Chief Sidney Peters of Glooscap First Nation says about the Beyond Terroir: Mi’kmaq culture, just like Benjamin Bridge, is centred on family and community. This event beautifully encapsulates these relationships. When you come, you feel the warmth and hospitality, and when you leave, you leave with new friendships.
Event profits will go directly to Glooscap First Nation to support youth activities in the community.
This year’s speakers will be Mi'kmaq knowledge holders from around Mi'kma'ki who will speak on a loose theme, to be announced soon.
Each station will feature small-plate creations paired with a wine or zero-proof beverage, incorporating traditional foods led by Benjamin Bridge’s culinary manager, Kyla Welton, in collaboration with student volunteers from NSCC’s culinary program.
The idea for Beyond Terroir began several years ago, when lifelong friend of Benjamin Bridge, Zabrina Whitman of Glooscap First Nation, and head winemaker Jean-Benoit Deslauriers, had a conversation around the absence of Indigenous voices and culture in present day dialogue on food and wine. To discuss the concept of "terroir" in our winemaking requires the knowledge of the first peoples who have lived on the land since time immemorial and who have managed resources of the Gaspereau Valley long before there were vineyards or farms of any sort.