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SUMMER 2014 HAIDA ENTERPRISE CORPORATIONQUARTERLY NEWSLETTER - ISSUE 09

IINAASDLL · PEOPLE GROWINGIN THIS ISSUE

CEO's Message 2New Sous Chef at Haida House 3Westcoast Resorts Certified Green 4New Learning for Taan Foresters 4Boys & Girls Club Winners at Englefield 5Sustainable Forestry on Taan Tour 6Old Massett Student Bright Star 7Mount Moresby Adventure Camp 8Sharing Culture at Haida House 8Summer Student Learns Forestry 9 New HaiCo Directors 10HaiCo Directory 11HaiCo Scholarships 12Fall Community Meeting 12Tosh a Key Team Player at Taan 13Haida Wild On Line Store Now Open 14Sitka Spruce Buds a Tasty Local  Food 15

It’s very satisfy-ing to look back on all that HaiCo has accomplished over the past few months. We are grateful that ev-eryone paid close attention to safety and safe working practices.September 7th marked the suc-cessful conclusion of our fast-paced 100 day sports fishing season at

Westcoast Resorts. We hosted nearly 3,800 an-glers at our 3 fishing lodges with good customer feedback. WCR performed on budget for the 2014 season with a dramatic improvement in financial results over 2013. Nearly 40% of our lodge staff at the Hippa and Englefield lodges are now Haida people. I wish to thank all of our WCR staff for guiding us through another successful season. This year’s capital budget includes upgrades at all of our WCR lodges as well as a major upgrade at the Hippa lodge, where we are adding 6 rooms to bring capacity to 48 guests. Haida House is a well-managed, award-winning business that continues to perform well. The in-creased number of package tour groups and regu-lar overnight guests visiting Haida House has kept the lodge near capacity levels during the 5 month season. A big thanks goes out to Joelle Rabu and the Haida House staff for their good work. HaiCo is producing a detailed business plan to show the financial feasibility of a Haida House expansion. This major capital investment would in-clude a new lodge and additional guest amenities, including a spa facility.Taan Forest continues to show good financial re-sults and is operating according to expectations. The domestic and overseas markets for our log and lumber products remain quite strong. We have 12 Haida staff at Taan with an additional 40 Haida people employed by Taan’s contractors. The manufacture of tonewood products on-island is a business venture that is nearly underway. The new facility will produce Sitka spruce guitar tops and components for manufacturers of premium

acoustic guitars like C.F. Martin & Co. Now that the HaiCo Board has approved the project, site selection and ordering of the equipment for the plant will take place over the next few months. The newly expanded Haida Wild operation in Mas-set has 2 lines of business. We do fish processing and smoking for sports fishing customers, includ-ing our Hippa and Englefield lodges. We also pro-duce premium commercial seafood products that are sourced through Haida Fisheries and other lo-cal commercial fishing operators. Our commercial products will be sold through a number of pre-mium hotel chains and restaurants in BC, the new Masset airport and our on-line store is now open for business. Premium commercial seafood pro-ducers are enjoying strong markets. This season there are 22 employees at Haida Wild, including 15 Haida people. Other positive changes at HaiCo are the opening of our new head office at Skidegate Center and the implementation of an updated and improved taxation policy for First Nation employees. The next HaiCo community meeting will be in Old Massett on November 17th. Please join us.As always, feel free to give me a call if you have any HaiCo related questions, or concerns.

Kevin Ainsworthkevin.ainsworth@haico.ca604.763.1844

IINAASDLL | PAGE 2

THECEO'S CORNER

A Message from Kevin Ainsworth

Marjorie Fregin, a Red Seal certified chef from Old Massett joined the crew at Haida House this summer as Sous chef primarily in charge of desserts, soups, appetizers, breads and salads in addition to helping out regularly in many other areas of the kitchen. “My biggest highlight this summer was greeting our guests after they enjoyed a sumptuous meal at Haida House. I enjoyed coming out of the kitchen with my out-landish and traditional hats

which were always a hit with visitors and resulted in flashing guest cameras and my picture being broadcast across the globe”.She was born in Prince Rupert as part of the Parnell family, spent most of her life in Massett and is from the Raven Clan. When she achieved her Red Seal certification Marjorie was given a Haida name by Mary Swanson, Hulen Jul Jada, trans-lated as hard working Haida woman. She had been working as the Old Massett band council chef in the community hall. One day she came by Haida House with her niece Melissa Wilson who was interviewed and hired as a Waitress. “Joelle came out to greet me and hired me on the spot for the sous chef position. To make it an all-in-the-family show my son Dorian Amos-Fregin was then hired as dishwasher and main-tenance person at Haida House” said Marjorie in a recent interview. “The beginning of the summer was a big rough with new

staff and adjusting to the new Chef. Things got much better and I learned a lot from the Westcoast lodge chefs that came in and helped us out when we needed it.” Joelle Rabu, Haida House manager commented “since the very beginning of the Haida House, I have wished for Marjorie to work with us. She is a straight-shooting team player who is engaged in her work, focused, willing to learn more and puts out her best on every dish. She is also, in the Old Mas-sett tradition, a real kidder….she keeps ME on my toes and loves to joke which makes for a nice atmosphere in the kitchen. Her work ethic is an example of what it really means to be a chef. Marjorie truly lives up to her name Hard Working Haida Woman”.

