The Wild Blueberry Industry in Nova Scotia – an economic and cultural powerhouse
This video describes the modern wild blueberry industry in Nova Scotia. How this unique crop, that is only grown in eastern North America, is critical to the Nova Scotia economy. This wonderfully tasty and healthy fruit, is not planted but encouraged to spread from existing stands by farmers. World class industry and technology has driven this industry to mature and become a cornerstone of agriculture in Nova Scotia, while maintaining biodiversity and it’s place in the local ecosystems.
The Power of Wild
Wild Blueberry Heritage
One of three berries native to North America, the Wild Blueberry has been used for food and medicinal purposes for hundreds of years. Today’s commercial growers carefully tend the Wild Blueberry lands of Maine and Canada, nurturing them for future generations.
Wild Blueberries — Health Heroes
Wild Blueberries are Nature’s Antioxidant Superfruit, with twice the antioxidant capacity of larger cultivated blueberries. Learn why scientists around the world are studying the potential of Wild Blueberries to help combat diseases and promote healthy aging.
The Wild Blueberry — A Culinary Star
Learn why chefs everywhere prefer Wild Blueberries. Smaller and more compact than cultivated blueberries, the Wild Ones look and perform perfectly in a wide range of recipes. You get more sweet and tangy taste and more antioxidant goodness in every bite.
Quality Through Innovation
Most Wild Blueberries are harvested at the peak of ripeness and then fresh frozen with all their antioxidant power in tact. A combination of modern agricultural methods and long-standing traditions ensures a product of the highest quality, available year-round in your grocer’s freezer.
Wild Blueberry Chocolate Cupcakes Recipe from Liz Weiss
Wildblueberries ALS Ice Bucket Challenge
Bob Duchesne’s Wild Maine: Taming the Wild Blueberry [AUDIO]
Learn what makes the little lowbush Wild Blueberry so special and different from the “tame” highbush cultivated blueberry in Bob Duschesne’s Wild Maine interview with blueberry specialist, Dr David Yarborough from the University of Maine Cooperative Extension Service.
Two Fat Cats Bakery
Kristen DuShane, manager of Two Fat Cats Bakery in Portland, Maine, explains how to be sure you’re getting authentic Wild Blueberries when you shop in your grocer’s frozen fruit section. For the better blueberry, you gotta go wild!
Amy Riolo – Tortillas with a Wild Twist
Amy Riolo of culinary.net shares a delicious twist on an easy to prepare tortilla. Watch how she whips up a batch of Wild Blueberry Spicy Tortillas with Sliced Apples in just minutes.
Allison Fishman Task & Cooking Light Chill
New York Times best selling author, writer, contributing editor and spokesperson for Cooking Light introduces Chill, a book of smoothie, slushes, shakes, juices and ices that really hit the spot. Deliciously Fresh Ways to Drink to Your Health.
Steven Pratt, M.D. – SuperFoodsRx For Pregnancy
New York Times best selling author and father of 7 shares the benefits of some of his favorite SuperFoods for mom and baby starting before conception and taking you through the critical first months of your baby’s life. Check out SuperFoodsRx For Pregnancy, making the right choices for a healthy, smart, super baby.
Keri Glassman for Wild Blueberries
Founder and president of Nutritious Life and contributing editor to Women’s Health magazine, Keri shares her revolutionary approach to weight loss and healthy eating from her new book, Slim Calm Sexy Diet.
Allison Fishman for Wild Blueberries
Author and co-host of Cook Yourself Thin on the Lifetime channel, Allison Fishman shares a recipe from her new book, You Can Trust a Skinny Cook: Wild Blueberry and Peaches Bread Pudding.
Dave Lieberman for Wild Blueberries
Food Network chef and author of The Ten Things You Need to Eat, Dave Lieberman, shares his Lemon Blueberry Poundcake recipe featuring frozen Wild Blueberries.
Jonathan Cartwright – Wild Blueberry Granola French Toast
White Barn Inn Chef Jonathan Cartwright prepares Wild Blueberry Granola French Toast.
Mariel Hemingway for Wild Blueberries
Healthy living expert Mariel Hemingway shares her fresh and simple approach to healthy and hearty eating with recipes from her book Mariel’s Kitchen.
Jonathan Cartwright – Venison Loin with Wild Blueberry Sauce
White Barn Inn Chef Jonathan Cartwright prepares venison loin with Wild Blueberry sauce.
Susan Davis for Wild Blueberries
WBA Nutrition Advisor and Spokesperson, Susan Davis, MS, RD, explains how to get on the right nutritional trac
What’s Cookin’ Today (radio)
CRN’s nationally syndicated “What’s Cookin’ Today with Paul and Mike” spotlights the many health and flavor benefits of frozen Wild Blueberries.
What’s Cookin’ Today (radio)
Produce for Better Health Foundation’s Fruits & Veggies-More Matters health initiative PSA.
