Posts Tagged ‘Antarctica’

waffles, berry syrup

black bean quesadillas

chicken & rice casserole, green salad(!!)


The end is near.  You can feel it in the air, in the people coming and going, a subtle shift in attitude.  Our focus evolves from sustaining to using up that last bit of toothpaste in the tube and going home.  With the finish line in site, the pace quickens.  Every day the helicopter deposits another load of last-minute plumbers, electricians, carpenters… it would seem that even Antarctica is not immune to procrastination.  I’m in an endless cycle of cooking and dishwashing and cooking- to feed eight to ten people three times a day at a kitchen table with only six chairs.  In trying to use up things in the pantry which can’t freeze or have been there for years(!?) I find myself facing down a decrepid can of cream of mushroom soup.  I am the first to admit that the casserole chapter in my cookbook is a little thin.  The casserole is often a family tradition- something most folks learn to love and make as a child.  The casseroles of my youth were almost exclusively limited to the mysterious concoctions served by my grandma on Wednesday game nights.  They were delicious, and unnatural in a way that, as a child of whole wheat, fruit juice sweetened upbringings, I craved fantastically.  These mythical casseroles, like Froot Loops and Kraft American Cheese Singles were ephemeral delights gorged upon when visiting relatives, and never seen at home where my culinary foundation was laid.  In Antarctica, I am learning to embrace the humble casserole as a convenient vehicle for feeding many people with few ingredients.  While I have become comfortable with shamelessly disguising lackluster canned and frozen ingredients with a topping of cheese and buttered cracker crumbs, today will be my first foray into the world of Campbell’s Cream of Mushroom.  Here on this frozen continent, I may be homesick for dim sum and taco carts, but I know that for my diners du jour- a group of electricians from Michigan, chicken and rice casserole tastes like home.


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egg sandwich

spicy mac & cheese, green beans

BBQ steak, mustard greens, french fries.


I am grilling steaks for dinner tonight.  The rusty steel barrel barbecue is a permanent fixture outside the front door, seemingly impervious to the wind.  It stands alone as one of the few features in the yard not wired and bolted down- yet it holds its ground throughout the summer, only going into hiding for the harshest of gales.  The humble barbecue is a miracle worker.  It can be a modified coffee can or it can look like a Cadillac, but as soon as that smoky heat infiltrates your hot dog of questionable origins, or that burger(?) you found at the bottom of the deep-freeze it does something magical.  This is not the high-art of grilling, but with some properly applied condiments and the heady scent of briquettes still clinging to your clothes, that hunk of meat tastes pretty darn good.

The favorite saying around here is “it’s a harsh continent.”  This applies to everything from the weather, to the selection of breakfast cereal at the morning table and is a perfect explanation for the meat I can order from the Big Base food supply.  The tough assortment of mystery cuts come to me individually vacuum-packed and frozen, concisely labeled “beef steak.”  I have discovered that extensive marination is the best way to go about preparing these cow pucks for the grill.  After a day spent hanging out in red cooking wine, soy sauce and a secret blend of 11 herbs and spices, my little steaks are ready to cook.  Serve them with some expired french fries and pre-chopped mustard greens (thank you freezer) and you’ve got yourself a nice Antarctic barbecue.

Bbq on Foodista

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eggs and peppers, tortillas, salsa, paw paw

BLT, potato/parsnip herb soup

lasagna, focaccia


It was not a white Christmas at the Oasis.  The snow started three days later. At about 2am when I often find myself prowling the hallway to watch the light turn the icebergs on the horizon into Carnival cruise ships, I heard the wind start like a switch being thrown and knew I would awake to a featureless world.  Foul weather keeps the guests subdued. This snowy stillness in the main room is a rare treat.  I am delighted by my own little noises- the ice tinkling in my glass, the tick tack tick of my keyboard.  The only other human sound is Boss cloistered behind the curtains of his bunk snoring lightly through an afternoon cat-nap.
Christmas was more of a coincidence than an event.  No friends and family, no carols or parties.  The entire holiday arrived, condensed down to a two-day weekend and an extra-large ration of freshies delivered by a helicopter full of people wearing santa hats and antlers.  The Santacopter is sent to all accessable field camps under the guise of spreading cheer.  Guests in silly hats bearing veggies are always cheer-inducing, but in truth, the trip is more of a gift to the worker bees from the Big Base who get to leave the hive for an afternoon to go on a look-see.
Meal planning with a cold room full of freshies is a joy after weeks of manipulating frozen bags of “Tuscan Vegetable Mix” and “Fajita Blend” into something I’m not ashamed to serve.  While assembling BLTs at lunch, I find a colony of stowaways in the lettuce.  I haven’t seen an aphid in months- now I have a whole bowl of them, swimming for their lives in the rinse water.  I feel a bit conflicted sending them to a certain death in the gray water evaporation pond.  In their rarity I find these normally abhorrent pests charming.  I pause with the bowl over the drain and watch their spindly legs beat uselessly, moving their transparent green bodies absolutely nowhere.   I’d love to keep one in a jar.  Poke some holes in the lid and give him a good aphid name, like Steve or Dale.

