I’m in my final hours before another stretch at sea.
By the time you read this, the R/V Atlantis will be cruising north toward the Labrador Sea and the coastal waters of Greenland, in search of famous shipwrecks (Shackleton, perhaps?), while I’m in the galley creating all the grub. These months away always change the rhythm of my work. The pace picks up and the time for carving significantly shrinks, but I know my hands will stay busy regardless.

A few updates before I go.
I was recently featured in the Spring 2026 edition of Sea History Magazine, in a piece about life as a sea cook that offers a glimpse into the work that fills so much of my year. If you’ve ever wondered what it’s like, it’s a good place to start.

Magazine feature about my work as a sea cook aboard a research vessel, showing photographs and an interview about preparing meals while at sea.

Looking ahead, fall workshops at Morikami are now open for registration. We’ll be carving chopsticks, ramen spoons, and rice paddles… oh my! It’s an exciting expansion of my land-life carving world with more classes, more projects, and more carving fun. I’ll be teaching three different projects, each covering process and safety while helping participants get comfortable working with knives and blades. If you’ve been waiting to join a class, I’d love to see you there.

Graphic announcing Fall 2026 wood carving workshops at Morikami Museum and Japanese Gardens, including rice paddle, ramen spoon, and chopstick carving class dates.

Big hugs and fair winds!