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Cruising Cuisine: Mastering Seafood Chowder

Quick and easy to prepare, packed with flavor, and simple enough to prepare in any seagoing galley, chowder has been a mainstay in sailor’s diets for centuries. Indeed, references to hearty, healthy chowders date back to the 16th century in both France and Britain.

Carolyn’s Galley: Three Bean Salad

We were in the Sea of Cortez, and temperatures were in the high 90s. I needed a dish that wouldn’t go bad in the heat and that I could make ahead of time, preferably without heating up our boat. Three Bean Salad is perfect for times like this.

A side three-quarter view of a large, rugged expedition trawler named "PAUL JOHANSEN" cruising through calm open water. The vessel features a dark blue hull creating a white wake at the bow, paired with a cream-colored superstructure and a high pilothouse. A tall central mast holds multiple radar domes and communication antennas, while the upper deck carries a white tender and a bright yellow kayak. An American flag flies from the stern under a grey, overcast sky.

Straight Life

Once a rescue craft, this Norway-built steel trawler is the ticket to ride for a venturesome crew.

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