Low water, short lead times pose challenges for Sahtu barge season
Last year, no barges were able to sail into the Sahtu region because of low water levels. This summer, two tows carrying multiple barges each are scheduled to travel down the Mackenzie River, making stops in Tulita and Norman Wells, as well as one in Fort Good Hope.
But short lead times to get cargo on board, and higher prices than expected for certain loads, have made the vessels' eagerly-anticipated departures bittersweet for some Sahtu residents.
People in the region were given just four days to get their cargo on the first tow, which left Hay River on July 6, and less than two weeks to make the second, which is currently set to sail on July 26.
Marine Transportation Services (MTS) states online that the cutoff date for getting goods on the second tow was Wednesday, but MTS director Terry Camsell said Thursday that they're actually still accepting cargo, and will continue accepting it for as long as they can.
"When we planned the first trip, we were unsure when the second trip was going to be, of course. So, I mean, you have to pick a date that you're comfortable with," said Camsell. "If in fact we were able to make the first trip faster, then the second trip, of course, would be sooner."
If and when barges leave depends largely on water levels, and also on wildfires and other factors.
Water levels on the Mackenzie River are still well below average, and it's very difficult to navigate in smoky conditions with little visibility, said Camsell.
He also warned that if water levels drop too low, the second tow might not sail at all. If that happens, MTS plans to truck the cargo to Fort Simpson and ship it out from there on chartered barges.
Knowledge of the cargo acceptance extension came too late for Joshua Earls, the owner of Ramparts, a grocery store in Norman Wells.
"We were told the July 9th cutoff," he said, adding it would have helped to know that he had more lead time "because we rushed to get all our stuff there. It nearly killed me."
Earls normally needs two weeks to organize a shipment of groceries, which made the first tow's tight deadline impossible to meet.
When he learned a second sailing was scheduled with a cutoff date just over a week and a half out, he scrambled – begging with suppliers and pulling two all-nighters.
"I thought it was almost impossible too, but yeah, people helped pull through and make this all happen," he said.
Earls got his two trailers of groceries to Hay River on the morning of the stated cutoff date, but even then, he couldn't let out a sigh of relief. He said he was shocked to learn that MTS would charge him much more for his trailers than what he had paid in the past with another barging service.
"When we got there and got our quote, we realized it was almost the same price as flying in our items, and we thought there was a mistake," he said.
For Earls, shipping cargo down the Mackenzie is the economical way for him to restock his shelves. He believed using the N.W.T. government-operated vessel to get his goods to Norman Wells would help keep his costs down, and similarly the prices in his store.
Now, he said, it seems that isn't going to be the case.
Earls said he would have used Cooper Barging Service, but he wasn't certain the company would run barges this summer. Cooper Barging Service declined to comment.
Camsell said Earls' situation is unique, as trailers are rarely used to transport cargo on the river, and that MTS hopes to "come up with a solution for that customer."
Only the first tow heading down the Mackenzie River is set to sail all the way to Fort Good Hope.
That set of barges contains fuel for Tulita, Norman Wells and Fort Good Hope, gasoline for the Inuvialuit Settlement Region, and about 400 tons of dry cargo, including goods bound for Sahtu Northern Stores, said Camsell.
But other organizations in Fort Good Hope couldn't get their orders processed in time.
"We couldn't commit to putting things on the ground without certainty that the barge would go, but the decision to get a barge going was so late that it wasn't feasible for us to make an order," said Arthur Tobac, the business manager with Ne'Rahten Development Ltd. in Fort Good Hope.
Tobac would have wanted to ship up building supplies, like paint and insulation. He said using the barge brings down transportation costs.
Chief Collin Pierrot in Fort Good Hope said the band office hauled up a lot of what it needed for community operations on the ice road last winter.
"We didn't know if there was going to be a barge this year again, so we didn't take any chances," he said.
Camsell said there will be a fuel barge that goes from Tuktoyaktuk to Fort Good Hope around July 20, and that people in Fort Good Hope who missed the first tow from Hay River can try to get their cargo on that ship.
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The Hill
a day ago
- The Hill
Sled dogs and rare earths: Our journey through Greenland's growing pains
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Forbes
a day ago
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Forbes
2 days ago
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From the opening of the family-run business's very first hotel 36 years ago (in Quebec City), long before sustainability became a standard practice, sibling founders Christiane Germain and Jean-Yves Germain took concrete steps to protect the environment with sustainable practices: water and energy management, prioritizing local suppliers, partnering with local artisans, and choosing high-quality, durable materials. Today, they have Green key certification, a global standard of excellence in the field of environmental responsibility and sustainable operation within the tourism industry. They've managed to almost eliminate single-use plastic water bottles with a water fountain on each floor where guests can refill their own water bottles or the carafes found in every room. Sustainable materials have been used throughout the property, including custom furniture manufactured by Renova, a Canadian supplier renowned for its low-toxicity materials. 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Secret Food Tours offer a few super options, including one in Mile End, a journey through Montreal's hippest foodie neighborhood ,with stops at five places and history of the area thrown in (including a stop outside of the Catholic Church of St. Michael, modeled after Istanbul's Hagia Sofia). Mile End, named after London's Mile End, was the birthplace of many creatives including writer Mordecai Richler, musician Leonard Cohen and the band Arcade Fire. The tastings on the food tour can change but generally include a delicious sweet pastry to start, 'street gnocci,' a famous Montreal bagel, a moreish cannoli and of course, the French Canadian classic, poutine. Jean Talon market in Little Italy, Montreal getty Spade & Palacio also offer brilliant foodie walking tours. Started by two native Montrealers, the small independent tour company prides itself on offering non-touristy tours. 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Just 30 minutes south of Montreal is the glorious Strøm Spa Mont-Saint-Hilaire, in the heart of the Gault Nature Reserve. This thermal spa is a little piece of paradise, surrounded by nature, with views of Mont Saint-Hilaire. There are a series of pools in different temperatures, a Finnish sauna, Eucalyptus and essential oil steam rooms and plenty of indoor and outdoor relaxation areas with fireplaces. The Nord restaurant at Strom Spa Mont Saint-Hilaire Bianca Des Jardins The Nord restaurant at Strom Spa Mont Saint-Hilaire is alone worth the excursion, brilliantly showcasing the products and flavors of the region. Smoked duck breast with Jerusalem artichoke; Trout gravlax with fennel confit and a fine Artisanal platter with local cheeses, meat and fish are among the menu highlights. A blissful visit to Strom Mont-Saint-Hilaire anytime is $99 CAD; Monday- Thursday $74 CAD ($64 CAD after 5PM). 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