MEET THE CREW

MEET OUR TRAINEE NADINE

Age: 25
Nationality:GERMAN
Position onboard:
TRAINEE FOR THE WHOLE JOURNEY
Former occupation on land (or how do you keep yourself busy when you are not sailing)?
I work as a nurse and this kept me busy most of the time. I was assisting with heart surgeries. So as my daily business I was touching beating hearts in open chests.
Which book, film, or song and/or event inspired and sparked in you first the dream of a life at sea?
I went sailing in the Netherlands with an exchange, organized by our youth centre back in my hometown when I was 13 or 14. Since then I went sailing in the Netherlands every year. Someday I thought: I would like to cross the Atlantic!
What to pack for your sea chest, absolutely?
I wish I would have brought my knife! But definitely, you should bring a unicorn.
What to leave ashore, doubtless?
Phone.
Which is your favourite peace corner onboard aka where do you hide when you need to be alone.
The galley roof!
What do you like the most onboard: a detail of the ship, a routine, a person, an activity…?
Leaving and especially sailing out of the harbours.
Three Magic Words to hold fast to onboard?
Douse the royal!
If Tres Hombres was a wild creature, which one she would be?
While climbing the rigging sometimes reminds me of riding a bucking horse.
Biggest fear before joining and greatest satisfaction on the way?
I was worried about how it would be out in the Atlantic, without being able to reach civilization easily and my greatest satisfaction was to find out how much I enjoyed it when I was actually doing it. And how much I enjoyed not being available!
Why Tres Hombres?
Because I was looking for a safe way to cross the Atlantic. The Tres impressed me with her beauty and the fact that there’s no engine on board. I also wanted to join a traditional sailing vessel, to learn some traditional seaman skills.
I didn’t want to do the crossing in a plastic boat!

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PROVISIONING IN LA PALMA

LOCATION NOTES:

La Palma, also named “La Bonita”, is known for her Jurassic wild flora, black sandy volcanic beaches, and for delighting the visitors at night with one of the purest skies in the whole Northern hemisphere. It is also one of the steepest islands in the world: the top of its main volcano raises above sea level up to 2423 mt.

Biodiversity thrives here, also thanks to its blessed position in warm latitudes swept by the fresh Atlantic breeze, almost always blowing, being at the entrance of the Trade Winds route.

The island got worldwide famous last year due to the major eruptions of La Cumbre Vieja, which lasted for several months and severely impacted the inhabitants of the island and its wildlife. Growers, farmers, and producers have been struggling in such harsh environmental circumstances but the local solidarity made it possible to cope with the situation and get over it.

PROVISIONING:

We landed on the first island of the many we will encounter during our trans-Atlantic voyage: La Palma, on the Canary Islands. Last years’ cook, Sabine, who has lived on the island for many years, linked me up with lots of small-scale producers. It was great getting to drive around the island and picking up the fruit and veggies direct from them. What a provisioning dream this island is, such a great selection of locally grown produce, including things that are specific to the Island. I tried Yuca for the first time and surprised all the crew with this unsuspecting root vegetable. They look like brown sweet potatoes but have the texture of water chestnut and taste like sugar cane! I added them into salads during the crossing which was delicious. They kept for about a month. I also tried Tomatillo, they look a little like plum tomatoes and also grow on a vine, however, the skin is thicker (and a little bitter) but the taste of the fruit inside is really strong and tropical. These fruits are sturdy and I saved them till at least two weeks into the crossing, they were a nice surprise to pull out long after the rest of the more tropical fruit had been used up.

I also enjoyed buying passion fruit that I would add to fruit salads and to ‘refreshing beverages’ that I would sometimes make and had out to the crew in an extra effort to keep them hydrated.

Being this the first time that I provisioned for a big crossing I was for sure carrying some newbies anxiety. I probably over-bought on some things, and maybe under-bought on others. However in the end the crossing went well and we still had plenty of fresh food by the end. I think another week could have gone by and I would have been able to keep the meals at a good level of freshness and interest.

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Sourdough Bread on board (By Guven Daragon, second mate)

This post is for those who thought that we could spend all this time at sea without bread. Let me tell you that we could not!

If you already tried to bake bread, you might have experienced that it is a real learning curve, and onboard taught us to let go and trust our fellow salty crew, regardless of the efforts you put in to mix the dough or knead it, as usually the one making the bread isn’t the one who will shape and bake it.

Our breadmaking journey started this year in Den Helder with a sourdough starter given by a generous bakery from Amsterdam and a recipe that has been used onboard in previous years.

