If you could pack all of Sarah Spaeth's talents into one seabag, the heft of it would provide ballast for a good sized ship. It's a passion. I love being able to go to wild spots. That passion began early when she was a child growing up on Puget Sound where her family sailed their Block Island schooner through the San Juan Islands. Since that time, Sara has received a degree in marine biology, crewed on sailboats, and worked on vessels from Samoa to the Bering Sea, but she particularly likes the responsibility of cooking on board.
Food is such a ceremonial, communal thing.
To be able to share good food enhances any experience. Sarah recalls one evening on the Westward last summer when she prepared a dinner of fresh shrimp appetizers from Ford's Terror, fresh salmon, and blueberry pie from the berries she'd picked on shore that very afternoon. I love sharing a sense of place through the food of that place. Her nautical experience includes more than food, however. For a decade they ran their own boat, the Shearwater, between teeming fishing vessels and the processors.