Sail - July 2018

JULY 2018

WORLD’S LEADING SAILING MAGAZINE

EDITORIAL

EDITOR-IN-CHIEF PETER NIELSEN

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Setting Sail

BY PETER NIELSEN

H

opefully, Carolyn Shearlock’s

provisioning tips this month (p.

45) will help those of you who, like

me, are useless at stocking their

boats for a cruise of any duration. Bacon,

eggs, cheese, a couple of steaks, a handful of

onions and a loaf or two of bread, and I’m

good to go. A couple of days later I’m pulling

long-forgotten cans out of the lockers,

wondering what culinary masterpiece I

can throw together from pickled beets,

artichokes, peas and a suspiciously rusty tin

of Spam. In the end it’s usually sardines on

toast, washed down with the kind of last-

resort boxed red that leaves you with pink

teeth and an ache behind the eyes.

I should know better, because I’ve sailed

with some irst-rate sea cooks and eaten like a

prince (rather than a prisoner) on most of the

long passages I’ve sailed. On shore, I can twirl

a spatula with the best of them. It’s just that

I lose inspiration at sea. Especially when it’s

rough, food becomes a duty, not a pleasure.

I know I’m not alone here. he sailor’s

diet has traditionally been a dull one. Our

ancestors sailed the world on a regime of

ship’s biscuit, salt meat and dried peas, with

a splash of lime juice in the daily rum tot to

keep scurvy at bay. (his is still not a bad

idea.) When the prime consideration is the

calories, not the method of delivery, you

tend to cut to the bare essentials, and it is

quite surprising how well you can survive on

a fairly limited diet.

One of my sailing heroes, Bill King, a

British wartime submarine commander

who raced in the original Golden Globe,

sustained himself solely on a mixture of

almond paste and dried fruit and legumes

that he called burgoo, brightened up with

bean sprouts cultivated in his dank cabin.

(I can only imagine his joy at harvest time.)

King lived to be 102, thus proving his own

point. Micro-boat sailor Sven Yrvind is

about to set of around the world fueled

only by sardines and muesli. here must be

something about solo sailing that destroys

taste buds.

I fondly recall a charter in Tonga’s Va’vau

islands a few years ago, where we found

precious little in the way of interesting

provisions in the port’s markets. he irst

night, we hooked a wahoo the length of my

leg and, away from the civilizing inluence

of spouses, promptly regressed to basic

hunter-ishermen; the three of us ate little

but that ish for three days, irst as sashimi,

then ceviche, then grilled, with only bacon

and eggs in the mornings to relieve our ishy

diet. It was superb eating, and we cared not

at all when the greens ran out. A couple of

small skipjack provided enough variety for

another night.

Dr. Atkins would certainly have approved,

for our clothes got looser by the day, but

truth to tell, by the time we hooked a fat

yellowin tuna toward the end of the week we

were about ished out; we took that beautiful

25-pounder to the nearest (only) restaurant

we could ind and traded it for three

hamburger dinners, with extra fries and

a large salad. I think by then we were also

hankering ater muesli, but most certainly

not sardines. s

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