A little adventure and a whole lot of relaxation
photo by Alex Gero
May 2014
Schooner Heritage
P O Box 482
Rockland ME  04841


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Hello shipmates,

If you haven't signed up for a trip this season, as an extra incentive, we've lowered the rates for many of our trips.  Check out our schedule at  If you have already reserved your berth, we'll be sure that you have the advantage of the new pricing as well!  
Capts. Doug and Linda will be sailing across the bay this coming summer.  We hope you'll join us for a wonderful time.  You know how the "Heritage Song", sung to the tune of the "Gilligan's Island" theme, goes:
"The Heritage, the Heritage, she carries us away.
Away from all our troubles as she sails across the bay."
photo courtesy of Fred LeBlanc
We'll be looking at islands and wildlife and birds (there are a lot more eagles and osprey now). 
--photo taken by Dick Loehr
An osprey atop Pulpit Rock at the entrance to one of our favorite anchorages, Pulpit Harbor
--photo courtesy of Dick Loehr

photo courtesy of Michael & Joann Cavalear

We'll be watching the full moon rise or the stars pop out.  
photo courtesy of Bill Fleet
As we always say, Maine has a lot of stars.  Capt. Linda, or even Capt. Doug now, he's learning!, will give a little info session on the constellations.

This season the food will be great.  Capt. Linda, as last year, will be more in charge.  
We'll enjoy healthy, wholesome and very tasty fare.
Lentil Soup
One of our favorite lunchtime offerings, served with fresh bread made aboard that morning.
Put 1 lb of lentils in a large pot 
Add 2 1/2 quarts of water and simmer for 1 hour
4 cloves of garlic, minced
2 cups of chopped onion
2 cups of chopped celery
2 cups of  chopped carrots
Simmer for another hour
hamburg mixture (recipe below)
1 potato, finely chopped
1 15-oz can of diced tomatoes
Simmer for a final hour
More water can be added during the last two hours of cooking for the desired consistency.  Lentils do soak up water as they cook.
Hamburg mixture
2 lbs of ground beef or turkey, cooked
2 onions, chopped
2 cloves of garlic, minced 
2 tsp Worcestershire sauce
2 Tsp dried parsley
1 tsp dried oregano
1/2 tsp each of basil, thyme & marjoram
salt and pepper to taste
Serve the mixture in a separate bowl, allowing guests to add to the soup as they wish.
By the way, did you see the article in DownEast Magazine last year about windjammer chefs?  Of course, Capt. Linda was one of those featured.  We've scanned a page of the article for you, if you haven't seen it.  Click on the word "article" to read it.
Spring outfitting continues.  It is always a challenge to fit everything that has to be done into the weather windows we have.  We keep the winter cover on until we get all the varnish work completed. Last week the cover came off and now it's time to concentrate on the outside of the schooner's hull. We just finished putting up the topmasts. Next up: all those lines and sails.
 Spring time at the yard  
We are hoping you will all join us.  Some of the crew are musically talented and Capt. Doug...well, he does love to tell those stories and just talk about the islands, maritime history and schooners. 
Dick Loehr photo
Come enjoy your first cup of rich, hot coffee, fresh off the wood stove while watching the harbor awaken, all from the deck of the Heritage.
Dick Loehr photo
We're looking forward to a great time this season.
photo courtesy of Robert Angell
See you aboard!