light green, burgundy, and dark and light browns. The seats face Formica tables. Two different large pictures, each depicting a scene along the parent railroad’s right-of- way, occupy the bulkheads placed to define the ends of the room. “That’s our typical consist,” says Rodney. “The eight cars and two locomotives fit be- tween the crossovers at either end of the sid- ing we occupy when not in service.” The train can be expanded to accommodate addi- tional riders — a mix of four table cars or coaches are visible on another siding south of the departure point (another six cars be- long to the railroad as well, four of them op- erational). This is especially important in October, when the splendor of fall foliage is on full display. “We’ve had trains with as many as 800 people on them in the past.”
Photo by Matthew Malkiewicz Featuring Engines #315 and #463
Chama Steam Fall Madness Photo-freight excursion Sept. 28 - Oct. 2, 2013 Cumbres & Toltec Scenic Railroad All freight, all steam, all Rio Grande
www.chamasteam.com
jay@chamasteam.com 575-756-1674
John Schaub has been elected by the Rutland Railway Association as it's first curator of the Rutland Railroad Museum. John's experiences have come from a life-long interest with railroads, photography, American history and model railroading. His primary responsibility will be to organize, catalog and enhance the displays of the Rutland Railroad Museum's extensive collection of local and regional railroad artifacts, documents and photographs housed at the Historic Center Rutland Depot.
John's extensive background in rail history
includes printing the images for Bob Nimke's 7 volume set on The Green Moun- tain Railroad and designing, creating and building a traveling exhibit for the Long Island Rail Road. He currently utilizes his wide variety of knowledge and skills as a professional model railroad designer and builder and has created historical displays for a wide variety of individuals and organizations throughout the north- eastern United States.
John is currently working with the members of the Rutland Railway Association upgrading the extensive operating model train lay-out at the Center Rutland Depot. He will participate in the 2013 Rutland Train Show on September 28, 2013 with displays of his work and demonstrations of the techniques used for model train scenery construction.
John resides in Sunderland , Vermont with his wife Cris. To learn more about John and his work his web site is :
www.modelrailroadsbyjohn.com
10 SEPTEMBER 2013 •
RAILFAN.COM
Rail Dining Awaiting those who on this occasion have purchased First Class tickets, and thus board the club car, are bowls of corn chips ac- companied by home made salsa. The salsa was the creation of Gretta Ramsey, owner of Gretta’s Kitchen, a caterer in nearby Augus- ta,
W.Va., who has served the train for the past two years. “Our long-time caterer re- tired several years ago,” Rodney says. “After one disappointing experience with another caterer, I discovered Gretta. I was visiting city hall a couple of years ago and she was catering an event there.” Asked about the unique flavor of the sal-
sa, both tart and sweet, Gretta said, “I mix Balsamic vinaigrette, olive oil, fresh garlic, some seasonings, and a little sugar, then add chopped tomatoes,
cucumber, onions,
jalapeño’s, and the like.” The dinner menu today consisted of fork-tender baked steak with gravy, served over smashed red pota- toes, accompanied by green beans. “I work to get fresh local ingredients on the train,” Gretta says. For dessert, pumpkin pie or Key Lime pie, both with whipped cream. Water, iced tea, lemonade, and coffee to drink. This is one of three rotating menus Gretta fash- ions for the train, the others featuring either a medallion of beef or roasted chicken. Of her cuisine, Rodney says, “I’ve had people book repeat trips based on which entree is being served.” Food service is available at the snack bar as well — also catered by Gretta — and to- day featured Chili Dogs and Mac-’n-Cheese. Meanwhile, with advance notice, passengers in coach can order the meal being served in the club car for an additional sum. It is de- livered to them in the table car on disposable dishes with plastic silverware. A walk through coach also revealed a number of people equipped with coolers no doubt loaded with their own concoctions.
Sociable Passengers On this occasion our club car held two cou- ples, plus one family gathering of six adults, another family — this one made up of three generations on board to celebrate the birth- day of the father of the youngest and the son of the oldest, and two rail fans (of which I was one). Cordial introductions, pleasant conversations, and interesting stories made the rounds. Gretta, meanwhile, doubled as the club car’s announcer and entertainer, her light-hearted twist on some of the an- nouncements drawing easy laughter from the passengers. Rodney, who served as engineer on the
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