bryan trottier: just wanted to be one of those guys that can be relied on all the time

At the age of seven, Bryan Trottier told his mother he wanted to be a teacher when he grew up.

A year later, Jean Béliveau changed his mind. Trottier can’t forget the moment that fixed his future: it was 1965, April, when he watched the Canadiens’ captain take hold of the Stanley Cup. “He didn’t pump it up over his head the way players do now,” Trottier recalls. “Instead, he kind of grabbed it and hugged it.” There and then, Trottier told his dad: someday I want to hold the Cup just like that.

Better get practicing, his dad told him.

So Trottier, who’s now 66, did that. The son of a father of Cree-Métis descent and a mother whose roots were Irish, Trottier would launch himself out of Val Marie, Saskatchewan, into an 18-season NHL playing career that would see him get hold of the Stanley Cup plenty as one of the best centremen in league history. Before he finished, he’d win four championships with the storied 1980s New York Islanders and another pair alongside Mario Lemieux and the Pittsburgh Penguins. Trottier was in on another Cup, too, as an assistant coach with the 2001 Colorado Avalanche. His individual achievements were recognized in his time with a bevy of major trophies, including a Calder Trophy, a Hart, an Art Ross, and a Conn Smythe. He was inducted into the Hockey Hall of Fame in 1997.

Trottier reviewed his eventful career in a new autobiography, All Roads Home: A Life On and Off the Ice (McClelland & Stewart), which he wrote with an assist from Stephen Brunt, and published this past fall. In October, I reached Trottier via Zoom in Garden City, New York. A version of this exchange first appeared at sihrhockey.org, the website of the Society for International Hockey Research.

What brought you around to writing an autobiography now?

I’ve been asked to write a book for a long, long time, probably 40-some years. But when I was playing and coaching, I just didn’t want to give any secrets away, or strategies. I’m a little more of an open book now, like when I do speaking and going into Native communities and talking to the kids. And they enjoy the stories, and those are the stories I love to tell. I really don’t dwell on negatives all that much, I really kind of look toward the positives. And there have been a heck of a lot more positive than negatives. I think when people are looking at headlines — negative headlines always seem to make stories a lot more interesting. But I’m not like that. I try to move on as fast as I can, and start making good things happen for me and my family. So that’s really what I’m talking about.

All Roads Home is a very positive book, all in all. But you’re also very frank about the challenges you’ve faced, including the deaths of your parents, and being diagnosed with depression. Those can’t have been easy subjects to get down on the page.

No, well, because I’m kind of an open book, I really don’t have a problem talking about a lot of stuff. The things I focus on are obviously the more … fun stuff. I bring the other stuff up to let people know that this is part of me, I’m human, there’s nothing that horrible about it. The really cool thing is that, out of that, you get some introspection, you get an opportunity to feel loved and supported, especially by family and friends, and the hockey world in general. And the stigma about some of that stuff is … you always say to yourself, oh my god, it shows weakness, or whatever. It doesn’t. It just shows that you’re human. And people rally. I rally for my friends when they have troubles or hardships. 

This COVID thing really left a lot of people like disconnected. It was really rough on a lot of different folks. And those moments of darkness, there’s nothing wrong with that. That’s just human. A little bit of struggle: don’t worry about it, you know, just reach out. And you reach out, you’ll be surprised how people rally for you. Mental wellness and mental health is kind of a hot topic right now, thank god. So, yeah, whatever I can do through just stating something in a little book like this, if it helps a few people, great.

You worked with the writer Stephen Brunt on this project, one of the best in the hockey-book business. What was that like?

Stephen was fantastic at jogging my memory and reminiscing and checking up on me every once in a while, my memory, when I stumbled. But what I found was that the chronological order that he provided, and the structure that he provided, was fantastic. We did it all by phone. And the manuscript was thick, then we had to review it and edit it and condense it, throwing some stuff out, while still making it sound like my voice. So that was a little process.

And Joe Lee was a great editor, and you need that, I needed that, because I was a rookie writer. It was really kind of fun how it formed. And my daughter, who’s a journalism major, she was of great help. And then my other daughter was my sounding board. So I had a good team, it’s kind of like hockey, you know, we all rely on each other. Looking back, I call it my labour of joy.

The book starts, as you did, in Saskatchewan. Talk about a hockey hotbed: Max and Doug Bentley, Gordie Howe, Glenn Hall, Elmer Lach, and you are just of the players who’ve skated out of the province and on into the Hall of Fame. What’s that all about? 

