
Food can tell the story of a place. Fogo Island’s foodways demonstrate how the island’s ancestors survived here, how they have adapted, and how they continue to shift traditional ways in the face of a changing environment.
At Shorefast, our Foodways program reinforces the role of a healthy food system in a healthy economy. This year, we expanded the program through a series of workshops on Fogo Island that went beyond cooking lessons. They carried forward the knowledge essential to preserving our foodways, while encouraging a shared stewardship of our community’s health and nutrition at a personal, economic, and social level.
Cooking on the Curriculum
On Fogo Island, recipes are often passed down from generation to generation. Building practical food and cooking literacy for youth reinforces these local food traditions, while also introducing potential professional pathways in the culinary industry.
This early winter, Shorefast’s Foodways team partnered with Fogo Island Central Academy to develop and deliver a six-class curriculum for Home Economic and Healthy Living classes. The curriculum was designed and led by Fogo Island Inn’s culinary team, notably Executive Sous Chef Sophie Hall. It focused on healthy eating, incorporating new ingredients into popular dishes, and making a meal on a budget. The emphasis on eating healthy while on a budget is especially helpful for older students who will soon be going to university.
Throughout the six weeks, “students were very engaged,” said Gabbie Ledesma, Shorefast’s Manager, Project and Initiative Development, “They really liked the hands-on cooking lessons. They also had a lot of questions about budgeting, not realizing how much food costs. Teachers were also enthusiastic.”
Each class built on the previous one, from learning kitchen basics one week to budgeting and meal planning to creating a recipe. The series culminated with a cooking session where students put their new-found kitchen skills to the test by making a dish of their choosing. They worked in groups to prepare, cook, and troubleshoot their way through their recipes, which included chicken parmesan, pretzels, garlic butter chicken with asparagus, and even sushi. Their hard work was rewarded by sharing and savouring the dishes they had prepared.

In the Kitchen with the Community
Through three of our community businesses — Fogo Island Inn, Growlers, and The Storehouse — our culinary teams have honed their expertise, merging contemporary techniques to traditional cooking methods and ingredients. With the launch of our Foodways classes, we wanted to share these skills and knowledge with community members to affirm foodways as a vital cultural expression and promote social connection through food during the long winter months.
Starting in January, these Foodways workshops were led by Fogo Island Inn’s culinary team and split into three-class series taking place at different locations crucial to the team: The Storehouse restaurant, the Inn’s kitchen warehouse, and the Inn’s pastry kitchen.
The first of these workshops was titled Foundational Kitchen Skills and explored essential cooking techniques, while promoting health and nutrition. The series, taught by Sophie Hall at The Storehouse, focused on upgrading existing skills to build confidence in the kitchen.
The Inn’s Sous Chef, Ben Wood, led the second series on Food Preservation at the warehouse in Joe Batt’s Arm. Participants learned basic preservation techniques, from starting a vinegar to pickling. These skills are especially helpful on Fogo Island, where preservation helps extend the use of fresh produce grown throughout the previous summer. Ingredients are often stored in root cellars over winter to then be cooked or pickled.
The final workshop was Home Bakes, during which the Inn’s Pastry Chef, Liz Stevenson, shared how to bake muffins, scones, and soda breads. Liz demonstrated delicious ways to incorporate healthy elements and grain alternatives to everyday baking.

Totalling nine individual classes, these workshops proved successful with community members, connecting different generations, as well as newer residents with people born and raised on Fogo Island.
Angie Shea, a teacher at Fogo Island Central Academy, signed up for all three of the workshop series. As a lifelong learner, she wanted to “take the opportunity to learn new cooking skills and techniques. Besides, the chance to learn from the chefs of Fogo Island Inn was something I couldn’t pass up.” When asked to name a highlight of the classes, she said that “the most interesting thing was learning about all the science involved in preserving and baking!” She adds: “The Foodways program is important in the community and school, because it teaches us that good planning can reduce food waste and allow families to eat healthy, even with busy schedules.”

The Work Ahead
After a successful start to this new chapter for our Foodways programming, the team is hoping to continue and expand on our workshop offering, at both the school and in the community. We’re working on a series of summer workshops, in partnership with local organizations, and preparing for new classes throughout the fall and winter. Fogo Island Inn’s culinary team are also preparing their next collaboration with the students at Fogo Island Central Academy.
Check our current calendar for upcoming Foodways events or workshops and follow us on Facebook and Instagram.



















