History

NameLocationPhone #
President:Peter SwinkelsBelmont902-664-8508
Vice-President:David HarrisonParrsboro902-216-1105
Past President:Jeff OrrAntigonish902-870-1578
WBANA Representative:John CameronNew Glasgow902-922-3518
Directors:Don MingoNew Glasgow902-759-0075
Peter Van DykCaledonia902-682-7115
Neil ErbParrsboro902-219-3230
Mark AustinOld Barns902-956-2711
Samantha CheneyUpper Musquodoboit902-957-0534
James FullertonSouthampton902-254-4250
Ron WeltonBass River902-893-0847
CommitteeNameLocationPhone #
Finance:Neil ErbParrsboro902-219-3230
Research:Jeff OrrAntigonish902-870-1578
Promotion:Alice PugsleyFive Islands902-254-2842

Past Presidents of the WBPANS – View in PDF


WBPANS Recognition Book

Following is a list of inductees into the WBPANS Recognition Book:

DAVID SEYMOUR DICKINSON
KARL LAURENCE DICKINSON
CLARENCE CHARLES LOGAN
CHESLEY WALSH
WILLIAM BLACK WELLS
GORDON BARSS KINSMAN
ENDEL A. KARMO
CARVELL LORENZO STONEHOUSE
KENNETH VERE CANNING
FRED THOMAS ARMSTRONG
CAMPBELL MITCHELL MCLEAN
TERRENCE ALEXANDER MEISTER
JOHN THOMAS MACAULAY
CLAYTON LORRISON GRAHAM
ROGER STUART BACON
IVAN VICTOR HALL
RAYMOND JOSEPH CAMERON
JOHN PETER THOMSON
BLANCHE INA CREELMAN

ROBERT HOLESWORTH BURGESS
GEORGE WALTER WOOD
DOUGLAS R. BRAGG
CURTIS ALBERT ERB
ROY ALLISON HOEG
KLAUS JENSEN – 2004
JACK SIBLEY – 2011
CASE VAN DYK – 2011
RONALD (BUD) WEATHERHEAD – 2012
KEITH CROWE – 2012
JOHN BRAGG – 2013
DAVID SANGSTER – 2014
PAUL HILDEBRAND – 2016
DAVID YARBOROUGH – 2016
JOHN & CHARLOTTE MATTIE – 2017
RALPH TAYLOR – 2018
JIM & JUDY BURGESS – 2019

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Our friends over at The Kilted Chef came up with this amazing recipe!Wild Blueberry Rhubarb Custard PieServes 6 to 81 unbaked pie shell, homemade or purchased2 cups (500ml) rhubarb pieces, chopped1 ½ cups (375 ml)Wild blueberries, fresh or frozen1 ¼ cups (300 ml) white sugar2 Tbsp (30ml) quick-cooking tapioca2 Tbsp (30ml) cornstarch3 eggs, beaten1 cup (250ml) heavy cream½ tsp (2ml) saltPlace rhubarb and blueberries in an unbaked 9inch (23 cm) pie shell. Mix remaining ingredients together and pour over fruit. Bake for 10 mins at 400 degrees F (205 C). Reduce oven to 350 degrees F (180 C) and bake for an additional 40 minutes. Cool completely and store refrigerated. Serve with a dollop of whipped cream. Note: if rhubarb is frozen, increase tapioca and cornstarch by 1 Tbsp (15ml) each. ______________________Pie Crust(makes three 9 inch/23 cm pies)4 cups (1L) flour2 cups (500ml) shortening1 tsp (5ml) salt1 ¼ cup (300ml) cold waterDissolve the salt into the water and place in the freezer. Place the flour in a large bowl and add the shortening, work the shortening into the flour with your fingers until you have pea-sized bits. Move the dough to one side and pour in half of the water. Work the water into the dough with one hand while rotating the bowl counterclockwise with the other. The dough should come together but not too wet. Add more water as needed. Shape the dough into three equal portions and form into round discs. Wrap and chill in the refrigerator for at least 1 hour. Roll out one portion of pie dough on a floured surface. Place into a 9 inch (23 cm) pie plate and trim the edges leaving a 1 inch (2.5 cm) overhang. ___________________________Meringue⅓ cup (75ml) water1 Tbsp (15 ml) cornstarch4 egg whites, room temperature1 tsp (5ml) vanilla extract½ cup (125 ml) sugar¼ tsp (1 ml) cream of tartarCombine the egg whites and vanilla into the bowl of a stand mixer. Mix on medium-low until the eggs become frothy. While the eggs ar rolfing, combine the water and cornstarch in a small saucepan and heat over medium-low until thickened and opaque. Combine the sugar and the cream of tartar, increase the mixer speed to medium-high and incorporate with the egg whites 1 spoon at a time. Once the sugar has been incorporated, turn the mixture to high and beat egg whites until they begin to stiffen. Add the warm cornstarch mixture 1 spoon at a time and continue to beat until the meringue is stiff and glossy. Mound the meringue onto the slightly cooled pie, ensuring that the meringue covers the crust, this will prevent shrinkage. Place the pie in a 350f (180 c) oven for 15 to 20 minutes or until the top is golden brown. This pie can be made with frozen rhubarb, you will simply need to increase the quick cook tapioca to 3 Tbsp (45 ml). Note: The pie as a Kilted Kitchen original recipe. The meringue recipe was inspired by America’s Test Kitchen. ... See MoreSee Less
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Has anyone tried Van Dyk’s powdered wild blueberries yet? It’s great for baking, smoothies, and sprinkling on all sorts of tasty treats. What have you used it in? ... See MoreSee Less
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Just how much are you a fan of wild blueberries? Did you know that St. Peter’s on Prince Edward Island has an annual festival dedicated to the juicy little fruits? In fact, despite the COVID-19 pandemic in 2020, the festival was still able to run (albeit a bit differently than normal). Movie nights, ball games, and all things wild blueberries can be enjoyed during this fun event! Want to find out more? Here’s the link: www.stpetersblueberryfestival.com/ ... See MoreSee Less
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Wild blueberries can be used in many different ways. One of our favourite ways is in a delicious wine! Muwin Estate Wines Ltd. has come out with a delicious wild blueberry wine with a medium intensity. It’s especially delicious paired with mild cheeses, chocolate, pork and desserts. You can find find it at your local NSLC or check them out online at muwinestate.com/ ... See MoreSee Less
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While raisins and grapes shouldn’t be fed to our furry four-legged friends, dogs can eat wild blueberries! Not only are they safe to eat, they provide the same nutrients to dogs as they do to humans, including vitamin C, fibre, antioxidants, and more! ... See MoreSee Less
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