As the 2013 tourism season approaches, the North Pacific Cannery is undergoing changes aimed at improve visitor's time at the national historic site, while also drawing in people from Prince Rupert and Port Edward.
Stephanie Puleo became the new manager of North Pacific Cannery in April after working in community engagement at Science World for nearly 10 years.
"From the first day I came out here I really appreciated the significance of the site. It truly is a national treasure," she said.
Puleo plans to use her community engagement skills to connect people from Prince Rupert and Port Edward with the cannery, and is already thinking of community events to hold at the facility in 2014, the 125 anniversary of the North Pacific Cannery's establishment.
"I'm looking forward to setting up some special events for next year ... we are definitely going to be planning some big celebrations," she said.
Puleo said in her new role she hopes to bring what the cannery currently has to offer to the next level.
"The main thing I want to focus on this season is making sure we continue to offer services we have in the past, and improving where we can," she said.
With some changes to tours of the cannery taking place, Puleo encourages Prince Rupert and Port Edward residents to revisit the site.
"It's such an amazing setting and a great place to connect with the local history. People can learn a little bit more every time they come out here. There's definitely a lot to take in," Puleo said.
North Pacific Cannery has split up its full tour of the establishment into two tours, the industry tour and the Cannery Life tour, with tours currently alternating each hour throughout the day. When the season gets busier tours will be available concurrently. There are now regularly scheduled tours of the cannery taking place every hour, starting at 10 a.m. until four p.m.
The industry tour begins in the can loft, showcasing both the manual and automatic systems of how cans were built throughout operations of the cannery. Old machinery used to reform flatten cans is working, and is demonstrated on tours.
On the industry tour visitors can also witness each step of the manual and mechanized canning line systems, with much of the equipment from the mechanized line also operating. People are educated on the fishing methods used to collect the fish canned at the site during production, the function of the working dock and reduction plant.
The newest portion of the industry tour includes a look through the old machine shop, which has just been added to the tour this year.
The second tour, the Cannery Life, explores the residential and commercial parts of the site, where workers lived.
On this tour, people begin in the First Nations Village where they can view the inside of two reconstructed cabins displaying what Aboriginal workers' living conditions were at the cannery, as well as the First Nations net loft, which doubled as an area for gillnets to be stored and a recreation area for dances, potlatches and family events.
People taking the tour get to view the area where the manager's house, the largest single-family property on the site, and other European accommodations sit, although they aren't part of the tour.
Visitors can get an inside look at the company office, which has old office equipment such as typewriters displayed, the company store, with old items found at the store during its operational years being showcased, and the Mess House, which is now the Cannery Cafe.
The tour further informs visitors on Chinese and Japanese worker accommodations, which are no longer standing at the facility.
Self exploration of the cannery is also available, with the installation of new graphic panels along the canning line allowing individuals to understand what equipment was used for without a tour guide.
This year, the Cannery Cafe is open every weekend until peak season in July and August, when it will be open seven days a week.
Cheryl Chamberlain, new chef at the Cannery Cafe, has more than 20 years experience in culinary arts. In that time, Chamberlain owned a catering company and was the head chef for Sage Tapas and Winebar in Nelson, which won best restaurant in the community for a number of years in a row.
“We want to bring the cafe back to its original days of the Mess Hall, where they offered foods like stews and soups, chowders, good sandwiches, homemade breads, biscuits and cinnamon buns,” Chamberlain said.
“Everything that’s made here is done from scratch. All the baking, the pies, the cinnamon buns. Nothing comes from a box.”
As for restoration occurring at the cannery, Puleo said efforts to continue the reconstruction the working dock will start up again this fall, with the reinstating the labelling machinery and box making machinery in the main canning building exhibit also taking place in the near future.
Puleo said they are expecting new artifacts to arrive at the cannery next year.
North Pacific Cannery was established in 1889 and ran continuously for close to a century. Today, the cannery is the oldest remaining on the West Coast of North America.
