Cliffs of Fundy is home to many regional foods and traditional harvesting methods with strong and unique links to geology and landscape. Nearly all of these foods were enjoyed by, and their harvesting methods learnt from, the indigenous Mi’kmaq peoples, who shared their knowledge with later settlers. The unique traditional culinary experiences of Cliffs of Fundy are dependent on the
seasons. These regional foods can be purchased in restaurants, giftshops, markets, and directly from local producers throughout the Geopark.
- Wild blueberries grow on acidic glacial kame fields, the largest wild blueberry harvest worldwide. Wild blueberries are harvested in late August and celebrated at the Nova Scotia Wild Blueberry Festival.
- Traditional weir fishing uses the natural tidal cycle of the Bay of Fundy and draws on Mi’kmaw teachings. The fishery is a sustainable fishery with virtually no by-catch of endangered species.
- World-renowned clams thrive in the intertidal muds. Visit the seafood take-outs along the shore for an order of local fried clams.
- Dulse is an endemic food of dried seaweed that grows naturally in the bay. Picked by hand at low tide, locally-harvested dulse varies in taste based on the location at which it was picked.
- Maple syrup production involves tapping the native sugar maples that favour the highlands. Maple farms open to visitors in the Spring, when the sap begins to flow.