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BEING ONE OF THOSE WRITERS who likes everything about the life except actual- ly putting words on “paper” (Hey, I’m not alone. Writers as famous as Nora Ephron are said to share this trait.), the approach of a RAILFAN& RAILROAD deadline always sends me into a tizzy. To fend off such jitters, I keep a file of content ideas which, when I turned to it this month, yielded an interest- ing variety of possibilities: Shovel Lunch: A reader sent me several
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pages of the June 2000 issue of Branchline, the newsletter of the Bytown Railway Soci- ety
in Ottawa, Ontario. There, Adrian
ndar ad from last year with the year updated. any changes.
Telizyn recounts some of his experiences working in the 1990s for BC Rail “north of the Rocky Mountains” in British Columbia. He comments on, among other things, how cold it was in winter and how big the mos- quitoes were in summer (they reportedly tried to carry him off the caboose). Beyond that, he noted another oddity: Section gangs using A6 speeders “had a large burnt-look- ing snow shovel held onto the front by bungie cords.” His curiosity peaked, he set about to learn why a snow shovel might be standard issue in summer. Turns out it’s a cooking utensil, and it comes with a recipe: 1 PAIR LARGE VICE GRIP PLIERS 1 RAILWAY-ISSUE SNOW SHOVEL (SUBSTI- TUTE: ALUMINUM GRAIN SHOVEL)
n the December and January issues. Do you want the same
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collection of cool rail-related gear, this is the place to be for exclusive and authentic TTX-branded merchandise.
little company pride or add to your Whether you want to show a
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1 GOOD FIRE, REDUCED TO HOT COALS SEVERAL POTATOES AND ONIONS 1 LB. BUTTER 1 ROLL ALUMINUM FOIL (FOR “DAINTY CITY PEOPLE” — HARDENED BCR SECTIONMEN DON’TUSE IT. THEY THINK SOOT AND ASH MAKE GOOD DIETARY SUPPLEMENTS.)
A Union Pacific localrests outside the Whistle Stop Bar &Grill in Lompoc, Calif., while the crew goes to beans. While technically it qualifies as a trackside eatery, the lack of front windows may make simultaneous eating and train watching problematic.
topped with whipped cream. He builds it around hand-picked Rome apples from the very orchard in Galien, Mich., that supplied the Central’s commissary from 1936 through 1971.” Said reader goes on, “Of course there is no guarantee the same orchard that supplied the NYC would still exist today. Galien seems to have two: Springhope Farm and Twin Maple Orchards. It is relatively near to Elkhart/South Bend — NYC country. But Rome apples don’t seem to be among the top varieties.” He then challenged me thus: “I’ll now leave this to you. My next stop would be the Galien Chamber of Commerce.” Well, not to be shown up in the “intrepid investigator department,” I first tried to call the two current orchards. Because it is “out of season,” neither one answered the phone. However, while not prominent, Rome apples are listed as a crop. A county executive pointed out that Galien is, “a small rural vil- lage, they don’t have a COC.” A call to the Galien city manager’s office was — serendipity again —placed just as the area’s historian was coming in to pay a bill. A brief discussion ensued. Promises were made. Waiting began. Several weeks later, I got an- other call. The historian, who wants to re- main anonymous, found and talked with the granddaughter of Morton Hampton, the owner of what was, in the 1950s and ’60s, Galien’s only apple orchard. She too pre- ferred to remain nameless, but recalls pick- ing apples in that era during summers while she was in school. Her grandfather’s place was referred to only as “the orchard.” That she verified it was the only apple orchard in Galien at the time leads one to believe this
CURRY POWDER OR WHATEVER SPICES THE EAST INDIAN FELLOWS ON YOUR GANG HAVE HANDY
ASSORTED LUNCH MEATS OR BEEF/CHICKEN LEFTOVERS THAT HAVE BEEN “LIBERATED”
any front windows — as a trackside eatery. Of it, John Roskoski wrote, “the Union Pa- cific local comes to town on Tuesdays and Thursdays. Some days the crew parks their train on Laurel, a two-way city street, for an hour to have lunch, sometimes joined by the local trainmaster.” Meanwhile, the owner reports that several trains pass every day. A reviewer at
yahoo.com said of the Whistle Stop, “what a great place” and another at Google gave it five stars. Neither of them mentioned the added value of an occasional passing train, or of a Class I railroad’s loco- motive being parked out front. Open seven days a week, 11:00 a.m. to 2:00 a.m. (or 1:00 a.m. depending on business); see above for a photo. Before Leaving Eateries: June 7, 2011,
saw the ribbon cut for a new restaurant in Fennville, Mich.,
southwest of Grand
Rapids that is also of interest. Fennville Sta- tion occupies one of Fennville’s infrastruc- ture landmarks — two towering grain silos that sit adjacent to its entrance, and sports a Budd-built streamliner converted to a din- ing room. The passenger car, built by Budd in 1938,
was one in a series of early air conditioned 52-seat chair cars destined for the Atchison, Topeka & Santa Fe Railroad. There it saw service for 32 years as number 3109, where it ran on the San Diegan, the Golden Gate, and the El Capitan, but saw most of its ser- vice on the eastbound Chicagoan and the westbound Kansas Cityan. Sold to Penn Central and renumbered 2416 in 1970, it be- came a 100-seat commuter coach that even- tually went to NJ Transit before going into private ownership;
it was brought to this
site in 2007. Today’s owners, David and Deb Barton, have again renumbered the car, this
St. Louis County Heritage & Arts Center 506 West Michigan Street • Duluth, Minnesota
1892 Restored Depot and Train Museum Visit Three Other Museums, Two Art Galleries and Ride the
to Fennville, Michigan; 10:00 p.m. Friday
North Shore Scenic Railroad 218-722-1273 • 800-423-1273
www.duluthdepot.org
basket in overtime to preserve his team’s perfect season, only to collapse and die mo- ments later. You can relax in one of the two “silo din-
ing rooms,” each at the base of one of the si- los that can seat eight, or take your meal “on board,” where No. 35 can seat up to 50 guests. Photographs of Pere Marquette Rail- road dining cars from the Fennville District Library occupy the walls of the dining car. Running just 50 feet from No. 35 is a CSX route that sees eight to ten trains a day, in- cluding Amtrak. Chef Hans Riem notes that, “when a train passes, our car rumbles from the vibration.” Chef Hans’ specialty is Italian cuisine, and his menu offers a num- ber of traditional and specialty appetizers as well as veal, chicken, beef and seafood en- trees and vegetarian and flatbread (Pizze) items, all accompanied by an extensive do- mestic and imported wine list. Fennville Station is located at 115 East Fennville Street;
269/561-
4030; www.
