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/tritonnews | www.The-Triton.com | January 2018
News from Antigua show Concours de Chef competition Crew from 28 yachts crowded the dockyard to cheer on their chefs as they battled for a highly coveted win. 6
Crew show off their charter yachts Things were hopping on the docks as crew showed their entertaining talents.
Charter yachts look to test Southern Caribbean as season evolves By Dorie Cox Hurricanes stir up a lot of things. This year's September storms disrupted many yachts' smooth flow from summer to winter for the annual season that began in November. But about 65 yachts made their way to this year's Antigua Charter Yacht Show and passed through some of the storm-impacted islands. Many stopped in damaged islands, such as Turks and Caicos, Puerto Rico, the U.S. and British
Virgin Islands, Sint Maarten/St. Martin, St. Barths and Anguilla. Although most of the yacht captains we spoke with in Antigua want to support these islands that are usually on their itineraries, many will just stop in. Most will spend the bulk of the season in less frequently visited islands. These captains are both positive and realistic with expectations. With years of experience in the Caribbean, Capt. Greg Russell often gets questions about where yachts should go.
Antigua Marina Nights gallery Costumes, food, music and fun fill the night. He brought M/Y Vixit, a 173-foot Swedeship, to the Antigua show from the BVI, where the yacht usually stays in Virgin Gorda, and he knows the yacht can handle a season in impacted islands. But the decision is not up to him. "We just don't want to give a false sense to the clients. They have expectations," Capt. Russell said, "and we don't want to disappoint them." There are signs that this season feels
See CARIBBEAN, Page 38
Frugal captains save, but would splurge if could From the Bridge Dorie Cox
When captains look at a yacht, they see line items in a large budget. From the first cup of coffee in the morning, many are preoccupied with saving money for yacht owners. And that was right where this month's Triton From
the Bridge lunch discussion started – with single-serving coffee systems. "That comes out of the crew budget," a captain said. "They're not very cost effective; we go through hundreds. Say there are 20 crew, figure they cost about 45 cents and use about 100 capsules a day. That's a lot of coffee." [Individual comments are not attributed to encourage candid discussion; attending captains are identified in the
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accompanying photograph.] These coffees are one example of the details captains examine when it comes to the yacht's budget. "It's a smaller expense compared to what we spend, but I ask new crew if they drink coffee," a captain said. He laughed as he added, "If not, that leaves more for me."
See BRIDGE, Page 26
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Obituary Engineer remembered as ‘driven’ Friends and family say Jimmy Cascella was a hard worker who loved to help people. 7
Career Sticky situations to stir up talk A few awkward scenarios that can happen to yacht crew 22 – what would you do?
Events Triton Networking Yachting calendar
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Contents
January 2018 The-Triton.com
NEWS 4 5 6 13 14,37 15 29 32
COLUMNISTS Crew News Obituary Antigua Charter Yacht Show News Technology Business Marinas / Shipyards Boats / Brokers
Career 16 21 22 23 24
Interior 25 25 30 31
On Course Taking the Helm Crew Coach Crew Compass Owner’s View
20
Events 41 42 44
Triton Networking Calendar Networking photos
Top Shelf Crew’s Mess Stew Cues Culinary Waves
Operations 18 19 20
Rules of the Road Diesel Digest Sea Science
Crew Health 34 35 36
44
The Yachtie Glow Take It In Sea Sick
ANTIGUA CHARTER YACHT SHOW 37
Where in the World 6-10 Antigua show 46 Triton Spotter
Write to Be Heard
FROM THE COVER
45 45
26 38
Letters to the Editor Crew Eye
Advertisers 47 51
3
Business Cards Advertisers Directory
Captains talk budgets at monthly From the Bridge lunch. Yachts weigh charter itineraries in post-storm Caribbean.
Cover shot: Yacht crew prepare to clean the figurehead on the bow of M/Y Phoenix 2, a 295-foot Lurssen, during the 56th annual Antigua Charter Yacht Show. Many of the more than 60 vessels on show see changes in their itineraries this year. PHOTO/DORIE COX Contributors
Publisher / Advertising Sales Lucy Chabot Reed, lucy@the-triton.com Production Manager Patty Weinert, patty@the-triton.com Editor Dorie Cox, dorie@the-triton.com Associate Editor Susan Jobe, susan@the-triton.com
Carol Bareuther, Chef Shannon Bates, Juanjo Boschetti, Capt. Jake DesVergers, Paul Ferdais, Capt. Rob Gannon, Capt. Bruce Gregory, Peter Herm, Chef Mary Beth Lawton Johnson, Alene Keenan, Megan Lagasse, Clive McCartney, Chef Tim McDonald, Michael Moore, Keith Murray, Chief Stew Angela Orecchio, Maria Romeu, Tom Serio, Jordanna Sheermohamed, Capt. John Wampler, Capt. Jeff Werner
Contact us at: Mailing address: 757 S.E. 17th St., #1119 Ft. Lauderdale, FL 33316 Visit us at: 1043 S.E. 17th St., Suite 201 Ft. Lauderdale, FL 33316 Call us at: (954) 525-0029 FAX (954) 525-9676 Online at: www.the-triton.com Vol. 14, No. 10
The Triton is a free, monthly newspaper owned by Triton Publishing Group Inc. Copyright 2018 Triton Publishing Group Inc. All rights reserved.
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NewsNews 4 Crew
The-Triton.com January 2018
Help on its way to hungry chow hounds in hard-hit St. Maarten By Dorie Cox The salon of M/Y Nita K is packed with 4,000 pounds of dog food bound for the island of St Maarten. And a freelance chef has a call out to yachts to transport even more to pets affected by recent hurricanes in the Caribbean. Chef Shannon Bates, who lives on St. Maarten, saw first-hand that animals there could use some help. Bates had recently coordinated the shipment of 10,000 pounds of pet food with Royal Caribbean International when she ran into yacht friends at Bahia Mar Marina in Fort Lauderdale in mid-December. “I just found Nita K and the captain said bring as much food as we could,” Bates said. She put out a call for yacht crew volunteers on social media and was inundated. Mate Steven Smith, Stew Bronwyn Fillippa, Deckhand Nathan Blair, Chef Niv Schechter and dock attendant Eric Correll from Bahia Mar formed a line at the yacht to load the heavy bags. “So we loaded a hundred 38-pound bags,” Bates said. “I got an overwhelm-
ing response from people that wanted to help load and unload. I am so proud of the industry, I wasn’t expecting Nita K to take so much.” “The salon smells like dog food,” Deckhand Kim van Jaarsveld said. “Not something we’re used to, being on a multi-million dollar yacht.” Bates, previously of yachts Aquavita, Stellar and Jamaica Bay, is in South Florida until she can return to her home on St. Maarten. She looks forward to returning to Sunshine Greens, the microgreen business she started last year. “I decided to stay in the states because things are difficult down there and I can help from here,” Bates said. Her two large greenhouses were spared since she had packed her business away for the summer, so as the island rebuilds she will focus on her volunteer work there with the nonprofit group Animal Defenders International. “They take care of homeless and displaced pets, and [help] people that can’t take care of pets,” Bates said. In Florida, she has connected with The Greater Good and Rescue Bank, groups which manage donations for
First Mate Jean-Francois “JF” Lapeyre, Deckhand Kim van Jaarsveld and Chief Stew Varushca Degenaar of M/Y Nita K, at left, lounge on nearly 4,000 pounds of dog food packed into the main salon of the yacht. Below, Bahia Mar Marina staff and Deckhand Nathan Blair help the Nita K crew load the boat. PHOTO/MEGAN LAGASSE
dog food manufacturers and work with FEMA, and she volunteers with the Pet Project in Fort Lauderdale. Bates said she is standing by to coordinate pet food deliveries to local yachts going anywhere in the Caribbean. “Even if it is a small load, I can take 10 bags over with my car,” she said. She can be reached at shannonbates327@gmail.com. Dorie Cox is editor of The Triton. Comments on this story are welcome at dorie@the-triton.com.
PHOTO/SHANNON BATES
News
January 2018 The-Triton.com
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OBITUARY
Eng. James ‘Jimmy’ Cascella dies after motorcycle accident By Dorie Cox Eng. James "Jimmy" Cascella died Dec. 7 from injuries sustained in an accident on Interstate 95 at Hollywood Boulevard in Hollywood, Florida, on Dec. 3. The motorcycle Mr. Cascella was driving was involved in a crash with a car; the incident is under investigation by law enforcement. He was 34. Mr. Cascella held a 200-ton captain’s license and had worked on the 130-foot Westport M/Y Three Sons, the 112-foot Westport M/Y My Maggie, the 103-foot Cheoy Lee M/Y Ohana, and the 121-foot Benetti M/Y Pure Bliss. Cascella Mr. Cascella grew up in Central Florida and was an aviation hydraulic and structural engineer in the U.S. Navy for five years before joining yachting about six years ago. He also had several businesses, including a tree and landscaping company, a sign company, a lotion company and a freelance engineer business. "He was always talking about his goals, he was driven," said roommate and friend, Deckhand Donovan Fouche of M/Y Amarula Sun. "People didn't expect it, because he's laid back. But he actually works really hard, he just doesn't come forth with what he can do. " Kettra Ferda met Mr. Cascella during the Fort Lauderdale International Boat Show six years ago. The two began dating and he got her a job on M/Y Ohana, his first yacht job. The couple later worked at Ocean Reef Yacht Club in Key Largo, Florida. "He went through lots of phases," she said. "He was a boat manager with a fishing fleet." But one thing never changed – he loved to help people, Ferda said. "He took people under his wing. I can't count how many became a yachty because of him," she said. Close friend, business partner and engineer Tim Cooper was one of those people. Mr. Cascella hired him as second engineer on M/Y Three Sons. Cooper is now on M/Y Maggie. "He was a very patient teacher," Cooper said. "He made you use critical thinking and figure it out. He asked,
'What do you think?'" When the yacht needed new name boards, the two built them and incorporated a company called Vision LED. "He was more the brains. Jimmy was always my go-to for questions," Cooper said. "My first reaction is to call him." Mr. Cascella worked with H2O Yacht Co. for more than a year and a half, said company CEO and principal broker Capt. Paul Triporo. The brokerage, which employs yacht crew who share proceeds causes, was a good fit for Mr. Cascella, Triporo said. "Jimmy was involved in many of his own businesses that raised awareness to our pollution problems in the ocean, lack of education within our youth and personal health being fitness and diet." Triporo said. "I love Jimmy. He made me think about what it was I would do with the rest of my life, and the relationship grew to bigger and better ideas. His real skill was fixing things, he was a born engineer, Ferda said. "He could do anything," she said. "He taught himself; he loved intaking information. He was contagious, he was so smart and amazing to see work." His mother, Bonnie Kraai, said her son grasped how things worked. Where other people would give up on fixing, he would keep trying. "When he was 3 years old, he kept walking into the ocean and the waves would push him over," Kraai said. He just got up each time, unafraid. Even if he fell and got hurt, he always saw it as a positive experience, she said. Mr. Cascella told his mother he had registered as an organ donor about eight months ago. His accident damaged his brain, but his wish was fulfilled. "He was a health fanatic," she said. "So they were able to use his heart, liver, pancreas, kidneys, eyes and skin grafts." Roommate Benjamin Mack met Mr. Cascell years ago and began working with him installing yacht signs. "He was a strong supporter, like a human guardian angel," Mack said.”He left me a future, a steady job. "He had a heart of gold and it's running diesel," Mack said. "This kid was the momentum and waves in the ocean. The ripples will continue forever." Dorie Cox is editor of The Triton. Comments on this story are welcome at dorie@the-triton.com.
6 News
ANTIGUA CHARTER YACHT SHOW
The-Triton.com January 2018
Camaraderie is key during Antigua’s Concours de Chef event By Dorie Cox Competing in the Concours de Chef is fierce and winning is highly coveted. But the annual event is really about camaraderie, said several competitors at this year's Antigua Charter Yacht Show in December. Twenty-eight yachts participated during the 56th annual event, which was judged during the week of the show. Winners were named on Dec. 8. Yacht crews crowded into the historic outdoor venue at Nelson's Dockyard in English Harbour to support their chefs. They stood in groups for champagne and cheers were loud when yacht names were called and chefs worked their way to the stage to accept awards. And that was just the bond that made it special, said Chef Deberah Roberts, left, of M/Y Legendary, a 120foot Northcoast yacht. "I do it for the camaraderie," she said. She became acquainted with several competitors while securing final provisions and prepping for judging in the category for yachts up to 125 feet. "We had a pow-wow with a group of chefs the other night," Roberts said. "We didn't exactly share recipes, but it was a great time to talk." The morning of judging, Roberts moved quickly from oven to blender with several procedures going at the same time. Several crew stood by for instructions. "What does this need?" Roberts said as she opened the lid of the blender. "Maybe make it thicker?" suggested the stew. Roberts said the teamwork is another important part and she depends on feedback from the crew, for both taste and presentation. Chef Renee Dreyer, right, also sees chef competitions as a time to bond. She competed in the next size category, yachts 125-163 feet, on M/Y Gladius, a 127-foot Cantieri di Pisa. "I'm lucky, my crew loves it," Dreyer said. "Someone can say, 'Do this,' and make a suggestion, because it is a team operation." Dreyer's personality is well-suited to working with others. "Not all chefs work well as a team," she said. Both Roberts and Dreyer took third place in their respective classes. Chefs on Adiamo, Sarissa and Vigilant I took top honors in the three yacht-size categories. Yachts Illusion V, Eleonora, and Windquest took second place. M/Y Broadwater's Chief Stew Rebecca Kearl, who took top honors in the tablescape competition for yachts 164 feet and over, said her success is due to the support of many people in the industry. Kearl was attending butler school when she met former chief stew Alene Keenan. "Six years ago she found me," Kearl said. "I was broke and she said, 'You have to be in yachting.' Of course, she was right." Kearl said the camaraderie of the crew and the owner of the yacht are key and that they continue to support her creativity. Dorie Cox is editor of The Triton. Comment at dorie@ the-triton.com.
Antigua Charter Yacht Show Concours de Chef winners Winners for yachts 164 feet and over: 1st M/Y Andiamo, Caitlin Kennedy 2nd M/Y Illusion V, Kdn Lynne 3rd M/Y Honikan, Travis Finch Tabletop M/Y Broadwater Rebecca Kearl
Winners for yachts 125-163 feet: 1st M/Y Sarissa, Hariett Mansell 2nd M/Y Eleonora, Patrick Weeks 3rd M/Y Gladius, Renee Dreyer Tabletop M/Y Three Forks, Eca Flores
Winners for yachts up to 125 feet: 1st M/Y Vigilant I, Tava Schieb 2nd M/Y Windquest, Max Herlache 3rd M/Y Legendary, Deberah Roberts Tabletop M/Y Vigilant I, Nathalie Huet
Competitors in the Concours de Chef (above) and tabletop (below) competition after the award presentations at this year’s 56th annual Antigua Charter Yacht Show in December.
