THE GALLEY

The Adventuress' Heart and Soul

What happens in the galley?

Crew Member Alea, right


The galley is commonly called the heart and soul of the ship, housing the main diesel stove named "Sadie" on the Adventuress. The galley is where food is cooked for main meals and the warmest part of the ship in cold months.

The people who cook for the crew and participants are called Galley Coordinators, and their main job is to plan, source, and prepare meals for everyone. And although each individual has their own preferences and approaches, Galley Coordinators never fail to respond to each issue with patience, flexibility, and humor. When it comes down to the details, cooking on the Adventuress can be a bit peculiar to the common eye, and you can find out more about what that's like down below!


Executive Director Catherine

Galley Coordinator Amanda, right

How is food kept cold?

Upper reefer compartment, 2022

The refrigerator in the Adventuress, also called the reefer, was built in 2014 and is one of the most technologically advanced systems aboard, being 3 times more energy efficient than the reefer before it. It was custom built by volunteering woodworker Bob Downs with the help of donated insulation material.

Compared to a refrigerator you might have in a house, the Adventuress' refrigerator is a bit different.

First, normal refrigerators have to cool their refrigerant by exposing it to room-temperature air in your house. However, air can't absorb a lot of heat on it's own (this is why refrigerators need fans to circulate hot air away!). On the Adventuress, the refrigerant passes through pipes that go outside the hull and are exposed to seawater. This is because sea temperature is generally much colder than air temperature and water conducts heat much faster than air! This means the sea is very efficient at naturally carrying heat away without having to use extra electricity for systems like fans.

Second, to make the reefer extra efficient, the fridge box is insulated with Dow Corning aerogel vacuum panels. Aerogel is a really low-density solid gel- that is to say, it is really porous and has many microscopic pockets of air. The air in these pockets can't move around very much, so any heat on one side can't be carried through by moving air (it's the opposite of how fans spread heat by moving air). This means that the reefer doesn't let much heat sneak into the fridge box so it stays cool for a long time even without activating the refrigeration system. An additional bonus is that since aerogel is mostly air, it's extremely light, an important factor to think about when designing a refrigerator on a portable vehicle.

The reefer on board, however, is quite small and can't possibly fit the ingredients a Galley Coordinator needs to supply a multi-night trip! There's an easy solution: belowdecks is kept quite insulated by the surrounding sea, so many nonperishable items and some vegetables can be kept cool simply by being stored in small pockets close to the hull.

In order to resolve the lack of refrigerator space, be more welcoming to those with various food restrictions, and further Sound Experience's sustainability mission to eat lower down on the food chain, a collective decision was made to only make vegetarian meals on board. In fact, Adventuress’ galley is a certified vegetarian kitchen!

Diagram of Refrigerator Concept, 2022

Want to learn more about how refrigerators work? Click here!

How does a refrigerator on a ship work? Well, the main components needed are a compressor, a condenser, an evaporator, an expansion valve, and some refrigerant (a nontoxic fluid). As well as the fridge box, a box with insulation. Don't worry if you don't know what those are yet.

Conceptually, a refrigerator does not "create cold". Instead, it works by moving heat from inside the fridge box to the outside. The way it does this is by manipulating the processes of evaporation and condensation, switching the refrigerant that passes through the system from a gas to a liquid and back again.

In our refrigerator parts list, we stated that we needed a condenser and an evaporator. You might already be connecting the dots here. The condenser will be the pipes where our refrigerant undergoes condensation, the process where a gas turns into a liquid. In our everyday lives, this happens when there are large differences in temperature. Ever have a can or glass of a cold drink "leak", or form droplets on the outside? That's water vapor (water in a gas form) that was floating around in the air hitting the cold surface and having it's heat stolen by the drink, turning into a liquid in the form of small water droplets. The evaporator pipes will house the opposite process, where liquid turns into a gas. It takes heat for this process to work: a pot of water must come to a boil in order to release steam, changing liquid water droplets to water vapor gas. This is what will make the inside of the refrigerator cold- when the refrigerant turns from a liquid to a gas, it will take heat from it's environment- the inside of the cooler box.

