June 3, 2013 - Klemtu to Hartley Bay via Tolmie Channel, Kay Reach to Hartley Bay - 64 Nautical Miles

We departed Klemtu at 6 am and proceed up the long narrow Tolmie Channel.  Our eyes were peeled for the elusive Kermode Bear, or "Spirit Bear"which is a sub-species of the black bear and only resides on or near Princess Royal Island. Our route runs along the narrow channel next to the Spirit Bear's habitat.  It is not an Albino but the recessive gene appears in 1 out of 10 bears born near that region.  There are many native legends about it's appearance.

We planned the current in our favor and motored - sailed along at 8 - 10 knots.

We watched intently to no avail.  The "Creator" kept the  Spirit  Bears all to herself today

We recognize the lovely waterfall at Butedale.  As we tuned in to the bay it was apparent how much nature had reclamed from the old cannery site since we last saw it in 2008.

The main Warehouse building had completely collapsed and the tired old buildings appeared to be waiting in line for the next one's demise.

In 1909 until 1950 this was a thriving community of approximately 400 people.  Now it has a population of one.

He fights the losing battle with nature day by day one board at a time.  He will welcome you and share stories of the "Glory Days" while just in the background Mother Nature comsumes the site with her mighty fangs.

Lou the caretaker of Butedale
(Photo by Ocean Flyers)

Lou waived at us as we circled by with a forlorn look on his face.  We did not stop even though the abandonned building tries to lure us in with the promise of "Ice Cream" long since melted and gone.

 I cooked up some Side Striped Shrimp that a nice Prawner gave me in Port McNeill.  He tole me they only sell the White Spot Prawns but sometimes Side Stripes get in the net.  They are vegetarian and only eat Kelp.  I steamed them in Beer, onions, garlic, black pepper and red pepper flakes.

 When we arrived in Hartley Bay there was no room for us at the dock so we continued to the nearby Coghlan Anchorage.  I peeled the shrimp in the cockpit while the guys put the anchor down.

I made a delicious salad with Romaine Lettuce, onions, celery, tomatoes, sprouts, toasted almonds and my Balsamic Vinegar and Virgin Olive Oil Dressing.

We enjoyed our salad with a glass of white wine in the cockpit surrounded by peaks of glaciated mountains, puffy white clouds, brilliant blue sky and emerald green water.
Another day in Paradise!