Morning Light, the Roy Disney-produced documentary film following one of the youngest crews ever to enter the prestigious biennial TransPac offshore sailing race from Los Angeles to Honolulu, premiered in movie theaters nationwide last month. Among the 11 final crew members chosen from well over 500 applicants was Cal Maritime cadet Piet van Os of La Jolla, CA, who served as navigator and watch captain.
By Paul Duclos
Published: November, 2008
The film, named after the Disney-owned racing boat used in the movie, has been in production for the past year. It follows the selection of the crew, their six-month training program, and finally their participation in the TransPac last July. Morning Light and the other boats in her Division took about ten-plus days to reach Hawaii in a year which saw decidedly quirky behavior in the trade winds that drive the high-tech entries. This demanded tough decisions from boat navigators on whether to stay the traditional course or head deep south in hopes of picking up more favorable winds. At the finish line, three boats, including Morning Light, were in hot competition for the title of best in class, making for a dramatic finish to cap the film. Van Os took nearly a year off from his classes at Cal Maritime to take part in the project, which he called a once-in-a-lifetime opportunity. He then returned to the Vallejo campus to complete his Marine Transportation degree with a QMED certificate this spring, one of the most difficult major/minor combinations the school has to offer because of the heavy course load involved.
Int’l Maritime Center Serves Sailors in Need
The recent plight of seafarers captured by pirates off of the coast of Somalia brought world attention to the vulnerability of men and women at sea. Although spectacular events like these are rare, the day-to-day struggle with loneliness and despair are no less serious threats to their well being. As Working Waterfront has noted before, the holiday season is an ideal time for Bay Area residents to show their appreciation to these itinerant citizens of the world. Since few nations now have a dedicated maritime fleet, these seamen represent the backbone of commercial shipping. The International Maritime Center, operated by Bay Area Seafarers’ Service, which itself is an agency of the Episcopal Diocese of California, welcomes donations of clothes, books, and games. The Center is located at Berth 40, 4001 7th Street, Oakland, CA 94607, and its telephone number is (510) 839-2226.
A Thanksgiving Recipe from the Seas
In today’s global economy, every conceivable culinary ingredient is transported aboard container vessels. Most carry boxes with controlled temperature systems or sophisticated refrigeration devices. Perishable commodities bring the greatest return upon delivery, and have been driving the explosive growth in containerized shipping for half a century. All members of a container vessel’s crew play vital roles, but none is more valued and respected than the cook. Container vessels are massive structures manned by fewer than 30 mates. Galleys are generally located deep in the bowels of the ship, and are regarded by all as the sanctum sanctorum. It has been said that an army marches on its stomach. The same is certainly true of seamen charged with taking one of these horizontal skyscrapers halfway around the world. The food, in a word, must be GOOD.
Given the economies of most galleys, the cook also needs to be resourceful and imaginative. Even the largest of these vessels, after all, have space limitations that pose great challenges to timely meal preparation. Bernard Fabian, galley chef for the Dutch breakbulk vessel M/V Kroger, recently shared one of his most reliable recipes with us. See the sidebar in the right-hand column of this page for his Cape Horn Thanksgiving Stew.
Cape Horn Thanksgiving Stew
Ingredients:
*1 cup small shell pasta
*3 tablespoons unsalted butter
*1 medium onion, finely chopped
*1 chopped celery stick
*1 tablespoon thyme leaves (freeze dried)
*1/4 cup all-purpose flour
*2 cups fish stock
*1 cup milk 1/4 cup cornstarch
*1 pound large shrimp - shelled, deveined and halved lengthwise
*1 pound bay scallops or quartered sea scallops
*1 cup frozen peas
*2 thinly sliced plum tomatoes
*1/2 cup cream sherry (or cognac)
Cooking Directions:
Add the pasta shells and cook until al dente after bringing a medium saucepan of water to a rapid boil.
Then, drain and rinse.
Meanwhile, melt butter in a large saucepan, gently stirring in fish stock.
Whisk vigorously.
Finally, stir in milk and cornstarch.
Bring the soup to a boil, whisking continuously, for 2 or 3 minutes.
Dump in the shrimp, scallops and peas, and stir.
Continue cooking for 5 to 7 minutes before adding the tomatoes, sherry and pasta shells.
This stew can serve as many as half a dozen hungry seamen, says Fabian. He suggests that it also be served with a bowl of pepper and sourdough bread. If you are at anchor or berthed for the night, a bottle of port might go well with this, too, he adds.
