Slow Cooking (with a Solar Oven) on a Slow Boat

Heather McCarthy has been sailing with her husband, Dan, and their three daughters, the “McMermaids” since 2011. They are currently cruising the Florida Keys, Dry Tortugas, and the Bahamas onboard s/v Jullanar.


The McMermaids (Calypsa, Jelena, and Marina) are preparing to solar-cook white rice and chocolate-chip blondies. Summerland Key, Florida.
Photo taken by Heather McCarthy.

What kinds of foods do you cook in your solar oven?

I love to prepare dishes in the solar oven that I wouldn’t dare cook on my galley’s 2-burner propane stove – foods that require long cooking times like rice, dried beans, roasted meats and vegetables, potatoes, stews, chili, etc.

I feel great about saving propane and sparing everyone from the “dinnertime sweat” by keeping the boat cool in the late afternoon.

Our sailboat does not have a propane oven, so I use the Solavore Sport solar oven to do ALL baking – bread, cakes, scones, muffins, cookies, pizza, pies, etc.  I have tried stovetop ovens with little success – some part of the dish usually burns.  However, the baked goods coming out my solar oven never burn and are always crowd-pleasers!

In the galley of s/v Jullanar, Heather is preparing a small, 4-pound whole chicken to roast in the solar oven.
Photo taken by Calypsa McCarthy


The golden, juicy roasted chicken after 4 hours at 275°F in the solar oven! My kids said it was the best chicken they’ve ever had! Summerland Key, Florida.
Photo taken by Calypsa McCarthy

What kinds of adaptations do you make to your recipes for cooking in the solar oven?

A solar oven cooks like a crockpot or slow cooker (low temperature, long cooking durations).  While the boiling point of water (212°F) is achieved, very little water evaporation takes place.

That means that you can and should add slightly LESS WATER to your rice/grains, dried beans, chili, stew, and soup recipes.  One cup of jasmine rice to 1 2/3 cups of water turns out perfect for me every time.

You don’t need to add ANY WATER to cook hard-boiled eggs, corn-on-the-cob, potatoes, and other vegetables that you might boil in a pot a water on the stovetop.

Can you bake bread in it?  If so, how long does that take?

Oh yes!  Bread baked in the solar oven is delectable!!!

I have had excellent results with basic white bread, cornbread, and a variety of sweet breads like pumpkin or banana breads.  I try to keep the loaf size small, or spread the recipe between the two black granite-ware pots to keep cooking times shorter.

Cooking times depend on the internal temperature of the solar oven, which, of course, depends on the sun’s intensity at the time.  For baking, I want the solar oven to be in its highest temperature zone when I place the dough into the oven – at least 275°F.

I achieve this in two ways:

  1. Pre-heat the oven for 20-30 minutes,
  2. Use the reflectors – the more light rays diverted into the oven, the hotter it will get!

Today, I cooked a small loaf of garlic and herb bread in 60 minutes with reflectors on and an internal temperature of 300°F.  Everyone on the dock was salivating as they could smell it baking!

Baking bread in the solar oven is easy!
Use a bread loaf pan, split the dough between the two graniteware pots, or place the loaf on a cookie sheet. An 11” x 17” cookie sheet fits nicely in my solar oven, when raised up on two empty tuna cans. You can fit a muffin pan into the oven in this way too.
Summerland Key, Florida.
Photos taken by Calypsa McCarthy.

How long does it typically take you to cook a casserole, rice and beans, stew, etc.?  What time of day do you typically place your dish in the oven?

When estimating cooking times of dishes such as these, try to change your mindset from “oven” to “crockpot.”  Think about how your crockpot at home has time settings like 4, 6, 8, 10 hours – these are comparable to solar-cooking times.  My crockpot at home cooks at 200°F on its “HIGH” setting.  At 275°F, the solar oven cooks rice in about 1 ½ hours, roasts a whole 4-lb chicken in 4 hours, and cooks dried beans (soaked overnight) in about 6 hours.

As long as you start thinking in the morning about what you want to cook for dinner, you can ensure that you have you enough time.

If I am going to cook roast beef, pulled pork, or a whole chicken, I’ll need to start the cooking at about 10:00am, in order to give the dish up to 6 hours of bright sun to fully cook. Occasionally, my kids have begged to eat at 4:00pm, because dinner was basically done in the solar oven and smelled so good! Why not!?!