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eggs, bacon, kumera home fries

pulled pork, cornmeal biscuits, coleslaw

turkey breast braised in red mole, brown rice, zucchini


The Big Base Heavy-Shop is a wonderland of giant snow going machinery and all the equipment needed to fix them.  A penchant for diesel and over sized wrenches leaves me absolutely enchanted as I follow my guide through the maze of hydraulic lifts, tool carts and half assembled caterpillar tracks.  I have three good friends at the Big Base who truly appreciate my state of isolation at The Oasis and try to show me a good time when I come to visit.  Two of them are Heavy-Shop (heavy equipment) mechanics, ergo my personal after-hours tour of their workplace and, the real prize- an invitation to join them on their annual trip to Cape Evans.  As previously mentioned, trips of the leisurely sort are rare, enough so that even the motley crew of mechanics are a little giddy as we walk up to the shop at 5:30 on Sunday night.  The annual staff photo must be taken, and like bearded, greasy, overall-clad children, the denizens of the Heavy-Shop clamber around the Cat Challenger for their spot in the picture.  My friend drives, and I get the ever-coveted shotgun in one of the Tucker Sno-Cats.  We manage to cram four more people in the back and the convoy of eight, tracked vehicles (caterpillar tracks, like a tank, excellent on snow/ice) heads down the hill and out of town.  For how slow the Tucker goes, it makes a ridiculous amount of noise.  Shaking and lurching, each track takes hold of the compacted snow road, tossing up a continuous volley of ice and snow which bounces like popcorn and collects on the hood of our vehicle.  It’s been warm, and where the snow hasn’t been compacted, on either side of the roadway blue sea ice glows through, a reminder that we are indeed trekking across an ocean.  If everything weren’t frozen solid, Cape Evans would be a point of land protruding into the water up the coastline NNW of the Big Base.  In its present solid state, aside from a few dark islands of rock, the sprawling white ocean before us is nearly indistinguishable from land.  It is on this canvas, appearing like ink spots, that first see the penguins.  Having adjusted to the lack of life on the Antarctic landscape, the dependable stillness of rocks and ice, I feel almost confused to espy the movement of living things on the horizon.  A penguin sighting is quite rare in our immediate part of the continent and despite the waddle of four looking like little more than pin pricks in the distance, our convoy comes to a shaking, lurching halt and we descend the vehicles to get a better view of our aviary counterparts.  Standing by the side of the road it’s cold, but the reprieve from vibrating tracks and a stretch of the legs feels good.  Some pictures are taken, a few icy snow balls are tossed and it’s back to the trucks.  The faster vehicles at the front of the pack have already taken off in a cloud of ice when it becomes apparent that we have been spotted.  Thanks to strict preservationist rules, the birds approach us more as a curiosity than a threat.  Where most animals would turn tail and run, the four dapper Adelie penguins decide to come in close for further inspection.  The vehicles and their promised warmth are forgotten as we turn once again from the road.  In complete silence with cameras poised we hold our collective breath.   Time stands still.  On our knees, in the middle of a frozen ocean, face to face with four flightless birds.

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fruit salad, cold pizza

individual chicken pot pies

black bean soup, avocado & white cheddar quesadillas


The morsels of cantaloupe, mango and pineapple are bright and lively on my tongue.  After months of getting excited over the occasional mushy apple, this is ambrosia. These are not the firm, robust specimens found in the American supermarket. The pitiful lumpy husks which yielded me this indulgence confirm my suspicions that the best fruit often comes in the ugliest package.  I’m standing over my work table eating fruit salad. This is how I eat most of my meals during the day. While many of our visitors view this with some dismay, after years of working in kitchens, eating while standing comes naturally.  This morning it also offers me a view.  A layer of clouds allows me to gaze out the western window; a searing block of light on most days.  Antarctica brings to mind a vast expanse of white, but beyond this window lies a mammoth ridge of black rock, a heavy shadow obscuring the arctic landscape, its dark surface sucking up the frozen sun.  Because transportation on the ice is expensive and labor intensive, few people get to venture beyond their immediate living and work spaces.  Stationed at a field camp, my view of the continent is already more diverse than many of the 1000+ people living at the Big Base.  I was expecting to spend the rest of the season simply imagining the distant landscape that surrounds The Oasis, when, as with many aspects of this adventure, I got lucky.

