10/09/2026
Thanks to our friends at the NEW YORK, SUSQUEHANNA AND WESTERN RAILWAY, our three well-traveled railcars were returned safely to Port Jervis just before midnight last night. Special thanks to the NYS&W's train crews and management for a safe and efficient move after two months of our cars being out on the road, constantly stressing out our mildly neurotic President. Maybe now he will be able to sleep soundly instead of texting our Board of Directors group chat with new and exciting event ideas at 4:00 AM.
Our volunteers will be at the museum this Saturday morning (October 10th) moving our equipment around in the yard in a manner that will look aimless until we miraculously solve our turntable-based sliding block puzzle/Rubick's Cube railroad switching game to get these three returning cars into position for display. Barring any delays caused by debilitating, raucous laughter from our train crew, we will have the Conrail theater boxcar and Conrail caboose (both pictured here), along with our Chessie System caboose and museum boxcar (both not pictured here), open to the public on Sunday, October 18th. This is during the Fall Foliage Festival just a few blocks away, all while Gene Hughes staffs our table at the Festival to promote our Operation Toy Train initiative! The 18th will be our final day open for the 2026 tourist season, so make sure to come check us out and bring some of the good vibes over to our side of town.
P.S. If you bring zeppolis from the Festival over to our volunteers at the railyard on the 18th, we'll give you an exclusive, private, behind-the-scenes tour of the historic railyard, our rail equipment, our collection of mysterious parts that may or may not go to something we actually own, and our Vice President's inner monologue.
P.P.S. Since you're already coming to town for the Fall Foliage Festival on October 18th anyway, you're going to need lunch or dinner. Go to Ben's Fresh and grab an Erie Lackawanna Burger, made with our recreated Erie Lackawanna BBQ Sauce from the original 1965 recipe and available only through the end of the month! (Be sure to ask Chef Bobby to make it with extra love, it tastes better that way.)