Vladimir Koshelev

INFORMBANK AGENCY

TRAVEL COMPANY "Polar Expeditions"

TRAVEL COMPANY "ULTRA-TRAVEL"

TRAVEL COMPANY "VIKAAR"

Design: Racing Media
Write us: mail@polus.org

FOOD SUPPLIES FOR THE ARCTIC EXPEDITION


• Providing nutritious, high calorie, and timely meals is an important responsibility of the expedition's management.
• During many Arctic expeditions, it was determined that providing meals for the members of expeditions and guests is a priority task on ice flow.
• The person's physical conditions, his capacity for work and mood, as well as the state of mind depends to a large extent on being able to take tasty and nutritious food.
• During the preparatory period a highly qualified cook with experience of food preparation in the Far North is selected.
• His deputy is then selected, and together with the head of station, the lists of necessary food items are prepared, and weekly menus are calculated, based on calorie calculations. This is done in a way which will provide for a wide variety of dishes and drinks.
• Food items are purchased in the best stores of the capital, and farmer's markets. Food supplies are stored according to the time of drop off to the expedition in specially marked packages, and are delivered to the airplane.
• On unloading, food items are immediately delivered to the storage tent. Meat and fish items are placed in special ice wells, which are covered with a closely fitted lid, not to attract polar bears.
• Food is prepared in a designated tent, equipped with a gas stove and tables for prepping, as well as all necessary kitchen utensils.
• The cook takes care of prepping meat and fish. Microwaving such quick to prepare items as shish kebabs, sausages, chops, and chicken has been very successful, as it allows to put a dish on the table within minutes.
• In polar conditions, warm food is essential, therefore soup is always served for lunch. Fish, beet, cabbage, and mushroom soups are always well enjoyed by members of the expedition.
• Potatoes, pasta, and barley are among popular side dishes.
• Cold hors d'oeuvres include smoked fish and meats, sausage, cheese, sprats, caviar.
• Members of expedition always enjoy the food of the native inhabitants of the Northern region, e.g., chir and muksun stroganoff, deer dishes, etc.
• Alcoholic drinks (cognac, whiskey, vodka, wine, beer) are always available at the table, however, experience has shown that they are taken in moderation.