visit the Haida House online WWW.HAIDAHOUSE.COM

SUMMER 2014 ISSUE 09 PAGE 3

NEW SOUS CHEF AT HAIDA HOUSE

Since the very beginning of the Haida House, I have wished for Marjorie to work with us.

- Joelle Rabu

NEW HAIDA HOUSE SOUS CHEFA WELCOME ADDITION

HaiCo’s Westcoast Resorts recently received Bronze Level certification under the Green Tourism Program (the certification levels include, Bronze, Silver and Gold). This certification for WCR is a welcome addition to the existing Taan Forest’s Forest Stewardship Council® and Haida Wild’s OceanWise cer-tifications. Green Tourism (GT) is the largest sustainable tourism grading program in the world with over 2,000 members in the UK, Ireland and Canada.

Taan forestry staff Erica Reid, Nyla Burnside, Tim Hawkins and contract forester Dave Brown were invited to Chief Matthews Elementary School in Old Massett to give a guest presentation on mapping. The students, in grades 1 through 5, participated in a discussion followed by an out-door activity. The morning began with a tour of the school led by 4 students. The school ambassadors were wearing their button blankets and led the entire tour in the Haida language. Aside from a very warm welcome, the Taan crew also received cedar roses the students had made in class. Nyla Burnside said “I was blown away by the students’ ability to lead the tour in Haida language. It was really incredible to see how strongly Haida culture is incorporated into learning there.”The session began with an introduction to the staff and to Taan followed by a review of map reading, including cardinal directions, legends and map scales. The crew explained the importance of maps in forestry and how they are used differ-ently for specific purposes. The students had been studying mapping in their classes and enthusiastically shared their experiences with maps and their knowledge of geography.

The students were then split up into smaller groups for a hands-on outdoor activity. Flagged stakes were set up in the field to represent the communities and familiar loca-tions on Haida Gwaii such as Old Massett, Skidegate and T’aalanStl’ang (Lepas Bay). Students used maps and their compassing skills to race from place to place. The rain didn’t manage dampen the student’s spirits. Tim Hawkins said “It was great to see the students so engaged. It was really rewarding be able to teach them how to use a compass and have them so excited to learn another important life skill.”

GT offers credible, independent guidance to tourism busi-nesses wishing to operate sustainably.Morey Maslak, Westcoast operations manager said “this certification means we can tell our guests we are operating sustainably and a third party has confirmed that. It also helps us focus on future improvements to our operations. We ex-pect this will be an asset in our marketing to new customers as well”The GT program takes a holistic approach to sustainability, covering comprehensive categories from management prac-tices, cultural and heritage practices, waste management, as well as conservation of energy and water.The process included an independent third party assessment of Westcoast’s operations to evaluate progress and status against the criteria and indicators under the standard. These audits must be completed every two years. The audit report generated some continual improvement recommendations that Westcoast will work towards over the next two years.For more informationWWW.GREENTOURISM.COM

SUMMER 2014 ISSUE 09 PAGE 4

LEARNING EXPERIENCESFOR KIDS & FORESTERS

WESTCOAST ACHIEVESGREEN CERTIFICATION

WESTCOAST CERTIFIED & TAAN FORESTERS LEARNING

As well as supporting youth development programs on Haida Gwaii, Westcoast Re-sorts has been working with the Coast Forest Products Association to raise funding for Camp Potlatch and the Boys and Girls Club of South West BC (BGC).More than 1500 volunteers serve 12,000 kids and fami-lies in 12 community based clubs in the lower mainland. For 75 years the BGC has been giving children and youth what they deserve-a place to belong when they

aren’t at home or in school. It’s a safe place to provide them with 3 things they need most – a sense of belonging, a sense of success and positive recognition. Camp Potlatch is the focus of their summer programs. The organisation also sup-ports families and youth through counselling and substance abuse programs.In mid-August a group of 24 including the BC Minister of Forests had fun on a 3 day trip to Englefield Lodge for the second annual derby for this charity. “Camp Potlatch takes up to 1000 urban kids each year to a 60 hectare outdoor setting on Howe Sound and exposes them to the forest envi-ronment. The $40,000 raised this year will go towards equip-ping the camp’s ecology centre to help the kids understand the natural world. Many of them have never been in the out-door environment” said Rick Jeffery, CEO and President of the Coast Forest Products Association and derby organiser. With excellent weather and good fishing conditions Jacqui

Beban caught the winning 32 pound spring and the $10,000 first prize which she donated back to the Boys and Girls club. “We were very pleased again to work with Westcoast Re-sorts and be guests at the Haida owned operation for this important fund-raising. The hos-pitality and facili-ties at Englefield were first class and we’re looking forward to com-ing back to Haida Gwaii again next year” said Rick.

