There are a lot of simple pleasures to be enjoyed on a windjammer cruise, not the least of which is boat-made ice cream. In keeping with the everything done fresh and by hand traditions of the fleet's galleys, ice cream on the windjammers is made in old-fashioned, hand-cranked ice cream churns. Making great ice cream requires team effort and a lot of fun. 

It's shrimp season in Maine and one of our favorite winter activities is stopping by the road-side stands for the freshest shrimp possible. Once I stopped to buy some as the sellers were getting a delivery — the shrimp were still wiggling! That's fresh!

With National Sticky Bun Day — February 21 — done and dusted for another year, we offer three of our twelve versions of  this delicious breakfast treat. We serve it on all 12 of our historic windjammers, on nearly every trip from May to October and can attest nothing is quite as pleasurable as waking when the sun rises over the sea, sniffing the mouth-watering aroma of yeasty, cinnamon sweet rolls, baking in the wood-fired oven.

So, today is a day of rest (not really, with the wood pile still waiting, but I like the concept). I was inspired by our long-time schooner cook Mary Barney’s doughnut recipe to try my own hand at it. Mary Barney is famous up and down the coast for her baking. Used to be when she lived out on Monhegan Island she would make doughnuts for the fishermen and women on trap day, the first day of their fishing season. She worked 25 summers at the Trailing

Being out on the water is a sure way to work up an appetite — even if you’re just watching the waves or taking pictures of lighthouses. Throw a day of hiking into the mix and you know you’re going to be hungry.

One day during our sailing and hiking trips we serve what we call "Deli Lunch." It's a smorgasbord of assorted bread, rolls, and wraps that