Reports and Publications

This search tool is in development. Until we finish classifying our reports and publications (June 2012), some searches will have limited results. Thank you for your patience.

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Board Agenda
2012
About the NCC, General
NCC 2012 Operations Plan (calendar of meetings)
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52.97 KB
Brochure
2012
How to Use Federal Lands, What We Manage
  Request for Expression of Interest for Programming along the Rideau Canal    NCC was looking for pilot projects that would enhance the “Capital Experience” on these urban spaces      Frequently Asked Questions   1) Would you have accepted commercial/philanthropical or any sponsored activities on these   sites?  Yes if these projects were accessible to the general public and contributed to the overall goals and   objectives which were to animate the shorelines and enhance and promote the “Capital   Experience”
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28.78 KB
Board Agenda
2012
About the NCC
18 April 2012,  6:30 pm
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2.94 MB
Brochure
2012
Volunteer Centre
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555.55 KB
Brochure
2012
Canada Day, Public Art
The National Capital Commission (NCC) is seeking Canadian professional artists to develop an artistic project engaging Canadians in the creation of a temporary collaborative artwork to be held in Major’s Hill Park at the Creative Zone in Canada’s Capital on July 1st, 2012 for the Canada Day Celebrations.
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2.85 MB
Map
2012
Greenbelt, Master Plans
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3.86 MB
Map
2012
Greenbelt, Master Plans
Greenbelt Roles 
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2.51 MB
Map
2012
Greenbelt, Master Plans
Greenbelt Roles
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1.36 MB
Corporate Report
2012
About the NCC
CHIEF EXECUTIVE OFFICER’S REPORT ON ACTIVITIES PUBLIC MEETING OF THE NATIONAL CAPITAL COMMISSION   WEDNESDAY, APRIL 18, 2012          
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77.52 KB
Brochure
2012
Winterlude, Things to Do, General
Melt the butter and sauté the carrots, celery, leeks and fennel until they begin to be coloured. Add the seafood and sauté quickly. Flame with the cognac and deglaze with the white wine. Reduce the white wine and add the diced tomatoes, cream and fish velouté sauce. Bring to a boil and correct the seasoning with the lemon juice, salt and Cayenne pepper. Add the herbs and serve.