Sourdough bread is a real art and is pretty demanding, as you need to feed the sourdough starter, make the dough, knead it, proof it, shape it, bake it and finally enjoy it. To make things a little more spicy and interesting, imagine all this being done in a moving galley, where you have to dive into the bouncing dry store to pick up flour when you can be called at any time on deck for manoeuvers while your hands are dipped in flour, and where the temperature and moisture evolve as we sail along different latitudes.

As we all love to have fresh crispy warm bread for breakfast, the bread-making process is split in between watches to have it ready for 7h30. The dough is thus made from 20 to 00, kneaded and proofed from 00 to 04 and baked from 04 to 08.

We have been experimenting with many different consistencies and shapes, and don’t get it wrong, all bread was always appreciated, however, not all looked like bread. Do not get mistaken, bread making is not a fair game, regardless of the time and energy you put into it!

As a sourdough starter needs to be fed 3 times a day, ours became one of the “babies” we have onboard, got a name and got taken care of by all of us alternatively, big up to those who have taken greater care.

Here is a shortened version of the sourdough starter saga.

Early in our journey, our first sourdough starter had been named Herbert. To supply our bread consumption, the sourdough starter had to get bigger but still fit in the galley. That’s how Herbert got split in two one morning and became respectively Her and Bert.

Eventually, Her got spread all over the galley table by a gentle wave one morning. Scooped straight back in her homepot, she turned out the next day to be more active than Bert! Accidents sometimes make things better than they were before!

However, all stories do not necessarily end well. Unfortunately, our beloved sourdough did not survive the post north Atlantic ocean crossing in our stopover in Martinique where they got left aside a little too long, ending up with respectively an ore-dish and blue-greenish colours on their tops.

Fortunately, as all sailors have to have at least a plan B, we’ve been backing up our sourdough attempts with dry yeast, which turned out to be the easiest, less demanding and best bread results we made so far.

For those how are curious, here is the recipe the Tres Hombres crew (almost) always succeeds to make.

In a bowl, put 2 kg of flour with:

2 Tablespoons of salt for the taste

1/2 Teaspoon of dry yeast for the fluffiness

2 Tablespoons of sugar to feed the yeast

A drop of vinegar to reduce the yeast taste and help fermentation

Mix dry ingredients and add 1 litre of water.

Cover with plastic wrap, and let it rise for 6 to 10 hours depending on which latitude you are
sailing by.

Shape and bake for an hour at 230 degrees. Enjoy! (For nicer results use a Dutch oven!)

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MEET THE CREW

MEET OUR DECKHAND THORE

Age: 21
Nationality: DANISH
Position onboard: DECKHAND
Former occupation on land (or how do you keep yourself busy when you are not sailing)?
Different stuff, but mostly stuff to do with the sea or anything that pays (I have a rent to pay…).
Which book, film, or song and/or event inspired and sparked in you first,
the dream of a life at sea?
I have always been sailing on small boats, locally, but my interest in tall ships came from ‘Kontiki’, which my father showed to me at a young age.
What to pack for your sea chest, absolutely?
Socks! Bring all your socks! And a diary, but mostly socks.
What to leave ashore, doubtless?
Leave your impatience. Life at sea is sometimes really fast, but sometimes also really slow – so you got to pace yourself. It’s okay if sometimes things take time because you won’t go home at the end of the day, you stay and do a good job. Don’t rush, take your time and do it well.
Which is your favourite peace corner onboard aka where do you hide when you need to be alone.
Even when you want to be alone, you’re not alone. The foredeck at night is an okay place to try and get some privacy if no sailing manoeuvres are taking place. But tell your mate! (so they don’t have to look for you)
What do you like the most onboard: a detail of the ship, a routine, a
person, an activity…?
Crop-top-Sundays. Breakfast, especially porridge. Going to bed after a rough watch, to snuggle down & sleep like a baby until you get woken up by the other watch because they have maybe (!) seen a whale.
Three Magic Words to hold fast to onboard?
For the team! Stay on board! Do the dishes (I’m still trying to make it a pleasure…)!
If Tres Hombres was a wild creature, which one she would be?
A bumblebee – she shouldn’t be able to fly, but somehow she does.
Biggest fear before joining and greatest satisfaction on the way?
My biggest fear was if I didn’t click with the crew (would be a very, very long journey) and satisfying is, that I did. We have so many nice people on board, there is a sense of community and I feel safe with all of them.
Why Tres Hombres? Why did you choose to sign as a trainee or apply as
crew on board this vessel? What made you choose her over others?
The cargo part is inspiring, there are reasons for going where we’re going, and it makes every port special! I also enjoy the pure traditional sailing part! What’s more traditional than engineless cargo sailing? Nothing!

