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Antarctic conservation

2 Posts tagged with the season tag
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Posted by Cricket

 

Date: 27 October 2010
Temperature: -20C
Wind Speed: 0 knots
Temp with wind chill: -20C
Sunrise: NA
Sunset NA


This week, Diana and I started preparing for the second phase of our 6-month summer term, which involves camping and working at historic British expedition huts.  Our target deployment date is next Tuesday, 2 November 2010, if everyone arrives from New Zealand in time and the weather permits.  Our schedule for the next three months begins with two weeks at R.F. Scott’s Terra Nova Hut at Cape Evans, a brief return to Scott Base to resupply, then a month-long session at E. Shackelton’s Nimrod Hut at Cape Royds, a two week re-group period back at Scott Base for Christmas, and, in January, a final month back at Cape Evans.  It’s a lot of movement, which requires careful planning on everyone’s part, including the engineers, carpenters, mechanics and field support staff at Scott Base.

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Sorting food boxes © AHT/Cricket 

For us, one of our tasks is to organize the 35 food boxes.  Each box contains provisions for one person for 20 days and includes a range of quick, high-energy food such as peanut butter, honey, jam, pasta, rice, spice packets, dehydrated meals, cookies, crackers, chocolate bars, oat bars, powdered milk, energy drinks, coffee, tea and cereal.  Yesterday we unpacked each box, parceled everything out and repacked placing one food type per box.  In the field, we’ll each rotate through cooking duty, and since our average group size is 10, having the boxes arranged by food type makes it easier to pull in bulk what’s needed for each meal.  Seeing all this food got me thinking about what meals I could make.  I’m certain about one thing, cereal will trump the dehydrated fish pie dinner.

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Posted by Cricket

 

Date: 28 September 2010
Temperature: -28C
Wind Speed: 10 knots
Temp with wind chill: -36C
Sunrise: 6:47am
Sunset: 8:45pm

 

Last Saturday, we celebrated the end of the winter season at New Zealand's Scott Base, Antarctica, with a special dinner prepared by Bobbi, our chef.  The evening was the last time all 14 of us could unwind and be together before the 36 new summer and winter-over crews arrive this week.

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The dinner table © Antarctica NZ/Alfred

 

After an afternoon of base tasks (Diana and I worked up good appetites while helping clear snow from around all the entrances), we gathered around a table full of appetizers of herb chicken balls, spicy shrimp , pesto bruschetta and smoked salmon, and watched the beginning of the Grand Final Australian Rules Football game between St. Kilda and Collingwood.

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Dinner and dessert © Antarctica NZ/Alfred

 

We then all moved into the dining room and sat down to a  cleverly plated meal of  jam-crusted rack of lamb served with polenta, steamed green beans and honey roasted yams.  The lamb was an unusual treat since meat bones are an expensive waste on this continent where all rubbish has to be shipped out.  For dessert, we had panna cotta drizzled with blueberry sauce and topped with hardened twists of caramelized sugar.  It was a great evening.  The opportunity to relax, hear stories from the winter and laugh was the best treat, especially in light of these last couple weeks when everyone around the base seems cocooned away, spending long days in their work areas getting ready for the handover period.