PHOTOS/DORIE COX
January 2018 The-Triton.com
Where in the World
ANTIGUA CHARTER YACHT SHOW
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everal events highlighted this year's Antigua Charter Yacht Show. The big kick-off began with the Welcome Cocktail Party for all attendees on Dec. 5. National Marine Suppliers’ hosted the Fourth annual Yacht Dog event, raising about $3,000 (and a pair of Sperrys) in donations for charities to rebuild Barbuda, and the official show "Let's Rebuild Barbuda" charity event raised even more money on Dec. 6. PHOTOS/DORIE COX
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8 Where in the World
ANTIGUA CHARTER YACHT SHOW
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aptains and crew greeted visitors on the docks during this year’s 56th annual Antigua Charter Yacht Show. About 60 charter yachts offered tours and lunches for charter brokers during the show held at three marinas – Nelson’s Dockyard Marina, Antigua Yacht Club Marina and Falmouth Harbour Marina – from Dec. 4 to Dec. 10. PHOTOS/DORIE COX
The-Triton.com January 2018
January 2018 The-Triton.com
ANTIGUA CHARTER YACHT SHOW
Where in the World
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10 News Today’s fuel prices Prices for low-sulfur gasoil expressed in US$ per cubic meter (1,000 liters) as of Dec. 15. Region Duty-free*/duty paid U.S. East Coast Ft. Lauderdale 573/609 Savannah, Ga. 572/NA Newport, R.I. 566/NA Caribbean St. Thomas, USVI 889/NA St. Maarten 770/NA Antigua 740/NA Valparaiso 649/NA North Atlantic Bermuda (Ireland Island) 584/NA Cape Verde 528/NA Azores 592/1,289 Canary Islands NA/1,076 Mediterranean Gibraltar 552/NA Barcelona, Spain NA/1,430 Palma de Mallorca, Spain NA/1,687 Antibes, France 591/1,534 San Remo, Italy 743/1,770 Naples, Italy 746/1,766 Venice, Italy 799/2,158 Corfu, Greece 669/1,519 Piraeus, Greece 622/1,483 Istanbul, Turkey 764/NA Malta 781/1,348 Tunis, Tunisia 516/NA Bizerte, Tunisia 518/NA Oceania Auckland, New Zealand 686/NA Sydney, Australia 578/NA Fiji 677/NA
One year ago Prices for low-sulfur gasoil expressed in US$ per cubic meter (1,000 liters) as of Dec. 15, 2016 Region Duty-free*/duty paid U.S. East Coast Ft. Lauderdale 490/532 Savannah, Ga. 641/NA Newport, R.I. 709/NA Caribbean St. Thomas, USVI 749/NA St. Maarten 694/NA Antigua 568/NA Valparaiso 540/NA North Atlantic Bermuda (Ireland Island) 595/NA Cape Verde 446/NA Azores 502/1,107 Canary Islands 730/749 Mediterranean Gibraltar 497/NA Barcelona, Spain 444/1,059 Palma de Mallorca, Spain NA/1,077 Antibes, France 995/1,207 San Remo, Italy 614/1,493 Naples, Italy 677/1,487 Venice, Italy 677/1,864 Corfu, Greece 518/1,186 Piraeus, Greece 476/1,122 Istanbul, Turkey 661/NA Malta 741/1,239 Tunis, Tunisia 450/NA Bizerte, Tunisia 454/NA Oceania Auckland, New Zealand 471/NA Sydney, Australia 488/NA Fiji 522/534
*When available according to local customs.
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ANTIGUA CHARTER YACHT SHOW
The-Triton.com January 2018
he crew embraced themes with costumes, food, music and smiles on several yachts that were open for viewing after dark during the show. PHOTOS/DORIE COX
12 News
Industry Updates
The-Triton.com January 2018
January 2018 The-Triton.com
Hawaiians turn superyacht away
A group of residents gathered at Molokai harbor recently to let Russian billionaire tech investor Yuri Milner know he and his megayacht, M/Y Ulysses, were not welcome, Hawaii News Now has reported. "We're a small community. Anyone with that kind of money to buy such a cruise ship could come here and take control of the whole island,” resident Walter Ritte told the news station. It wasn’t clear whether Milner wanted to dock or moor his yacht in the Molokai harbor, but the residents conveyed their message to the crew via walkie talkie. Eventually, the yacht turned around and headed toward Maui instead. The M/Y Ulysses, a 350-foot (107m) Kleven explorer yacht, was delivered to New Zealand-based billionaire Graeme Hart in 2016, and sold to Milner in October. For more details, visit www. hawaiinewsnow.com.
Yacht sharing company head indicted
The head of Waters Club Holdings Inc., a member-based yacht fleet club that solicited investors and business partners, has been indicted, according to the U.S. Department of Justice. Andrew Deme, 51, of Fort Lauderdale, was arrested with conspiracy and fraud offenses related to an investment fraud scheme. A federal grand jury in New Haven, Connecticut, returned a five-count indictment Nov. 30 that charged Deme, president, chief executive office and chief financial officer of Waters Club Holdings, according to an investigation by the U. S. Attorney for the District of Connecticut, the Federal Bureau of Investigation and IRS Criminal Investigation. The indictment alleges that the company was "not in sound financial condition, and a substantial portion of investors’ money was not used to develop the business" and that half of the money invested was misappropriated for the personal use of Deme and his co-conspirators. The indictment charges Deme with one count of conspiracy to commit mail and wire fraud, two counts of wire fraud, and two counts of mail fraud. Each charge carries a maximum of 20 years in prison. Deme was arrested Dec. 5 in Florida and is released on a $100,000 bond pending his arraignment in Connecticut. Anyone with information in the ongoing investigation, or people who believe they may have been victimized by this scheme, are encouraged to contact the FBI at +1 203-777-6311.
Industry Updates Radio station draws 30,000 listeners
SuperYacht Radio, a global digital radio station for the yachting community, reports more than 30,000 listeners in its first month of broadcasting from Palma. The station format is contemporary, with a mixture of rhythm and blues, soul and classical rock. Its aim is to have a majority of music, mixed with chat, industry news, jobs, interviews and other content relative to the superyacht community, according to founders Dave and Maeve Dempsey. “It has been a roller-coaster ride all the way, but we have met some great people and our early success has been
boosted because of our association with the popular YachtNeeds superyacht app,” Dave Dempsey said in a release. To listen, go to www.superyachtradio.com or download the app in either Android Play Store or Apple App Store. Or listen via the YachtNeeds app, iTunes, Tune In, Apple TV and other streaming services.
Dates set for 2018 Newport show
The Newport Charter Yacht Show, which features luxury sailing and motor yachts available for charter in New England, will be held June 18-21, 2018, at the Newport Shipyard in Newport,
News 13 Rhode Island. It will once again be presented by Helly Hansen. The 2017 charter show showcased 18 luxury power and seven sailing yachts, with more than 40 brokerage houses represented. Six crew competitions were held and the American Yacht Charter Association (AYCA) held its annual Signature Seminar Series. Registration for the 2018 show is now open at NewportCharterYachtShow. com. Those who register before March 15 will save 20 percent on dockage and registration fees. When registering before April 1, brokers save $50 and exhibitors save $100.
14 News Dutch yard unveils 3D-printed prop
A new 3D-printed ship propeller has passed rigorous testing and is now class approved, Netherlands-based Damen Shipyard Group has announced. The WAAMpeller, a triple-blade propeller, is the result of a collaborative effort begun seven months ago, the company said. The propeller was designed by Promarin and made by the Port of Rotterdam’s RAMLAB (Rotterdam Additive Manufacturing LAB) using Wire Arc Additive Manufacturing (WAAM) techniques. Autodesk provided support in software, robotics and additive manufacturing. Damen provided research and development and the Bureau Veritas Marine & Offshore Netherlands verified the production and testing process. The consortium completed the prototype in August, and production of the
TECHNOLOGY bRIEFS WAAMpeller started immediately, with the aim of achieving class certification. “We had learned a lot from producing the prototype,” said Vincent Wegener, RAMLAB managing director. “When laying down 298 layers of nickel aluminium bronze alloy, it is important to have a tight control on all process parameters.” The WAAMpeller was installed on a Damen Stan Tug 1606 for testing. “This particular vessel is of extra interest in that it is equipped with a Tier III compliant engine, making it future-proof for the ever stricter environmental rules and regulations in harbors around the world,” said Martin de Bruijn, Damen’s managing director of workboats. Kees Custers, Damen R&D project engineer, said the 3D-printed performed like a conventional-casted propeller in all tests. “This includes the same level of
performance in the crash stop scenario, which – going from full throttle ahead to full throttle reverse – is the heaviest loading that a propeller can experience.” Considering the implications of the project on the maritime industry, Allard Castelein, CEO of Port of Rotterdam, said, “This project has shown the shipbuilding industry the potential of 3D printing techniques for the production of vessel components.”
Military orders ThrowRaft for rescues ThrowRaft, the first U.S. Coast Guardapproved inflatable throwable personal flotation device, has proven valu-
The-Triton.com January 2018
able to the Texas Army National Guard, which, in the wake of Hurricane Harvey, has ordered 500 units of ThrowRaft TD2401 to be used in disaster rescue and relief efforts. ThrowRaft TD2401, as well as a Search and Rescue Yellow version, are nine times smaller than ring buoys and five times smaller than square cushions, currently the industry standard, according to a company statement. Its small size allows it to be thrown more than 40 feet in the packed position or fully inflated, and its light weight makes it possible to be carried and deployed by drones, the company states. Troy Faletra, a fishing guide and yacht captain, said he founded ThrowRaft after his boat sank nearly 10 miles off the coast of Florida and he had to swim 16 hours to reach shore. To read more, visit www.ThrowRaft. com.
LED fixture compact, yet powerful
Tecniq’s new compact D30 Surface Mounted Load Light produces 2,000 lumens of bright white LED light with a 64-degree by 51-degree beam angle that will brighten a space 12.5 feet wide by 12 feet deep from a height of 10 feet off the deck, according to the Michigan-based company. The D30 is IP68-rated, and its aluminum heat sink housing is powder-coated for marine environments. The LED light fixture includes a form-fitting TPE gasket that is UV- and chemical-resistant, and it has a maximum draw of 1.3-1.9 amps. Its compact size – 7.4 inches long by 1.62 inches wide by 1.76 inches high – mounts with two screws on 6.375-inch centers. For more information, visit www. tecniqinc.com.
Learn to deal with engine problems
The web-based training company Boaters University is offering a threehour, online course in “Marine Diesel Maintenance and Troubleshooting.” The $350 course covers maintenance of components, how to spot misinformation in the marine repair marketplace, and how to troubleshoot fuel, electrical, cooling and corrosion issues, according to the company. For more information, visit www.boatersuniversity.com.
January 2018 The-Triton.com
Insurance broker Bortell dies
Longtime South Florida medical insurance broker Charles “Chuck” Bortell Jr. passed away on Nov. 21 in Annapolis, Maryland, after complications from a heart attack he suffered while attending his 50th class reunion at the U.S. Naval Academy. He was 73. Mr. Bortell was born in Biloxi, Mississippi, to a Bortell military family. He graduated from the U.S.Naval Academy in 1967. During his first tour of duty, he served as a first lieutenant on the destroyer escort USS Claud Jones, which won a Meritorious Unit Citation for special operations at the end of 1969. He served two tours in Vietnam as an officer-in-charge of mobile support teams in small unit, direct-action combat operations inserting and extracting U.S. Navy SEAL teams. After the Navy, Mr. Bortell joined the medical insurance business in South Florida, where he specialized in health insurance and benefits for professional yacht crew. “Chuck will be remembered for his kind, loving and witty nature, the joy he brought others, and above all, for his honor, altruism and commitment to service,” said his longtime partner, yacht broker Pam Barlow. “He spent countless hours working as a Blue and Gold Officer for the Naval Academy, assisting and mentoring Academy candidates. He was always willing to drop what he was doing to give advice or support to others in need.” In lieu of flowers, contributions can be made in Mr. Bortell’s memory to Naval Academy Foundation, Class of 1967 50th Reunion Fund, 291 Wood Road, Annapolis, MD 21402; or The Nature Conservancy, Attn: The Treasury, 4245 N. Fairfax Drive, Suite 100, Arlington, VA 22203.
Falvey closes yacht division
Rhode Island-based Falvey Insurance Group will no longer underwrite insurance policies for the yacht, luxury yacht and charter communities, the company announced in a statement. Falvey President Mike Falvey made the announcement on Nov. 20, citing the uncertain future of the yacht market as the primary motivation for the closing, as well as the need to focus on the market-leading positions in cargo and marine pollution. "Despite the hard work and commitment of growing both yacht and charter,
business briefs Falvey Insurance Group is making a difficult, but necessary choice in order to focus our resources and energy on our current and upcoming ventures where the opportunities are greater,” he said. Falvey Yacht Insurance was headquartered in North Kingstown, Rhode Island, with an office in Fort Lauderdale For more information, visit www. falveyinsurancegroup.com.
Martek adds aviation division
Martek Marine, a British manufacturer of marine equipment, has established Martek Aviation to meet the growing demand for unmanned aerial vehicle (UAV), or drone, services. The new division will focus on the maritime application of remotely piloted aircraft system (RPAS) services, such as surveillance, search and rescue, and pollution detection, according to a company statement. The division, with a staff of more than 70 so far, has a combined 43,000 hours of flying – 9,500 hours in maritime alone – and experience in the operation and maintenance of more than 60 types of manned and unmanned aircraft, according to the company. For more information, visit www. martekuas.com.
Imtra to sell DHR lighting in U.S.
Imtra, a Massachusetts-based company that manufactures and imports marine products, has signed a distribution deal with Den Haan Rotterdam to sell its navigation lights in the U.S market, according to a company statement. “We are very pleased to partner with DHR and bring its line of high-quality navigation lights to our commercial and recreational marine customers,” Alex Larsen, Imtra vice president of commercial sales, stated. DHR is a 95-year-old, family-run company based in the Netherlands that makes conventional and LED navigation lights, as well as Arctic lights. Its advanced light control systems, with panels capable of controlling and monitoring more than 48 lights, are designed for boats operating in heavy weather conditions, according to Imtra. For more information, visit www. imtra.com.
DSOA named top MAN service dealer
MAN engines honored Fort Lauderdale-based Diesel Services of America as its service dealer with the “Most Service Work Performed” for 2017. This MAN Service Dealer Award is given to the top service dealer in North and South America.
See BUSINESS Page 17
News 15
16 Career
The-Triton.com January 2018
Refits offer great opportunity to expand management skills On Course Clive McCartney
A quick check of Marine Traffic along the south fork of the New River shows that there are over 50 yachts in the various refit yards along that corridor, not to mention those that have turned their AIS off or are under the sheds. There are 30 or more at the yards on Taylor Lane, and more in Miami and Palm Beach. There can be little doubt as to the economic impact of all this activity, but what work are they getting done, who is doing the work, and perhaps more importantly, who is planning the work and ensuring that it is being done correctly and efficiently? There is little or no training content in the captain or engineer’s professional qualification that refers to refit planning or management. There are many successful refits completed in South Florida every year, and probably just as many that may be said to have been less successful. The question can be asked: “What is a successful yacht refit?” Unfortunately, that question cannot be answered simply. Finishing on time and on budget seems to be a good target, although it doesn’t address the quality of the work or the success of the design in meeting the requirements of the owners. Here are a few other elements for consideration.
Specification writing A good quality specification, including standards to be achieved in the final delivery, will not only save time and money, but will also make for more accurate quotes and better budgets. Specification for the next refit should start at the end of the last one.
What type of yard Do you know which yard you’re going to, or is there to be a bid process? Some of the yards may consider themselves “full service,” whereby they staff all the trades necessary to complete all the work; other yards may have more of the “subcontractor” style. The time needed for bidding the work may well change depending on the answer to this question.
Refit contract The standard yard contract for your chosen yard will have been written by
the yard’s attorney to provide the yard the maximum amount of protection. Ensure that sufficient time is allowed in the planning schedule for the owner’s team to review the contract and negotiate if necessary. And don’t forget the subcontractor paperwork either.
Insurance
Remember to inform the yacht’s insurer about the refit. Many insurance policies include wording that could invalidate the insurance altogether if the insurer is not informed, or if the yard’s contract includes certain wording.
Communication
Make a communication plan. Inform the yard who in the yacht’s team is permitted to request changes or additional work, and decide how often and what scope of reporting will be sent to the owner. If the yard is planning a shutdown of services (water/electricity/sewage) on the yacht, ensure that the timing is communicated to the crew and any subcontractors.
Refit preparation
Aside from the specification and contract review, what is needed to prepare the yacht and crew for the refit, such as purchase of protection materials and other consumables, arrangement of shore transport and accommodation.
