Two of the most important, hardest working and most appreciated members of the crew are the ones who keep us so well fed.

Three substantial meals are provided each day, breakfast beginning at 7 a.m., lunch at 11:30 and dinner at 5 p.m. The cooks begin their work at 6 a.m. and continue until about 7 at night. The kitchen and dining area must be cleaned after every meal. Meals are on a strict schedule and most people adhere to it closely, but no one starves if work prevents them from making it to the dining room on time. Not only does the meal schedule make it feasible to feed so many hungry crew members, it also serves to bring everyone on board together. The galley bustles with activity at mealtime. Ship’s crew, scientists and volunteers sit together and share stories, experiences, and many laughs.

The ship has a huge pantry. Fresh fruits and vegetables were loaded onto the ship on August 31, just before we departed. Would love to see the grocery list and recipes! There were about 40 people on board for this trip (August 31-Sept. 6). Jay tells me that next week, the ship will have about 60 passengers. Wes told us that 12,000 gallons of water were brought on board. The water tastes great, but we can’t be wasteful with it.

Jay has a website at www.seajaycook.com

Steve spent 135 days with SIO last year. He spent 100 days doing Natural History Tours from Point Loma, in San Diego to the Sea of Cortez. He is a very talented nature photographer. His love of the ocean and creatures in are quite evident in the galleries on his website. Check it out for yourself!

Steve has a website at www.wrongwaylamb.com

 

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scripps oceanography uc san diego