fennvillestation.com. Open dai- ly, 4:00 p.m. to 9:00 p.m. Monday to Thurs- day, Noon
and
Saturday, and Noon to 9:00 p.m. Sunday. A Slow Demise: Troubles persist in the
breakup of the fallen flag Minnesota Zephyr. Where the right-of-way is concerned, the (Minneapolis) Star Tribune reported on June 12, 2011, that the previous agreement between the state of Minnesota and train owner David Paradeau had expired because the financially strapped state did not have the agreed-upon $4.23 million to complete the purchase. Discussions on this matter are ongoing. Meanwhile,
the equipment em-
ployed in the railroad operation remains for sale. Because the train set — including a dome car —is “landlocked,” and thus has to
must have been the orchard. By the time Jake was buying apples, in the 1990s, the or- chard may have been the same, but the name would have changed. Beyond this, the definitive answer may be lost to history.
FROM THE OUTFIT CAR’SKITCHEN
Railway Society for permission to reprint this recipe. A Trackside Eatery: In North Carolina
A Follow-up Question Work on April’s column, which explored what you might learn if you use TripAdvi-
sor.com to research your selection of a dinner train experience, raised a question for me. Okay, two questions, but you may only be in a position to answer one of them: 1] Do you use travel research sites when seeking out railroad heritage places to visit when you travel?; and/or, 2] If you are affiliated with a railway heritage site, do you consult travel research websites on a regular basis to keep tabs on how your organization is perceived by travelers? If so, send your answer(s)/com- ments to me at
porterfieldj@dewv.edu.
1. TAKING THE VICE GRIPS, BEND THE EDGES OF THE SHOVEL UPWARDS TO FORM A SQUARE POT WITH A LONG HANDLE. 2. WHILE WAITING FOR THE FIRE TO BURN DOWN TO COALS, STICK THE SHOVEL IN THE FLAMES TO BURN ALL THE OIL, DIRT AND GREASE OFF.
3. HAVE A MEMBER OF THE GANG CHOP UP THE MEATS AND ANOTHER SLICE THE POTA- TOES AND ONIONS.
4. ONCE THE SHOVEL IS GOOD AND CLEAN, ADD THE ENTIRE PACKAGE OF BUTTER AND MELT.
5. STIR IN THE MEAT. 6. ADD THE POTATOES, ONIONS AND SPICES. 7. COVER WITH FOIL, STIRRING OCCASIONAL- LY, LET SIMMER FOR ABOUT HALF AN HOUR OR SO.
8. ENJOY! EACH MEAL WILL BE A CULINARY SURPRISE.
Thanks to Adrian Telizyn and the Bytown
recently to scout sites for my blog on rail- road tourism, I was driving south out of Raleigh on U. S. Highway 1 en route to Bon- sal and the New Hope Valley Railroad/ North Carolina Railroad Museum and the American Tobacco Rail Trail. I’d noted to visit Apex too,
to see the restored ex-
Seaboard Air Line station on my way back north. A sign spotted along U.S. 1 pointed out the Cary Amtrak station, so I added that nearly completed new transportation center to my to-do list. It was a pleasant surprise then, when I consulted my GPS for direc- tions to an authentic southern barbecue es- tablishment I’d read about —Ole Time Bar- becue: “A Great Place to Get Porked,” to learn it was just two miles from my Cary lo- cation, and that it sits right alongside rail-
One More (Unrelated) Thing If you visit the website of the American Soci- ety of Railway Artists (
www.americansoci
etyofrailwayartists.com), see where there’s an Events page. On it find posted announce- ments of exhibits featuring the art of Society members. Because many member artists de- pict trains in only some of their works, the exhibits may not be devoted exclusively to railroad subjects. Visit the Society’s site to see what may be happening near you or near where you are traveling, and while there, browse among each member’s individual page. The variety of techniques, mediums, and subjects found there will delight and en- tertain you.
NEW!
JOHN ROSKOSKI
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