State Department of Transportation staff work to clear a small mudslide off of Lutak Road across from the ferry terminal on Saturday, Oct. 12, 2024, in Haines. The slide was one of three that come down along the road on Saturday and traffic was restricted to one lane. Department of Transportation area manager Matt Boron said it took about three hours to fully clear the roadway. This area is generally active and sliding when it rains, but Boron said it has been a quiet 2024 as it has been dry. (Rashah McChesney/Chilkat Valley News)
Three students from Haines attended the Alaska Association of Student Governments in Delta Junction recently. Selby Long, Maddox Rogers, and Aimee Lahr headed first to Fairbanks with their adviser Alex Van Wyhe and chaperone Pam Long. There they did a campus tour of UAF with Selby’s brother, Haines graduate Jackson Long. Then the group traveled to the three-day fall conference. The conference gives delegates a chance to introduce, debate and vote on resolutions. Selby Long said she presented one about teacher retention at Haines High School, which she did not think would be controversial, but it got a lot of feedback. “It was very school specific, I had data pretty much only from our school and there were a lot of people who had strong opinions. The one that I thought was funny was the people from really big schools would come up and they’d say ‘Well, the problem is you’re not paying teachers enough.’ My solution was putting a student perspective on the hiring process and our school board and our administration is so receptive and so … I’m going to meet with them soon and figure out a way to implement that.”
A resurrected Chilkat Chef competition raised about $5,500 for the Chilkat Valley Food Hub, according to organizers. A crowded Harriett Hall likely held a few hundred people over the three-hour course of the event, but due to many last-minute sales, organizers said they weren’t exactly sure how many people attended or how much food they ended up serving. The Takshanuk Watershed Council team won the cooking competition and took home $500. Stacie Evans said the team’s menu included lemon and kelp-poached coho with blueberry/tomatillo beurre blanc and dulse chip. They also had grilled cabbage with roasted pepita and fava bean sauce, a salt crust baked potato with salmon sprinkles and a wildberry birchwater fizz.
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