Showing posts with label Toronto. Show all posts
Showing posts with label Toronto. Show all posts

Friday, February 6, 2009

"That – now that – would be an adventure."





Here is an article from the Toronto Star about the Ice Road heading out of Yellowknife up to the diamond mines. Nuna Logistics is located about a five minute walk from where I am living.



Driving with the ice road truckers

Driving an ice road through Canada's chilly Barren Lands is for hardy truckers – and the birds

MARK RICHARDSON
WHEELS EDITOR

Feb 06, 2009

LOCKHART LAKE, N.W.T.–The sky is as white as the ground as we drive across the lake ice. Short trees dot the shallow hills along the shoreline while the distance rolls by. Then suddenly, the window fills with black.

PHOTOS: Ice road odyssey

A raven, as long as my arm, flies alongside, so close it can be touched, looking at us in the Jeep.

"The truckers feed them, you know," says Pat McCloskey, riding shotgun in the passenger seat. "The birds will take bread right from their hands at 30 km/h."

It's forbidden, though. "Feeding wildlife while operating/travelling on or near the Winter Road is strictly prohibited," states the rule book. "Penalty, First Offence: Banned from the Winter Road."

There are many, many rules that truckers must adhere to if they want to be flown up here to earn $500 a day, plus all food and expenses. They haul supplies north from Yellowknife to the three diamond mines of the Northwest Territories, but just for the two months each year that the 400-kilometre ice road exists across the frozen lakes of the Barren Lands.

McCloskey, director of community and corporate affairs for Diavik Diamond Mines, hands over the rule book:

No speeding on the ice. Limits are no more than 35 km/h, and down to 15 km/h in some places, even 10 km/h entering and leaving the portages between lakes. Any faster sends a wave of water under the frozen surface that can build with speed and blow the ice, sending a truck down.

No stopping or parking on the ice. Concentrated weight and heat from the truck will damage the ice, perhaps even melting it past its ability to support a 60-tonne truck and load.

No messing about on the ice. Trucks travel in convoys of three and four, spaced half a kilometre apart. All drivers carry survival kits to cope with temperatures that routinely drop below —40C.

And last year, there was a new rule: No media cameras in or attached to the trucks, and no transportation of media personnel. The Winter Road Joint Venture organizers were fed up with the Ice Road Truckers.

"I don't know what I'm doing now," says Alex Debogorski, one of the stars of the cult TV show's two seasons. "They say they want to film a third season but they haven't called me yet. And now I'm losing money because I could be out there driving the Road."

And then he laughs, a deep, rolling laugh, a laugh now recognized in more than two dozen countries and so popular that it can be downloaded as a ring tone. A laugh heard by 3.4 million people in the U.S. alone when Ice Road Truckers became the History Channel's highest-rated show ever.

And it's a laugh that will be heard across Canada next month, when the series' first season debuts March 4 on History Television.

"When it airs in Canada, I have a little bit of trepidation about what's going to come out of the woodwork," says Debogorski, 56, born in Grande Cache, Alta., but a Yellowknife resident since 1976.

"This movie thing has put a twist in my life – things just aren't the same anymore."

Debogorski gets mail from around the world from people who send him warm underwear, bottles of Jack Daniel's whisky, you name it. On the show, he's the religious one, a devout Catholic with 11 children and nine grandchildren.

In the summertime, tourists stop by his house to meet him, and all year long, truckers call to find out how they can get jobs on the ice road. After all, it was Debogorski's photo in last year's People magazine that proclaimed Ice Road Truckers to be "TV's Hottest Manly Men."

Ice Road Truckers is a reality series to its fans and a docu-soap to its critics. In the first season, half a dozen truckers are followed risking their lives on the ice. It's a daylong crawl to the farthest mine — it used to be 600 km, a day and a half, before a more distant mine closed down — and the show plays up the danger for all it's worth.

Every week, the heroic drivers brave whiteouts and bitter wind chill to survive the haul. Every week, the same footage is replayed of a transport truck breaking through the ice to a frigid, watery grave.

But whiteouts are less dangerous at 15 km/h, and the truck cabs are generally warm. Dispatchers along the way close the road if it's deemed too dangerous by the security crews who patrol constantly.

