When most cruisers set off to remote places they regard provisioning as a necessary evil and part of the preparation of the boat. Having to forage for food during the cruise is definitely not part of the agenda. However, three young Canadian sailors are turning that concept on its ear by sailing in search of a novel adventure on the wild side - new ingredients to make fresh culinary creations!
The route of the Tiki (they think) - .. .
The crew of Tiki, a 29foot sailboat, set sail a couple of weeks ago to find, forage, farm and fish all the food the crew will cook and eat during a month-long journey on the water and islands between British Colombia's Victoria and Desolation Sound.
They've been be dining gourmet style, thanks to one of their crew, chef Janusz Urban, who is one of two chefs on the savoury side of Feys and Hobbs Catered Arts in Victoria.
'I go to people's houses and make awesome food at parties. I get excited to go on site and broadcast what I love to do,' he told Larissa Johnston of the Times Colonist.
He's been exploring that passion during The Foragers Galley journey with Arran Jackson, 23, and Brendan Harris, 24.
Tiki - .. .
Although they have hit one rock and narrowly avoided disaster, the three young men have shared their creations with others they met along the way.
As well as foraging in the wild, they have also been visiting farms, sharing and swapping ingredients with growers.
'If anybody's really proud of the food they're producing or if anyone knows of places that are abundant in some kind of food, that's what we're looking for.'
Wild edibles found by the boys on Vancouver Island - .. .
One way to learn a lot about a place and its culture is by the ingredients available and how people prepare them, said Harris, the captain and owner of Tiki.
The journey is about connecting food to a time and a place, so they created the term 'locational feasting.'
'It's being at a spot, getting food from right there, cooking it right there and having that represent where we are,' Urban said.
While when they began they didn't know exactly where their journey would take them, they did have a rough guide of destinations picked out on the map.
'Sailing and foraging is really opportunistic. If you find a spot that's just so abundant with things, you'll stay,' said Jackson, who is documenting the trip with video and photographs.
'Vancouver Island is the perfect breeding ground for living off the land.'
However, it hasn't been all smooth sailing, as this entry from their log describes:
The night that followed was absolute trash, by which I mean our boat got absolutely trashed by the midnight swell. The wind and the swell were perfectly perpendicular meaning we were broadsided by the waves and got rocked all night long. Without getting a second of sleep by 4:00 am and the swell picking up, I grabbed a tiny backup anchor and towed it out behind us in Skillet to drop and align Tiki so she would face the swell. By 5:00 am the tiny anchor had dragged, Skillet had been thrown around by the swell and the aluminum handle used to tie it up had ripped right off Skillets frame, and now our sweet dinghy was crashing against Tiki making lovely grey gashes all along her hull.
The crew of Tiki - photo by Larissa Johnston - .. .
... and that wasn't the end...
To follow the adventures of the three gourmet sailors, go to their website?nid=87014