Casey Dierck grew up on the shore of the Puget Sound near a small town named Vaughn. He learned to sail from his dad at the age of five, and has been sailing ever since. At the age of 22 bought his first ocean going sailboat, named Hoy Hoy. With his boat he thoroughly explored the Puget Sound and the San Juan islands, and made passage to San Francisco Bay from his home waters. From the Bay Area he sailed Hoy Hoy to Mexico and the Sea of Cortez, as well as a passage to Hawaii. With his current sailboat Chae Mi, he has made a windward "clipper route" passage from Cabo San Lucas to San Francisco, which entails sailing offshore 700 miles to gain favorable winds. This fall he intends on making another trip to Mexico and will again return via offshore route in spring. Casey has sailed and worked to maintain Freda B for five years and he loves her like one of his own! He has crisscrossed the bay almost a thousand times, and knows its currents and winds intimately.
John Bosco was raised in the Northeast and moved to New York City to pursue a career in publishing. After twelve years he left the city and embarked on a life on the water, ending up spending his winters in Key West, FL and his summers in northern ports. He has worked as a deck-hand and eco-tour guide on traditional sailing vessels, ultimately earning a 100 ton Masters license. John came to the Bay Area to for its geography and to build his sailing skills on the San Francisco Bay.
Hailing from Missouri, Abby never imagined her path would lead her to the sea. She moved to San Francisco and started taking sailing lessons. When she mentioned to her sailing instructor, "I wish I could spend every day at sea," she was encouraged to apply for a deckhand position. Abby has since spent the past 8 seasons working as a deckhand and sailing instructor on the San Francisco Bay. She has sailed the California coast from Mexico to San Francisco. Abby carries a 100 ton Masters License.
Shannon Elaine Adams (SEA) was born in Porter, a type of soulful beer, and a type of Texas town that apparently produces soulful beer-lovers. After living on the coast of the Gulf, and having tasted the life aquatic, the gravity of the great Pacific pulled her to San Francisco, where she now lives with her pets. She's been a pro beach-volleyball player, truck driver, personal trainer, and more, but mostly a bartender, and is now in her nineteenth consecutive year tending bar. Needless to say, aboard the Freda B, she's the one to ask for a drink, or a warm blanket, or even a nip of bartender wisdom.
Sarah is a native of the Bay Area who fell in love with food at an early age and seemed to always know her place was in the galley. Growing up with a family that hunted and gathered mushrooms, wild game and local seafoods her knowledge of what is good and fresh comes from personal experience. She got her start in the family kitchen helping prepare family holiday meals with passed down recipes from generations. Her love and understanding of food and its power to make people happy is obvious in her enthusiasm. Sarah Turrini is just one of the granddaughters of Freda B you may encounter while on board.
David Robert Johnson (a.k.a. Chef DR Jones) was born in Iowa. His grandfather, a farmer, first introduced him to growing food, canning, and preserving, and the intimacy of eating locally. He received a BS in Geography & Environmental Management from the University of Iowa, specifically studying the interrelationships between the health of society, economy, and environment with special respect to food production systems.
He spent ten years cooking on historic tall ships, seasonally and geographically sourcing food; and expanding his culinary repertoire via cooking with locals, exchanging recipes, and experimenting with whatever was in season. From French cooking in Montreal to fish fries in the Caribbean, DR Jones's cooking is an intimate, eclectic, and joyous accumulation of tastes, cultures, and communities.
David spent three years in Africa, where he initiated a community development project employing and educating local Xhosa tribe metic graduates in food production, service, and management. He designed and built a tiki restaurant of local materials, opened a fish market, planted three large perma-culture gardens with French drains for black water, compost, and solar heated water systems.