Category: 1990-2002

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Mary Cook: Day 10 at Sea, March 28, 2016

NOAA Teacher at Sea
Mary Cook
Onboard R/V Norseman II
March 18-30, 2016

Mission: Deepwater Ecosystems of Glacier Bay National Park
Geographical Area of Cruise: Glacier Bay, Alaska
Date: Monday, March 28, 2016
Time: 7:48 am

Data from the Bridge
Temperature: 39.4°F
Pressure: 1022 millibars
Speed: 5.6 knots
Location: N 58°56.540’, W 136°54.153’

Science and Food Log

Blustery Conditions
Blustery conditions in Glacier Bay

This morning at the science meeting, Chief Scientist Rhian Waller expressed that, even though we’ve had blustery weather conditions the last few days, most of the scuba dive and sample collection goals have been met making this scientific cruise a huge success! It’s nice to be able to take a deep breath and realize the science objectives are going to be met before deadline! Everyone’s hard work has paid off. We are all glad for the exceptionally clear skies and good weather during the first half of the cruise. Rain, snow, fog and wind have been the environmental setting for R/V Norseman II in Glacier Bay this weekend.

I am hoping to get to go back out on the little dive boat today or tomorrow one last time, even though it’s a bit choppy out there.

Yesterday, the scuba divers brought up some more fascinating samples from their dives!

Mary holds a beautiful sea star
Jellyfish
Sea star, one-armed sea star (alive and moving!), and yellow nudibranch

Amongst the curious creatures were beautiful sea stars, a jellyfish that reminds me of a jam-drop cookie, a big yellow nudibranch, a fat-looking brown sea cucumber and a one-armed sea star! The one-armed sea star was alive and moving. Did you know that sea stars have the ability to regenerate missing body parts? So this one-armed guy will grow another body!

 

Hard working scientists, divers, and crew members need good food to sustain their abilities to concentrate and do the physical labor.

Thanks to our ship’s cooks, Harry and Darrin, we have an abundance of delicious and healthful food choices prepared daily onboard the R/V Norseman II. As each mealtime approaches I look forward to finding out what these two guys have whipped up to serve everyone onboard.

Head Cook Harry
Harry works in the galley

 

According to Head Cook Harry, who is a retired Navy cook with over 26 years of cooking experience, the biggest difference in meal preparation on a ship is the scale. They are preparing four full meals a day for 23 people in a small kitchen!

Breakfast is served!
Mess Hall at meal time

Their shifts are from 7 to 7. Harry works the day shift preparing lunch and supper. Darrin, the assistant cook, works the night shift preparing midnight meal and breakfast. You may recognize names of some of the famous chefs that Darrin has worked for during his off-season: Emeril and Chappy.

Darrin in the Galley crop
Assistant Cook Darrin works the night shift

 

The biggest challenge is planning the meals for 14 days without being able to go to the grocery store if something was forgotten. One thing Harry never, ever forgets is coffee. There must be plenty of coffee onboard.

Bunn Coffee Brewer

Improvisation becomes an important skill for the ship’s cook–to make do with what you have. Rotating foods and re-purposing leftovers into something tasty are essential. I must say these guys do a wonderful job of putting on a sumptuous, nutritious meal four times a day every day!

Sumptuous Meal

In addition to the great meals, Darrin is a pastry chef whose baking fills the ship with the delightful scents of cakes and cookies. Darrin shares that when baking on a ship you must rotate what’s in the oven often or it’ll come out lop-sided!

Yummy lemon cake
Blueberry muffins

I’m also impressed that we are still having fresh green salads at this point in the voyage.

Fresh fruit
Pizza for lunch!

Harry relates that he buys lettuce in whole heads and keeps them cold. This enables him to get at least two weeks of good out of the fresh produce. A cool, dry place for storage of potatoes, carrots, beets and squash is in the fore peek hold located in the ship’s bow. Every nook and cranny of the ship is used for something! No wasted spaces here.

Good quality food and skilled meal preparation is very important on a lengthy voyage—for the health and overall morale of the hard working people on board the R/V Norseman II.

Hmmm….. I wonder what’s for lunch?

