Island Folk Cider House and CBU Students “Spruce Up” Summer with a Limited-Edition Cider

Island Folk Cider House has teamed up with students of Cape Breton University’s BIOL1103: Edible Plants course to launch Spruced Up, a fresh, small-batch cider infused with locally foraged white spruce tips. Now available at Island Folk’s taproom (52 Nepean Street, Sydney) and select local retailers, Spruced Up is a bright, citrusy forest-kissed cider that blends traditional craft with hands-on student learning.

This unique project began as a class field trip and turned into a creative collaboration. Lab instructor Alicia Penney approached Island Folk’s owner and proud CBU alumna, Jill McPherson, with the idea of a cidery tour. Jill saw an opportunity to go further and bring students into the cider-making process to showcase the connection between plants and people.

“This collaboration with the students of BIOL1103 was such a joy,” says Jill McPherson. “Their curiosity, energy and respect for the land made this project feel really special. It’s exactly the kind of creative, community-rooted work we love to do at Island Folk and connect people to place through what they drink.”

In early June, the students foraged 5kg of tender white spruce tips from the woods of Port Morien. With the help of Island Folk cider maker Jessie DeLeskie, the group transformed their harvest into a light, semi-dry cider with crisp citrus notes and subtle evergreen aromas.

“This collaboration brought everything we aim to teach in the lab to life,” said Penney. “The students not only learned about edible plants but also harvested them, used them and created something truly delicious. Having the chance to work with a local business was a unique opportunity and a real highlight of the students’ semester.”

The name Spruced Up was suggested by student Kenzie Brown and chosen by the class for its playful nod to the central ingredient and the refreshing twist this cider brings. “Getting an in-depth tour of how cider is made was amazing,” says Kenzie. “To hear the scientific process of how our fresh-picked plant turns into local cider makes you feel like you’re a part of history!”

“Edible plants lab reminded me of land-based learning, which integrates Mi’kmaq Indigenous knowledge and perspectives,” adds student Shylo Marshall. “It included nature exploration, emphasizing learning on, about and from the land, which made the experience even more powerful.”

Additional CBU students involved in the project are Teresa Benny, Evelyn Brooks, Julia Doucette, Claudia Hodson, Emma Larade, Peter MacKinnon and Van Sawlor, each of whom brought their unique perspectives to the process.

Taught by Dr. Katherine Jones and Alicia Penney, BIOL1103: Edible Plants is a hands-on course that explores how plants shape human life. From field outings to guest speakers, students investigate the nutritional, medicinal and cultural uses of plants, as well as larger themes like food security and sustainability.

With Spruced Up, Island Folk and CBU students have created more than a drink. They’ve bottled a story of curiosity, collaboration and Cape Breton’s rich natural heritage.