And the crashing truck? It's a one-sixth scale model, four metres long, being pulled through a snowy scene that's made from sugar and shaved ice. It was filmed in California by "some of Hollywood's greatest special effects masters," according to the series' DVD. After all, transport trucks don't crash through the ice anymore.

"As long as you drive within the rules, it's about impossible to wreck," says Debogorski. "For me, it isn't dangerous. In fact it's boring, but TV's got to make something out of all these truckers doing 15 mph on the ice."

One of the longest lake crossings, says McCloskey, is called "Two Movie Lake" by the drivers, because they have time to watch two movies on dash-mounted DVD players as they plod slowly north. The scenery is monotonous and usually dark, and even the magical Northern Lights on a clear night seem routine by the 10th long haul.

Out on frozen Gordon Lake, we pull up in the Jeep Grand Cherokee to a pair of ice inspectors, dragging a radar monitor behind them to measure the ice depth.

"Ice Road Truckers! That fairy tale?" says Paul Nobert of Kamloops, who comes here each winter to work for Nuna Logistics, the road's constructor.

"You watch that show and you think the ice will give way any moment, but I'll tell you – when the ice is three-foot thick, it's not giving way."

The ice does crack under the weight of the big rigs, but this is a good thing. As anyone here will tell you, ice is a flexible membrane across the top of the lake's water, and it will bend under load. Cracking means it's healing itself as the weight passes over. No cracking means the ice is too soft – not strong enough.

In fact, the most dangerous time on the ice is at the beginning of construction season, usually early December, when the road first takes shape. Helicopters fly overhead and measure the ice depth, and once there's a consistent 12 inches of ice – that's 30 cm, but ice is measured in inches up here – Hagland vehicles, tracked and buoyant, head out onto the portages to compress the snow and help the ground to freeze.

At 16 inches, Sno-Cats go onto the ice to clear away the insulating snow. The road is flooded to create ice on the surface and help increase the depth. People and equipment do go through the ice at this time; every several years, somebody is lost. A plate of ice will break away and tip the vehicle into the open water, bobbing back into place afterwards and preventing escape from below. The shock of the cold is swift to kill.

The truckers, however, see nothing of this. By 29 inches, the first lightly loaded transport trucks can head out; this season, it opened last Sunday, the first day of February.

The most fragile area of ice is close to the shoreline, where it is warmest and thinnest. Sometimes, especially if the truck has been travelling too quickly, an axle will break through; the driver leaps from the truck and waits inside the cab of another in the convoy for rescue, and the tow truck will wait for the ice to freeze again properly before lifting the transport out.

The ice gains thickness at about an inch every couple of days. Once there's a minimum of 42 inches of ice, measured in the centre and at each edge of the 50 metre-wide roadway, it can carry whatever load the trucks can haul.

"The days of just driving and stopping and saying 'Gee, the ice looks good here,' are long gone," says Erik Madsen, director of Winter Road operations.

"With this road, safety comes first all the time, and Ice Road Truckers just made a mockery of everything we do."

By the end of the two-month season, the ice can be more than 60 inches thick. The road closes because the snow melts on the land and turns the road to gumbo, not because the lakes can't bear the weight.

We press on north to the rest point at Lockhart Lake, 300 km northeast of Yellowknife and right on the edge of the treeless Barrens, where we'll check on the facility, eat lunch and then turn back for home before the short day finally fades. Our Jeep and a GMC Sierra pickup from the maintenance fleet pass the crawling trucks with ease, though swirling snow cuts visibility and slows our speed. Light vehicles have a speed limit of 80 km/h.

The ice is the best part of the drive, smooth and flat, sticky as pavement in the cold. The portages between lakes are bumpy and jarring, sometimes a steep ascent off the ice for which trucks must build speed to conquer. The radio crackles with conversation among the drivers.

"Welcome back to the ice road," says one trucker to another in his convoy, touching his tires to the ice for the first time this lucrative season. "Up here, there's only two temperatures: Cold, and Effing Cold."

Those drivers are lucky to be working. Loads are down this year. Demand for diamonds has dropped as the world's recession bites into the vanity of humanity. The clear diamonds found in northern Canada have lost some of their lustre.

