At this early stage of the expedition, a number of so-called ‘Toolbox Talks’ are being held, during which those responsible for the various workstations explain how the equipment is used and outline the associated risks. These sessions are mandatory for anyone who will be working at the respective stations. We have had briefings on various sampling instruments that are lowered into the depths of the ocean or sent soaring skywards by balloon. The best-attended session so far, however, was the Toolbox Talk on helicopter operations.

Oden has a helicopter on board. Among other things, it is used to transport researchers out onto the ice to carry out various measurements of ice movement and ice conditions, as well as the chemical and biological composition of the ice. When necessary, the helicopter will also make reconnaissance flights ahead of the icebreaker to identify suitable routes through the ice. Now we are just hoping for good flying weather so that we can take to the skies!

Before the expedition, many people close to me were concerned about what my accommodation on board would be like. I can now report that we live in cabins with two or four berths. Many of us therefore share a cabin with others, but the cabins are generously sized and do not feel cramped. I share a two-berth cabin in the annexe with a friendly marine geologist from Spånga. The cabins also come with such luxuries as a shower and toilet, as well as plenty of storage space for personal belongings.

You are mainly in your cabin when you are sleeping. And sleeping comes easily. By the second night, I am already being lulled to sleep by the rumble of the engines and the roar of the ice floes that regularly strike Oden’s thick hull. Here, ‘sleep is safe and dreams are full of song’, as the Swedish poet Karin Boye once wrote.

On Oden, there is always someone asleep. The regular crew work three shifts around the clock to keep us moving through the water and ice. Those working the night shift need to sleep during the day. It is therefore important to move quietly and keep voices down at all hours. There are reminders of this here and there around the ship.

Finally, I would like to give credit to the galley staff, led by head chef Eva. They have made an excellent start with a delicious celebration of Swedish culinary tradition. Today, we had isterband – a traditional Swedish smoked sausage – with dill-stewed potatoes for lunch, and pea soup with pancakes for dinner. The international group of people on board Oden are certainly getting a taste of traditional Swedish home cooking at its best.