THE KEENE STATE COLLEGE MAGAZINE FOR ALUMNI AND FRIENDS VOLUME XXII NUMBER 2 Winter 2007
  
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Mount Washington Observatory photo by Chris Justice.
Al and Marion’s Peak Adventure

Al and Marion’s Peak Adventure
Al ’64 and Marion ’63 Lake volunteer every January
at the Mount Washington Observatory.

January 3 was a mild day on Mount Washington: about 16°F at the top, with steady 80-mph winds creating a wind chill of -11°F. We came up from the base of the Auto Road on a 15,000-pound Snowcat that hugged the icy path along Chandler Ridge, grinding steadily toward the peak. As we cleared the treeline, the panorama of the Presidential Range unfolded – frozen peaks, blue-shadowed ravines, a landscape of matchless winter beauty. The air was crystalline. To the east, sun glinting off the Atlantic painted a thin line of gold on the horizon.

Al and Marion Lake with Keene State Today on the summit of Mt. Washington. Photo by Chris Justice. Inside the Snowcat, we sat with Al and Marion Lake, who would be doing all of the cooking and cleaning for the crew at the Observatory for the next week. This was the Lakes’ 11th January trip to the top. Two weather observers, two college students interning in meteorology, summit director Ken Rancourt, and a news crew from Reuters were also crammed into the unheated space with boxes of food, backpacks, ski poles, ice axes, and other supplies.

At the top, the Snowcat backed into a protected bay out of the wind, and everyone piled out to unload the supplies and trade information with their counterparts, who were getting ready to come off the mountain. (The only permanent resident of the peak is Nin, a 16-year-old cat who knows enough to stay indoors in the winter.) Al and Marion scanned the pantry and kitchen with a practiced eye. They had already decided to make lasagna for supper, and soon were debriefing Yvonne and Marco Endara of Marlboro, Massachusetts, the previous week’s cooks, about what they had fed the crew. The small kitchen holds a refrigerator, venerable Garland propane cookstove, small dishwasher, sink, and refrigerator; the pantry has two freezers, another refrigerator, and deep shelves crammed with canned goods, baking supplies, and other staples.

"We make three meals a day for eight or nine people," Marion explained. "The observers work 12-hour shifts, breaking at supper, so that’s the only meal when everyone is here at the same time. We also cook for people who come up on EduTrips [workshops sponsored by the Observatory], so sometimes there are an extra 12 people. We just make sure there is plenty of good food available all the time."

Al and Marion cooking soup. Photo by Chris JusticeAl and Marion retired from careers as teachers about six years ago. He was a chemistry teacher in Salem, New Hampshire, for 37 years, and she taught second grade in Hampstead for 21 years. They resolved to stay busy and to make a contribution as volunteers. Sea kayaking and camping in Maine, summers traveling out West and in Canada in their motor home, and winters skiing with their two grandchildren have made time fly by. When they are at the Observatory, the two "retired" teachers correspond by e-mail with schoolchildren who have questions about the mountain, the weather, and other subjects. The Lakes also volunteer two mornings a week at Parkland Medical Center in Derry, an experience they both find deeply rewarding.

Pantry photo by Chris Justice Experienced hikers who have notched all of the 4,000-foot peaks in New England, the Lakes learned about Mount Washington’s volunteer program and decided to try it. First, Al had to learn to cook. He spent a year learning to bake bread, make soup, and perfect his timing on multicourse meals ("Getting everything done at the same time is the hardest part," he confided.) They auditioned as cooks one summer and have been enthusiastically invited back every year since. "After all these years of marriage and teaching," Marion said, "I guess we know how to cooperate!"

During the Lakes’ week on the mountain this year, a news crew from CBS arrived and two EduTrip groups stayed overnight. Al and Marion made lasagna, macaroni and cheese, roast turkey, and other main courses; created salads as long as the fresh produce held out; cooked big pots of turkey barley, split pea, beef vegetable, and mushroom soups; baked bread nearly every day; hosted make-your-own pizza night; and turned out batches of cookies, brownies, and other desserts. Al’s Aleknagik bread from Alaska and Marion’s hermits are always big hits. "And every year we come away with a great new recipe," Marion said. "This year’s was a spinach and strawberry salad with balsamic vinaigrette."

