12/07/2025
✍️ “Meet Ricardo Pascual. He clocks life with an egg timer. Born poor in Cabanatuan City, the Philippines, Pascual, 49, has logged more than 20 years as a cook at sea. His father hawked fish balls and salted squash seeds on barrio street corners. Seafaring has buoyed Pascual into the middle class.
‘Look, it’s not simple,’ he explains in the galley, where the Bee Gees are jive talkin’ on an actual boombox and a rolling pin trundles back and forth atop a counter, marking time with the 19-second periods between three-meter waves. ‘You cater to different tastes. The Indians don’t eat beef, so you add fish. No pork for Muslims. You have to know how to mix spices and herbs, especially for Indians and Europeans. We have one guy who’s a vegetarian.’
Crowned with a chef’s toque, Pascual holds the second-most important position aboard ship after the captain: the morale officer. Food is a refuge, the great mollifier, at sea. He improvises new meals constantly to fight routine. (As he says this, he pours a can of condensed milk into a simmering vat of pineapple chunks and chicken breasts, preparing a batch of pininyahang manok.) Pascual wears the guarded expression of a man professionally hardened against faint praise. He leaves salad and cake out as leftovers. In the mornings, the cake is gone.
The sea never changes.”
— Paul Salopek, “Blue Highway” 🌊
🔗 Read Paul’s dispatch about crossing the North Pacific aboard a container ship: https://outofedenwalk.nationalgeographic.org/blue-highway
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🥾 Out of Eden Walk is a 38,000 km walk across the world in the footsteps of our ancestors.
Pictured: Cook Ricardo Pascual in his domain—the ship’s galley.
📷 Photos by Paul Salopek
Image descriptions in comments.