Whats For Lunch

Personal Log

I really can’t express the wonder and awe that I feel when getting to view the creatures from the deep. Seeing pictures is just not as good as seeing them in person and getting to hold them in my hands. They move and creep along exploring their new environs while Dann and Kasey and I take photos. With each new batch I get another wonderful science lesson from one of the scientists explaining the life cycles, behaviors and importance of these animals! Many of you will be happy to know that after their “glamour shots” most of the animals are returned to the ocean.

So, I just found out that I get to go out on the next dive boat! Yay!

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Diane Stanitski: Days 20-25, September 4, 2002

NOAA Teacher at Sea

Diane Stanitski

Aboard NOAA Ship Ka’imimoana

August 16-30, 2002

Day 20: Friday, August 30

We arrived in Nuku Hiva with a bright sun beginning to set behind a band of gorgeous clouds. There was an air of excitement flowing through the group as land came into view. Because it’s customary to raise the flag of the country that you’re visiting, Steve, the ablebodied seaman and the XO, Doug, raised the French flag before arriving in port. We had a morning all hands (all on board) meeting to collect passports and explain procedures for docking. I spent most of the afternoon answering emails and working on lesson plans, two things I hadn’t had time to do this week because of the daily broadcasts that we completed. I also packed my books and clothes and began taking more pictures of all the spaces and people I hoped to remember on the ship. Aaaahhhh, I had such mixed feelings about leaving. We slowly made our way into the middle of Taihoae Bay, anchored, and raised a round black flag on the front mast designating that the ship is anchored. As we were waiting to hear from the gendarmerie, Nemo spotted three manta rays off the port side of the bow. They sailed through the water with kite-like bodies. Rain began to fall and we were finally told that we could take the RHIB to shore and that our passports would be stamped the next morning. A group of us decided to visit one of few local restaurants, a place that serves pizza, and we all enjoyed an evening together on land. Many people said that they still felt the rocking of the ship, even though we were on land, but I felt firmly planted. Don Shea and I felt so good that we decided to run back to the pier after dinner. Oh, what a feeling to run on solid ground!

Day 21: Saturday, August 31

I awoke early on the ship to depart on the 7:00 AM boat taxi to town. We wanted to make sure that we received the appropriate departure paperwork so we wouldn’t have a challenging time leaving French Polynesia in four days. With all paperwork complete a group of us walked along the one main road in the small fishing village to the bungalows at Pearl Lodge where John Kermond and I would stay. Wow, what a wonderful place! It overlooked the bay and had a beautiful (very small) pool with a pretty patio. I filled out the necessary paperwork for my room, but it wasn’t quite ready so I decided to return to the ship to gather my luggage. After a final goodbye to the KA (or so I thought), John and I returned to the Pearl Lodge, found our rooms, and were able to unpack and settle in for two nights. The Captain led a group hike over the mountain behind the lodge to beautiful Colette Bay where we swam in the waves and imagined that we were part of the Survivor series. We then scaled the volcanic cliffs to the end of the peninsula where a group of people were fishing for barracuda. Upon return to the hotel, I showered and decided to return to the KA one last time to check and reply to emails from my students. The ship was quiet because almost everyone was cherishing the last moments on shore before ship departure the next morning. I walked around the ship and a real feeling of sadness came over me. I was very surprised at my response to bidding farewell to this ship and the people I’d learned so much from during the last two weeks. I could really get used to life at sea. With a wave to the XO and Fred Bruns on the ship deck, I hopped back onto the boat taxi around 9:00 PM, was whisked away into the night air, and then returned to the bungalows for a much needed rest.

Day 22: Sunday, September 1

Nuku Hiva is predominantly Catholic and so the 8:00 AM Catholic service in town was the place to be on Sunday morning. The entire town was there. The church was absolutely beautiful and the music lifted the roof (as John said) off the building. The service was in both French and Tahitian, but very traditional and so easy to follow. Everyone, I mean EVERYONE sang the songs and that made it very powerful. After the Mass, we walked back to the bungalows to film the ship’s departure, however, it didn’t leave until nearly noon and so we waited for 2 hours on the hotel’s patio while the weather changed from hot and sunny to a torrential downpour with strong winds. After its departure we were then invited to take an afternoon jeep tour to the Typeevai, the valley where Herman Melville wrote his book Typee. We hiked to a ceremonial site with 11 Tikis carved in 1200 AD from the volcanic rock of the island – beautiful! It poured on us and our guide broke off a huge banana leaf that we used as an umbrella. I managed to receive about forty mosquito bites on my legs and arms and our guide picked a lime, cut it open, and applied it to the bites to relieve the itch – marvelous. What a gorgeous island.

