Andy Jackson, a schooner bum who who didn’t start cooking aboard boats until a little later than most people come to it, suffered a stroke last year that has kept him off of boats. His special talent was to delight guests and crew with homemade food made from ingredients he'd procure on what was supposed to be his day off.  He tells us about his trips to China, Cuba, and Europe. He also lets us know the trick to delighting passengers who think their cabins are a bit cramped: sticky buns.