A Memorial University graduate field school documenting the fishery in Keels, Newfoundland
Friday, 21 September 2012
Work and Play
"La bonne cuisine est la
base du véritable bonheur."
(Photo: Claire McDougall)
We’ve all been working hard the last week and a half, learning about photography and audio recording, metadata and interviewing techniques.As yesterday’s posts made clear, our current focus is on measuring and documenting buildings.Learning new things is thought-provoking, exciting and, at times, exhausting.Developing new skills in a group context always presents its own challenges, but I have found the experience here in Keels incredibly rewarding.We’re going through growing pains together, quite literally; we really did have to stretch for some of those measurements. There is nothing quite so satisfying as working towards, and accomplishing, a common goal.When achieving that goal involves exercising both brain and body, though, it can make for a long day.
When the working day is jam-packed, I always like to take a little time, to allow myself to unwind.Over the course of this field school, I have found that time and space in the kitchen.Erin (roommate extraordinaire) and I have been cooking up a storm…
Fried Cod Tongues
(Photos: Claire McDougall)
…and there seems to be a theme developing…
It’s not all cod all the time, though.Tonight we’re going to enjoy a barbequed meal at Rosie Welcher’s place.We’re unlikely to have fish in addition to our sausages and chops (and there’s a part of me that worries I might go into withdrawal without it).We are, however, guaranteed good company and the same overwhelming hospitality that has been extended to us since our arrival.