Day 23: Monday, September 2

After a few hours making final arrangements for our flights and filming the last shots of Taihoae, we departed by four-wheel drive Land Rover later in the morning for a two-hour exciting trip to the airport northwest across the mountains and valleys of the remote, rugged island of Nuku Hiva. In the pouring rain the trip was treacherous. At times, the mud was up to the top of the tires and, although we had a difficult time seeing through the fog, we could tell there were steep cliffs on one side. Our driver had clearly made this trip before. We arrived safely and waited for our 3-hour flight to Papeete, Tahiti. We flew over atolls and through beautiful trade wind clouds.

Day 24: Tuesday, September 3

This was our only day in Tahiti. We awoke early and called Meteo France to see if we could have a tour of the weather station at the airport. We were trying to discover where the meteorological readings had been taken for the 100+ years of data recorded and now used to determine the Southern Oscillation Index. After a challenging conversation half in French, half in English, we were finally able to ask the necessary questions and receive a historical summary of the station. We were given a tour of the airport’s weather station and pamphlets to provide to my classes. John filmed the entire meeting. I was especially excited about this side trip because I’d always wanted to visit this specific weather station. Next on my list is Darwin, Australia, the sister site to the Tahiti station – maybe in a few years.

This experience has been like no other for me. I am so grateful to Dr. John Kermond, Jennifer Hammond, Rear Admiral Evelyn Fields, NOAA, NSF, Shippensburg University and all those responsible for my incredible journey. I will use the information that I learned on this trip in my classes, but more importantly, I hope to share the excitement and wonder of science with my students and my teaching colleagues so that they can understand the importance of conducting scientific research to discover more about our world and ourselves. Thank you to all!

Signing off for now, but I hope to hear from you again at dmstan@ship.edu.
Best wishes,
Diane

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Diane Stanitski: Day 19, August 19, 2002

NOAA Teacher at Sea

Diane Stanitski

Aboard NOAA Ship Ka’imimoana

August 16-30, 2002

Day 19: Thursday, August 29, 2002

The FOO (Field Operations Officer)’s quote of the day: 

“The art of art, the glory of expression…is simplicity.”
– Walt Whitman

Weather Log:
Here are our observations at 1600 today:
Latitude: 4°59.00’S (into the Southern Hemisphere!)
Longitude: 139°49.2’W
Visibility: 12 nautical miles (nm)
Wind direction: 95°
Wind speed: 12 kts
Sea wave height: 3-4′
Swell wave height: 5-6′
Sea water temperature: 27.3°C
Sea level pressure: 1009.3 mb
Cloud cover: 2/8, Cumulus

Science and Technology Log:

I awoke early to be sure that I could hop on board the RHIB when it was ready to depart for our next buoy retrieval. John K. wanted to try something new…a live broadcast from the RHIB while he filmed from the ship. I suited up with a life jacket, hard hat, radio, microphone, and cameras. This would be a challenge. As it turned out, Larry, our electronics technician who assists with the technology end of the broadcast, and John could only hear me for a short distance away from the ship. John, however, caught the entire scene on camera. Upon arrival at the buoy I jumped on to it after Dave Zimmerman and asked him questions while he was dismantling the instruments so they didn’t break while the buoy was being retrieved. It was so much fun. There appeared to be quite a few barnacles and algae (very slimy) built up below the waterline on the buoy.

We then hopped off and drove back to the ship where we finished the broadcast. Ensign Sarah Dunsford then joined me and described the entire retrieval procedure from the boat deck of the ship looking back at the fantail. She did an excellent job.

We decided to hold off on the shooting of our general broadcast so that we could all pitch in to assist with the spooling of the cable as it was brought up from over 4000 meters of depth. This takes a few hours and I helped by turning one of the spools while the nylon cable wrapped around loop after loop. In between spools I helped Nadia with the barnacle removal. We scraped the entire buoy clean.

