Our trip from Boston to Nova Scotia began on the morning of May 19 with a beautiful sail. With the spinnaker up, we averaged 5 knots. At night, we took down the spinnaker, hoisted the mainsail, and let out the jib. The next morning, with winds up to 30 knots, we put in the second reef, only to shake it out again five hours later when the wind decreased and eventually died down to four knots. For the next few hours, we alternated between motor and sail, depending on how the wind blew. We normally don’t mind crawling along at 2 knots too much, but when the speed dropped below 1 knot, we gave in and turned on the engine.

Friday was another great spinnaker day. As always, we took down the big sail for the night so that we wouldn’t have to deal with it in the dark if the conditions worsened. By then, we had entered lobster pot territory, where the buoys were large and the lines between the main buoy and the smaller floater buoy were long. At around 10:30 p.m., we noticed our speed decrease, and we came to a halt—we had caught a pod! Although a cable running from the keel to the skeg prevents lines from getting caught in the propeller, it can get caught in the gap between the skeg and the rudder. We were unable to lift the rope to cut it and couldn’t find another way to free ourselves. Eventually, we called the Canadian Coast Guard for help. Since it would take them a while to reach us from Halifax, they sent out a message to other nearby boats for assistance. The crew of “Rann to Go III” approached us. With impressive boat-handling skills, they circled around us and tried to lift the rope. They eventually succeeded and cut it. The rest of the rope then slid out of the gap.

All of these lights are from fishing vessels. This gives you an idea of how many pods we had to contend with.

We had just set off again when we encountered the next pod. Not wanting to call the Coast Guard again, we came up with the idea of attaching a saw to our longest boat hook to cut the rope. Although we felt bad about cutting the line, we sighed with relief because the conditions 30 nm off the coast of Nova Scotia were poor, with increasing waves and wind and a current of up to 3 knots. This caused us to swing around the pod quite violently.For the next three hours, until dawn, one of us stood at the bow of the boat, scanning for buoys with a searchlight and calling out any necessary course changes to the helmsman. Thankfully, they were all quite big, with small reflective patches that made them easy to spot.

We continued on to Shelburne Harbor, where we checked in with the Canadian Border Patrol. Shelburne Harbor is also home to Barb and Mike of SV Nelleke, whom we met in the fall of 2022 while sailing down the Nova Scotia coast. Although we don’t have photographic evidence, we had a lovely evening with them. It’s always great to catch up with friends you make along the way.

The roughly 100 nautical miles between Shelburne Harbor and Halifax, our next destination, took us five days. This was due in part to adverse wind conditions (very little wind or wind almost on the nose) and the fact that we stopped sailing at night due to the numerous lobster pots. The entire route was filled with lobster pot buoys. Sometimes it seemed as if there was no rhyme or reason to how they were set; other times, you could easily see a string of ten buoys in a nice line. Despite keeping a close lookout and zigzagging through the maze, we still got caught in the long line between two more pots’ buoys. And yet another friendly fisherman came to help.

Finally, in the early afternoon of May 30, we dropped anchor in the Northwest Arm of Halifax Harbor. We spent the next three days doing laundry and grocery shopping, visiting a walk-in clinic to get a prescription for medication and a referral for blood work, and sightseeing, of course.

We are always on the lookout for regional specialties and came across the “donair.” We searched the internet for more information and found out that the most famous dish in Halifax is a version of the Greek gyro with a special sauce. Further research revealed that the “King of Donair” has won the award for best donair for 16 consecutive years. This was the place where we enjoyed this well-known dish, and we must say, it was really quite yummy! However, we still prefer the Greek original.


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