The Sailing Vessel Bandon

The t’s have been crossed and the final i dotted. All 37 feet and 12 tons of the sailing vessel Tarsus is ours.

What have we gotten into?

There’s a line from the film The Shipping News that seems to fit. “Course, you don’t know nothin’ about boats, but that’s entertaining, too.” 

Four years ago when we bought our C-Dory, Gillie, I’d never piloted a power boat longer than 12 feet – my dad’s aluminum car-topper with its 5 hp engine. Barbra had even less experience with boats. All we really knew was that we wanted a fishing boat. So we did our due diligence – read books, researched on the Internet, visited dealerships, checked out boats in marinas, talked to people and attended boat shows. In the end, we came to a familiar set of conclusions, the short of which go like this: There are a lot of boats for sale, and most of ‘em float. Out of all those boats, a few makes stand out. After that, everything is a compromise. The boat we really wanted was too big to readily trailer; thus it was not the boat we really wanted. We took the plunge, bought Gillie and a year later towed her all the way to Alaska, to the Port of Valdez, which is over 3,000 miles from Sacramento. We then launched her, ran 90 miles to the Port of Cordova, and spent the next eight days and nights fishing and camping aboard our boat in Prince William Sound.

Above: Jagged rocks and islands create a maze leading from Resurrection Bay out into the Gulf of Alaska. Top photo: Massive Blackstone Glacier towers above its namesake bay near Whittier, Alaska.

Time and tide kept me from sailing, but I honestly can’t remember a time in my life when I didn’t want to sail. It’s always been there. Landlocked in western Pennsylvania, my family would take summer vacations to the coast – up to Cape Cod, down to North Carolina’s Outer Banks, west to Oregon – where we’d spend a week frenetically touring museums and historical sites, dining out in restaurants, perusing art galleries and shopping. For my part, I could have spent all day every day on those vacations doing nothing more elaborate than fishing the first tide of the day, combing the beaches, and walking the marina docks. The boats, particularly the sailboats, were magical. Mesmerizing. I’d see their owners emerging from below deck, or topside working on this or that, or just relaxing and looking off in the distance and I wanted to be those people. I had so many questions for them, but I never worked up the courage to break free from my family, approach one of them and ask. Questions like, How does it work? How do you steer it? Do you live on it? What does its name mean? Where have you been on it? Where will you go next?

Tarsus’ former owners were podiatrists. Although we haven’t completed a formal name change yet, on each piece of paper associated with the sale (for a boat this size, there’s nearly as much paperwork as in a home sale) we have penned in Bandon where the vessel’s name appears.

Sea otters are a common, always welcome sight along Alaska’s southeast and central coasts. 

There’s a small town on the southern Oregon coast where a river with runs of salmon, steelhead and striped bass joins the Pacific. Bandon. For a long time, Barbra and I looked at land on the Coquille River upstream from Bandon. In addition to the fish, the area has deer, turkeys, game birds and elk as well as good mushrooming and abundant wild berries. It’s a quiet part of the world, not overly far from wine country. We talked about a piece of land with trees, a spot for a garden, raising chickens there and cutting our own firewood for a wood burning stove in a cozy house where we would homestead.

Bandon is that. But it’s more. This time, it’s not the boat that represents the compromise. It’s the lifestyle. Choosing to become sailors means, at least for now, not becoming homesteaders. It means not driving our camper all over North America, or having a cabin on the shores of a lake full of walleyes, or collecting wine, or, in Barbra’s case, getting a pilot’s license.

Bandon will be docked in the Marina at Seward, pictured here in early July.

To borrow from Robert Frost, Bandon is the road we’ve taken. She’s got a sound hull, every amenity and comfort we need and then some, and sails to take us over any sea. It is dreams come true for us, and in some of those dreams there is a placid lake full of walleyes, and endless summer days touring North America in our camper, a herd of elk feeding on windfalls beneath our apple trees, a salmon fresh from our river for Thanksgiving dinner, a wood burning stove and a freshly made blackberry pie.

