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We spent our first night aboard Schooner Zodiac sleeping on the deck. The weather had been perfect for curling up in our sleeping bags, watching the stars and listening to the sounds of seals playing in the water around the ship. But by 4:30 am the fog had started to slowly roll in and by 7 am, when the breakfast bell rang, the fog was so thick that visibility was only about 30 feet.
Cook Ian Relay had prepared a filling breakfast – pancakes, sausage, hash browns, yogurt, cantaloupe, packet oatmeal, granola and coffee or tea – so it was a good start to the day.
At 8:20 am Jacki held a passenger meeting in the salon to explain the plan for the day – we would be staying where we were until the fog lifted to 1/4 mile visibility. Good to know… as we couldn’t see land or any boats and all we could hear were fog horns blaring from ferries as they passed by. So this was a good opportunity to take a navy shower, read, nap or help swab the decks and clean brass – it takes a lot of work to keep Schooner Zodiac looking her best.
At 9:30 am intern crew member Sam from England gave passengers a 45-minute sailing class in the salon. Along with learning more sailing terminology from Sam, he explained that the Zodiac is a 2-masted, gaff-rigged schooner (if the aft mast is taller than the forward mast the ship is a schooner).
By 10:55 am the fog had lifted enough for Captain Tim Mehrer to determine it was safe to move from our overnight location. With the fog horn blaring every 60 seconds and all crew and passengers on lookout, Captain Tim started to motor Zodiac in the direction of Lopez Island. Within 30 minutes the fog was quickly dissipating and it was time to work our assigned stations and help raise the sails.
Lunch was served at 1:30 pm and the choices included fixings for deli sandwiches (turkey, roast beef, cheeses, pickles, tomato, lettuce, assorted breads), apple and broccoli salad, clam chowder, and rice with a shrimp stir-fry.
Our scheduled visit to Lopez Island included a wine tasting at Lopez Island Vineyards tasting room in Lopez Village, so by 2:50 pm tenders were transporting passengers over to the island. Once we were all on land, Jacki called for a mini-van taxi to take us on the 10-minute drive across to Lopez Village. By 3:45 pm we were partaking in the included wine tasting and afterwards had free time to wander the tiny village before returning to Schooner Zodiac.
By 5:40 pm we were back aboard Schooner Zodiac and shortly after the anchor was lifted and we were motoring to the overnight mooring spot at Parks Bay off Shaw Island.
Once we arrived at our destination for the night the kayaks were lowered for passengers to take a paddle before dinner.
Along with an assortment of salads and sides (yummy baked beans), Schooner Zodiac Cook Ian Relay prepared barbequed wild Alaskan salmon and flank steak for dinner.
Our onboard hosts from Masquerade Wine Company had picked out a red and white wine from Lopez Island Vineyards which passengers could enjoy with the meal as we dined on deck and watched the spectacular sunset in the San Juan Islands.
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Note: WAVEJourney were guests of Schooner Zodiac for their July 18 – 21, 2013 Spirits and Seafood Cruise. Read our full disclosure statement to see that this has no effect on our reviews.