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MEET THE CREW

MEET OUR BOSUN CAMILLE

Age: 28
Nationality: FRENCH
Position on board: BOSUN
Former occupation on land (or how do you keep yourself busy when you are not sailing)?
I’ve been a physiotherapist, but now for 4 years, I have been working on tall ships.
Which book, film, song and/or event inspired and sparked in you first the dream of a life at sea?
It was directly a ship, Hermione. I met l’Hermione at a maritime festival and I saw people working and sailing on it, who were absolutely not professional sailors. Just ‘normal’ people. So I applied and that’s how it started for me.
A book I recommend is ‘Carnet du cap horn’ and ‘ Deux années sur la gaillard d’avant ‘ [Two Years Before the Mast].
What to pack for your sea chest, absolutely?
You really need to take a knife, spike, and a lot of tar and linseed oil. And personally, I brought Mout-Mout and Moska (a big sheep and a little monkey).
What to leave ashore, doubtless?
Connections (in a general meaning), so you can focus on the little community around you.
Which is your favourite peace corner onboard aka where do you hide when you need to be alone.
Somewhere in the rigging, it doesn’t matter where just up there.
What do you like the most onboard: a detail of the ship, a routine, a person, an activity…?
Plenty of things! But I especially love the fact that there are no engines: not for the ship, not for the anchor winch nor the bilge. Also, the food, which is mostly vegetarian, and so the cook, who is preparing it.
Three Magic Words to hold fast to onboard?
Bosuns Are Magical (to be read on the first mate’s t-shirt).
If Tres Hombres was a wild creature, which one would she be?
A small and fast whale.
Biggest fear before joining and greatest satisfaction on the way?
Fear: responsibilities of my role.
Satisfaction: what a nice crew we have! Really motivated people, I am so happy about that!
Why Tres Hombres?
…because I got lucky !

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Crew visit at Conacado (by Martin Keil)

For more than 10 years Tres Hombres is carrying cocoa beans from the Dominican Republic back to Amsterdam.

On Thursday, the 24th of February the Tres crew went on a field trip to the backland of the island to meet the farmers of the cooperative Conacado. The inner backland is the agricultural centre of the country. On the 3 hours bus trip to San Francisco, we saw large plantations of rice and banana passing along the street. The cooperative is a local enterprise that hosts 10.000 cocoa farmers. The annual production is approximately 80.000 tons of cocoa. The small farms are up to a size of 20ha to avoid a monoculture in the area.

Cosme Guerrero, the operational manager, explained the mission of Conacado. Farmers get support from specialists to plant organic cocoa to the highest sustainability standards to increase the crop. They are also shareholders and decision-makers in the annual assembly. This mission results in a higher resilience and independence of the farmer. It also improves the price stability of cocoa and increases the social-political impact of these communities.

Cosme gave us a tour around the modern factory. They produce cocoa powder, oil and butter. In the labs, samples are tested to receive the quality requirement of the licenses. In the factory, the shell of the cocoa bean is separated to be used as a natural fertilizer. In another step, the beans got roasted and ground before becoming the final products. Everything is automated and controlled by computer programs. Solar power is covering 20% of the energy consumption of processing cocoa from 4,2-4,6 Mwh. At the end of our tour, we have got a delicious hot chocolate from their own production. In exchange, we brought some of the chocolate that gets produced in Amsterdam with their beans.

After a local meal with local food, we drove to the village Comedero to visit one of the plantations of organic cocoa. First, the cocoa beans are fermented for 6 days, the process of fermentation increases the flavour of the cocoa. Many customers, like the Europeans, prefer a stronger cacao flavour. On the site, there are greenhouses to dry the cocoa beans. For eight days the beans have to be dried and turned every 45 min with a wooden rake.

On the plantation, the cocoa trees there are up to 80 years old and grow happily in a humid warm climate. The harvest time is between February and May when the fruits are turning yellow and orange. All fruits are harvested by hand. Manuel, one of the farmers who was showing us the plantation emphasized there is a change due to the global warming effect in the last years. Longer dry periods and longer wet periods put the plants under stress with the result of a lower crop and shorter lifespan.

In the late afternoon, we went back by bus passing picturesque villages and landscapes and arrived at our ship at 8 pm. It was a very inspiring trip for all of us.

