Here's a shot of the iceberg that's been hanging around Freshwater Bay. This picture was taken Wednesday evening. Caller says there have been more icebergs spotted in other communities, including Tors Cove and Pouch Cove.
The CBC's Adam Walsh is in Fort McMurray and all this week he is reporting from the community where thousands of Newfoundlanders and Labradorians go to work.
Many fly in and fly out. But many others have decided to make Fort McMurray their home and put down roots.
Long known as a boomtown, Fort Mac is trying to be seen as a hometown
We explore the changing Fort McMurray and see how the community is making the transition.
Walsh is sending photos that we're adding to this photo gallery.
Walsh's first report for Here & Now on the changing face of Fort McMurray.
Walsh paid a visit to the Crossley family who have lived in Fort McMurray for a number of years.
Walsh visited a homeless shelter in Fort McMurray run by Newfoundlanders.
Walsh takes a look at housing and new development in Fort McMurray.
A busy morning at the Avalon Mall in St. John's for the 2012 Shave for the Brave. An annual event - people raise money by promising to shave their heads with proceeds going to Young Adult Cancer Canada.
Everybody who participated was a hero, but here is a family of heroes, including Karen Dwyer, Bridget O' Driscoll and Carter and Bradley Dean.
Young Adult Cancer Canada's Geoff Eaton
It used to be that when MUN closed, it would be considered a good blizzard. But MUN closes fairly regularly during storms.
Then the new standard was the Avalon Mall. If it closed, well then you had a serious blizzard. No the mall closes pretty regularly too.
Now seen proposes that this be the new standard. If the NLC closes its stores, then it's a real snowmageddon.
Like many of us, Carolyn Chaplin spent her early adult years focused on her career. Somewhere along the way she began to feel that something was missing. So in her late thirties she decided to make some changes.
Chaplin had tried all the diet programs. Her weight had gone up and down. And up again. She was 220 pounds when she decided to give it another try.
Chaplin dropped 50 pounds when she decided to take the next step by joining a gym.
Three-and-a-half years later, Chaplin is 96 pounds lighter and a lot stronger. She has succeeded because she's stuck at it.
Here are parts One and two of Jonathan's report.
Now Chaplin is a competitive athlete training for her first big event as a bodybuilder. Doing the work in the gym is just part of it. Eating properly is just as important.
A trip to the grocery store with Chaplin is an education. In this video, she takes Jonathan Crowe through Belbin's in St. John's.
Chaplin makes most of her meals at home. In this video, she gives Jonathan Crowe tips about food preparation and how she continues her lifestyle when she goes out to dinner or on the road.
Chaplin has agreed to share some of her favourite recipes for you to try.
Carolyn's Banana Chocolate Chip Protein Cookies
These tasty treats are a great snack on the run.
6 egg whites
1 3/4c oatmeal
2 tbsp honey
1 tsp vanilla
2 c banana Myofusion protein powder
1/2 c unsweetened applesauce
1 tsp oil
1/2 c dark chocolate chips
1 tsp baking powder
Coconut flour to add texture (or a gluten-free flour of choice)
Preheat oven to 350. Mix all ingredients in a bowl, adding chocolate chips last. Careful not to over mix! Drop on cookie sheet lined with silicone sheet or parchment paper. Place 2-3 unsalted almonds on top of each cookie (optional) Bake for approximately for 12-15 min. Makes approximately 10-12 cookies
Pecan Crusted Cod
Preparation Time: 10 minutes. Total Time: 25 minutes
1 pound of cod fillets
1/8 tsp sea salt
1/8 tsp fresh ground pepper
2 tbsp Dijon mustard
1-2 tbsp honey
Olive oil cooking spray
1/4 cup unsealed pecans, chopped finely
Instructions: Preheat oven to 450. Sprinkle fillets with salt and pepper and place in a baking dish. Mist the top of cod with cooking spray or brush with olive oil. In a bowl, combine Dijon mustard and honey. Brush the mixture over the cod. Finely chop the unsalted pecans and sprinkle over the cod fillets. Bake at 450 for 13-15 minutes or until fish flakes easily with a fork.
Chaplin also has a blog called thruthickandthin .
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