Interested in volunteering with the Community Wilderness Stewardship Project? Here are a couple of ways to get your hands dirty protecting you local Wilderness Areas:
Heading out into the Wilds on your own? If you are planning to get out hunting, hiking, fishing, paddling, etc. in a designated Tongass Wilderness Area (like West Chichagof-Yakobi or South Baranof) please consider downloading, printing, and filling out our Encounter Monitoring Form (PDF). Recording how, when and where folks are using our Wilderness Areas can give us a base-line to chart increases or decreases in human impact. Just follow the instructions on the form and record the boats, planes, people, and human impacts you find. Then, return the forms to us.
Want to join the SCS Wilderness Crew on a trip? Occasionally, we have extra room for volunteers to join the Wilderness Crew on research expeditions. If you would like to add your name to the list of volunteers we contact when such opportunities arise, fill out the Volunteer Form and Medical History Form below and return it to [email protected]. Also, be sure to take the short (10-15 min) course which allows volunteers to ride in Forest Service aircraft (most of our trips involve small plane flights) and watch the Boat Safety Video. Please keep in mind that only current SCS members can join a Wilderness trip, so make sure you join or renew your membership!
Volunteer Form (MS Word)
Volunteer Form (PDF)
USFS Flight Protocols: A-102: USFS Alaska Region Fixed Wing Safety Course * see instructions at the bottom of this post.
Volunteer Gear Checklist (MS Word) If you will be attending a trip, be sure to check out this gear checklist.
* Aviation Training Instructions
1. Go to this link and register as a user: https://www.iat.gov/Training/
2. Once registered, make note of your user name and password and log-in to the website.
3. Go to the "On-Line Courses" list and scroll down to USFS ALASKA/REGION 10 SPECIFIC COURSES. Click on "A-102: USFS Alaska Region Fixed Wing Safety"
4. Complete the course. At the end, click on the link to take a short quiz. After passing the quiz, you will receive an email from "IAT Admin" that includes some instructions for locating your completion certificate. Please email an electronic copy of your certificate to [email protected].
When people from the lower 48 think of Alaska, images of the Deadliest Catch, the debate around drilling in the Arctic National Wildlife Refuge and the open tundra of the north often come to mind. But, there is a lot more to Alaska.
Despite the long winters and short summers Alaska is joining the nation's growing farm to school movement. There are only a few farm to school programs in the Last Frontier recognized by the Alaska Farm to School Program. One of those programs is Fish to School.
Sitka's Fish to School program is coordinated by the Sitka conservation Society, but it relies on the entire community to make it happen. It is a stellar program that interweaves a stream to plate curriculum, hands-on learning, tours of local processors and fish options on the cafeteria menus. This is the second year running and it is getting better with age. Even Alaska's First Lady Parnell had a Fish to School lunch with the students on April 11th.
The Alaska Farm to School Program also thinks it is an A-plus project. On April 25th, SCS's Fish to School program will be honored with the award of best farm to school program in Alaska for the 2011-2012 school year. Johanna Heron from the state's Department of Natural Resources will present the award during a special Benefit dinner that will raise funds to cover the cost of next year's school fish lunches.
The Benefit dinner will be prepared by Chef Colette Nelson, proprietor of Ludvig's Bistro, and Pacific High School students. Chef Nelson, has been creating recipes for students at Pacific High School throughout the winter. Students rotate the responsibility of preparing lunch for the rest of the small alternative school as part of their food handler's license job training. And then, they voted on their favorite recipe.
Crispy Oven Baked Rockfish won overwhelmingly. That entrée will be featured at the Benefit dinner and will be a model for future school lunches. The menu also includes salad with Alaska grown beets, sweet potato fries, blackened broccoli, home made bread, and carrot cake with Alaska grown carrots.
This is a community wide award ceremony and Benefit. Sitka proves that it defiantly takes a village to feed local, healthy seafood to the children and teach them about the wonders of fishing. Volunteer coordinators, the school food management service, fishermen, Tlingit elders all make the Fish to School program the best in Alaska, and possibly the best in the nation.
If you are in Sitka on April 25th, Sitka Conservation Society invites you to celebrate Fish to Schools. Eat some fish, support this local initiative, have fun, and help keep local fish in the schools! It will take place at Sweetland Hall on the historic Sheldon Jackson Campus. Doors open at 5:30pm and dinner begins at 6:00pm. Pricing structure: $20.00 adults, $15 seniors/students, and $5.00 for children. Tickets are available at Old Harbor Books.
The future of the Tongass National Forest will be intimately tied to how engaged our communities are in its sustainable management. The Science Mentor Program involves Sitka youth in hands-on scientific research that explores important ecological questions regarding forest restoration. Listen to the Raven Radio story about how Sitka High student Justine Webb and UAS professor Kitty LaBounty are using genetic lab techniques to examine soil fungal communities in young growth forests. Check out the story at the link below.