I was sent to the Big Base for the Thanksgiving weekend.  The Antarctic operation’s need for constant support results in six day work weeks.  A three-day holiday is out of the question so we celebrate Thanksgiving on Saturday, giving the lucky ones who can afford it, two days off in a row.  Despite many accusations from my friends at the Big Base that I came into town to avoid making the big turkey dinner (honestly, I’d rather cook it myself) my real motive was once again, laundry.  It had been nearly a month this time and personally, when faced with putting on that same t-shirt that I’ve been wearing since Halloween, I could care less about turkey.  The logistics of feeding so many people in this environment presents a challenge at the Big Base cafeteria which makes the resulting food palatable when garnished with an appropriate amount of understanding.  However, realizing that they have a captive audience on the food-oriented holidays, the Big Base kitchen staff makes a spectacular effort to stave off homesickness and spread holiday cheer with an unprecedented feast.  It’s still cafeteria style, but the steam tables are overflowing with tray after tray of turkey, stuffing, real mashed potatoes (powdered is the norm) prime rib, crab legs, all manner of sides and relishes and a literal mountain of desserts.  People sign up to eat in shifts so the crowds aren’t too bad and they even put table clothes on the tables.  All in all, for the residents of the Big Base it is one of the highlights of the season.  While I did enjoy it, I can’t lie, industrial cooking isn’t for me.  More than anything, I came away from that meal grateful that my kitchen table back at The Oasis only has six chairs.  And so the highlight of my holiday weekend, the source for this build-up of suspense wasn’t the meal, had nothing to do with Thanksgiving.  It was in fact, a little road-trip to Cape Evans with the Heavy-Shop Mechanics…

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toasted oatmeal, sausage


chili, corn muffins


It’s ten minutes into tomorrow, but it looks like today.  12:10am and the gray blanket of sky is back-lit and brilliant.  Fat snowflakes appear out of nowhere only to disappear again without ever touching the ground.   In this harsh landscape of rocks and wind, such soft, fleeting precipitation feels unreal.

Tonight we play the waiting game.  The traverse- six giant snow-going vehicles bearing fuel and water, has been driving our way for the last 18 hours.  The route they travel is approx. 70 miles from the Big Base to The Oasis.  Needless to say, the going is slow.  Thanks to snow hills and surprise crevasses, the ETA has degraded from 7:00 to 10:00 to 12:00…. We can see them now, a tiny trail of ants out on the ice.  Visual contact means that in about an hour, ten hungry traverse drivers will squeeze into our kitchen/living/dining room to eat the dinner I have been keeping hot for the last six hours.  I conduct the flame beneath the pot on the stove in a somewhat futile attempt to keep it from burning.  The bottom of my pot is little more than a formality.  Keeping the chili in, but doing nothing in the way of heat dispersion.  I give it a stir and the edge of my wooden spoon hitches on the telltale patch of char.  I think fondly of one particularly well-funded boat I worked on and the Le Creuset stocked galley.  Luckily, good chili is practically indestructible.  Because the arrival of a traverse is always unpredictable, this has become my dish of choice for nights like this.  I take my hundredth taste and confirm that hours on the stove have done nothing but improve my meal.  The beans are more velvety, the meat more tender and the spices more pronounced.  Sadly the corn muffins are no longer fresh-baked, but here on the ice, where foodstuffs with a post-2005 expiration date are cause for excitement, the only scrutiny over hours-old muffins will be my own.


Oatmeal on Foodista

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coconut waffles

broccoli cheddar soup, fresh poppy seed bagels, salmon-caper cream cheese

italian sausage lasagna with spinach and pine nuts, focaccia


During the past couple months I have received a variety of questions from readers about the finer details of this adventure.  Because I don’t expect everyone to read all of the comments and the insightful  questions contained therein, I have decided to answer all of these questions in one post so that everyone may benefit.  Brilliant?  Yes, and a good way to fill in for an otherwise uneventful week full of- you guessed it, wind, wind,  and more wind.

Does the ice turn yellow and pink like spring blossoms up north?  -Don and Debbie

  • I wish.  The only colors I can see out my windows are black, brown, blue and white.

