Top Shelf: by Chef Timothy MacDonald Often, we see in employment ads “American home cooking, midwest style, meat-and-potatoes”. There seems to be two sides to the culinary coin in regard…
Rules of the Road: by Capt. Jake DesVergers As each of us slowly emerges from our pandemic quarantines, awaiting the arrival of the murder hornets, let us not forget the…
Stew Cues: by Alene Keenan Many people are overwhelmed and intimidated around wine. That is no wonder, considering the many vineyards, countries, styles, and prices to choose from. Knowing which…
Machinery Matters: by Larry Rumbol The words from the musical “Fame” could almost have been written as a biodiesel mantra: “Fame! We’re gonna live forever”. That’s a reality if operators…
Taking the Helm: by Capt. Paul Ferdais There’s no doubt we live in an unusual time. Stories about worldwide lockdowns, daily death tolls, personal safety equipment, food and rent issues…
By Lucy Chabot Reed Veteran Chief Stew Alene Keenan has launched an online wine course to help interior crew demystify the oh-so-serious topic of wine. Unlike the PYA-created wine course,…
Top Shelf: by Chef Tim MacDonald Fisherman’s Village market, Bo Phut, Thailand. Early afternoon. It’s hot, damn hot. Dante’s inferno could not be hotter as I quickly scan up and…
Rules of the Road: by Capt. Jake Desvergers Many ships at sea today fly fraudulent flags. Some flag states do not seem particularly bothered that their national flags are being…
Culinary Waves: by Chef Mary Beth Lawton Johnson COVID-19 certainly has made being a yacht chef challenging. Everything we buy from a third party such as a grocery store or…
Secure@Sea: by Corey D. Ranslem Cyber security threats continue to be one of the top threats facing governments, businesses, and private individuals around the globe with attacks increasing exponentially on…