We gained a deeper understanding and relationship of the farming and processing of cocoa and we were impressed by the strong social mission of the cooperation Conacado. The next day we received 10 tons of cocoa beans in bags of 70kg for the Chocolate Makers in Amsterdam. Their fermented aroma will guide us on our way back to Amsterdam.

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Meet the crew

MEET OUR DECKHAND ALINA

Age: 32
Nationality: GERMAN
Position on board: DECKHAND
Former occupation on land (aka how do you keep yourself busy when you are not sailing)?
Before joining the world of tall ship sailing, I was employed as a social worker providing psycho-social support, care, and protection for children. I also used to work as an outdoor pedagogue and got myself quite involved in a farm project based on animal-assisted therapy. Mountains can keep you busy as well!
Which book, film, song and/or event inspired and sparked in you first the dream of a life at sea?
When I was a kid, I used to live in Italy with my family on the island Elba, where my aunt was running a sailing school. This place was kind of a Kindergarten for me. I guess that it was the very first spark! I also went sailing with my father when I was younger. But mostly it has always been a…feeling. I don’t know why, but I felt like longing to connect myself to the sea and the wind, to leave the Alps and my mountain life behind. A song I was listening to a lot in the past while dreaming of a life at sea was ‘Le vent nous portera’ by Noir Desir, covered by Sophie Hunger. Now, after all this time and especially after the crossing of the Atlantic, the meaning of it [being carried by the wind] has deeply changed.
What to pack for your sea chest, absolutely?
Boots, awareness, music (instrument and headphones), sense of humour, a proper piece of old dutch gouda or parmesan, gratitude, chocolate for the crew (and especially for my officers, so that they can forget more easily when I do something stupid), a generous portion of Zen, quickdrawl, waterproof bag, self-mockery, patience, a really (really) waterproof gear (jacket and trousers), a knife, harness and joy.
What to leave ashore, doubtless?
Doubts. And everything connected to it. It’s challenging to leave them ashore, they are sneaky and can find their way into your luggage easily. They are also pretty resistant, but absolutely useless out there. So double-check your bag before embarking and replace them with the things mentioned in the question above.
Which is your favourite peace corner onboard (aka where do you hide when you need to be alone?)
Definitely the bowsprit! I already felt that during the refit and it got even more proofed at sea. Especially below the bowsprit, possibly in a hammock. Somehow I also really like the cargo hold. Not always, but still. Occasionally it was and is one of my favourite places. Also, I enjoy being at the royal yard. During the crossing, when the ship was rolling through this big blue, the movement was even more intense up there. That’s very unique, very exhausting, very beautiful. Nobody else around, quite a special feeling…
What do you like the most onboard: a detail of the ship, a routine, a person, an activity…?
Night watches, starry skies, Ed’s [the Ship Cook] extra effort to take care of my special diet needs, falling asleep when we are rolling, Arthur’s wake up calls (even when waking up itself is difficult), glowing plankton, Guven’s [Second Mate] lessons, having the opportunity to learn so much, a big bunch of wonderful humans and characters I am very happy to have and/or have had onboard, anchor-chain-action with Camille (the Bosun), leaving shore with the sound of the wind in the sails, putting my feet on a new piece of Earth for the first time and thinking that I got there thanks to the wind.
Three Magic Words to hold fast to onboard?
Depending on my mood I would say either “Try, Trust, Love” (I know: it sounds pathetic, it is pathetic!) or “Tar is Tarmendous”, which can work pretty well too…
If Tres Hombres was a wild creature, which one she would be? I see a dragon. Not a dangerous one, maybe a combination of a Chinese dragon and a friendly kids-books-dragon with a big belly. One which is slow while walking, but when it gets up in the sky becomes elegant and flexible.
Biggest fear before joining and greatest satisfaction on the way?
Fear:
To be the most useless deckhand the world has ever seen or will see.
Satisfaction: to experience the patience and warmth of mates and the whole crew. And to see a moonbow (a rainbow at night) during the crossing.
Why Tres Hombres?
Serendipity: the effect by which one accidentally stumbles upon something truly wonderful especially when looking for something entirely unrelated.
This could be a good answer, to begin with: the opportunity to be the deckhand for this season came to me quite unexpectedly, even if I was dreaming of sailing and getting more involved in the sailing cargo movement. What happened though was far beyond what I could imagine…
The part of me which is still a pedagogue was eager to commit to a project, able to inspire the new generations, to bring them more awareness regarding the environmental issues and the lifestyle challenges we face.
I truly believe in what Fairtransport does and achieves, it is a project which is authentic and true. Now that I experienced it first hand both in the shipyard and on board, I can definitely See and Feel the positive and educational impact, its potential for the future and the possibility to deliver a greater change.

