An update on the current Antarctic campaign, from Sea Shepherd crew member Andrea Gordon.
This message was transmitted to New York from the Bob Barker vessel via satellite.
Hey Tod! I never know if its Saturday or Tuesday down here! No days off on Antarctic whale saving duty! Its amazing that with a ship full of volunteers no one complains about not getting a day off or paid for over three months. There’s actually not that much to do on deck at the moment since the seas are still pretty big.
The Nisshin Maru seems to be sticking with the rough weather at the moment, headed east. We’re about 30 miles north of the ice shelf, and equidistant to Australia and Africa. The days are certainly shorter than they were when we first got down here a couple of months ago. At the end of December, the darkest it got was a few hours of twilight. Now, there’s over eight hours of darkness. The rough seas and darkness make it really hard to see growlers – the smaller pieces of ice that have broken off from the icebergs. They blend into the white-capped ocean and are quite dangerous because they can do a lot of damage to a ship. So now we’re keeping a deck person on night bridge watch to help look for the growlers. I have the 4-8am tonight.
Anyway, just finished chores and a yummy lunch of tomato soup and potato wedges. I got you the recipe from our awesome vegan chefs if you are feeling inspired to cook this weekend~
Spicy Potato Wedges
Wash potatoes (maybe eight for you and your dog Piggy? ;) ), leaving peel on. Cut into thin wedges (one potato makes about 8 wedges. In a separate bowl, mix 2 tablespoons of corn flour, 1/4 ts thyme, 1/2 ts hot chili powder, generous pinch of salt and 2 cloves of chopped garlic. Mix that together with the potato wedges and put on a baking tray. Mix in 1 cup of olive oil, or enough to fry it. Oven should be at 180 degrees Celsius (not sure what that is in Farenheit). Cook until a nice golden brown. Super delicious!