Someone then shouted that whales were spotted off the stern of the ship and I ran back to see if I could find them. There they were!!! I was told that there were ten of them, but I only saw about five. They were pilot whales, not too large – perhaps 12′ long – but still very beautiful as they swam through the water. What a treat!!! We completed the retrieval and went into the mess to eat lunch.

The afternoon consisted of conducting interviews during our final general broadcast from on board the ship. We are hoping to complete additional broadcasts from Nuku Hiva, if possible, and to shoot video footage in Tahiti at the Meteorological station. This was a fun broadcast. We interviewed Takeshi from France who played his flute and said a few words in French, Nemo who described his duties on the ship and showed up how to tie a few important knots, and Mike Strick who can often be found assisting in the kitchen as well as on the fantail – he does it all! The broadcast ended with the deployment of the buoy that would replace the one removed earlier today. A great day in my book!

Personal Log:

I began taking photos of all the people on the ship today. I don’t want to forget any of them as I leave this ship and sail back to my life in Shippensburg. It’s the little things that people do along the way that make all the difference, isn’t it!? During one of the CTD casts to 1000 meters, Jason Poe helped me miniaturize and mold a group of styrofoam cups that I could bring back to my family, friends, and students. Doug McKay (Nemo) assisted many times when I needed a hard hat or life jacket at the last moment in order to be able to experience something on the ship. Fred Bruns provided insight, feedback and tidbits of history about the ship. Larry Wooten was always ready to help with any technical problem that arose, no matter the time of day or night. Paul Freitag answered an unending array of questions that I had about the science on the ship. John Kermond, of course, was always there with new ideas and ways to make my experience the most exciting and informative possible. All of the officers on board cooperated during each of our broadcasts and permitted great flexibility so we could produce interesting and educational webcasts for all of you. I could go on and on…and probably will tomorrow during my final day on the ship while it’s at sea.

Takeshi taught one last French lesson tonight just after dinner while watching the sunset so that we would be prepared for arrival in Nuku Hiva. Most people are ready to see land before they complete their journey by ship, taking them back to Honolulu in the next few weeks. Six of us will depart in Nuku Hiva. I look forward to an opportunity to explore the island and to shoot more footage to be used in our videos on the web. After another productive day, it’s time for bed.

Question of the day: Name two of the instruments that are placed on the buoys at sea, and state what they measure. Email me one last time with your response. If you’re the first person to respond and I receive your answer early enough tomorrow, I might be able to include your name in my final logs.

Last full day at sea…
Diane

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Diane Stanitski: Day 18, August 28, 2002

NOAA Teacher at Sea

Diane Stanitski

Aboard NOAA Ship Ka’imimoana

August 16-30, 2002

Day 18: Wednesday, August 28, 2002

The FOO (Field Operations Officer)’s quote of the day: 

“Better three hours too soon than a minute too late.”
– William Shakespeare

Weather Log:
Here are our observations at 0900 today:
Latitude: 3°39.88’S (into the Southern Hemisphere!)
Longitude: 140°00.36’W
Visibility: 12 nautical miles (nm)
Wind direction: 100°
Wind speed: 13 kts
Sea wave height: 4-5′
Swell wave height: 6-8′
Sea water temperature: 27.1°C
Sea level pressure: 1011.7 mb
Cloud cover: 2/8, Cumulus, Cirrus

Hurricane Genevieve lives!

Science and Technology Log:

I stayed up until I couldn’t keep my eyes open anymore last night. I finished the script and lesson plan for today’s broadcast with my graduate students in the Atmospheric Environment class. When I awoke at 0600, I realized that the fish bite test was already in progress on the fantail of the ship. I quickly prepared for my morning broadcast and then went outside to see if I could help place fish heads (mostly red snapper) on the lines that were being tested. The objective of the test was to qualitatively determine the fish-bite protection of a new armored mooring cable. The current cable that is used, nilspin, is very heavy while the cable to be tested is much lighter, but has a greater diameter. The test cable consists of a polyester core wrapped with electrical wires with up to two layers of special cloth armoring with a PE jacket. The cable diameter is ~221 mm. The test consisted of towing three 100 m cables (no armor, single, and double) simultaneously from the stern while the boat moved at 1-2 kts. Fish heads were attached every 3 meters to each cable. I was asked to take notes on the procedure since it was a new experiment and to use a multimeter to ensure that the lines were actually measuring electrical conductivity in case of a fish bite. Occasionally, I managed to assist with the deployment of the lines by helping place mesh bags alongside the line, opening the bag and inserting a partially frozen and slimy head of a fish, attaching the bag to the cable with wire ties, and then placing electrical tape over the wire tie and ends of the bags to keep them attached. It took approximately 2-1/2 hours to prepare the fish lines and deploy them. I really enjoyed it. There’s something exciting about having a group of people working together toward a common goal, especially when science is involved.