[Laughs] Go figure how that happened. But yeah, I’m so proud of Saskatchewan. When I found out Gordie Howe was from Saskatchewan, that really gave me a boost. When you’re little province producing really great hockey players, it gives us all a sense of pride, about where we come from, our roots, our communities. I think every little town in Saskatchewan is like my little town. We’ve got grain elevators, a hotel, we’ve got a beer parlor, a couple of restaurants. We definitely have a skating rink and curling rink, right? I think a lot of little towns in Canada can relate to this little town of Val Marie, because it really is a vibrant little community.

He had the audacity to be from Quebec, but on and off the ice, Jean Béliveau was such an icon, for his grace and style as much as his supreme skill. What did he mean to you?

He was the captain, he was the leader. He played with confidence and, like you said, he had this style and grace. He just looked so smooth out there. He was just a wonderful reflection of the game. Everything that I thought a hockey player should be, Jean Béliveau was. And Gordie Howe, too, Stan Mikita. These guys were my early idols. George Armstrong, Dave Keon. I’d go practice, I’d try to be them. But Béliveau was above them all. And my first memory of the Stanley Cup was Jean Béliveau grabbing it.

You talk in the book about the Indigenous players you looked up to, growing up. How did they inspire you? Did they flash a different kind of light?

Well, they were just larger than life. Freddy Sasakamoose … I never saw him play, I just heard so many stories about him from my dad, who watched him play in Moose Jaw. He was the fastest player he’d ever seen skate.

When I saw players like Freddy Sasakamoose and George Armstrong and Jimmy Neilson, I said, maybe I can make it, too, maybe there’s a chance. Because those are the kind of guys who inspire you, give hope. So, absolutely, we revered these guys. They were pioneers.

There’s a lot in the book highlighting the skills of teammates of yours, Mike Bossy and Denis Potvin, Clark Gillies, Mario Lemieux. Can you give me a bit of a scouting report on yourself? What did you bring to the ice as a player?  

I didn’t have a lot of dynamic in my game. I wasn’t an end-to-end rusher like Gilbert Perreault. My hair wasn’t flying like Guy Lafleur’s. I didn’t have that hoppy step like Pat Lafontaine. Or the quick hands of Patrick Kane or Stan Mikita. I was kind of a give-and-go guy, I just kind of found the open man. And I made myself available to my teammates for an open pass. Tried to bear down on my passes and gobble up any kind of pass that was thrown at me.

I think when you work hard, you have the respect of your teammates. I wanted to be the hardest worker on the team, no one’s going to outwork me. It’s a 60-minute game, everything is going to be a battle, both ends of the ice, I would come out of a game just exhausted.  

And I really prided myself on my passing, on my accuracy, and I really prided myself on making sure I hit the net — whether puck went in was kind of the goalies fault. And I prided myself on making the game as easy as possible for my teammates, at the same time. If they threw a hand grenade at me, I gobbled it up, and we all tapped each other shinpads afterwards and said, hey, thanks for bearing down. That’s what teams do, and what teammates do, and I just wanted to be one of those, one of those guys that can be relied on all the time.

You mention that you scored a lot of your NHL goals by hitting “the Trottier hole.”

Yep. Between the [goalie’s] arm and the body. There’s always a little hole there and I found that more often than I did when I was shooting right at the goal. We always said, hit the net and the puck will find a hole. Mike Bossy was uncanny at finding the five-hole. He said, I just shoot it at his pads and I know there’s always going to be a hole around there. So I did the same thing: I just fired it at the net. If the goalie makes a save, there’s going to be a rebound. If I fire it wide of the net, I’m backchecking. It’s going around the boards and I’m going to be chasing the puck.

But Mike had a powerful shot. And Clark Gillies, he had a bomb. When I shot, I’m sure the goalies were waiting for that slow-motion curveball. They often got the knuckleball instead.

The last thing I wanted to ask you about is finding the fun in hockey. You talk about almost quitting as a teenager. With all the pressures for players at every level, I wonder about your time as a coach and whether that — bringing the fun — was one of the things you tried to keep at the forefront?

Coaching was fun for me on assistant-coaching side because you’re dealing with the players every day, working on skill, working on development, working on their game. As a head coach,  you’re working with the media, you’re talking to the general manager, you’re doing a whole bunch of other things, other than just working with the players. But you know, the fun of coaching for me it was really that that one-on-one aspect. There’s so many so much enjoyment that I got from coaching. And I hope the players felt that. When the coach is having fun, they’re probably having fun.