Flag and class survey
In both the specification writing and communication plan above, ensure that proper consideration is given to plan approval and survey by flag and class. Find out who your surveyors will be and communicate with them regularly, even if there is nothing for them to inspect.
Safety first
Prior to arrival at the yard and throughout the refit, in partnership with the yard staff themselves, ensure that proper attention is given to safety planning. Risk assessments for repair work, proper PPE, and planning of hot work should all form part of this safety review.
Financial planning
Make sure you understand the payment terms in the refit contract, and that you allow sufficient time for review of invoices and forecasting the funding needs to meet the payment schedule. Nothing is more likely to sour a shipSee ON COURSE, on Page 17
January 2018 The-Triton.com
BUSINESS, from Page 15
Muir adds US rep for yachts
Australia-based Muir, manufacturer of winches and windlasses, has hired Kim Mayer as USA Factory Representative. She will work closely with distributors, shipyards, vessels and customers, providing sales and support for all their windlass and anchoring system needs. Mayer is the former owner of Cole Marine Distributing, and has worked with Muir Windlasses previously. She brings over two decades of marine experience, as well as a commitment to customer service before and after the sale. Contact her at kim@muir.com.au or by phone at +1 954-684-0629.
Argos Nautic hires managers
Patrick Sullivan has joined Argos Nautic, the Miami-based manufacturer of semi-custom luxury RIB tenders and day boats, to lead sales and marketing, according to company CEO Ignacio Vadillo. Most recently, Sullivan was senior executive sales representative and manager for Apax Partners Boats Group, formerly Dominion Marine Media. Prior, he worked for Active Interest Media and CurtCo Media Labs, publisher of the Robb Report.
ON COURSE, from Page 16 yard relationship than a late payer.
Conflict management
Even with the finest plans, conflict is likely to arise. Give some thought ahead of time to how conflict will be handled. Seek advice early and often when it does arise. While we can’t necessarily define what is a “successful” refit, it is likely that we all would recognize one when we see it. Take time to get to know the captains and crew on the good refits and ask active questions about which elements of planning makes them successful. And remember that a refit is an excellent time for captains and crew to extend their skills, whether that is in the management of the refit itself or the time allowed for shore training while in the refit. Doing so will help to keep your career on course. Clive McCartney is vice president of maritime operations and business development at Bluewater Management & Crew Training USA in Fort Lauderdale. Comment at editor@the-triton.com.
business briefs "Patrick approached the boatbuilding business from a unique angle," Vadillo said. "He has a fresh perspective, and understands the nuances of marketing and selling luxury goods. We're excited to have him as part of our team." For more information, visit www. argosnautic.com.
Spin-a-thon date set; new directors
The 2018 Spin-a-thon has been announced for April 27. The annual fundraiser for the Marine Industry Cares Foundation is a high-energy afternoon of spin bike riders, instructors, music and community.
CycleBar Fort Lauderdale will return as presenting sponsor, once again at D.C. Alexander Park on Fort Lauderdale beach. Registration is expected to open early in the new year. For photos from last year, visit www.the-triton.com and search for “spinathon”. Money raised from the event support MICF initiatives such as marine-immersion summer camps for middle and high school students, as well as children and family charities in the community. In related news, MICF has added two people to its board of directors: Vicki Abernathy of Aere Marine Group and John Nigro of Show Management.
News 17
TRITON FILE PHOTO
This year’s Spin-a-thon is scheduled for April 27; last year’s spinners raised more than $60,000 for Marine Industry Cares Foundation.
18 Operations
The-Triton.com January 2018
Several maritime regulations to take effect for yachts in 2018 Rules of the Road Capt. Jake DesVergers
As we say goodbye to 2017 and welcome in the New Year, we look ahead to what awaits us in the world of maritime regulations. The various regulatory bodies were very busy and 2018 will exhibit many of those initiatives. We will see several new regulations enter into force. Below is a summary of those changes that will affect new and existing yachts.
Polar Code Jan. 1, 2018: New chapter XIV of the International Convention for the Safety of Life at Sea (SOLAS) will now require all existing ships (and yachts) operating in polar waters to comply with these safety provisions. Previously, the Code only affected new vessels as of 2017. Safety provisions are applied to those ships designed to operate in ice conditions. Part I-A of the Code contains a requirement for a Polar Waters Operations Manual that contains shipspecific capabilities and limitations with specific procedures to be followed in normal operations, avoiding conditions that exceed the ship’s capabilities, and responding to incidents; maintaining adequate weathertight and watertight integrity through additional measures, such as preventing freezing of closing appliances; icing allowances for intact stability, and residual damage stability after withstanding flooding from unique damage penetration extents; protection of machinery, life-saving arrangements and firefighting equipment with regard to ice accretion, snow accumulation, ice ingestion from seawater, and freezing/ increased viscosity of liquids; advanced training for masters and chief mates and basic training for officers in charge of a navigational watch; and a conditional provision to allow an ice advisor to satisfy the training requirements.
STCW for Seafarers July 1, 2018: The “Polar Code Amendments” are revisions to the Standards of Training, Cerification and Watchkeeping that are aimed at bringing the Convention and Code current with MSC.416(97). Those areas that affect the yachting industry include changes to licensing of officers and certification of crew for op-
erations in polar regions. Similar to other specialized training, such as Advanced Firefighting and ARPA/Radar, the new polar certification will be mandatory for deck officers. The training must be revalidated every five years, but no endorsement may be required, depending on the flag-state of the yacht.
SOLAS - Firefighters communication July 1, 2018: For all commercial yachts of 500 gross tons and greater, each fireman’s outfit shall be fitted with a two-way portable radiotelephone that is explosion-proof or intrinsically safe (IS). This regulation previously affected only those vessels newly constructed after July 1, 2014. The communication difficulty experienced by responders demonstrated a need for improved communication between each firefighter, plus their command center. The specific requirement for IS-rated equipment will render most VHF and UHF radios as incompatible and noncompliant. This new requirement was born from a major fire on board a tanker in drydock.
SOLAS – Noise Code July 1, 2018: All yachts of 1600 gross tons and greater need to comply with the new Noise Code as per MSC.337(91). The Code has mandatory and recommendatory provisions. It sets out to prevent the occurrence of potentially hazardous noise levels on board ships and to provide standards for an acceptable environment for seafarers. Compliance with the Code requires measurement of noise levels in work, navigation, accommodation, and service spaces under simulated port conditions and at normal service speed at no less than 80 percent of the maximum continuous rating (MCR). Deviation from this normal service condition may be permitted for ships with special propulsion and power configurations, such as diesel-electric systems. Obviously, this new regulation will only affect the largest of yachts. However, it is important to take note of it. Most regulations are initially established for one size of vessel and later expanded to others. Capt. Jake DesVergers is chief surveyor for International Yacht Bureau (www. yachtbureau.org). Comments are welcome at editor@the-triton.com.
Operations 19
January 2018 The-Triton.com
Treatments scrub diesel exhaust, but contribute to global warming Diesel Digest Capt. Jeff Werner
Diesel engines are designed for two broad application categories: onroad (such as trucks, cars and buses) and off-road. Marine diesel engine designs are a special application of offroad engines, a category that includes engines for railroads, agriculture, mining, construction and emergency power-generating equipment. The maritime sector is divided into two segments: yachting and commercial. The yachting end includes high-speed engines for both propulsion and generating electricity, while the commercial segment covers medium- and low-speed engines for propulsion of ships. Highspeed engines operate at greater than 1,000 rpm while under load and use the same high quality diesel fuel used in onroad vehicles, although it is taxed differently. Medium- and low-speed engines operate in a range from less than 400 rpm to a maximum of 1,000 rpm under load and are powered by heavy fuel oil. For the past 20 years, stricter air pollution regulations by the United States, the European Union and the International Maritime Organization have led engine manufacturers to develop a variety of methods to meet new diesel exhaust standards. These mandated regulations have required the development of Tier 4 diesel engines, which is now the legal standard for the reduction of air pollution. Tier 4 engines use both “in-engine” techniques and “after-engine” treatments to meet the worldwide clean diesel exhaust targets. In-engine technology – such as high-pressure common rail fuel injection, advanced turbocharging, microprocessor and electronic-controlled engine management – along with ultra low-sulfur diesel fuel (ULSD) is very effective for controlling levels of sulfur oxides (SOx), which produce acid rain, among other harmful environmental effects. After-engine treatment scrubs the remaining exhaust gases to remove additional pollutants – particulate matter (PM) and nitrogen oxides (NOx). Nitrogen oxides contribute to unhealthy smog in urban areas, such as that experienced in Beijing. Diesel particulate matter is a complex mixture of smoke, soot and unburned chemi-
cal compounds and metals that can cause detrimental health effects. There are three major after-engine treatment techniques on the market: 1. Selective catalytic reduction (SCR) douses the exhaust gas with urea, a solution of ammonia and water, to convert NOx into nitrogen and carbon dioxide. The urea solution is known as diesel exhaust fluid (DEF). 2. Diesel particulate filters (DPF) capture soot and inorganic particles as the exhaust gas flows through fine-pore ceramic filter elements. These filters must be cleaned at regular intervals to regulate the backpressure on the engine and keep it at acceptable levels. This filter maintenance is called regeneration, which is another term for burning off the soot on the ceramics. It can be done passively, using the heat of the exhaust to continuously burn off the soot, or actively, using burners or electric heaters to raise the temperature in the exhaust to burn off the soot when needed. 3. Exhaust gas recirculation (EGR) involves directing a portion of the engine’s exhaust gas back to the engine cylinders. This feeds the air intake with a lower oxygen level, which helps reduce the formation of NOx. The downside of EGR is that it also lowers the combustion temperature in the cylinder, and that compromises economy and power. In practice, the Tier 4 engines use a combination of the three methods to meet their pollution reduction targets. Large yachts and tugboats are beginning to use SCR+DPF solutions, while ocean-going ships are experimenting with EGR+DPF technology. The drawback of after-engine treatments is that carbon dioxide is a byproduct of all three techniques. And carbon dioxide is the greenhouse gas that is the major contributor to global warming. This is part of the conflict that allows industrialized countries, like Britain and France, to ban diesel cars and vans by the year 2040, while developing nations clamor for the power provided by diesel engines to continue the growth of their countries. Capt. Jeff Werner is a 25-year veteran of the yachting industry as a captain on private and charter yachts, both sail and power, and a certified instructor for the RYA, MCA, USCG and US Sailing. He also owns Diesel Doctor (MyDieselDoctor.com). Comments are welcome at editor@the-triton.com.
20 Operations
The-Triton.com January 2018
Roll clouds can be 600 feet long, a mile high and travel at 40 mph Sea Science Jordanna Sheermohamed A roll cloud on Las Olas Beach in Punta del Este, Uruguay, in January 2009. PHOTO/DANIELA MIRNER EBERL
Turning toward the sky, one can’t help but become mesmerized by the beauty and movement of the different clouds that flow across the atmosphere. One of the most peculiar looking clouds, arcus clouds, are horizontal, elongated, tube-like clouds that can occur all over the world. A subgenre of arcus clouds known as roll clouds are even more atypical, as they are detached from any other cloud features. While roll clouds can occur in many places – such as Germany, Canada, South Africa, Brazil, Uruguay and even Florida – they are regionally known as “morning glory” clouds along the north Australian coast, more specifically over the Cape York Peninsula and Gulf of Carpentaria. The clouds are so named because of their early morning appearance. They frequently occur during late September through early October in this region. These phenomenal clouds may be on the order of 400 to 600 miles in length and ½ to 1 mile high, and may move as fast as 40 mph. As with any cloud, moisture must be present in order for water vapor to condense into water droplets. Morning glories tend to occur when humidity values are elevated and air masses of different temperatures clash. Once moisture levels are adequate, these clouds may form as a result of drastic temperature changes in air masses ahead of a thunderstorm, frontal boundary or sea breeze. To understand the physical nature of a cloud, let’s first take a look at the relationship between air density and temperature. Cold air is heavier than warm air because it has more molecules per volume. To better understand this, imagine an unheated 10-foot by 10-foot room in the middle of a Siberian winter.
For a person to keep warm, they would want to fill this room with as many other people as possible, capitalizing on generated body heat. Now imagine that same size room in the middle of a hot Texas day with no air conditioning. In this scenario, a person would want fewer heat-generating bodies in the room. If we exchange molecules for people in the above example, we can see that cold air has more molecules than warm air in the same amount of space, therefore making cold air denser and heavier than warm air. This is what makes cold air sink downward and warmer air upward by nature. A sudden influx of cold air can also force warm surface air to rapidly rise, which is often what happens when cold air rushes out ahead of a thunderstorm or when sea breezes occur from differential daytime heating. A gust front is the downward and outward rush of the colder, heavier air from within a thunderstorm, usually followed by strong winds, heavy rain and possible hail within minutes. An extremely strong gust front rushes out faster, detaching from the parent storm and creating a roll cloud. Sea breeze circulations occur as the sun heats land and sea surfaces differently, creating an onshore flow during the day and offshore flow during the night. When an extremely strong sea breeze occurs in the evening, there is a higher chance of a Morning G lory cloud the following morning. While there’s no shortage of atmospheric phenomena to excite the average observer, it is without doubt that a roll cloud is an incredible sight and definitely on any weather lover’s bucket list. Jordanna Sheermohamed is president and lead meteorologist of Weather Forecast Solutions, a private weather-forecasting company (www.WeatherForecastSolutions.com). A morning glory cloud formation near Burketown in Queensland, Australia, taken from a plane heading to Normanton in August 2009.
PHOTO/MICK PETROFF
Career 21
January 2018 The-Triton.com
Power of position, personality not a basis for good leadership Taking the Helm Paul Ferdais
Leaders who use fear or some form of implied threat toward their crew members will receive an altogether different quality of work and commitment than a leader who behaves with compassion and generosity. This shouldn’t come as a surprise. What’s surprising is that in 2017 some leaders still rely on the use of fear or threat to get people to do their work. Usually this is because they don’t know any better and the power of their position has gone to their head. Let’s face it, a lot of people in senior positions were good at a lower level job and were promoted into leadership because of it. Success as a leader, however, requires knowledge and experience that they may not have gained in the lower level position. If they don’t have good foundational leadership skills, or don’t know what they don’t know, they can become overwhelmed with the respon-
entail a high degree of interdepensibilities of the more senior position. dence. Two senior-level crew members It’s too late to start preparing for the can’t afford to not “like” each other. job when they already have the job. Liking someone else is based on a When they don’t know any better, new leaders often rely on the power that number of factors, such as how similar the other person is to us, how attraccomes with their position to lead and tive we think the other person is, how get things done. But when they need complimentary the other person is to work closely with others who aren’t toward us, how much cooperation we in their specific department or area of have between us, work, they run into and other posidifficulties relying on Something that often haptive things – the the power that comes pens as we move up the person listens to from their position levels of the hierarchy is the same music because that doesn’t as us, or the other influence someone that we lose the choice to person usually of equal authority. always be authentic, or brings us good When they can’t genuine, in our actions. news, and so on. use their positional Whether or power to get things not we are liked by someone determines done, a common strategy is to rely on how willing they are to help us out and, personality to develop influence with in turn, how much influence we will others of similar rank. Challenges have with that person. The influence we can arise from this strategy. If a chief may or may not have with someone is engineer and chief mate don’t like directly related to how we make them one another because of a personality feel. People may not remember exactly clash, this critical relationship won’t what we say or what we do, but they work – and on vessels, critical relawill remember exactly how we make tionships of this kind have to work. them feel. Someone will generally have Senior positions on a boat inevitably
a reason why they don’t like us, and it will more often than not have to do with how we made them feel at some point. This holds true of leaders who use threat and fear as the basis for their leadership. Crew members may not remember the specifics, but they will remember how they felt in a situation and will use that feeling for their future decisions about the leader. Something that often happens as we move up the levels of the hierarchy is that we lose the choice to always be authentic, or genuine, in our actions. The need for this is obvious, once you think about it. Doing things we don’t want to do is sometimes part of our role. Sometimes we have to behave in ways that we don’t want to – like setting aside our dislike of someone – for the greater good of the vessel. Effective leaders control their ego and emotions for the success of the team and the vessel. A former first officer, Paul Ferdais is founder and CEO of The Marine Leadership Group (www.marineleadershipgroup.com). Comments are welcome at editor@the-triton.com.
