Audioscript

My name is Johnny D’Eon I live in West Pubnico and my business is D’Eon’s rappie pie. We started, my grandfather started this around the 1927’s or so, around there is what I’m hearing and he started a bakery actually and when it comes to, when he came to the 60’s or so, the 1960’s, my father was with him then and he built the establishment that we’re here, located here now. So in 2002 we actually closed up the bakery, bakery part and we started making rappie pies full time.  

Potatoes come in, potatoes come in and they get peeled and we got to take the eyes out by hand, we peel them by machine, take the eyes out by hand and they’re grated, and once we get the mush there, we put them in the bag and they’re spun dried in a washer and the spin cycle and after they’re spun they get in, the pulp gets put in the bowl. First we put some cold water just to loosen up the pulp and not make it lumpy and then we put boiling water, we put the broth of the chicken in it so you get the, the pulp of the potatoes gets the taste of chicken. After that’s done you, once you get the chicken, it gets cut in little pieces we put a layer of… We put it in the pan, we put a layer of potato, potato pulp then you put a, you put a layer of chicken, another layer of potatoes, stick it in the oven, it gets broiled a bit. Once it gets broiled, we leave in the oven to bake for an hour, an hour and a bit there, and when it comes out we put in the rack, cool it up and wrap it up and you’re ready to go. We probably make 3-400 a day I guess.  
 

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Potatoes, Drummond, N.B.

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