About three years ago, Al recalled, it was -45°F and the wind was blowing at 143 miles an hour. Their weather this January whipped from a record high of 47°F to a snowstorm at -10°F. That’s nothing unusual (except for the warmth) for a location that bills itself as having "the world’s worst weather." About three years ago, Al recalled, it was -45°F and the wind was blowing at 143 miles an hour. Because outside weather observations are taken 18 times every 24 hours, regardless of conditions, Al helped the crew string ropes outside so no one would get lost or blow off the top. Another year the top was totally socked in for the whole week. It was like being in a submarine, Al and Marion said. They have skied down the eight-mile road twice (during more benign conditions) and have also descended the last two miles on plastic sleds, steering with their hands and bailing out when necessary. This year, they took the Snowcat, but three young weather observers tried sledding only to shatter their sleds on the icy road.

It’s not a volunteer gig for the faint of heart, but for Al and Marion Lake a week of cooking and cleaning, sharing one rarely-flushed toilet with at least six other people, sleeping in bunk beds, and eschewing showers (one per week per person is the rule in winter, when the leach field is frozen) also means the chance to experience the glorious beauty of the mountaintop for a whole week. "We love it," Marion said. "Volunteering here is a way to stay on the mountain for a whole week, and it’s luxurious compared to backpacking. We go outside every chance we get." They have already signed up for next year’s trip.

Ken Rancourt photo by Chris Justice.

You, Too, Can Be a Mount Washington Volunteer
Every Wednesday, a new two-person volunteer team makes the trip to the top for seven days of cooking, cleaning, odd jobs, and other tasks to support the weather observers. Volunteers must be members of the Observatory and must have demonstrated their cooking skills by putting on a full-course turkey dinner for the crew during a trial run in the summer.

The Mount Washington Observatory has monitored the weather from the Northeast’s tallest peak (6,288 feet) since 1932. The Observatory is a private, nonprofit organization dedicated to supporting scientific research, educational programs, and the study of meteorology.

For more information on joining the Observatory, go to www.mountwashington.org or write to P.O. Box 2310, North Conway, NH 03860. Polish up those cooking skills while you’re at it!

Marion Lake photo by Chris Justice.
Marion Lake’s Hermits
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 teaspoon each cinnamon and nutmeg
1/2 teaspoon each cloves and salt
1 teaspoon baking soda
2½ cups flour
1/2 cup molasses
1 cup raisins
1/2 cup chopped walnuts (optional)

Cream the shortening and sugar in a bowl, then add the beaten eggs. Whisk the dry ingredients together, then add to the sugar mixture, alternating with the molasses. Fold in the raisins and walnuts. Grease a large cookie sheet, then spoon the batter into three long strips. The dough will spread out as it bakes. Bake at 375º for 12 minutes. Do not overbake. Cut into bars while still warm, then cool before storing. Yield: 36 hermits

Al Lake photo by Chris Justice.

Al’s Aleknagik Bread
This bread, similar to Anadama, is ideal for a hearty sandwich. The recipe comes from the Wood River Lodge in Alaska.
5 to 5-3/4 cups flour
2 packages (2 scant tablespoons) dry yeast
1/2 cup cornmeal
2 cups boiling water
1/2 cup dark molasses
1/3 cup shortening
1 tablespoon salt
2 eggs
2 tablespoons butter, melted

In a large mixing bowl, combine 3 cups flour with the yeast. In a smaller bowl, gradually whisk cornmeal into boiling water, whisking steadily to avoid lumps. Add molasses, shortening, and salt to the cornmeal mixture, then cool to lukewarm. Add the cornmeal mixture to the flour mixture. Add the eggs and mix well by hand or with a dough hook until the mixture is smooth. By hand, stir in enough of the remaining flour to make a soft dough. Knead the dough on a floured surface until smooth and elastic (about 10 minutes).

Place dough in a lightly greased bowl, turning to bring greased surface to the top, then cover with plastic. Let rise in a warm spot until doubled, about 1½ hours. Grease two loaf pans. Punch down the dough and divide in half. Cover and let rest for 10 minutes. Shape into two loaves and place in pans. Cover and let rise until nearly doubled (about 45 minutes). Bake at 375º for about 35 minutes, until loaves sound hollow when thumped. Turn onto a cooling rack and brush warm tops with the melted butter. Yield: 2 loaves

PDF graphic Download Al and Marion's Recipes
PDF graphic In Adobe® Portable Document Format (PDF). For help downloading, go to: http://www.keene.edu/download/
   Photo by Chris Justice

Photo by Chris Justice

Photo by Chris Justice

Photo by Chris Justice

Photo by Chris Justice

Photo by Chris Justice

Photo by Chris Justice

Photo by Chris Justice