A Schooner Cook Recommends Clams and Lovage

Explicit content warning

08/02/20 • 35 min

Andy Jackson, a schooner bum who who didn’t start cooking aboard boats until a little later than most people come to it, suffered a stroke last year that has kept him off of boats. His special talent was to delight guests and crew with homemade food made from ingredients he'd procure on what was supposed to be his day off. He tells us about his trips to China, Cuba, and Europe. He also lets us know the trick to delighting passengers who think their cabins are a bit cramped: sticky buns.

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A Boatbuilder Who Was a Sailor in Another Life

Joe Filipowski shares his meandering and lucky past, during which he took his social skills, his chutzpah, and his love of history everywhere he went. At 72, he still's still learning, he says, and so he attends The WoodenBoat School every summer in Brooklin, Maine, where I caught up with him. Visit thewatersociety.com for more information about The Acadian (this episode's excellent sponsor) and to sign up for the email newsletter.

Next Episode

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