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The Last Egg

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Re: The Last Egg

#151

Post by detaro »

zerobrainwash wrote: post #150

Does anyone know how to get a foot in the door for jobs in places like this? Not necessarily Antarctica, could be Greenland or other remote, harsh places. I am a regular software engineer from the EU, would be over the moon to pursue something like this

Long-term stays is going to be a lot harder than shorter visits. Need/option for such travel tends to be explicitly called out in job descriptions by scientific agencies/institutes running such things. If you're not at it from a scientific angle, expect it to be technician roles (and thus adjust year salary expectations accordingly)

Re: The Last Egg

#152

Post by jwilk »

saulpw wrote: post #30
tantalor wrote: post #23

Earlier quoted context omitted.

Sure but these chickens would be isolated from the outside world, like a lab setting, so how would they come in contact with something that could harm humans?

classic paper from 1973: https://www.jstor.org/stable/3862013 "An Outbreak of Common Colds at an Antarctic Base after Seventeen Weeks of Complete Isolation" There are more things in heaven and earth, Horatio, Than are dreamt of in your philosophy.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2130424/ has the full text.

Re: The Last Egg

#153

Post by rebolek »

NoZebra120vClip wrote: post #135
goodpoint wrote: post #44

Earlier quoted context omitted.

> Eating by the seasons is also pretty interesting Eating by the seasons is mundane and normal almost everywhere in the world.

For certain definitions of "almost everywhere", I suppose? Care to define that more rigorously? Most American city-dwellers I know wouldn't be aware of in-season food items, and wouldn't care either, because grocery stores stock almost everything year-round, so if you're meal planning based on what's in season it's nearly an afterthought, or superfluous. Growing food in the desert and importing it from the Southern H…

Usual definition of "almost everywhere" does not include American cities but almost everywhere else.

Re: The Last Egg

#154

Post by geuis »

yboris wrote: post #41

Micro-related: A Place Further than the Universe - a lovely anime about four high school girls going to Antarctica. https://en.wikipedia.org/wiki/A_Place_Further_than_the_Unive...

Thanks for recommending this. It's on crunchyroll and I just started watching. Couple episodes in and loving it.

Re: The Last Egg

#155

Post by alvarezbjm-hn »

NoZebra120vClip wrote: post #136
ericd wrote: post #42

Earlier quoted context omitted.

American milk is very varied, sounds like you’re describing plastic gallon jug skim milk. If you want something a bit heartier, you can probably find creamline milk from a local farm.

I have been reliably informed that homogenized dairy products increase inflammation, and so I've made efforts to purchase creamline products instead. It's been revelatory, the difference and enjoyment I derive from it. I've found Straus Creamery makes amazing milk and yogurt products. Sometimes the milk comes in a glass half-gallon with a $2 deposit and I return them to the store. It's kind of a game to scoop out a b…

My stomach can't stand non homogenized milk. My father, on the other hand, loves it. Both of us were raised on it, only I had to be trained with the stick to drink it as a child.

Both of us are lactose intolerant. God knows why he likes it and I don't.

By non-homogenized I mean straight from the cow, still warm.

Re: The Last Egg

#156

Post by sixstringtheory »

mfragin wrote: post #132
LeonenTheDK wrote: post #5

Always love when this blog is posted. Seeing the day-to-day in one of the least mundane places humans exist is a special kind of interesting.

I see these and I say "oh yeah, that Antarctica blog that I tell everyone about." I have always loved reading about people who live in extreme environments. It's also a great topic in science fiction. Not sure how to explain my attraction to these stories, but as someone who lived for many years in the San Luis Valley ( https://earthobservatory.nasa.gov/images/149599/san-luis-val... ) it's easy to relate.

I spent a year in the SLV, what a cool place! Great rock climbing, mountain climbing, skiing, biking, at such high elevation. The deer everywhere. Gorgeous weather (usually). Cool junk yards. Some great gems hidden away…

Definitely want to spend more time there.

Re: The Last Egg

#157

Post by sixstringtheory »

ComputerGuru wrote: post #17

That second greenhouse picture is a nightmare! If it were anywhere else on the planet, I'd say someone needs to trim the tomatoes and give them some breathing room to avoid fungal infections but the low humidity and the carefully cultured environment probably take care of that.

I remember when I first learned about pruning. Tomato plants were way more organized after that!

Before that I was optimizing for growing as much and as fast as possible. It’s fun but it’s a mess.

Re: The Last Egg

#158

Post by iainmerrick »

Groxx wrote: post #121
iainmerrick wrote: post #112

Earlier quoted context omitted.

A month??? That’s definitely different.

UHT can easily last longer, it's shelf-stable (like literally on the shelf, no refrigeration needed) for months. It's kinda wild it has as small of an impact on taste as it does. There's absolutely a difference, but it's surprisingly decent.

Oh, yeah, UHT can last for ages on the shelf. But I read it as referring to ordinary milk, in the refrigerator. "When I lived in the UK a pint of milk would last a week or so at most" sounds about right for that.

I personally think there's a big difference in taste, and I don't use UHT unless I really need to, but I'm sure that's partly just snobbery. You're right that it's perfectly OK for most purposes.

Re: The Last Egg

#159

Post by dredmorbius »

thewopr wrote: post #32
0xbadcafebee wrote: post #7

Weird they don't stock UHT milk. I buy milk for 6 months and keep it in my pantry. I honestly can't tell the difference between modern UHT milk and mass-produced "fresh" milk (at 2% anyway). They could in theory ship in UHT milk instead of fresh, and stock enough extra to last a few more months in winter. It would be fun to make your own cheese down there as a hobby! Eating by the seasons is also pretty interesting,…

(creds: I was down to McMurdo as a researcher three times) I suspect this has to do with space and weight constraints, and probably a touch of old-school procurement practices. In the not-too-distant past, basically everything was flown to south pole station, so weight was at a premium. Powdered milk weights a lot less than UHT milk. Now they do a traverse to the pole with sleds and tractors, so weight is less of an…

Even if UHT wouldn't bust mass budgets for the trip, it'd have to be protected from freezing. I don't know what the SPoT capabilities are for non-deep-freeze er ... warm chain transport, but that's an additional logistical hurdle.

Liquids could also pose stability issues in transit, from sloshing and the like.

Re: The Last Egg

#160

Post by goodpoint »

NoZebra120vClip wrote: post #135
goodpoint wrote: post #44

Earlier quoted context omitted.

> Eating by the seasons is also pretty interesting Eating by the seasons is mundane and normal almost everywhere in the world.

For certain definitions of "almost everywhere", I suppose? Care to define that more rigorously? Most American city-dwellers I know wouldn't be aware of in-season food items, and wouldn't care either, because grocery stores stock almost everything year-round, so if you're meal planning based on what's in season it's nearly an afterthought, or superfluous. Growing food in the desert and importing it from the Southern H…

> For certain definitions of "almost everywhere", I suppose? Care to define that more rigorously?

Good question. In my experience it's people who don't live in very developed countries plus people who shop at fresh food markets and countries that have a culture of not eating a lot of processed food e.g. in good part of Europe plus people who live in the countryside.

Let's say maybe 90% of human population.

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