For more info:WWW.BGCBC.CA

SUMMER 2014 ISSUE 09 PAGE 5

BOYS AND GIRLS CLUBS BIG ENGLEFIELD WINNERS

We’re looking forward to coming back to Haida Gwaii

again next year

- Rick Jeffery

ENGLEFIELD BAY SUPPORTSCHARITY FISHING DERBY

As part of its public outreach program Taan Forest invites public and Haida sharehold-ers to tour its forestry opera-tions each August. This year 15 people participated in the tour including several Haida elders and a number of local residents.Participants were briefed by Taan’s Planning Man-ager Jeff Mosher about the Haida Gwaii Land Use Plan and received instruction in safety from Bill Dumont who conducted the tour along with Taan’s new Operations

Forester Ruby Saunders. These 3 professional foresters provided a good overview of the company’s Haida Gwaii operations and how Taan manages its forest tenures quite differently than other operators. Haida cultural values are recognized and protected in all forestry operations. Following an interesting trek along the revitalized Golden Spruce trail the tour looked at second growth logging, en-joyed a good lunch on the Yakoun River while watching the salmon spawning and stopped at a cutblock logged and planted two years ago. The final stop was at the Fergu-son Bay dry land sort and Skidegate Enterprises pole plant where 140 year old cedar are peeled and manufactured into utility poles. Evidence of on-the- ground local sustainability was wit-nessed in the second growth logging block near Juskatla. Herb Jones Sr., who spent his working days in the forests of Haida Gwaii as a logger and a bullbucker (falling foreman) ,

remembered logging the same original old growth block in the late 1950’s and witnessed the logging of the same area again on the tour. His grandson, Cyrano Jones, was operat-ing the hoe chucker logging machine on the cutblock! “I wasn’t sure what to expect, but the Taan tour was a great experience. The information given about the restric-tions on land use surrounding cer-tain types of trees and natural re-sources was great. I recommend this tour to anyone who is curious about how Taan is taking steps for protect our land and to ensure the follow-ing generations will continue to benefit from it” said Marsha Therrien from Old Massett. Fran Fowler from Queen Charlotte said “Great tour, I’ve en-couraged all my friends to go next time!” Next year’s tour is planned for August 7, 2015.

SUMMER 2014 ISSUE 09 PAGE 6

Great tour, I’ve encouraged all my friends to go next

time!

- Fran Fowler

TAAN TOUR A GREAT LESSON INSUSTAINABLE FORESTRY

SUSTAINABLE FORESTRY ON TAAN TOUR

Marsha Therrien didn’t start education with a focus on numbers and accounting but rather has a two year Associate of Science degree from Camosun College in Victoria. In a recent interview Marsha noted “like a lot of young people I wasn’t sure what I wanted to do after I gradu-ated from G.M. Dawson Secondary in Massett in 2002. I spent a few years working and thinking about a possible career. So I got a limited degree in Science in 2010 but then realized that I

needed more focussed education for a career. I returned in 2012 to work on my Bachelor of Business Administration degree at Camosun and spent my first summer working for Central Mountain Air in Smithers as an accounting clerk. This summer I lucked out, applied for and got a job with HaiCo as a Junior Accountant. It’s been great”.Marsha works with Steve Blacklock, HaiCo’s Chief Financial Officer and other HaiCo staff at the Richmond office. “Steve has been a real mentor to me this summer while I work and learn the payroll and accounts payable for the business. The experience is excellent and because the company is putting a brand new information system in place and I have been on the frontlines of learning about Microsoft Dynamics GP. I bet nobody else in my class has such experience. For graduation in business I need 420 hours of real world experience and this HaiCo work counts for lots of that.”

