Day 0 - Orientation

Today was spent indoors learning the ropes of the "housekeeping" part of the tour.

Rider Safety:
Observe all traffic laws, keep aware of where you and the riders around you are, and above all,
Don't Crash.

The Layout of the Truck:
Where our stuff is stored while we are riding, and where the kitchen gear and mobile mechanics equipment is for working on our bikes when they need it.

The Camp:
Each campsite we stay in will have its own specific peculiarities, but we should pitch our tents when we get into camp (unless it is raining heavily, when we should wait for a break in the rain).  Apparently the wildlife we should be most fearful of are not bears, coyotes, elks, mountain goats or skunks which we should see along the way, but the fearsome chipmunk.  We have been advised to keep no food or food wrappers in our tents, or anything else that we care for.  On previous tours, these savage beasts have been known to gnaw through tents, clothing and backpacks to get at food wrappers.  It would not be too much fun to face the hoards of mosquitoes (apparently the Provincial bird in the summer months in Saskatchewan) with a gaping hole in the tent.

Feeding the "Peleton":
Unlike on the Tour de France where the riders have personal chefs and personalized menus to replenish the calories burned in the day, we basically cook for ourselves.  Our drivers get the needed provisions, the six Galley Teams each cook dinner and breakfast for the entire group once every 6 days.

I am on Galley Team 1 and offered to be the Crew Chief, which I believe to be a Jack of All Trades helping out where needed, and letting the drivers know what is running short in provisions.  As is tradition on the Tour (and unbeknownst to me when I volunteered to be the Crew Chief) the first meal (this evening's) prepared for the group is prepared by the 6 Crew Chiefs.

Tonight's menu was Spaghetti and sauce and Salad with a homemade Balsamic Vinaigrette.  The pots we use are about 20 gallons and take about 4 minutes to fill from a hose running full out.  It is quite the challenge to drain 10 lbs (dry) of cooked spaghetti into the colander, but we managed to do so without spilling any on the ground. Given the nature of our kicthen floor, the "5 second rule" does not apply.  Having learned the ropes of the kitchen and cooking duties, our team gets to cook the first dinner and breakfast.  Tomorrow night we camp by a fish farm so fresh trout is on the menu.

Everyone devoured the meal in preparation for tomorrow's official start and 50 mile ride.

We were once again blessed with perfect weather, despite being indoors all day.  I wonder if everyone would have been as hungry if it had been raining sideways with a 30 mph wind.  From what I have experienced of the group, I think so.

 Off to my last sleep in a real bed until the end of July in Thunder Bay.

Did I mention that I am having a great time and that this is living up to my expectations.  the next two days are riding up the delta of the Fraser River Valley, after which the climbing begins.  This may be my last posting for a few days as I am unsure of what type of network access we will have.

Eastward Ho!!!