A dock at six in the morning tells you more than a launch party at eight in the evening.

I crewed for ten years and delivered other people's yachts across the Mediterranean before I wrote a word about them. I have been seasick in front of guests I was meant to impress. I have watched a yard in Viareggio spend nine months on a hull nobody will ever see. Nami (波) means wave, and this is a magazine about boats — I intend to go on calling them boats.

So that is what gets read here: around ninety sources out of Northern Europe, the Mediterranean, the Americas and Japan, in Italian, French, German, Dutch, Swedish, Japanese and English. Yards, crews, naval architects, the small classics moored beside the hundred-metre houses. Prices appear when the price is genuinely the story, which is rarer than the brochures imply.

A story here is a headline, a short excerpt, one picture and the link out to the people who reported it. Nothing is reprinted whole. The photographs stay with whoever took them. A Dutch yard writes in Dutch and it stays in Dutch here. The link goes straight to them.

— Olivia Stay, Antibes and Tokyo Bay

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YACHTNorthern Europe

Brezeln an Bord: Frisch gebacken aus der Pantry

11.05

Tiefkühlbrezeln bringen frisches Laugengebäck in die Bordküche. Eine wiederverwendbare Backfolie soll das Anhaften am Blech verhindern.

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Brezeln an Bord: Frisch gebacken aus der Pantry

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