Normally, riding up chairlifts is what it’s all about – but that’s in wintertime. In the summer, its better to ride down chairlifts because of the view. Above is a time lapse from Blackcomb Mountain – from the top of 7th Heaven to Blackcomb Base. Recorded July 15, 2009 when it was nice and dry. This summer might be a different story as the top portion of the mountain is still under a layer of snow – more than 2 metres in some places!

June 15, 2010:

Initially, I wasn’t sure what to do with the photos – over 2000 of them. However, time lapse and some music make it bearable and give it some justification for my effort.

Bon appetit.

Recorded from November 14, 2009 to May 24, 2010 with a digital camera that took a photo every 30 minutes; the film is comprised of over 8000 images. It was taken from the taco-cam perched on a windowsill above the deck in the house that I live.

The Champ

I’ve just crowned popcorn as the undisputed champ of the snack world. I’ve made it a few times in the last week or two and it’s been a highlight of my food consumption recently. It’s fun to make, tastes great and is good for you!

If you’ve never made it on the stove-top before you must try it! In a 3 liter pot, add two tablespoons of oil, enough popcorn kernels to cover the bottom of the pot and heat on medium with the lid on. Wait for the first kernel to pop and then turn down heat to low-medium. Move the pot back and forth with the lid slightly ajar to let steam escape – but not too much or the kernels will escape. When the popping slows, turn heat off and continue to move the pot back and forth. When popping slows considerably, remove from heat – pour into a bowl and add toppings.

The above 3l pot has about 280 calories. Most of the calories (240) are from the olive oil and the rest from the popcorn. If you’re worried about fat – don’t. I use olive oil which is pretty good for you and you also need fat to absorb some of the vitamins in corn. Plus it’s much tastier than hot air popcorn; less greasy, chemicals and wasted packaging than microwave popcorn. It requires less than 5 minutes to make this. Not much more time than microwave popcorn. The ingredients cost only about 25 cents.

Making popcorn on the stove is like cooking – but more immediate gratification; add any topping you like – ever tried curry powder? It’s also relatively healthy! That’s why popcorn is the champ!

If you have a pot with a glass lid – you’re in for a treat! I made it recently in one and it was pretty cool. I’ll have to make it again and film it!

April Fool – Chalk Circle. A song I heard on the radio today. Shazam on my iPhone couldn’t figure it out; but I managed to somehow pull it out of the archives.

Yesterday, trying to make a hung-over friend feel better, I mentioned how beer makes one smarter by killing off the weakest brain cells like killing off the weakest buffalo in a herd – à la Cliff Claven in Cheers…

“Well ya see, Norm, it’s like this. A herd of buffalo can only move as fast as the slowest buffalo. And when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members. In much the same way, the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine. That’s why you always feel smarter after a few beers.”

Beers on the weekend. Click here for the slideshow or click on the image below to advance to the next image.

Blackcomb burning

After a lightning strike last Thursday, a fire started on the Crystal Ridge area of Blackcomb Mountain. It was mostly contained within the first day as I’m sure workers were pulled off the 100 or so other fires burning in the province. I imagine fires in Whistler are given some sort of priority over other fires given the high profile nature of the location.

For the many firemen in town for the World Police and Fire Games, I wonder if it was a treat or a horror show for them to watch the mountain burning.

As of yesterday, four days after the original fire another fire started on Ruby Bowl, an area with very steep terrain. Blackcomb mountain was closed to tourists and hikers for a few days after the original fire, but remains open after the new fire on Ruby Bowl yesterday. Whistler mountain and the Peak 2 Peak are open with the exception of the backcountry trails which the province has issued a voluntary ban on hiking due to the fire risk. It’s been an eventful week.

As I know all of you like watching stuff burn, here are my photos from the fire. Click on the larger image to advance to the next one. If you’re on a mobile device, click here to view the images.

Beetle Kill

The red areas represent trees that are dying as a result of an infestation by the mountain pine beetle. The beetle is not new to BC, but warmer weather conditions have enabled the beetle population to flourish. According to a 2006 report by Natural Resources Canada, “50 per cent of the mature pine will be dead by 2008 and 80 per cent by 2013.” It is a almost unbelievable that this could happen in such a short period.