In those examples, evaporation and condensation were triggered by changes in temperature. But we want the reverse: we want to force the processes of evaporation and condensation to happen in order to create a change in temperature. This is where the compressor and expansion valve come in to play. By fiddling around with the pressure of the refrigerant, we can control whether the refrigerant is a gas or a liquid.

The compressor is kind of like a vacuum, or a pump. It's main purpose is to move the refrigerant through the pipe system by sucking in refrigerant from one side and pushing it out the other. Another effect of doing this is that on one side it creates a high pressure by stuffing it with as much gas as possible, while creating a low pressure on the other side by sucking out as much gas as possible. The expansion valve helps keep this difference in pressure: in simple terms, it's a wall in the system with a really small hole. This creates a bottleneck in the cycle, like when lanes of traffic merge together, slowing down everybody. This means a one side is stuck with high pressure while the other side has very low pressure.

Now we have all the components: a condenser outside of the fridge box where gas is under a lot of pressure, forcing it to condense into a liquid and release its heat into the environment. This liquid passes through the expansion valve bottleneck and finds itself in the evaporators inside the fridge box, in a low pressure environment that forces it to expand into gas form again. In order for the liquid to evaporate, it sucks heat from inside the fridge box. The compressor carries the warm gas away out of the fridge box and through the system again!

The last pieces to add to our refrigerator are electric controls to adjust the temperature inside the cooler box by controlling when the compressors kick on and off.

How do we handle our drinkable water?

Participants cheer with filled water bottles, 2022

It's important to save potable (drinkable) water on the Adventuress for two reasons: the storage of potable water is limited, as well as the storage of gray water (waste water).

Did you know? The foot pump sink has a charcoal filter to make drinking water taste better! Charcoal filters are made of activated charcoal, which is charcoal that is treated with oxygen, steam, and intense heat to open up tiny pores on its surface. These pores maximize the surface area of the charcoal. Charcoal is adsorptive, meaning it chemically attracts the impurities that are found in water and traps them in their surface. Charcoal filters are especially good at removing chlorides and sediments from water!

Galley at home!

Shipmates Together was Sound Experience's virtual media-sharing program that was begun to continue sharing information with the public even during the COVID pandemic.

Every Monday was "Recipe from the Galley Monday", where those who worked in the Galley shared their favorite recipes in a Facebook post. This recipe for "Public Sail Cookies" is taken from one of those posts and was shared by Claire Gaskin, a Galley Coordinator from 2018 to 2019.

As the post says, please make sure you make a batch of these and enjoy them with tea or coffee and some nautical yarns with a fellow rover. If you would like to search through more of the Adventuress' favorite recipes, check out the Shipmates Together website.

Also, these cookies are vegan! The recipe is on the right.


Public Sail Cookies Recipe

Claire Gaskin (Galley Coordinator 2018-2019)


Claire shares a little tidbit about her memories with these cookies: "The public sail cookie recipe is a classic on Adventuress, and had been around long before I first stepped foot on board. I couldn’t tell you how many of these cookies I made in my time as [Galley Coordinator]. The number is probably well over 300.

On one particularly memorable day in the galley, I was making my second round of cookies for the day (back to back public sail day) and it was quite windy up on deck. Adventuress was heeling significantly, and I was adjusting the position of the various dishes on the counter as we tacked. In one unfortunate second the boat lurched.

I watched as some salad dressing leftover from lunch slid off the counter and spilled all over me and the galley sole boards. I was staring at the slippery mess when the Program Coordinator walked into the galley and, before I could warn her, promptly slipped and fell. We both stared at each other in shock and then burst out laughing. She was not hurt and it was just one of those funny moments that happen often on board Adventuress. A moment I will not soon forget."

What does it mean to be a Galley Coordinator?

Life as a Galley Coordinator on the Adventuress is quite an adventure.

To learn more about it, we interviewed Becky Christoforo, who worked 3 years on the Adventuress as relief Galley Coordinator, full time Galley Coordinator, and winter maintenance crew. Her background is largely in food advocacy and food justice, which she works in currently after her time with Sound Experience.