Past logging practices, now disallowed, in the Sitkoh River watershed damaged important spawning and rearing habitat for salmon and steehead trout. For the past 12 years, the river has been flowing down an old logging road. Two years ago, SCS formed a partnership with the US Forest Service, Trout Unlimited, and the Alaska Sustainable Salmon Fund to restore 1.25 miles of the river. Work will start this summer.
This week, SCS and US Forest Service staff are presenting at the Community-Based Watershed Management Symposium in Juneau. We are using the Sitkoh project as an example of how working together can increase the ability to restore more watersheds and ensure healthy fisheries for all Alaskans.
To learn more about the Sitkoh River Restortaion, click here
The much anticipated deer stew has been put up, 37 pints worth! After months of patience, 4H members got to see their skinned and butchered deer turn into a shelf-stable food. And a delicious one at that! 4H members gathered around a large table full of ingredients that needed prepping. We rotated through different stations of washing and skinning potatoes, chopping garlic and onions, dicing carrots and celery, and slicing up deer and moose meat. We all commented on how together, as a community, we could accomplish so much. It brought me so much joy to be working alongside my new friends (young and younger..) putting up food until hunting season begins again next August.
After our raw ingredients were prepped we filled our jars with a little of this and a little of that. Potatoes, meat, carrot, onion, garlic and celery were layered in each jar and topped with salt, pepper, spices, and a little bit of a stock mix before carefully cleaning each jar rim and capping with a top and ring. The jars were then placed in two large pressure canners and once they reached a pressure of 10#s were cooked for 110 minutes. Once the timer alerted us that they were done, we turned off the heat letting the pressure and temperature come down naturally. Once it was safe to open, we removed the jars and delighted in the popping sound that comes with a finished product!
I have to say that this was an activity that I was really looking forward to. I feel more empowered when I can put up food for myself, knowing every ingredient and its source. I have learned that hunters are very close to the land, know its subtleties and patterns, and have a deep respect for the lives that they are taking for food. That respect is carried through the entire process from the hunt, to processing, and cooking. These 37 pints of deer stew carry with them stories of community and the gratitude of a life for a life. We will share these delicious jars with 4H volunteers, mentors, and elders to continue the story…
A big thank you to 4H Parent and Subsistence Biologist for the Forest Service, Jack Lorrigan for sharing this important skill with the 4H Alaska way-of-life Club!
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The Tongass provides an abundance of wild salmon berries, blueberries, and huckleberries—what better way to enjoy their wild summer flavors than in a pie shared with friends and family? The Cloverbuds 4H Club learned how to bake pies this week, mastering a home-baked good that many shy away from. Each Cloverbud went home with a pie ready to bake; for many it was their first (and for the parents too!).
Each member made their their dough, patted it into a round, and rolled it out to fit in the pie dish. Fillings were poured in and tops were added. It was great to see youth who were overwhelmed by the thought of making pie or touching butter get into the process and see (and eat ) their final product. Sharing foods, especially ones with locally-harvested foods is a deep pleasure that connects us to place.
After our pie-baking extravaganza, we met to create light. Candles today often add ambiance to rooms but historically they were a critical light source. Students got to rotate through different stations, creating three different types of candles. They each dipped candles, resulting in chubby little pillars perfect for the next birthday cake. They filled a votive mold and also decorated jars with glitter, marbles, stones, and sprinkles to create personalized candles. After the melted wax was poured, wicks were placed in the center, and we patiently waited for them to dry. The candles turned out beautifully—putting a few in our survival kits wouldn't be a bad idea for emergencies.
A big thank you to parents Eric Kaplan and Susea Albee for leading the activities for the month and parents Paty and Scott Harris for hosting!
Earlier this month 4H members went to Ed Gray's local tannery at the Sawmill Industrial Park. We were instantly immersed in his world of preserving hides, the process between skinning an animal and the hide that sits nicely on your couch or lines your mittens. Ed Gray took us through this process step by step. What I write below is an over-simplification but will give you an idea of what it takes to preserve an animal hide.
First the hide needs to be scraped to remove any remaining flesh that could rot, this process is appropriately called "fleshing." Ed has his own unique method, but I won't share his secret here! It is then salted, which acts as a preservative and pulls out excess liquid. Once the skin is dry and the hair is set, the skin is rehydrated and placed in a pickling solution of water, salt and acid (Ed uses a plant-acid). This swells the skin so it can be shaved, creating a softer pelt. Ed said it took him over 300 hours to master this fine technique. The hide is then placed in another solution with an adjusted pH allowing it to react with the tanning solution where it sits for 15 hours. Then the skin is removed and allowed to dry overnight before it is oiled and dried almost completely, about 90%. The skin is then tumbled in a hardwood powder to finish the drying process by removing any remaining oils. The process is complete once it is tumbled in a wire cage to remove the wood flour and then buffed creating a soft and shiny hide for the proud hunter.
