Location: Tarragona, Spain
Good day to everyone reading. After almost three days of passage up from Antibes, France, to Tarragona, Spain, the whole crew had quickly adjusted to classes underway and the watch schedule under perfect conditions. However, despite not wanting to leave the pristine conditions on the water, the call to return to land was much greater. Watch Team 1 start the day with the sunrise upon the Spanish coastline as we made our way past Barcelona down towards Tarragona. Needless to say, sunrise while jamming out to music and contemplating the many questions that arise never gets old. We had a quick afternoon repast consisting of bacon, egg, and cheese croissants courtesy of the chef team of Skyler B, Mia, and Max R. As we finished lunch, preparations to get the boat onto the dock for the first time since Civitavecchia on Day 4 commenced.
Lines came out of the chain locker, a combination of scuba tanks and hand pumps were used to re-inflate fenders previously deflated, and our tender Angkarn was prepped for launch. Making our way into the channel, we were greeted with the sight of a massive industrial port. Container ships, oil tankers, livestock ferries, and so much more dotted the miles and miles of commercial docks in sight. After a quick jaunt up the channel and under the bridge, we arrived at the super yacht marina of Port Tarraco. With expert helming by Captain Calum and the entirety of the crew using skillful line handling and fender placement, Vela slid into her berth between two bigger yachts. Hooking up to the shore power and putting up the passer rail for the first time during this trip proved to be a good learning experience for all.
During cleanup from lunch, we were greeted by a representative from the Port Authority, who gave us passes that allowed us to roam around the marina, given any free time we had. Once we finished, Leadership class resumed downstairs, with a special guest appearance of Calum to lead the lecture. With the end of Leadership, all the students and staff rejoined to put the boat to bed and do a quick deck wash. All the shammies, deck brushes, and mitts came out to get Vela as clean and salt-free as possible. Free time consisted of dance parties, mega UNO, and general relaxation all around. Dinner consisted of a classic boat meal, spaghetti, and meat sauce with a side salad, expertly prepared by the chef team with the Sauce Master herself, Izzy. While the staff tucks into projects and/or sleep, the rest of the crew is given the option to go ashore and enjoy the luxuries of land, such as grocery stores and solid ground. With a schedule full of classes tomorrow, everyone is looking forward to a good night’s rest.
To my family and friends back in the States, love you all and hope to see you at the end of this great adventure.
To all those in Southwest Florida affected by Hurricane Ian, the thoughts and prayers of all of the crew aboard Vela are with you.