Resurrection Bay, where Seward is located, has one of the largest summertime concentrations of Coho salmon in North America. There is an abundant, varied and rich ecosystem in the bay, making it a premier locale for everything from watching sea birds and otters to seeing whales, dolphins and porpoises. The surrounding mountains are spectacular and help ensure for predictable winds, making Resurrection Bay a great place to sail. For more information about the sailing vessel Bandon, click on the word Tarsus.

A Boat to Sail the Ocean Blue

We fell in love with this 2002 Island Packet 350 last summer while visiting Seward. Here she is hauled out for survey on March 3.

Her tip-to-tip length is 37′ 10″, on deck she’s 35′, and at the waterline 29′ 4″. Her mast rises 48′ 3″ above the water. Rigged as a cutter, she’s also powered by a 38 hp Yanmar diesel engine. Displacement is eight tons. Gross tons: 12. 

Below deck there are two staterooms (sleeping berths), one fore and one aft. The two settees convert to beds to sleep a total of six people. Teak deck, 6′ 4″ of headroom in the main cabin, and lots of storage space. The head, complete with shower, is located just aft of the forward stateroom. The fuel tank holds 50 gallons of diesel and the freshwater tank holds 100 gallons. There’s a dedicated navigation table, a dinette table that folds into a bulkhead when not in use, a smartly designed galley and easy access to the engine.

The gimbled two-burner stove with oven is the centerpiece of the galley. The narrow space allows the cook to wedge in and brace when the boat is moving. The microwave will go. 

Here she is this past summer with a fresh coat of bottom paint. She sure put a song in our hearts! (Click photo for larger view.)


Arctic Ocean in February

The Arctic Ocean pushes sea ice into jagged heaps of translucent blue near shore. Further out, fog swirls on the horizon below a brooding sky.

Storm coming.

Point  Hope, February 18, 2012.

Spicy Chicken Farfalle Soup

A hot bowl of spicy chicken and bow tie soup is just the thing on a cold January day.

We’re both fans of Southwestern style rubs. Penzey Spices makes a good one, as does Dean & Deluca. I’m sure there are others. I whipped up this wonderfully spicy chicken noodle soup using leftover chicken thighs I’d rubbed and broiled for last night’s dinner. Vary your ingredients according to how much chicken you have on hand and what’s in your pantry. By the way, if you haven’t tried Better Than Bouillon brand, it really is–better than bouillon. Much better. In addition to plain chicken and beef, they make 42 other styles of soup base including a lobster base that is absolutely delicious.

Ingredients:

  • skinless, boneless chicken thighs rubbed with Southwestern-style seasoning and broiled
  • sweet onions, chopped coarse
  • carrots, chopped coarse
  • celery, chopped coarse
  • sweet corn
  • garlic, chopped coarse
  • Kalamata olives, chopped coarse
  • sun-dried tomatoes, chopped coarse
  • mushrooms, chopped coarse
  • fresh bow tie (or other) pasta
  • Cholula sauce
  • Better Than Bouillon, chicken flavor
  • olive oil
  • Italian herbs (fresh or dried)
  • smoked sea salt
  • freshly ground black pepper
  • (If I had fresh, hot red peppers, I would have used them)

1. Cut chicken into small pieces and set aside.

2. Place enough water in a pot to cover the ingredients. Add bouillon and bring to a boil.

3. Heat olive oil in a skillet. Add chopped vegetables, starting with the carrots and onions as they require more cooking time. Add Italian herbs and stir in well. After two or three minutes, add celery, olives, garlic and mushrooms. Cook until onions are just turning translucent and carrots and celery are just barely crunchy.

4. Add sautéed vegetables to boiling water. Add chicken, Cholula sauce to taste, a few grinds of pepper and the smoked sea salt.

5. Add fresh pasta and continue boiling till just done. (If using store-bought pasta, it is better to add it to the boiling water before adding the other ingredients to cook it to desired tenderness without overcooking the vegetables.)

6. Serve piping hot.

Bowhead Whale Stew

An original caribou antler and walrus ivory carving by Edwin Weyiouanna guards a bowl of bowhead whale stew.

