24 deg. 37.9′ N 82 deg. 52.7’W
At anchor off Garden Key, Dry Tortugas National Park
Katie here with a note from aboard the Corwith Cramer! We’ve had a wonderful day sailing in the warm Straits of Florida sunshine. We’re now anchored at the Dry Tortugas, and have had our afternoon classes (history of Fort Jefferson and anchor theory) and science project time. We’ll stay here overnight.
The Williams-Mystic S13 class has become comfortable on board and is excited to take on more responsibilities in the next several days. Early this morning, B Watch completed the first deck wash of the trip. Meagan from the University of Saint Joseph and the rest of her watch used salt water from the fire house and long arm deck brushes to keep everything clean. Tonight while we are anchored off the Dry Tortugas students will be standing their first anchor watch of the trip, making sure we maintain a steady location and continuing hourly boat checks.
One of my favorite places on the ship is the galley (kitchen), arguably one of the most essential places aboard. I had the pleasure of spending quite a bit if time there today helping Lauren, the assistant steward, with afternoon snack. Molly from Williams College diligently worked on dishes from breakfast and mid-morning cooking throughout her 0700-1300 watch, while I helped mix and roll out pie crust. We had a wonderful time talking and laughing while we worked.
It always amazes me how delicious the meals are aboard the Cramer. The stewards Shelby and Lauren create a stream of incredible gourmet meals and snacks on a 24-hour basis. Today I learned that the basic ingredients that I can see while standing in the galley are only the beginning of the dry stores on board. Under nearly every bunk and under every bench in the main salon, there is galley storage. A map posted by the galley will help you find the cans of sweetened condensed milk, multiple jars of peanut butter, a wide variety of hot sauce, and pounds of rice. Bananas and oranges are scattered forward in hanging desk baskets, while fresh vegetables, cheese, and frozen meat are kept in the ship’s relatively large reefer (refrigerator) and freezer directly under the galley.
To really show how well fed we are here is a highlight of our meals on Cramer today (yummm!): Midnight Snack: Pumpkin chocolate chip bread; Breakfast: Home-made bagels with cream cheese, smoked salmon, capers, red onions, tomatoes, and orange juice; Morning Snack: Double chocolate chip cookies; Lunch: Chicken or Tofu fried rice and salad with mandarin oranges,cucumbers, and tomatoes; Afternoon Snack: Pie in many flavors: blueberry, pumpkin, key lime, chocolate, and pecan: all in celebration of Assistant Scientist Mitch Schrimpf’s birthday!; Dinner: Lasagna, salad, and fresh baked bread.
I am quite certain that I will not eat this well when we return to land in a few days, but we will all pick up a few good tips from our amazing stewards before we leave!