The Outpost Report: April 19, 2010
April 19, 2010 | 1918 Views
OUTPOST UPDATE: I’ll start this week by looking at the HST (Harmonized Sales Tax). The BC government advertising the Tax as:
“Harmonized Sales Tax: Creating Jobs, Lowering Prices
Leading economists from across the country say the Harmonized Sales Tax is the single most important step British Columbia can take to boost its economy. Harmonizing the GST and PST will save employers $2 billion that can be used to lower prices, increase investment and create jobs.”
Lois Brown from the WCFC office wrote up this example to show how it will affect your fishing trip:
“This combined tax of 12% is being phased into effect and will affect all trips starting on July 1, 2010 or later. However if your invoice is paid in full by April 30, 2010 the old tax regulations apply. For trips after June 30th where the invoice has not been fully paid, the new HST will apply on the full value of the invoice.
Example under Current Taxes New Harmonized Sales Taxes
Trip value $ 10,000.00 Trip value $ 10,000.00
Hotel Tax $ 24.00 HST $ 1,200.00
GST $ 500.00
Total $ 10,524.00 Total $ 11,200.00
Thank you for your understanding and if you want to avoid paying an extra 7% in taxes on your fishing trip this summer…PAY BEFORE APRIL 30th so you can relax and enjoy your time on the water…
Now for some good news: The 2010 Outpost Chef’s
Activists in the local food movement and drawn together by a shared passion for cooking, eating, and travel, Tobey and Michael Caballo bring years of experience, knowledge and love of good food to the kitchen at the Outpost.
Tobey Caballo, Executive Chef
Named as one of “
’s Women To Watch” by Chatelaine Magazine and “Best Chef with Meat” by City Bites Magazine, Tobey has long been a passionate advocate for sustainable food sources, and a fierce supporter of local farmers and artisan food producers. She has been featured on Food Network productions “Chef School” and “Fink”, as well as on “School of Chef” and the Slice Network. Her infectious enthusiasm for transforming humble ingredients into delicious feasts coupled with a love of obscure food trivia will keep you entertained during your visit to the Outpost.
Michael Caballo, Executive Chef
His greatest food influences stem from exploring his spanish heritage. Drawing inspiration from the earth, forest, and waters, Michael believes in honouring beautiful ingredients with simple preparations. He is devoted to the study of wild foods and traditional cooking methods – practices he worries are being lost in the modern world of cooking.
Together Michael and Tobey are thrilled to be exercising their imaginations to bring you exquisite meals prepared lovingly with the best of what beautiful British Columbia has to offer – Berkshire pork, Muscovy duck, Fraser Valley lamb, Qualicum Bay scallops, and wild mushrooms…to name a few!
“Wishing you all tight lines and hearty appetites”
Tobey and Michael
We’ll be posting some menu items each week leading up to the season opener so stay tuned. We’d also like to hear your feedback on the food you’d like to expereince this summer email firstname.lastname@example.org with any comments.
Welcome aboard Michael and Tobey we look forward to sampling your culinary creations.
With the season fast approaching WCFC marine mechanic Dayle Nisbet has been busy re-wiring, welding, painting, tuning, fixing and going through every boat with a fine tooth comb in the WCFC hanger in Masset. It’s an enormous job as he’s got to get 51 boats up and ready for the season. WCFC built the hanger to store the boats off season; it’s the large brick building you see right beside the terminal in Masset. You’ve probably seen it while walking to and from the helicopter on the way to your fishing trip. Here’s a shot of the Outpost boats after round one of wiring…
Thanks to Dayle and his team in Masset for getting the fleet up and ready.
That’s all for this week.