Ice Road Truckers portrays the season as a desperate race against time to get vital supplies to the mines, too costly to fly in during the rest of the year, but it was only in 2006, an unusually warm season, that the road failed to achieve its maximum capacity.

It made up for it the following year, when the show's first season was filmed and almost 11,000 loads were hauled for a record 330,000 tonnes. This year, though, the target is just 200,000 tonnes of supplies, mostly diesel fuel, cement and explosives. Besides, the mines have been constructed now and their open pits are being replaced with underground tunnels – there's less need for prefab buildings and new gravel trucks.

Those southern drivers who call Alex Debogorski looking for work up here are now out of luck. The 800 drivers of 2007 became just 550 drivers in 2008, and there are fewer still this winter.

This didn't deter Ice Road Truckers, though. The second season is arguably more exciting, as it follows Debogorski and others on trucking missions across the frozen delta north of Inuvik, hauling massive equipment on the (allegedly) less stable ice of the Arctic Ocean.

Will there be a third season? Debogorski, at home in Yellowknife, smiles at the thought.

"You know, a guy told me about an ice road north out of Cambridge Bay, right on the top of Canada, heading a hundred kilometres out over the ocean to some places on the islands. There's a huge truck that hauls sleds behind it, just piling black smoke from the stack straight up into the air, and the Inuit go ahead and clear the road of polar bears.

"That – now that – would be an adventure."


Mark Richardson is the editor of wheels. Email him atmrichardson@thestar.ca

Monday, February 2, 2009

Dylan McLay serves local menu to 250 Torontonians


Dylan McLay, executive chef at The Epicurean is photographed in one 
of the kitchens of the Niagara-on-the-Lake restaurant.
Standard staff photo by Julie Jocsak




Here is a story about my friend Dylan McLay that was in the St.Catharines Standard. We're proud of you.


Teen chef unofficial ambassador for Niagara cuisine


Posted 7 hours ago

MONIQUE BEECH

Standard Staff

Chef Dylan McLay will walk into a downtown Toronto hotel this week and serve more than 900 locally sourced appetizers to a large crowd of senior politicians and economic development officers from around the province.

Preparing food for a crowd that size is stressful for the most experienced chef.

McLay, who prepares fare at the Epicurean Cafe and Grill in Niagara-on-the-Lake, is just 19.

On Wednesday evening, he’ll serve red wine-cured venison hind, Niagara rutabaga butter and Greaves Damson plum jam to showcase the region’s local foods at the Economic Development Council of Ontario’s “Taste of Ontario” reception at the Toronto Marriott Downtown Eaton Centre.

The Epicurean is a member of the Niagara Culinary Trail, which has teamed up with Savour Muskoka, Norfolk County and the Wine Council of Ontario to show off the province’s best at the reception.

But the high profile job of feeding more than 250 hungry provincial and federal government officials and acting as unofficial ambassador for Niagara cuisine doesn’t seem to faze young McLay.

“I’m feeling good about it,” said McLay, who focuses on using local products in his cooking.

“I always feel good about things.

After all, he’s been cooking since he was a mere 13.

The Niagara-on-the-Lake native got his start at the Epicurean, under the tutelage of former executive chef John Woods.

A few years later, McLay “walked away” from his Grade 10 studies at Niagara District Secondary School to dedicate himself to his career. He later got his high school diploma through correspondence.

He eventually left Niagara and got a job cooking at the Stonefield Castle Hotel on the west coast of Scotland, and later returned to work at Wellington Court in St. Catharines, and Toronto’s Alice’s Restaurant, which is owned by Woods.

Last June, McLay went back to the Epicurean to become top chef at the 17-year-old French cuisine-inspired cafe on Queen Street, an eatery acclaimed by dozens of newspapers.

“I’ve been around a little bit for a 19-year-old,” McLay said with a laugh.

McLay has four chefs who work under him right now, but will have a staff of 15 to 20 in the summer.

He’s done a few large-scale events since returning to the cafe, always with confidence.

“You have to be. At this age in this industry in this position, if you show weakness you tend not to do well.”