When can I visit?  -Mom

  • You can’t.  Sorry.  While there are plenty of cruises that will take you around Antarctica and even let you stomp around a bit, there is no mainstream tourism on the continent as it is reserved (according to the Antarctic Treaty) for scientific research.

We need more explanation on what exactly you are doing and how you came across this “opportunity”.  -Doug Mousel

  • Ahh, I remember like it was yesterday… I was somewhere off the coast of California, washing up the lunch dishes in galley of the Schooner Bill of Rights.  My contract was nearing its end and I thought to my self, “ this is fun, but where else can I get paid to cook for people?  Why Antarctica!  Someone must live in Antarctica, and I bet they don’t cook their own food.”  Five years later, here I am.  The sous chef for the Black Island Satellite Earth station.  A metal shoebox with two satellite dishes and the communications headquarters for the U.S. Antarctic operations.

I would have thought there would be many more permanent residents. How often do you receive visiting technicians/scientists?  -Bill Brent

  • It varies, and like most things down here- is highly unpredictable.  This season they are working on a big satellite upgrade and so we will usually have two satellite engineers out here during the week from Nov-Jan.  Other than that- who knows?  But the most we can sleep without putting folks on the floor is ten.

They said that Ant. is considered a desert!! Now think about that for a while. It is because you really don’t get a lot of moisture, but because it is so cold everything stays frozen. What do you think???  -Shirley

  • I’m going to say a little of column A and a little of column B.  Living here makes me wish I knew a lot more about meteorology and geology.

We hope all is well with you, will you cook a turkey on the BBQ since it is summer??  -Michelle, Bill & all

  • We actually do BBQ down here.  There is a converted steel drum that works very well.  You haven’t lived until you’ve barbequed in 24 degrees with 40-knots of wind.  I’m not sure what I’m doing for Thanksgiving yet, but I will keep you posted.

I wonder why “you” don ‘t eat penguins? Shackleton and his crew certainly ate a large amount of them.


  • It’s illegal.  Without the proper scientific permits, there is a massive fine for anyone caught disturbing the wildlife, let alone killing it. I’m sure if it were a survival situation, they would make an exception.

Does McMurdo grow anything? Herbs even? Or is it all imported from stateside?  -Beth

  • There is a greenhouse at McMurdo but I hear it isn’t operating this year.  Something about funding.  Even if it was up and running… its primary function was science, as one small greenhouse would have a hard time producing enough of anything to feed 1100 people.

I was wondering if they outfit you with all the warm weather gear…  -Kim

  • You better believe it.  I am sitting here writing this in a tank top and flip-flops, but as you may have heard, it’s COLD outside.  We are all issued insulated overalls, a set of thin poly pro long underwear, two pairs of fleece pants, two fleece shirts, a hat, neck gaiter, big gloves, two pairs of poly pro socks that make your feet sweat like crazy, ski goggles, “bunny” boots (U.S. Army extreme cold vapor barrier boots.  These bulbous rubber boots have no liner but retain warmth by sandwiching up to one inch of wool and felt insulation between two layers of rubber.  They look like white Mickey Mouse shoes and also make your feet sweat), and one giant red goose-down parka with a million pockets and a fur-lined hood- affectionately known as big red.  There is really no situation where you will need to wear all of this.  Some people try it and they just look dumb.  While being loaned your own outfit of gear is cheap and convenient, one must remember that this is government-issue by proxy.  Thusly, the gear is effective, but not necessarily the cutting edge of technology, comfortable, or efficient.  Many Antarctic veterans own their own, improved versions of this get-up.  You are, however, required to wear at least the overalls, boots, coat, and gloves if you are traveling in a plane, helicopter, or traverse, unless your personal items have been okayed by the United States Antarctic Program.  All issued gear must be returned upon re-deployment in New Zealand, or else…

Do you guys not have a lot of ‘freshies?’  Sounds like you’re cooking some pretty dank meals regardless.


  • Again, unpredictable.  When I arrived, I was greeted with the news that due to economic stimulus, we would be blessed with an increase in freshies (fruits, vegetables, cheese, eggs).  So by all standards, yes, we have a lot this year.  Being a field camp, I have a little list I can order off of and for the first month the orders came less than a week after I requested them.  I am currently down to cheese and eggs and am waiting on an order, which I placed over two weeks ago.  That’s pretty much all I can do about it.  Wait.  I can’t complain to anyone about the rate of delivery because I’m lucky to get them at all.  For the time being, I will re-hydrate and defrost my veggies while I dream of apples and the tears of joy I will shed over a real onion.

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