After the 185 departed with Nelson and Arnie, Paul (photographer) and I walk to the lodge, following fresh bear and wolf tracks all the way in. We move more stealthily as we get closer to the lodge just in case the bear is around. The rifle Nelson insisted I bring along is slung over my shoulder and ready for action. The bear tracks lead right up to the lodge but no evidence of a break in brings a sigh of relief.

Bears can do an immense amount of damage inside a building and the early spring this year has pulled them out of their dens about a month ahead of schedule. Paul starts filming the lodge and area while I get the tractor started and trailers ready to haul out to the runway. The batteries on our solar generating system are in good shape and the solar panels are pumping the amps into the charger, bringing them closer to full charge. I am able to plug in the air compressor and fill it up without starting the generator. The front tractor tires and a couple of the trailer tires have lost a bit of air over the winter and a top up is necessary before moving them out to the runway. When the equipment is ready, Paul catches a ride with me to the strip and sets up his camera in preparation for the DC-3 arrival.

About 1700, we hear the distant rumble of the two big radials and the DC-3 soon pulls into sight. Arnie flies over for a wind check and is soon doing his approach from the North. His smooth landing produces a cloud of fine dust and he rolls easily up to the unloading ramp. What a beautiful sight and everything going like clockwork! One of those rare days in the lodge business!!!

Paul and I drive up to the airplane as the props slowly wind down. We greet the crew and Nelson as they bail out of the big beautiful bird. We are soon pulling out the cargo and stacking lumber off to the side. I take Arnie for a quick look at the lodge while the propane pigs are being offloaded and when we get back the DC-3 is empty. Paul sets up his camera and does an interview with me about the success of the operation and other comments pertaining to lodge resupply.

All too soon, the boys are ready to depart and I film the startup and warm up of the DC-3. With a cloud of dust and a “Hi Ho Silver!” the DC-3 pulls away from the cargo area and taxis for takeoff. I run part way down the strip to film the takeoff and get a good shot of the plane lifting off the runway a third of the way down. I keep the camera rolling as Arnie returns for the obligatory buzz job and he goes roaring by at 40 feet sounding more beautiful than a world renowned symphony. All too soon it’s over and I am left with the wind sighing through the trees and the last of civilization winging its way south to other adventures.

It’s 1900, I have yet to light the fire in my cabin and the air is cooling rapidly as I pull the first load of lumber back to the shop near the lodge. I park the trailer inside and head for the cabin to light the stove. Soon the roaring fire raises the comfort level of the cabin to livable and a can of beans is bubbling merrily away on the stove top. Ahh, what would we do without these modern conveniences? I am so tired I can barely stay awake for my bean banquet. After eating I collapse on my bed and I am soon unconscious.

A gorgeous sunrise greets me after a GOOD night sleep and a breakfast of caribou jerky and trail mix washed down with North Knife Lake champagne (lake water). I head out to the runway for the last load of lumber and three hours later I have it loaded. All the pigs are rolled off to the sides and the cargo area is cleaned up of all evidence of yesterday’s operation. As I am parking the last trailer in the shop, Nelson arrives in his 185 to take me to Churchill and Dymond Lake. He unloads cargo for here and loads up the cargo for Churchill.

I am at the controls as we depart the strip at 1300 and we’re soon climbing through turbulent skies to the calm above the broken cloud layer. The tops of the clouds are much higher than we anticipated but the higher we go, the stronger the tailwind. When we level out at 16,500 feet (that's right 16 THOUSAND feet) we are clocking 175 knots and 45 minutes later it’s time to start the descent into Churchill under clear and smooth skies.

 We pull up to the gas pumps and are amazed to hear that there is no Avgas in town. Fortunately, I have a stash in town. My buddy Norm Preteau arrives to meet us and I get him to drive me to town with my cargo and pick up the gas, and some fresh groceries for my stint at Dymond Lake (at the goose hunting lodge). We are soon back at the aircraft and I fill the tanks with the jerry cans of Avgas while Nelson loads up the aircraft one more time. At 1500 we are back in the air heading for Dymond Lake and 10 minutes later we touch down on the narrow strip in front of the lodge.

Soon I am standing by the off-loaded cargo watching Nelson roar down the strip on his way back to Thompson. His buzz job sends a thrill down my spine as he circles over me on his way South and I start the next chapter in the adventurous life of a lodge operator.

Soon excited hunters will be matching wits with the wily snow goose as our annual spring hunt gets under way for yet another year. There are already thousands of birds in the area and despite the snow being almost gone it still looks like winter with the geese covering every available bit of open ground.

It will be a good hunt.

Lee Brandsma and associates were at North Knife Lake Lodge for opening week 2010 and between the 16 fisherman in the group, they received 15 Master Angler Awards for both Northern Pike and Lake Trout. 

Everyone had a great time, fishing and playing cards until the wee hours of the morning.  I should also mention that all of the guests survived and did not die after eating BBQ Jalapeno Goose Breasts, a common favorite in the Blueberries & Polar Bears wild game cookbook series authored by Helen Webber and Marie Woolsey.

The group was very concerned that they wouldn’t like the goose breasts and would end up being hungry, so they convinced chefs Helen Webber and Karli Reimer to cook up some additional burgers - just in case.  When the meal was over, everyone was full, the plate of goose breasts had disappeared – and all that remained was a plate half full of cold uneaten burgers.  

As expected, Helen and Karli’s goose breasts had won over the hearts of the guests in this showdown. This is why we say, always listen to your guide and never disagree with the cooks.

–  Kent Mitchie

During my first week at North Knife Lake Lodge this spring, my girlfriend Terri came up to help open camp and to see where I work.  Although her stay was a short, it was enjoyable, and I am sure she will be joining me on many more trips to this beautiful northern wilderness.  

When we arrived we found that several years of guide/guest traffic and severe spring ice flows had taken their toll on the old dock.  Lumber for a new dock had been brought in the previous winter, so with the help of fellow guide Damon we began building the new dock. The dock construction was completed in two phases.  Phase one required the building of four floating sections. Phase two was the finishing touches.

The log cribbing was rebuilt and stabilized with more rock. The overall size of the dock was increased to 8 feet wide by 130 feet long. New lightweight poly barrels were used as floats. The dock was constructed with metal corner brackets and steel pins that allow it to flex and pivot up and down without twisting, resulting in a smooth even walking surface without tripping hazards.

And finally, the new dock was built with 2×10 and 4×4 pressure treated lumber.  The result…

We now have a new and improved long-term dock!

 – Kent Michie

Head Guide/Dock Master/Dog Whisper/ Mosquito Tamer/Black Fly Trainer/Baer Slayer/Expert Bull Shipper