Daily Journal

September 20, 2004:
Aboard the R/V Wecoma: The Crew (Part 3)

Dan Arnsdorf, Captain
Captain Dan has lived in Newport for the past 33 years. He has a wife and three children. He has been a Merchant Marine for 30 years. Captain Dan served five years in the Navy. He later worked in metalurgy, ran a tugboat, and leased commercial fishing boats off the Washington, Oregon, and California coasts. Captain has worked on the Wecoma for 19 years. He started out as an AB (Able Bodied Seaman), then worked up to Second Mate, then Chief Mate, and was promoted to Captain about five years ago. He can't stand a 9-5 job but loves being on the sea.

As Captain, he oversees all ship operations. He makes sure that he meets the objectives of the science team and that everything is done safely. He monitors radar, weather, and positioning of the ship.

In answer to the question, Do you use math in your job? Captain Dan says he uses math often. You must, however, need to know how and why to use the math. There are many licenses and documents he must get to qualify and upgrade to better positions. Most of these licenses must be renewed every five years. Some of these include Safety Training, Federal Communications, Merchant Marine, Mariner's Document, Radar, and Radio Operator's License.

Captain Dan would like readers to know that the first step towards solving a problem is to change your attitude. Don't be defeated because of those around you, let go of the garbage. It doesn't matter whose fault something may be, you have to let it go and move on with your life.

Doug Capps, Head Cook
When Doug is not out to sea, he is at home in South Beach (just south of Newport) with his wife, seven cats, and his dog. Doug has been in the food business all his life. He began as an apprentice in a bakery , eventually opening his own bakery in Bandon, Oregon. He also had a bakery in Newport and worked as a pastry chef for Shiloh Inns. He began on the Wecoma as an Assistant Cook, then Head Cook when the position opened up. He has been on the Wecoma for 10 years. His work includes planning menus, ordering food and cleaning supplies, and preparing three meals a day. He is also in charge of sanitation aboard ship. He works long hours to make sure everyone is well fed.

On board ship Doug enjoys the travel and meeting people from around the world. He likes the challenge of living and working aboard ship and doing something that most people never have an opportunity to do.

Doug uses a lot of math in his job. He must determine amounts of food to order, know how to measure food (using both metric and standard measurements), and how to adapt recipes for 25-30 people.

His advice to our students is that it's never too late to try something new in your career. You only need the desire to succeed. When Doug realized he needed more math for his job, he enrolled in math classes at Lane Community College to improve his skills.

Boe Evans, Able Bodied Seaman
Boe lives in Aumsville with his wife and two children, ages four months and 15 years. Prior to becoming a Mercant Marine he was a janitor for the Salem School District. Unhappy with janitorial work, he entered the Job Corp in Astoria. While there he earned his GED and received training in Seamanship. After completing his schooling, he worked on tugboats, deep draft vessels, and oil response vessels. He has been on the Wecoma for two years.

Adventure appeals to Boe. He likes the travel, and meeting new people. Boe's duties include operating winches and cranes, cleaning the ship, painting and chipping, and assisting the Mate as Watch Stander on the bridge. He uses applied math in calculating speed and determining stresses and loads on the equipment.

Boe's advice to others is to have a plan. Determine what career you would like and then enroll in a trade school to achieve your goal.

Here's a math problem from the cook. This recipe is one of his favorites.

Grilled Flank Steak
Serves 6

1 cup soy sauce
1/2 cup brown sugar
1/2 cup unsweetened pineapple juice
1/2 cup Italian salad dressing
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 pounds flank steak

Prepare a marinade of all ingredients and marinate steak overnight in the refrigerator. Broil steak over hot charcoal fire for 5-10 minutes on each side, depending on degree of rareness desired. Slice thinly across the grain.

Since the cook is cooking for 25 people, what factor must he multiply each of the ingredients by to prepare enough steak for everyone? What would be the amount for each of the items in the recipe?

Back to Daily Journals