“My mom is one of the Raven Clans, St’laang Laanas, and I was born in Masset in 1984. My Naanii is Nina Williams and my Tsinii was Emsley Williams. My dad was with the military when the base was in town. I got some of my early school-ing in Ontario and Quebec but fin-ished up in Mas-set” said Marsha.“I am particularly proud to be work-ing for a Haida owned company that I hope will continue to create opportunities for young people on Haida Gwaii. Edu-cation is the key to a great job and career. I want to see a better life for everyone here. In ten years I hope to be a successful Chartered Public Accountant.”Steve commented “Marsha has been a ray of sunshine in the office this summer. She has enthusiastically taken on a variety of accounting tasks, has shown good judgment and is a great addition to the team. Her future is very bright and I look forward to following and mentoring her progress and hopefully having her joining us again as soon as she can.”For employment opportunities with HaiCo VISIT US ONLINE AT WWW.HAICO.CA

SUMMER 2014 ISSUE 09 PAGE 7

OLD MASSETT SUMMER STUDENT BRIGHT STAR

I want to see a better life for everyone here. In ten years I hope to be a successful Char-

tered Public Accountant.

- Marsha Therrien

SUMMER JOB OPENS DOORS FOROLD MASSETT STUDENT

Visitors to Haida House have an expectation that their experience will include ex-posure to Haida culture and hospitality and this summer they were not disappointed. Albert Hans- Aay Aay- from Skidegate is the Cultural In-terpreter for Haida House and served as an excellent guide and ambassador hosting guests from Germany, Eng-land, Luxembourg, the United States and across Canada. As Haida House Manager Jo-elle Rabu noted “in addition to his vast cultural knowledge,

Taan Forest’s Erica Reid, Matt Gladstone, Nyla Burnside, and Tim Hawkins recently joined the grade 9 students from George Mercer Dawson Secondary at the Mount Moresby Adventure Camp (MMAC). MMAC connects local youth with the ecology of Haida Gwaii. The objective was to connect their recently obtained knowl-edge of Haida Gwaii ecology with management of the forest as a natural resource.The presentation made by Taan staff in-volved reflection on past forestry practices and how the Land Use Order is a progressive step towards a more balanced relationship between humans and the forest. The group walked through a forested area in its early stage of planning for timber development. Nyla Burnside, a summer student from UBC said, “We showed the students some of the plants and culturally modified trees (CMT’s) that are pro-tected through the Land Use Order and explained the steps we go through to protect cultural and environmental values in the process of planning a cutblock.” The group asked many good questions about ecology, conservation and working the forest industry.Tim Hawkins, also a Taan summer student from UBC stated “it

was extremely valuable to have a day in which students and Taan staff could spend time in the woods together and dis-cuss progress in local forest management.” Erica Reid, Taan’s Silviculture Assistant commented, “Visiting MMAC provides a special opportunity to engage youth with contemporary forestry practices on HaidaGwaii. Hopefully they will gain a broadened perspective and knowledge of the opportunities they have to become future stewards of the forest.”Visit Taan Forest online WWW.TAANFOREST.COM

Aay Aay is a very gifted weaver and one of the leaders in the revitalization of the Haida language. Guests all commented on how much Aay Aay made them feel welcome with his kindness and warm sense of humour. We are grateful to have him as part of our Haida House family.”Aay Aay is from the Gidins Naa’Yuuwaana Big House clan and a keen observer and interpreter of Haida culture. “I took some training in cultural tourism a few years ago at the Kay centre and also finished my schooling in Queen Charlotte. I like sharing the Haida culture with visitors. It’s always amaz-ing to me that they can repeat what they have learned when I ask about it” noted Aay Aay in a recent interview.“It is a great job at Haida House as Joelle and Kathy are very sensitive to Haida culture and sharing it with the guests. Highlights for me were the visit to Sgang Gwaay -my first time- and Skedans with visitors from the mainland and US. We also enjoyed the Kay Centre anniversary when our vari-ous clans paraded down the highway in a show of pride and leadership followed by singing, dancing and local food.” visit the Haida House online WWW.HAIDAHOUSE.COM

SUMMER 2014 ISSUE 09 PAGE 8

TAAN SHARES KNOWLEDGEAT ADVENTURE CAMP

CULTURAL INTERPRETER IS ANASSET AT HAIDA HOUSE

ADVENTURE CAMP & SHARING CULTURE

HaiCo and its businesses hire hundreds of seasonal employees each summer to staff its operations and pro-vide valuable working expe-rience for students and oth-ers. These workers are key to the company’s successful operations. Tim Hawkins is a prairie boy born in Winnipeg and schooled in Houston Texas where his parents lived and worked. He is currently in third year at UBC studying natural resources conserva-tion in the forestry faculty and expects to graduate in

