In the midst of all this, there’s a commotion back near the wheel. Fred yells forward: "Fish on!" and we all head aft to see what’s gotten hooked on the line we’ve been trawling behind us. As one of the students draws the fish closer to our stern, Fred identifies it as a Bonito, a small tuna. Gregg helps bring the fish aboard and takes the requisite fisherman’s photo. It’s about a 22" specimen, and the coloration on this fish is dazzling. Little ribbons of black decorate stripes of yellow and green down its flank, and small sharp triangular fins approach its tail.

Fortunately for some of us, Gregg makes quick work of cleaning the fish. A cutting board and knife from the galley are brought up on deck, and Gregg deftly cuts and skins two gorgeous filets, placing them in a roasting pan for Monika, our steward, to prepare with lunch. While some students steer clear, several are engrossed in the process of cleaning and fileting the fish. After the schooner tacks we cross the to port side foredeck to dissect the innards—the liver, intestine, and other digestive organs are identified and opened. Inside the stomach, we found the remains of a sardine-sized small fish. It’s a living showcase of the food web in action: one species becomes the meal of another.

Cleanup is just part of the process; a crew member remarks that "Ernestina’s decks are once again awash in fish blood and guts—just like the old days!", while Gregg and others haul up buckets of salt water to wash down the foredeck.

With lunch in preparation in the galley, and the remains of the fish returned to the sea, off-watch students turn their attention to that other tangle: making a monkey’s fist. Monkey’s fists are a worthy challenge –even for our chaperones—but most careful efforts are successful on the first try. A few kids make two or even three attempts before they’re successful—and those on watch, looking on enviously, take home marbles and lengths of twine to try on the bus. Before lunch, there’s time for a brief game of jeopardy where mixed-watch teams got to match their schooner wits. Questions included "What kind of ship is Ernestina (be specific—what makes her that kind of ship?)" and "Who was Ernestina’s captain for the Arctic Exploration years?" and "Who can tie a bowline fastest?".

Lunch is chicken caesar roll-ups and, special treat, fresh Bonito roasted to perfection in Monika’s oven. (Several students and crew enjoy the delicacy, but a few students claim a new interest in vegetarianism.) After lunch it’s all hands to Field Day—students pack up and clean their bunks, and do a full-sweep cleaning of the holds and decks. By the time field day has wrapped up, we get to enjoy a rare treat—sailing into New Bedford Harbor: no engine on as we slide through the 150’ gate in the Hurricane Barrier. All hands help strike sails—it’s the first time furling that mainsail for the students—and make the ship ready for coming in to dock.

The ship safely tied up dockside, we muster one last time around the wheel for our closing ceremonies. Students receive certificates of completion and have an opportunity to comment on the experience at sea. Then it’s time for our group photo, everybody clustering around the jumbo boom up forward, and the students step ashore to wait in Tonnessen Park for their cohorts from the Spirit of Massachusetts, tying up at the other end of the State Pier. There’s talk of a possible trek up to the Seaman’s Bethel before the bus trip back to Connecticut (which we suspect may be a sleep-filled ride for many!) The crew says our farewells to the St. Margaret’s-McTernan school, til next year.

Program Coordinator: MaryHelen Gunn
Captain: Gregg Swanzey

The three days of the program on one image.

Ballantine coils so the halyards are ready to go, if need be.

MaryHelen leads a class on the bow of Ernestina.

A bonito came aboard and became a delicious part of lunch thanks to our steward, Monika.

Capt. Gregg Swanzey fillets the fish.

We were curious what the Bonito were eating. This one had the remants of small fish in the stomach.

Everyone up on the cabin top to furl the huge mains'l!

Careful steering to come to dock at the end of the voyage. Great job!

Group photo at dockside, Tonnessen Park.