When cruising with three children gets a little crazy, I simplify meals by cooking box mixes like these in the solar oven. Here are “before” and “after” photos of boxed rice and beans and country white bread. I place baked goods on a sheet of wax/parchment paper for easy removal and clean-up. Summerland Key, Florida.
Photos taken by Calypsa McCarthy.

How often do you have to finish cooking a recipe on your propane stove or propane oven?

In this regard, solar cooking is a bit like cruising – if you try to force things in less-than-ideal weather, less-than-ideal things will happen!

I did this once….  A week in advance, I invited guests over for a Saturday night meal of “solar-cooked pulled pork and rosemary scalloped potatoes.”  Well, Saturday ended up being a cloudy day, and the pork didn’t cook.  It went back in the refrigerator to wait for a sunny day, and we ordered pizza for dinner!

Just watch the weather and pick sunny days (air temperature doesn’t really matter), and you will rarely (if ever) have to finish a dish using propane.

When baking pizza in the solar oven, our results are fantastic when we brown the crust first. Then, add sauce, cheese and toppings, and bake until the cheese is melted and bubbly. Summerland Key, Florida. Photos taken by Heather McCarthy.

How hot does a solar oven actually get?

Our youngest McMermaid (8 years old) baking an apple pie in the solar oven. You can see that the lid of the oven is cool enough that she can touch it with her bare hands, while handling the pots inside requires an oven mitt – the pots and food are very hot at around 300°F.

The Solavore Sport is engineered to withstand temperatures up to about 325°F.  I like to keep an eye on the oven temperature gauge, and if it starts to climb above 325°F (I’ve seen it do this on very hot, sunny Florida days), I just take the reflectors off or turn the oven slightly away from the sun to bring down the temperature.

Does the solar oven get hot on the outside?  Do you have to place something under the oven in order to cook on your deck?

When cooking, the black, exterior base of the oven feels barely warm to the touch.  This oven’s thick insulation keeps the heat inside, and the outside stays cool.  The lid can feel slightly warmer, but we can still comfortably lay our hands on it.

I have no fear of my kids playing right beside the oven, and I can cook directly on my boat’s deck without anything under the oven.

McMermaids cooking directly on the foredeck of s/v Jullanar – Spanish rice and brownies! The outside of the oven stays cool to the touch. The kids just had to “test” the brownies to make sure they were done! Eau Gallie Yacht Basin, Melbourne, Florida. Photo taken by Heather McCarthy.

Can solar cooking start a fire or burn food?

I can’t imagine a scenario in which the Solavore Sport could start a fire.  The average internal temperatures (225-275°F) of the oven are low enough that it is extremely safe.  Even if a piece of paper accidentally found its way inside the oven with your food, it would not catch on fire (it’s easy to remember the average temperature at which paper catches fire and burns, because author Ray Bradbury named his famous book after that temperature — Fahrenheit 451).

Likewise, the relatively low cooking temperatures of this oven prevent foods from burning.

Believe me, I’ve tested this!  When I first started using this solar oven, everything cooked faster than I expected, so I ended up with a couple over-cooked, yet quite edible, dishes.  Learn from my experience….  Cookies bake FAST (20-30 minutes), but, if left in too long, they simply turn dark golden and crunchy — still yummy!

My best example is banana bread that I forgot about and left in for 4 hours (it cooks in 1 hour).  When we tasted the golden banana bread, we realized something magical had happened!  The bread wasn’t dried out or burned, but the sugars had caramelized!  This created a delicious, new, caramel-flavored banana bread!

Not burned! Banana bread left in the oven too long did not burn or dry out, but the sugars caramelized into a moist, delicious “new” flavor!

Where do you store your solar oven aboard?  Can you store it on deck?

I’m often asked questions about storage!  When bringing any item onboard, every cruiser has to carefully consider the value of the item versus the space required to store it.  We REALLY do — we’ve got five people cruising full-time for six months onboard a 29′ sailboat.

In response, I love this quote from s/v The Red Thread’s blog regarding a wafflemaker… “The last thing we wanted was to weigh down The Red Thread by hoarding unnecessary nonsense. “HOLD IT – doesn’t a waffle iron fall into the unnecessary nonsense category?” you ask. Well, I suppose it depends on how much you like breakfast!”

