APLIS POSTCARD #12
23 March 2007
Position: 73-11N/145-55W
Temperature: -13ºF
Greetings from APLIS, adrift in the Arctic Ocean.
Yesterday, Doc DeMers talked about some of the
considerations for keeping us all healthy and well here in sub-zero
temperatures. Arctic survival manuals
tell us that just keeping yourself warm uses up about 5,000 calories per
day. This requires that each of us
ensure we eat at least three good meals each day. You might think that, in a remote site like this, large amounts
of palatable food might be difficult to find.
NOT TRUE! We eat exceptionally
well, thanks to our cooks Victoria Simms and Stephanie Rowatt. With camp population exploding in the next
couple days, they have been joined today by Trina Litchendorf. As part of our “meet the campers” series,
here’s Victoria:
I have sailed as a Merchant Marine
since 1998, working as a Cook and Baker on oceanographic research ships around
the world, and as a caterer ashore for seven years. Here at APLIS, I have my first custom galley, well-built and
tended by a talented crew of carpenters, plumbers, and electricians who can
design, build, or repair anything I want.
Ice camp is similar to ships in that
stores come from far away and must be ordered well in advance. Since we don’t always get what we need when we
need it, I have to be creative and flexible with my menu plans. Frequently we can count on the Prudhoe Bay
Hotel to supply us with emergency items such as coffee, eggs, flour, and
chocolate chips. Since paper plates are
on back-order, we’re eating from hinged Styrofoam takeout containers cut in
half. No one seems to mind. In fact, this is one of the most courteous
groups for whom I’ve cooked.
My camp has hot and cold running
water, supplied by Arctic ice, mined faithfully and daily by my crew (the other
campers). Also handled by camp
inhabitants are the KP duties … what a luxury to have a friendly individual to
handle clean up after every meal. And
yes, Mrs. Hasell, your husband DOES know how to wash dishes.
The
APLIS Freezer
I have the biggest freezer
imaginable - right outside my kitchen.
The freezer works so well that defrosting take a little longer than
other locations. My biggest challenge
is keeping cool foods cool and not frozen.
Normally, setting food on the floor keeps them refrigerated. Any time food arrives, a human chain forms
promptly and produce is hustled into the Mess.
I have a spacious barbeque grill; a
dependable and supportive baker and right arm; and plenty of compadres for a
game of cribbage, a laugh, or a chat.
When cooking for upwards of 50 or 60 people, the meals may not be haute
cuisine, but it pleases me to have happy repeat customers. Bon Apetit!
Victoria Simms
Victoria is being modest about the quality of the food. It IS haute cuisine. Take the photo below as an example. For breakfast a couple days ago, we had
freshly baked scones (flaky and delicious), freshly baked bagels, lemon
pancakes, regular scrambled eggs, and scrambled eggs with smoked salmon
(indescribable). We’ve had prime rib
(twice), scampi, curried soups, cod, tilapia, and salmon prepared just about
every way you can imagine. Victoria
even braved the cold a couple days ago to stand outside and barbeque burgers.
Stephanie and the Breakfast Buffet
We’ll be leaving in about a week. If you ever get a chance to talk to an APLIS resident or visitor
about their time here, one of the first things they’ll tell you is how
fantastic the food was. Believe them.
Jeff Gossett
Arctic Submarine Laboratory