We awake on this Thursday to Brent's 7am announcement of breakfast being served. The ship is in the Drake Passage and we are being bounced around a bit.
This is considered a mild crossing but there are several guests down in their cabins suffering from sea sickness. But we are ok - I have put on a seasickness patch and William has taken Dramamine. The weather is foggy, so there is not much to see outside. At one point I go up to the Chart Room to try to capture the feel of the ship and spray on its bow.
This is considered a mild crossing but there are several guests down in their cabins suffering from sea sickness. But we are ok - I have put on a seasickness patch and William has taken Dramamine. The weather is foggy, so there is not much to see outside. At one point I go up to the Chart Room to try to capture the feel of the ship and spray on its bow.
During the day there are talks from the Naturalists, lecturers and photographers. These individuals have made this trip very special and interesting. The Excursion Director Brent Stephenson is from New Zealand and has a PhD specializing in the Gannets which we saw on our trip to NZ last year. Erika Larsen is a National Geographic photographer. After learning about what she does and the amount of time which goes into a photo shoot for the magazine I now understand why a subscription costs so much. Deirdre Mitchell is a 30-something from Scotland with 2 M.A.'s who was the curator of the South Georgia Museum. Eduardo Shaw is a naturalist and guide from Patagonia. Andrew Clarke joined the British Antarctic Survey after graduating from Cambridge and spent 40 years working in Antarctica during which he authored over 180 scientific papers. They are joined by Bud Lehnhausen, Doug Gualtieri, Katie Crafts, Jessica Farrer, Rob Edwards, Adam Britton, Alyssa Adler, Kayvon Malek, Mark Clement and Adrianne Bosworth as the extraordinary staff of Naturalists, staff and lecturers assembled for our voyage with Lindblad/Natural Geographic. In addition we have two whale researchers on board who share their knowledge.
I haven't discussed the ship's food in the blog so far, so this may be a good spot.
Breakfast is served buffet style. It has a good variety and the staff does a great job of keeping the food fresh and warm. Lunch is also served buffet style. There's always a variety of salads, vegetables, three proteins and a chef carving another protein at the end of the buffet. There are desserts as well as a cheese and fruit selection. Waiters come to the tables with smiling faces offering soup and beverages and clearing dishes as they go.
I haven't discussed the ship's food in the blog so far, so this may be a good spot.
Breakfast is served buffet style. It has a good variety and the staff does a great job of keeping the food fresh and warm. Lunch is also served buffet style. There's always a variety of salads, vegetables, three proteins and a chef carving another protein at the end of the buffet. There are desserts as well as a cheese and fruit selection. Waiters come to the tables with smiling faces offering soup and beverages and clearing dishes as they go.
In case we get hungry between meals or just need a cappuccino or espresso, there's the Bistro. It also serves tea sandwiches and sweets from 4:00 - 5:30pm.
From 6:30 to 7:30 each evening the staff does a Recap in the Lounge. They highlight some of the activities of the day and in 10 minute segments the Naturalists provide new information or perspectives. There are beverages of choice as well as bar snacks and passed appetizers before and during Recap.
From 6:30 to 7:30 each evening the staff does a Recap in the Lounge. They highlight some of the activities of the day and in 10 minute segments the Naturalists provide new information or perspectives. There are beverages of choice as well as bar snacks and passed appetizers before and during Recap.
Dinners are plated. Appetizer choices and multiple entree options are on the menu. The chef varies the food and mixes in fun themes. One night we have an Argentine Asado with grilled meats including delicious lamb from South Georgia. To round out the festivities the dining room staff dons gaucho attire. On Robert Burns day a traditional Cranachan (Scottish dessert) is offered. On several evenings one of us chooses the alternate option of ribeye steak. It is well prepared wonderful Argentine meat.
On some evenings we return to the ship lounge for a night cap. William is pleasantly surprised by the large variety of single malt scotches which are available.
On some evenings we return to the ship lounge for a night cap. William is pleasantly surprised by the large variety of single malt scotches which are available.
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