Same idea with the solar oven — I LOVE solar cooking, so I’m going to make room onboard for my solar oven.  I derive great rewards from using and teaching others about the fuel-free, planet-friendly, time-saving power of the sun!  So, for me, it’s worth the space sacrifice.

My Solavore Sport oven weighs 9 pounds and measures 12 ¼” high by 27 ¼” long by 17” wide.  The reflectors fold flat and fit nicely inside the oven with the two pots.  I store the whole unit in a pillowcase on top of the engine when stopped and on the aft berth when underway.  If you have a place on your deck out of the rain and sun, you could store it there.

When docked or anchored, we store our oven under the companionway on top of the engine cover in our 29’ Ericson sailboat. When underway, we store it on the aft berth. Summerland Key, Florida. Photo taken by Heather McCarthy.

I’ve brainstormed with clever cruisers about creative ways to
a) mount it like a grill on the stern rail (when not cooking, the oven should be upside-down to prevent rain or saltwater from getting in), and
b) suspend the oven from davits or some other part of the boat that allows you to rotate the hanging oven while cooking to follow the sun.

I’m sure fellow cruisers can come up with other ingenious storage solutions!

Could you use the solar oven underway?  How do you cope with wind?

I prefer to solar cook when we are tied up at a dock, a marina, or anchored out.  I usually place the solar oven on the bow of our sailboat or on the dock beside it.

An aerial view of our oven pre-heating on the dock next to our sailboat s/v Jullanar.

I suppose you could use the solar oven underway, if you found yourself in a stable situation like a flat day on the ICW.  I would be more inclined to cook quick, non-liquid dishes while underway – like cookies, which bake in 20-30 minutes.  I wouldn’t want to be cooking a soupy dish, if there was any chance of getting hit by a rogue wave or an unexpected boat wake that would cause the dish to spill.

Does Solavore sell a smaller solar oven?

Great question — I, too, wondered if it was possible for Solavore to make a smaller one-pot version, so I asked the CEO!

At this time, the answer is no, because a minimum number of light rays are needed to get the oven to cooking temperature.  As designed, the convex surface area of the lid gathers and concentrates enough light beams to reach adequate temperatures.  Let’s say the surface area of the lid was reduced to half its current size to make the oven half as big (imagine a one-pot version)… Reflectors would be a MUST, and they would have to be twice as big to gather in and concentrate the same number of light rays to get the smaller oven to cooking temperatures.  Huge reflectors are difficult to stow and cannot be used during windy conditions.

So, the engineers of the Solavore Sport came up with a design that balances size, usefulness, storability, and cooking effectiveness.




Cruiser Anne Patterson makes solar ovens … And shares a recipe

Anne Patterson and her solar oven, in her ‘other galley’ (the SEA LADY foredeck)

Three years ago on the Women and Cruising blog, Anne Patterson of sv Sea Lady wrote about cooking aboard with a solar oven.

Her experience with the solar oven was so favorable, that when the company producing her oven went out of business, Anne decided to step in to keep the solar oven in production.

As quite a few cruisers have begun cooking with these ovens, we recently asked Anne to answer some questions about cooking with a solar oven, about her decision to produce the oven, and of course … for some recipes.

Here is the first of a series on solar cooking aboard.

How did you become interested in solar cooking?

I was introduced to solar cooking by a fellow cruiser in Puerto Rico. John baked the most mouthwatering, wholesome, healthy wholegrain bread complete with dried fruit, nuts, and pumpkin seeds. Moist, yet perfectly dense. And without even turning on the oven.

As a frustrated cruising baker (hot galley, temperamental oven, extravagant use of propane), I was hooked at the first bite.

How long have you been using your solar oven aboard?

Anne’s carrot cake, baked in her solar oven.

I have been using my solar oven aboard Sea Lady for seven years now, and I have a solar oven at our summer cottage in Connecticut.

On average I solar cook 3-4 days a week.

Sometimes it’s yummy and exotic, like my 2-layer carrot cake (I’m guaranteed an invitation to every birthday party in the anchorage), other times it’s pantry basics like roasted garlic, organic long grain brown rice (which I can never manage to cook successfully on the stovetop), or steel cut oats for breakfast.

How does a solar oven work?

There are several types of solar cookers including parabolic, vacuum tube and box.

