Anyone interested in the finer points of managing a galley?
Here's where I'm coming from:
(1) John Hanna, designer of the famed Tahiti Ketch once remarked: "...and the only interior detail (of a sailboat) that really matters is a full, man-sized, actual, practicable working galley, for indigestion has wrecked more cruises than rocks and hurricanes."
(2) "The act of cooking seems to help people get along with each other, especially when they are in slightly dire, less than luxurious and more than stressful circumstances. - Dr. Robert Zubrin, President of the Mars Society, speaking of the long voyage to Mars.
After almost three decades of voyaging and living aboard the year around, chartering and delivering boats, and entertaining friends, I have come to believe, like John Hanna, that the galley is the heart and soul of life aboard a sailboat.
And I've learned that there's much more to preparing dynamite meals than mixing together ingredients according to a recipe, especially if traveling in a remote area, or offshore for weeks at a time. For instance, there are some interesting techniques for extending the life of perishables, dairy products and meats without refrigeration that seem to not be common knowledge among many sailors. Would SeaKnots members be interested in discussing and sharing ideas along these lines?
If so, let's hear from you and get started.