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scene — when they look at my work.” She intends increasingly focus on real rail-
roading in her work. “I do a lot of commis- sions,” she says, noting that her work in- cludes a lot of antique automobiles, often creating images that include their owners. “I’d love to do that with private railcars. Those railcars produce lasting memories for the people who own them and for those who ride them. To be able to depict what is special about them, the experiences people have with them or on them. Those become heirloom paint- ings, the kind that are then handed down from generation to generation within a family.” To
contact Angela, email her at
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attart@aol.com. And if you are in Charleston, S.C., some of her paintings from the series, as well as other of her fine art, can be found at the Coco Vivo Gallery at 25 Broad Street, or on Angela’s Gallery page at
http://tinyurl.com/oafeenc. On a Blue Highway: America’s highway system — especially when one disconnects from the Interstate network —offers such a rich dip into the nation’s precious heritage. Add to that the fact that by this point in my life, my eyes and brain appear to have been conditioned to capture any image that is in someway, no matter how remotely or fleet- ingly, connected to railroad history. So it was one day recently as I was making my way west across north central Indiana on U.S. Route 30. I was navigating the highway’s re- grettably re-engineered bypass around the city of Pierceton when an approaching sign reported the existence of The Old Train De- pot. The message urged me to turn left at the next light, which I immediately decided to do (after properly signaling my intention). Here’s what I found: an ex-Pennsylvania Railroad depot sitting alongside what is now a single track navigated occasionally by a freight under the control of Norfolk South- ern. Built in 1867, the station, which a sign in fading paint and high up on the west wall says is 351 miles from Pittsburgh, is abutted on the east by a recently-acquired Atlantic Coast Line streamliner. It will, when re- stored, be used for group functions. Passing too early in the day for lunch — it’s open from 11:00 a.m. to 10:00 p.m. Monday through Saturday between Memorial Day and Labor Day (Tuesday through Saturday the rest of the year) — I was able to cadge a
menu and some basic information from a young man in the kitchen. He was on hand because a group from a nearby corporate headquarters was using the building for a meeting. A bar-restaurant, it offers a tasty variety of appetizers, salads, and sandwich- es — where chopped steak, beef tenderloin, salmon, and chicken star — dominate the selections, but with a specialty vegetarian sandwich — Williams Sub — as well. Be- cause I head to the midwest frequently, I’ll plan to pass Pierceton at a more accommo- dating hour on the next trip. For more infor- mation, visit
http://theoldtraindepot.com, or call 574/594-2090. The Last Chapter: The StarTribune headline is innocuous: “Construction Begins This Fall on Browns Creek State Trail.” But the article describes the erasure of any trace but the route of one of America’s notable din- ner trains — the Minnesota Zephyr. It’s the final chapter in an agonizingly slow series of events for a storied operation, and the de- parture of one of the industry’s more colorful operators — David Paradeau. Go to
http://tinyurl.com/os4ybmm and learn more. And how about this: A Republican con- gressman bashes Amtrak dining car prac- tices as “master gourmet chefs continu(ing) to dish up recipes for costly gourmet train cuisine.” What else is new? How about this: a mostly a supportive, pro-Amtrak response, not just the usual piling-on. See the com- ments
on
Examiner.com at http://
tinyurl.com/o538l5e. From watching Mica’s grandstanding on YouTube — http://
tinyurl.com/p8ofwfp — it appears he was referring to the Amtrak Culinary Advisory Team, launched seven years ago by the late Tim Costello, then Amtrak’s Executive Chef. This is the menu design process wherein the company brings noted restaurateurs from several key terminal cities, plus noted chefs from the railroad’s suppliers, to the Wilm- ington, Del., test kitchen for three days to design new menu items. It has been de- scribed here in detail previously. Its purpose is to keep the dining options on long distance and Northeast Corridor trains fresh and contemporary. And if reader comments, any time praise in the column is heaped on Am- trak dining car service, are any indicator, my assumption is that you’d agree Congress- man Mica is chasing a straw dog.
WORLDWIDE RAIL TOURS
2013 RAILROAD TOURS
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