Signal Close Action: Bryan Trottier buzzes Ken Dryden’s net at the Montreal Forum on the Sunday night of December 10, 1978, while Canadiens defenceman Guy Lapointe attends to Mike Bossy. Montreal prevailed 4-3 on this occasion; Trottier scored a third-period goal and assisted on one of Bossy’s in the second.  (Image: Armand Trottier, Fonds La Presse, BAnQ Vieux-Montréal)

 

This interview has been condensed and edited.

 

the steaks of ’72: everybody suspected sabotage

 If a Canadian hockey player could be said to have a security blanket, that’s what it would look like: his wife, a thick steak, and a cold Canadian beer.

• John U. Bacon, The Greatest Comeback: How Team Canada Fought Back, Took the Summit Series, and Reinvented Hockey (2022)

In Canada, all that matters is this: we won.

It was 50 years ago this September gone by that the best of our hockey best beat the Soviets in Moscow in the final and deciding game of the 1972 Summit Series. It could have gone either way, as the sportscasters say: a last-minute goal by Paul Henderson was the difference. No-one could call it a glorious goal. It was more of a desperate shunting of the puck over the line, after which a snow-shovel raised high in celebration might have been more appropriate than the stick that Henderson actually brandished.

Doesn’t matter. Canadians know now, as they always have, why their team won: hockey is ours + Canadian heart (almost) always trumps foreign guile and/or finesse + in the battle between our way of life versus theirs, no contest + Henderson, in Moscow that week, nobody was going to stop that guy.

And yet. In the flurry of last month’s 50th-anniversary commemorations, are we forgetting a fundamental fuel of Team Canada’s Moscow fire? Isn’t it time, now, to acknowledge that the greatest of Canadian hockey triumphs boils down to this: the Soviets never should have messed with our chow.

The facts are … well, as we’ll discuss, they’re not easy to piece together. The gist: travelling to Moscow for the latter half of the Summit Series, along with sticks and skates, Team Canada shipped in a supply of steaks and beers to sustain its effort. The Soviets, cruelly, looted the lot — or a lot of the lot. The whole caper was quickly filed into the annals of Cold War history, to the extent that in a 1974 history, KGB: The Secret Work of Soviet Secret Agents, it huddles under the umbrella of intelligence operations that are “so petty and crude that they require no elaborate preparation.”

“The KGB harassed Canadian team members,” John Barron writes there, “by disrupting their pregame naps with anonymous phone calls and  absconding with most of the 300 pounds of steaks they brought along.”

In Canada over the years — this year, too — the story the steaks (and beers) of ’72 has mostly faded into the fabric. It hasn’t been forgotten, exactly: it remains well woven into the legend of that momentous September, a prandial whodunit that’s been standard fare in the many histories and memoirs that have been published over the years, including the several new books out this fall. Mostly now, though, it’s referenced in passing, as shorthand for the odds that were stacked against Team Canada and all the adversity that they heroically overcame.

It’s been a decade since I first wrote about the alimentary aspects of the ’72 Summit Series, with a special focus on the beef and the beer that Team Canada shipped over to the Soviet Union that long-ago September, along with the mystery surrounding the supposed theft/illicit butchery/black marketeering of said provisions. I can’t tell you how much I enjoyed investigating the alleged scandal by way of newspaper archives and player memoirs. Taking the temperature therein, it wasn’t hard to piece together something like a hypothesis proposing that Canada’s heroic on-ice triumph in Moscow was as much a product of hungry outrage as it was hockey prowess.

I was, in this, mostly poking fun. Ten years on, I still am, and it’s in that spirit that I’m here to report further findings on the steaks of ’72. I will just add, as a not entirely fun aside, that in all this it’s also possible to perceive a pattern writ in Canadian paranoia and xenophobia. There was no shortage of that on offer all those years ago, whether or not we in Canada choose to recall it now.

We don’t, mostly. With an exception or two, the sour sides of the Summit haven’t really featured in the month-long anniversary retrospective we’re just coming out of in Canada. That’s not surprising. Who wants to talk about those bad-tempered in-between exhibition games in Sweden or the slash that Bobby Clarke laid on Valeri Kharlamov’s ankle when you can celebrate the way that Vancouver’s derision cemented Team Canada’s resolve or the Moscow concussion that Paul Henderson played through on his way to scoring all those decisive goals? What counts, in Canada, still: we won.

