
Over the course of a century, the Ladona went through multiple incarnations-and names.

Originally built as a sailing yacht, the Ladona was named as a tribute to Loring’s grandfather, who had a ship with the same name. The Schooner Ladona, which was originally commissioned by American industrialist Homer Loring in 1922, holds 17 guests-fewer than some of her neighboring vessels, which can accommodate up to 40-packed in like happy sardines.

A plurality of existing passenger schooners inspired the design and ergonomics we hoped to achieve in Ladona’s galley, keeping our signature chef, Anna, in mind the whole time.” “The settees, tables, and counter storage considerations were done as a team. “Features in the galley like the lighting, fixtures, appliances, layout, soffit design, and range-hood were contributions I made,” Braugh says. Mugs ready for use in the galley (Photo: Hannah Selinger) Braugh who, in 2014, alongside a team including captain Noah Barnes, Jane Barrett Barnes, Simon Larsen, Sean Boyd, and Miller, helped spearhead the 100-year-old ship’s redesign, which included a complete gut of the galley. “There are guests that call up and they’re like, ‘We want to come on the first or the last trip.’” The glorious, labor-intensive birds-in-bird, cooked in the kerosene-heated oven, is possible thanks to the planning and design of captain and co-owner J.R. “It’s kind of like word-of-mouth,” she says. Miller only serves the turducken on the first and last trips of the Maine Windjammer Association’s season. Laying them out on the galley’s simple island, she seasons each bird and layers them on top of each other-turkey first: 18 pounds, followed by a layer of stuffing, followed by a four-pound duck, more stuffing, then a chicken roaster-ties them together into a round bundle, slicks the bundle with oil, and presents it for us to see, her masterpiece, the butt of a Thanksgiving joke come to life: the famous Schooner Ladona Turducken. My shipmates and I huddle in the galley as chef Anna Miller unearths from storage a trio of different birds, spatchcocked.


On land, it may be a fine June morning, but at sea, we’ve encountered the truest of Maine awakenings: some wind (good for the sails), quite a bit of rain the kind of weather that Mainers describe as “typical.”
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