Hiking: Johnston Canyon

During the summer of 2021 we took a pair of casual family vacations to the mountains. The first and more southern of these was a trip to the proximity of Banff National Park. Four nights in Canmore, Alberta a mountain town just outside of the national park boundary served as the staging point for a number of family hiking days in Canada’s keynote wilderness area.

for whatever one photo is worth:

The effort it required us to reach the trailhead of this meandering family hike belied the apparent popularity of this mountain attraction.

Johnston Canyon is among the original generation of tourist hikes in this part of the National Park. Where most hikes in the area are marked by a small parking lot and a wooden sign at the trailhead, Johnston Canyon had a large paved parking lot, a tourist information kiosk, a plumbed bathroom facility, a teahouse, an ice cream shack, a restaurant with a balcony, and sat across the road from a medium-sized hotel. All this roughly thirty kilometers outside of Banff, down a secondary highway (which happened to also be partially closed to accommodate pedestrians and cyclists during the pandemic) requiring a lengthy (but very scenic) drive to reach.

The canyon itself is the showcase of the hike.

A small river with a series of small waterfalls has spent millions of years cutting a jagged gash across the face of the mountain, and the multitude of family hikers walk alongside, into, and over said canyon in an effort to reach the epic upper falls (or further for more adventurous sorts with more time on their hands to complete the extra four kilometers in each direction.)

To assist with the experience of closely encountering the scenery (and likely to avoid losing tourists to off-trail tumbles over cliffs, et cetera) a large stretch of the path is composed of suspended walkways clinging to the cliffs, concrete and steel spiked into the granite and welcoming tourists to explore nature in a kind of sanitized yet surreal safety mode.

We strolled up to the various waterfalls, took many photos, and found ourselves carrying the dog along most of these steel walkways (thank goodness she’s only four kilograms) because the gaps and the noise were a little too overwhelming for her little puppy brain.

On the way up we seemed to be ahead of the bulk of the crowd, only meeting a handful of descending adventurers. But on our own descent we passed literally hundreds of people, usually in groups of two, three or four, often want to meet our dog as they passed, and all slowly making their way to bear witness to and snap a selfie with the marvel of nature.

I find that it is a conflicted sort of thing for me to visit these places.

On the one hand they are popular because they are amazing and accessible and worth visiting, and have been that way for a long time, allowing many people to experience something awesome and inspiring.

On the other hand, the Disneyland-style crowds one can encounter in a popular hiking area spoils the very thing that one goes there to see, the majesty of nature and the tranquility of such an epic space.

Maybe if it wasn’t so hard to reach, it would be more of these all of things, and probably both better and worse for it.

Short: Dusting

The inevitable happened.

We woke up this morning to the first snow of the season.

True, it wasn’t much more than a light dusting, bits of white clustered onto the outdoor furniture and holding stubbornly onto the shady places in the still-green grass.

But it was snow.

Just a little bit.

Though enough to signal the end of something, and the start of something else.

Something a lot chillier.

Boston Pi (Virtual)

Most everyone I know in the running community knows that in addition to Canadian thanksgiving, this weekend is also the Virtual Boston Marathon.

At least five people I know signed up for the race, which thanks to the pandemic was a once in a lifetime opportunity to run through your own streets, track it on the Boston Marathon app, and call it an official run.

I did not sign up.

… but I did go out on the dawn trails with a trio of friends who had signed up to run the pandemic version of the famous race.

When three of us tag-alongs met up with them early on Saturday morning near a local park, the sun was just peaking over the horizon and they had been at it for almost ten kilometers already.

We trotted into step with their route, followed it as it wend its way along the river, up in the neighbourhood, down into a local recreation area, and around the back side of a golf course. After about eight kilometers of support running, we turned back to where we’d left our cars … and ultimately logged just over thirteen klicks total even as we zoomed past a half dozen other virtual Boston’ers with their race bibs or support cyclists or multi-coloured tutus plodding along with fierce determination through the morning trails.

Our thirteen was not quite a marathon. Obviously. Not even quite a half marathon. I later calculated that my logged distance of 13.43 km as per my GPS watch, worked out to almost exactly one pi of a marathon. Weird. After all, forty two point two kilometers divided by thirteen point four-three kilometers equals three point one-four, or pretty much as close to one pi of a marathon as my technology can measure.

Mathematics and adventure collide on a Saturday morning in a curious way, it seems.

And then the event ended, and we cheered in the actual racers across the finish line via text message, as they completed their virtual distance … and won their real medals.

Sourdough Science Saturday

My starter is a little over two and a half years old and as I alluded to in my previous post I’ve baked about two hundred and fifty-ish loaves of bread with it, pre- and during pandemic.

You would almost think I would understand it better.

About an hour ago I pulled my Thanksgiving loaf from the oven and it turned out great.

All around, I followed my basic twenty-four hour prep-and-proof plan, the process I’ve been fine tuning for years even before this starter, and which works for me fairly consistently.

Only it sometimes doesn’t.

Like this summer.

This summer we had a heat wave for a solid month where the temperatures outside rarely dropped below twenty-five degrees at night and routinely stuck in the mid-to-high thirties during the day. Also, it rarely dropped below twenty-five degrees in our house (including the kitchen) which was a nightmare, the waking kind, because I could hardly sleep in those conditions.

All the bread I baked during this month flopped.

Poor rise. Dense crumb. Edible … but not enjoyable.

And at the time I got it into my head that the heat was putting my yeast into some runaway proof and I was missing the window to bake it and get a good loaf.

However.

I’ve had a few months to think about this, and my nineteen degree kitchen (where I proofed today’s loaf to within one standard deviation of perfection) only added another layer of evidence to my theory.

“You’d think the yeast would have liked the heat.” Went the conversation with my wife. “But I think my yeast aren’t loving it.”

Not all yeast are created equally, after all. In fact, there are fifteen hundred known varieties of yeast, and the yeast that come in the little envelope from the grocery store may have very little lineage in common with the yeast I caught in my kitchen two and a half years ago.

The yeast from the store are bred to grow consistently, quickly and thrive at warm temperatures.

I’d be willing to bet that whatever yeast I found thriving in my kitchen air and trapped in my starter probably prefer, say, a dry central Canadian climate and do quite well in my nineteen degree kitchen. Wouldn’t it make sense, after all, that the most common yeast floating around my house were probably plentiful enough to be caught because they actually favoured … preferred … had maybe even adapted to … the conditions of my house?

So, back in June when my house was eight or nine degrees warmer than normal, those nineteen-degree-loving yeast … well, they made some garbage bread.

And today, when my thermostat is regulating the house to optimal conditions for both me and my yeast … well logically they made a loaf of awesome bread.