Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Phillips Approved

C. Roy’s (Home of Yale Bologna)

I had the privilege of chatting with Nancy from Yale, Michigan at C. Roy’s (Home of Yale Bologna). They are a USDA, family owned and operated, certified organic processing plant. They process beef, pork, and of course, their famous Michigan made Yale Bologna in which I had the opportunity to taste. And, will work on some recipes with this delicious sausage.

Each year during the last weekend of July, the small but enthusiastic town of Yale, Michigan celebrates the world famous Yale Bologna Festival. Thousands of people gather and joyfully consume tons of Yale Bologna.

You don’t have to wait for the festival to enjoy Yale Bologna. Each week hundreds of fresh smoked Yale Bologna rings are made with great pride as C. Roy, Inc. (Mr. Cecil Roy was born in Trenton, Ontario) continues its heritage and history as the original makers of Yale Bologna. Make plans to come on over the last weekend in July and have some fun at the festival. You can watch the crowning of the king & queen, and the princes and princes of Yale Bologna.  There’s lots of fun for all ages. http://croyinc.com/yale-bologna-festival/

Photo taken by Pat Cornect


Periwinkles or Bigorneaux


This was certainly a treat growing up on the West Coast of Newfoundland back in the day. Living on the French side of the Island, Cape St. George, Port au Port, we normally referred to these succulent morsels as “Bigorneaux” the French word for periwinkles. We would boil them in sea water over an open fire on the beach. The recipe below is as original as it gets.

Makes 4 servings

  • 4 cups water (or sea water)
  • ½ cup sea salt
  • 4 lbs periwinkles


Clean and rinse periwinkles in cold water (removing any sand or debris from shells). Bring water and salt to a boil (ensure salt is totally dissolved, if not using salt water). Add periwinkles and cook for 10-15 minutes and drain. Using a darn needle or tooth pick remove hard cap or door from shells.


Note: if using sea water, omit salt