Author Archives

Good Galley: Tips on nut allergies, frozen fish

Beware hidden food triggers Did you know the sheen on craisins and other dried fruit is made from sunflower oil? Even someone with nut/seed allergies might not know that. Always…

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What’s the most incredible weather event you have ever been through?

Anyone who’s been to sea has run into some weather. It might be motoring through a thunderstorm, hecticly running from an impending hurricane, or managing a rogue wave. Or it…

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Crew Eye: Sweeten up

Chef Tim MacDonald shared these photos of Stew Mon Starr-Hart preparing to serve a unique sweet tray. Assembled on a giant lollipop, the British and U.S. sweets were favorites of…

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Triton on both sides of the equator

Yacht broker and former Capt. David Nichols took a trip to Ecuador last month, and brought his Triton along.  “In Quito, it has 12 hours of daylight year round,” he…

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Chef Thierry Goulard dies over Valentine’s Day in St. Barts

By Graham Barnes Thierry was a larger-than-life character with a heart so kind and full of love. He appreciated every second of every day, always smiling and cracking jokes. Telling…

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Crew Eye: Captain at work underwater

Capt. Kevin Davidson went deep to film and photograph hammerhead sharks off Bimini in the Bahamas in February. His job was to take still photos to add to footage from…

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Attitude up from down below, yacht engineer keeps humor

Editor’s note: Life is different for many yacht crew since the COVID-19 pandemic began to affect the industry in March. Engr. Pearson Adams now works to maintain the yacht with…

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Triton Spotter: Miami Beach

Stew Vanessa Vaporis sent a Triton Spotter from Sunset Harbour Yacht Club in Miami Beach. She works on the 95-foot Sunseeker M/Y Persistence and loves taking a peek out the…

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Triton Spotter: Fort Lauderdale

This bicyclist was spotted waiting for the closing of the 17th Street Causeway Bridge in Fort Lauderdale in February. Over the past 15 years, The Triton has handed out a…

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Crew Eye: A successful catch and release, times three

Chef Chris Parthemore, left, and First Mate Tom Robertson at anchor just outside Gustavia, St. Barts, in February. “Tom got the first fish on, it was his first tarpon,” Parthemore…

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