2016. Tim secured a summer job with Taan Forest through a spe-cial co-op program that provides useful workshops in resume writing, interview and job finding skills. He applied and was interviewed and accepted for a Field Forestry Technician po-sition with Taan. “My job was doing silviculture surveys ensuring that logged blocks are regenerating properly and helping to lay out new logging blocks according to the Haida Gwaii Land Use Ob-jectives order to make sure harvesting protects Haida and other ecological values” said Tim in a recent interview. “I also completed cultural features identification surveys”.Erica Reid, Silviculture Assistant at Taan and supervisor of the summer student program, commented “Tim was a plea-sure to work with, and has contributed to Taan’s silviculture

and engineering projects. He was eager to learn and apply and share his knowledge. This was most apparent during the multiple opportunities we had to engage with local youth, where he really made an effort to connect and teach them about the various complexities and o p p o r t u n i t i e s related to forest management on Haida Gwaii.”“This was my first real job in the for-est industry and I was able to learn many aspects of the sector from planning to op-erations. The Taan staff were excep-tionally helpful to me in sharing their knowledge, experience and the strong culture of safety in the company. I loved the unique chal-lenges in managing forests on Haida Gwaii. It is an incredibly beautiful place and I thoroughly enjoyed getting to know many different people from the community” commented Tim.

SUMMER 2014 ISSUE 09 PAGE 9

FORESTRY LEARNING FOR TAAN SUMMER STUDENT

Taan staff were exception-ally helpful to me in sharing their knowledge, experi-ence and the strong culture

of safety in the company.

- Tim Hawkins

REAL FORESTRY LEARNING FOR UBC SUMMER STUDENT

The HaiCo Nominators committee recently nominated several new Directors for the HaiCo Board including April Churchill, Tamara Davidson and Shawn Thomas.

SHAWN THOMAS Shawn Thomas is very enthusi-astic about HaiCo’s prospects. “HaiCo is becoming an incredibly successful business enterprise for the Haida, creating jobs and fostering strong stewardship of Haida Gwaii’s fantastic environ-ment and local communities” said Shawn in a recent interview. Shawn’s dad was in the Cana-dian Air Force and the family was posted from his birthplace on Vancouver Island right across

the country in all provinces except Quebec and Newfound-land. “I finished my high school in Ottawa and received my undergraduate degree in Political Studies at Queens and a Master’s Degree in Public Administration from the University of Victoria. Following that I joined the BC public service with a focus on Energy and Finance and then moved to Vancou-ver and was a Senior Vice President at BC Hydro, and then at TELUS. Most recently I have been a consultant on post-secondary education and energy projects including those involving First Nations.”Shawn’s extensive government and business background brings valuable experience and wisdom to HaiCo’s board. “I can contribute in 3 areas. First, government and governance. HaiCo is much like a crown corporation and I worked on both the shareholder side as well as the commercial enterprise side of that fence. Second, my commercial experience in putting together successful business deals and a good un-derstanding of managing risk will be an asset. Finally, my energy background through BC Hydro and government will provide perspectives and new approaches for Haida Gwaii’s energy needs”. “I want to acknowledge how impressive the interview and vetting procedure was for my board nomination. CHN VP Trevor Russ and the Nominators committee conducted a very thorough and professional review. In fact it was the most comprehensive selection process I have ever been through. I am honoured to have been selected and look forward to supporting HaiCo and contributing to HaiCo’s success” said

Shawn. Shawn lives in Vancouver with his wife of 28 years and their 21 year old daughter.

TAMARA DAVIDSON Tamara Davidson was one of three recent appointments to HaiCo’s board of directors. Ta-mara’s Haida name is Laanas and she is from the Yaghulaanas Raven Clan. Her mother is Lois Rullin, her grandparents were Vesta and Dan Helmer and her great grandparents were Chief Weah, Willie and Emma Mat-thews.She currently works as a Pro-gram Manager of Additions to Reserves for Aboriginal Affairs. She has held various positions

working in the federal public service over the past 18 years. In 2003, she became the co-chair for the Haida Gwaii/Queen Charlotte Islands Land Use Planning Process on behalf of the Council of the Haida Nation. Through her work in planning and policy development, she developed strong facilitation skills and a collaborative approach to conflict resolution. As well, Tamara was able to gain more knowledge of Haida Gwaii, the lands and surrounding waters.Tamara served on the Board of Directors for the First Peoples Heritage, Language, and Culture Council from 2006-2012 and is currently a member of the First People’s Foundation Board. She recently completed the 18 month “Aboriginal Leadership Development Initiative Program” through Ab-original Affairs and Northern Development Canada. She is also working towards earning her Business Degree in Leader-ship through the Thompson Rivers University.“HaiCo has made significant progress since it started and I was impressed with the strategic plan, the awards it has earned and the new economic partnerships it is building” said Laanas. “I am grateful for this opportunity to be a part of the HaiCo board.” Tamara and her husband, Allan, currently live in North Van-couver with their two children.

