19 July 2017 Preserving the Experience

The stacks of zucchini and cartons of blueberries probably are not what you'd expect on the kitchen table of someone preparing to depart for a PolarTREC expedition to the Bering Sea next week. To me, it makes perfect sense. I couldn't pass by the mountains of fresh fruits and vegetables at the international market without imagining them as spicy pickles or anise-flavored jam.

The art of food preservation is one I've been learning from my neighbor, Mr. Beasley. Each summer, we discuss what we'll be canning and share recipes. A few summers ago, I gave him a quart of green beans I had just canned.
He held the jar with both hands and spoke, eyes on the jar, "You picked these fresh. You canned these beans at the peak of their freshness."

Stories, like food, are essential to our experience and the best stories are also preserved at the height of their freshness.

Soon I will be on a PolarTREC expedition and I will be selecting from what I experience to preserve and share with the public. By doing so, I hope to whet your appetite for scientific research and adventure. I'll be writing journals throughout the cruise about what it's like to be part of a research team on a cruise in the east Bering Sea. Please ask questions and give your feedback. And, no, I have no plans for making pickled jellyfish!