The active refrigerated container housing all samples, which are transported frozen at -20 °C to Dumont d’Urville by traverse. During loading, I make sure that my samples are on the floor if possible and surrounded by other polystyrene boxes so that the samples...
Baking as “punishment”! Swiss braided bread is too bland for my French and Italian colleagues, so I add more sugar, lemon zest, butter and raisins and call it brioche. (Photo: Matthias Jaggi / SLF) SLF technician Matthias Jaggi reports on his expedition to...