When I was the cook aboard the Sea Shepherd, I learned a lot of things very quickly:

Photo Credit: Sam Rose Phillips
  • A satiated crew is a happy crew
  • A well stocked pantry delivers infinite possibilities
  • Knowing everyone’s favorite treats can turn around a bad attitude
  • Always cut up the fruit if you want anyone to eat it
  • Rotate your leftovers by incorporating them into a new dish
  • Popcorn is a universal treat
  • Cookies are magical
Lodos’ galley with our fabulous new Dometic fridge

What I have learned so far on our boat, is what I heard repeatedly from others who cruise, but I did not heed their warning;

Do not over-provision!

The Hallway Pantry: one of many places we store (cram actually) our foodstuffs

Remembering that wherever there are people, there will be food. It may not be your brand or type of food, but it will be there nonetheless.

We decided that on our boat, we would mostly be plant-based (vegan). We don’t feel deprived and we never really miss anything (eggs may be the exception, and then we buy local). If we have an intense craving for anything, we eat it when we’re off the boat. Simple. Easy. Low Impact.

PRO TIP: When storing foods while the boat isn’t being used – assuming you have secured your boat from outside intruders (including blocking thru hulls with water permeable materials that keep bugs from entering), we get rid of anything canned that has high acid, tomato sauces, and flours that may hatch bugs. We also ensure everything is in vacuum bags or containers with lids, just in case we do have bugs hatching – it will help contain them. Separately, we layer bay leaves and fabric softener sheets (not in the food, obviously) throughout the boat and in all drawers and cabinets. We also use small cockroach hotels (just in case) on the floors, in cabinets and drawers. Knock wood, we’ve never had bugs.

The reason to eat mainly vegan aboard was multi-dimensional:

And finally, here’s the list!

50 (or more) Must Haves for the Pantry

Kurban Bayram – An Important Holiday in Turkey

This week is the Kurban Bayram holiday – a 5 day holiday in Turkey where most businesses, all government offices and banks are closed. It also marks the first official day of travel to Mecca and can clog travel in and around the country. It’s an important holiday in Turkey as it follows the Islamic calendar (and therefore is a different date every year).

Hanging at the beach before the big celebration

This year, it falls on 8/21-25 and is also known as the Feast of the Sacrifice. In biblical terms, it commemorates Abraham’s dedication to God when he was asked to sacrifice his son, Isaac, and at the last-minute, God (or an angel of God) spared his son and gave him a ram instead to sacrifice. In Islam, it’s the same story (as most religious stories are…): it commemorates Ibrahim’s (Abraham) willingness to sacrifice his son, Ishmael (Isaac), to show his faithfulness to Allah (God).

During the holiday, rams/sheep/goats are sacrificed and used as a large feast and family celebration where gifts are exchanged. As part of the holiday, a portion of the meat is donated to the poor. In more modern times, it’s also acceptable to donate money to the poor and skip the animal sacrifice part altogether. Like Thanksgiving in the USA, it’s an important charitable time of year where family and friends get together to celebrate and give thanks. And, like Christmas, it might be one of the few times a year that a non-practicing Muslim will go to a mosque to attend the morning prayer.

There are government dedicated areas where it’s allowed to conduct the sacrifices. We passed one of these yesterday in rural Datca where many animals were in a corral awaiting their grisly fate. Thankfully, we weren’t there long enough to see any action.

If you travel to Turkey or any Islamic country, you should always check their religious calendars and holidays as travel can be disrupted. However, it’s interesting to be here during these times as you learn something culturally relevant, too.

We attended a large neighborhood potluck last night celebrating as a community. Everyone brought something to share, and the wood fired oven on our property was fired up all day yesterday (for the first time!) to slowly roast the sheep and make fresh bread. Everyone wore white, and there was music, wine, some dancing and much discussion of the state of the neighborhood’s infrastructure. A fun night and great way to make new friends.



LIFE ABOARD LODOS: “a day in the life”

While we have been reporting on our whereabouts, I thought it would be good to post a “day in the life” of the Lodos crew (aka Jodi & Kirby).

Generally, our day starts when the sun rises. It’s hard to stay in bed when the sun comes streaming through a porthole window or overhead hatch; you only have to turn over in our bed to look outside to see the bright blue sky mirrored in the turquoise waters that surround us everyday.

In several towns or marinas, they also have a cruiser’s net, which is usually broadcast on VHF channel 22 around 8am. It’s a helpful and hilarious summary of the goings on of the area and almost always includes: emergencies and urgent issues, weather, wind, tides, a peso report, advice, swaps & trades, local news, and the occasional joke. I found a great endodontist and a (free) aluminum pole for my chamois mop on such a broadcast. It’s a fascinating peak inside the cruiser lifestyle.