Outside it was -11 degrees Fahrenheit. The steady 25 mile per hour wind brought the chill down to negative 40, making it a good day to stay inside and cook a big pot of comfort food.

I could feel the frigid north wind seeping in around the edges of the window over the kitchen sink as I stared apprehensively at the three, one-pound cubes of thawed whale meat draining in the stainless steel basin. The odor of the dark red meat was decidedly un-beef-like, but it was mild and agreeable nonetheless – not at all gamey or fishy. The texture was a bit like that of fresh halibut – soft and dense. The meat of the bowhead whale, the largest genus of right whale, might be compared to especially tender filet mignon. I had no idea what cooking would do to the texture, or what the meat would taste like. “Good beef,” I hoped as I rinsed the meat and considered my next move.

For the past 27 years, Craig Claiborne’s The New York Times Cookbook has been a faithful companion – my go-to reference when I’m not sure what to do next in the kitchen. I turned to Claiborne’s basic recipe for beef stew, made a few modifications to take into account what we have on hand and our own tastes, and proceeded from there. The end product was probably the best meat stew we’ve ever had (allowing for the fact that our creation would have been improved with the addition of three cups of good red wine, which is, of course, unavailable up here.) The meat was wonderfully tender and no more strongly flavored than, say, strip steak, and complimented the seasonings and other textures in the stew beautifully. I served three piping hot bowls of stew with freshly baked cornbread muffins while daughter Maia cued up the film The Triplets of Belleville on our big movie screen – the perfect recipe for staying warm north of the Arctic Circle.

A Point Hope Thanksgiving or Do You Have Turkeys North of the Arctic Circle?

Translucent pink Muktuk (whale skin and blubber), whale meat, and whole Arctic grayling were passed out to guests at the Point Hope Thanksgiving feast.

Like Shishmaref, the residence of Point Hope generally don’t have big family Thanksgiving celebrations at home. It is a community event. Turkeys and hams flood into the village in preparation for the big feast. (Yes, we do get turkeys north of the Arctic Circle.) Anyone who volunteered an oven received either a turkey or a ham to prepare. We received a 22 pound ham which we cooked and delivered to the school gym. Large quantities of traditional dishes such as stuffing, candied yams, corn and cranberry sauce were brought in to the school pot-luck style. By 4 p.m., volunteers had carved turkeys and hams and all the side dishes were readied to be served.

After key community members gave speeches expressing thanks, the village was ready to share the meal. The first course? Muktuk (the layer of whale skin attached to the pink blubber shown in the above photo) and chunks of frozen whale meat. Many people brought out sharp knives and small containers of seasoned salt and immediately carved into their frozen chunks of whale. Others, like us, had brought Ziplock bags in order to save the pieces to eat later at home. Both muktuk and whale meat are traditionally eaten raw, boiled, or fried. We talked to the owner of the local restaurant who suggested slow cooking the whale meat in a stew. Sounds like a good idea. Tune in later for that culinary feat. The community also shared whole frozen grayling, dolly varden, and big chunks of salmon. Of course, the elders were served first, but there was plenty to go around to everyone.

The next course featured platefuls of traditional Thanksgiving fare. Seated around the perimeter of the school gym on the floor and in chairs brought from home families and friends engaged in conversations. There were probably 500 people altogether. At one end of the gym, tables covered with huge sheet cakes were waiting to be cut and served for dessert.

Obviously, Thanksgiving is not a traditional Inupiat celebration. In our readings of Alaska history and in conversations with history buffs, we’ve learned that the Inupiat people had celebrations and traditions similar to many of the traditions that the missionaries introduced several decades ago. The similarities made it easy for the Inupiat to adopt new holidays. For example, the divvying up of whale meat was already a fall tradition. Folding Thanksgiving into this tradition was logical.

