Our adventures in South Georgia have ended; a gentle breeze follows our ship while we sail towards the Falkland Islands. This stretch of the Southern Ocean is known as “the furious fifties”, referring to the frequent rough seas encountered commonly at 50 degrees of latitude. During this voyage we seem to have missed out of experiencing the mythical tempestuous seas that this region is famous for and we are all thanking our lucky stars.
Although a day at sea could be taken as a lazy day, there is still much to learn, comment on, and share with our shipmates. The presentations from the naturalists keep on coming. These have enlightened our understanding of the wildlife, the ocean forces, and the people that preceded us in this remote part of the world. Caitlin Webster told us what physiological adaptations penguins have for swimming and diving; Ralph Lee Hopkins is not only an accomplished photographer but a geologist too, and he taught us about the remarkable topography that surrounded us throughout this voyage. Shaun Powell, our expedition leader, shared his adventures sailing on a yacht to South Georgia, which included close encounters with a playful leopard seal.
An extended recap allowed for a diversity of topics to be covered in a quick and light manner: who knew that explorers preferred to eat seal brains to penguin meat? Why are king penguin chicks referred to “oakum boys”? Why did western society change its perception regarding whales and now condemns whaling? What creatures live in the underwater world of South Georgia? How can Ralph Lee take amazing photos while driving a Zodiac?
This evening we also acknowledged the invaluable crew that makes National Geographic Orion an exceptional expedition ship. The deck department was invited to join us for drinks and each one of this group of gentle and skilled men were introduced in public. They have made this expedition possible, they have helped us to get in and out of Zodiacs, manned the Marina Deck with proficiency and safety, maintained and drove Zodiacs, and prepared and launched the kayaks, always with a smile and professionalism.
The galley team kept surprising us with more delicious treats: an after lunch ice cream sundae dessert table was available to our delight, with toppings, sauces, and even brownies to accompany our frozen sweets. Dinner is another gourmet experience—we have been spoiled by the excellent food and our courteous waiters that know by heart our preferences of wine, desserts, and after-dinner hot beverages. It won’t be easy to adapt to a routine when we go back home!
