Wednesday February 08, 2023
Today the big excitement was the “Lunch and Learn” – food with wine pairings. However, before going into that I’d like to briefly mention the thing that is always on our and everyone on the ship’s mind that dreaded 5-letter word – COVID! Prior to getting on the ship everyone had to have a negative COVID test and be vaccinated. The day before we arrived in Southampton the ship tested every person – passenger and crew. So in theory when we set out from Southampton the ship was COVID free. As we have progressed over the last month, there have been several cases and a few days before Dubai, the Captain indicated as much and asked that all passengers and crew when outside you cabin, to please wear a mask – not mandatory, but a strong suggestion. In general most complied. At the same time the service in the cafeteria went from anyone can help themselves to all had to be served by the crew. The new Captain in Dubai maintained the same protocol for the first couple of days, but today announced that mask wearing though always suggested, is now not required. However the serving by the crew remains, which does slow up the process. We always wear masks particularly when we are in lectures, in the theatre and on coaches / transports. We hope that the dreaded bug will stay away and all can enjoy 4 months of COVID free travel.
The one lecture we attended was by Dr. Bob Donaldson who summarized the report that is prepared every 5 years and is unclassified and available on the web for all to review, where the best minds predict the Global trends and future of the world, in this case going out to 2040. However one can obtain the reports from the “National Intelligence Counsel” of the USA. It is part of the DNI.gov (Director of National Intelligence web site).
The other lecture which we saw on tape as it was at the same time as or meal was the British Intelligence Officer – Andrew Barber who spoke on the Psychology of Spies. Here he talked about the CIA Agents in Russia – Martynov and Motorin (the techie chap) who had worked with the CIA for many years and were eventually caught and shot after a brief trial. Dimitti Polyakov had worked for many years for the CIA, undiscovered, then retired and due to a mole in the CIA, was picked up and the same treatment – go to the basement of the KGB, kneel down and a bullet fired into the back of his head. Oleg Gordieyevsky (Diplomat in Denmark) was turned and worked with the British MI6 for many years. He was caught in 1985, but made an escape with help from the British. Patrick Heenan who was brought up in India educated in England and became disillusioned as he was rejected by the UK military, spied for Japan and provided them lots of information just prior to World War II. Mitrokin who was degraded and eventually sent to the basement of the KGB to manage the archives. When they decided to build a new building and move the archives, they decided to put it all into microfiche and destroy the original documents. He would take the shreds of the original documents out to his home and over time was able to hand over 25,000 documents to British Intelligence. He also gave the case study of Michael Bettany who handed over US documents to the Russians and was caught as a British mole was his boss in the KGB. All the cases including some women, Ana Morales as well as Rick Ames and Robert Hansen we’re analyzed. He knew several of these people so much of it was first hand. Certainly money plays a part, but more disillusionment or feeling you are not appreciated and disagree with what your government is doing, are the main causes that make people turn spies. All fascinating cases.
The lunch in the Verandah Restaurant, we had signed up for, was put on by the sommeliers and was an education about wines. Ekaterina (Katia), our friend, was superb giving us not only instruction about the French wines, but also the regions of France that produce the wines and the type of soil / substrate that produces the type of wine. From the Loire Valley to Bordeaux (Borde de L’eau – by the side of the water), to Alsace, Sancerre etc were covered. We learned a lot, but after 8 glasses of wine, I’m not sure what we remember.
It started with Laurent Perrier La Cuvée, Marne, Champagne with the “Amuse Bouche” – a warm cheese creme brûlée. Next Grilled Dover Sole which was paired with two white wines – Pouilly Fume, Chateau de Tracy, Center Loire and Mercuery, Vignes de Maillonge, Domaine M. Juillot from Burgandy. The next course Black Angus Filet with Pepper sauce with 2 Red Wines. Domaine Gardies Les Miller’s Rouges, Cotes du Roussillon and Corney & Barrow Margaux. Then we got onto the Cheese course with a white and a rose wine – Riesling Grand Cru, Domaine Schlumbrtger, Saering Alsace and Whispering Angel Rose, Chateau d’Esclans, Provence. Finally we ended up with Apple pie and ice cream with a white – Muscat De Rivesaltes Els Pyreneas. A really terrific couple of hours.
The evening entertainment was The Revolvers (revolvers.co.uk) 4 men band played songs from the 60’s which was a lot of fun.
Overnight we once agin moved the clocks forward 1 hour, that’s four days in a row. It will be nice to have the clock stabilized.
Roger & Anne Travels 