sman

Liebe Leser
Sport-heute.ch schliesst seine Tore. Nach 11 Jahren möchte ich andere Projekte verwirklichen, auf Reisen gehen und das Leben endlich in vollen Zügen geniessen. Es waren 11 wundervolle Jahre mit Ihnen. Sport-heute.ch bleibt mindestens die nächsten Jahre als Bilderbuch noch bestehen. Doch jeder Abschied kann auch ein neuer Anfang sein. Nun ist es endgültig. Ich wünsche Ihnen eine weiterhin schöne Zeit. Ich danke Ihnen für die Lesertreue und Ihre ehrliche Begeisterung mit grosser Dankbarkeit. Danke, dass ich Sie 11 Jahre verwöhnen durfte.

Tschau und auf Wiedersehen.

Ihr
Marcel Krebs

Wer weiterhin mit mir und Sämi in Kontakt bleiben will, kann dies über meinen persönlichen Blog.
www.marcelkrebs.ch.

Dear Users
Sport-heute.ch closes its gates. After 11 years I would like to realize other projects, go on journeys and finally enjoy life to the fullest. There were 11 wonderful years with you. Sport-heute.ch will continue to exist as a picture book for at least the next few years. But every farewell can also be a new beginning. Now it is final. I wish you a good time. I would like to thank the readership and your honest enthusiasm with great gratitude. Thank you for spoiling you for 11 years.

Chess and goodbye.

you
Marcel Krebs

Anyone who wants to stay in touch with me and Sämi can do so through my personal blog.
www.marcelkrebs.ch.

 

 

Bon appétit gentlemen...

Geschrieben von Pilar Alberola am .

 jva6032

• Getting supplies ready for the second leg
• Finding balance between what is useful and what is pleasurable
• More than food, water is a major issue

The competitors of the Mini Transat îsles de Guadeloupe are starting to get restless. After more than three weeks in port for the first stopover, they are eager to get racing, to finally take on the Atlantic crossing they have all been dreaming about. But, to reach the other side of the duck pond fit and clear-headed, they will need to properly organise their food and drink supplies.

« In 2013 I consumed mainly freeze-dried food... On arrival in Guadeloupe, I swore to myself: never again » Ludovic Méchin (Microvitae) has the merit of being clear. For him, recognising the aromas of delicious fresh food and satisfying his taste buds are a great assistance to performance. Without the pleasure of eating, the solo sailor can get demoralised, so essential in this second leg where all are aware of the risk of sailing cut off from all ties to the outside world.

The flavours of the palace
Overall, the racers try to find the right balance between several constraints - the first of them being the weight. On the Minis, it is not so essential to have only freeze-dried foods, since the competitors will not have a desalinator on board. The advantage of preserved vacuum-packed food quickly becomes apparent, especially since both the taste and texture are closer to homemade food. And there is always room for some delicacies: aboard Nautipark, Fred Denis has already thought about the long hours of solitude on the Atlantic: “I found a good bread that should keep for more than a week, with a little parma ham, something for the sweet tooth also, energizing powders to mix with water, just for a little pleasurable variety...”

Not all take matters that far, even if food remains a serious concern. Tanguy Le Turquais (Terréal) has had all his food, mostly preserved, vacuum-packed, brought over from France. Everything is codified and planned to strike a balance between enjoyment and efficiency. “You also need to have something to snack on right away. Sometimes, getting down inside the Mini to prepare food is simply impossible. That's why I carry a lot of dried fruit. And grapefruits! They keep well and it's so good to still have fresh fruit after several days at sea”, says Ludovic Méchin. Others have opted for more minimalist solutions, like Carl Chipotel (Gwadloop!): “For me, freeze-dried will be my lot! I will wait until arriving home to find the flavours of the Antilles”.

Water, water
For the second leg, the racers will be allowed to take on board 120 litres of water or various edible liquids. That is, about 6 litres of water per day on a basis of 20 days of racing. This may seem a lot, but all the doctors' opinions converge: in hot weather, a skipper should drink from three to four litres of water per day to avoid becoming dehydrated. Anything less can lead to the mental faculties suffering. A dehydration of 10% would amount to a sleep deficit of several hours. To stay clear-headed, the racers need to be thinking of drinking without moderation.

Close comradeship
The three week break in Lanzarote has also allowed the racers to get to know each other better, establish different relationships than those that are possible in the heat of the preparation of a start or just after a race. Those who stayed in Lanzarote during the stopover formed close ties. A competitor passing the pontoons of the Marina Lanzarote spontaneously checks the mooring of a competing boat; another exchanges his weather information and the first planned routes. They exchange equipment and give each other good tips. There is always a helping hand to climb up a mast or to clean the hulls. Real friendships were forged during the stopover and it will be harder, perhaps, for those who did not stay, to catch up. In three days, everything will be back to normal.

 jva6020

 jva6016

 jva6018 0

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0 #1 Raymundo 2015-12-29 09:01
What a information of un-ambiguity and preserveness of valuable know-how about unexpected feelings.


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