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Swimming cargo: salty, sweaty & satisfying – by Nadine Gamerdinger

So three months have already passed since we left Den Helder.

We’ve visited several ports and cities, survived the bay of Biscay, sailed past a volcano island, and crossed the Atlantic ocean.

We finally arrived in the Caribbean. To be honest, it took me a moment – and another look at the map – to realize where we were. So far from home, but still feeling at home.

The ‘pirate ship’ has reached its destination, ready to fill her belly with some of the finest rums.

Loading the barrels in the ports of La Palma and Barbados – surrounded by huge cruise ships – was impressive, but let me tell you a story about swimming barrels from boat to the beach, and back!

Approaching the beautiful island of Marie Galante really looks like it’s cut out of a movie. Crystal clear water, empty white beaches, palm trees, and turtles popping their heads out of the water every now and then. We dropped anchor in the bay next to St.Louis and took the empty barrels out of the cargo hold to prepare the unloading for the next morning.

First a little explanation. Why do we swim the barrels?

On an engineless sailing cargo ship, like Tres Hombres we like to stick to this spirit as much as we can. So whenever it is possible we use our own muscle power, instead of burning petrol. It’s also a tradition of the old days of sailing cargo we like to keep alive and celebrate on Tres Hombres. Back in the time when there were no big industrial ports, it was normal to anchor, drop the barrels overboard, and swim them to shore.

Last but not least it’s a lot of fun and a highlight for the whole crew and all the people who come to watch and sometimes also join us.

A working day on board Tres Hombres

6:30

Waking up with the sunrise, enjoying porridge and coffee for breakfast.

7:00

Dropped the first barrel overboard. I took the chance and grabbed the first barrel, followed by three other swimmers and one mermaid (yes, you read it right, a mermaid!). Enjoying a nice swim, facing a small Caribbean paradise island, and watching little fishes pass you by. What a way to start a working day.

7:20

After a 20 minutes swim we reached the abandoned beach. We rolled the barrels out of the water and carried them through a little palm tree forest to the trucks of the distillery. Together with the people from the Pere Labat, we unloaded our barrels and off they went to be filled.

9:00

Our Captain Francois joined the team at Pere Labat Distillery and filled up the barrels himself. The Pere Labat Distillery is one of the three distilleries on the island, which produces Rhum Agricole directly out of the sugar cane juice.

A few days after loading the barrels we visited the distillery and were able to get a glimpse into their production process, and of course, getting to taste some of their delicious rums.

12:00

After a few hours, the barrels were back at the beach, ready to be carried off to the ship.

For unloading the barrels from the truck we used the help of a small crane because after being filled up they weight around about 250 kg. The reason that we weighed them is for quality control, to know their weight when they leave the distillery and then how heavy they are upon arrival in Amsterdam. During the crossing evaporation of the rum occurs, making the barrel lighter. This is what we call the angel’s share.

12:30

Rolling the barrels back through the palm tree forest and down the beach, our swimming team was ready to take over again. It’s tough work because we have to roll them in a special way, to make sure that the cork doesn’t get stuck in the sand. If you get close to the cork you can already smell the rum inside. Swimming the full barrels is the easiest with at least two people, to be able to push them through the waves and towards the ship.

13:00

Back at our Black Lady, as we like to nickname her on board, the other part of the crew has already prepared the ropes and chains to hoist the barrels out of the water. Now, the sweaty part starts. The barrels have to be loaded carefully, they’re almost as heavy as a baby elephant. Good communication and teamwork are the keys to a satisfying loading so that the barrels are stowed securely and arrive safely at their destination – which could be your living room!

Now the sun is setting on another adventurous day. We end the cargo day with a more refreshing swim in the turquoise waters, raising a glass of last year’s stellar rum, all hands toasting together: Long Life to Sail Cargo!

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MEET THE CREW

MEET OUR SHIP’S COOK

Name: EDDIE

Age: 32

Nationality: ENGLISH

Position on board: COOK

Former occupation on land (or how do you keep yourself busy when you are not sailing)?

I am working for New Dawn Traders. I am an acupuncturist, carer and set builder.

Which book, film, song and/or event inspired and sparked in you first the dream of a life at sea?

The wish to do it was just always there. To go to the unknown, to the extreme.