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The-Triton.com January 2018
Use sticky situations to stir up talk, share insights with mates Crew Coach Capt. Rob Gannon
I’d like to lay out a few possible scenarios that hopefully never come up but unfortunately could while working on a yacht. These situations or something similar could occur in many career settings, so they are not exclusive to the yacht world, but I have heard of these types of awkward situations from folks in the industry. Certainly, as a personal coach I have worked with and around these kinds of issues, but I’d rather not offer any kind of solution or answer in this space. These types of experiences take some indepth conversation about specifics and options. So instead of any suggestions and possible solutions from me, it’s my hope that some discussion can be stirred among crew about how they would handle this stuff. Shared insights can be helpful and quite interesting. So here we go.
Scenario No. 1 You have recently joined a crew on a yacht. You’re still getting comfortable with everyone and everything, and in a conversation with another crew member, you make a suggestion about a different and possibly better way of approaching a task. Then, at the next crew meeting, your mate suggests what you talked about with no mention of you or your conversation. Hmmm – kind of weird, right? What does one do? Should you speak up immediately at the meeting? How about waiting until an appropriate time and confronting the crew member then? Or, are you so emotionally evolved that you don’t care and let it go? Maybe talk with crew from another yacht? I’ll just add a kicker here: The crew member who did this has been with the yacht a long time and appears to be very popular with everybody.
Scenario No. 2 Again, let’s say you’re new to a team, and the captain has explained the nodrinking-of-alcohol-on-board policy to you. A few nights later, you discover some crew have a secret stash and partake most evenings, drinking a few beers while the yacht is dockside. You really like a cold beer and would like to feel like one of the guys/gals but the cap-
tain’s words are ringing in your head. What does one do? How about just having one once to be part of the team? Do you just try to stay away? It would be nice to fit in and be a trusted part of the team, right?
Scenario No. 3 You are a fairly recent addition to a crew that, when in port, likes to go out together at night for drinks. You notice these excursions seem to always end up in a big complaining and gossip session that can get pretty negative. Again, you want to be part of the group, but this really isn’t fun. Also, there is a crew member who doesn’t partake in any of these outings and she is often talked about – and not always in a nice way – on these nights. Don’t want to be in her shoes, right? What does one do? The handling of these three types of situations is a very individual choice and very specific to the particulars of each experience. The group dynamic can vary, our emotional maturities vary, there isn’t really a one-size-fits-all solution. We do, however, have our personal integrities and hopefully a good sense of just what are right and wrong or healthy and unhealthy behaviors. We may be able to relate to one of these scenarios and speak from firsthand experience, and that could help someone dealing with any of this for the first time. I think it can be good to toss these kinds of things around. It can be lighthearted too, if no one we are speaking with has been hurt by anything like this. Sometimes goofing around with hypothetical scenarios like these can lead to some interesting thoughts and insights. There are many other situations like these that can get a little tricky to navigate, especially working and living together. Hopefully, there is a trusted source out there to turn to for some guidance if and when they do arise. The balancing of doing what feels right and the desire to fit in sometimes can be quite a tightrope. Let’s work smart, have fun and help each other out when we can. Enjoy the voyage. Capt. Rob Gannon is a 30-year licensed captain and certified life and wellness coach (www.yachtcrewcoach.com). Comments are welcome at editor@thetriton.com.
Career 23
January 2018 The-Triton.com
New Year’s bucket list highlights just how fortunate crew life is Crew Compass Lauren Loudon
On a New Year’s charter a few years back, we had guests who very kindly insisted the crew join them for a postdinner drink at the dining table to share with them an annual New Year’s Eve tradition. We were each given paper and a pen, and asked to write down 10 things we want to achieve in our lifetime. Basically, they wanted us to write out items on our bucket list while they did the same. After a few minutes of nothing but the sound of pens scribbling, paper rustling and toes tapping on the teak deck, we had an additional few minutes to step back, evaluate our lists and choose the three items that we were most realistically able to achieve in the coming year. Having made a careful selection, it was time to go around the table and each share our three. It was encouraging and uplifting to listen to the others’ goals, and to compare those of our charter guests, who
were clearly already successfully living their dreams, to those of our crew. We sat for hours that night discussing our ambitions for the coming year. It was different from making a mental list of resolutions at midnight Dec. 31 – a list that, let’s be real, none of us ever really stick to. It was a way of saying out loud what we were actually going to achieve in the upcoming 365 days – and these were significant must-do items, far from the usual aspirations: eat better, workout more, be a better person and all the other nonsense we silently vow in the early days of January. My three top goals that year were: 1. Get over my fear of confined spaces, so I could get my Open Water diving certificate. 2. Learn another language – I already speak fluent French and wanted to add a third to the list. 3. Cross the Atlantic. It was a time that uplifted all of us, and set us all out some solid goals for the upcoming year. There were ideas floating around that I’d never even thought about. We were inspiring each other as we sat and shared our ideas and
spoke of what we deemed achievable goals for our near future. It’s something I now do every year, though that particular year was the only time I’ve actually been able to sit down and really discuss it with anyone. I just haven’t had the luxury of time on my side during what is usually our busiest guest trip of the year (the sacrifices of yachting). As 2017 rolled in and the clock struck midnight, I was sitting on the boom of the sailboat I work on, watching the firework display in St. Barths. I stopped thinking for a second about the mound of dishes piled in my galley after a seven-course tasting dinner and shifted my thoughts to my “big three” for the coming year. Though I got my Open Water in January 2016 and began learning basic Spanish, I’d had to roll over “Cross the Atlantic” for the next year. I’d moved “Write a book” to a higher number on my list, and my third was “Visit a new country.” I’m pleased to say I accomplished all three this year: I’ve crossed the Atlantic (twice), I wrote the content of a book on my first crossing, and scratched two new
countries – Bermuda and Croatia – off my scratch map. That’s when I stopped and realized, in what other job would I have the opportunity to consistently check off such amazing experiences from my bucket list – bearing in mind that some of the things were entirely just part of my job? I caught up with the same charter guest last month and shared experiences I’d been lucky enough to realize since our charter together. He spoke of envy that I’d been able to tick off one of his top 5 must-do items: cross the Atlantic. Sometimes, though it seems that our owners and guests have it all, even they can be wistful for the amazing lives that we, as crew, are lucky enough to live on a daily basis. When we are wishing we were elsewhere in the rut of a busy charter or chaotic season, let’s just remember the daily experiences we have by living and working on a luxury yacht. Lauren Loudon has worked as a yacht chef and stew for more than four years. She hails from Lancashire, England. Comments are welcome at editor@ the-triton.com.
24 Career
The-Triton.com January 2018
Post-holiday paean to my crew: Here’s why I love you so much are my favorites. The eggs Benedict with the smooth, not the lumpy, hollandaise Owner’s View is also highly appreciated. The Admiral Peter Herm (wife) is happy when the fruit selection is fresh and the yogurt is her favorite, even though it comes from some far In reading some of the appreciated away country with goats. She also gets comments on my columns online, it great pleasure in knowing our stew is dawned on me that some crew must be neater than she is. sharing The Triton with yacht owners. Happiness for me is a captain who Here is one you will want to pass on. While the crew’s stated job is like that gets multiple bids from good contracof airline flight attendants: “We are here tors. A captain who does not give the job to the lowest-price player, but to the for your safety,” I believe it is more infew who actually show up on time and volved. The definition of quality crew is do a great job – the ones not just about safety, it is you can still reach after the about myriad other tasks. work is completed. This Owners ask our crews to My captain and makes me smile as I don’t be maintenance managers, crew spend my feel violated, like many service experts, managemoney as if it owners do during yard ment gurus, subcontracwere theirs, periods. tor police, auditors, tour and so it will be I love that my captain guides, babysitters, IT thinks about the weather nerds, toilet repairmen at bonus time. and waves, and suggests, and much more. This is strongly, that an alternanot the easy job in white tive destination or departure time would uniforms, as depicted on TV. be better for those guests with tender In the recent season of thanksgiving and holidays that remind a lot of big stomachs. I also love his sense of humor. boat owners how lucky we are, I thought It is amazing how dry humor can take all of the moisture out of the air and I would write a paean (yes, I Googled make me laugh as though we were cruis“paean”) as to why I love my crew. ing in Vegas, not the Rio Dulce jungle. First and foremost, I think they reMy captain and crew have rough ally want to do a great job, defined as hands. There is a hint of grease under whatever pleases us most. I truly feel that their No. 1 priority on the boat is to the fingernails. That makes me happy as make me happy. Happiness is defined in it means their callouses are from touching the problems, not from pushing butmany ways when you have an involved owner, and other ways with owners that tons on the iPhone to get someone else to do it for them. are not, but my crew makes me happy. I am also happy about how they I am really happy when my crew tell me the choices. Me: “We need two thinks ahead with a proactive, prevennew autopilots.” Captain: “Why? The tative maintenance plan to keep things ones we have work most of the time.” from breaking and ruining trips down Compromise: One new autopilot, one the road. It still happens, but proper antique kept as a spare. maintenance makes it happen less. I My captain and crew spend my monlove the fact that my crew stocks spare ey as if it were theirs, and so it will be at parts that will keep the icemaker icing or toilets flushing when we are anchored bonus time. No, I am not giving them a bonus equal to all the money they saved someplace 1,000 miles from spares. me by using their heads, but we will My wallet and engines smile when share a chunk. It is a bargain to have the captain operates at 9.5 knots, not crew you love. If you have a crew you 12 knots. (See my previous column on the benefits of going slow.) Happiness is love, share the love. P.S. To my crew, before their heads when the teak decks sparkle and the gutget too big: We still have yet to catch ters are clean. I am even happier when any big fish. This is the season, guys. the beer is ice cold and there is no milBow west and high tide only. dew in the lazzarette or bosun’s locker. I confess to enjoying the crisp sheets and the spotless bathroom about 30 seconds Peter Herm is the pen name for a veteran yacht owner who is an entrepreafter I am out of my stateroom. neur based on the East Coast of the U.S. True happiness is when there is always lots of ice and the cheese selections Comment at editor@the-triton.com.
Interior 25
in the galley
January 2018 The-Triton.com
The Birth of Aki-Maki Top Shelf Chef Tim MacDonald
Many years ago on Huntress, I was taught about the theory of “POP”’ on a yacht. The owner insisted that at least once a day there must be POP – a dish or an event. I combined them both and nowadays, at least once a charter, I use an ice sculpture of some sort to make a difference. Back in the day, as we restaurant chefs flicked through Marco Pierre White’s first book, we mocked the hotel boys for their margarine carvings of Mickey Mouse and ice sculptures. Many, many years later and full circle, I have realized that this kind of POP is what the guests want. More and more, I have learned that buffet work is more relevant to keeping charter guests happy than plated Michelin food. I am not saying that plated food is less important – but in my experience, the bigger the POP, the happier the guests. Aki-Maki, the frozen 3-year-old
I have learned that buffet work is more relevant to keeping charter guests happy than plated Michelin food. PHOTOS/TIM MACDONALD
swan, is a prime example of what works. She has never failed to deliver the goods. Other sculptures I have used in the past include the fresh seafood frozen Dolphin on Huntress that was pivotal in winning the chefs concours many years ago. Frozen
fruit bowls are also a great way for the stews to become involved. Search for “The Birth of Aki-Maki” on YouTube for a look at the ice swan in the making. The video is testament to the teamwork needed on a charter yacht to make things happen.
Tim MacDonald (timothymacdonald. weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comment at editor@the-triton.com.
Maple-Mustard Curry Chicken Crew’s Mess Capt. John Wampler
The color of springtime is in the flowers; the color of winter is in the imagination. For me, the palate seems to enjoy the unique flavors of the seasons. When it comes to winter, my taste buds seem to take a holiday. Spicy summer sriracha tacos and cool guacamole turns to a hearty, boreal beef stew to warm the body’s core. But once in a while, I like to kick it up a notch in the winter with this sweet-spicy glazed chicken creation.
Ingredients: 4 chicken breast halves with skin and bones 1/2 cup ground Dijon mustard 1/2 cup pure maple syrup 1 stick unsalted butter, cut into 6 pieces 1 tablespoon curry powder 1/4 teaspoon cayenne
PHOTOS/JOHN WAMPLER
Salt and pepper Preheat oven to 350 F. Using a 9x13-inch Pyrex or ceramic baking dish, combine the maple syrup, mustard, curry powder, cayenne and butter. Bake on the middle rack for about 5 minutes, or until the butter is melted.
Remove from oven and whisk ingredients together in the baking dish to make the sauce. Next, season the chicken with salt and pepper and then roll breasts in the sauce. Be sure to spoon some sauce underneath the skin while basting. With the breast side up, bake for
about 45 minutes, basting every 10 minutes, until chicken has a nice glaze and a meat thermometer inserted into the thickest part of the breast reaches 165 F. Remove from oven. Transfer chicken breasts to a clean cutting surface and let rest for 10 minutes. Cut breasts from the bone. Place the breasts on a bed of greens and grapes. Whisk pan sauce again and drizzle over chicken breasts. Enjoy. Capt. John Wampler (www.yachtaide. com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome at editor@the-triton.com.
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The-Triton.com
January 2018
From the Bridge Continual awareness of expenses perfects projected budget BRIDGE, from Page 1
Budgets range from formal to none
Budgets are the backbone of most yachts, and most are compiled by trial and error. "I've just done next year's budget; we run on last year's numbers," a captain said. He pulled up his spreadsheet on his phone and scrolled through about a hundred line items for categories including fuel, dockage, insurance, crew food, flowers, tips, cell phone, internet and satellite phone. He has learned from experience and estimates the numbers according to where the yacht will be and who will be using it. "They're listed when I think expenses will hit," he said. "Like fuel, I think it will hit every second month. Or if we're in the Mediterranean, it's more expensive for dockage and agent fees. If I'm wrong, I can change each month."
Even with experienced captains, budgeting is not an exact science. "I give them [owners] an idea of what we will spend to redecorate or paint, so some years are more than others," a captain said. "It goes up and down." "If we get charters, it helps the budget," another captain said. "We don't pay dockage, we eat leftovers. But when we don't have charters, he [the owner] expects us to meet those numbers, but we can't." Some captains create the initial budget using a template from a management company. "We deduct items from that and remove categories that don't pertain to us," a captain said. A starting point for many captains is a base operating budget of about 10 percent of the value of the boat when it was new. "For a $20 million boat, $2 million
is average for crew wages, insurance, everything," a captain said. Several captains said their budgets are lower than the 10 percent. One captain aims to keep expenses at 6 percent, and another is mandated to keep costs that low. "He makes me work harder to make sure we're saving money," that captain said. "Not to do it cheaply, but to make sure we're not wasting." "He wants you to be efficient," another captain said. But several of the captains said they have worked on yachts without a budget at all. "The last boat was common sense," a captain said. "The owner said, ‘How much money could you possibly spend?’” Captains said they always work in the future. "We have to make a fund request –
not for the month coming up, but the one after," a captain said. "You have to be working several months ahead," another captain said. “Most prefer a three-month projection.”
