A challenge to meet on Open_Sailing will be a general shift of diet. Under the extreme saline conditions of living on the ocean, with only those ingredients available that can be yielded from the sea, what will we eat and drink? How will our bodies react to this environment and how can we ensure a diverse, healthy and satisfying diet? The aim of the Ocean_Cookbook LAB is to devise a guide towards exploring and using products of the sea in a new way, ranging from the DIY solutions for purifying water, farming and stock breeding on the ocean up to preparing and serving everyday and festive meals.
Peter Von Bartheld