New Britain herald. [microfilm reel] (New Britain, Conn.) 1890-1976, 1928-06-29
Cooking
For Antarctic
Byrd and His Men Think
of Provisions.

| New York, June 29.-Sydney
Greason is doing his Christmas shop
ping early-a year and half early.
He is buying turkey, cranberry
sauce, plum puddings and other
delicaces for 1925 and 1929
Christmas dinners for the members
of the Byrd Antarctic expedition.
Greason goes about with a worried
frown and pencil in hand, as he
buys food enough to last the Byrd
expedition two years. His bills will
run up to about 100000 before he
gets through,
NO man on the Samson is going
| to have a chance to sigh for home
cooking or for pies like mother used
to make because he's going to have
them all the while he is gone.
Change of scenery is going to mean
no change of food" said Geason,
steward OF the party.
1.-The meals served at the South
Pole are going to be just as good as
those served at any Times Square
eating place.
Among the deliveries to be made
between now and the sailing of the
Samson in September are such items
as this: Twenty-Five tons of meat
chicken, turkeys and beef. three tons
Of smoked ham, two tons of bacon,
sixty tons of groceries, two thousand
pounds Of cocoa. three thousand
| Of mil
bred eases of evaporated meats.
There will be large quantities of
canned fruits and fresh and deny
drafted vegetables. Bread, rolls and
pies will be baked fresh by the
ships baker every day. Every Sun
day. and once or twice during the
week, there will be a roast chicken
dinner, with hot biscuits and gravy.
and special holidays will be the oc-
cason for turkey.
Grea son. who is a far-sighted man,
has looked beyond the purely ma
terial and has realized that there
will be a number of birthdays to be
celebrated during the trip. SO he has
bought a large number Of candles
for birthday cakes.
They'll Feast Often. Too
Men aren't hard to suit in cook
ing, if you just give them good
food. Greason has learned. And
they are going to eat plenty on this
trip" he said. 81 am planning to
serve three or four square meals
each day. In cold countries it takes
more calorles to stoke the human
furnace"
In preparing the menus and MAX
ing out the food budgets, Greason
has had the assistance of DIR. Fran
els y. Conan, OF the Johns Hop
kins hospital, who is dietitian of the
expedition. and George Tenant,
who cooked on Commander Byrd S
last venture into the Arctic.
Besides the cooking which is done
on the ship. Greason will provide
quantities of eats in caches ut the
sub bases that will be established
about 100 miles apart on Byrds
routes across the ice. In each
cache will be a two-man camp out
fit with stoves and cooking supplies
GreaSon expects to restock his
larger TO some extent at Dunedin.
New Zealand, which will be the last
stop before going into the Antarctic,
and to have additional supplies sent
from there sometime next year.
81 am buying the best and am
selecting every ham and turkey my
self" he said proudly. II am not
Il conceited man. but if have any
claim to distinction. it is that I know
good food, and that ! get it,"
GrpasOn Knows His Groceries
Greason began his career as a de-
livery boy in New York. He became
the assistant manager Of a public
market. and then was a butcher for
Is years. lie went into the res
taurant business. and became chief
steward for the Atlanta, Georgia.
Athletic club. and the East Lake
Athletic club in Florida.
Byrd employed him as chief
steward Of he South Pole expe-
dition after Greason applied for the
lob by letter. The two didn't know
each other personally. Greason has
no particular interest in aviation or
polar exploration but he did feel an
urge for adventure. he said
'Im going TO show 'em how TO
set a high standard OF American
cooking in Polar climes," Greason
concluded.