Cuisines on a Cruise

 

CUISINES ON A CRUISE

Written & Designed by Angikar Roy

Graduate Student, University of Kansas

As a student of Tectonic Geodesy, I was thrilled to join the 2024 Cascadia Research Cruise, a leg of the Near-Trench Community Geodetic Experiment. Our adventure began at the Port of Astoria, Oregon, where we first laid eyes on the majestic Research Vessel Atlantis. Navigating through the ship’s intricate network of hidden stairs and narrow corridors, we soon discovered the messdeck, a place that had become a culinary haven throughout our journey. No matter you’re hungry or not so hungry, you can head up to the galley for messing around!

The Messdeck Area

Contrary to what its name might suggest, the messdeck is far from messy. It operates with a well-orchestrated discipline. While there are designated mealtimes for breakfast (7:10-8:10), lunch (11:10-12:10), and dinner (17:10-18:10), the galley is always open for those looking to hunt for leftovers at any hour of the day. Additionally, a cheese-focused snack time at 3-3:30 every afternoon adds a delightful touch to our daily routine. The galley boasts a 24/7 supply of drinking water, hot coffee, tea, milk, fruits and a deck of snacks, ensuring that we’re always energized, whether we’re on a busy shift or standing the night’s watch. 

(left to right) Esteban Perez - Mess Attendant, Sarah Epton - Cook,
Benjamin Meyers – Steward

From the very first breakfast, Sarah and her small but mighty crew—Benjamin and Esteban—have warmly welcomed us with a quick check-in, asking, “How are you doing today?” Ben, with his easygoing nature, has made it a habit to call us by name before each meal, making us feel right at home. Though I don’t get a first name which can be uttered effortlessly (at least for those having a different mother tongue other than baby languages of ‘Sanskrit’), Ben seemed to get it pronounced so nicely. The self-serve line-up of items has always offered a bounty of flavors, with meals that strike just the right balance of sweet, sour, and spice. Initial small talk at the table quickly transformed into lively conversations, turning mealtimes into delightful social gatherings.

Glimpses of the Multi-cuisines

The galley team has been incredibly thoughtful in their menu planning, ensuring that everyone has options, whether they are lactose intolerant, vegan, or have food allergies. They just made sure that no way you will go hungry on this ship. Each meal’s ‘Board of Menu’ never fails to surprise and delight us with its unique and uncommon (few for me) listings. For meat and fish lovers, the offerings have been a veritable paradise. We’ve savored beef, chicken, pork, and duck, as well as a variety of seafood including shrimp, salmon, cod (two types!), catfish, corvina, and sea bass. And who knows more might be on the waitlist!!

Not a 'Board of Lies'

Of course, the ship has been “dry” – that makes sense very much. The stress of deploying multifaceted seafloor instruments amidst the challenges of time and tide has been alleviated by the comfort of the meals we enjoy each day. Despite the limited resources, data caps, and occasional bouts of motion sickness, the excellent food and the camaraderie we build up onboard have kept our spirits high. The never stopping sway of the ship lulls us into restful sleep each night, ensuring we’re ready for the next day’s adventures. Didn’t mention the name of various dishes as it already got quite long so far. But I have a snapshot of dishes that blew our taste buds at some point of the cruise (will be posted soon!). Suffice it to say, the culinary experience aboard the Atlantis has been nothing short of extraordinary, adding a flavorful chapter to our scientific voyage . . . .

Those literally blew our taste buds

An informal survey on Food Dishes 

All Photo Credit: Angikar Roy

©Angikar Roy (a.roy@ku.edu)