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Saturday July 19, 2025 | Pudding & Other Delights
Of course I knew I wouldn’t starve on this journey. I did not, however, expect the breadth and quality of the bounty available to us every day.
Clear expectations were laid out on the first day aboard. Each crew member is responsible for managing their own breakfast and lunch. Staff cooks dinner and we all eat together al fresco (i.e. on deck) while debriefing events of the day and discussing the upcoming weather conditions. The 3-6 PM watch does dishes after dinner and everyone chips in with that task throughout the day.
Breakfast consists primarily of cereal—granola, cornflakes, muesli—or porridge (that’s oatmeal for us Americans). There’s plenty of goodies to add to the oatmeal. At one point someone stirred in a big spoonful of peanut butter—extra protein and extra deliciousness! I’m now hooked. If you’re short on time, a nice variety of granola bars resides in the snack cabinet. One morning I came off watch to see that first mate Mary had made chocolate chip pancakes served with real Canadian maple syrup. What a treat!
The cabinets and day refrigerator are stocked with tortillas, cheese, deli meats, lettuce, tomatoes, and various condiments for everyone to make their own wraps for lunch. Sometimes we have leftovers from dinner which can also be utilized for lunch or snacks.
OMG the snacks! The snack cabinet is incredibly well-stocked. In the first few days, when I was recovering from a nasty case of sea sickness, I discovered an array of ginger items—chews, crystallized, hard candy. Then I learned an amazing secret cure for my ailment: Pringles. Any flavor will do, but I like plain ones the best. They help. Trust me on this. In addition to these medicinal snacks, we have trail mix, pistachios, dried mangos, M&Ms, and an array of fresh fruit. As the trip has gone on, more snacks have emerged including Kind Bars, berries, and dried pineapple. Yum!
Dinners have been nothing short of restaurant quality dishes: lasagna, chili, several types of curry, risotto, shepherd’s pie, and bolognese. Most of these were made without meat and the few that do contain beef have a veggie substitute that is simply delicious. I am definitely taking these recipes home with me!
I was thrilled to find that dinners typically end with a couple of chocolate bars passed around to share. Then yesterday Mary announced that she made pudding. American English translation: dessert. One of the crew divined that “pudding” and “dessert” have the same number of letters with the double letter in the same position within the word. Go figure! These are the things that occupy our minds on a long ocean passage. The pudding was a blueberry crisp that was absolutely delectable!
The tea kettle gets frequent use for making French press coffee, hot chocolate, and a huge assortment of teas. Everyone participates in keeping each other’s mugs full with the beverage of their choice.
Five stars for food and ambiance aboard FALKEN!
Stephanie | FALKEN Crew
PS. If you read this blog and your loved ones are onboard, please write a comment here and we’ll send them over to FALKEN! - Mia (shore support)
crew@59-north.com
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Shooting Stars & Turtle Logs
Day three out of Ketchikan and FALKEN is running wing on wing down the outside of Vancouver Island. The temptation is to lie back in the cockpit and spend the night watching for shooting stars, but a diligent watch is always the first priority. So we keep a sharp eye out while the shooting stars keep us company through the night. The wildlife keeps coming: humpback and minke whales, five mola molas, dolphins, and a black-footed albatross. We are all feeling lucky for such conditions!
Pot dodging and whale watching
Duncan got us up to eleven knots at one point! The Ferriers also logged our first Orca sighting on their 3am-6am watch! This morning is a gift as the temps are just right and we finally have some blue sky and plenty of sunshine. It was a glorious few hours sailing before it inevitably died as forecast. I live in hope that by sunset tonight we’ll be back sailing as we emerge out of the lee of the island and the wind will be more westerly which lends itself to a better sailing angle.
We are off!
After two days of introductions, safety briefings and boat procedures we have departed Ketchikan. We are currently making a whopping 3.3 knots as there is very little wind in Nichols Passage. Adam fed us well last night with a delicious shrimp curry and Duncan was the winner of a sporty game of the card version Monopoly. With the scenic views and light wind it's quite peaceful out here.