My solar oven (Solavore Sport) is a retained-heat box-type solar cooker, the only practical design for on-board use. The box cooker is also the most versatile of solar cooker designs, meaning you can bake, simmer, roast, dehydrate and even pasteurize water. The Sport’s 1” surround insulation means you can cook even in passing clouds, and food stays warm through sunset.

How does a solar oven work?

How did you learn to cook with your solar oven at the beginning?

People are often a bit intimidated when they first start solar cooking, poring over recipes wondering how to adopt. In just a few tries, however, they often comment “it’s just an oven!” (i.e. no recipe modification required.)

Personally, when I was getting started I thought of it as a crock pot and experimented with the simple basics: jerk chicken, rice & beans, etc.

Probably the key things to remember are:

  • Reduce the amount of water. Since the pots are lidded and the oven lid is closed tightly and you’re cooking at low temperatures, there is no steam escaping. Don’t add water at all to vegetables, or to meats (unless adding wine for flavor!), and cut back on water (try 25% less) for rice and grains.
  • Get an early start. In most areas the sky is clearest in the mornings. This requires behavior modification – tough for some of us! – to start dinner after breakfast, but the rewards are well worth it, and before long it’s routine.
Why did you take over production of the solar oven and launch a new business?

The Sport was invented by engineers at 3M Corporation and distributed out of Minneapolis, Minnesota by the non-profit “Solar Oven Society.” Over 20,000 Sport solar ovens were sold from 2000-2012, at which point the founders felt a need to re-structure and halted production.

Imagine my dismay to hear from my aspiring solar cooking friends that they could not purchase the oven!

Are you still cruising?

What Anne does while dinner cooks in the sun.

Absolutely! That was non-negotiable.

Our cruising is, like many in the Caribbean, 6-months on, 6-months off and never far from an airport or fast internet, but we are definitely on the hook.

One of your favorite solar cooking recipe?
Featuring the ubiquitous “calabaza” or green-skinned pumpkin found all over the Caribbean, this Sopa de Calabaza is an elegant starter served on its own or a main course served with a hearty whole grain bread and a green salad.

Sopa de Calabasa
Pumpkin Soup
Serves 8-10

Sopa de Calabasa
Pumpkin Soup
Serves 8-10

This soup is evocative of the Caribbean – colorful pumpkin, spicy ginger, and an unexpected twist: coconut milk

[Note: Calabasa is known as pumpkin in the Caribbean but is really more of a squash. Deep yellow-orange flesh with a speckled dark green skin. Any pumpkin or squash can be used. May be prepared a day ahead and refrigerated – even better!]


  • Peel 2 ½ lb. pumpkin. Scrape out the seeds, cut in chunks. Place in Sport roasting pot. Do not add water.
  • In the second roasting pot, place 2 chopped carrots, 1 stalk celery chopped, 1 lg. chopped onion, 1 chopped green pepper, 1-2 T. grated fresh ginger, and a good pinch of crushed red pepper. (For the green pepper use the mild “Pimiento de Cocina”, long slender light green, if available).
  • Place both pots in the solar oven and cook for 1 ½ to 3 hours or until tender.
  • Remove from oven and allow to cool enough to blend.
  • In small batches, blend pumpkin along with liquid generated in the cooking, carrot/onion mixture, and 1 c. chopped tomatoes, canned or fresh. Blend until smooth. Combine all in a large pot. If you prefer your soup thinner you can add vegetable broth at this point, up to 1 c. (but keep in mind you will be adding coconut milk before serving, and the soup should be relatively thick and hearty.)
  • Add ½ t. thyme (more if fresh), salt and pepper to taste.
  • Before serving, stir in 1 can (13.5 oz) coconut milk. Heat to serve.
  • Garnish with fresh parsley or fresh thyme.
  • Great served with cheese sticks, bread sticks or seasoned toast.

Vegan/Vegetarian if made according to the above instructions.
Carnivores may wish to stir in crumbled bacon after the blending stage.



Marine Conservation is my passion

Marine Conservation is my passion and I have worked on ocean issues for decades learning a great deal along the way.

Sally-Christine and her family

Sally-Christine Rodgers with husband Randy Repass & their son, Kent-Harris.

The oceans are in crisis and we who love them need to step up and be vocal in support of sustainable seafood, reducing Co2 emissions, and limiting plastics, which have impacted the oceans so dramatically.