•••

For as long as Canadian hockey teams have been going overseas, they’ve lugged along their own personal meat supply. I don’t actually know whether that’s true; it sounds like it should be. I can say that when the East York Lyndhursts went to Sweden to contest the 1954 world championships, they were (per The Ottawa Citizen) “armed with a fighting spirit and a supply of vitamin pills.” That was the year that the USSR announced itself on hockey’s international stage, grabbing gold from Canada’s clutches. The captain of that team, of course, was Vsevolod Bobrov, coach of the ’72 Summit Soviets.

When, the following year in West Germany, the Penticton Vs reclaimed the world title on Canada’s behalf, they did so with an infusion of B.C. milk: when the Okanagan dairy cooperative learned that the Vs were losing weight abroad because they wouldn’t drink unpasteurized German milk, they arranged to fly in a daily supply to nurture the players.

Canadian teams would continue to brave their way into Europe, despite the hazards of foreign supper tables. The Trail Smoke Eaters may have navigated to gold in 1961 in Switzerland, but on the way there they were also severely flustered in Czechoslovakia to find eggs floating in their otherwise delicious asparagus soup.

Steaks of ’58: The Whitby Dunlops powered to gold in Oslo with the help of homegrown steaks.

Like Penticton before them, the 1958 Whitby Dunlops had a plan to avoid the uncertainties of unfamiliar menus, one that formed the foundation of what Team Canada did when it went to Moscow 14 years later. Frank Bonello was the key figure in both cases.

In ’58, he was a centreman for the Dunlops. His day-job, outside of hockey, was as a salesman for Canada Packers, the Toronto-based meat-packing and processing company. The Dunlops spent nine weeks touring Europe that year before they got to Oslo for the world tournament, and by the time they did, Bonello had arranged to augment the Norwegian menu available to the players — lots of “fish and meatballs with rich sauces,” as he later recalled it. “Nice food, you know, except it wasn’t the type of thing which an athlete wants the day of a game.”

He made some calls and Canada Packers answered them, flying in 150 steaks to aid in the team’s effort, enough to feed the players before each game, including the gold-medal final in which they beat the Soviets 4-2. “Everybody,” Bonello said, “felt more at home.”

In 1972, Bonello was still in hockey, as GM of the OHA’s Toronto Marlboros (he went on to become the NHL’s Director of Central Scouting). He was still in, well, meat, too, at Canada Packers. That August, as Team Canada prepared to launch into the Summit Series, he read that organizer Alan Eagleson had concerns about the food that the players would be getting in Moscow. Bonello had a connection, and didn’t hesitate to call in: Canadian coach Harry Sinden had been a Whitby teammate — captain of the team, in fact — back when Canadian protein had yielded gold in Oslo.

So it was that Team Canada ordered up 300 New York-cut steaks for delivery to Moscow. In Toronto that August, Sinden and assistant coach John Ferguson stopped in to Canada Packers for a visit. “I was going to call Frank anyway,” Sinden said, “but he called me first. I remembered those great steaks we had in Oslo. They were beautiful.”

Meat ‘N’ Greet: In August of 1972, Team Canada coaches Harry Sinden (right) and John Ferguson stopped by Canada Packers in Toronto to visit with Sinden’s old Whitby Dunlop teammate, Frank Bonello (left).

And so a small corner of a foreign kitchen would feature, temporarily at least, familiar fare, grain-fed-in-Canada. But it wasn’t only steaks heading for Moscow. To wash them down, Hockey Canada secured a consignment of Labatt’s beer as well as, from Finland, a supply of milk.

Team Canada even lugged its own drinking water to Moscow, for use “in both hotel rooms and on the bench,” Montreal’s Gazette reported. “It’s natural spring water supplied by Canada Dry, and it comes from Caledon Hills, north of Toronto.”

Faithful Frank Bonello also chipped in three cases of Dial soap. “I understand their soap isn’t so good,” he said that August. “They use rough-type fats in making it, and it hasn’t a pleasant odor.”

The steaks were, we know, to be packed in dry ice and flown in for a September 20 Moscow arrival. That was a Wednesday, the same day Team Canada would be getting in from Sweden and checking into the Intourist Hotel; the Summit would resume Friday with Game 5. This timing is laid out in an External Affairs cable from Ottawa sent by Patrick Reid, the External Affairs official drafted in to oversee many of the diplomatic, political, logistical, and PR aspects of the series. It’s from this document (reproduced below) that we have a measure of the meat in question.

