Freighters are mysterious creatures, grazing the horizon at what seems a glacier’s pace, laden with commodities like coal or iron ore.  We accept them as part of the Great Lakes’ landscape, but we don’t often think about what it takes to run them. 

It turns out, it takes a sizable team. Freighters are out at sea for up to 120 days at a time and the ship doubles as both home and workspace for two dozen or more crew during long stretches away from shore. 

And, of course, everyone needs to eat. The idea of serving that many people may conjure up images of industrial food in tin pans or a mess hall with as much charm as a military barracks. But on many freighters sailing the Great Lakes, there are cooks known as galley stewards who are on a mission to elevate the on board dining experience, while also creating a sense of community. 

To read the full story, visit the Great Lakes Now site here.