In celebration of the year, FOPE is planning a dinner, actually a Fall Feast of local foods. The dinner will be held at the infamous Eaton Dining Hall (AKA Lobster Factory) in Pugwash on September 27th. In addition to an excellent and well known chef, Stephen Huston,  Dr. Fraser Clark (Research Scientist at Dalhousie University) has agreed to speak.  

Invasion of the "green crab" is causing much concern in many areas of our country, and our waters are no exception.  Considering the health of the River (and surrounding waters), we are making efforts to monitor and control this unwanted species. These efforts include donating the proceeds from this dinner to further research.  

Anyway, we hope you will be able to join us at dinner. Limited tickets are available so don't hesitate too long!





Our Fall Feast happened on September 27th. It was a great success beginning with a full house, an amazingly warm autumn evening and a beautiful sunset over Pugwash Harbour. Cocktails and hors d'oeuvres (including freshly shucked oysters) served on the deck were followed by a meal prepared by Chef Stephen Huston. Everyone left happy and satisfied, so much so that we are now planning the next one – stay tuned!


August 28, 2015

Any chance to party!

On August 28, FOPE feasted again.  The second annual Fall Feast of Land and Sea was another sold-out dinner and another beautiful evening at the Lobster Factory.  It started with Kelly  shucking oysters and ended with Betty and Theresa’s pies.  And the in between was delicious as well as Chef Stephen Huston with Wally Vater and Kim Atwell worked their usual magic.  

The speaker, Angela Bishop, let us know about the Community Foundation of Nova Scotia, particularly of interest to FOPE as we have just instituted the Alice M. Power Environmental Educational Fund.  Peter Trenholm treated us to a medley of country tunes, and we all headed off into the night - happy again to have spent a wonderful evening with good friends.  Thanks again to Stephen Huston and Kim for their annual donation of their superb cooking skills.