Below are some of Becky's stories, memories, and reflections in response to some questions:

Becky, Relief Galley Coordinator, 2016

What were the most challenging parts of your job?

Keeping Everything Steady

“Of course, there is the logistical aspects of cooking on a ship that was moving...

I remember one time... we were on a pretty deep heel and a cast iron just flew off the countertop and landed inches from my toe, and took a chunk of wood out of the soleboards! Things like that: eggs rolling off the counter, making cookies and having them spread across the cookie sheet in an oblong shape... those were always challenges, but they were also part of the adventure.”

Long Hours

“The hardest part for me personally were the hours. Starting on October nights,

getting up at 4:30 in the morning... and then you really do work for most of the day and don’t go to sleep until really late at night.”

Sorting Storage

"And then of course, making do with the storage space because there’s so little storage on board. There was no freezer when I was there, just a little shoebox of a refrigerator, and then we would get these big donations of vegetables from local farms... we couldn’t always choose what we were going to have to store because we had to take advantage of the donations, so that was always a challenge playing Tetris back there.”

Cooking for Everyone

"I still cook some of the food I made on board, since you really learn how to cook for a large group efficiently...

Every trip has it’s own slew of dietary restrictions... so you can have severe allergies on board,

which you have to be really careful about because [the ship] is such a small space...

if someone had a peanut allergy we would sometimes take all the peanut products off the boat before the trip and put them up in the trunk of someone’s car or sequester [them] somewhere deep in the cabinets..."

What qualities do you think are most important in being a good galley coordinator?

A Calm Haven

"On the Adventuress, the galley is like, the heart of the boat- the physical heart of the boat... so folks would come in the galley

when they needed a break from everything else that was going on in the ship, [when] they needed to get warm, nourished, or if they just needed to rest.

Some people would get a bucket and sit down in the area between the beans and the oil."

Caring for Others

"There is a quality of care-taking that comes with being a galley coordinator, and I think everyone approaches it differently, but I know that for me it felt very rewarding to be able to offer that others.

To offer an ear, or to just sort of sit with folks, or to play some music... and just sort of be away from everything going on up above. "

Shouldering Trust

"Knowing what they decide to eat on a daily basis... for people to put that kind of trust in you is a big responsibility.

And so you have to be a good listener, you have to be compassionate, and you have to put others’ needs first.

Those were definitely cultivated in me on my time on the ship."

Were there any moments where you felt especially proud of your job as a galley coordinator?

Knowing the Community

"There’s a real joy when people would come down and be really excited by something you managed to get them-

you know, because the budget wasn’t unlimited...

when you realize that three crew members are obsessed with sour gummy worms, and you get them some...

just little things like that that can really take someone’s day from being really challenging to rewarding and comfortable.

The small things that people couldn’t do for [themselves], the galley coordinator has to sort of step in and [advocate] for others."

Natural Chefs

"On each trip, there would be a handful of kids who would gravitate towards the galley... my favorite thing was to have a couple of kids down participating with me. In several cases kids went on to become chefs or study cooking or work in kitchens because they realized their love for cooking, which was really fun."

A Safe Space

"And there were also kids who found that being up above [on deck] wasn’t the most comfortable for them, so having this enclosed, warmer, somewhat controlled space can help when they’re feeling overwhelmed or cold... that was always a powerful thing..."

Are there any larger lessons that you still carry with you?

Home

It’s hard to say what it’s been like, having lived on the boat for so long, and to consider it my true home,

and by extension, the Puget Sound and Salish Sea my home for so long... I miss it all the time....

My heart is still in that region, I love that part of the world so much.

Connecting with Others

I carry all of the relationships [I made] and they are all still dear to me, all the connections I’ve made...

You’re so present on the boat because you can’t really afford not to be- you don’t have a cell phone, you’re not on the computer,

you’re just working in this sort of, insular life, but it’s also beautiful because you’re not grappling with the outside world.





Created by Ellie Chew, 2022, as part of a Science Communication Internship.

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