News release

Mission Staff for 2011 Canada Winter Games Announced

A mission staff of 16 members will co-ordinate more than 240 provincial athletes and 70 coaches, managers and team staff as they prepare for the 2011 Canada Winter Games in Halifax.

The team will be lead by Chef de Mission Frank Garner of Waverley, along with assistant Chef Aaron Nutting of Halifax. Sport liasions include Doris Corbin of Lake Echo, Paula Delorey of Antigonish, Jessica Lapelle of Cole Harbour, Kim Rhindress of Wallace, Ed Matchett of New Germany, Dave Merrigan of Hammonds Plains, Shawn Smale of Dartmouth, and Gary Walsh of Annapolis Royal. The teams also consists of mental performance consultants Danielle Poulos and Paige Mattie and communicators Dave Denny and Jacqueline Parker.

"Once again, Team Nova Scotia has recruited an exceptional group of people to support our athletes and coaches," said Mr. Garner "As host province, I am thrilled to be a part of such a high calibre team."

The Canada Games is the country's largest amateur multi-sport event. About 2,700 athletes will compete in Halifax from Feb. 11 to 27 in 20 sports.

Team Nova Scotia is made possible because of its sponsors and partners. Partners supporting Team Nova Scotia include Sport Nova Scotia and Department of Health Promotion and Protection and major sponsor Atlantic Lottery Corporation and official sponsors, Karbon, Scotian Gold, The Westin Nova Scotia, CTV, The Chronicle Herald and 101.3 The Bounce.

To learn more about the province's mission staff and Team Nova Scotia, visit www.teamnovascotia.ca.

FOR BROADCAST USE:

A mission staff of 16 members will co-ordinate more than 240 Nova Scotia athletes and 70 coaches, managers and team staff in preparation for the 2011 Canada Winter Games in Halifax.

Chef de Mission Frank Garner says he is thrilled to be a part of such a high calibre team.

Learn more about the mission staff and Team Nova Scotia at W-W-W dot Team Nova Scotia dot C-A .

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Media Contact:

Jacqueline Parker
Team Nova Scotia 902-424-8282 Cell: 902-222-3055 E-mail: