How do we get back home? Tacking!
Down the flying jib and the gaff tops’l, ease the topping lift, cast off tricing lines, staysailboom midships, coils of braces and headsail sheets on deck. Ready on the foredeck? READY! Ready about! About ship, helms a-lee! Mainsheet tight, ease the headsail sheets….there she comes, helm back midships, ease mainsheet, tack the jibs and… Let Go and Haul! Cast off tack and sheet of course, haul away lee course brace as you might, change boom lift, ease mainstays’l boom, tack the bob’s, all hands (or the windlass) on the tack and pull it down together with the lee-topping lift. Tack down! Course sheet home! Trim the yards, set the gaff tops’l, set the flying jib and then coil up and clear the deck!
15 minutes of the mariners full concentration is vital for the ship to make her way up against wind and current, not to loose ground against the ever blowing Northeasterlies in the Channel.
3 weeks ago all those lines were mere mystery to the most hands aboard Tres Hombres, now, at the command of prepare for tacking, everyone is whizzling over the deck, finding the right line to cast off, haul tight or stand by! No more discussions, commands are understood and taken out with pleasure and power. At force 5, instead of life lines the flying jib is put up and the helmsman is smiling pleasantly, feeling the acceleration of the ship and her leaning over in comfort!
Good food and good company as a power ressource, one common mission: living live in a natural way!One tool: the most beautiful sailing vessel on the seas, currently hunting after De Gallant, where early sailing memories with Captain Hendrik make me think of the old days as a deckhand without any concerns, without any limits.
Now we are passing on those good times, the tools and the experience to find a way in your life, it’s your choice.
P.S. : with some unexpected SW wind we are right now passing Dover, gybing the stunsails with boom and all to use the last heap of this rare wind, pushing us into the North Sea, where the next blow of NE will await us…see you soon in Amsterdam
Captain Andreas Lackner
Is your mind filled with the glorious majesty of the white winged masts of the Age of Sail? Or are you longing to master the arts of the traditional seaman? Then sign on, sailing on a cargo vessel is a unique way to discover the world and learn the art of real square rig seamansship. Price varies by voyage. The longer you sign on for, the less you pay per day. Visit http://fairtransport.eu/sail-along/ for the latest schedule and pricing or email email@example.com
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Falmouth for orders!
Coming back on a 4-mast bark from a voyage of 6 months out or more, having past Cape Horn the wrong way around, fully loaded with guano or saltpeter from the Chilean Pacific coast and in the end entering the English Channel again, what a feeling this must be for the ordinary European seaman!
Still this was not the end of the voyage and many times the final destination of the cargo was not clear at the time the ship left the south American loading port, so where to go? Lizard Point it is, the southernmost tip of England, where the flag officer in charge would have the answer.
It was then a challenge for the captain to steer his ship as close as possible along the coast, able to sign the name of the ship he is commanding, to shore. Then the man on shore will find the wire messages he got from a shipping office in Northern Europe, regarding this vessel, and signal the essence of the order over to the ship: the final destination for unloading the cargo! Old-day internet you would call it, using different colored flags going up and down a flagpole, always still adding a salute and some information about how many days the voyage took and how many were lost at sea.
Tres Hombres, as you know always keen on following up the precious traditions from the era of Sail, had to go close enough to shore as to have phone reception, for these orders. After a great unloading in the heart of Amsterdam the crew was anxious to put to sea and after seeing the weather forecasts we decided that there was no time to loose for making sail on a southbound voyage.
But where to go exactly? Supercargo Ruurd was still involved in wine tastings and presentations and would need some more days to finalize the orders of wine for Amsterdam. What was left to us was pulling the sheets and tack out our way through Northsea and Channel, until Falmouth… Or lets say, Ile de Quessant, where we passed at a four mile distance, to receive the orders we needed: Getaria it was, in the deepest of the Bay of Biskay! Rioja wine has to be taken on board and this harbour is one of the closest to the well-known wine area in the North of Spain.
In between, the crew is getting hold of the right ropes, commanded by our old shipmate Shimra and our through-salted, iron-man Lenno, while our new second mate Noe is getting the trick of the trade, guided by me and Gerrit, who knows the ship as he would have the same one at home in his lake in Friesland.
Getting accustomed to a rocking kitchen and feeding 17 mouths which eat twice the amount as they would do on land, is Meria, new ships cook and a great personality. Mikael, who left his farm to go to sea and did not leave his ship since then, as bosun in a function which is put aside for him. The ploerten from Den Dolder are constantly asking for food in many ways: give me ropes to pull, let me learn about the weather, the waves, the ship and the old ways…and giving all their love and knowledge (comments;-) to this ship where they worked on in the dry-dock since years already. Jeroen is chipping away in his pace, just bothered sometimes by sleeping people and once in a while by a big wave, covering tools and him in saltwater. Boris is the singing spirit, assisting his sister in the rollercoaster-galley. Jonas, calm as ever, is silently working his way up to an able bodied seaman, surprising with ever new outfits. Giulia and Collin, just arriving from their mountain-cave onto our little floating universe, giving all their charm and patience and delicious goodies brought from La Palma. And last but not least, Wout, our old, trustful trainee from earlier voyages, who is cheering us up with stories about life in marriage and the cargo-world out there on the road as a professional trucker.
Today the anchor winch has been taken apart, put in function and together again, now we all just wait for the wind which we expect from the Northeast, to give us a ride through the Bay of Biskay. Preparing for a new port, new cargo-partners and new crew, an ever changing life, like the wind, expectation unknown, fulfillment guaranteed.
Captain Andreas Lackner
My name is Barry Macdonald and I am a documentary photographer from London. I joined the Nordlys in Blankenberge, Belgium where she was unloading wine and olive oil from Portugal to make a photo essay about her work.
The crew of 8 consisted of their Dutch Captain Lammert, First Mate (Belgium), Cook (Belgium), 3 Deckhands (2 French, 1 Belgium) 1 passenger (A lovely lady from Belgium who wanted an adventurous holiday, so had paid to sail for 12 days) and myself. Everyone is bi or tri lingual and English is the common language of the ship. 9 is the maximum and 7 is the minimum crew to sail.
We had to wait an extra day for a storm to pass and then were pulled out at 14:00 by the local rescue boat, tug boats are hard to find when every sailing ship has an engine to come in and out with. Leaving the harbour is the time of most action, with all hands on deck, the sails need to go up in the right order, at the right time, so we sail straight past the dangerous shallow sand banks. When a rope or a sail is stuck there is a quick sharp dialogue between Captain and crew, always factual and to the point, and never once with any temper and then fast action to form a resolution.
The Captain and First Mate are in charge of the two watches. We work 6 hour shifts in the day and 4 hours at night. So it’s 08:00-14:00; 14:00-20:00; 20:00-24:00; 24:00-04:00; 04:00-08:00. Each watch is therefore woken up 5 times in 48 hours, (7:15, 13:15, 19:15, 23:45, 03:45). The cook is the only person excluded from the watch system, he has to cook the 3 meals a day to fuel the crew.
My first watch is at 20:00 so the captain sends us to bed at 18:00. The captain has his own cabin in the aft (back), the rest of us sleep in the fox hole in the bow (front) of the boat. A narrow ladder drops you into this small wonky triangle of 8 bunks. The space is dark and musty, a mixture of old socks and salty rain gear soaked into the wood. Your bunk provides you just enough space to sleep flat, and you have a small wooden chest for your clothes. Spare rope, the ships anchor chain and dry food all are stored here under the floor as well. When the ship is sailing your bunk is constantly moving with the bow cutting through the waves, sleeping below the waterline means there is a constant noise of the sea swirling around, it’s a bit like sleeping in a washing machine at first.
We are woken at 19:15 for dinner before the shift, a mist descends on the boat and we sail through the darkness of the Channel only being able to see about 150 feet away from the boat. We keep our eyes and ears open for any ships or buoys, your eyes play lots of tricks on you at first, I even thought I saw an iceberg at one point! A huge ship is sounding its fog horn at 2 minute intervals, but we can’t see it, the computer tells us our courses will not meet.
We wake the next watch at 23:45 and make tea and coffee for them, we swap watches by the wheel at the aft and Captain Lammert gives a status update, it’s always positive, no matter how much we have moved. My watch sleeps at 24:00 and is woken at 03:45. I still haven’t slept at this point because of the noisy fox hole, the wind is incredibly cold if you are not wearing enough of the appropriate layers. I cannot understand why the crew endures such hardship. It’s hard manual work for every rope, a total lack of privacy or free time while at sea, sleeping is hard in the fox hole, the toilet is in a small cupboard on the back of the boat, and hard shift patterns mean you are lucky to get 5 hours of sleep. Working the watches makes 2 days feel like 4 or 5.
The longer we sail I start to understand why these sailors endure these difficult conditions, for pay that is below what they could earn on engine powered cargo ships, for much less work. The power of the ship when all 5 of her sails are raised is a phenomenal experience, the sailors are tuned into the wind direction, the current and tides. As the wind changes they let the sails in or out to always harness as much power as possible, they all glance up occasionally checking the sails are full and taught. All of the people on board come from different backgrounds and have a wide spectrum of personalities, but they are all linked by a love of “real” sailing and a concern for the environment. The crew has to spend a lot of time together, and all rely on each other for their safety when they are alone in the middle of the ocean. It takes a flexible, unselfish and pleasant person to be a successful crew member.
We wake the cook at 06:30 to start breakfast and we wake the watch at 07:15, they eat and we swap watches on deck, then we eat breakfast and go to sleep. I sleep a few hours, but am ripped out of a dream at 13:15 for lunch. We eat, swap watches, they eat and sleep, I am finally getting used to the rhythm of the boat. The voyage was smooth with a good wind behind us so for the most part, they had little work to do apart from minor adjustments to the sails. At one point the Captain emerges from the navigation room with a big smile, and shouts across to the massive cargo ship half a mile off our port side, that we are doing 11 knots and nearly matching their 12. When we are going so fast the ship is heeling (leaning) with the power of the wind at what at first feels like an extreme angle, the waves slosh onto the deck every now and then. Sometimes when the wind drops and the current is against us we might drop to 4 knots, but everyone is always happy as long as we are moving forwards.
We are crossing the world’s busiest shipping lanes, and there are huge cargo ships and car ferries dotted all around. We see lots of floating plastic, even some birthday balloons that floated away and now bob between England and France forgotten about.
I do my first dog watch at 24:00, this is everyone’s least favourite, as there is no sunset or sunrise, just darkness, but tonight is fairly clear and we have an amazing starscape to wonder at. The captain stops referring to the compass and starts aiming for stars instead. Eventually we spot a lighthouse we need to pass, so the last hours of the watch are spent slowly edging towards this growing light. I knead the dough and put it in the oven to rise, the next watch will turn the oven on and there will be bread for breakfast, everyone has to help out with preparing tea & coffee and cleaning the galley. I gain a greater appreciation for the cook who hand pumps the freshwater and cooks amazing meals, while his kitchen lurches from side to side.
We sleep from 04:00 to 07:15 and when we wake up there is a beautiful sunrise and we are near the coast of England. We eat a quick breakfast and swap watches. The Captain informs the previous watch that they won’t be going to bed, but they will take the sails down once they have eaten. We drop the sails in reverse order, and slow down as the work boat comes out to meet us and tow us into Torquay harbour.
We dock easily with all hands on deck pulling the ship to the quay. I was questioning my decision to sail along 40 hours ago and now I am sad to be back on land and miss the feeling of the sails being filled with wind, and the boat moving. We are early so the unloading will happen on Monday, giving the crew some time off, but first the ropes and sails need to be packed carefully, the deck washed, bilges pumped and rescue suits aired and dried. We are finally finished sometime after 11:30, the previous watch has been working since 04:00, no one goes to bed and we share lunch and a bottle of wine to celebrate a safe voyage. Lots of people come by to the visit the Nordlys intrigued by the ship who is at least 100 years older than the other ships in the harbour, and amazed when they are told she is a working cargo ship.
After a weekend of odd jobs on the boat, exploring the coastal paths and catching up on sleep the unloading starts early on Monday morning, taking advantage of the high tide that leaves the boat closer to the quay. 20 tons of cargo are unloaded by hand or using the 2 masts to winch heavy barrels just like the sails are moved. We are met by 3 sets of traders who take wine, olive oil, olives and sea salt to be sold in the UK. The Captain is the face of the company working with the traders in person and visiting local organic farms to meet the owners and view the production methods.
The next day the Nordlys is made ready for sea and sets sail for Douarnenez in France to deliver and collect her next cargo.
Last night the second mate, Alan, and I where studying the charts, weather and shipping. When he brought up, where Nordlys, the other sailing cargo ship of Fairtransport would be? We knew they had been discharging a cargo of wine and olive oil in Brixham, England, and where bound for Douarnenez, France, after that. This, to pick up wine for Copenhagen and Bornholm in the Baltic. So theoretically she would be somewhere in between Brixham and Douarnenez, and we where too. For the heck of it, I put the cursor on one of the ships on our AIS (Automatic Identification System), and really a chance of one in a million, but it was Nordlys!
Next moment I was on the radio: “Nordlys, Nordlys, Tres Hombres”… A few seconds later the familiar voice of the Master of Nordlys, Captain Lammert Osinga, could be heard: “Tres Hombres, Nordlys”. We changed to a working channel, and had a nice chat about our voyages and the available cargoes. We where pretty much on opposite courses, so we both only had to alter a bit to starboard to meet each other. So we agreed to arrange a meeting on the high seas, in a few hours.
Around an hour after midnight we saw the bright navigation lights, red above green, and the silhouette of Nordlys became apparent. Captain Lammert and I, discussed matters over the radio, and decided that the safest maneuver would be, that Tres Hombres would go hove too by bracing the foretop aback, and Nordlys would approach under reduced sail. Then we would lower our boat, as part of a man-overboard exercise, and sent over a delegation of our crew, with a drink and a cigar. As described happened. It was really the most impressive sight to see the Nordlys, gliding effortlessly through the mirror like see, only partly visible due to the moonlight. When our boarding team returned, with an exchange of gifts, everybody was over excited. Like a wild bunch of privateer’s we echoed our greetings and wishes, our Austrian deckhands shared their flasks of rum to celebrate the occasion. Then, accompanied by the timeless sound of Nordlys their Japanese foghorn, and Tres Hombres her Norwegian foghorn, Nordlys disappeared into the darkness again…
Capt. Jorne Langelaan
LAST MINUTE OFFER: The need for wine from Rioja and the Bordeaux region sends our good ship Tres Hombres on a unexpected voyage in June and July from Amsterdam to Royan, Douarnenez and back this summer.
If you want to experience a coastal cargo voyage on a square rigger without engine with co-founder and captain Andreas Lackner, then come and join in!
Landlubbers will get sea legs, and old salts wil get a glimpse of how it was in the good days and how it will be!
For more info sail along or email firstname.lastname@example.org
We are navigating our way from Den Helder to the southern peninsula of Europe.
When you are sailing the North Atlantic waters in the early months of the year, the weather conditions might be sometimes a bit rough.
Fortunately there are nowadays good weather forecasts for the first days to come. The depressions developing on the Atlantic Ocean are moving northeast over the continent and bring us the southwesterly gales. Keeping a good eye on the forecast can be life saving. With this in mind we had to make a stop in Brixham and another one in Douarnenez.
While we were there and waiting for fair weather, we were able to do maintenance on the ship, we tested our new anchor winch and worked on sail training. Provisions for the ship came from local farmers.
Fellow sailors, shipwrights, local merchants and friends came by on the Nordlys. Creating a stable market and expanding ideas for the Fairtransport enterprise.
We departed from Douarnenez on a shiny sunday morning and tacked our way towards the Atlantic Ocean. The Bay of Biscay is well known for its rough seas and has to be avoided in the certain weather conditions.
With a ship like Nordlys you will need about four or five days of fair winds to cross this bay. This brings us to were we are right now. We are sailing southwards on the Atlantic swell about 150 nautical miles from Porto.
On board we are nine crew, so eighteen hands to handle the sails, ropes and rudder, preparing food and so forth..
As a team in the rhythm of the sea.
Porto will be our first harbor where we charge cargo of all kind. The hold will be filled with organic products from the Douro region. We will bring these products by wind and sail to the northern countries of the continent.
Transport makes it possible to eat delicious olives, taste an excellent olive oil,use Atlantic sea salt for your meals and enjoy a natural wine, in for example England, Germany, The Netherlands, Denmark and so forth. Products which are not only produced in a nature friendly way, but also transported so. Sometimes the work on the land is slightly harder, sometimes the transport takes a bit longer… The taste of it all is definitely better! Respect the laws of nature. And nature gives it back.
captain Lammert Osinga
Xisto Wines, run by Anton Mann and Lela McTernan are proud to be the only UK wine importers dedicated solely to importing Portuguese artisan wines.
They work with the new wave of young winemakers , who work sustainably, producing small quantities of the finest quality wines with character and a sense of place.
Wines that take you on a journey from the banks of the Douro river to the high mountain tops. Lisbon wines that hint of salty seashells, wines from Dao, Alentejo and Vinho Verde that reflect the terroir perfectly.
These wines are made by producers who are experts in knowing their vineyards, nurturing them in organic and bio dynamic ways.
Indigenous grapes are hand picked, foot trodden and allowed lovingly with minimal intervention and maximum skill for the amazing delicious wines to emerge.
Xisto Wines have become great friends with all their producers and visit them regularly so they can assure their customers of the provenance of their wines.
The producers are 100% behind them in their chosen method of transport, even making unique wines that are shipped in barrel on Tres Hombres or Nordlys to be bottled in Bristol under the PORT O ‘BRISTOL flag.
Bristol and Portugal have historic trade links (Bristol and Porto are twinned cities) which feels right to reestablish with their wines and organic olive oil ( Portugal’s finest , single Quinta do Romeu ) cargo in the belly of a Fairtransport vessel.
From the beginning of 2010 Anton was in discussion with Fairtransport to try and realise their dream of transporting their wines by sail using zero carbon. Over the intervening years this is a reality. It is extremely important to them and the winemakers to leave as little a footprint as possible.
To that end they are really excited to sail the wines made with grapes, genius and passion in a vessel powered by the wind and skilful sailor’s..
MADE BY REBELS
SHIPPED BY PIRATES
DRUNK BY HEROES
For more information about Xisto’s sail shipped wines : https://xistowines.com/
Move your cargo emission free on one of our ships: http://fairtransport.eu/shipping/
Exactly one week we stayed in the port of Boca Chica, to load our main cargo: 200 bags of cacao for the Amsterdam Chocolatemakers, 5 bags of cacao for Chokolade from Denmark, 2 barrels of rum for a customer in Zwitserland, a barrel of rum for Paula Luiz on the Azores and a mix of many barrels of rum, cacao, coco oil and melasse for Fairtransport itself. To distribute further to a variety of partners within Europe. All loaded by hand or block and tackle, by our own crew, under the skilled supervision of our Chief officer. Combined with the coffee and other products, we had already in the hold, it is a very nice diverse and high quality cargo. A cargo well worth sailing for.
Organizing the entry, the loading, the storing, the daily life on board, and the departure out of Boca Chica is always a bit of a challenge. The bureaucracy, the rithm of the Caribbean beat (full volume), the heat, the loading operations, the waiting, the gate of the commercial port, and the overwhelming complexity of Dominican Republic life, have gained a legendary reputation amongst the Tres Hombres crew. Fortunately the ship has visited this port many times, meaning there is a wide network of people who are helping out crew and ship. Amongst them there is Forrest, the very friendly owner of the Nautical store with the same name. Victor, our agent who helped us every day, with a smile, smoothing out the relationship with the port and customs officials, arranging drinking water, helping us with getting stores, talking with the office of the commercial port and keeping the relationship with the pilots in good order. Than there was Chris, a dutchman, sourcing a quantity of cacao plants, and helping us with storing parts. Apart from them, there was a wide range of different people making our visit possible again: the producers and traders of our cargo: Belarmino, Jasser and Yamir, the nice ladies and gentlemen from the harbor office, the gatekeepers, the drivers of the motorbike taxi’s, the stevedores and many more. Off course there was also a lot of help from our headoffice in Den Helder: Hans, Sabine, Andreas, Daan, and also here without doubt many more. Thank you very much!
And now, back at sea we are. After a nice maneuver of sailing out of the harbor, in between the reefs through the buoyed fairway, while setting our entire complement of sails, including royal and course. We are loaded on design draft, hatches are battened down and all cargo and gear lashed and stowed. An hour after departure, we where logging already more than 7.5 knots, and currently we are hugging the coast to try to keep some North in the wind, caused by the land effect. Anchors and chains have been ocean stowed, safety lines and nets rigged. It is still all hands, but after lunch, we will have a muster and the watches will be divided. We are ready for the ocean crossing, the weather forecast looks promising, so Azores here we come.
Capt. Jorne Langelaan
Nordlys underway, heading for Porto.
This year we had an early start. As Dirk and Annelies came along with their tugboat “Gar”, on the 19th of March, there was still some ice in the canals of Den Helder. We sailed out of Marsdiep with a fair and cold Northeasterly wind.
Supposedly we should have departed a week earlier. Due to the wintery weeks before, there was a little delay on some deck repairs.
A tough crew of seven people handling and navigating Nordlys over the North Sea in the wintery weather. Warm clothes and a lot of blankets kept us warm since there is no heating system on the ship.
Fair winds brought us quickly in the English Channel, where the westerly winds appeared. Tacking our way trough the Channel with her strong tidal currents, especially with spring tide, made us progress a bit slower.
Sailing our way westward, my idea was to make a stop in Falmouth. You need a good weather window to cross the Biscay. It can be very rough in stormy weather. Due to our slow progress westward, beating our way against the waves and wind, I decided to make a stop in Brixham. Here we have some time to work on the crew and ship. We could also unload a barrel of organic wine. Anton, the wine importer, was happy to receive his goods earlier then expected.
There is nothing changing as quickly as the weather. The rhythm of nature is our engine. To sail a ship by wind means to respect the rhythm.
Soon we set sail for Porto. Again we will fill the hold with beautiful Portugese products for the northern European market.
Captain Lammert Osinga
photo ©Martin Sinnock
Preparing to go to sea..
So while we are at sea again, I would like to explain a little bit about preparing a ship to go to sea. As you have read in the previous weblog, we have been at anchor for two weeks. I write: we, with that I really mean the ship and her crew, because personally I only joined the ship two days before setting sail. So really most preparations found place under the command of my predecessor, captain Fabian Klenner. So what does it entail? To explain in short: crew, ship and gear has to be ready for sea.