Students got to touch a number of hides in different stages of the process and got to test (under supervision of course) the acidity level of the solutions using pH strips. Ed showed us how a number of his pieces of equipment worked (some ingenious yet simple and others more complicated needing very refined motor skills). Ed works with all animal hides ranging from sea otter to marten to bear and will be working individually with one of our 4H members on his very own deer hide.
This skill continues to be cherished in the local community, with two operating tanneries in Sitka. Traditionally tanning hides (often with the natural acids found in the brain) was a source of warmth in the cold winters. Today it serves as a connection to the past, to keep the tradition alive. It is a skill that we find valuable to share with 4Hers as a reminder of how we used to survive using only local resources native to the area. Although we had an introduction on how to tan on a commercial scale, we may continue to explore this topic if there is interest and learn how to tan hides as a survival skill.
THANK YOU to Ed Gray for sharing his local knowledge of tanning animal hides.
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At SCS, we know that getting people outside and participating in the stewardship of our environment is the single best way to realize our vision of a sustainable community living within the Tongass National Forest. Last summer, SCS, the Sitka Ranger District, and Sitka High School established a long-term monitoring study that will evaluate the efforts made to restore deer habitat in young growth forests in Peril Strait. Students built four "deer exclosures" to support this study. The exclosures will allow us to study the plant growth that occurs without being browsed upon by deer. Students will revisit these study sites each year. Through this project, students are being active participants in ecological restoration and gaining valuable insight in what it takes to be good stewards of our backyard!
http://vimeo.com/36508507 Check out this incredible video created by our good friend and local filmmaker, Hannah Guggenheim, documenting the "We Love our Fishermen Lunch" on 2/8/2012.
WE LOVE OUR FISHERMEN! The Fish to Schools Program began as a vision at the 2010 Sitka Health Summit and with community support and leadership from the Sitka Conservation Society, we are now working with over half of students enrolled in the Sitka School District. This program is a component of our Community Sustainability efforts and we hope through this program we can begin to build a stronger, more resilient local food system. Fish to Schools ensures that students, whose families may not generally be able to afford local fish, have access to it directly through the school lunch program. These lunches provide a boost of nutrients and Omega 3 fatty-acids, supports the sustainable fisheries of Alaska, and validates the backbone of this community and culture.
On February 8, 2012, fishermen were invited to both Keet and Blatchley Middle Schools. They joined students for their bi-monthly local fish lunch, bringing with them stories from the sea, fishing gear, and photos to make the connection between this profession and the fish on their plates. Both schools plastered the cafeterias with student-made posters, cards, and valentines thanking fishermen for their contribution to the program. Fishermen led students around the cafeteria with lures, created a longline set in the middle of the lunch room, and generated a lot of hype around the lunches.
Sitka Conservation Society would like the individually thank the following groups and individuals for making this special lunch a success: Seafood Producers Coop, Sitka Sound Seafoods, Nana Management Services, Staff at Keet and Blatchley, Beth Short, Wendy Alderson, Lexi Fish, Hannah Guggenheim, Andrianna Natsoulas, Jason Gjertsen, Terry Perensovich, Doug Rendle, Sarah Jordan, Eric Jordan, Matt Lawrie, Spencer Severson, Jeff Farvour, Beth Short-Rhodes, Stephen Rhodes, Kat Rhodes, Scott Saline, Charlie Skultka, Kent Barkau, Lew Schumejda, Bae Olney-Miller, and Jeff Christopher.
This lunch coincided with the beginning of the "Stream to Plate" lesson series with seventh graders in Ms. Papoi's science class. The first of five lessons introduced students to how fish are caught in SE Alaska through subsistence, sport, and commercial fishing methods. The class began "back in time" as AK Native, Charlie Skultka, shared with students traditional methods of fish harvest. With models and relics from the SJ Museum, he demonstrated how fish traps and halibut hooks worked. Roby Littlefield, coordinator of Dog Point Fish Camp and Tlingit language instructor at Blatchley, showed students photos of students actually participating in current subsistence traditions. She told stories from camp and demonstrated how these practices continue today. Following their presentation, local fishermen Beth Short-Rhodes, Steven Rhodes, Jeff Farvour, and Steven Fish, shared with students how they commercially fish for salmon, halibut, rockfish, and blackcod. Students had the opportunity to interview and ask guests questions in small groups, developing a relationship with community members in town. This week students will learn about the importance of conservation and sustainability in fishing and more specifically how the Tongass is a Salmon Forest.
Winter doesn't slow down field science in Sitka! The four Sitka High School students and their mentors in the Science Mentor Program are in the full swing of their projects. In the photo at left, Justine is measuring tree diameters to quantify the forest stand where she is collecting soil samples. She will then conduct genetic analyses of microbial fungal communities in the soil. Sarah and Tahnee are mapping habitat types that are critical for deer overwintering survival in Starrigavan Valley. And Spencer is learning statistical tests for calculating fish stocks. Follow our progress on the blog