Allison Irwin: In the Kitchen with Kathy, July 17, 2019


NOAA Teacher at Sea

Allison Irwin

NOAA Ship Reuben Lasker

July 7-25, 2019


Mission: Coastal Pelagic Species Survey

Geographic Area: Northern Coast of California

Date: July 17, 2019

Weather at 1000 Pacific Standard Time on Wednesday 17 July 2019

We’re expecting rougher weather at the end of the week. The wind is forecast to stay at 15 knots all day today with patchy fog. Then tomorrow and Friday winds double to 30 knots with waves of 12 feet. Currently the wind is 11 knots and the sea state is stable. The sunsets out on the water are spectacular! People gather on the fantail to watch the evening sun melt into the horizon when it’s exceptionally colorful or dramatic, and last night did not disappoint.

Sunset Tuesday July 16, 2019
Sunset Tuesday July 16, 2019


PERSONAL LOG


Most of the time during meals I sit with the science crew. Sometimes I’ll sit with my roommate, Lindsey, who works as an augmenter. Think of augmenters as floaters – they are employed full time but will move from one ship to another based on the needs of each ship. Lindsey helped me a lot this trip from learning how to do laundry and climbing in and out of a top bunk on a rolling ship (without falling) to understanding nautical terms. She’s also pretty good at spotting whales!

A couple of my meals have been spent talking with 2nd Cook Aceton “Ace” Burke. He normally is the Chief Cook on NOAA Ship Thomas Jefferson, but he’s augmenting on this trip to fill in for someone who is on vacation. When he’s cooking for his crew, his favorite meal to prepare is pork ribs. He cooks them low and slow for hours until they’re fall-off-the-bone tender.

He and Kathy keep the kitchen spotless, the food hot, and the mealtimes cheerful. Kathy was kind enough to share some recipes with me and I intend to take every one of them home to cook this summer! For dinner one night soon I’ll make Kalbi Ribs with Cheesy Scalloped Potatoes and Macadamia Nut Cookies for dessert. I’ll reserve the Creamy Chicken Rice Soup for a cold winter weekend and be sure to add chopped, roasted red peppers and wild rice to the recipe like Kathy instructed.


INTERVIEW WITH A CHEF

Kathy's kitchen
Kathy’s Kitchen

After working in an office environment for a few years in Los Angeles, our Chief Steward Kathy Brandts realized she didn’t fit the nine to five lifestyle. Plus, who would ever want to commute to work in LA? So she left LA and moved back to Colorado to live with her sister for a while until she found something more appealing.

That’s when cooking began to kindle in her blood. Every night she would sift through cookbooks and prepare dinner in search of a way to express gratitude to her sister for helping her get back on her feet. But it would still be a few years before she started earning a living in the kitchen.

First came the Coast Guard.  At 27 years old, she was less than a year away from the cutoff. If she didn’t enter basic training before her 28th birthday, a career with the Coast Guard would no longer be an option. It appealed to her though, and a recruiter helped her work a little magic.  She made the cut!  While she initially wanted to work deck personnel so she could maintain the ship and qualify as law enforcement (some Coast Guard personnel, in addition to belonging to a military branch, can simultaneously take on the role of federal law enforcement officers), she was too pragmatic for that. It would have taken her three years to make it to that position whereas cooks were in high demand. If she entered as a cook, she wouldn’t have to wait at all.

So the Coast Guard is where she had her first taste of formal training as a cook.  She traveled on a two year tour to places like Antarctica and the Arctic Ocean visiting port cities in Hawaii and Australia to resupply. Ironically, to be out to sea a little less often, she decided to join NOAA as a civilian federal employee after her service with the Coast Guard ended.  She’s not exactly out to sea any less than she used to be, but now she gets to go on shorter trips and she can visit family and friends while NOAA Ship Reuben Lasker is in port between cruises.

Kathy is a perfect example of someone who wasn’t willing to settle for a job. She spent the first half of her life searching for a career, a calling, to energize and motivate not just herself but all the people her meals feed throughout the day. She believes that food is one of the biggest morale boosters when you’re on a ship, and it’s clear at mealtime that she’s correct. I watch each day as the officers and crew beam and chatter while they’re going through the buffet line. I hear them take time to thank her as they’re leaving to go back to work.

A well-cooked, scratch meal has the power to change someone’s day. Not only does Kathy take pride in her work as a professional, I also get a touch of “den mother tending to her cubs” when I see her interact with everyone on the ship. She says she provides healthy, flavorful meals because she loves food and wouldn’t want to serve anything she wouldn’t eat herself. In turn, this seems to make everyone feel cared for and comforted. When you’re packed like sardines in a confined area for a month at a time, I can’t think of any better morale booster than that.

  • dessert
  • Halibut Picatta
  • garlic and black beans
  • Chicken Pad Thai and Kalbi Ribs
  • roasted vegetables
  • Fresh Salad Bar


TEACHING CONNECTIONS


I think it’s hard sometimes for students to visualize all the steps it takes to get to where they want to end up. As with all people, teenagers don’t always know where they want to end up, so connecting the dots becomes even less clear. Take Kathy as an example. She started her adult life in an office and ended up in a tiny kitchen out in the middle of the ocean. I doubt that at sixteen years old, sitting in some high school classroom, she ever would have imagined she’d end up there.

So our job as teachers is not to push students in one direction or the other. Part of our job, I believe, is to help students get out of their own way and imagine themselves in settings they won’t hear about in their counselor’s office. One way to do this is to invite people from our communities to come in and share how their profession connects to our curriculum. I can think of plenty of people to invite – the local candy maker, a trash collector, a professor researching octopods, a farmer, a cyber security professional or white hat, a prison guard, military personnel, an airline pilot, or a bosun (even though I probably won’t find any of those in my local community since I don’t live near the water). Reading about the profession is one thing. Talking to someone who lives it everyday is another.

One lesson I’m taking from my day spent in the kitchen is the value of scenario based activities. If student teams are posed with a problem, given a text set to help them form their own conclusions and plan for the solution, and then asked to present their solution to the class for feedback, that is a much more enriching lesson plan than direct instruction.  In November my students will be tasked with preparing a budget and presenting a plan to feed 30 people for a three week cruise. I like the idea of the cruise because they can’t just run out to the store if they forget a few things – the plan has to be flawless. This one activity, though it would take a week to execute properly, would have my students making inferences and drawing conclusions from text, communicating with one another using academic language and jargon specific to the scenario, solving a real-world problem, and critically evaluating an assortment of potential solutions.

We can prepare students for “the career” regardless of what that ends up being. Every career requires critical thinking skills, problem solving, patience, a growth mindset, and the ability to communicate with others.  And all these skills are essential to the classroom regardless of grade level or discipline.

TEACHING RESOURCES

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