McLay came up with the Toronto reception menu with the help of Greaves Jams & Marmalades in Niagara-on the-Lake and Lake Land Meats in St. Catharines — both Niagara Culinary Trail members.

Magdalena Kaiser-Smit, director of marketing and communications for the culinary organization, said it’s wonderful to see producers and restaurants working together to showcase the province’s best cuisine.

Niagara food producers need to come together as a united front and sell themselves outside the region, Kaiser-Smit said.

“We’re trying to send the key message that we all need to invest in the treasures that we have in our province,” she said.

“We think the message is important for that particular audience because they’re planning economic development.”

mbeech@stcatharinesstandard.ca

Friday, January 23, 2009

TWO DAYS OFF --> Happy Birthday Melissa







HAPPY BIRTHDAY MELISSA

I have the next two days off and am looking at contacting Aurora Village to see about getting out with the Japanese tourists (I'll think I'm back in Niagara Falls) to see the Aurora Borealis. I also should look into going for a dogsled ride too come to think about it. Charlene a friend of Amanda's just did it so I might get in touch with her about who she went with.


Did you know that Lewiston is now on Google Maps Streetview. If you do a look up of 472 Center Street, Lewiston, NY you can see an image of the Frontier House  http://en.wikipedia.org/wiki/Frontier_House_(Lewiston,_New_York) 

(or for anyone born in the 1980's, where the McDonalds with the drive thru window on the wrong side was... this was one of only two in the world with it on the wrong side) 




I was looking at some different articles on the Toronto Star website tonight and came across this article on a 1958 Supermarket that was recently designated in Scarborough. As someone interested in heritage, I decided that I would share it with you too. A lot of times we make judgements on different parts of our built heritage. One of the places this happens is at Willowbank Estate. When I was a tour guide, many people would ask me "what are you going to take it back too?" Thankfully, we have an estate plan in place now and students who have done research and reasoned with this issue. I am happy to say that they have not overlooked the later era's of the home and gone for a purely 1830's idea. We are going to come to a point where we have erased a lot of our history. The next time you drive through Virgil take a look at some of the 1950's architecture and realize that some day council might move to designate those places too. 

Supermarket evokes time when suburbia seemed heroic --> http://www.thestar.com/News/GTA/article/573256

The Yellowknifer (the local newspaper) is looking for your opinion. Agree? Disagree? Can you add more information to the discussion? E-mail - editorial@nnsl.com. You can sign your own name or make one up. Your email address must be real but it will be kept confidential

Immediate refund for cancelled Jazz flights?

Once again, Air Canada Jazz was grounded after temperatures dipped below -40 C over New Year's. The Bombardier jets the company uses aren't rated for these kind of temperatures. Passengers were told they could wait for the next available flight or a fly at a later date. Is that fair? Or, because Air Canada has decided to remain unprepared for the extreme cold, should they just refund tickets when their planes can't fly?


Here is a good article to sum up what is going on with the York University strike.

Why McGuinty lets York University strike drag onProvince is worried Supreme Court ruling bars back-to-work bill
http://www.thestar.com/News/GTA/article/575279
IN WORLD NEWS, MR. OBAMA GETS TO KEEP HIS BLACKBERRY 


Wednesday, January 21, 2009

Snowing in Yellowknife

Minus 10 and snowing like the Dickens...  (http://www.phrases.org.uk/meanings/233450.html)

I taught some more lessons today some group and some private/semi-private lessons today did some guarding and then a group of us went to Boston Pizza after work. 

When I got back to Ian's I was looking at the TORONTO STAR and came across the two luckiest guys in the world in 2009 so far. Stranded at sea for 25 days in an icebox in shark infested waters off of Australia.




For the students who were awaiting the York University strike vote, 63% of the 69% of CUPE members voted to reject the offer. This puts not only the fall winter semester into July but also messes up summer studies there too. If the strike goes to Friday it will be the longest University strike in Canadian history. With the University saying its not going back to the table, an arbitrator might have to be called to solve this impasse and Queen's Park might have to act too. For the students I am really sorry about this news.

BYE BYE BUSH



My friend Ryan Androssoff was at the inauguration today along with his classmates from the Harvard Kenned School of Government. You can read what he wrote on his blog and what he wrote for the HKS blog too.