February 13, 2019 • Holiday Inn Hotel & Suites – Bellingham Airport • Bellingham, Washington


Dale Beasley

Columbia River Crab Fisherman’s Association and

Coalition of Coastal Fisheries

Dale Beasley is a retired, nationally known, successful fisherman of 45 years. He currently serves as president of both the Columbia River Crab Fisherman’s Association and the Coalition of Coastal Fisheries with member groups all along the West Coast.


Dale is a member of the National Water Protection Network and the Washington Sea Grant advisory committee.


Dale has been involved in the development of essential marine conservation improvements including participation in the formation of the original Magnuson FCMA, the Dungeness Crab Act, and the USACE reform to upgrade national water project resource guidelines and standards. More recently he helped NOAA design new marine scientific tools for monitoring of more environmentally sensitive, enhanced ocean dredge disposal methods that have been adopted for use by the EPA, which are currently saving the lives of fishermen, crabs and other marine life through utilization of an enhanced dumping method.


Dale was one of the major individuals responsible to secure a dedicated funding source with a 10% carve out of Harbor Maintenance Trust Fund account for small port channel dredging needs across the country that also added funding to major donor ports like the Port of Seattle.


He is currently working on the Washington Coastal Marine Spatial Planning and local Shoreline Master Program integration into state/NOAA CZM certifications to protect and preserve existing sustainable uses of coastal marine waters.


Dale has a BS in geology from Western Washington University

Ann Colonna

Oregon State University Food Innovation Center

Ann Colonna received her BS degree in biochemistry in 1997 from the University of Arizona and followed that with a culinary degree from the Culinary School of the Rockies in Boulder, Colorado and Provence, France. She continued her education at the University of California, Davis where she earned an MS degree in sensory food science in 2001 focusing on methods to mask the carry-over effects in the mouth from the astringency in wine.


Ann is currently in her 18th year at the Food Innovation Center in Portland, Oregon, an off campus Oregon State University Experiment Station, where she serves at the Sensory Program director. She assists industry clients with sensory and consumer testing and collaborates in mission-oriented research designed to advance Northwest agriculture and food products. Recent work includes: perceptions of fresh vs frozen Black cod, Coho salmon and Albacore tuna, factors affecting consumers’ preferences for and purchasing decisions regarding pasteurized vs raw milk and grassfed specialty cheeses, evaluating consumer acceptability of new Northwest strawberry varietals, consumer detection and acceptability of reduced-sodium bread, gauging the sensory impacts of steam treatment to combat Salmonella on in-shell hazelnuts, understanding consumer preference for grass-fed beef, analyzing marketing messages for Oregon Pinot Noir wine and exploring the acceptability of dulse seaweed among others.

Paul Dye

Washington Sea Grant

Washington Sea Grant supports applied research and delivers technical services for people who live and work along the state’s coasts or rely on its marine resources. As the assistant director for outreach, Paul leads a team of 18 specialists providing science, expert advice and training on topics of interest to coastal communities and marine-related industries.


Paul is a biologist with a master’s degree. Before coming to Sea Grant in 2016, he spent 30 years in the conservation field, working on the protection and restoration of bottomland hardwood forests in Illinois, subtropical coral reefs in Florida and the Caribbean, and coastal and marine habitats in the Pacific Northwest. He and his wife, Robin, moved to Washington in 2000 and live in Suquamish.

Amy Grondin

F/V Arminta

Amy Grondin has worked since 1993 in the Alaska and Washington salmon industries as a commercial fisherman, fish buyer and small scale at-sea processor. When not on the water, Amy works as a consultant in commercial fisheries outreach and specializes in sustainable seafood. A long time member of Slow Food and the Chefs Collaborative, she advocates for local and regional food systems and has great concern for the health of ocean resources. Amy serves as vice president of the Organic Seed Alliance. She lives in Port Townsend, WA.

Brandii Holmdahl

Borstein Seafood

Brandii Holmdahl has spent the last 27 years working in efforts that involve processing, fishing, political, regulatory, scientific and educational aspects of commercial seafood.


Brandii has worked in seafood processing companies in Alaska from Bristol Bay to Kodiak, Dutch Harbor, the Kenai Peninsula and South East with hands-on plant work at the processor, QA manager, foreman and plant manager levels as well as commercial fishing on a southeast gillnetter, PWS jig cod, skiff tendered/QA tech’ed during the Sitka herring fishery and longlined for halibut and black cod in the gulf of Alaska. She has ridden and observed on tenders in the bay, PWS and Sitka.


Brandii worked to develop government sponsored regional branding efforts working with set netters, drifters and processors to achieve a cohesive program and served on the quality sub-committee of the Salmon Legislative Task Force, campaigning for adding icing infrastructure in Bristol Bay, followed by working with Bristol Bay Economic Development District, various processors and fishermen to create a regional branding program. In 2016 she was elected to a seat on the Kenai Peninsula Borough Assembly, representing district 6 and more than 7000 constituents.


After leaving Alaska, Brandii worked for global seafood import/exporter, Stavis Seafoods in Boston, Massachusetts where she traveled to various countries to audit seafood firms and troubleshoot manufacturing problems. She currently works for Bornstein Seafood as the director of quality and regulatory compliance.


Brandii is passionate about seafood training and innovation. She believes that changing old methodologies and shifting paradigms are essential components of responding to increasing regulatory requirements and creating information streams that allow harvest and production to meet the needs of today’s seafood consumer.

Peter Philips

Philips Publishing Group

Peter is the president of Philips Publishing Group, publishers of trade journals for the maritime and transportation industries. In the years since Philips Publishing was founded by Peter’s father in 1983, the company has grown to become the largest maritime and transportation publishing house on the West Coast. Titles include Pacific Maritime Magazine, aimed at West Coast commercial vessel and terminal operators, FOGHORN, the official publication of the Passenger Vessel Association, Clipper Vacations Magazine, published for Seattle’s Clipper Navigation, Catalina Express Magazine, published for Catalina Express, Pacific Fisheries Review and Fishermen’s News, the oldest commercial fishing publication on the Pacific Coast.


In addition to publishing trade journals, Philips Publishing also specializes in creative design services for the maritime and transportation industries, with clients across the country. Peter is the immediate past president of the Seattle Marine Business Coalition, which represents the interests of marine industrial land users. Peter is past president of the Port of Seattle Chapter of the Propeller Club, and past regional vice president, West Coast, of the International Propeller Club. Peter has a BA in history from Whitman College, and has been employed in the maritime publishing field since 1985.