During the southernmost continent’s darkest, coldest days, scientists and researchers turn to food for comfort
Throughout his career, Al Chapman has spent several months cooking “on ice” – that is, in Antarctica. During the summer of 2021-22, the chef was one of three kitchen crew stationed at Scott Base, New Zealand’s only Antarctic research station. The dining hall was the hub of social activity, serving breakfast, morning tea, lunch and dinner for up to 85 people at its peak. It’s like working in a restaurant, says Chapman – one where you can sometimes see penguins from the kitchen.
Speaking of penguins: Chapman is adamant they aren’t eaten, unlike in the early days of Antarctic exploration. Not just because they’re protected under the Antarctic treaty, or that starvation is no longer a serious concern; Chapman says it’s important to serve food people like, especially when they’re working in such an isolated part of the world, in extreme conditions.
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