We started the broadcast soon after the fish bite test was running and I had the opportunity to interview a number of people on board who hadn’t been highlighted in a past broadcast. They were great! This was a more scientific webcast mostly focused on El Nino and the research conducted on the ship. I loved every minute and learned a great deal in the process. The video is 51 minutes long and can be accessed at on our videos page. Check it out when you have time.

I asked Lobo, our Chief Engineer, how portable water is created on the ship. He provided a great overview of the process. Seawater is converted into fresh water by vacuum distillation. In the end, the water is used for drinking, as process water, and for domestic purposes. The seawater to be distilled evaporates at a temperature of about 40°C (very low temperature for evaporation to occur) as it passes between the hot plates in an evaporator on board. The evaporating temperature corresponds to a vacuum of approximately 93%, which is maintained by the brine/air ejector. The vacuum serves to lower the evaporation temperature of the feed water. Having reach boiling temperature – which is lower than at atmospheric pressure – the feed water undergoes a partial evaporation, and the mixture of generated vapor and brine enters the separator vessel, where the brine is separated from the vapor and extracted by the combined brine/air ejector. The vapors that are generated pass through a demister where any drops of seawater that are entrained are removed and fall to the bottom of the distiller chamber. The vapors continue to the condenser where they condense to fresh water as they pass between cold plates. The freshwater that is produced is extracted by the freshwater pump and led to the freshwater tank. We can store approximately 3000 gallons of water on board.

I conducted a CTD test by myself for the first time tonight at 7:30 PM. Everything worked and we decided to test zucchini, a green pepper, a potato, and a round loaf of bread to see what happens to it when it’s submerged to the extreme pressure at 1000 meters below the water surface. When we finished the CTD cast where we sampled water at 1000m, 800 m, 600 m, 400 m, 200 m, 150, 100 m, 60 m, 40 m, 25 m, 10 m, and the surface, we brought the sampling cylinders up with the food. The potato looked and felt the same, the zucchini was squishy, the green pepper looked exactly the same but it had a crack on the side and was full of water. It must have burst on the way down and filled with water. In this case, the pressure would have been the same from the inside to the outside so no change in size took place. The bread looked like pita bread. It had been placed in plastic wrap, 2 zip-lock bags, and another plastic sleeve, but still managed to get wet. Interesting experiment.

Just after the CTD returned to the surface, I went to the starboard side of the ship to throw in an AOML, a device that measures water currents across the ocean surface (more on this tomorrow). AOMLs float away into the distance but transmit their data on a realtime basis. They are occasionally retrieved, but usually remain in the Pacific forever.

Personal Log:

I am receiving all of your emails – thank you! It’s great to hear that your first week of classes is going well. I will highlight several of your questions in tomorrow’s log!

Congratulations to Steve Osmanski who knew that the term “knot(s)” is a unit of maritime speed goes back to the days of sailing ships, when speed was measured by throwing a wooden device called a “chip log” over the stern of the ship. The chip log had a line attached with knots spaced along it. When the log was thrown overboard, a timing device (usually a 30-second sandglass) was turned and the number of knots that passed through the user’s hand as the line unreeled during the 30 seconds was the ship’s speed in nautical miles per hour. It was reported to the officer of the deck as so many “knots.” The distance between knots in a log line is calculated at 1.688 feet for every second in your timing interval; so a 30-second log line would have knots 50.64 feet (50 feet, 7 and 2/3rds inches, just about). Many of you answered this correctly, but Steve was first!

John and I played Yahtzee tonight in the third round of the match. I managed to win again so I move into the semi-final round.

Question of the day: How long is the Ka’imimoana? Check out Teacher at Sea web site for all the details.

