Shipboard Fare

Almost every email I’ve received has contained a question asking in some way or another about the food aboard ship, and it’s probably good to get the basics of ship food out of the way before we reach Spain. You should know that this will inevitably be the first of many, many posts about food (particularly when in port) because…

(A) I think there is something deeply profound and very sacred about being fed.

(B) Food is an incredibly informative medium used in orienting yourself to a culture, a people, and a way of life.

And,

(C) Because I love food and I find it to be something worthy of celebration.

The best way I can communicate to you about food onboard the MV Explorer is to think about the boat as a university or a floating campus, which essentially serves campus food. There are two dining rooms that are open for all three meals (served at the same set times everyday). They are set up buffet style, always with a “salad” bar, which is lettuce set out with two other of the following options: tomatoes, celery, shredded carrots, bell peppers, or if they’re really feeling crazy, green olives. There’s always a meat option (Sarah, you’d be very glad to know that they are appropriately portioned at 4oz each), a pasta option, and typically a fish option too. And the chef loves his potatoes. We have some form of potatoes at breakfast, lunch, and dinner. I’ve also noticed a lot of garbanzo beans (love it) in various dishes, which somehow always reminds me of Papa and the bean salad he would always make at family get-togethers.

And there is always a PB&J station. I haven’t felt the need to use it yet, but many people have. The food is fine. No real complaints yet.

The BEST part of mealtime is the dining room crew. They are wonderful! Our crew on the ship is from all around the world (almost all men), and at meal times they greet you, pour you your drink, and pretty much make your day with their smiles, their jokes, and their kindness.

We port in Spain at 8am tomorrow morning, and I couldn’t be more ready (except for the minor detail that I packed totally wrong for this trip and will probably traipse around Spain looking like I’m trying to avoid malaria in a remote village in Ghana…but what can you do?), and can’t wait to share with you some of their delicacies. Our pre-port lecturer from Spain last night said that Spanish ham is so good; it’ll make you cry. I’ll let you know on that one.

Goodbye for now, dear friends. I’m missing you all, and hoping in many ways that this evening finds you well fed.

Anna