At the Atlantic Indigenous Tourism Summit in Fredericton, N.B., Wabanaki entrepreneurs came together to share their craft through an afternoon of workshops.
An afternoon of workshops showcased local First Nations businesses in New Brunswick
Sis’moqon · CBC News
· Posted: Oct 17, 2025 2:44 PM EDT | Last Updated: 4 hours ago
Chef Melinda Paul prepares cedar tea ahead of her afternoon workshop with chef Darren Peter Paul. (Michael Heenan/CBC)
The smell of a bonfire was in the air at Maqiyahtimok Centre, where cedar tea steeped beside maple-infused salmon along with the famous bannock dough made by Wolastoqiyik chef Melinda Paul.
Melinda teamed up with Mi’kmaw chef Darren Peter Paul at the centre in Sitansisk (St. Mary’s) First Nation for an afternoon workshop for people attending the Atlantic Indigenous Tourism summit in Fredericton.
For Melinda, from Sitansisk First Nation which is just across the river from Fredericton, cooking these traditional meals is all in a days work.
“It all comes from the heart when you love what you do,” said Melinda.
Melinda runs Lindy’s Take Out in Neqotkuk (Tobique) First Nation, about 180 kilometres northwest of Fredericton, but also does catering on the side.
“I do just about everything,” she said.
“But I’m focusing on Indigenous cooking and learning how to forage and cook with the things we used growing up.”
Wolastoqiyik chef Melinda Paul works in her home community of Sitansisk First Nation in New Brunswick, » Read More
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