Updates from sea

30 January 2007 - A Dream Come True

Here we go! Photo © 2007 H. Nees

Have you ever had a dream? And then your dream became a goal? And then that goal became a reality? Well, that's what this Alvin dive was for me. For twenty years I hoped that some day I would dive in Alvin and see the deep-sea floor. It took hard work to achieve this goal, and with help from others (especially my students), this dream has come true.

When I awoke the morning of Jan. 29, I felt excited and also privileged as I anticipated the adventure that awaited me. After breakfast I went out on the stern and discussed my dive with Tim Shank, the Chief Scientist. Besides briefing me on the tasks for the day, he also reminded me to take some time down there to just take it all in. A little before 8 a.m., the ship's horn sounded and we boarded the sub. The pilot, Gavin Eppard, entered the sphere first, followed by George Luther, one of our lead scientists, from the University of Delaware. After some pictures (of course), I got in and the hatch was closed. Here we go, I thought as I caught my breath.

George, Gavin and Carolyn inside Alvin.
Photo © C. Sheild

The launch sequence reminded me of what I had heard on television during a shuttle launch into space. After all the checks were made, Gavin let me communicate with the ship, "Roger the swimmers, Alvin is diving", and down we went. The water changed color from turquoise to darker aqua-blue to deep blue, then darkness. I commented, "It's hard to believe you're in the water. With it being dark all around you, you don't really know." I saw little flicks of light given off by bioluminescent organisms. Even though my heart was beating fast, I felt a sense of calm.

People who had already been to the seafloor had told me that seeing the bottom for the first time is amazing. They were right! My first comment (after "Wow") was, "It's sort of like you're on another planet." The topography looked like rivers of lava in all different directions and patterns. When we got to our target location, Gavin spotted the ISEA instrument through his forward porthole and then I saw the Ratcam (a camera mounted on a frame that looks like a rat) out my porthole soon afterward. Our first two tasks were to move the ISEA and Ratcam to a different location, a place called L vent. As Gavin expertly operated the manipulator arms, the scene reminded me of a robot's movement in a sci-fi movie.

View of the "neighborhood".
Photo © DSV Alvin

Once at L vent, we settled on the bottom. As the camera was being placed over a fish hole (a place where fish gather), I noticed a strange behavior by a squat lobster. First, it pumped its body upward in the water column by flapping its tail, and then disappeared from view. About 30 seconds later, I saw this critter float downward with all it's appendages outstretched like an umbrella. That was weird, I thought as I laughed to myself. I later learned from Tim that the organism was escaping from something and then settling back down to the bottom. Looked like fun to me! Zoarcid fish swam up to my porthole as if to greet me, little shrimp swam by, and crabs scuttled along the bottom. I was amazed at the diversity of life in such a small "neighborhood" of the seafloor. I saw a beehive-shaped chimney venting super hot water. George was interested in the water chemistry readings taken in the fish hole and at other areas where there were Tevnia worms. While taking these readings, I kept Gavin informed of our position in relation to various features on the bottom; this was part of my job as starboard observer.

Bythitid fish swimming over Tevnia tubeworms
Photo © DSV Alvin

Before we left the bottom, I remembered what Tim suggested, and took a moment to reflect on where I was. As I surveyed this dark, cold, unique environment at the bottom of the ocean, where organisms continue to endure, I was in awe.

With our tasks completed, we headed to the surface. I was sad the bottom disappeared so quickly. I felt like an explorer who had gone to a far-off land. There is so much of the seafloor I did not get to see. Still, I was thankful for my visit to one part of this uncharted deep-sea universe.

Carolyn receives "first time diver" initiation after the dive.
Photo © B. Govenar

So what are your dreams? And how will you achieve them? You will likely need some people's help along the way. I would like to thank Susan Humphris, Tim Shank, Liz Goehring and the Alvin crew for their help in making this chance to dive in Alvin a reality. And most importantly, I have to thank my hard-working students of the past three years, who wrote proposals for experiment, analyzed deep-sea data, and submitted reports to the SEAS Report Fair (and won!), and to my past and current students who have worked hard on the classroom to sea mussel lab and done a great job. Bravo kids! And thanks.

26 January 2007 - Dinner is ready - come and get it!

Kate Mullaugh & Edouard Metzger serve themselves lunch. Photo © 2007 C. Sheild

If you like food, you'd love the meals on the Atlantis. We all need to eat to provide energy for our daily needs, but out here, the tendency is to eat too much. Why? Because the food is SO GOOD, and the variety to choose from is amazing. What's even more amazing is that everything needed to feed all of the people on this ship for a month had to be brought on board before we left port. That takes serious planning, and it is part of the job for Carl Wood, the steward on the Atlantis.

The current research expedition is part of a six-month stretch where the Atlantis will be away from the United States. Those managing the food and related goods are provided a list of approximately 2200 items that will be needed while at sea. Before the ship leaves the United States, the steward stocks up on items he knows will be hard to get outside of the country; items such as crackers, cookies and peanut butter. Other items are bought in port, such as fresh produce. Once the food is brought on board, it is stored in several locations. There is a pantry behind the galley for items like flour and sugar, and also a "day refrigerator" for items that are needed often. The majority of items are stored a few decks below. There is the large "dry stores" area for items that don't need refrigeration, including paper goods and cleaning supplies. There is also a huge walk-in freezer (about the size of a garage that could fit two Volkswagen bugs!) and a large walk-in refrigerator. I had never seen such large food storage areas before!

Check out the size of this refrigerator! Photo © 2007 C. Sheild

Steward Carl and cook Mark Nossiter, decide what to prepare each day, and take turns preparing the meals. Carl, controls the "flow of food"; he has an overall 'game plan' for how to feed everyone during the cruise. Mark and Carl then each fix what they want to from day to day, but both keep in mind what is available. The breakfast buffet generally consists of fresh fruit, eggs, bacon, oatmeal and French toast or pancakes. For lunch and dinner, there are always two (or more) entrees, and usually enough for 60 people (there are 56 on board currently). Linda Bartholomee (the Mess Attendant) helps keep the salad bar and fresh fruit available. Wonder what they served today? For lunch, we had grilled turkey and cheese sandwiches, macaroni and cheese, and cooked vegetables. For dinner, the main entrees were Mahi mahi and chicken parmesan, as well as spaghetti! And let's not forget the desserts...ice cream, cakes, and tonight, chocolate bread pudding. Whipped cream on top adds a nice touch. See what I mean about eating too much?

Fresh, healthy food is always available.
Photo © 2007 C. Sheild

A month is a long time to be away, without access to stores and fresh foods. While the cruise is underway, Carl and Mark will adjust proportions and modify plans based on people's 'tastes'. Mark said on this cruise people aren't eating as many eggs as on other cruises, so he's preparing fewer. Also, foods that don't last long, such as bananas, are consumed first. "And when they start getting brown, we make banana bread!" says Mark. That's another thing you may be interested in - fresh baked bread and fresh breakfast muffins daily. Yum! Mark said fresh baked goods are standard for all three WHOI (Woods Hole Oceanographic Institution) vessels.

Mark Nossiter enjoys his work.
Photo © 2007 C. Sheild

So one thing is for sure, you won't go hungry on this cruise. Mark, Carl, and Linda make sure of that! Meals are always on time, and always served with a warm smile.