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Expedition
to the Mariana forearc
Mar.
23 - May 4, 2003
Day
6, March 28
(click
on any image for the larger version)
| Day
6- Yesterday, after taking the gravity core, the Jason Team placed
3 transponders around the summit knoll of Celestial Seamount so they
can navigate the area during the DSL-120 survey. After dropping the
transponders, the ship goes back over the area to get exact locations
for each. During this time, the ship’s multibeam sonar records depths
of the seamount and a basic chart is produced to use during the DSL-120
survey. The DSL-120 was deployed at 1915 and the survey continued
throughout the night. |
| This
morning the mapping continued and, if all goes well, will continue
all day and through the night. The ship’s crew continue their watches
keeping the ship running smoothly. The Jason Team keep watches in
the control van and computer room maintaining appropriate depths on
the DSL-120 fish and keeping the ship on a predetermined course. The
course over Celestial was set at 8 transects and will result in a
highly detailed map of the seamount. |
Patty
plotting for DSL survey. |
| The
scientists continue with their projects while the graduate students
and I stand watches in the control van. The watches are currently
a 1-person job, so we each stand just one 4-hour watch a day. I’m
the late afternoon watch so I miss the sunset. Actually, I do get
to see it but it’s just not the same on a TV monitor. |
Hasheem
with HUGE pan in the kitchen |
This
afternoon I took a tour of the galley. Also called the mess, you would
probably call it the kitchen. The galley sinks, counters, and storage
areas are stainless steel and immaculately clean. There are two convection
ovens. Convection ovens actively circulate the heat for more rapid
cooking times than the oven in your kitchen. There is a large grill
over one of the ovens and a large stove top over the other. There
is also a convection steamer that is great for vegetables. It can
cook asparagus or broccoli in 60 to 90 seconds. My favorite utensil
was THE frying pan. Big enough for a duck pond, the cook uses it daily
for stews, stir fries, and jambalayas. |
| The
maximum capacity of the ship is 58 people. There are 43 of us this
trip. That’s a lot of food and a lot of cooking. The cook is called
the Chief Steward. There is also a Second Cook and a Steward Assistant
who calls himself the Mess Man. We eat very well. Meals become a highlight
of life at sea because there are few other diversions. I am told that
after time, tempers flare, personalities clash, roommates get on each
others nerves, technicians become temperamental—good food is no longer
a treat but a necessity. We shall see. I can’t imagine anything but
harmony at this point because everyone gets along so well (but then
again, this is only Day 6). |
Mess
Hall (where we eat) |
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The
cooks make the shopping list and order via e-mail. They have agents
who shop for them in foreign ports but in Seattle, their home port,
their office does the shopping. They purchase in large quantities
by the case. Whenever possible they buy extra large quantities in
the U.S. because they get products with consistent quality.
The
ship has a large dry store room, and large walk-in refrigerator
and freezer. Fresh produce, vegetables and fruit, if properly processed
and transported can last on the ship up to 30 days. The fresh produce
currently on board was purchased in Guam so most of it already traveled
long distances from the U.S. or the Philippines--30 days is probably
overly optimistic.
The
food, galley, and storage areas are amazingly bug free. The cooks
do see weevils occasionally when they get food from tropical ports
(like Guam). They try to keep the weevils in check by keeping the
food at low temperatures and are experimenting with bay leaves which
are said to be a weevil deterrent. This kitchen is cleaner than
my kitchen at home.
|
Lunch
Layout. |
The
cooks and galley crew work long hours. They start breakfast at 0600
and are already making plans and beginning the preparations for
lunch and dinner. They don’t call it a day until 1900. They obviously
enjoy what they do because they always have a ready smile for everyone.
Food
doesn’t stop with meals. There is a microwave oven available and
leftovers in the refrigerator. There is a wide range of snacks and
drinks available all the time. Jim,
a grad student, tells the story of his first ocean expedition. “I
was a poor undergrad, conditioned to living on a tight budget. Unlimited,
good food and being alone on the night shift resulted in a 20-pound
weight gain—one pound a day for each day of the trip.”
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Science
Summary - Day 6, March 28
Science
Objectives, Day 6:
The
sixth day of the cruise, March 28, will be spent surveying the summit
region of Celestial Seamount with DSL-120. The high-resolution DSL
120 maps of this and other seamount summits will be used to define
targets for Jason 2 lowerings in the latter part of the cruise.
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