Reporting on RainbowReporting on Rainbow
Wartime rationing was nearing its end by the summer of 1947, but for Rainbow Lodge, a renowned romantic honeymoon destination, another type of rationing prevailed. Upon returning from her summer vacation, Pat Wallace reported that it was “poor hunting for husbands at summer resorts”, and that “the chances of nabbing a rich romeo or a plain every-day bread-winner for the future [were] very slim.”
The lack of romantic prospects did not seem to deter Pat Prowd and Pat Wallace, both reporters for Vancouver newspapers who often journeyed up to Alta Lake. Pat Prowd was a reporter for the Daily Province and the Vancouver News-Herald from 1939 to 1960, while Pat Wallace began her career at the Vancouver Sun before moving to the Daily Province in 1944 to be Women’s Editor, retiring in 1982. Pat Wallace’s sister, Moira, married Pat Prowd’s distant cousin, James McCarthy, in 1951, connecting the two families. James had proposed at Rainbow Lodge at Christmastime 1950.

The two women may have been guests at the resort, but they were not afraid of mixing business with pleasure. Pat Prowd in particular “usually lent a hand to Myrtle in the running of the lodge.” According to Dick Fairhurst, “this meant helping the staff clean the main lodge, cabins, and shower house.” Both journalists documented life at Rainbow Lodge in the 40s and 50s, singing the praises of the lakeside community.

In August 1947, Pat Wallace’s column, “Urban Album” publicized the ‘Doin’s Club,” a “familiar institution” of Rainbow Lodge. The club embraced the task of greeting guests at the station, their motto being: “don’t wait to be introduced, just smile and say hello.” The club derived its name from Billy Standard, a veteran of the First World War who purportedly first visited Rainbow Lodge in the 20s. Billy became notorious for referring to Worcester sauce as the ‘doin’s’, and the term quickly became “the by-word of the camp that season,” lending its name to a social club.
The initiation ritual? Drinking a teaspoon of Worcester sauce. With some 1600 members initiated by the summer of 1947, it is no surprise that supply of the condiment remained scarce at the resort.
Winter weather did little to discourage either journalist from making the journey up the railway. In fact, Pat Prowd’s March 1950 visit resulted in a “deep suntan to rival anything she might have picked up in Palm Springs.” Her holiday consisted of wintry picnics at Green Lake, with Myrtle building fires in the snow. Myrtle also adapted her “delicious flaky blueberry pie” recipe for the season, adding fresh snow to the ingredient list. Her guests deemed this variation “pure ambrosia.”
Both reporters spent the holiday season of 1950-1951 at Alta Lake, described as “a winter wonderland of gentle white quiet.” Pat Wallace told the Daily Province’s readers how she was met with “great stars of white” as she disembarked the train at Rainbow Station. The Philips’ house guests danced their way into the new year, dispersing at half past five on January 1st. “High in the mountains,” Pat Wallace wrote, “1951 received a warm hearted welcome bar none.”
Logan Roberts is the Summer Program Coordinator at the Whistler Museum through the Young Canada Works Program.