C-Dory 22 Angler: A Boat for Alaska

The Gillie: Our 2008 C-Dory 22 Angler taking a cruise on the Sacramento River

“Gillie” is a Scottish term that refers to a fishing or hunting attendant, much like a guide. As such, armed with an excellent electronic fish-finding unit, a dependable 90 hp Honda engine (and an 8 hp kicker), and enough open deck to comfortably fish two or three anglers (four in a pinch), this boat has proved to be a reliable gillie. Barbra and I have spent many nights both on the water and on land snuggly tucked away in the cuddy cabin, and the dinette table in the pilot house is just big enough for the two of us to enjoy a meal. These boats are capable of storing an amazing amount of gear, the hull is tough, and on flat water loaded down with fishing gear and four medium-sized adults, it tops out around 25 knots (about 29 mph). Inside the pilot house with the Alaskan bulkhead door closed, making long runs is both warm and quiet. The 90 hp Honda trolls beautifully when we’re running rigs for salmon, and the shallow draft (well under two feet) allows us to get in the rocks in pursuit of species close to shore.

Ask a typical boat owner what the best boat is, and they’re likely to tell you, “The one I own right now.” That’s how we feel about our C-Dory. With a beam of only 7’9″, it’s a breeze to tow, yet it’s enough boat to feel safe on fairly big water–from the California coast to the ocean bays of Alaska. You’ve probably heard the quip that goes, “The two happiest days in a boater’s life are the day he buys the boat and the day he sells it.” Not with a C-Dory. The happiest days are the ones we have it on the water.

Arctic Ocean

We put our fingers into the icy cold water during our walk along the beach. It reminded me of the cold waters of Lake Tahoe in the Sierras. I remember swimming in those waters as a child until my body went numb. Jack remembered taking a dip in the Merced River in Yosemite…the shortest dip of his life.

There is a woman in Barrow who will issue a Polar Dip certificate, officially proving that the bearer has fully immersed herself in the Arctic Ocean. No gracias.

Walk for Life

Yesterday, we participated in a walk for life, which was a community event to remember those who have passed and to celebrate life. We walked from a community building out to the cemetery and back. When we returned, we had an opportunity to share with others the people we were remembering. This annual event happens in many communities all around Alaska. One of the themes is the celebration of life in order to help prevent suicide.

It made me think not only about those people who have passed in my life, but also the people who are gone from my life. I also reflected on the many people who have died in recent tragedies and the many lives which have been touched by the loss of those people.

The thoughts turned from melancholy to appreciative as one person in particular came to mind. Olga died several years ago. Since my childhood, I remember her as an older but vibrant lady. She had adventures her whole life. She told me stories of been stationed on Hawaii before it was a state, and other stories of adventures with her friends. Although well along in years, she always took care of her home herself and was fiercely independent. She is my image of what growing older will be about.

These days, the world has become smaller; there aren’t many places people haven’t been or things that people haven’t done. I won’t be the first to do anything. But I am having many adventures that are firsts for me, and Jack and I have many more planned for the future. When I measure my life up to Olga’s, I feel like I am living a life she would be proud of.

It was a good experience to walk around a cemetery and watch the children place flowers made of brightly colored tissue paper on the graves of the ones they have loved and lost. It felt good to have a connection from sadness of loss to happiness of life and living.

Donachys on Ice

We did it!

Last year, I told my students in Sacramento that I would post a picture of myself standing on the frozen sea. When the ice first covered the Chukchi, I was tempted. It looked safe enough, but there was no evidence that anyone else had ventured out. Shortly thereafter, the ice broke open, providing evidence of how unreliable early ice is. But that was months ago. Now there are snowmachine tracks on the ice parallelling the coast, and seal hunters talk about going all the way out to the edge in search of their quarry.

For the past few months, each time I’ve looked at the frozen sheet ice stretching beyond the horizon, I’ve been tempted. It’s starting to warm up and I know my chances are diminishing. I half kiddingly asked Jack to walk out with me today and take my picture. One of our students was hanging around with us. We saw fresh snow machine tracks and decided today was the day. Part way out, we came upon a crack, which we stepped over! Ok, that was far enough. Our young friend took our photo to prove our kept promise. We did it!