Ready for an adventure with a purpose? Request info »
  • Search SEA Semester, Summer and High School Programs

Current position of the SSV Corwith Cramer. Click on the vessel to view position history. Use the layer tools, top right, to change the map style or to view data layers. Dates and times use GMT (Greenwich Mean Time).

SEA Currents: SSV Corwith Cramer

October 29, 2016

Why are all the peppers gone?

Nick Dragone, Assistant Steward

The Global Ocean: Europe

I caught one of our fly catching friends!

Ship's Log

33° 18.5’ N x 010° 35.6’ W

Sailing to Gran Canaria

Winds NNE at Force 2

Steering 245° PSC

Souls on Board

Cooking on the ship can be very different from cooking on land. There are many unusual factors that influence what we can and cannot make. Some are obvious: we only have an oven and stove, we can only re-supply when we get to a port, we have limited storage space.

Some reasons are not as obvious.

A specific person's sleep schedule can affect what we cook. A lot of our food is stored under bunks. Yarrow, for example, lives above tomato land. If she sleeps late the morning I want to make pasta with red sauce, I would either have to wake her up or change my meal plan. If she had just come off of dawn watch, I may just change my plan.
The weather has a decisive opinion as well. I was making soup two days ago, when the waves decided to build. Every time we pitched and rolled, less soup was in the pot and more soup was on the walls and my clothes. I need to remember to do laundry.

Cooking can be influenced by navigation! If the ship has to maneuver (tack or gybe) the on- watch has to tell the galley. If they forget, the galley can turn into an unexpected amusement park ride for the steward. This is especially fun while chopping vegetables.

Food does not last forever, and supermarkets are hard to come by out on the ocean. As a result, if something starts to look like it may go bad, we are going to be eating a lot of it! In case you were wondering, it IS possible to eat 50 kilos of peppers in two weeks.

Finally, if we are completely out of ideas, we just open the freezer and cook the first food we see. I did this a few minutes ago and a frozen octopus, a bag of corn, and puff pastry fell out.

Some days are easier than others.

- Nick

PS. To all of my family and friends back at home, I hope you are doing well! I look forward to catching up with everyone when I am back in November.

Categories: Corwith Cramer,The Global Ocean: Europe, • Topics: c269  life at sea • (3) Comments


Leave a public comment for students and crew to read when they reach their next port and have access to the internet!

#1. Posted by Berrie Torgan-Randall on October 31, 2016

Thanks Nick for the update on the difficulties of cooking on a ship.  Good luck trying to wake up Yarrow for some tomatoes.  She likes her sleep. I hope she got to sleep in on her 21st birthday—the same day as your blog.  Have fun and happy cooking!

#2. Posted by Rose Sword on November 01, 2016

Thanks for sharing about a subject of particular interest. Great read!

#3. Posted by Hye Kyung on November 01, 2016

Just keep on cooking Nick!



Add a comment:

Notify me of follow-­up comments?

I would like SEA to keep me informed about news and opportunities.