When it comes to trying to audit the foodstuffs of ’72, this is the only official documentation that I’ve come across. Everything else — and there’s almost as much on the steaks of ‘’72 as on the stakes — is anecdotal. Memories have faded, over the years, hearsay and impression have congealed into accepted truth. That means it’s impossible to determine, at this distance, just how much pilfering of Canadian supplies took place in Moscow, if any.

Even while we know that Team Canada was brimming with groceries when it arrived in Moscow, we don’t really have a good grip on specific quantities — beyond “total meat weight of 270 lbs,” I mean. That’s fairly straightforward.

In 2012, talking to Patrick White of the Globe and Mail, Alan Eagleson inflates the count to “800 to 900 steaks.” Usually, though, going back to Frank Bonello and the original press reports of August, ’72, the number cited is 300. If that was the guess, that would mean … a whole mess of hefty 14-ounce steaks.

Possible, I guess. Liquidly, lacking anything like an official bill of lading, we can look to a dispatch from Colin McCullough, the Globe and Mail’s correspondent in the Soviet capital, who on September 20 wrote about the Intourist’s manager (“a short dark man with a gold tooth”), learning that the hotel’s refrigerators had plenty of room “for the steaks and 200 litres of Finnish milk” that would be arriving with Team Canada.

Also in 2012, Eagleson offered up a bar tab: “We brought over our own beer — 500 cases.”  Phil Esposito’s 2003 autobiography, Thunder and Lightning, has Team Canada arriving in Moscow with “350 cases of beer, 350 cases of milk, and 350 cases of soda.”

The beer was Labatt’s, who happened to be a big-time sponsor of the tournament. Company president W.F. Read said he was only too happy to support the team “by making Canadian beer available in Russia for use on the dining table.”

“It will also come in handy,” he added, “for the toasts at the conclusion of what has been one of the most exciting series ever played.”

If we err on the side of Esposito’s 350 cases, that’s — hold on: Team Canada had 8,400 beers for nine days in Moscow?

We’re talking here about a contingent of, say, 50 guys, players, staff, officials. That’s an allowance of 168 bottles for every man, or about 18.6 for each of the nine days they were in Moscow.

A few extenuating circumstances to consider: on September 20th, for instance, we know that the team didn’t land until 8 p.m., which doesn’t leave a lot of time to down 18.6 beers. And what about the four disgruntled players who decided in the first few days that they were heading back home? I’m going to assume that Vic Hadfield, Gilbert Perreault, and the others who quit the team in Moscow didn’t take their fair share of beers or steaks back home with them — as much fun as it is to imagine that they might have.

In 1973, Paul Henderson told a magazine interviewer that the beer “disappeared.” After the fifth game, testified Rod Gilbert. About 100 cases, Brad Park swore. Assuming that the players downed half their daily ration before this heist, the quick math —

8,400 total bottles of beer to begin
minus 930 (consumed September 20)
minus 930 (consumed September 21)
minus 465 (consumed pre-game September 22)
minus 2,400 (stolen by Soviets September 22)
= 3,675 surviving beers

— means that with 6 days left to go in Moscow, the team was down to 73.5 beers per man, which translates to an austerity ration of no more than 12.25 bottles each per day.

You can see how that would upset a man.

As for the investigation, I don’t know that it was all that thorough.

Patrick Reid looked back on his long diplomatic career in a 1995 memoir, Wild Colonial Boy, but his Summit memories include no Moscow heists.

Gary Smith was second secretary at the Canadian Embassy in Moscow in 1972 and as such, a key cog in the organization of the Summit. He has a memoir of all that out this fall, Ice War Diplomat, but it doesn’t have a whole lot of insight into the fate of Canada’s beer. “No one knows for sure what happened to it,” he writes. “The embassy had lots of backups, though — just not Labatt’s.”

The players, certainly, were in no doubt that they’d been robbed. Year after year, in interviews and autobiographies, they’ve pointed the finger again and again.

Vic Hadfield, diarizing in 1974: “There must be a lot of thieves in Moscow. We brought our own beef with us — a lot of steaks — and they’ve been stolen. So has the Canadian beer, which we had shipped here. Everybody suspects sabotage.”

“They can have our steaks,” Peter Mahovlich said, slipping into the historical present in in 1992, “but they can’t take away our beer.”

Don Awrey, in 2000: “They stole our steaks and our beer.”

Rod Gilbert, in 2002: “They stole our food and our beer. Can you beat that? Stealing our beer!”

Wayne Cashman, also in 2002: “When someone stole our beer, that really pissed us off.”

