Text 31602, 78 rader
Skriven 2009-11-30 11:31:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ANARTCTIC TOURISM 91130
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

The system is rather slow at present.  This group of your replies took
nearly a week to come.

 JW> The high Arctic has all of those things except the penguins.
 
 GJ> But not the largest of seals, the 3 1/2 tonne elephant seal.
 JW> 
 JW> I believe the northern walrus gets even bigger!

According to my Grolier the male walruses only reach 1400 kg, while
the male elephant seals gets up to 3400 kg.  The females are much
smaller.
 
 JW> And no people past Griese Fiord.
 GJ> Hmm.  I couldn't find that on my school atlas.

 JW> I'm not surprised. The community was only established in the 1950s
 JW> near the Craig Harbour weather station. Also known as Grise Fiord.

My school atlas is a 1982 edition, so should have had it in.

 JW> Even today it won't be in many atlases as the population is only 150.

 JW> In Inuktitut, Grise Fiord is called Aujuittuq or "the place that
 JW> never thaws out".

Not a word that I would find the need to use very often.
 
 GJ> Qantas A380 will be flying from Sydney to Melbourne, and then on to
 GJ> Antarctica, where it will be flying figure 8 patterns over the Pole
 GJ> for 4 hours, while the occupants sip "champagne" and take photographs.
 GJ> (I can see MLoo rushing to make his booking for that flight!)
 
 GJ> Unfortunately the cost was not mentioned.

 JW> It will be high. And MLoo will not go unless they take air miles.

That I doubt, as I don't think Qantas is included in his alliance of
impecunious airlines.  Some people might be tempted to do it so that
they could say they had repeatedly travelled into the past and future,
or that they had flown around the world in a few minutes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Igunaq
 Categories: Native, Canadian, Wild, Game, Preserving
      Yield: 1 Serving
 
      1    Ring Seal
 
  Fermented seal meat is an acquired taste but this Inuit delicacy is
  prepared much in the same way as cheese or sausage.
  
  Pick out a cool shady place that you don't mind stinking up, like a
  shed. Skin and clean the seal; remove every organ except the liver.
  Sew the seal shut. Press down on the animal to expel all the air from
  the cavity; air pockets can lead to spoilage.
  
  Place the animal in a large metal basin, put some seal fat on top of
  the animal. Cover with with plywood, leaving a small slit for air
  flow.
  
  In about a month the fat will melt into oil and your igunaq is ready
  to eat.
  
  Source: Up Here magazine, published in Yellowknife
  
  Posted by: Jim Weller
 
MMMMM
 

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