Tag Archives: Barnfield

Early Dining, Whistler Style

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The first Alta Lake Community Club picnic in 1923 was a chance for residents to share a meal. Photo: Philip Collection

Whistler hasn’t always been a resort town. In the 1920s and 30s, Whistler was a a collection of permanent and part-time residents on the shores of Alta Lake. In those days, storing and preparing food was a little different than it is today. There were no grocery stores- instead, most food and supplies were brought up on a train from Vancouver, that came once every two weeks. Residents depended on this supply train for their meat and other essentials into the 50s. Since the deliveries were so infrequent, the food needed to be well-stored. Florence Petersen and the others living at her cabin, Witsend, kept their meat and butter fresh in a crock- a hole dug in the ground about three feet deep, lined with planking, which kept the food cool and the bugs out in the hot summer. Some residents, such as Bill MacDermott, used an ice box to keep meat fresh. Ice was cut from one of the lakes in February and stored year-round in an ice house, insulated with sawdust. Eleanor Kitteringham, who lived in Parkhurst with her family, remembers using a sawdust-filled root cellar, under the kitchen. “Later on, we got a fridge run by kerosene,” she recalls. “It was beautiful.”

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Canned food kept for long periods and was easy to store and serve- even on top of a mountain. Photo: Carter Collection

The only other ways for families to get their food besides the train were to make it, grow it, or buy local. Trout and salmon could be fished from the lakes, and ducks and deer caught in the woods. Most people kept vegetable gardens, and picked blackberries and blueberries in the summer. Phil and Dorothy Tapley owned a farm on Alta Lake, with an orchard, cows, chickens, and turkeys. As well, Alfred and Daisy Barnfield ran a summer dairy farm, and sold milk to the locals, which Alfred and his son Fred delivered in a dugout canoe. Many prospectors also brewed their own beer.  Like most area mothers at the time, Eleanor Kitteringham baked her own bread, and remembers making ten loaves every other week. She baked it in a big sawdust-burning stove, which used up as many as eight pails of sawdust a day.

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In Whistler’s early days, trail cooking was an important skill. Photo: Myrtle Philip

Some creativity and flexibility were often needed to get everyone fed. Bannock, was a popular food- an unleavened bread traditional to Indigenous people and adapted with the introduction of European flour and cooking tools. The usual recipe required only water, flour, and lard, which could be mixed together and pan-fried for a quick meal on the trail, providing fat and carbohydrates inexpensively and easily.  Both J’Anne Greenwood and Louise Betts Smith, residents of the valley in the 30s, made a buttermilk chocolate cake with sour milk as one of it’s ingredients- a good way to get the most out of your milk, even if it had curdled. Many recipes were also used that worked around the occasional inavailability of eggs and dairy. Edna Stockdale’s Oatmeal Cookies consisted mainly of margarine, oats, and sugar.

Many also employed some unconventional cooking methods, such as Alta Lake resident Kokomo Joe, who was known to make a meal of soup and toast with his airtight heater. He would set the soup on top to boil, and stick the bread to the heater’s sides. You knew the toast was done when it fell off. Says Dick Fairhurst, “A lot of [people] copied him, but we put something on the floor to catch the toast.”

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Summer Jobs at Rainbow Lodge

The Barnfield family is best known in Whistler as the owners of a dairy farm that once operated where the Barnfield neighbourhood is located today (read more about that here).  The farm was moved south to Brackendale in 1926, though the family continued to bring the cows and chickens back to Alta Lake for the summer tourist season.  Vera Merchant, the only daughter of the Barnfield family, continued to come up for summers even after her family had stopped bringing up the farm and worked at Rainbow Lodge for three seasons.  Her recollections provide a unique view of Rainbow Lodge and Alta Lake during the mid-1930s.

Daisy Barnfield (Vera’s mother) feeds the chickens with some help from the children.

Although Vera worked at Rainbow Lodge in 1934, ’35 and ’36, her experiences seem familiar to anyone who has worked in Whistler’s busy tourism industry.

During the summer, employees at Rainbow Lodge didn’t get many days off.  Vera was paid $25 a month and was provided with room and board.  This meant that she and another girl (also coincidently named Vera) shared a small two-bedroom cabin at the lakefront.

Though we don’t know which cabin, Vera and other employees at Rainbow Lodge were lucky enough to get lakeside accommodations during the summer.

Vera’s work included cleaning cabins, setting and clearing the dining room and leading activities such as hiking and horseback riding with guests.  On Sundays, the Pacific Great Eastern Railway ran excursions where passengers could come to Alta Lake just for the day.  These excursions were dreaded by Vera and her coworkers as they would have to rush to set up the dining room for lunch for guests and then again for day trippers and then reset the tables in time for dinner.  The staff did not eat until after the guests had finished their meals and the tablecloths, dishes and food had been put away.

Though most of the guests at Rainbow Lodge kept their cabins relatively clean, Vera remembered some cabins were left “an awful mess.”  A few times cabins were covered with “lemon peels and gin bottles and… no broken glass, but liquor all over the floor.”  When Vera showed the cabins to Alex Philip, who she suspected of being in on the previous evening’s party, he assured her that she would not have to clean up the cabin and that he would have the guests take care of their own mess.

Vera Barnfield (far left), Alex Philip and two unidentified women, possibly Rainbow Lodge employees, wait for the train at the station.

Despite working hard in the cabins and dining room, Vera enjoyed the work at Rainbow Lodge.  She and the other girls she worked with would go to the dances at the schoolhouse and the next day employees and guests would ride to the Green River for a picnic breakfast on the bridge.  Mason Philip, Alex Philip’s nephew, would go ahead with the faster riders and the horses with the supplies and Vera would bring up the rear with the guests less comfortable on horseback.  By the time Vera and her group arrived the table was set, the fire was going and food was already being prepared.  A full breakfast was provided, including eggs, bacon and hotcakes.  Vera loved being surrounded by the trees and the glacier water of Green Lake (her personal record for swimming Green Lake was five minutes).

Vera only worked at Rainbow Lodge for three years before her marriage but her summers at Alta Lake, both as a child with her family’s dairy and as a young woman with the Philips, provided memories that stayed with her until her death in 2014, just seven weeks before her 99th birthday.