Chris Museler reveals what sailors care most about 

“Peanut butter and jelly is the great equalizer,” said chef Hedleston after feeding the crew an antipasto for lunch. “You have to have a go-to. Something that everyone will eat if they're not eating one of the main courses, or not feeling well.” It’s extremely hard not to talk about food on a distance race.

And though Hedleston had never before been cook for a distance race, he’s starting to click into his role. “I wouldn't want to do it all the time, but it’s kinda crazy. I make people happy.”

Besides the food, there was a light at the end of the tunnel for Grundoom when we sailed through a long dark cloud bank under spinnaker and popped out the other side reaching with a large furling jib and staysail.

So life is good with less than 200 miles to go.  We have the gift of a favorable wind.

For now I'd like to introduce you to another crewmember, Brandyn (“John Deere”) Meyer. Originally from Annapolis, JD is a farmer in his 20s on Maryland’s Eastern Shore. He used to board horses, and now he mostly farms hay. As with Matt Calore, JD’s day job can't be more different than the sailing he does. We have learned through his measured southern accent about seasonal crops, and how John Deere tractors, many pushing $100k, are simply the best.

JD and the rest of the team have settled into a steady rhythm of sail changes and storytelling. You can imagine the tales that come from a young Maryland farmer.