We dock in Isadjordur (translation: icy fjord) to hear that the first tender did not make it to Vigur Island. The seas were so rough they had to turn around. Guess who was scheduled for the next tender? Yup. We were canceled. I was so looking forward to meeting the only family residing on said island and to see the puffins, but, alas, safety first. Fingers crossed the puffins may make an appearance in Newfoundland. Stay tuned.
Instead we went to tour this charming village with no traffic lights. This village is prone to avalanches and rock falls so brackets are built into the mountains to ‘catch’ the snow and rocks that save the villagers’ homes.
The first stop was a water tasting! We drank the most pure water we have ever had, gushing down from a waterfall. The guide captured the water in a pitcher and poured some into distributed cups.
As we traveled around the surrounding fjord we can spot fish farms in the water. These farms catch the fish that within 38 hours is received in stores throughout the world. The Isafjodur people are very proud of this.
We were treated to a singer/guitarist who entertained us with traditional Icelandic songs in the local music hall. He had a beautiful voice. In addition to being a musician, he works in the local bookstore and in the book binding business his parents started. He quipped about the cold summer Iceland has been experiencing. He told us June was cold so he took his family to Mallorca for July only to return to the same cold weather in August. Imagine how WE feel!
Next stop was to the shore of the fjord to hear an old Icelandic fisherman who spoke no English (our guide interpreted) describe the gear the fisherman wore back in the old days and talk of the life of a fisherman. The triangular shaped hut is where the fisherman would stay and dry some of the fish.
The wind was so fierce that I made it 1/2 way down to the shoreline but Dom braved it. Not sure the last time I was so cold!
Upon return to the ship we elected to go on a tour of the Viking Mars kitchen. I think we were all blown away seeing the procedures and hearing of the precision and exact scheduling that it takes to make every dining room and every meal be executed to the highest of standards. The menus come down from corporate, complete with photographs on the exact placement of each meal. Every food item must be accounted for. It’s not easy to get fresh fruits and vegetables in Iceland as you can imagine. What is brought on board from the onset of the cruise has a shelf life and cannot always be replenished so improvisation must take place. Cleanliness and inspections go on continuously throughout the day. There is a ‘Bible’’, an operating manual for every restaurant. The job of the Executive Chef appears daunting to us mortals but he loves his job and is confident in all his chefs. I loved seeing the behind the scenes operation.
A day at sea is up next as we sail to Greenland. We can use the relaxation!
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