Line items in a budget
A yacht budget typically includes everything to run the yacht. The captains said they concentrate on getting good rates on expenditures, such as dockage, insurance and fuel. But as the conversation veered to the crew budget, things stirred up. "Many crew are wasteful, especially with food," a captain said. "Can I have this or that? No, the the chef needs to cook what he's going to cook. If you want a specialty item, you need to get it yourself." Another captain commiserated. "This has been a pet peeve,” this captain said. “Someone tells the chef
January 2018
The-Triton.com
27
From the Bridge they prefer almond milk and the other prefers soy milk and there are all these things lining the fridge." "You can have six cartons of flavors of milk," another captain said. "It's expensive to buy all of these." "There's not enough room; there are too many choices these days," a third captain said. The theme segued into another expenditure that irks captains: singleserving water bottles. "It's getting more extreme each year, the plastic bottled water is insane," a captain said. This expense frustrates all of the captains at the discussion. "Pallets and truckloads of plastic bottles of water," one said. "Someone has to go get them, fill shopping carts, load them on the boat, store them, drink them, load the recycles back off the boat and take them back to shore." "And the percentage not drunk?" another captain said. He peered at the halfway mark on an imaginary water
bottle and said, "Whose is this? Don't know, chuck it." Several yachts installed water filtration systems. One captain calculated large savings using filtered water instead of disposable bottles. "Estimate three [bottles] a day times the number of crew, and it's quite an expense," he said. With exhaustion of the beverage topic, captains dove into other parts of the crew budget. Most yachts cover soap, toothpaste, toothbrush and shampoo – just the basics, a captain said. "But some boats have tampons, condoms, all sorts of things in the cupboard," he said. "Gillette Mach 5 vibrating razors," another captain said. "Crew from other boats say, 'If you want us to shave, we each want our own shaver.'" "We provide them; we go to Costco and get the big bag of disposable razors," the first captain said. "If you want to use those, you can – or you can buy your own. I'm shocked when I go in some of
these boats with what they buy for the crew." Several captains said they focus on categories instead of such specific expenditures. "I like to see consistency," a captain said. "If the bill is within reason to what my experience is and running at a certain historical rate, I don't nitpick, I just let it flow." He said small inconsistencies are not a problem. "I don't examine it line item to line item; I do take notes and observe," he said. "But let's say it goes from 250 to 350 euros, then we may have a casual conversation about changes. My biggest interest is at end of month." Most monthly budgets are not a problem because seasoned crew know their captain's expectations, he said. But the new crew are known to go in two directions, either safely within the budget or out to test the boundaries. "Often new crew are conscientious or too timid to request something special,"
a captain said. "I have green crew who are excited to have a bed and a job," another captain said. "They are like, ‘Wow, we get shampoo.’ ” "I have a new one who is much more cautious about spending," a captain said. "But I have a guy who has been with me for years, and he is much more comfortable. Now he spends more money." And some yachts allocate more money for the crew budget as a hiring incentive. "Some of that goes back to keeping good crew, crew remuneration, how satisfied the crew are with how they're paid and their time off," a captain said. Most of the group agreed that crew uniforms are one of the biggest expenses in the crew budget. A captain explained that the yacht has three color schemes for uniforms. "We got long-sleeve shirts, shortsleeve shirts, sweaters, jumpers, shorts,
See BRIDGE, Page 28
28 From the Bridge
The-Triton.com January 2018 Attendees of The Triton’s December From the Bridge luncheon were, back row, from left, Capt. Ned Stone (freelance), Capt. Phil Frost of M/Y H; front row, from left, Capt. Jack McKay of M/Y Harmony and Capt. Stephen Fleming.
PHOTO/DORIE COX
Captains navigate saving for owner and maintaining yacht BRIDGE, from Page 27 skirts, pants and more," he said. "We got it all – then two crew left. We have all that stuff and no one fits it." "Unfortunately, crew need to fit into the existing inventory so you don't spend any more money," another captain said. "We got new crew and had to get more uniforms. Now we keep small, medium, large in our colors." Because of the inexact nature of yacht budgets, captains spend a surprising amount of time thinking about costs in an effort to optimize. And they shared tips to that end. "Ask for more than you need. It is always way more than you think," one captain said. Even the most experienced captains face surprises and most budgets don't include emergencies, haul outs and unforeseen costs. "I didn't think it was $4,000 for flame retardant on the carpet. Incidentals," a captain said. "That comes under, ‘It's not my fault, we just didn't know,’ ” another captain said. "Send the boss the ‘you're not going to believe it’ letter," a third captain said. "Or you make that funny ‘um’ noise before you talk," a fourth captain said. "Um, well, sir ..." Another reason to ask for more money in the budget is that owners often cut it, a captain said. "Sometimes you have to add categories," he said.
Saving push captain's preference
This group of captains is comfortable creating, managing and running yacht budgets – where they teeter is at the
fine line between saving money for the owner and maintaining the yacht in the manner they prefer. "Sometimes the experience is pennywise and pound-foolish," a captain said of saving money. Previously, he worked with a yacht owner uninterested in detailed expenses. Per instructions, the captain provided the owner only the total price for projects. "But then he wants to knock money off of it," the captain said. "He says, 'Can you do it for this much instead?'" That, the captain said, can leave a captain to cut out items he would prefer to retain. "As captains, we say yes, but you can shoot yourself in the foot on this," he said. A captain with a similar experience said he cuts corners to keep the budget low, even saving dockage by anchoring out. "I'm naturally cheap. I push hard to save," he said. "It keeps the boss happy." Most all in the group have put off something they would do if they had a larger budget. "I don't always do the suggested maintenance and I'll push things longer to avoid spending the money," a captain said. "I'm always concerned about that. We use our best judgment, but this emphasis on saving can hurt the boat." Dorie Cox is editor of The Triton. Comments on this story are welcome at editor@the-triton.com. Captains who make their living running someone else’s yacht are welcome to join in the conversation. Email us for an invitation to our monthly From the Bridge lunch.
January 2018 The-Triton.com
Fort Pierce plans megayacht facility
County commissioners in St. Lucie County, Florida, gave final approval Dec. 12 to buy 12 acres of land in the Port of Fort Pierce for $25 million. The county plans to hire a company to do yacht refits and repairs on the property, according to a story in TCPalm online. The deal is scheduled to close Jan. 21. After that, high levels of arsenic found during the due diligence period will be removed from the soil at an estimated cost of $300,000 to $400,000. The timeline for bids will be issued within the next few months, said Stan Payne, director of Port of Fort Pierce. The facility operator will be chosen about three to four months after that. “Hopefully we’ll have someone in place between May and July, depending on what happens with some other things we’re working on,” Payne said. Industry veteran Capt. Buddy Haack has recently worked on M/Y Double Down and M/Y Axis on the property and plans to submit a bid to manage the facility. “I’m hoping to have a commitment with the county,” Haack said by phone in mid-December. “I definitely will be applying.” The land purchase includes the submerged lands around the property, as well as a 10 percent stake in 67 acres
Marinas / Shipyards owned by Destin Beach, a company owned by the Lloyd Bell family. – Dorie Cox
City OKs redesign of FLIBS’ home base
Fort Lauderdale city commissioners approved the revised design of the Bahia Mar Yachting Center property, keeping about 650 residential units, a hotel, parking garage, grocery store and public green space on the 16-acre property. Commissioners voted 4-1 to allow the design, which asks for no special permits or waivers. All its intended uses are permissible under existing code. One of the main caveats for their support, several commissioners said, was that the newly designed property still accommodate the Fort Lauderdale International Boat Show. Although the show stretches across six marinas, its heart is at Bahia Mar. Leaders of both the Marine Industries Association of South Florida, which owns the show, and Informa’s Global Exhibitions, which produces it, said the show will be able to function and grow with the design. Commissioners listened to public comments, which were about evenly split on the project, before voting. Commissioner Dean Trantalis voted against the project, saying he was not convinced the 15 buildings on the property would still leave room for the boat
show. He also objected to the residential units, noting the traffic and infrastructure impacts they would impose on the barrier island. – Lucy Chabot Reed
Caribbean yard says business brisk
Carenantilles, a shipyard in south Martinique, reports more than 900 haulouts this year – about 40 of them using the marina’s 440-ton Travelift. The largest Travelift in the Caribbean, it and can haul yachts up to 164 feet long and 43 feet wide, according to Yacht Insider’s Guide. Carenantilles, a family-run business managed by father and son Jean Louis and Arthur de Lucy, is in Le Marin, at the head of a deep, well-protected bay. The town of Le Marin, with restaurants, bars and shops, is an easy dinghy ride or short drive away, as is the Marina du Marin. For more information, visit www.carenantilles.com.
Safe Harbor joins Seabin Project
Safe Harbor Marinas, based in Dallas, Texas, has joined the Seabin Project as a global pilot partner and plans to introduce the anti-pollution devices at its facilities throughout the United States. The V5 Seabin is a 2-pound floating vacuum-filter device made of recycled plastic mesh that continuously collects floating debris and pollutants – such as
News 29 plastic bottles, paper, oil, fuel, detergent and surface oil – from port and marina waters. Each bucket-sized pump collects about 60 pounds of debris a day, according to a company statement. Seabin was developed by Australian surfers Pete Ceglinski and Andrew Turton, who share a passion for protecting the world’s oceans and waterways. For more information, visit seabinproject.com.
Marina joins environmental project
Marina Ibiza, in the Balearic Islands off the east coast of Spain, has joined the Carbon Footprint Registry, a compensation and carbon dioxide absorption project of the Spanish Office of Climate Change, which is an agency under the Ministry of Agriculture and Fisheries, Food and Environment. By registering in the Carbon Footprint program, the marina is certified as committed to reducing greenhouse gases released in the consumption of fuel and electricity. Carbon dioxide emissions at the marina are measured and its carbon footprint is calculated. This data is used to define the marina’s objectives and plans for reducing atmospheric pollution, according to a statement released by the marina. For more information, visit www. marinaibiza.com.
30 Interior
The-Triton.com January 2018
Whiskey has distinctive styles, and exciting heritage to match Stew Cues Alene Keenan
Basic knowledge of spirit classifications is important for drink service. When a guest orders a whiskey drink, we need to establish whether they want an Irish, Scotch, Kentucky, Tennessee, Canadian or Japanese variety. Whiskey is distilled from various grains and aged in oak barrels for a minimum of two years. The barrels are either toasted or charred on the inside to release oak flavors. Different methods create distinctive styles from countries around the world. Barley makes a light drink, rye gives off spicy notes, and corn makes a sweeter spirit. Depending on where it is produced, it may be spelled ‘whisky’ or ‘whiskey.’ Whiskey production in Scotland and Ireland began around the 17th century. Scotch whisky must be aged for at least 3 years. Blended Scotch is a blend of malted barley and other grains. Single malt is made from 100 percent malted barley. The Scottish climate is harsh and oak
is a rare resource, so the Scots reused whiskey barrels from the U.S. and sherry barrels from Spain for aging. Peat, a type of decayed vegetation, provided an alternative fuel source to dry their barley. It gives off a lot of smoke when burned, hence smokiness is a hallmark of scotch. Irish whiskey is a mellow, sweeter type that develops much of its flavor from aging in European or American barrels that have previously held sherry, rum or bourbon. It is made from malted barley and other grains, and available in single malt or blended varieties. Bourbon, made from at least 51 percent corn blended with wheat, rye, and barley, is officially known as America’s native spirit. Kentucky is traditionally associated with whiskey, especially bourbon. After the American Revolution, Kentucky gave away 400 acres of land to settlers who built cabins and planted corn, including Jacob Beam, great-grandfather of Jim Beam; Robert Samuels, of Makers Mark; and Basil Hayden, the actual Old Grandad. Tennessee whiskey is unique. Its distinctive, subtly sweet flavor comes from filtering through maple charcoal before
aging. Jack Daniels is the most well-known Tennessee whiskey. Canadian whiskey is a blend of rye, corn, and barley, aged for at least 3 years. The American Prohibition law from 1920 to 1933 made for an exciting time for whiskey smugglers. One notorious smuggler was Al Capone, who brought whiskey in by boat from Newfoundland. Farther west, big-wheeled sixcylinder Buicks and Studebakers known as “whiskey sixes” were loaded with spirits and driven from Canada over the frozen Detroit River and Lake St. Clair. Well-known Canadian whiskies include Canadian Club and Crown Royal. The relatively new, lesser-known Japanese whiskey has a cult following. When Matasaka Teketsuru and Shinjiro Torri returned home from study in Scotland, they began making whisky in the Scottish style at the Yamakazi distillery they built near Kyoto. Yamazaki, Japan’s first commercial whisky, was released in 1929. Japanese whisky won the Best
PHOTO/ALENE KEENAN
Whisky in the World honor in 2013. Its “pop culture moment” came when Bill Murray’s character played an actor working in Japan to advertise for Suntory Whisky in the 2003 movie “Lost in Translation.” Alene Keenan is lead instructor of yacht interior courses at Maritime Professional Training in Ft. Lauderdale. She shares her experience from more than 20 years as a stew in her book, “The Yacht Guru’s Bible: The Service Manual for Every Yacht”, available at www.yachtstewsolutions.com. Comments are welcome at editor@the-triton.com.
Distillery creates replica of whiskey found frozen in Shackleton camp 100 years later Whiskey lore is filled with fascinating stories. In 1907, polar voyager Ernest Shackleton ordered 25 cases of Mackinlay’s Whisky for an unsuccessful Antarctic expedition to reach the South Pole. One hundred years later, in 2007, workers restoring Shackleton’s hut found three crates of whiskey left behind, frozen in the permafrost. Shackleton did not reach the South Pole that time, but he didn’t give up. He is famous for his 191417 trans-Antarctic expedition, known as one of the greatest small boat journeys ever undertaken. In January 1915, the ship Endurance became trapped in ice and eventually sank. The castaways survived months afloat in their icy camp and crossed
to Elephant Island in lifeboats, where Shackleton and five of the men set out once more by sea. They reached South Georgia island in 16 days, trekked to a whaling station, organized several rescue attempts, and on Aug. 25, 1916, finally made it back to Elephant Island. Miraculously, not one of the 28 crewmen died during the nearly two years they were stranded. In honor of the legendary explorer, Whyte and Mackay created a replica based on the 100-year-old elixir in 2011. Part of the proceeds of Whyte and Mackay’s whiskey sales will be donated to the Antarctic Heritage Trust to preserve Shackleton’s base camp and other projects that embody his bravery and leadership skills. I’ll drink to that.
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January 2018 The-Triton.com
Add a healthy dose of savory to balance out those sweet desserts Culinary Waves Mary Beth Lawton Johnson
I remember when the desserts of the past had all the combined elements that revolved around nothing but sweet, soft and crunchy. For the new year, I am showcasing savory ingredients in my desserts, such as vegetables I have on board in recipes such as butternut squash and pumpkin cheesecake or roast carrot soufflé with crème fraiche and cinnamon sauce. Dessert simply doesn’t have to be sweet anymore. Savory is in. I like to feature a savory dessert paired with a sweet sauce or condiment – only because I simply can’t give up my sweet tooth. I may have a soft spot for sweetness, but it is up to you, the chef on board, whether you choose to go all the way with savory or balance it out with a touch of sweetness to round out a wonderful meal. Most people have a New Year’s resolution to lose weight, so why not give that goal a jumpstart by offering them vege-
tables – even for dessert. I’ve been doing this for years. One of my go-to desserts that balances both savory and sweet is an Apple Thyme Tart with balsamic syrup. The actual tart is not sweet, except for the Granny Smith apples, which are baked in handmade crust with fresh thyme scattered over the top and a reduced balsamic thyme drizzle. Serve it with ice cream, or if you want to go lighter, a quark, which is a type of cheese. Too many desserts can be overwhelming in the sweet department and throw the entire dinner off with items that don’t match each other or compliment the flavor profiles. So when considering a dinner, take into account what flavor profiles compliment each other. Pork and citrus work well, lamb and squash pair nicely, or beef and sweet potato soufflés for dessert will carry the dinner off nicely. It doesn’t mean the dessert has to be entirely savory, just not entirely sweet. One of my favorite menu items to work with is chocolate, but not everyone can have chocolate at night because for some, it keeps them awake. For people
who can’t have chocolate, offer a soufflé or pots de crème. A fried bean tortilla in an egg white- and sugar-coated crust with cinnamon makes a great ending to a spicy meal. If chocolate is your thing, pair chocolate with cheese and fresh herbs, such as rosemary, and make them into a biscuit that can be dipped into melted chocolate or spread with fruit jam served with pungent cheese. Roasted carrots or parsnips made into a mousse topped with candied bacon and a honeyed yogurt offers a balanced dessert that is savory and sweet. Instead of a cream- and sugar-laden chocolate mousse, try avocado cocoa mousse. It replaces bad fat with good fat, so it’s healthier – plus, it won’t keep chocolate-sensitive diners up all night. One of my vegan recipes for the vegetarians onboard is a tofu mousse. It is a staple that I serve when the guests don’t want the typical heavy mousse with gelatin made with animal fat. Recently I ate potato doughnuts instead of cake, or yeast and flour, doughnuts. I couldn’t tell the difference. They were light and airy, and got me think-
ing about how I could incorporate more healthy starches into the dessert menu. It’s simple. I use pureéd vegetables for breads and soups and sauces to thicken them, so why not cakes and doughnuts? I had an a-ha moment. Where have I been all these years? Why was I not on the health bandwagon, even with cookies? Quinoa makes a great cookie for gluten-free people, and a gluten-free flour blend. Toss in dried fruits and nuts to add taste, as well as fiber and protein. Savory doesn’t have to mean eliminating the sweet taste altogether; instead, balance it out to have both the savory and the sweet tastes break across your tastebuds. For example, make a gazpacho using hibiscus flower water, watermelon and fresh-chopped vegetables – the dish will be savory and sweet at the same time. Savory dessert ideas are limitless. Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine and has worked on yachts for more than 25 years. Comments are welcome at editor@the-triton.com.
