“How to Cook an Amazing Thanksgiving Dinner at the South Pole” by Jynne Dilling Martin

A new piece by alumna Jynne Dilling Martin (poetry, ’06) appears at Food & Wine:

The worst part of sleeping in a snow cave in Antarctica is not the minus-20° windchill or the midnight sun glaring through every crack. It’s not peeing in a bottle or feeling achingly sore from digging the cave in the first place. The worst part is crawling out the next morning, stiff and starving, fantasizing about a latte, eggs and pancakes, and prying open a box of rations to find a choice between a baggie of frozen raisins or a baggie of frozen nuts. I’ve often opened my pantry at home and groaned at the limited options, but that pales in comparison to the scarcity of food on a remote ice shelf where the nearest grocery store is a nine-hour cargo plane ride away.

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