Ed Jones graduated from Memorial University in 1959, taught high school in rural Newfoundland and earned a PhD from the University of Alberta. He worked in curriculum development, and was an editor of an arts series about the cultural heritage of Newfoundland and Labrador.   A life-long interest in cooking and experimenting with salt cod was sparked first when Ed Jones watched his father roast it in the kitchen stove. During 50 years of summer and holiday travel, Jones enjoyed the food of every country he visited, collecting recipes and ordering a different meal of salt cod at every opportunity. Salt cod dishes from around the world are his favourite choice to serve to family and friends. Jones knows the central role salt cod holds in many regions of the world, and is dedicated to keeping that cultural tradition alive.