It takes two-and-a-half hours by ferry to cross the Bay of Fundy, the ancient body of water that separates Canada’s oldest city of Saint John, New Brunswick, and the wild and rugged province of Nova Scotia.
The freezing waters of the bay are so dark they hardly return a reflection; its biodiversity is often compared to that of the Amazon Rainforest, and the tides sometimes reach 16 metres, the highest in the world.
It’s what’s in these pristine Atlantic waters we cross that draws men like Corey Goreham to go ‘to and fro’, multiple times a week – the Nova Scotian Lobster, said to be the finest in the world.
It’s the extreme cold of the Northern Atlantic that makes it so good. The cold waters force slow growth, which naturally yields meat that is exceptionally more succulent, sweet and firm.
ROADBOSS travelled cross-country through snowstorms and border crossing searches to meet what we’d heard were the hardest of North American truckers. Images: Thomas Wielecki
I’d heard lobster is one of the most sought-after meals for prisoners on death row, perhaps an old wives’ tale, but I’d imagine they’d request the best?
I’d also been told that the hardest of North American truckers could be found travelling back and forth across the breathtaking Bay of Fundy, either full of priceless lobster destined for anywhere in North America or on the return journey home.
On a whim, I’ve driven cross-country through snowstorms and border crossing searches to find Corey and his Merry Men in hopes they’ll let us photograph and travel with them, and here they all are, the famed Lobster Hauliers of Nova Scotia.
Read the full story in the Winter Issue of ROADBOSS Magazine, out July. Click here to subscribe.