SUMMER 2014 ISSUE 09 PAGE 10

NEW HAICO DIRECTORS

HAIDA ENTERPRISE CORPORATIONINTRODUCES NEW DIRECTORS

HAICO BOARD OF DIRECTORSROSLYN KUNINChair

PAUL WATES LONNIE YOUNG APRIL CHURCHILL KEVIN AINSWORTH Ex Officio

DANA BELLIS SHAWN THOMAS TAMARA DAVIDSON TASHA SAMUELS Haida youth representative

HAICO OFFICES HaiCo Corporate Office | Skidegate T: 250.559.2337 E: info@haico.ca W: www.haico.ca

Taan Forest | Skidegate T: 250.559.2337 E: info@taanforest.com W: www.taanforest.comWestcoast Resorts | RichmondTF: 1.800.810.8933 E: info@westcoastre-sorts.comW: www.west-coastresorts.com

Haida Wild Sea-foods | MassetT: 250.626.3848 E: info@haidawild.comW: www.haidawild.com

Haida House at Tl-laal | TlellTF: 1.855.557.4600 E: info@haidahouse.com W: www.haidahouse.com

SENIOR STAFF

Kevin Ainsworth HaiCo CEO C: 604.763.1844E: kevin.ainsworth@haico.ca

Bob BrashHaiCo COO O: 604.278.3130 x 223 E: brash@taanforest.com

Steve BlacklockHaiCo CFOO: 604.278.3130 x 203E: steve.blacklock@haico.ca

Perry SchmunkHaiCo Marketing Director C: 778.835.0533 E: perry.schmunk@haico.ca

Nash AlaniHaiCo Financial and Busi-ness Applications Manager C: 604.347.5596 E: nash.alani@haico.ca

Berni ZimmermanTaan Acting Gen-eral Manager O: 250.559.2337 E: berni@taanforest.com

Jeff MosherTaan Planning Manager O: 250.203.0199E: jeff@taanforest.com

Richard JonesTaan Contract Supervisor C: 778.260.0037 E: richard@taanforest.com

Brian Arnold Taan Forest Log Sales C: 604.778.6521 E: brian@taanforest.com

Gary Russ Jr. Taan Harvesting Supervisor O: 250.559.2337 E: gary@taanforest.com

Morey MaslakWCR Operations Manager O: 604.278.3130 x 234 E: mmaslak@west-coastresorts.com

Brian AlexanderWCR Sales Manager O: 604.278.3130 x 227 E: balexander@west-coastresorts.com

Shawn BaybuttHaida Wild Oper-ations ManagerO: 250.626.3848E: shawn@haidawild.com

Leslie BrownHaiCo Skills Develop-ment CoordinatorC: 250.626.7370E: leslie.brown@haico.ca

IINAASDLL NEWSLETTER

Bill Dumont Editor and Writer T: 250.743.9882E: wedumont@hotmail.com

HAIDA ENTERPRISE CORPORATION

TF: 1.250.559.2337 #1 Commercial Centre PO Box 1384 Skidegate BC V0T 1S0W: www.haico.ca

Greg “Slapshot” CrawfordFebruary 9th 1953 - August 7th 2014

HaiCo is very sorry to announce the recent passing of Greg Crawford, Westcoast Resorts Englefield Lodge Manager following a brief illness. Greg Crawford has been a member of the Westcoast Resorts family since 2000. He worked along side many staff and guests at Englefield Bay as a host/bartender and most recently as the lodge manager for the 2013/14 seasons. Morey Maslak, WCR Operations Manager described Greg as a “kind and special person who touched the lives of those he knew, his infectious laugh and positive attitude were only a few of the many traits that we all will remember”, which is certainly a sentiment shared by all of us.

In Memorium Greg Charles Crawford

IINAASDLL | PAGE 11

HAICO DIRECTORY | SUMMER 2014

The Haida Enterprise Corporation (HaiCo) has established a scholarship program for eligible Haida and Haida Gwaii students with an annual value of up to $5000 for 5 awards of $1000 each.These awards are available to qualified post-secondary students of Haida origin or residents on Haida Gwaii for a minimum of 1 consecutive year.Students must be pursuing studies in an accredited institu-tion leading to a certificate, diploma or degree in the fol-lowing disciplines: business, forestry, fisheries, engineering, hotel management, culinary arts, food processing, human resources, tourism or massage therapy, or able to demon-strate:1| How the study area will support the HaiCo strategic plan goals and relate to specific business operations of HaiCo, and2| How applying the studies will add value to the safety, environmental, cultural, social, and eco-nomic dimensions of Haida Gwaii and how this relates to HaiCo’s business operations. Applicants must provide the following:1| Completed application form. 2| A two-page (500 word maximum) state-ment on how your studies will contribute to Haida Gwaii or HaiCo’s business interests.3| Documentation of additional scholarships, bursaries, or funding applied for, and the success of these applications. 4| A letter or other documentation from the educational institution showing you have or will be enrolled in a course of study outlined in the application form.

5| A copy of your most recent educational transcript. Additional Information and Application Submission:Applications will be accepted from October 1st to December 1st annually. No late or incomplete applications will be ac-cepted. Final awards will be made in February of each year following the HaiCo Board Meeting.