Total Area Affected by Mountain Pine Beetle in Western Canada (Natural Resources Canada)

The devastation isn’t limited to BC, much of the forest in the western United States has also been affected. The only thing that might end the outbreak is a winter low of -40°C or a sudden cold snap in early fall or late spring of -25°C . Here’s one vote for a new ice age.

More information about the mountain pine beetle can be found at the BC Government website.

Pillow Talk

I always find it funny when I see bags of potato chips in a town that is at a high elevation. Whistler isn’t that high at 670 m/2,198 ft but when the chips are packed at near sea level and then brought to a higher elevation, it’s a bit puffed up – enough to be used as a pillow in a pinch. But I wouldn’t take my food to bed with me.

It’s simple science and great entertainment as explained by this science teacher in Mussoorie, India (elevation 1,826 m/5,991 ft). I wonder how puffed up the bag would be if I took it to the top of Blackcomb Mountain (elevation 2240 m/7349 ft). Maybe this has to be done.

Lost and found

The original goal was to hike/climb 7th Heaven on Blackcomb mountain – which we did. However, on the way up we started collecting garbage. We found the usual objects including water bottles, beer bottles, cans, goggles, clothing, skis, ski poles, two-way radios and the best of all, $125 (US) and a money clip. Maybe that was some good karma for picking up garbage and lost objects.

During the winter season, similar objects are found every day – especially cell phones and wallets. Whistler is a fairly good place to lose thing and have them returned. I recently left my credit card in a restaurant. I didn’t discover it missing until a few days later. When I did realise where I left it, I called and they did indeed have it. I retrieved it shortly after that without any hassle of getting it replaced.

I normally don’t carry cash with me – maybe for fear of losing it? However, banking is different that what it used to be. With ATMs and credit cards, cash is almost unnecessary in large cities and popular resorts. I can’t think of any place in Whistler that does not accept credit cards; and I think every merchant does because Visa is a worldwide sponsor of the Olympics. Even my lift pass is connected to my credit card so I don’t even need to carry a credit card with me when I’m on the mountain. Replacing a lift pass is easier than replacing a credit card or wallet. I’m not sure why people still carry cash.

The set from the day is below; click on the larger image to advance to the next one. If you’re on your iPhone or can’t see it, click here.

Rainbow Lake, Whistler's water supply.

After hiking to Rainbow Lake in Whistler, I started to think about where our drinking water comes from and how we use it.

In 1988 when I traveled to Europe for the first time, it seemed a bit odd to drink bottled water. However, everyone seemed to do there and it was the norm for Europeans. Growing up in Canada, I drank unfiltered tap water. As the population grew, so did the strain on the system. Water treatment facilities started to add (more?) chlorine to the tap water and I could really smell it in tap water. In the summertime when it got really warm, the Toronto tap water smelled like algae. This was really unpalatable to me and I started drinking bottled water – like the Europeans. However, this was costly and also created a lot of waste. I moved to an in-home water filter system, however, this removed the bad things (chlorine, algae, eliminated plastic bottles, etc.) but also removed the good things like minerals. This was a no-win situation.

When I look at where the water supply comes from, it makes me shudder. In Toronto, the tap water comes from Lake Ontario. Lake Ontario is also one of the most polluted lakes of the great lakes and dare I say it – in the world. There have been instances when periods of heavy rainfall caused sewers to overflow and have raw sewage run into Lake Ontario. Toronto, Kingston and other Canadian cites are have had similar instances. This happens worldwide and there are probably worse instances than these, but it doesn’t make it acceptable.

The treatment and necessary measures to ensure a safe water supply are required by the large concentrations of population in large cites. Even our food supply is similarly concentrated in factory farms and agriculture that also pollute our environment. I’m not sure what kinds of long term effects that this environment could cause to our health and economy, but the  possibilities are frightening.

It is tough to find a healthy balance between our health, lifestyle and food choices. However, after moving to a smaller town, I have one less thing to worry about and drink unfiltered tap water with peace of mind.