I also believe that women play an important role in not only educating their families, but in using their buying power and influence on others, including our government’s representatives. Buying local organic food, only eating sustainable seafood, choosing bio-degradable cleaning products, reducing waste, not drinking water from plastic bottles, informing your representative on ocean legislation and supporting marine conservation organizations are just some of the ways we can participate in the health of the oceans.

In preparing for cruising, we made a lot of decisions that we hope reduced our impact; We use Bottom shield bottom paint with less copper content when available. We are very conscious of our waste. I remove and recycle nearly all packaging materials from our larder before we leave. I then repackage foodstuffs in seal-a-meal bags, which make it much easier to store, see what you have, control portions, and the bags are re-sealable! (Not to mention everything lasts forever!)

We did not throw anything we could not eat overboard. This gets tricky on small boats, and careful planning is necessary, but it can be done. I saved all of my glass jars to give to island women who loved having them as storage containers. We also work hard to see where trash is disposed. Often in small communities, it is just dumped or burned. Recycling is not common.

Cleaning products are often toxic. Why use them? Vinegar and Baking Soda work very well in most instances. A couple of other examples include using Cream of Tartar and hot water for cleaning Aluminum. Hydrogen Peroxide can be used instead of Bleach. Apple cider vinegar and baby oil is a good polish for chrome and stainless. And there are many biodegradable cleaning products available. (Pure Oceans Products at West Marine for example.) I stock up as they are hard to find once you leave.

We also actively organized beach cleanups with other cruisers.

It is all about making choices. Frankly most cruisers use few resources, they are careful with water and power, and live simply. That is what most cruisers want really, to simplify our lives, get close to our spouses and children and to truly be ourselves in nature.

I would love to see Women and Cruising hold a forum on what cruising women have learned about cruising sustainably. I am certain there is much we can learn from each other, and in supporting each other we can have an impact on the health and protection of the oceans.

Sally-Christine’s thoughts on Marine Conservation

Excerpt from her book
Convergence – A Voyage Through French Polynesia”

When I was a child, the sea seemed vast and abundant. But today, the oceans of my childhood no longer exist. I am not a scientist, but I am an observer, and sailing long distances has given me an acute awareness of the negative impact that human behavior has had on our oceans. In my lifetime, I have witnessed startling changes in water temperature and the rapid decrease in the quantity and diversity of marine life. Pollution is ubiquitous, and critical habitats such as coral reefs are being adversely affected, in some cases beyond the point of recovery.


Agricultural runoff, mining, aquaculture (e.g. farmed salmon), unrestricted coastal development, and unregulated manufacturing practices are just some sources of pollution that threaten the health of the oceans and contaminate the food we eat from the sea.

Nutrient-rich fertilizers discharged in agricultural run-off are causing dead zones—low oxygen (hypoxic) areas in the ocean where life simply cannot survive—causing entire ecosystems to collapse. Mercury and other heavy metals from power plants, pesticides, herbicides, detergents, sewage, oil, and plastic are also ending up in our oceans. Even residue from the pharmaceuticals we ingest is found in the fish we eat. A United Nations Environment Program study estimated that every square mile of ocean contains 46,000 pieces of floating plastic. I have been thousands of miles away from land and have seen the floating debris.

More than a million seabirds and hundreds of thousands of marine mammals die from ingesting photodegraded micro-plastics, which are now part of the food chain. A study from the Scripps Institution of Oceanography estimated that fish in the intermediate ocean depth of the North Pacific ingest roughly 12,000 to 24,000 tons of plastic per year. Do you know what happens to your discarded plastic waste?


Although some fisheries are successfully managed, overfishing and unsustainable fishing practices are taking a catastrophic toll on world fisheries. Industrial fishing methods, such as bottom trawling, destroy critical habitats by dragging chains and nets over the sea floor, essentially wiping out entire ecosystems.

It is estimated that industrial fishing fleets discard 27 million tons of non-targeted fish and other sea life every year. In some fisheries, up to ten pounds of life is discarded for every pound of seafood that makes it to market. This intolerable waste is known as by-catch. Undersized fish, turtles, dolphins, whales, and sharks are just some of the species being discarded, dead or dying, with each haul. Seabirds are also affected. According to Carl Safina of Blue Ocean Institute, an estimated hundred thousand albatross are killed annually by longliners alone.