32 News
boats /brokers
Yachts sold
Heesen 18650 Project Boreas, a 164foot (50m) full-aluminum motor yacht with a fast displacement hull, has been sold to an experienced sailing yacht owner. Delivery is due in July 2019 after sea trials in the North Sea. M/Y Oneness, a 150-foot (45.7m) Palmer Johnson delivered in 2009, sold by Camper & Nicholsons broker Rytis Babravicius, who brought the buyer, and Northrop & Johnson broker Sean Doyle, who represented the seller. M/Y Sarita Is, a 126-foot (38.6m) CRN Ancona built in 1973, sold by Fraser broker David Legrand. Asking price was 2.95 million euros. M/Y Victoria, right, a 113-foot (34m) Hatteras built in 1991, sold by Northrop & Johnson broker Bill Titus, acting on behalf of the seller, and Seacoast Yachts broker Rick Christensen, who
represented the buyer. Asking price was $895,000. M/Y Seafarer, a 112-foot (34m) Westport launched in 1999, sold by Ken Denison of Denison Yacht Sales, who represented the buyer, with RJC broker Raymond Young representing the seller. Asking price was $3.5 million. S/Y Naiade, a 112-foot (34m) Nautor’s Swan built in 2003, sold by Fraser broker Georges Bourgoignie. Asking price was $4.45 million. M/Y Far Niente, a 112-foot (34m) Westport launched in 2000, sold by Northrop & Johnson broker Kristen Engelmann-Klein, acting on behalf
of the seller, with Joe Dougherty of MacGregor Yachts introducing the buyer. Asking price was $4.39 million. M/Y Carlamaria, a 100-foot (30m) Benetti launched in 2008, sold by Fraser broker Antoine Larricq. Asking price was 4.25 million euros.
The-Triton.com January 2018
price was $1.85 million. M/Y Sophia, an 85-foot (25.8m) Royal Denship launched in 2008, sold by Northrop & Johnson broker Gregory Dagge. Asking price was $1.3 million. S/Y Picon, an 83-foot (25m) Prout catamaran built in 2013, sold by Kent Chamberlain of Chamberlain Yachts International and Northrop & Johnson broker Jochen Brill, who represented the seller. Asking price was $3.15 million.
New in the sales fleet S/Y Azzura, above, (soon to be Lady Vail), a 96-foot (29m) Jongert designed by Doug Peterson and built in 1998, sold by Northrop & Johnson broker Hank Halsted, who represented the seller, and Dana Davidson at Davidson Yachts, who brought the buyer. Asking
M/Y Paraffin, a 197-foot (60m) Feadship launched in 2001, listed by Fraser broker Julian Chang for $29.5 million. S/Y Shenandoah of Sark, a 178-foot (54m) Townsend & Downey classic three-masted gaff-rigged schooner launched in 1902, last rebuilt in 2009, listed by Fraser brokers Tim Carbury and Georges Bourgoignie for 11 million euros. M/Y Jetsetter, a 131-foot (40m) Dyamiq built in 2016, listed with Northrop & Johnson brokers Ed Sacks and Joe Foggia (U.S.), and David Seal and Ed Dickinson (Europe) for 12.9 million euros. M/Y Lady Azul, a 129-foot Heesen launched in 2001, listed by Fraser broker Jan Jaap Minnema for 6.75 million euros. M/Y Ecrider, a 119-foot (36.3m) boat launched by AB Yachts in 2013, listed by Camper & Nicholsons broker Adam Essex for $8.3 million. M/Y Sea Wish, a 118-foot (36m) Cantieri Navali di Termoli yacht built in 2003, listed with Camper & Nicholsons brokers Marco Fodale and Steven Andereck for 2.4 million euros. M/Y Beachfront, a 108-foot (33m) Hargrave built in 2006, listed with Northrop & Johnson broker Kristen Klein for $4.69 million. M/Y Alexandria, a 107-foot (32.7m) Ocea built in France in 2004, listed with Camper & Nicholsons broker Jonathan Syrett for 2.69 million euros. M/Y Ornella, a 105-foot (32m) boat launched by Italyachts in 2006, listed by Fraser broker Steen Christensen for 3.4 million euros. M/Y Pirate Radio, a 105-foot (32m) boat built by Poole Chaffe in 1984, listed with Northrop & Johnson brokers Kristen Klein and Kevin Merrigan for $1.4 million. M/Y Wanted, a 104-foot (32m) Sanlorenzo launched in 2012, listed with Camper & Nicholsons broker Arne Ploch for 5.95 million euros. M/Y Paradise, a 94-foot Ferretti built in 2004, listed with Denison Yacht Sales broker Chris Enfield for just under $3 million.
January 2018 The-Triton.com
M/Y Anchor Management, an 80foot (24m) Azimut built in 2003, listed with Denison Yacht Sales broker David Johnson for $1.15 million. M/Y Livingstone, a 79-foot (24m) Hartman with a 1930s classic exterior built in 2016, listed jointly by Northrop & Johnson broker Bart Kimman and Hartman Yachts for just under 4 million euros.
boats /brokers Fraser for charter in the Caribbean this winter and the western Med in summer. M/Y Ornella, a 105-foot (32m) boat launched by Italyachts in 2006, listed by Fraser broker Steen Christensen for 3.4 million euros.
New broker at Luke Brown
Sean O’Heron has joined Luke Brown Yachts, a Fort Lauderdale, Florida, brokerage that has been in business 48 years. O’Heron has 20 years experience in the marine industry. He has worked at MarineMax, HMY Yacht Sales and, most recently, Horizon Yachts USA, according to a company statement. For more information, visit www. lukebrownyachts.com.
News in the charter fleet
M/Y Here Comes the Sun, a 272foot (83m) Amels launched in 2017, now available for winter charter in the Caribbean and summer charter in the western Med through Fraser. M/Y Force Blue, a 207-foot (63m) Royal Denship launched in 2002, available for charter in the western Med through Fraser. M/Y Ulysses, a 183-foot (56m) Benetti launched in 2012, available for charter in the western Med through Fraser.
S/Y Tiare, above, a 154-foot (47m) custom-built schooner, now available for winter and summer charter in Indonesia through Northrop & Johnson. M/Y I Love This Boat, a 145-foot (44m) Christensen available for winter charter in the Caribbean and summer charter in the Pacific Northwest/Alaska through Fraser. M/Y Gaia Love, a 131-foot (40m) yacht built for scuba diving exploration, now available for winter and summer charter in Indonesia through Northrop & Johnson. M/Y Gladius, a 127-foot Cantieri launched in 2007, now available through
M/Y Zen, above, an 88-foot (27m) Leopard built in 2006, now available for charter in the northern Caribbean through Camper & Nicholsons. M/Y Monara (formerly Olympia), an 85-foot (25.8m) classic Feadship built in 1969 and relaunched in 2016 after a major rebuild, now available for charter in the Med through Camper & Nicholsons.
Benetti launches first Delfino 95
M/Y Christella II, the first unit in Benetti’s new Delfino 95-foot Class displacement line, was launched Nov. 30 at the company’s Viareggio shipyard. Built for a Central European owner, the GRP and carbon fiber yacht has room for 10 guests and five crew members, and is fitted with two 1,000 hp Man V8 engines, with a top speed of 13.5 knots.
Wartsila supplies for Sunstone vessel
A 341-foot (104m) exploration cruise vessel being built for Sunstone Ships Inc. of Miami, Florida, will be equipped with Wärtsilä engines and exhaust gas cleaning systems, according to the Finland-based global technology group The contract was placed by Ulstein Design and Solutions of Norway, the company responsible for delivering the
News 33 design and equipment package to the shipyard in Jiangsu, China. The ship will be outfitted with two 6-cylinder Wärtsilä 20 engines fitted with the Wärtsilä NOR (NOx Reducer) exhaust gas cleaning system, and two 8-cylinder Wärtsilä 20 engines. The NOR cleaning system is based on selective catalytic reduction technology and is compliant with various NOx (nitrogen oxide) emission reduction requirements, such as the IMO Tier III rules. “The Wärtsilä 20 engine is a very good product fit for this vessel, while the NOR system is optimized and validated for all our medium-speed engines in terms of reliability, flexibility and size,” Cato Esperø, Wärtsilä sales director, said in a company statement. For more information, visit www. wartsila.com.
34 Crew Health
The-Triton.com January 2018
Struggling with a New Year’s weight goal? These life hacks can help The Yachtie Glow Angela Orecchio
Maintaining a healthy weight after the holidays is one of the most soughtafter goals of the New Year. We all know that we need to eat better and exercise more, however, it’s easy to overlook some other lifestyle habits that are equally as important.
Clarify the ‘why’ behind the goal
Chances of sticking to our New Year’s goals increase greatly when the reason for having the goal is big enough to keep us on track when things get tough. Because of this, it’s important to ask why maintaining a healthy weight is necessary and hold the vision clearly in the mind. Writing the reason down in a positive tone and keeping it somewhere visible every day reinforces the goal. An example of this would be: I am a healthy weight of (fill in your goal with the specific number) so that I feel good in my body, have excellent health and an abundance of energy.
Write some affirmations
Write down affirmations that create gratitude around a healthy weight. Some affirmations might be: Thank you for my healthy body, mind and spirit. I choose foods that support my healthy, mind, body and spirit today. I treat my body with love today.
Act as if the goal has been reached
How would we act today if we were already at our healthy weight? We would most likely eat well, exercise and look in the mirror with gratitude. Doing it now is a powerful tool in helping us reach our future goal because it shifts our attitudes and perceptions of what is possible.
Sleep – right time, right amount
During sleep, our bodies repair and regenerate more thoroughly than any other time during the day. It’s said that between 2200-0200 one achieves the deepest sleep, when human growth hormone is released and when the most healing occurs. Sleep deprivation throws the entire system out of balance so that the body doesn’t function as efficiently
as it could. This can affect weight because when the body is tired, it craves foods that will give it the biggest calorie hit for energy.
Flush toxins with plenty of water While releasing weight, as well as maintaining a healthy weight, the body is eliminating toxins regularly. Staying hydrated with fresh, plain water assists this elimination, allowing the toxins to be more easily removed through the skin and bowels. It is said that a good rule to begin with is to drink half the body weight in ounces of water.
Practice better ways to handle stress Some people stop eating when they are stressed, while others eat more. If we stop eating altogether when we are stressed, we will almost always make
up for it with some level of binge eating later. If instead we overeat when stressed, we often are not choosing healthy foods. Either way, being overly stressed is a recipe for unhealthy weight in the long term. Additionally, the high levels of cortisol the body releases when stressed have been shown to affect weight by increasing insulin levels, which signal the body to store fat. When stressful situations come up, learn instead STOCK IMAGE PROVIDED how to deal with them in healthy ways, such as deep breathing, yoga and daily practice. Angela Orecchio is a chief stew, certified fitness instructor and health coach. This column was edited from her blog, Savvy Stewardess, The Smart Girl’s Guide to Yachting (www.savvystewardess.com). Comment at editor@the-triton.com.
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January 2018 The-Triton.com
Feed a cold and starve a fever? Better to feed both, studies show Take It In Carol Bareuther
Is it “feed a cold; starve a fever” or “starve a cold; feed a fever”? The roots of this saying date back to the days of Hippocrates, when the ancient Greek physician reportedly used starvation to treat fevers. Fast forward, and the additional recommendation to feed a cold traces back to a 16th century dictionary written by Englishman John Withals. Today, according to a 2015 scientific article published in the Australian Family Physician, the correct saying for best benefit is “feed a cold; feed a fever.” What should you eat? Nothing beats a healthful diet. That means filling half your plate with fruits and vegetables, and half with whole grains, lean protein and low-fat dairy. Also, there are some foods that may offer added flu-fighting powers. Here are a few:
Chicken soup has healing powers
A steaming bowl of hot chicken noodle soup as a curative for the common cold is a recommended remedy that dates to 12th-century Egypt. However, U.S. researchers publishing in the journal Chest in 2000, found scientific evidence that this food really does have healing powers. Specifically, there are several substances in chicken soup that collectively provide a mild anti-inflammatory effect that can improve symptoms of an upper respiratory infection. In this study, the chicken soup tested contained chicken, onions, sweet potatoes, parsnips, turnips, carrots, celery, parsley, salt and pepper.
Garlic offers relief from common cold This bold-flavored veggie is good for more than just warding off vampires. According to an article published in 2014 in the Iranian journal Avicenna Journal of Phytomedicine, garlic’s antimicrobial and antiviral properties were linked to relief of common cold symptoms. In this research, participants who took a daily garlic supplement with
180 mg of allicin, a phytonutrient found naturally in garlic, were ill fewer days than those who didn’t take the garlic. The only downside is that the fresh equivalent to this amount of allicin is 50 cloves of garlic.
Citrus can help you get better quicker
Oranges, tangerines and grapefruit are potent sources of vitamin C. Two studies reported in the journal Nutrients in 2017 found that taking 6 to 8 grams of vitamin C daily can reduce the duration of cold symptoms. Since one large orange (a little over 3-inches in diameter) provides nearly 100 mg of vitamin C, it would take 60 to 80 oranges to add up to the whopping dose reported in this article. Therefore, supplements are needed. However, it’s always a good idea to eat food sources of vitamin C too. This includes fruits and vegetables. There are actually several that have more vitamin C per serving than an orange, including chili and bell peppers, kale, broccoli, cauliflower, Brussel sprouts, strawberries, papaya, pineapple and kiwi.
Honey plus coffee help curb coughing
This sweet stirred into a cup of hot tea has long been promoted to soothe a sore throat. To quiet a persistent post-cold cough, try honey and coffee instead. This recommendation comes from a study published in a 2013 issue of the Iranian Primary Care Respiratory Journal that found the combination was more effective than prescription steroid drugs in curbing a lingering cough. Researchers created this curative mixture by stirring together one tablespoon of honey and one tablespoon of instant coffee powder to create a paste. They asked participants to dissolve a third of this mixture into water and drink it three times daily, or every 8 hours. The only negative is that the caffeine in the coffee might keep you up at night – but hopefully not coughing. Carol Bareuther is a registered dietitian and freelance health and nutrition writer. Comments are welcome at editor@the-triton.com.
