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Location: Martinique

Another beautiful day in the Caribbean, freshly seasoned with four juicy classes and a cheeky little presentation about Dominica. The day started right with a mouthwatering breakfast consisting of a French toast bake and juicy fruits. After our classes concluded, we indulged in some swimming. After, the girls opted to wash some of their laundry and do some classwork. The few remaining guys opted to harass each other in a friendly game of Hold ‘Em. As the day winded down, we sail-prepped for tomorrow’s passage to Dominica. As darkness was approaching, the smell of another delicious meal crept through the gopher hole. The chefs had prepared a hearty macaroni casserole!

And some wise words from Meg:

The morning started off with a beautiful sunrise before jumping into a day of classes. Heather started the morning off by teaching about the Coriolis effect and winds that impact ocean circulation and are especially important to life on a sailboat. Then Freddie taught a seamanship class where the crew learned about VHFs (radios) and how to use them properlythe rest of the morning consisted of swim time until our delicious tofu bowl lunch was served. Now that everyone was fueled and ready for the afternoon, it was time for Marine Biology. The crew learned about the continental shelf and the open ocean and all about the fun organisms that inhabit both ecosystems. Many discussions were had about the dolphins we’ve seen on past passages and the hope of a future whale sighting. Marine Biology was followed with a country presentation by Allie K, Amelia, and Alaina about our next island, Dominica. They even included drawings of each crew member so we could all picture ourselves on the island (pictured below is the slide with the staff adventures). The rest of the afternoon was study time/research project time, though I believe most used the time to catch up on laundry or go for another swim, and the evening wrapped up with passage prep to prepare the boat for our voyage tomorrow and another amazing meal from head chef Alaina and her sous chefs Selin and Mike.