Prairie Berry's farm to table experience is set up next to the strawberry field and takes place for only a few weeks each year.

How Prairie Berry Created a One-of-a-Kind Indigenous Culinary Experience

As the strawberry picking season approaches, Jennifer and Matthieu Turenne, the Métis and French owners of Prairie Berry Farm, prepare to host their annual award-winning Indigenous culinary tourism experience in late June and early July.

“It was the perfect way to keep the element of strawberry in our farm, and keep our customer following while we do the crop rotation…we had everything planned and purchased, the marketing was ready, then COVID hit,” said Jennifer. “And we were like, oh my goodness. What are we going to do? We need to continue. And it worked out because we are an outdoor experience…So we pivoted.”
“Incorporating Elders has been really important. My aunt is an Elder…we get a lot of information from her and she's done the blessing of the food for some of our dinners,” said Matthieu. “Chef Christa, owner of Feast Café Bistro, has been a guest chef for a few years in a row and prepared dishes that included bannock, bison and sweet grass…we’ve also had dancers perform…we wanted to make it an Indigenous experience.”
Credit: Courtesy of Prairie Berry
Credit: Courtesy of Prairie Berry
Credit: Courtesy of Prairie Berry
Pictured: Holly Courchene at Moongate Guest House
Credit: Credit Taylor Burk courtesy of Indigenous Tourism Association of Canada and Travel Manitoba
“The general public is just beginning to comprehend the harm caused by the systematic disempowerment of Indigenous Peoples. As more people become aware of these issues and the impact on Indigenous communities and individuals, there is a greater desire to find ways to support the Indigenous economy,” said Courchene.