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Crew take a spin on some of the hottest new yacht toys to hit the market
Their task: to evaluate the fun factor, ease of use, teachability, handling, and storage capability of each product in order to help buyers assemble an enviable, expertly curated, deluxe, super-easy toy chest.
The past comes roaring back at the helm of a vintage Huckins motor yacht
Six weeks of weeks of working luxury day charters in the Hamptons reacquaints a captain with his love of old school wooden yachts, right down to the Spartan helm and roaring Detroit Diesel.
Machinery Matters: Filters are more than just ‘a sock in a tin’
“Filters are just a sock in a tin.” That was a scornful remark made by an engineer who had suffered the ignominy of a dress-down by the filter company representative…
Diesel company rebrands, offers membership maintenance program
South Florida-based TDW — formally known as The Diesel Workshop — has developed a proprietary software and new membership program to offer preventative maintenance for yachts in the 80-foot to…
Owner’s View: The benefits of patience
Owner’s View: by Melvyn Miller Far too many years ago, I was lying to a mooring in Scituate, Massachusetts, on a modest sloop. Not yet knowing the full extent of…
Machinery Matters: Why condition monitoring is best practice
Machinery Matters: by Larry D. Rumbol “Condition monitoring” is one of those phrases one hears in conferences and learned corners of the dock. Those really familiar with it call it…
From the Bridge: Yacht owner trip cancellations mean work, not rest
From the Bridge: by Dorie Cox Each month a group of yacht captains gathers with The Triton for a private conversation about an industry issue. They speak freely on concerns…
Bow thrusters to epaulettes, yacht engineer values mentor’s lessons
By Dorie Cox Engr. Allen Dudley is mesmerized by Capt. Jim Horner’s skillful maneuvers at the helm of the 100-foot (30m) Benetti, M/Y Rutli E, in currents, wind and tight…
Culinary Waves: Recognizing, managing stress crucial skill for yacht crew
Culinary Waves: by Chef Mary Beth Lawton Johnson Stress. Chefs feel it with the ticking of the clock, when the timing of food prep is not precise, or an ingredient…
