The world may be full of baloney, but so is this Nova Scotia cookbook

Megan MacLeod, the woman behind a popular new baloney cookbook in Nova Scotia, may not have been a big baloney eater before, but her role in photographing and testing recipes for the book has changed her perspective on this humble deli meat.

As a social media and photography expert for Pharmasave stores in Cape Breton, MacLeod was tasked with capturing the essence of local baloney recipes and stories for the cookbook titled, “Full of Bologna: A Collection of Cape Breton Classics.” While she initially approached the project with skepticism, she found herself pleasantly surprised by the flavors and versatility of baloney.

The book, which features 33 curated recipes out of over 100 submissions from shoppers during a baloney sales event, is now available for purchase at Pharmasave stores in Cape Breton. All proceeds from the book sales go towards supporting local food banks in Sydney and Glace Bay.

Despite the book’s title using the spelling “bologna,” MacLeod and many Cape Bretoners refer to the deli meat as “baloney.” This discrepancy in spelling is attributed to Maple Leaf, the food company sponsoring the cookbook, and their preferred terminology.

Some of the mouthwatering recipes featured in the book include baloney mac and cheese, baloney sliders, baloney chowder, baloney roast, and MacLeod’s personal favorite, baloney stew. MacLeod was particularly impressed by the rich flavor profiles and unexpected deliciousness of the dishes she prepared, such as baloney stew and roast baloney used on a pizza.

The cookbook’s popularity has surpassed expectations, with 130 copies sold out of an initial order of 200. Plans are in place to print more copies and explore online sales to reach a broader audience outside of Cape Breton.

Michael McDonald, a language and communications professor at Cape Breton University, attributes the enduring popularity of baloney in the region to its affordability and nostalgic value. While the cost of baloney has increased in recent years, its sentimental connection to childhood memories and family traditions remains strong.

For MacLeod, the experience of creating and tasting baloney recipes for the cookbook has been transformative. Despite not having eaten baloney in over a decade, she now considers herself a changed woman.

The blend of tradition, community, and culinary creativity captured in “Full of Bologna” reflects the unique cultural tapestry of Cape Breton and celebrates the enduring appeal of this beloved deli meat.