Please contact scholarship@haico.ca for: Additional information, To Request an application form, To submit a completed application package.

SUMMER 2014 ISSUE 09 PAGE 12

HAIDA ENTERPRISE CORPORATION2015 SCHOLARSHIPS

HAICO SCHOLARSHIPS + FALL COMMUNITY MEETING

MASSETT | MONDAY, NOVEMBER 17 2014OLD MASSETT COMMUNITY HALL5 TO 9 PM

› Supper included

› Excellent prize draws

Please join us for a report on HaiCo’s activities and take the opportunity to give feedback, ask questions and meet the HaiCo Board and Senior Staff. Please plan to attend. Mark your calendars now!

2014 HAICOCOMMUNITY MEETING

Taan Forest has recently ex-panded its Skidegate offices to accommodate more plan-ning and operations staff as the company works to harvest its Allowable Annual Cut of more than 10,000 highway truckloads of logs each year. Such a large op-eration with a slim manage-ment team means everyone in Taan has a heavy work schedule. A key player is Natasha (Tosh) Russ who serves as Taan’s Administra-tive Assistant.Born on Haida Gwaii in the Queen Charlotte Hospital

in the late 70’s she is from from the Skidegate Eagle Clan, NaaS’aagaas Xaaydagaay. Her mother is Jackie Pitz and grandparents are Pearle Pearson and the late Arnold Pearson. Tosh spent a year at Capilano College.“My duties include reception, office administration, data en-try and upkeep of Taan’s databases, data entry for Skidegate Enterprises, and administrative support to HaiCo and Taan staff” said Tosh in a recent interview. “I was raised here on Haida Gwaii in Queen Charlotte until high school and then in Skidegate. My husband Gary and I, with our two daughters, have a home of our own in Skidegate now. There is no other place I’d rather be.”“I think my biggest accomplishment since I started with Taan is my growing knowledge of the forest industry! Not only how it functions, but the intricate process and regulations Taan For-est must follow as well. It is a constant learning experience

which I thoroughly enjoy.Having a Haida company and an office located in our small community, work-ing with our Na-tion, for our peo-ple, is an amazing opportunity. Ivery, very fortunate to be a part of HaiCo and the Taan For-est team” con-cluded Tosh.Visit Taan online: WWW.TAAN-FOREST.COM

SUMMER 2014 ISSUE 09 PAGE 13

TOSH A KEY TEAM PLAYER AT TAAN

Having a Haida company and an office located in our small community, working with our Nation, for our people, is an amazing op-

portunity.

- Tosh Russ

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Haida Wild in Masset is now offering online ordering and delivery for their quality seafood products. Visit HaidaWild.com for further information and current pricing.

Haida Wild Signature Hot Smoked SalmonCured with our special mix of spices, then smoked to perfection.Haida Wild Signature Cold Smoked SalmonAlso known as lox, is a popular delicacy with rich com-plex layers of flavour. Haida Wild Signature Candied SalmonRich and complex flavours are balanced with a moist, firm texture. Pacific Weathervane ScallopsSought after for their sweet, succulent flavour, tender texture and large size.Wild Chinook SalmonPrized as the richest, most flavourful fish.Wild Coho SalmonA medium bodied to full flavoured fish with a fine texture and vibrant red flesh color.Wild Pacific HalibutA lean white fish with a mild flavour, firm texture, and

sparkling white, almost translucent flesh. Wild Pacific LingcodTender, but firm, with a delicate flavour and large succulent flakes.

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HAIDA WILD OFFERS PREMIUMWILD SEAFOOD ONLINE

HAIDA WILD ON LINE STORE NOW OPEN

1 cup flour 1/2 cup butter (1 stick)Preheat the oven to 300°F.Process the spruce tips and sug-ar until the spruce tips are finely chopped. Add the flour and pro-cess in bursts to mix well, being sure to scrape out any sugar or

spruce tips trapped in the cor-ners of the food processor bowl. Cut the butter into 1/2” chunks, add to the processor bowl, and process until the butter is evenly distributed and the dough holds together when pinched.Dump the dough onto parch-ment paper and form into an evenly thick rectangle. Roll out with a lightly floured rolling pin until the rectangle is 6”x 8”. Us-ing a straight edge as a guide, cut the rectangle into 1” crosswise strips and then in half lengthwise to form 16 1”x 3” cookies. Prick each cookie 5 times with the tines of a fork. Carefully place on a parchment paper lined baking sheet.Bake in the preheated oven for 23 – 26 minutes, or until the cookies are set and just starting to turn golden (not browned). Let cookies cool before serving. Store in an airtight container.

