Antarctica — The coldest continent on Earth
Antarctica is the Earth’s southernmost continent. It is surrounded by the S ou t he r n Ocean. It is the Earth’s fifth largest c ont i nent covering 5,400,000 square miles. It is twice the size of Australia with 98% covered by ice that is 6,000 feet thick. It is the coldest, driest and windiest continent. The Antarctica is considered a desert with an annual rainfall of 8-inches, less inland.
There are 135 permanent residents living there. Throughout the year 1,000 to 5,000 people can be stationed there at research centers in the Antarctica. Stationed there are approximately 4,000 scientists, many on rotating bases working on on-going experiments.
Due to its difficult, hostile environment, lack of resources and isolation the area was neglected for many years. The first sighting of this mass ice land was in 1820 by a Russian expedition. The Antarctica of today was formed approximately 25-million years ago.
It is governed by the Antarctica Treaty System set up by 12 different countries and has consulting status. Thirty-eight additional countries have signed on since. The treaty prohibits military activities and mineral mining. It prohibits nuclear explosions, nuclear waste disposal, supports scientific research and protects the continent’s ozone.
Sea life in this area includes: penguins, blue whales, orcas, giant squid and fur seals. There are seven species of penguins of the 17 species worldwide that live and nest in the Antarctica. Some facts about penguins that average about three-feet in height – there height allows them to balance as a tripod. They have short wings/flippers which enables them to “fly” under water. They have short beaks for catching fish, pecking at each other and attacking noisy scientists. They tend to be plump which insulates them with a layer of fat to prevent heat loss both on land and in the sea.
The center of the Antarctica is the South Pole allowing for some wiggle room. Gradually, over the years it has shifted a little. Here the ice is 9,000-feet thick. From March to September there is total darkness – in May to July there are periods of twilight. From September to March the sun rise continuously just above the horizon. The residents of Antarctica need hearty food to sustain them in the coldweather, including biscuits high in fat and salt.
Early Antarctica explorers only had natural fiber clothing to wear. So, canvas and fur were layered for protection from the elements. These fibers created sweat and that could not escape. Today, natural and synthetic fibers come to the recuse allowing the fabric to breath. The garments are very costly, one jacket can cost $1,000 or more.
Frost nip, frost bite and hypothermia are a constant danger and threat, resulting in death after becoming very tired and very sleepy.
Most foods are shipped to the Antarctica from the country the expeditions come from. There is a very small amount of fresh foods, especially fruits and vegetables. Some fresh fruits and vegetables are available when shipped or
by air -- some stations have small greenhouses. For the water there is a conversion from snow.
High-fat foods are the menu of each day. At the top of the list are thick soups and stews. There has been success in the baking of bread in Antarctica kitchens which is done daily. One egg a day is allowed to be collected from a penguin or other birds to store for the winter.
Here are several Antarctica recipes to try. If you try them, beware I had to convert measurements and they are as accurate as I can tell you. Also, due to the high altitude there may be a difference in baking time. You may have to experiment.
SLEDGING BISCUITS
This plain biscuit is high in energy, resilient, compact to power researchers on foot and driving dog teams. They are a staple food – especially while camping or out on field research. 1 cup white flour ½ tsp. baking soda ½ tsp. salt 1/8 cup butter ¼ cup water Rub the butter and flour together to make crumb, add baking soda and salt, mix well. Add a little water at a time and knead until mixture is soft and pliable. Keep adding a little water at a time until it forms a dough. Roll out on a lightly floured surface to just until ¼” thick, cut into rectangles (8). Prick the top with a fork and place on baking sheet covered with foil. Place in 375-de- gree preheated oven for approximately 15 minutes or until they are golden. Baking 15-23 minutes will make them a little different; make sure they don’t get too dark. Cool. It is suggested the best way to eat them is with butter or as you would with any other crackers.
SIMPLE FLAT BREAD
1 /3 – 2 cups white flour 2 tsp. baking powder 1 tsp. salt 3 Tbsp. butter ¾ - 1 cup water Combine all the ingredients together. Drop on to a hot grill or griddle (a tablespoon). Allow to cook for several minutes, flip over and continue to grill until cooked through.