The following week, we crept along the Sunshine Coast and got acquainted with the scale of the British Columbia landscape, a tidal range approaching 16’, and an abundance of drifting logs and deadheads. We made an overnight stop at Wilson Creek and raided the supermarket the next morning, stocking up on flour, oats, nuts, raisins, and powdered milk. Although our supplies were as simple as the boat itself, Koen saw to it that we would have a culinary high point every day. He had brought his sourdough starter; it was so dear to him that it even had a name: Jesaja. In the morning, the sweet smell of fresh bread filled the air; Koen was beaming at what he had created in our two frying pans.