Recipe from The Galley By Paul Rogalski (Canada C3 chef, Leg 7) 4-6 people Preparation time: 4hrs Arctic Sorrel Chimichurri Ingredients: 2 bunches Parsley Leaves 1 cup Arctic Sorrel Leaves 4 green onions (chopped or sliced) ½ cup capers (drained) 1 Garlic Clove ½ cup...
Caribou/reindeer continues to be an important resource around the circumpolar regions. Caribou are mainly found in the northern regions of North America. They are also found in Northern Europe and Asia; however, they are usually referred to as reindeer....
When applying for an SOI expedition, you probably do not imagine yourself eating ice cream on a ship. For many of our alumni, ice cream is a fond memory of their time onboard – a deliciously sweet dessert eaten with friends after a jam packed day! This week with...
Recipe from The Galley By Jamie Kennedy (Canada C3 chef, Leg 14) Recipe for 6 people Farm-to-Table Farm-to-table is a social movement which promotes eating locally sourced ingredients. With the food industry having a major impact on the environment, the farm-to-table...
Recipe: Fresh Mint Tea Ingredients 4 cups boiling water 4 sprigs of fresh mint 1 tsp lemon juice 1/2 tsp honey (or desired amount to sweeten) Directions Add fresh mint and lemon juice to boiling water and let steep for 5-8 minutes (longer is stronger). Once tea has...
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