A word from Lori:

I want to introduce you to Newfoundland & Labrador, where people, place and food culture run strong and deep.  A place where we are looking ahead at the wild foods from the land and sea and realizing that they have only begun to scratch the surface of possibilities. 

 Our food-ways are stories, born out of necessity and growing to be told. These stories are to be shared, they embrace the past, hold strong in the present, and will grow into future. 

 Lori McCarthy


Lori McCarthy

Lori McCarthy is dedicated to the cultural foods of Newfoundland and Labrador through her company Cod Sounds and the Livyers Cultural Alliance. 

Her core values embrace locally sourced regional cuisine and wild foods from the land and sea; this is reflected in her food experiences and workshops. 

Lori has been listed as a hidden gem in National Geographic and has been written up in Costal Living as one of the 8 great excursions in North America. The Telegraph speaks about her in an article with Newfoundland being one of the most unlikely culinary destinations and check out what the National Post has to say.



MEET Alexandra Blagdon


My cousin and right arm since Cod Sounds began. From consulting, to the beach and the woods Alley joins me for workshops and excursions, making Cod Sounds go round throughout the year . Lori McCarthy

At 8 years old Alexandra Blagdon fell in love with cooking. Her culinary adventure started with apple and ham omelettes for her mother and mastering the easy bake oven. For the remainder of her elementary school life, she made all sorts of creations - which included a cheesecake business at one point  that turned over zero profit but always made enough to provide another cheesecake. Little did she know this was the life of a chef at any age!
She attended Ballymaloe Cookery School in Ireland which focused on fresh produce and respect for all ingredients. With the luxury of having 100 acres of organic farm land came harvesting the vegetables and milking the cows. They truly embraced the farm to table mentality which inspires her to forage here in Newfoundland.
Shortly after culinary school, she headed back to Newfoundland to join the kitchen at The Reluctant Chef. There a 5-course tasting course menu changed bi-weekly and was redesigned to accommodate any food aversions. While working directly under the chef in a kitchen the size of a closet, she learned a wide variety of cuisines and skills that would follow her throughout her career. 
After a year at The Reluctant Chef Alexandra moved to Tuscany, Italy to work at Villa Bordoni. Surrounded by olive trees and vineyards, Villa Bordoni focused on traditional Italian dishes with a modern twist. Throughout her stay she focused on making fresh pastas, picking fresh figs and lemons in the back yard, tasting the varieties of olive oil, and enjoying all things food and wine.
After experiencing the authenticity of food culture in Europe she couldn’t stop travelling and cooking in various countries. Creating guest experiences in Canada, Italy, France, New York, Croatia, etc. vowing not to stop until her tastebuds fall off!