PHOTO/DEAN BARNES
36 Crew Health
The-Triton.com January 2018
Update first-aid gear at beginning of each year Sea Sick Keith Murray
It’s that time of year again. Time to buy a new calendar, make New Year’s resolutions and go through your firstaid medical kit. Although checking your first-aid kit is important every year, this year the reasons should be even more obvious. In 2017, two major hurricanes hit the United States, a gunman killed 59 people and wounded 527 in Las Vegas, and there were countless other incidents in which fast-thinking first responders saved lives. The first step in checking your medical equipment is to gather all first-aid kits, oxygen gear and AEDs (automated external defibrillators). This includes any small kits on the tender, in the galley and in the engine room. I would like everyone to take this a step further: Look for medical equipment in vehicles and homes as well. When looking at the ships medical kit, I suggest gathering as many crew members as possible, especially those who are new to the boat, as this is a very good learning experience. After everything is assembled, check all kits for missing or expired items, opened packages or things that look out of place. If you’re not sure what something is, ask. If nobody knows what it’s for, it may not be needed.
Note shelf life, expiration dates
Let’s start with the simple things, such as medical exam gloves, eye protection (safety goggles) and a CPR mask. Gloves have a shelf life and should be replaced annually. Gloves are inexpensive – about $6 for a box of 50 – so when in doubt, throw them out. Does the CPR mask look cracked, dirty, discolored or melted? If so, replace it. Again, this is an inexpensive item, about $20. Safety glasses to protect your eyes from blood splatter are cheap too, about $2-$8 per pair. For those who wear prescription lenses, make certain the safety glasses fit over your prescription lenses. Next, look at each medication. Is it current? Is it organized? What is it used for? If anything is expired, order replacements and dispose of the old medication properly. Unsure what the medication is prescribed for? Check the manual or USB drive that came with the medical kit. If the manual or USB drive that came with the medical kit can’t be found, email me and I will try to assist.
me the make, model and serial number, and I will find out. How old is the AED? Look at the back, often there is a manufacture date. If the AED is more than 10 years old, consider replacing it. Many of my customers trade in their old AEDs every eight years. Remember, this is a life-saving medical device. Is your cellphone 8 years old? Your computer? Look at the medical oxygen equipment. Is the tank full? When was the last time the oxygen tank itself was inspectUpdating AED, oxygen gear crucial ed? Oxygen tanks generally require hyHaving at least one automated ex- dro testing every five years and should ternal defibrillator onboard is essential. only be filled with “medical” oxygen, Without an AED, the chance of surviving which is highly filtered. Turn it on to sudden cardiac arrest make sure the regulaoutside of a hospital tor and tank function is less than 5 percent. properly. Without an AED, the However, if the AED What about the chance of surviving is applied quickly, oxygen masks, nasal sudden cardiac arrest the victim’s odds incannulas and tubing? outside of a hospital is crease to about 70Are there both adult 90 percent. Many of less than 5 percent. and pediatric masks? the boats I work with Are they in good conhave two AEDs, one dition? If they look on the main ship and the other on the old, worn or yellow, it’s time to replace tender. Often the tender is where medi- them. cal emergencies occur, and often the tenPractice and learn about the oxygen ders medical kit is overlooked. equipment when there is time, not durIf there is an AED on board, inspect ing an emergency. Each crew member it. Most manufacturers recommend a should apply the mask to a crewmate monthly inspection. If that has not been and see if they know how to properly happening, create a log book or use an work the equipment. AED inspection tag to track inspections. Please note: When using the oxygen If no one is comfortable performing the for training purposes, be certain to have inspection, email me; I can walk someit refilled immediately. one though the inspection process for free. Train crew for all scenarios AEDs have two major parts that must Training for any and all emergencies be replaced periodically: the electrode is crucial. When my company teaches pads and the battery. Most electrode classes on board a boat, we talk to the pads have a two-year life and the expira- captain and crew about various medition dates should be clearly marked. The cal emergencies. We talk about locations battery, once installed in the unit, has a that might present challenges when adlife span from two to five years. Write ministering first aid. For example, somethe installation date on the battery or one is knocked unconscious in the bilge. on a sticker on the back of the AED as How and where should we treat them? a reminder. Don’t wait until the AED is A crew member goes into cardiac arrest beeping – that’s the low battery warning. in the crew quarters. Is there enough Be proactive and order a new battery be- room to perform CPR or do we need to fore this happens. move them? Verify that there is a spare set of Be proactive. Asking questions is electrode pads, as well as pediatric eleca good thing, and being prepared for trodes if there are children on board. emergencies is the key to saving lives. Check to see if the AED has been upHave a safe and happy new year. dated to the new American Heart Association guidelines. Trained as an emergency medical techCheck to see if the AED has been nician, Keith Murray now owns The recalled or requires a software update. CPR School, which provides onboard Several companies have issued recalls CPR, AED and first-aid training as on their AEDs. If your AED is affected, well as AED sales and service (www. it may require service. If it is unclear, TheCPRSchool.com). Comments are welcheck with the manufacturer or email come at editor@the-triton.com. This is where having an organized medical kit and quality CPR AED First Aid training comes into play. It is very important that everyone understand what medications are available, how to use them, where they are located and when they expire. If told that a crew member were bleeding heavily from a shark bite, how long would it take someone to retrieve glasses, gloves and the trauma bag with bleeding control supplies?
Technology 37
January 2018 The-Triton.com
Hot trip on Hudson River highlights perils of procrastination By Capt. Bruce Gregory I've made 40-plus offshore passages from 50 miles to 1,500 miles in boats from 8-foot dinghies to 80-foot tugs; have witnessed nearly every conceivable sea state; and spent three horrible days crushed by two converging low pressure systems that stalled over my position while single-handing my Island Packet 32 from New York Harbor to Bermuda. But none prepared me for the experience I had during a routine trip ferrying my sailboat up the Hudson River. It was a beautiful April day with bright sunshine but no wind, perfect to get on the tide and ferry S/V Morning Star from Liberty Landing Marina in Jersey City to our mooring at the Nyack Boat Club about 20-some miles north. I had problems with my alternator and/or regulator (not sure which one) at the close of the previous year, which caused one of the harness wires to short and burn through the insulation. I hadn't taken time over the winter to change out the regulator and/or alternator, as I figured I would do it once the boat was back home at the boat club. Diesels and sailboats run without electric power, and with four freshly charged Group 31s, I didn't think I’d have any restarting problem while underway. That assumption was bolstered by the knowledge that because I was starting a four-hour trip in the morning on such a gorgeous day, there would be no need for electronics or nav lighting – although with more than 400 amp hours of battery life, I could have illuminated the entire boat if I had a notion to. This is a river with many locations to drop anchor if necessary and, lest we forget, TowboatUS or Seatow is just a phone call away. On leaving Jersey City, I put on my Nexus network so I could monitor my depth until I was well out in the main channel. Now at the helm, I switched one of the network displays to water temperature. To my dismay, and before it registered, all three of my network screens went blank. At first I wasn't alarmed because earlier I had set my battery switch to position No. 1, which had only a single group 31 that I suspected might have a bad cell, and I thought running the network and autopilot would either deplete that battery to sub 12v quickly while underway or would prove me wrong and last until I shut it off a half hour or so after departing the marina. Anyway, I concluded that the battery
had bought the farm, and as I got up from the helm seat to go below, I was greeted with a belch of billowing smoke from the companionway. In over 50 years of “messing around in boats,” I had never seen what appeared to be a major fire below deck. I stupidly jumped below and was nearly overtaken by the acrid odor of an electrical fire. I climbed back into the cockpit and took a couple of deep breaths, placed a rolled-up sweatshirt on my mouth and nose, and attempted to go back below. After making it down for the second time, it was evident that a serious electrical fire was happening below the port side settee, where the batteries were stored. I quickly opened the main overhead hatch and dashed back up the companionway. After a half dozen breaths of fresh air, I jumped back down into the cabin and managed to open three portlights, then it was back again up into the cockpit. During this trip up the companionway ladder, I realized that smoke was also coming from the doghouse covering the engine. The next trip below, I reached down and tried to switch the battery switch to off. Too late – the knob simply spun more than 360 degrees. I did manage to get off the large cushion above the battery compartment, but had to rush over to one of the portholes for air, only to find that the smoke was fighting for the same opening. So it was back up the companionway ladder. As I stood in the cockpit taking those extra breaths, I noticed the galley faucet was running water under pressure. I had to think hard about this as I hadn't put the water pressure breaker on since winterizing the boat. The pump was quickly filling the sink as the waste through-hull wasn't open either. The next trip below, I was able to get the covers off the batteries, only to see a very long 2- or 3-foot golden rod of 1-0 wire glowing brighter than an electric range. I had a pair of auto adjustable channel locks in the cockpit. Fortunately – or not – all my batteries are connected with wing nuts, so the next time down I was able to use those pliers to disconnect the red hot wing nut, and on subsequent trips was able to disconnect each of the remaining seven wing nut connections. No more water pressure. Several things had occurred to me during the 10 minutes that I was fighting this thing. First, I realized that I was without electricity – so I was without a radio. I also realized that the alternator
was possibly over-generating because of a faulty voltage regulator and so was feeding the fire, so to speak. If I shut off the engine, I would be without power on a serious Hudson River tidal current without wind to sail and control the boat. In other words, if I couldn't get control of this thing, it was going to get control of me as I hit one of the many concrete docks, dolphins and pilings lining both river shorelines. Disconnecting the battery terminals seemed to do the trick. The golden cable extinguished itself. I tried operating the switches on the small panel that supports the main house rotary switch – first the bilge pump switch and the main DC circuit breaker. Both were hot and evidently fried. I gave the main battery selector switch another hard spin and went back topside, watching for any telltale wisps of smoke that might indicate continued combustion somewhere. I eliminated the guessing game by returning below and removing several sole hatches. I didn't dare remove the engine doghouse, since I felt that the oil and fuel could flare up and cause more trouble than I could handle. I do maintain three extinguishers on
board but know that they can't always do the job in an electrical fire with so many hidden electrical chases below deck. Eventually, when I did remove the doghouse, there was so much soot covering every surface I was unable to determine any obvious cause. I still don't know the cause. Four hours later I arrived at the Nyack Boat Club, hooked up my new Yale mooring pendants, pulled the ball up onto the bowsprit, closed the companionway, and waived at the club launch, only to recognize that the sole passenger was my wife coming out unannounced to greet me. Since my mishap, I did put a meter on each of the batteries and got the following readings, three batteries were well over 13.5V and one (selector pos No. 1) was at 11.2V. Eventually, $4,800 later, the boat returned to normal with all new wiring, batteries, Balmar alternator and voltage regulator. Capt. Bruce Gregory is a lifelong sailor, holds a USCG 100-ton master’s ticket, and operates the delivery service BoatSkipper.com. Comments at editor@ the-triton.com.
38 News
PHOTOS/DORIE COX
Many yachts at this year’s Antigua Charter Yacht Show in December, including some on show at Nelson’s Dockyard (above), plan to head south in the Caribbean for the season.
Stops in damaged islands, with destinations further south CARIBBEAN, from Page 1
different. "On the way down from the BVI, we only saw two boats, a few dive boats and local boats" he said. "Usually, you have to dodge vessels." Depending on charters that get booked, he does not expect to return to the BVI with guests. Instead, the yacht will go to Grenada and Dominica with trips back to Sint Maarten or Antigua.
Still wait and see
Several informational sessions during the Antigua show were hosted by businesses hoping to bring customers back to islands that were damaged. Other businesses made presentations to encourage visitors to head farther south for new destinations. Attendees filled the presentation room each time to take notes and ask questions. Captains and charter businesses asked about safety, clear navigation, dockage, fuel, provisions, customs clearance, and transportation, including airport access. But even as presenters spoke, the audience offered updates and different information. For many islands hit by storms, there are still questions. And the most consistent answer is that at least basic yacht services are up and running in many affected areas, and improvements are ongoing. The continual changes in information present a delicate course for charter managers and agents to navigate, said Stacy Moss, charter manager with Northrop & Johnson. Brokers and agents are trying to match charters booked before the hurricanes with trips to suit them. "Many have rescheduled and we are trying to keep it all intact and to relocate them," she said. "We are in the process of collecting enough information on what to do. It was a wait-and-
see, and now many are heading to the Grenadines. That's new to many yachts." She said the company is also getting inquiries about Sint Maarten and St. Barths. "Everything is under consideration," Moss said. "This is unprecedented and a lot is changing, but everyone is working together case by case and making the best decisions." She feels positive and said the fact that so many yachts showed for the Antigua Charter Yacht Show means clients are game to charter. "I think the yachts coming here to Antigua will help the entire Caribbean," Moss said. However, as Capt. Russell said, guests still have a major influence on destinations. A few charter guests have canceled, one because the guests are not comfortable relaxing at anchor while people on the islands are in distress with no roofs on their homes, said Sue Kidd, senior charter broker with Camper & Nicholsons. "They want to support the islands, but not while sipping champagne from the yacht looking at windows blown out," Kidd said. She expects many of her charters to head farther south than the impacted areas. Even if they don't spend the season on damaged islands, many clients have donated to local charities in an effort to help, she said. On the other hand, many captains and crew will make the most of visits to islands hit by storms. One of those captains is Capt. Eddie Guzman of S/Y Thalima, a 110-foot Southern Wind. The yacht will go to the standards, such as Sint Maarten, and Capt. Guzman expects the damaged infrastructure and closed restaurants and hotels to lead the change in how charters feel this year. He bets that charters will focus on aspects of the Caribbean that originally drew people to visit the islands: the sun, the
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January 2018 The-Triton.com
sand and the sea. "I would say Sint Maarten is like it was 40 years ago," Capt. Guzman said. "The beaches are clean and they're nicer with no people. It's actually better service because there are not so many boats." He said everything for yachts is open, including fuel, provisioning, some restaurants and marinas. "For boats, this is still the best in the Caribbean, and the service, like always, is the best in the Caribbean," Capt. Guzman said. "We will provision all the charters from there." But no matter how he steers them, he can't completely influence guests. He also expects to visit destinations farther south, such as the Grenadines, according to charter requests. "People see what they want to see," Capt. Guzman said. Many people still want to go to their regular stops in the islands, said Alyssa Hildebrand, general manager of Beluga Charters. She works with M/Y G3, a 144-foot Heesen, and said the yacht will stay in the Caribbean this year and travel to the Mediterranean and Seychelles next year. "We have a charter for the New Year in St. Thomas that just booked," Hildebrand said. "The guests go each year." She said with so many closed hotels in the U.S and British Virgin islands and other affected areas, yachting will expand. "Because the land was so affected, boat charters are a great option," she said. "A lot of people are coming, but on boats." Although many yacht businesses on affected islands say yacht services are up and running, Hildebrand said this season will take a bit more work. Even if yacht businesses are OK, the islands and their infrastructure are still recovering from damage. "This does require more planning," she said. "It's not without some issues." Most of the yachts that plan to head south will visit islands that were minimally or not at all impacted by the hurricanes, including Antigua, Guadeloupe, Montserrat, Martinique, St. Lucia, St. Vincent & Grenadines, Grenada and Trinidad. Capt. Steve Burke will be taking M/Y Sovereign in that direction. "Last time I was here in Antigua, I was a deckhand in 1997," Capt. Burke said. "I'm excited to do the Windwards." This season could be a boost for guests interested in adventure and businesses, said Capt. Jeremy King, who is also heading south on S/Y Eros, a 115foot Brooks Motor Craft. "We've had lots of requests for the
Grenadines,” he said. “People are open to seeing different things. It's a golden opportunity for the islands." Capt. King feels a tug to visit his usual stops, including St. Thomas and Sint Maarten. "From the boat side, we would love to be there, but we can only push so much," Capt. King said. "We want to help with recovery of the islands. It is a rare opportunity for guests to see how islands recover, if they do get to go there." But he expects to head south, also. He still doesn't know because one of the big changes this season is last-minute inquiries, he said. "Usually, they have signed up months ago." Capt. Peter Simmonds of the 125foot Perini Navi S/Y P2 has been in Antigua since 1991 and hopes that everyone remembers the real reasons to be on boats. "People are quick to write off, but what our guests want is to anchor in the bay," Capt. Simmonds said. "Maybe they want to visit a restaurant, but we have a world-class chef on board. You anchor deeper in the bay so there is not a focus on the houses without roofs. By the time season starts, the green is back. For me it's good, there are not so many boats." He looks forward to visiting the regular destinations. "I have no fear of the BVI but I have heard that some said they would feel guilty anchoring off," he said. "But wait a minute – if we don't go, we aren't helping at all." Capt. William Knoetze is representative of many of the charter yachts that made their way to Antigua. The yacht, S/Y Laysan, a 72-foot Serenity, bases in the BVI and may travel to Grenada, hitting both usual and new islands this season. The charter fleet lost a Lagoon 620 when it sunk in Tortola and several charters changed destination to Antigua. "But three of our normal charters will be in the BVI," Capt. Knoetze said. "Lots of people that lost boats are going to the Med, but they all will be coming back. Many will base in Antigua or Grenada." He is also feeling positive, despite the questions about each island's status. "People are ready to come back," he said. He admits that the mosquitoes may be bad. "But everyone says the BVI feels like back 20 years ago," Capt. said. "People will have barbecues on the beach and get fresh lobster from the locals. I can't wait to go back." Dorie Cox is editor of The Triton. Comments on this story are welcome at dorie@the-triton.com.