Spruce Tip MayonnaiseMakes 1 cup mayonnaiseSpruce Tip Mayonnaise is a won-derful spread for Bacon-Lettuce-

Spruce ShortbreadMakes 16 1”x 3” cookiesThe trick to making shortbread is processing the dough just long enough so that it can be rolled out but still appears a little crum-bly in the bowl. If you process the dough until it forms a ball or sticks together in the processor, the cookies will spread out on the baking sheet and their texture will suffer. 1/4 cup fresh spruce tips 1/4 cup sugar

Sitka spruce new growth tips are one of the more unusual, least used, and tastiest wild spring edibles in Haida Gwaii and Alaska. Shore pine tips are also edible if picked at their prime.The key to cooking with the tips of evergreen trees is to harvest them when they first begin to emerge from their brown papery casings. At this stage, spruce tips are very tender and have a fresh flavour that tastes lightly of resin with hints of citrus. As spruce tips mature into actual needles, the resinous aspect of their flavour intensifies and they

are no longer edible. Spruce tips are rich in Vitamin C. Spruce tip tea (just dry the spruce tips) has long been used by aborigi-nal peoples to soothe coughs and sore throats, and to alleviate lung congestion.To harvest spruce tips, pop the tips off the end of the bough as if you’re picking berries. When you’re done picking, remove and discard the papery casings, and discard any hard stem that may have broken off with the tip. The spruce tips are now ready to use. As with all plants, the tips of spruce trees develop more quickly in warmer areas, locations with good sun exposures, and at lower elevations. The first time you try spruce tips, pick only a few to make sure you enjoy their taste. For cookie-eaters, a good recipe to start with is Spruce Shortbread – it’s quick, easy to make, and ad-dictively good. When baked in shortbread, spruce tips have an almost fruity flavour, reminiscent of raspberries. As with many seasonal foods, you can extend the spruce tip sea-son by preserving them in various forms for later use. Spruce Tip Vinegar, Spruce Tip Salt, Spruce Tip Sugar, Spruce Tip Syrup, and Candied Spruce Tips are all possible.

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SPRUCE & SHORE PINE BUDS TASTY & HEALTHY FOODS

ered pie pan, stirring a couple times a day, until the flavoured salt is completely dry. The salt will initially be very moist; break up any lumps as you see them forming. When the salt is dry, give it a whir in the food processor to break up any remain-ing lumps. Store in an airtight container.

Spruce Tip SugarThe sugar can be used to add extra flavour to baked goods, to flavour tea, or to make winter batches of Spruce Shortbread. 1 cup granulated sugar 1 cup roughly chopped spruce tips.Process in bursts until the spruce tips are finely ground. Let dry at room temperature in an uncov-ered pie pan, stirring a couple times a day, until the flavoured sugar is completely dry. The sugar will initially be very moist; break up any lumps as you see them forming. When the sugar is dry, give it a whir in the food processor to break up any remaining lumps. Store in an airtight container.

Spruce Tip SyrupUse spruce tip syrup on pancakes, waffles, or French toast, to sweeten beverages, or to make ice cream. 2 cups sugar 2 cups water 2 cups roughly chopped spruce tips.Put all the ingredients in a saucepan and slowly bring to a boil. Simmer for 5 minutes. Turn off the heat and let the syrup cool completely. Strain, put in a sterilized container, and refrigerate until ready to use.

Tomato (BLT) Sandwiches, as a dip for Grilled (or Steamed) Artichokes or Shrimp, in Potato Salad, or in any recipe where an extra boost of flavoured mayonnaise would be welcome. 1 cup mayonnaise (homemade or store-bought) 1/4 cup minced spruce tips 2 tsp. lemon juiceThoroughly mix all the ingredients. Let flavours blend for at least 1 hour before serving.

Prawns with Spruce MayonnaiseUse local prawns that remain moist and tender after cooking. Boil a large pot of salted water, dump in the prawns, turn off the heat, and let prawns remain in the water until cooked through, about 2 - 3 min-utes. Serve with Spruce Mayonnaise on the side.

Spruce Tip VinegarMakes 2 cups vinegarUse Spruce Tip Vinegar to add an interesting twist to mixed greens salads, raw or cooked. 2 cups red wine vinegar 1 cup roughly chopped spruce tips 1 tsp. black peppercornsMix all the ingredients, put in a jar, and cover. Let the vinegar sit at room temperature for 10 days, shaking the jar from time to time. Strain into a ster-ilized bottle.

Recipes sourced from Kalyn’s Kitchen Blog WWW.KALYNSKITCHEN.COM

Spruce Tip SaltSpruce tip salt is particularly good on potatoes and other root vegetables. 1/2 cup coarse salt 1/2 cup roughly chopped spruce tipsProcess in bursts until the spruce tips are finely ground. Let dry at room temperature in an uncov-

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