To read the 1972 memoirs is to feel a remarkable heat of angry disgust, not just at the harassment to which the players felt they were subjected, but to the general Moscowness of the place.

The buses were late, is what Ron Ellis remembers in Over The Boards (2002). Vic Hadfield formed his impression before he bailed out (and I quote, from Vic Hadfield’s Diary From Moscow To The Play-offs, published in 1974): “Uuggh.”

A gray place, said Frank Mahovlich. The only good thing about the whole entire country, according to Paul Henderson, was the circus. Otherwise? “Just terrible,” he thought. “Everything’s so dull — even the people. There’s no life to it.”

Fiery Phil Esposito felt that, given a gun, he would have had no problem shooting the KGB minders who kept watch on the Canadians as they commuted between hotel and the rink. “I hated Russian society … so much,” he wrote in his autobiography, “I would have killed those sons of bitches on the bus.”

All this from the victors. Can you imagine how dark things might have gotten if these guys had lost?

A month after Team Canada returned from Moscow, Henderson was still hot about — well, several things, including Soviet vanity and the heist of Canada’s victuals. “If you listen to them, they invented wine, rum, and vodka,” he told a reporter in October. “They have the world’s best beef, the tallest buildings, and the freshest vegetables. If they have the best beef, how come they stole the 300 steaks we brought with us? We brought over our own beer and that disappeared, too. And we took for granted our rooms were bugged.”

Goaltender Ed Johnston later revealed that “a lot” of the steaks “never made it through customs.”

Esposito also seemed to think that the thieving happened either at the airport or on the way to the hotel: according to him, only “half” of the beer + milk + soda + “steaks and other food” made it to the Intourist. He was also hearing rumours that the Canadian embassy might have been in on the filching. “But I can’t believe that. I believe the Russians stole it. They had nothing over there. And besides, what could we do about it? Nothing.”

Esposito remembered well the regular Intourist menu. “One time,” he wrote, “they served us crow. Blackbird, they called it.” Also: bear steaks. “They were tough but they weren’t bad. We ate horse steaks. Wasn’t bad. It was lean. We didn’t tell the girls [i.e. their wives] what we were eating.”

Paul Henderson believed that the hotel kitchen was the scene of the crime. “The Russian chefs soon ended up selling them,” he wrote in The Goal of My Life (2012).

In an earlier memoir, Shooting For Glory (1997), he was more specific: “The Russian cooks sold the steaks to others in search of a decent meal, many of whom turned out to be our zany Canadian fans. For about ten dollars U.S. you could get just about anything you wanted, including those precious steaks! The only two Russian dishes that were acceptable to me were borscht and chicken Kiev. The rest was just terrible.”

Scott Morrison has a new history, 1972: The Series That Changed Hockey Forever, and in it he quotes Rod Seiling.

“I was back to Moscow a number of years ago,” said Seiling. “I was sitting at table and we got talking about 1972 and our beer disappearing, our steaks being cut in half, and I’m sitting at a table with this gentleman and he says, ‘Oh, yeah, that’s all true — I was selling it on the black market.’”

Morrison talked to some of the former Soviet players, too, including Alexander Yakushev and Vladislav Tretiak, and got their take on the alleged “provocations,” which included theories that someone Soviet was bugging Canadian rooms at the Intourist and (as Yakushev puts it) that “someone ate their meat and drank their beer.”

“Well,” Tretiak offered, “the meat part might be true, but not bugging through chandeliers. Who would listen? And for what purpose?”

I should say that we do have sightings in the wild (as it were) of Canada’s (allegedly) purloined steaks.

The Toronto Star’s Trent Frayne traveled with the team from Stockholm on Wednesday the 20th, and he was in on the “surprise” awaiting players, team officials, and newspapermen when they got to the Intourist:

An area of the main dining room had been set aside where dinner consisted of steak, French-fried potatoes, canned peas and a lettuce-and-tomato salad.

And a Russian combo, including two trombones, a trumpet and an electric guitar, played such haunting old favourites as the theme from Love Story and Moon River.

Those could have been local equine or ursine cuts, I suppose. If so, Ken Dryden had no qualms about them, writing inFace-Off At The Summit (1973) that the steaks the team enjoyed that first night were excellent. Coach Sinden: “They were prepared well.”

Thursday night Dryden was back to tell his diary: “After dinner — another steak — we went to see the Moscow Circus.”

