Almost time to go
Yesterday (Wednesday) was taken up with radio (that got broadcast today) and TV interviews (we are getting a mini series about the project) and an open talk at Government House for anybody who wanted to come along. The publicity seems to be generating quite a bit of interest and the talk and interviews seem to be going down very well. We all had to participate and do a turn – James was hoping he would get away without having to say anything but “all for one and one for all”
Honest we're working
We’ve been spending a bit of time getting ourselves set up for the downloading of forecast products. The one I’m more than just a bit interested in is the ECMWF sea state forecasts - I’m not very good on boat. At the moment it is looking like the four day trip to SG is going to be kind to us. The ship we are going down on is a big trawler that is used for fish stock survey work. There are a number of scientists coming down from BAS to join us on the 16th and they are also taking off a number of fish scientists from SG when we arrive. The ship is due to port on the 16th and we are due to sail on 18th. The other thing they are going to use the Sil for is as a meat store. As part of the habitat restoration program there are a number of teams in SG killing rats and Reindeer and they are going to use the Sill to butcher and store the meat. I think meat is intended for the Falkland market so anybody heading down here in the near future may well find Rudolph steaks on the menu.
We have all settled in nicely to the accommodation and work has begun
Arrived in the Falkland Islands
Day one in the South Georgia House
It’s Friday 11th and we got in to our accommodation at about 3:15 am this morning. We're staying at Liberty Lodge which is accommodation run by the Falkland Island Veterans Foundation and it is really very good. We're sharing it with a grad student Niall Fallon from Aberdeen who is going on the boat with us down to SG. The other people are veterans from the 1982 conflict that are down to visit battle sites and to lay memorial wreaths. One chap, Keith, was the chef on HMS Arrow which rescued the crew of the Sheffield when it was hit - he decided today that as he was at a bit of loose end he'd see what was in the freezer and knock something up for lunch - this turned out to be lamb in a tomato and wine sauce with rosemary and onion mash, carrot & peas (bone of contention being that they turned out to be Lancashire peas), roasties and roast turnip!