I can’t ever remember having a bad meal  in a bush camp. Whether I was at a small operation in the arctic or the bush or in a camp with thousands of employees, the camp cooks were always the key to having happy and content workers.
During the summer of 1972 I was at Nachikapau Lake in northern Québec, on a Geological Surveys of Canada contract. On that job we had the best cook I’ve ever encountered at an isolated bush camp anywhere. His name was Paul Behan, and he was from Winnipeg.
Paul was never in a bad mood. His sense of humour and constant teasing kept all of us in a great frame of mind. His “north shore pudding” – as he called his version of Yorkshire pudding – was the best I’ve ever seen and tasted, without doubt.
Several years later, in July of 1976, I was in Winnipeg to meet up with the party chief for the Urangesellschaft project that was to begin in the Northwest Territories at Sissons Lake and Gravel Hill Lake. He was desperate to find a cook, since his had cancelled at the last minute. With the job about to start in a couple of days, I told him about Paul. In no time we had rounded him up and Paul was en route with us to start the contract.
 Well, there was that one cook at a tourist lodge on Pakashkan Lake in northwestern Ontario, but she started drinking before breakfast and stayed drunk for the rest of the day. Fortunately for all of us on that Ontario Department of Mines contract, we didn’t stay there for very long. Back to top