Chef dishes up a documentary about his Antarctica adventure
Share with others:  Print Email Read Later  Necessity really is
the mother of invention when you're stranded -- by choice -- at
the South Pole. And trying to document your experience with a
$300 Canon camera about the size of a Nerf football.  Sous chef
Keith Reimink, 34 and now living in Greenfield, managed so
successfully that he shot 200-plus hours of HD footage during
the year he spent en route or at the Amundsen-Scott South Pole
Station, Antarctica. That included the winter when the horizon,
sunlight and any chance of ready departure vanished.  He rebuilt
an insulated camera box so it had a hole for the lens (and cap),
and, behind the camera, he fashioned a little pocket for a lead
weight. "I would go to the heavy shop -- the machine shop -- and
they had these pieces of lead or iron or whatever they had
laying around, and I would take a piece of that and put it in
our convection oven in the kitchen at 500 degrees for a half-
hour or an hour and