In the midst of World War II, the Canadian National Railway embarked on an ambitious project to transport troops and supplies across the vast expanse of the Alaskan wilderness. This two-menus campaign was a testament to the railway's resilience and determination.
Between 1944 and 1945, two menus were prepared for the "Triangle Tour," a route spanning from Vancouver to Dawson City via Whitehorse. These menus catered to the diverse dietary needs of soldiers stationed in Alaska.
The menus featured hearty, locally-sourced dishes that would sustain men on their grueling journey through subzero temperatures and rugged terrain. Dishes like salt pork stew, venison pie, and dried beans were staples for these travelers. The menus also included traditional Canadian fare, such as Montreal-style smoked meat sandwiches and fish from the St. Lawrence River.
Each menu was carefully crafted to meet the unique demands of the soldiers on board. The "Triangle Tour" exemplifies Canada's remarkable capacity for innovation and resourcefulness in the face of adversity. This two-menus campaign is a fascinating glimpse into the history of Canadian railway engineering and logistics during World War II.
