Gifts from the Valley
There is a place in Nova Scotia where the soil, the forest, the vine, and the table all tell the same story — and for one unforgettable afternoon, you get to hear it. Gifts from the Valley is a new regenerative tourism experience from Earth Rhythms that carries you from a family farm overlooking the Bay of Fundy, into a 150‑year‑old hemlock forest, through an award‑winning regenerative vineyard, and finally to a secret Gaspereau Valley table set with a feast grown minutes away. This is not a tour. It is an invitation to become, for one day, part of the Valley’s story.
Five Reasons to Say Yes
1. A masterstorytelling host, not a guide. Celes Davar, an award-winning regenerative-tourism guide and facilitator, doesn’t simply narrate the day — he weaves farm, forest, winery, and dinner into one continuous story of place, identity, and renewal, so every stop deepens the last, connecting people and place.
2. Meet the people regenerating the land. At Longspell Point Farm, organic farmer Jeff McMahon and his wife Paula share 25 years of choosing to work with nature instead of fighting it — and send you home with a bag of just-picked greens for tonight’s salad.
3. Walk inside a living, breathing old-growth forest. A conserved Wabanaki forest of giant hemlocks and white pines, as old as Canada itself, offers a full sensory reset — the scent of balsam fir, the sound of a forest creek, a guided moment of stillness few travel experiences ever attempt.
4. Taste biodiversity in the glass. Benjamin Bridge, one of only two B Corp‑certified wineries in Canada, pairs a personalized tasting with a hands-on walk into the regenerative viticulture behind every bottle — proof that world-class wine and environmental stewardship are the same pursuit.
5. Dine on a story you can taste. Chef Ayzhia of Basin & Bloom Cookery — a self-described “mealweaver” — turns the day’s farm, forest, and winery ingredients into a communal dinner inside a hidden Gaspereau Valley Speakeasy, complete with live music and recipe cards to recreate the magic at home.
Why It’s Legendary
In a single afternoon, four generations of Valley families, a conservation forest, a B Corp winery, and a chef devoted to connection combine into one seamless, small-group story that no other Atlantic Canadian experience replicates. A share of every visitor fee is reinvested directly into local stewardship — from forest conservation to youth nature programs — so your visit doesn’t just take from the Valley, it gives back to it.
This is regenerative travel the way it should feel: intimate, sensory, and true. Culture Seekers, Outdoor Explorers, and Culinary Enthusiasts alike leave not as tourists, but as family friends of these hosts from the Annapolis and Gaspereau Valleys — carrying home seeds to plant, recipes to cook, and stories worth telling.
Reserve Your Place - Scheduled Dates, or Custom Requests
Spaces are intentionally limited to keep every scheduled group program personal — six or fewer travellers at $325 per person. These scheduled group programs are available only on a specific dates, in which all four hosts are able to collaborate. Please check the dates for availability. Custom group requests can be booked in advance (minimum of 4 weeks) at a special price of $295/guest for 7 to 12 people. Book online today, rain or shine, and bring the friends, family, or colleagues who deserve a Valley story of their own.
Sunday, August 30, 2026 - 12:30 PM - 7:00 PM (Advance payment, registration required)
Sunday, October 18, 2026, 12:30 - 7:00 PM (Advance payment, registration required)
Contact Us for More Information
Please Contact celes@earthrhythms.ca for more information, or call 204.867.7152
Walking into the vineyards of Benjamin Bridge Winery, in the Gaspereau Valley
Stillness in the forest called Ksu’skue'kati (Place of the Hemlocks)
The bountiful harvests at Longspell Point Farm, with a view of Blomidon in the distance
Selected wines from Benjamin Bridge will be paired with foods from Longspell Point Farm, for a Gifts from the Valley feast with chef and “mealweaver” Ayzhia Beaton, from Basin & Bloom Cookery