Friday, Ted Blackman of the Gazette caught Canada’s players at unhappy post-game repose after their 5-4 Game 5 loss.

“Those bastards should have been in Siberia at the end of the second period,” [Paul] Henderson was saying back at the Intourist Hotel where Team Canada’s puzzled personnel sat sullenly over post-game steaks with wives who dared not speak. “We had them beaten, had them off stride, and we were pulling away. Siberia, that’s where they were headed. Then we let ’em off the hook.”

According to Dryden, the real problem was that after a few days — “the great initial burst of big steaks” — the cuts began to shrink. Also, incidentally, Team Canada’s cola was missing, causing the goalie to suffer a “Coke fit” one day after practice.

“If I had been smart,” Dryden wrote in that Moscow diary of his, on which Mark Mulvoy from Sports Illustrated earned a primary assist, “I would have done what all the other guys did: they bought extra luggage packs at the Stockholm airport and filled them with six-packs of Coke and something called Joly Cola from Denmark.”

There was supposed be an entire suite at the hotel filled with Cokes — room 1774 — but as Dryden learned, that was just a rumour. “There will be Cokes for the players after the game tonight, though,” he noted on September 22. “Come to think of it, that’s a heck of an incentive to get into the starting line-up.”

For all their suffering, the players’ lot was better than what their wives had to endure. Eggs that were black and green! Fish-eyes soup! “I guess what we’re getting to eat is better than what our wives are being served,” Dryden wrote in his original Moscow memoir. “In fact, Lynda and some other wives came to the door at lunch and asked for handouts.”

According to Brad Park, this was where the Soviets really screwed up: “they pissed off our wives” with disrespect and “disgusting food.”

“The last thing you ever want to do is shit on the wife of a Canadian hockey player,” Park disclosed in his 2012 memoir, Straight Shooter, “because she is going to make sure that her man is pissed off when he plays.”

Alan Eagleson had yet another version, one that he laid out for Jim Prime in his 2012 book How Hockey Explains Canada.

“We brought steaks over from Canada and they were confiscated,” Eagleson charged, “but not until we won a game, which goes to show how the heat was turned up as the series went on.”

Games 6 was Sunday, September 24. “Ken Dryden had a great game,” Eagleson recalled. “We won 3-2 after having lost the first 5-4 in Moscow. We got there in a roundabout way, but they confiscated our steaks. At that point the Russians thought, Geez, maybe this is not a shoe-in They still thought they’d win, but they made life miserable, starting right then.”

The veins of confusion about the fate of the Canadian meat continue to marble the Summit narratives: they’d do a choice cut of Wagyu proud.

It’s not as though the passage of years has clarified things, either.

Despite what Harry Sinden jotted down in the moment for Hockey Showdown, by 2016 he had a new version of events. The coach was on a nostalgia tour that year with a handful of his players, talking ’72 again to audiences across Canada. I caught the show in Toronto and in the Q&A session stood up to ask the question that was on everybody’s mind: what happened to the meat?

“Well,” the coach was quick to explain, 44 years later, “I don’t think you can outright say it was stolen, it just never showed up. We had it shipped from Canada to Finland, then from there, over to Moscow. That’s how we did it. And the shipments — especially the steak, because in those days, players were eating steak, prior to a game — the steaks never made it. They — for some reason, they were shipped, supposed to be delivered to our hotel. When the time came, they didn’t have them. So, obviously that story grows and grows and grows. That, you know, the kitchen staff stole them, and they made hamburger out of them. It didn’t happen. We were fine. We survived.”

Six years later, Sinden had come up with a new new angle.

Writing The Greatest Comeback, a thorough accounting of the Summit out this month, John U. Bacon had the support and cooperation of many of the veterans of Team Canada, though he goes out of his way to make clear that it’s not an “official” history: he maintained his independence. His foodie findings are presented with authority, if not detailed sources. “At least 100 of their 300 steaks, and the entire supply of Labatt’s were gone,” he writes, “probably sold on the black market, where it would fetch good money.”

“Somehow half our steaks disappeared,” was Sinden’s revised take, according to Bacon. “The hotel staff probably had a feast and made a fortune. The food we ate was horrible. They gave us peaches that were about as big as a marble. It was no way to get ready for some of the biggest games ever played.”

In Ken Dryden’s new book, The Series: What I Remember, What It Felt Like, What It Feels Like Now, he basically repudiates what he and Mark Mulvoy committed to the page, steakwise, 49 years ago.