We have been trying to stay in/near places that have wifi or Telcel service, so that I can do some work part-time. Kirby has another project in the works as well, so he spends a few hours a week on this, too. I have a few perches where I like to work – out in the cockpit under the bimini where it’s shady, or inside at our salon table. In a marina, I may use a conference room in a marina or sit in a common space where the wifi signals are stronger.


Breakfast consists of cereal, fruit, smoothies in the Vitamix or oatmeal. There are always boat projects to complete, some more urgent than others, but it’s likely we’ll complete something everyday to ensure the boat is working properly.

We have been cooking on the boat a lot, and with the heat, we eat less and usually vegan/plant-based meals. Kirby has mastered the art of breadmaking in this Japanese machine (Zojirushi) that makes a small loaf perfect for two people over a few days. We need to ensure our boat batteries are charged up because it takes a lot of energy to run this thing – usually the solar and wind power can keep up, or we will make bread when we have the engine running or are making water. My favorite piece of kitchen equipment is my small Lodge cast iron pan, which we use almost everyday! This is honestly the best $15 I have ever spent.

For making water, we have a reverse osmosis water maker onboard that makes about 36 gallons of water/hour. So, we try to run this every few days to keep our tanks topped off.  Do you know how much water you use a day? We do! 🙂 I challenge you to track it for a few days and figure out how you could shave off a couple of gallons. It’s pretty interesting, and there is nothing like limited resources to make you acutely aware of how much you use, so you don’t run out!

Afternoons are usually spent cleaning, cooking, reading, working, writing, swimming or napping. If we are in a harbor or bay where we know people, we might also spend time having an afternoon cocktail or catching up on sailing news and weather. We have a bathtub and two showers on board the boat, but usually, we shower off the back of the boat, after a swim. One of my favorite things on the boat is our outdoor shower nozzle which gives us hot and cold water. Showering outside is a luxury that few people get to experience, but it’s oh so much better than showering inside – give it a try sometime!

WindyTY screengrab


We check the weather multiple times a day. Actually, we are kind of obsessive about it as it changes frequently (well, not in terms of rain or sun but in terms of wind and direction). If we don’t have access to internet, we can download a quick weather file using our satellite phone (we have an Iridium Go) or our SSB Radio. I like to triangulate the sources by checking WindyTY, PredictWind, Windfinder and tide charts.





As the evening rolls forward, we might play a game, shower, do some laundry or prep for dinner. If we are staying in a marina, we might go out or take a stroll after dinner. While on anchor, we almost always cook, and we can go for days without touching our feet on land, which gives us a bouncy, rolling feeling when we finally do step on land.

And, for years, Kirby has been after me to watch Game of Thrones, but I have resisted,…until now! We have all 7 seasons on a hard drive, and we’ve been watching in the evenings. We are just starting Season 5, and I’m finally hooked. Spoiler Alert: everyone dies! 



Cooking on a boat

A few of our favorites!

by Jodi

Little did I know just how much my experience aboard the Sea Shepherd would inform just about everything I do on Lodos on a daily basis, and the most valuable skill I learned was full time cooking on a ship. On Sea Shepherd, I was the cook/chef for 12-18 hungry workers, 3 meals/day; our ships are all vegan, out of respect for the very wildlife we are trying to protect.

Other than the environmental and health benefits of an all plant-based diet, it’s easier on the ships’ systems, including refrigeration and waste. While underway, Kirby and I eat vegan/all plant based. It’s been really fun and healthful. With a small exception (I recently found some fresh brown eggs in Turtle Bay that I couldn’t resist), we have been eating this way for a couple of weeks now. When we get off the ship or grab food on land, I still pretty much eat vegan, but this is Kirby’s chance to grab a taco or other local meat-inspired specialty.

Coconut curry with kale – yum!

While underway, we haven’t been eating a lot – you just don’t get that hungry while being out at sea for days on end – but we do try to cook some things in advance that can be eaten cold or heated quickly. And, the simpler, the better – if it can be made in 1 pot, even better!

For inspiration, I love the following cookbooks: Minimalist Baker, Thug Kitchen,  Oh She Glows, The Boat Galley, and the official Sea Shepherd cookbook. I also bought a small 10 1/2 inch Lodge Cast Iron skillet that we use almost everyday. Not only is it durable and tough on a boat, it also gives us some extra iron in our food. Another must have item for the boat are silpats or silicone baking sheets. They are flat, easy to store and provide a great non-skid padding for things I’m storing in the oven while underway.

Here’s a list of some of our menu items so far:

  • Coconut curry sweet potato & kale over rice
  • Wild mushroom risotto with cashew parmesan cheese
  • Potato salad w/ red onions & relish
  • Spicy Black beans over rice
  • Quesadillas with spicy veggies & 2 types of soy cheese
  • Tostado salad with hummus, tomatoes, kale & cilantro
  • Pain perdu – a version of french toast
  • Sandwiches – ranging from PB&J/AB&J to deli/veggie sandwiches
  • Hummus & veggies