Most crewmembers have been for quite a few months on board. The core crew: mate, cook, deckhands and one of the trainees, has been on board since her departure from Den Helder last year. Of the core crew, most of them sailed before that on Tres Hombres, and of the other crewmembers some of them have. This means there is quite a bit of experience on board to built on. And under the command of Fabian, several safety drills where carried out to keep the crew up to high standards of seamanship. For me off course, being the one new on board, I had to familiarize myself with the capabilities of the crew. Because really, on a sailing vessel like this, it is not entirely the ship which defines her seaworthiness but it is more the crew itself which brings safety, continuity and comfortable sailing. To do this, I had a personal interview with each crewmember, to understand their previous experiences on board, find out about their capabilities and discuss ideas and wishes for the coming trip. Apart from that I had a lot of conversations with Fabian to discuss the management on board and learn about the things, he found out, which worked or did not work.
The ship has proved herself throughout the past ten years under the flag of Fairtransport, and many decades in all different roles under previous owners. This does not mean there is nothing to prepare on her. You can compare a traditional wooden square rigged sailing vessel, with her millions of parts, who are all subject to change, because of weather conditions, wear and tear and maintenance, almost to a living creature. Like any living being, she needs to breath (ventilation), drink (paint, linseed oil, tar) and eat (wood, steel, oakum, pitch, rope and wire) to survive. To make this possible every year she gets a thorough refit, mostly during a period of about a month, this past year it was three months. And also her crew is constantly supporting the life of their vessel with maintenance. Some things are more obvious than others. The standing rigging needs tarring, greasing and tuning. The running rigging, attention to protection for wear and tear, and constant replacing of her parts. The hull needs pumping, re caulking and painting. Here was one of the reasons to be anchored the previous weeks. Because on the voyage from Columbia, back to the Dominican republic, her hull had received quite a beating, which made her more leaky than considered wanted to continue. So repairs where carried out, with the final filling up of seams with a special putty I had taken along from Europe.
Then the gear, which is usually looked upon as the main focus to prepare a ship. All spares, tools, charts, nautical books, stores, drinking water and fuel needs to be on board or brought on board. Gear, like machinery, instruments and safety gear needs to be in working order. And everything, including cargo, needs to be stowed and lashed properly and in a seamanlike fashion. For all of this, on Tres Hombres, we make use of a pre-departure checklist. So again, before proceeding, our fine vessel was deemed healthy again to go to sea.
Capt. Jorne Langelaan
For the first time since La Palma there is music from a speaker on deck. He’s spreading in the atmospher a taste of romantic country music where we can see O brothers running in the wheat fields under a burning sun and Jack Kerouac jumping on board this ship as a slow merchant train crossing the blue country full of ideas to built or rebuilt this world weared of a bag pack & unapropriate Espadrille. Clamour of poetry in the radio to throw a new look on details.
Well, despite a few worried members aboard about being somewhere ( on land) for Christmas, everything is going sweet here. “Not so much things to complain” said captain. And then cuban music blows her cosy voices flow on deck, gold sunset sky becomes darker and stars are taking over the space. It’s not blues but your feeling is on the border. Yes four weeks already at sea far away without news from your lovers, parents, children. Is that feeling of missing brings you more in reality, more alive, more true ? blablabla but yes ours bodies are talking to us and that is a lovely great creation.
Since a week, instead of the swedish, the captain decided to set a new watches readim system: 4 hours each watches, 3 watches of 4 or 5 peoples. That brings more peoples on deck during daylight, the maintenance goes forward faster because those 8 hours of rest at night and we are meeting eachothers.( So , sorry for the tres hombres tradition but it works well for the crossing. If the loyals of the company has any request about this, feel free to explain your opinion, I wouldn’t bring the bad luck here like to move the giraff outdoor with a full cargo !!). Can you beleave, we were sailing full and by for a day , trade winds are not strong but the lady keeps on going half of the wind speed.
Shower on deck, 1 hour of rain today (11/12/2017). Soap & shampoo !
ps: we got rid of 2 hammocks of bananas.
Anne-Flore, first mate