40 Career
The-Triton.com January 2018
January 2018 The-Triton.com
After a holiday hiatus, Triton Networking resumes on Jan. 17 to help Culinary Convenience celebrate 15 years in business and three years in its decorative shop on South Andrews Avenue in Fort Lauderdale. Join us from 6-8 p.m. for light bites, adult beverages and camaraderie. Until then, learn a bit about this go-to shop for Michaels yacht chefs and chief stews from president and founder Aaron J. Michaels. Q. How did you ever think up the idea for this business? I worked with my mobile truck to sharpen chefs’ knives at hotels in Miami. The way I got into yachting was, the chef at the Hotel Sofitel called to tell me he was no longer at the hotel, that now he was the chef on a boat, and could I bring my truck by to sharpen his knives. So I went to what is now The Sails and I was on the dock working out of my truck when a man came over and asked me what I was doing and if it was my business. I told him it was and gave him my card. It was Owen Doyle, who
Culinary Convenience worked for National [Marine Suppliers] at the time, this was 2003. This industry – the yachting industry – is something you’ve got to be tipped into. In hospitality school, you hear about jobs in hotels and on the cruise lines, but I never knew about yachting. It’s a big industry, but it’s close knit. If you’re good and do a good job, there’s a lot of reward. Q. So what do you offer yacht chefs? We offer knife sharpening, chef supplies and uniforms, chief stew supplies and galley equipment. Ninety-five percent of the people who come into our store are in the yachting industry, so we stock it with equipment and supplies that feature what’s new in the industry. I focus my energy bringing in products that are cool, good and functional that will make a chef’s life easier – and in both voltages. Q. How does the yachting industry compare to your previous set of clients? Chefs and chief stews make us get better. They’re so excited about what they do, so passionate, that it makes us want to come up with the best products ever. I’ve got a staff of eight, and we love going to work every day. The yachting
industry has made us a better company. Personally, I love the people in the yachting industry. We’ve made a lot of great friends, people who know my children. It’s become a really nice family in a lot of ways. Q. What’s next for Culinary Convenience? We want to get involved in the design stage of the galley, not necessarily the design but in the equipment and supplies that should be included, what works for chefs, helping them get the perfect equipment for the right application. I walk into galleys sometimes and it was clearly designed by someone who doesn’t know anything about cooking on a yacht. A home range is good if you are cooking once a day for a family of five. It’s not good for a-la-minute cooking, the kind of cooking yacht chefs do for owners and their guests, or charter guests, all day long, not to mention the crew. They [home ranges] are totally not designed to be efficient. Our expertise comes in when it’s time to outfit the galley. It’s all about space utilization. Everything we consult on is application-driven. There’s not a right or a wrong way; it all depends on how the owner intends to entertain and how the chef plans to accomplish that.
Triton Networking News 41 Q. So, no provisioning division in your future? No. it’s the cutting edge stuff makes us unique. We don’t have any produce or provisions - that’s not what I want to do. We work with a lot of companies that are specialists at that, and we’re partners with all of them. But we’re specialists at what we do, having the best and coolest equipment to make a chef’s lives easier. Q. Triton networking will be at your store on South Andrews. Tell us about that octopus mural on the wall. This was the idea of my wife and business partner, Limor. She wanted to combine the yachting, sea-based world and our land-based world. The talented artist Colette RueLette executed beautifully. Captains, crew and industry professionals are invited to join Triton Networking with Culinary Convenience on Jan. 17 from 6-8 p.m. at 2212 S. Andrews Ave., Fort Lauderdale (33316). No RSVP required. Just bring a smile and a few business cards. You never know who you might meet at Triton Networking. For details about the store, visit www. culinary-convenience.com or call 954-525-0011.
42 Calendar
upcoming events
The-Triton.com January 2018
PICK OF THE MONTH
Jan. 10-11 Refit Show Fort. Lauderdale
Now in its third year, Refit Show will take over the entire exhibit hall. And its seminar series has expanded to include a crew-focused track that results in a Refit Certification from Bluewater Crew Training. Join The Triton at two special events: an Owners Panel on opening day and Captains Lunch the following day. Both are free to attend, as is the exhibit floor. To sit on either panel, email lucy@the-triton.com (for owners panel) or dorie@the-triton.com (for captains lunch). Space is limited. Register to attend the seminars at refitshow.com. Add TRITON when you checkout and save 50 percent on seminar costs.
Jan. 3 No Triton Networking on this first Wednesday of the month due to seasonal holidays. Join us on Jan. 17 with Culinary Convenience. No RSVP is required to attend, bring business cards. www.the-triton.com
Jan. 19-21 17th annual Asia Superyacht Rendezvous, Phuket. Three-day event includes superyacht sailing races, model boat-building design and racing, parties and an owners dinner. www.asia-superyacht-rendezvous.com
Jan. 4-14 Florida Keys Uncorked Food
Jan. 20-28 Boot Dusseldorf, Germany. www.boat-duesseldorf.com
and Wine Festival, Key Largo and Islamorada, Florida Keys. floridakeysuncorked.com
Jan 10-14 London Boat Show, UK. www.londonboatshow.com
Jan. 11-13 43rd annual Fort Lauderdale
to Key West Race, Fla. This 160-mile ocean race has traditionally run before Key West race week, which will not run this year. www.keywestrace.org
Jan. 17 The Triton’s monthly network-
ing event (the third Wednesday of every month from 6-8 p.m.) with Culinary Convenience, Fort Lauderdale. Join us for casual networking, no RSVP required. www.the-triton.com
Jan 17-20 Caribbean CrewFest,
Christophe Harbour, St. Kitts. A variety of professional development masterclasses for crew, organized by ACREW. www.acrew.com
Jan 18-21 62nd annual Los
Angeles Boat show, Pomona. LosAngelesBoatShow.com
Jan. 25-28 Baltimore Boat Show, Baltimore. BaltimoreBoatShow.com Jan. 27 IYBA annual dinner and meet-
ing, Fort Lauderdale. International Yacht Brokers Association announces annual awards and new board members. iyba.yachts.
Jan. 31-Feb. 2 International Marina
and Boatyard Conference, New Orleans. For marina and boatyard owners, operators and managers, as well as dock masters, harbormasters, boat builders and repairers, and industry consultants. Exhibit hall, networking receptions, field trip to local marinas and more. www. marinaassociation.org
Feb. 2 Wobbly Race, Antigua. A BYOB (build your own boat) race for yacht crew to "race" for prizes including finest raft, first to sink and best costume. info@absar.org
Feb. 2-4 Miami International Map Fair. www.historymiami.org.
January 2018 The-Triton.com
upcoming events
MAKING PLANS
Feb. 15-19 Miami Yacht Show Miami Beach This is the megayacht part of Miami’s two boat shows (not to be confused with the Miami International Boat Show) and is expected to showcase more than 500 new and brokerage yachts along a one-mile stretch of the Indian Creek Waterway with an additional location at Island Gardens on Watson Island in Miami. General admission is $20 per day. miamiyachtshow.com
Miami International Boat Show Miami Beach With the addition of Strictly Sail onsite, this show now boasts 660 boats in the water, as well as an exhibition tent. www.miamiboatshow.com
Feb. 7 Triton Networking (the first
32. www.myba-association.com
Feb. 8 The Triton From the Bridge
Feb. 21 Triton Networking (the third Wednesday of most months from 6-8 p.m.) with Bluewater Crew Training USA, Fort Lauderdale. Join us for casual networking, no RSVP required. www. the-triton.com
Wednesday of every month from 6-8 p.m.) with BOW, Boat Owners Warehouse, Fort Lauderdale. Join us for casual networking, no RSVP required. www.the-triton.com captains luncheon, Fort Lauderdale. A roundtable discussion of the issues of the day. Yacht captains only. Request an invite from Editor Dorie Cox at dorie@ the-triton.com or 954-525-0029. Space is limited.
Feb. 27-March 3 Dubai International Boat Show, Dubai International Marine Club. This year marks the 26th year of the show. www.boatshowdubai.com March 3 41st annual Waterway
Credit Suisse, Monaco. Organized by the Yacht Club de Monaco, the regatta attracts more than 150 boats in nine classes (1,000 sailors) for one-design and IRC classes. www.yacht-club-monaco.mc
Cleanup, Fort Lauderdale area. Organized and sponsored by the Marine Industries Association of South Florida, it is Broward County’s largest environmental event with about 2,000 volunteers and 70 boats gathering debris. www.waterwaycleanup.org
Feb. 10-18 New England Boat Show,
March 7 Triton Networking (the first
Feb. 8-11 34th Primo Cup Trophée
Boston. NewEnglandBoatShow.com
Feb. 10-18 14th CNR Eurasia Boat Show, Istanbul, Turkey. cnravrasyaboatshow.com
Feb. 19-21 16th MYBA Brokers
seminar. Panels and presentation review charter and sales contracts, ethics, management and more. Space is limited to
Wednesday of every month from 6-8 p.m.) with Zodiac in Fort Lauderdale. Join us for casual networking, no RSVP required. www.the-triton.com
March 8-10 MYBA Broker seminar, St. Laurent du Var, France. Intensive introductory lecture course covering charter, sale and purchase, and yacht management. www.myba-association.com
Calendar 43
44 Triton Networking
ocean wine & Spirits
N
early 200 captains, crew and industry folks joined us for Triton Networking on the first Wednesday of December with Ocean Wine & Spirits, a new Fort Lauderdale liquor store with a veteran wine buyer and yacht provisioner. PHOTOS/LUCY REED and ALEX HAUBRICH
The-Triton.com January 2018
January 2018 The-Triton.com
Write to be Heard 45
from our readers
Quick to fire Crew Eye T limits crew future and opportunity
he crew of M/Y Fortuna arrive to Shelter Bay Marina in late November to await vessel measurements and a for a date for transit through the Panama Canal. The crew, pictured from left, are Capt. Todd Rapley, Chef Maree Rapley, Stew Zen Lua,
Stew Gen Geolagon and Mate Josh Syrett. After the trip through the canal, the yacht heads to the Pearl Islands on the Pacific side of Panama, then to Costa Rica for the season.
Regarding Peter Herm’s column [Owner’s View: “Fire early and quit often,” page 20, December issue], it was nicely written and expressed from the heart and the head. He sounds like a very kind, considerate and intelligent person. I hope I would have been very appreciative, as a self motivated person, and grown into the position. Chef/Stew Victoria Wieszkowiak Doesn’t this deny an employee the opportunity to possibly learn some new skill sets, meet new connections in the field and network, and to learn to work in situations that are challenging? There is certainly more to it than just collecting a paycheck as an employee. Not to mention that if we follow this rule and hop from job to job frequently hoping for a perfect fit, that it could reflect poorly on our work ethic to employers. There are some instances where I look back on jobs that I was at for some time but I felt weren’t a good match in the beginning, but I believe I would have stunted my own professional growth by not giving it my best try, or a good solid chance. I look back on these experiences and what I learned from them, rather than that I should have left sooner. Amber via www.the-triton.com Yes, it would be nice if everyone was upfront with one another. Unfortunately, most employers immediately fire an employee who intends to leave – even those who give several weeks or months notice. Since some have been burned before, or watched others get burned, don't expect that attitude to change. Jim via www.the-triton.com
Insurance broker will be missed
Chuck [Bortell, obituary on page 15, posted on www.the-triton.com Dec. 12] was a really nice guy, always supportive and positive. We met nearly 25 years ago and I will always count him as a friend. My heart goes out to our dear Pam Barlow, his companion of many years. Crew Kelsey Gray
PHOTO/JUANJO BOSCHETTI
Crew see yachting like no one else can. Send us images of yachting as you see it, in all its beauty and luxury, or all its toughness and tedium. Consider it your canvas to share your views of yachting. Send your photos to dorie@the-triton.com. Be sure to include where it was taken, when, and what kind of equipment you used. Timed wrong, sarcasm stings
I found Paul Ferdais’ recent column about sarcasm [“Leaders who resort to sarcasm would do well to curb the urge,” Page 38, November issue] a great article and a very good read for all crew. So many times, sarcasm is used at the wrong time or place. It really doesn’t soften the blow as much as it adds to the issue. Capt. Jay Kimmel via www.the-triton.com
Crew shoulder blame with visas
Regarding the story “Stew taken off plane back onboard with crew,” on www.the-triton.com, December issue, I’m not sure this problem can really be laid at the feet of DHS [the U.S. Department of Homeland Security]. We all know that yachties openly abuse the B1/B2 visa program on a daily basis. Every Facebook yachtie page has posts every day from crew looking for
work while on a B1/B2 visa. They’re breaking the law, just as well as the captains who hire them. Because so many crew flaunt breaking the law, we all know that DHS has started increasing scrutiny of yachting. It’s a case where a subset of yachties who refuse to abide by the laws of the country they are visiting and, by doing so, make life harder for all of us. Capt. Frank Ficken via www.the-triton.com
46 Where in the World
Triton Spotter
The-Triton.com January 2018
We love to see The Triton all over the world, and we love to see our readers as they travel. Share a photo of you and your Triton, wherever and however you read it. Send to editor@the-triton.com.
After Denison crew placement agent Jill Maderia appeared on the cover of the December issue, boss Bob Denison shared this bit of pride.
Capt. Grant Maughan brought The Triton along to Antarctica aboard the M/Y Enigma XK, a 234-foot (71m) conversion explorer yacht originally built in 1987 as a fisheries patrol vessel. While there, Capt. Maughan performed a wedding on a glacier for charter guests. In the background is Lemaire Channel, also known as “Kodak Gap� for its photogenic beauty.
The Triton welcomes new reader Mike Warrick. He packed his paper for a recent cruise and sends this from Mahogany Bay Roatan, Honduras in November. Warrick retired registered nurse in behavioral health who said he was fascinated to find a periodical dedicated, as it's banner says, to nautical news for captains and crew. "To all involved in putting together each issue and publishing this paper, I thank you and keep doing what you are doing, it's great," Warrick wrote. Triton Publisher Lucy Chabot Reed peddled her Triton around the Workboat show in New Orleans in December (OK, and around the French Quarter, too).
January 2018 The-Triton.com
Find the Directory online at www.The-Triton.com.
Business cards 47
48 Business cards
Search hundreds of companies in the Triton Directory.
The-Triton.com January 2018
January 2018 The-Triton.com
Find the Directory online at www.The-Triton.com.
Business cards 49
50 Business cards
Search hundreds of companies in the Triton Directory.
The-Triton.com January 2018
Find the Directory online at www.The-Triton.com.
January 2018 The-Triton.com
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