Naxos to Folegandros / 45 miles
Folegandros to Sikinos / 18 miles
Sikinos to Ios / 20 miles
Ios to Santorini / 39 miles
Santorini to Astypalea / 60 miles
Astypalea to Kos / 62 miles
Kos to Kalymnos / 14 miles
Kalymnos to Nissyros / 41 miles
Nissyros to Symi / 50 miles

349 miles, 22 days. I’m exhausted.

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So begins my month in Greece.

I’m currently en route to Atlanta for a connecting flight to Athens, at which point I’ll have one night in the shadow of the Acropolis before starting out for Naxos to meet a sailboat. I’ll be at sea for 22 days, cruising the Cyclades on a 50’ Beneteau Oceanis followed by 6 idle days in the small town of Kastro (pop. 100) on the island of Sifnos.

Things I intend to do while there:
Learn to hunt octopus
Buy a pair of handmade sandals
Improve my navigation skills
Celebrate Ciaran’s birthday
Engage in some broader thinking about my purpose
Eat pastitsada
Try kitron on Naxos
Visit Poseidon’s temple at Sounion
Swim alone at sunset

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Ocean and Clouds by Tricia McKellar

On the San Francisco Bay: 183 nm

On the California Coast: 48 nm

On the N. Atlantic/Caribbean Sea: 149nm

Grand total for 2009: 380 nm

Many thanks to John Yelda of Sailing San Francisco for his advice and guidance along the way. For those interested, John offers sailing charters and

sailing lessons in the San Francisco Bay Area, California.

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Appalling year for travel, but exceptional due to the wedding. We’ve more than made up for it with a trip to Japan in January and a planned escapade to the Middle East this May.

*denotes multiple visits.

Lake Tahoe, California and Nevada*
Arcata, California
Mendocino, Calfornia
San Juan, Puerto Rico
Kingstown, Saint Vincent
Balliceaux, the Grenadines
Mustique, the Grenadines
Petit St. Vincent, the Grenadines
Union Island, the Grenadines
Mayreau, the Grenadines
Bequia, the Grenadines
Las Vegas, Nevada
Capay, California
Treasure Island, California*
Washington, DC

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1. Learn how to crochet
2. Take a year off to go sailing
3. Make a stellar osso bucco
4. Build an ofuro in my bathroom
5. Speak Japanese well
6. Knit a sweater for my husband
7. Attend a birth
8. Invent something
9. Learn some kick ass dance moves
10. Go shooting
11. Write a novella
12. Make a beautiful home office
13. Own a piano again
14. Own a bike again
15. Drive all over France
16. Have a best friend
17. Refinish the coffeetable
18. Go scuba diving

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by Victoria Abbott Riccardi

Across from a new green-and-red Fuji film store sat a small restaurant in a decrepit old building offering dusty plastic models of tempura-topped rice bowls and fat rice-stuffed omelets belted with ketchup. The eatery appeared more distressing than appealing, at least on the surface.

The Japanese believe that beauty can reside in things that are rustic, withered, faded, simple, imperfect or incomplete. This aesthetic concept applies to people, as well as things, and stems from the words wabi and sabi. The spirit of wabi tends to be inward and subjective and often refers to a path or way of life, while sabi generally pertains to material objects, art literature, and external events. A monk living in self-imposed isolation in the woods, for example, embodies wabi because he coexists with nature in a state that is physically impoverished but rich in spirit. The restaurant with its dusty models had a sabi quality because, by being housed in a crumbling wooden building next to a modern business, it evoked the corroded elegance of another era, like an antique kimono in a closet of designer wear.

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When I set out to plan our sailing trip to the Grenadines this year I knew provisioning would be a huge time suck. With little time on the ground in St. Vincent to shop for ourselves, Excel spreadsheets became my weapon of choice. Thankfully, our charter operator, Barefoot Yacht Charter of Calliqua Bay, was willing to pitch in and do our grocery shopping for us.

Internet research suggested that there were a million ways to skin this cat, but no quick and easy methods for planning meals for 5 to 10 days. I found several helpful recipes friendly to the cramped and jostling quarters of a ship’s galley, exhaustive lists of suggested foods for life at sea, but nothing in the way of a solid planning tool.

