Programs Blog

Author: Mary E. Haley, B-Watch SUNY College of Environmental Science and Forestry

Ship’s Log

Noon Position:
16 30.625N 157 54.185W

Ship Heading:
130

Ship Speed (knots):
7

Taffrail Log (nm):
430.0

Description of location:
620mn from Palmyra

Souls on Board

Each and every day we are fed 3 fantastic meals, 2 daytime snacks and even a midnight treat for late night watch cravings. Every day, a different student is assigned to help out in the galley and get to be a part of the magic of making food. Today, I got to help out!

Cat, Gracie and I woke up around 0500 to start prepping for the day. We made homemade bread, banana muffins and blueberry scones. We served the scones for breakfast with eggs, bacon, and oatmeal with fresh fruit toppings and honey! I got to enjoy my scone on deck watching the sunrise with a warm cup of tea while Gracie and I chatted about what brought both of us to this trip. Once we finished up, we set out fresh cut oranges and grapefruits for a morning snack and moved on to preparing lunch. Today, we had sandwiches with fresh baked bread and a side pasta salad. We sliced the bread and prepped the lettuce, tomatoes, onions, and other produce to be plated on platters and served to our fellow shipmates. Between this and dinner we set out baked brie with a spicy jam and some crackers as an afternoon snack.

The Galley

Once that was done we began to work on dinner which was burritos with homemade guac, pineapple salsa, cilantro lime rice, and beans.

My favorite part of cooking today was how complex it was. Before helping out today, my mind never wandered far into wondering how our meals were prepared. But after working with the stewards today I gained a new appreciation for just how much hard work and care goes into our meals. When I wasn’t helping out in the galley I was running around on deck getting the limes, bananas, and other fresh produce stored there. It was a lot of work but always resulted in something delicious and something we were all proud of.

Today was a particular busy day in the galley because we were sailing almost 8 knots all day. This meant a lot of bracing and holding onto flying bowls and trying to stay especially mindful of not letting things out of reach so they couldn’t go flying. Another cool thing about galley duty was that, as long as you were on time, you got to watch both the sunrise and the sunset which isn’t always common with our regular watch cycles. Setting the tables felt like one of the hardest things I have had to do and it was all because upon leaving to the main salon you had to carefully plant every step to avoid crumbling to the ground with food in hand.

I am looking forward to seeing what other lovely meals we will have and hopefully maybe get a chance to join them in the galley again! The company in the gave me the same comforts of home and gave me a chance to re appreciate just how much love and good company food can bring. It turned out that Kat and I both have roots in Rockaway Beach, NY! But truly, it made me realize how much I took for granted cooking with my loved ones when I was home and how much I am now looking forward to trying out some new recipes once I get back.

Till next time, love always, Mary

Mary E. Haley, B-Watch SUNY College of Environmental Science and Forestry

Contact: Douglas Karlson, Director of Communications, 508-444-1918 | [email protected]