P.E.I. Women's Institute celebrates diverse flavours of the province
Tell Your Food Story 2025 Cooking Contest Finalists
The P.E.I. Women's Institute (WI) is celebrating the diverse flavours of P.E.I. with their Tell Your Food Story 2025 Contest showcasing local ingredients from the Island.
In partnership with the Department of Agriculture, the WI is presenting the finalists, including their favourite recipe and the reason why their dish is special and meaningful.
Each culinary creation includes at least three ingredients sourced from P.E.I.'s agriculture or fisheries such as fruits, vegetables, grains, dairy, eggs, beef, pork, poultry, fish or shellfish.
In addition to this spotlight feature, the P.E.I. Women's Institute is offering winners cash prizes.
MEET THE FINALISTS
Kay Wall: Squash and cranberry casserole
Women's Institute member Kay Wall's journey of growing squash and incorporating it into family traditions highlights the importance of local agriculture. Her recipe's success at family gatherings and WI conventions adds to its charm.
Valerie MacNeill: Gramma Wight's sugar cookies
Valerie MacNeill's memories of her great aunt and the joy of freshly baked cookies are heartwarming. The recipe's continuation through generations adds to its significance.
Debbe Bridges Hinchey: Christmas plum pudding
Debbe Bridges Hinchey's tradition of making plum pudding and the connection to local farmers highlight the importance of family and community.
Jayne Ings: Connie's Pumpkin Pie
Jayne Ings' humorous and nostalgic tale of Rufus the cat eating her pumpkin pie using her mother Connie's recipe is delightful. The use of locally grown pumpkins ties in nicely to the province's agricultural heritage.
Jayne Ings with her cat Rufus and brother Tiger in 1966 (left) and Rufus around the time he ate the pies in 1978 (right). While he lost an eye to glaucoma, he didn't slow him down.
To find the stories and recipes in full, see below.