Race 9 - Day 12
Crew Diary - Race 9 Day 12: Qingdao to Seattle
04 April

The life of a victualler by Toni Wilson

It's 2.33am and we are becalmed. I have scooped out the brackish water from underneath the cooker and there is little to do on deck. It is almost a full moon and therefore we can see our limp spinnaker trying to fill from the small breathes of air that pass each side of the sail.

We have just looked at the route planner to Seattle and it has predicted we will arrive in one hundred and four days. A good example of modern technology not always being accurate. However we are realistic about not achieving the arrival window of twenty-four to twenty-eight days and believe it will be approx thirty-two days.

As victualler responsible for food rations, I am now having to consider the five days emergency food we have on board that will fuel us after the twenty-eighth day that I had victualled for. I am relieved that we bought some freeze dried food for this leg, as the fresh vegetables and meat will not last until the end. The emergency food contains very little protein, as its main function is to sustain us in the life raft if we had to abandon ship. Apparently, your body uses a lot of water to process protein and if we were in the life raft water would be rationed. Therefore our emergency rations are made up of wraps, muesli bars, tinned fruit, and wet noodles. Luckily, I went on a second food shopping expedition in Qingdao for additional porridge, rice, pasta, sauces, and noodles, and these will be enough for the extra days we might need.

Of more concern however, is our gas consumption. We have four gas cylinders on board, the first one ran out on day eight, which means we potentially have enough to last until day thirty-two. Without gas we can't cook, and if we can't cook, we can't eat. So now we are being extremely mindful and efficient in our use of the cooker. All energy on board is precious, so we conserve electricity by turning off unneeded lights, which are powered by the diesel generator.

Another concern are the non-food items such as toilet paper and antibacterial gel. With nineteen crew using two heads, and no hot water, there is potential for germs to spread very quickly. We therefore put a great deal of focus and effort into being scrupulously clean to avoid illness. I think I have enough toilet paper but will be monitoring our rate of use so we don't run out!

My carrots are turning black again, and the odd potato is starting to rot. The pumpkins are all eaten, as they were growing mould.

I change the menu every day, according to what is deteriorating and needs eating first, or how rough it is, and whether it is safe to have a large pot of boiling water on the stove. Since it's been calm, we've eaten a lot of potatoes. When it's rough, we will cook more rice as it will absorb the boiling water. So the potential of a burn is greatly reduced. On calm days, we cut up the carrots and put them in the freezer—so it's easier for the cook on a rough day.

I am happy and content with the rhythm of life on board. There is a good atmosphere throughout the team and I feel more bonded with them as each day passes.