A movie that inspired me is  The life aquatic of Steve Zissou.

What to pack for your sea chest, absolutely?

Superglue, woolen socks, woolen jumpers, boots, burn cream.

What to leave ashore, doubtless?

Obligations, ‘loose-ends’ and D.I.D (aka Dramatic Interpersonal Dynamics).

Which is your favorite peace corner onboard aka where do you hide when you need to be alone.

My cabin, because I have the privilege of being alone in there.

What do you like the most onboard: a detail of the ship, a routine, a person, an activity…?

Mealtimes! Inviting friends to my little Bistrot for food, 3 times a day, every day.

Three Magic Words to hold fast to onboard?

Not’ a f***ing word! This will make sense only to a few people, but it is a homage. It is related to a personal story, a fellow sailor, a friend, someone who was very dear to me and who is not with us anymore.

If Tres Hombres was a wild creature, which one she would be?

A black horse; sometimes it feels like we are galloping through the sea.

Biggest fear before joining and greatest satisfaction on the way?

Falling overboard and dying in a storm were my biggest fears.

Making flatbreads in Biscay (in tough weather conditions) my greatest satisfaction.

Why Tres Hombres?

‘cause she is a badass engineless ship!

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A short report on rolling (by Patrick Vasy de la Cruz)

For this short report, a selection of aspiring, novice, and salty sailors have been chosen as participants.

This motley crew is being subjected to a series of ongoing experiments, courtesy of the Mid-Atlantic Wind Fund – whose investment has been considerable. We thank it for fair winds, hours of laughter, a few sprains, burns, and bruises and most importantly friendship – the best ship.

I would like to open with a question to my dear reader – have you ever tried washing army-sized pots, heeding nature’s call, or simply standing still on a rolling ship? If not, it’s not too dissimilar to attempting these tasks on a roller-coaster. It’s bloody fun, but gravity becomes an ephemeral and distant force whose return you eagerly await (while your dinner flies past you).

Some initial observations from rolling’s first tests include dust rolling (an especially jarring discovery considering the daily deck wash), letters seemingly having a rave on your page, and the waves getting a little too friendly with our deck.

At present, and according to the latest studies, only around 10% of our nutrition ends up on the floor. Most of it is consumed afterwards though, so fear not zero waste warriors. Nonetheless, we await further contributions to the field. As predictions stand, we expect an increase in these numbers (and thus galley floor spice in our food), as the trade easterlies pick up.

Moreover, we are excited about forthcoming qualitative reports on the subject. Some of the preliminary observations suggest sawdust in pesto pasta, morning jam in evening jam (with crumbs and other non-descript particulates), office supplies in the soup, banana in the peanut butter (ravenous sailors are to blame for this one), and olive oil sprinkled on noodles, a tragedy however intentional, Guven.

The Tres’ systematic shuffling and dipping into the ocean also provides a luxurious, free-flowing paddling pool on starboard and portside alike. Perplexingly, this unrivalled onboard feature is met with grunts of complaint from the sailors who find recourse in a “fungus towel” to enter bed with merely damp feet instead of the more traditional ‘soaked to the bone’ (which most opt for). The perennially wet deck has also claimed a few bruises and bashes but these are always taken in good spirit, with the prospect of a massage and perhaps an extra something in the dinner insight.

The sometimes (mostly) uneven undulation of the ship has trained a new kind of bipedal movement in the participants that I’m hesitant to call walking. Movements happen with opportunism and seldom dignity. Nevertheless, an added bonus of the current maintenance works is the glue (known as tar onboard), which is seemingly lathered on anything within arms reach. The substance grips onto hands and clothes, overwhelmingly ensuring a successful (and scented) deck crossing. For more details on how braving the deck has been surmounted, see Petrie’s work on the matter.

To conclude, rolling has had a mixed effect on the participants. For example, sea-sickness was prevalent at the start but quickly dissipated. While a favourite for dinner conversations were the adept and ingenious ways of wedging oneself in the head – seemingly making it one of the many new and valuable skills learnt on the Tres. It is safe to say that rolling has added to the rhythmic and dynamic life onboard. Not only has it been a source of innumerous smiles and bursts of glee, but also a mellowing force, whose pattern and ability to warp time will be sorely missed when we rejoin the land-lubbers. It will have also, hastily and fundamentally, accompanied us for a 2700NM crossing – a gift words cannot account for.

Once again, I will take the opportunity to thank the Mid-Atlantic Wind Fund for its unwavering support (even if it was a couple of days late).

 

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