Over 90 percent of the seafood brought to market in the U.S. is imported. According to a Natural Resources Defense Council report, nearly every foreign fish product sold in the U.S. has been caught in a way that violates U.S. federal marine mammal protection laws. It is worth thinking about where your seafood comes from and supporting sustainable American fisheries.

Ocean Acidification

There is no longer any doubt that climate change is playing a role in our rapidly changing world. It has been scientifically documented that increases in temperature from natural weather fluctuations exacerbated by industrialized increase of CO2 emissions are leading to potentially catastrophic depletion of marine life.

CO2 is absorbed in the ocean as a natural process, but increased levels of CO2 reduce calcium carbonate; the sea becomes acidic and less hospitable to life. Over time, the reduction in calcium carbonate prevents creatures like shellfish—oysters, mussels, crab, and shrimp—from forming shells. In fact, existing shells start to dissolve. Coral reefs, home to the greatest biodiversity of ocean life, die. The smallest ocean animals at the base of the ocean food web, including zooplankton, cannot survive in these acidic conditions. And if zooplankton cannot survive, sea life further up the food chain—fish, mammals, and seabirds—will also perish. No food, no life! One billion people rely on seafood for their primary source of protein. The implications are obvious.

What Can One Person Do?

Humanity as a whole may be responsible for the degradation of our oceans, but I believe that we are all capable as individuals of responding to this crisis. How? Each one of us can make lifestyle choices that reduce our carbon footprint, reduce our own contribution to pollution, and educate our children.

Here are some thoughts on ways to begin:

 Vote With Your Dollars

• Stop buying water in plastic bottles.
• Don’t use plastic bags.
• Don’t use Styrofoam or polystyrene products.
• Eat only sustainable seafood and support sustainable fisheries.
• Eliminate toxic chemicals from your homes; encourage your workplace to do the same.
• Avoid non-organic fertilizers and pesticides.
• Buy local, organic produce and products.
• Review your transportation options.

Finally, and very significantly, we can all get involved, becoming educated—and passionate—advocates for our oceans, the life-support system of our planet.

Be aware of your own carbon emissions and share your knowledge with others.

Contact and support marine conservation efforts locally and nationally. Following is just a partial list of organizations that I respect.

  •  Blue Ocean Institute
    Led by Dr. Carl Safina, the institute works to create a more knowledgeable constituency for conservation.
  • Ocean Champions
    A 501(c)(4) with an attached political action committee (PAC), this is the first-ever political advocacy organization dedicated to protecting the ocean and its wildlife. Ocean Champions is focused on building support for ocean conservation in the U.S. Congress.
  • Oceana
    This is the largest conservation organization focused solely on the oceans. It uses scientists, economists, lawyers, and advocates to achieve tangible results.
  • Ocean Conservancy
    “Informed by science, our work guides policy and engages people in protecting the ocean and its wildlife for future generations.”
  • Monterey Bay Aquarium Seafood Watch
    The Aquarium’s Seafood Watch Program helps sustain wild, diverse, and healthy ocean ecosystems by encouraging consumers and businesses to purchase seafood that is fished or farmed in ways that don’t harm the environment.

About Sally-Christine Rodgers

Sally-Christine Rodgers

Sally-Christine Rodgers grew up as one of a “water tribe;” has lived near the water and worked in the marine industry all of her life.

Her passion for the oceans and her desire to raise awareness of their plight led Rodgers to support conservation efforts across the country and around the world. Rodgers and her husband jointly endowed a Duke University Professorship in Conservation Technology and a Platinum Leeds building dedicated to Marine Conservation Education at the Duke Marine Lab in Beaufort, NC.

She has raced in the Vic Maui and Pacific Cup Races to Hawaii, and sailed with her husband and son across the South Pacific, South East Asia and in many parts of Europe.

When not on the water, Rodgers has her hands in the earth, tending vineyards, keeping bees, and raising longhorns on the California coast.

Convergence: A Voyage Through French Polynesia
by Sally-Christine Rodgers

Convergence cover

Convergence: A Voyage through French Polynesia is a personal story of one woman’s adventure – her lifelong passion for the ocean, and her struggle to face her fears as she learns to surrender to nature.

Along the way, she comes to realize that passages are not just about getting from one place to another. Journeys like this one go to the heart of who you are when you start out and who you have become when you get to the other end.
Available for purchase at West Marine and