getting some international attention as well, having hosted several travel writers from Europe.
She said her growing presence on social media has helped promote her business venture at a level never before imagined.
It's also allowed her to expand the business to a year-round enterprise. She has plans this winter for wilderness cook-ups.
Her operation is limited to adventures on the Avalon Peninsula for now, but said she would not rule out venturing further afield in the coming years "if the market is there."
"There's a spectacular Newfoundland out there to see."
With files from Melissa Tobin