Usually, we don’t think about ice very often, unless there’s none in the freezer. The cold, slippery truth is that our local ice deserves more consideration than that. Wrap up warm, and we’ll take you back to the times when the ice harvest was a hard, but fun, event in our valley.
Since amenities were few before the 1960s, ice was one of the only ways to keep things cool and food from spoiling. Ice blocks were cut out of the frozen Alta Lake during February, when the ice was thickest. In the 1920s, it would take Myrtle and Alex Philip, the owners of Rainbow Lodge (Whistler’s first resort lodge), about two weeks to get enough ice to last the summer. The ice cutting was very hard work – as one can imagine due to fact that our early settlers had no modern tools. “They cut the ice with an ice saw… like a big crosscut saw” noted Myrtle on the back of her photos. Blocks were cut out of the chilled Alta Lake, loaded onto a sled, and pulled to an ice house where the blocks were kept to provide refrigeration through the summer months.
A couple of small ice houses dotted the valley’s landscape at this time. Ice houses were double-walled, tightly insulated structures packed with sawdust, capable of keeping large amounts of ice through the warm months. At first, Myrtle and Alex built their ice house near Rainbow Lodge. It was later moved closer to Alta Lake to cut down on the distance that the ice needed to be hauled.
Of course, the hard work had to be duly celebrated. In her book Whistler Reflections, Florence Petersen, founder of the Whistler Museum, remembers that after the ice-cutting work Alta Lake locals like Alex Philip would gather at the cabin of Bill MacDermott, an American who settled on the south end of Alta Lake in 1919: “His jugs of homebrew would be brought out from under the floorboards to help celebrate.”