Now, as part of a cataloguing of the many distractions and discombobulating strangenesses Team Canada encountered in Moscow, there’s this:

Our breakfasts were buffets of cold cuts, smoked fish, white cheese, hard-boiled eggs, and chocolate-coloured bread that was hard and not chocolate. Our pre-game meals, our steaks that had been brought from home and had somehow “disappeared” into Moscow air, steaks that had always made us feel strong and ready, instead were tough, random-sized, random-shaped hunks of meat.

1973-Ken Dryden, let’s recall, is on the record as having quite enjoyed the steaks Team Canada were served early on. The problem, as detailed in an entry from the diary he (and/or Mulvoy) jotted down for September 24, was one of diminishment rather than disappearance:

The quality of our meals has gone down. The great initial burst of big steaks has become a retreat to mini-steaks. We never get Cokes, though they are talked about all the time. But I guess what we’re getting to eat is better than what our wives are being served. In fact, Lynda and some of the other wives came to the door at lunch and asked for handouts.

That jibes with what Frank Mahovlich has recalled, pretty well annually, including in Andrew Podnieks’ Team Canada 1972: The Official 40th Anniversary Celebration of the Summit Series (2012), in which he rounded on the chefs working the Intourist kitchen. “They cut them in half, so we only had half a steak. So we complained. Before the third game, they cut the thickness in half. We complained again. It wasn’t until the last game that we finally got a whole steak.”

Now we may be getting somewhere —  which is to say, as close to the truth of the matter as we may ever get. Could it be that the steaks were bureaucratically butchered rather than actually stolen?

Back to Gary Smith from the embassy. In 2012, he said that he was on the case in ’72. I had to look into the case of the stolen steaks,” he told Patrick White. “I think it was likely some guy involved with the hotel, rather than someone thinking the Canadians wouldn’t be able to play without their steaks.”

In Ice War Diplomat, his updated view combines a reasonable explanation with an unexpectedly specific indictment of the hospitality industry worldwide:

After the first night’s steak dinner for the Canadian players in their hotel, some extremely large steaks disappeared from the refrigerators and were replaced by cuts half their size. Apparently, this wasn’t part of a nefarious Soviet plot but the result of a Canadian staffer telling the hotel chefs that portions had to be reduced to ensure the supply lasted until the end of the series. After some hungry players complained, the full-size steaks returned. No doubt there may also have been some pilfering of quality meat, as often happens in hotels around the world.

Whatever actually happened, I guess maybe the bottom line — and the final word? — is that Team Canada believed that they and their appetites were wronged. Did that motivate them more than they would have been otherwise motivated? Impossible to say.

I’ll leave the last word to Harry Sinden, in Hockey Showdown. He knew what it was to win a well-fed world championship with Whitby in Oslo, after all, and he was convinced he and his team went without in ’72.

On September 28, ahead of the Summit’s last and decisive game, he convened a team meeting to talk about the power play. Or — no: he and his assistant John Ferguson just wanted to make sure that everybody understood just how quickly the team planned to get the hell out of town after the game. Then the players went for their naps. Then, with victory waiting just a few hours in the future, suppertime.

“We should have had 100 steaks left for our pre-game meal,” Sinden writes, “but the Russians somehow misplaced them. They claim it was poor Canadian arithmetic. In this country four times 50 is 300. We thought it was 200. So the kitchen staff here at the Intourist Hotel will have a few steak dinners on us in the next few weeks. I hope they choke on it like their team did on the ice tonight.”

rené robert, 1948—2021

Sorry be hearing the news tonight that René Robert has died at the age of 72. Born in Trois-Rivières, Quebec, in 1948, he made his name in the 1970s as the right winger on the Buffalo Sabres’ famous French Connection line. Robert had suffered a heart attack in Florida a week ago. The Buffalo News has an obituary here.  

moscow mauling

Incoming: It was on a Friday of yesterday’s date — September 22, 1972 — that the Summit Series resumed at Moscow’s Luzhniki Ice Palace with the Soviets picking up where they’d left off in Vancouver on September 8 by upending Team Canada 5-4. Down 3-0 going into the third period, the home team scored five goals in the third for the win. With three games remaining, that left the Soviets with a commanding 3-1-1 lead in the eight-game series. Seen on the puck here is Canada’s Dennis Hull, flanked on his left by Jean Ratelle, Gary Bergman, and Gil Perreault, with Rod Gilbert swinging wide to his right. Backing up is Gennady Tsygankov. (Image: Frank Lennon. Library and Archives Canada, e010933350)