The week of departure started on Sunday afternoon with Ruth, Alby, Dayna, Stuey and Matt doing a 4 cart smash and grab (one for each boat) of dry stores which were stored in the shed at Mt Nelson ready for the trip south.
On Monday Sam and Luoey at Gillespies loaded us with enough Ginger Beer to keep the sea sickness at bay for ages. Sam has been helping us out for over 15 years, since before he and joined us for a trip in the early days.
The costs of running the cleanup have increased substantially over the last 5 years and fundraising post covid has been much harder. The only way we can continue is with generous cash donations. A massive thanks to Rob Pennicott, Intuit Technologies and Seafood industry Tasmania who together have almost paid for all of our fuel
Dave from Deep South Brewing and Owen from Moo Brew have pitched in with some cases for the crew. Dave has been instrumental in the development of many of the beers produced by both breweries and most of his beers at Deep South are named after places we visited when he joined us on the cleanup a few years back.
Tomorrow morning the teams will drop by and see Omiros and the Hill Street in West Hobart for all of the fresh fruit and vegetables. Omiros and the team divide and pack the provisions in boxes for each boat. Often working through the night to have it ready first thing on the departure morning. The next stop for members of each boat is the Wursthaus Kitchen in Salamanca Place to collect a selection of amazing delicatessen delights before they make their way south for a departure from Dover and Southport around Midday.
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