Tag Archives: Kitteringham family

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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Family Life at Parkhurst: Before the Modern Kitchen

With the holiday season upon us many people will be heading to their kitchens to create the meals and treats associated with this time of year, or, alternatively, enjoying the labours of others who head into the kitchen.

Today the standard kitchen in Whistler usually includes running water (hot and cold!), electric refrigeration and an oven of some kind.  Eleanor Kitteringham, however, prepared meals in a very different kind of kitchen.

Parkhurst when the mill was operating in the 1930s, taken before the Kitteringham family’s time at the site. Debeck Collection.

The Kitteringham family (Olie, Eleanor and their children Ron, Jim and Linda) lived at Parkhurst from 1948 until the mill shut down in 1956.  During that time Parkhurst employed about 30 men, including millwright Olie.

For the first few years the Kitteringhams were the only family to stay at Parkhurst through the winter.  They made extra money shovelling the snow off the mill’s buildings so that they wouldn’t collapse in the spring when the rains made all that snow very heavy.  According to Eleanor, Olie hated snow for years after their time at Parkhurst.

Though the Debecks lived at Parkhurst before the Kitteringhams, their photos are some of the few we have of the site as an operational mill. Debeck Collection.

The Kitteringham kitchen was equipped with a sawdust-burning stove, a convenient fuel when living at a sawmill.  Sawdust was loaded into the hopper attached to the side and then fed through the hopper into the burn pot.

The stove took eight large pails of sawdust a day, a daily chore for Ron and Jim.  The winter supply was hauled up before the mill closed in the fall and stored in the back of an old log cabin near the house.

Although a sawdust-burning oven may sound like a lot of work today, when one can just push a few buttons or turn a dial, Eleanor seemed fond of her stove and remembered it making wonderful bread:

This old stove also had a wonderful warming-closet, on top of the back of the stove – perfect place to put the bread to raise.  I used to bake 10 big loaves every other week, between grocery orders.  You could smell the bread baking when coming up the trail from the tracks.  What a wonderful smell on a cold winter day.

The grocery order arrived on the train every second Thursday so any special meals had to be planned in advance.  With their closest neighbours two miles away it was next to impossible to quickly run over through the snow and borrow a missing ingredient.

After the stove, the two most important parts of the kitchen were the icebox and the root cellar.  Ice cut out of the lake in the winter and stored in sawdust provided refrigeration through the summer.  Bins of sawdust underneath the house held potatoes, carrots and other vegetable grown in the summer.

The root cellar also had shelves to hold cases of canned goods (and apparently made an excellent dark room).  Not adverse to advancements, Eleanor wrote, “Later on we got a fridge run by kerosene – it was beautiful.”

Alf Gebhart’s house in the 1930s. The houses at Parkhurst did not change too much between then and the 1950s. Debeck Collection.

Water came from a creek near the house, first using a flume and then piped in by Olie, who could “fix or do anything that was needed.”  He got Ron and Jim to help dig down through the bush at 5¢ a foot.  A water-jacket that lived on the stove provided hot water for washing dishes.  Those washing up after holiday dinners this year should enjoy just how easy running water make it.