Here we are in Alaska. The locals refer to these Aleutian Islands as a weather kitchen, but you never really know what’s being cooked up.
The winds brought us quite smoothly within 200 nautical miles of Dutch Harbor and as we closed that last gap they picked up, and along the currents between the Pacific Ocean and the Bering Sea impeded our passage through to the harbour itself. So we anchored in a protected bay just 8nm (as the crow flies) away. As the anchor dropped the kids were super excited and pleading to their dad to unhook the dinghy and get them to land, so they could climb a mountain and play in the snow.
Every day our sea temperature gauge dropped a degree (celsius) from the 22˚c comfort Kaua’i to the ‘I’m wearing every piece of clothing I own’ 1.6˚c when he arrived at the Bering Sea… and every day I was stoked to be fitted out with a layered clothing system from Patagonia – it held up a treat. The only thing I was kicking myself for forgetting was my long-johns and rubber boots. It’s hard to anticipate such things when you’re jumping on a plane to Honolulu..
The day after we arrived in Dutch Habor the Harbor Master treated us to an outstanding lunch of fresh caught, barbequed salmon with quinoa salad, joined by his family. I’ve never tasted salmon so good.
Turns out its salmon-run season, so the locals have all dropped work and headed for the rivers to collect their catch. Every Alaskan is entitled to 25 salmon per year so it sounds like quite the spectacle. So much salmon swimming up river you simply hold your net out to pull your catch. The locals then fillet and freeze their ration for the year ahead.
It’s been an amazing experience aboard sailboat Pachamama and the family sure is inspiring. I spent a lot of time with 6 year old Andri, who it seems is craving some male company given he’s been on a boat with 5 females, his 3 year old brother and father (who’s intently focussed on the sailing while en-passage). Andri taught me every thing I need to know about sailing — which I’m super excited to share in the film — he’s an absolute gem.
I’LL BE HOSTING A TALK AND GIVING A FEW SAMPLINGS OF THE FILM CONTENT AT THE HUB SYDNEY LUNCH N’ LEARN ON TUESDAY 30 JULY, 12:30PM — PLEASE COME JOIN US AND CHECK OUT THE VERY COOL COLLABORATIVE WORK SPACE WE CALL BASECAMP.
RSVP FOR THE EVENT HERE
If you haven’t already — make sure you check out the taster film.