Best Practices in Bluewater Cruising
The OCC has some of the most experienced blue water sailors in the world among its membership.
To capture some of their valuable expertise, the OCC has initiated a series of white papers based on the collective experience of its members, which are shared in various communications channels including the OCC Forum, OCC Facebook Page, Flying Fish Journal and OCC Newsletter (OCC Members Only).
We will continue to publish new papers as topics arise.
If you have an idea for a topic, please contact PR@oceancruisingclub.org.
Western Caribbean Cookbook
Recipes and tips collected during the Ocean Cruising Club 2018/2019 Suzie Too Rally through the Western Caribbean. Includes provisioning tips, passage food recipes, local food recipes and more. Edited by Leanne Vogel.
During the rally from Curaçao to Belize, many life-long friendships were forged. The food and nibbles that have accompanied sundowners and meals aboard were an integral part of that process. Each and every one of these recipes have been successfully prepared in the limited space aboard a yacht. Provisioning in foreign ports can be a challenge at times; but it can also be very satisfying to find and experiment with new ingredients. The provisioning and tips section shares lessons that have been learnt the hard way.
OCC 60th Anniversary Cookery Book
In celebration of the 60 years we in the OCC have been caring for and feeding crew on the world's oceans, and following on from the Flying Fish series by the same name, we have compiled our members' favourite recipes to share among our friends. The result is a grand collection of recipes shared by OCC members from around the world for all to enjoy.
From the Galley of... includes well over 250 recipes that are regularly prepared on small sailing boats. Whether in distant lands where familiar ingredients are unavailable or in local harbours sharing potluck with fellow cruisers, this is a collection of recipes for cooking meals both underway and at anchor. They can, of course also all be prepared in a proper kitchen. Being 'boat recipes' they are by and large simple to cook, tasty, and nutritious.
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The Ocean Cruising Club, The First Fifty Years
It is important that the first 50 years of the Club's history should be recorded, as if it were not written now much would be lost.
Our thanks go to past Commodore and Club Archivist, Tony Vasey, for researching, collating, recording and writing this publication, and also to Anne Hammick and her team for assisting with the editing. Finally, I would like to say a big thank you to an anonymous member whose generous donation has gone a long way towards covering the cost of this publication.
Much has changed since Humphrey Barton set sail in 1952. We only need to think of modern methods of communication, electronic navigational systems, reliable inboard diesel engines, high-tech protective clothing, sail handling, electronic and wind vane self-steering systems, together with the near doubling of the average size of boats crossing the oceans. It is interesting to speculate what the next 50 years may bring.
However, going to sea in a small boat is, in some ways, still as hazardous as it was 50 years ago, so perhaps not much has really changed during that time. Sailing is still the challenge and adventure which it has always been and hopefully will long remain. I trust that there will continue to be a need for the Ocean Cruising Club to provide worldwide friendship and support for ocean sailors, both past and present.
Books Written by OCC Members
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