Closer to land, but wishing I was further out to sea…
Diane

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Diane Stanitski: Day 17, August 27, 2002

NOAA Teacher at Sea

Diane Stanitski

Aboard NOAA Ship Ka’imimoana

August 16-30, 2002

Day 17: Tuesday, August 27, 2002

We are still enjoying the equator today!!! (0° latitude, 140° west longitude)

The FOO (Field Operations Officer)’s quote of the day: 

“Just as much as we see in others we have in ourselves.”
– William Hazlitt

Weather Log:
Here are our observations at 1400 today:
Latitude: 0°00.49’S (into the Southern Hemisphere!)
Longitude: 139°52.4’W
Visibility: 12 nautical miles (nm)
Wind direction: 090°
Wind speed: 15 kts
Sea wave height: 3-4′
Swell wave height: 5-7′
Sea water temperature: 26.9°C
Sea level pressure: 1008.5 mb
Cloud cover: 4/8, Cumulus

A new tropical storm, Genevieve, is on her way to hurricane status! She is currently at 14°N, 115°W and is moving toward 280° at 6 kts. She has sustained winds at 60 kts with gusts to 75 kts.

Science and Technology Log:

After the equatorial buoy was retrieved late last night, most of the crew worked very late to pull in the 4500 meters of cable. Then, they needed to prepare the new buoy to be deployed this morning. Everyone is looking rather tired today. The CO and Chief Scientist joined us for a few moments at the start of our morning broadcast to participate in the buoy dedication ceremony. I first introduced the show and then we all signed our names on a large NOAA sticker, added a Shippensburg University Spirit sticker, and then attached them to the central cylinder on the buoy where all of the instrument electronics are stored. These stickers will be there for the next year until the buoy is retrieved again. Pretty neat, I think.

Our broadcasts took all morning to complete and overall went well. We continue to learn what works and what doesn’t with regard to the technology. It’s best to interview just a few people and when writing on the dry erase board, use black marker, not blue. As they say, practice makes perfect.

I realized tonight how much I love interviewing scientists, especially people who do things related to, but very different than, what I do. I am always fascinated with other scientists’ research because their methodologies are often so different from my own. They make me think, which definitely expands my mind.

Personal Log:

Well, I was up late last night preparing for double broadcasts today. I spend so much time in front of the computer in the main lounge that I arrived yesterday to find a sign saying, “Casa Diane”. I figured it was Lobo or Don who always comment that I spend too much time in “my office”. Kirby came by to say that the fish were jumping outside and invited me to join everyone on the deck. WOW! I have never seen so many fish in my life! There were hundreds of HUGE fish jumping out of the water, flying over the surface (flying fish), zipping up, down, over, and lurching at smaller fish that I could hardly believe my eyes. The sea was boiling! The fish were different from the starboard to the port side of the ship, tuna and sharks on port and rainbow runners on starboard. I caught my first real fish last night – a yellowfin tuna that probably weighed just under 10 lbs. Larry helped get me started and then coached me as I reeled it in…what fun!!! Everyone was cheering for all of us because all that you had to do was place your hook in the water and something latched on. Even if you had a bite, a shark often came by and snatched your prize. I’ll bet that I saw at least 50 sharks, hundreds of zipping tuna (which are gorgeous, by the way), a whole school of rainbow runners, and tons of flying fish. All in all, we caught at least 25 fish last night (a few around 40 lbs) and immediately cleaned and prepared them to be eaten every which way. A few people awoke early and caught another 20. I love sushimi the most, but we’ve also been eating fish fried, broiled, in salad form, etc. It reminds me of Forrest Gump – shrimp gumbo, shrimp salad, shrimp…! We did have to freeze some of the fish because there’s no way that we could eat everything in the next few days. The fish that were caught all had full stomachs comprised of many very small fish that looked like sardines. To top off the whole experience there was a bright moon above the horizon illuminating the bubbling water. Even the crew who have been on board for many years were impressed with last night’s scene. I am truly amazed by the sea! It brings something new every day. See my photo log for a few pictures of last night’s fiesta! Oh, and I forgot to say that two flying fish actually flew onto the ship overnight and were found this morning. I highlighted the larger one in my broadcasts today – simply amazing.

It has been another interesting day.

More tomorrow…
Diane