To ensure that we weren’t left with bread but not butter or cooking oil like last year (hint: mayonaise can work in a pinch), I came up with the following spreadsheet.

Tip No. 1: Create a sample itinerary. Some islands offer great restaurants, and others are entirely uninhabited. This was key in planning meals for days of plenty and want. Knowing which passages can be rough also prompted me to plan foods that were easy to prepare and eat when life aboard is less than simple. I can assure you, boiling water on land is a task most can master. Avoiding horrific burns as you cook spaghetti for your crew on a tight close haul is quite another matter.

Tip No. 2: Make a note of which dates and times offer options for re-provisioning. A loaf of American bread can last a week or more. A loaf procured in St. Vincent will contain far less preservative and will spoil quickly. Many onboard refrigerators are nothing more than an icebox topped up and kept cool when the ship’s engine is running. The quality of your food depends largely on how regularly you can purchase ice. It’s a fine art to juggle your raw ingredients throughout a trip to minimize spoilage and waste.

Tip No. 3: Encourage each crew member to take responsibility for a meal. By designating an owner, you’ll ensure that everyone does their part to keep the crew fed. A bonus is that your crew members might have great meal ideas, thereby improving variety and possibly the quality of your dinner.

Tip No. 4: Everybody needs a good breakfast. Most all breakfasts are spent at anchor before departing for the day’s sail. Make breakfast count. Go big. A well-fed crew is a joy to work with. For our trip, we’re planning generous spreads of pancakes, cheese, burritos, egg casseroles, fruit, bacon, sausage, coffee, juice and more.

Tip No. 5: Anything can be a meal. One of my favorite experiences was eating chocolate cake, bacon and champagne for breakfast in a deserted bay at San Simeon. Don’t leave joy and spontaneity on shore.

Tip No. 6: Nothing beats a cheese sandwich or beer in the morning.

Tip No. 7: Don’t forget the charcoal, lighter fluid, dish soap and necessities.

Tip No. 8: Write out each ingredient by meal. You’ll be able to notice efficiencies and avoid repeat buys. Also, there’s no reason why noodle salad can’t become noodle dinner. We’re having a fajita spread one night, and breakfast burritos the next morning.

Tip No. 9: Use generic terms and offer up substitutions with your final order. I was surprised to find that our charter agent in St. Vincent was completely unaware of what English Breakfast tea was. Black tea, no problem!

Download our meal planning spreadsheet

Many thanks to John Yelda of Sailing San Francisco for his advice and guidance along the way. I’d never have learned the consequences of bringing a bag of chips or a banana on board without his help. For those interested, John offers sailing charters and
sailing lessons in the San Francisco Bay Area, California.

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On the San Francisco Bay: 276 nm
On the California Coast: 305 nm
On Lake Tahoe: 18nm
On the N. Atlantic/Caribbean Sea: 75nm

Grand total for 2008: 674 nm

It seems I’ve earned a sparrow.

* sailed and motored

Many thanks to John Yelda of Sailing San Francisco for his advice and guidance along the way. For those interested, John offers sailing charters and
sailing lessons in the San Francisco Bay Area, California.

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We traveled less, but sailed more.

*denotes multiple visits.

Morro Bay, California
Monterey, California*
Santa Cruz, California*
Lake Tahoe, California*
Bolinas, California*
Orange County, California*
Benbow, California
Washington, DC
North Bend, Oregon
Portland, Oregon
Eugene, Oregon
Cottage Grove, Oregon
Treasure Island, California*
San Juan, Puerto Rico
Kingstown, Saint Vincent
Tobago Cays, the Grenadines
Bequia, the Grenadines

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Peets was created in 1966 (Bay Area); Starbucks was created by Jerry Baldwin (Seattle, 1971) in the image of Peets. Howard Shultz joined Starbucks in 1982 but left to create Il Giornale in 1985. Starbucks owners bought Peets stores, and sold Starbucks name to Il Giornale.

Thus what today is Starbucks is really Shultz’s rebranded vision Il Giornale; And what is Peets today is really the original vision of Starbucks, which, by the way, was the original vision of Peets.

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