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One Country.
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August 8, 2007
Long Hot Days Trigger Healthy Appetites
Amid scorching summer heat CPR workers including Mike Plante of Winnipeg (left) and Eric Peach, of Winnipeg Beach, Manitoba stay on track to trouble-shoot this piece of equipment near Metiskow. The unit that takes out old ties was being lifted by a small crane so that that the two men could repair it. Photo right meanwhile shows some of the over four dozen workers lining up for one of their hot daily meals. ©Provost News Photos.
Breakfast for 54 Railway Crew Begins at 2:45 a.m.
• 87,000 Ties Being Replaced
Breakfast is served every morning at 2:45 a.m. in a railway car parked at Provost for approximately 54 Canadian Pacific Railway workers as they work on a maintenance project in the area.

That means that head cook Norman Berakos of Nova Scotia is up at 1 a.m. each workday, followed by helpers an hour or so later.

There are 30 railway cars parked on a second set of tracks in town that serve as both sleeping accommodations, dining and meal preparations.

The men have been working on the CPR line starting at Hardisty—and have recently been in Amisk but are now in the Metiskow area, replacing thousands of ties as they move towards Provost and ultimately Wilkie by the end of August.

The crew has been out in the heat working 10 hour shifts, four days per week, say Mike Plante of Winnipeg and Eric Peach of Winnipeg Beach, Manitoba.

The project, when completed will see 87,000 rotted ties replaced and some of the track re-aligned so trains can move at a more consistent speed down the 135 mile stretch of steel.

The breakfast is over by 3:45 a.m. each day when two busses rumble down the road at 4 a.m. to take the workers to their sites.

Berakos along with helpers Janice Doubleday (the only woman on the work train), and her son Murray of Nova Scotia and baker Peter Durlec see to it that lunches are prepared to send with the crew for their meal out on the job.
Berakos said during an interview with The Provost News in his Ontario-based North Star Frontier Services kitchen car that he changes the menu daily and sends sandwiches, sweets and fruits with the workers before he returns to get ready for supper which gets underway at 2:30 p.m. when busses return.

The buffet-style serving is over in about an hour though exceptions are made for workers who are working late, says the Red Seal-certified chef who has been cooking for over 25 years. Only the last two years they’ve been cooking on trains but he and his helpers have experience cooking at other remote rig camps across Alberta.

Rest of story in August 8 edition of The Provost News.
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M.D. Shop in Hughenden to be Re-built
Full story and photo in August 8 edition of The Provost News.
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Slo-pitch League Champions
The Bangers slo-pitch club recently won the mixed league championship. They played the Titans club and lost that first game by one point on July 10 and won the second two games straight by one point on July 12.
Full story and photo in August 8 edition of The Provost News.
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Street Spokesman
This week we ask : "If You Could Own Any Car in the World, What Would It Be?"
. . . and we heard opinions from Curtis Barton, Lorna Hager, Brent O’Hara, Richard Perry, and Doug McMartin.
Check out the August 8 edition of The Provost News for their answers.
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This, along with many other stories and pictures can be found in this week's edition of The Provost News.
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