An historic journey is being readied in an historic port.
The decommissioned coast guard icebreaker Canada C3 has spent the past few months being refit in Lunenburg to travel around Canada from coast to coast to coast.
The Canada C3 will make the 150 day trip to celebrate our country’s 150th birthday.
Team lead Scott McDougall says they received thousands of applications for the 300 places on the voyage.
“Canadians are feeling compelled by this vision and they really have latched on to it as not just a unique way to see the country, but a unique way to make their own contribution to the thinking of what it is to be Canadian in this century and maybe what Canada will be in the next century.”
We are pleased to announce our Youth Ambassadors! Help us welcome this incredible group to the #CanadaC3 family! https://t.co/81EHjBkTnp pic.twitter.com/Kkdhud8oEp
— Canada C3 (@canada_c3) April 26, 2017
McDougall says the passengers will make the journey special.
“People who have unique contributions from a diversity of fields. All of whom have an interest in Canada and have a unique perspective. I like to think of each of these fifteen legs as a moving think-tank about Canada.”
Canada C3 departs Lunenburg at the end of the month and will make its way to the starting point in Ontario.
The journey begins from Toronto on June 1, ending in Victoria on October 28th.
Scott McDougall takes you on a guided tour of Canada C3 in the video below.
And that 150 day sail around Canada’s three coasts will be getting a taste of Mahone Bay.
Matthew Krizan, owner of Mateus Bistro, has been asked to be one of the guest chefs on the Canada C3 icebreaker journey.
His leg of the journey will take him though the Northwest Passage from Pond Inlet to Cambridge Bay.
Krizan says he plans to use traditional ingredients.
“Char, seal, narwhal and beluga. I’m going to try and incorporate a lot of those local things to the area where I’m at.”
Saltscapes recently awarded Krizan with best chowder in their Taste of Nova Scotia competition.
He says he’s glad to see Nova Scotia getting recognition in the food world and he’s excited to be a part of it.
