Tiny Floating Homes: PIZZA PI

Get ready to see the hottest tiny house around! Literally. Here’s PIZZA PI…

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Sasha and Tara Bouis have turned their tiny floating home into a FOOD BOAT serving fresh baked pizza served on delicious made-from-scratch slow-fermentation New York style crust. Each pizza is made to order with fresh local ingredients. They offer a gluten-free menu and they have even partnered with a local ice-creamery, Scoops and Brew, to serve the best ice cream in the islands!

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Pizza and ice cream, on a sailboat, in the Caribbean. Does it get any better than that?

THE CREW

Capt. Sasha began his journey in Manhattan. He graduated from MIT and spent years working on Wall Street. His passion for the sea grew so strong, he decided to leave it all behind and become a sailboat captain. The chilly waters near his home town sent him in search of a warmer climate, landing him in the beautiful Virgin Islands where he met Tara in 2007.

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Chef Tara graduated from IU in 2005 and taught Elementary Special Education in Indiana while spending the summers teaching SCUBA in the Caribbean. She met Sasha and knew her heart belonged in the islands with him. After taking a leap of faith, Tara is now an award-winning yacht chef and an expert at biting off more than she can chew. Tara designed the entire layout before renovating Pi and then built it herself! The result? The most amazing floating home ever!

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THE BOAT

Pi is a 37 ft. G.L. Watson design built in 1996 in Sheffield, England.  The entire boat is built with a whopping quarter-inch thick aluminum plate. She’s a sturdy motorsailor equipped with a vintage Perkins 4.236 engine and sails to carry her wherever the wind blows.

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THE GALLEY

To keep up with the water demand for washing dishes, Sasha and Tara fitted a DIY water maker that produces up to 40-gallons per hour.

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The galley boasts commercial equipment such as the Baker’s Pride P44S-BL (Brick Lined) oven measuring 26″w x 28″h x 28″d. There are two separately controlled baking chambers and each chamber has two 21″ decks. This allows for cranking out 4 pizzas every 15 minutes! Sasha designed a hood ventilation system to direct the heat up and out keeping the galley nice and cool.

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They also installed an industrial 20-quart Hobart mixer and a mechanical hanging basket scale for dough-making. The hanging scale is much better than a regular mechanical scale on a boat because the measurements aren’t affected by the rocking motion caused by waves.

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To support the electrical demands of all these appliances, Pi is outfitted with (2) 130 watt Kyocera solar panels, a 12kw Northern Lights Generator and a hefty battery bank.

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THE LIVING SPACE

Sasha and Tara spent two years building Pi into everything they dreamed she could be. They turned her into a fully operational vessel as well as a very cozy tiny floating home. They lived aboard after all the basic necessities were finished during the construction process, right up until Pizza Pi was officially open for business. Due to Health Department requirements, they can’t actually LIVE on the boat anymore but they maintain the functionality that makes this the most awesome tiny floating home around!

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If you’re interested in seeing how Pi was transformed from a bare aluminum shell to a smokin’ hot pizza joint in the Virgin Islands, check out Sasha and Tara’s blog as they catalogued the whole process.

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PIZZA PI VI is located in the beautiful Christmas Cove, Great St. James Island near the East end of St. Thomas in the US Virgin Islands. Christmas Cove has FREE mooring balls, amazing snorkeling and some of the best sunsets of all the Virgin Islands.

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Taking a trip to USVI soon? Visit www.pizza-pi.com for more information or check them out here:

Facebook: www.facebook.com/pizzapivi
Twitter: @pizzapivi
Instagram: pizzapivi

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Hail PIZZA PI on VHF Channel 16 to place your order. You can also call or email it in too. Just tell them what you want and swing by in your dinghy to pick it up 15 minutes later. Pizza Pi prefers credit cards but happily accepts cash. If you visit often, you can ask for a Captain’s Card.

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Pizza Pi will even deliver! (Within Christmas Cove that is.)

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By Jody Pountain for the [Tiny House Blog]

 

 

Tiny Floating Homes: VACILANDO

Would you like to take a tour through the inside of a 35′ sailboat?

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Take a peek at Vacilando

 

DESCRIPTION

Cal 35

Classic fin keel aft cockpit cruising yacht

Built in Tampa by Cal Jensen, 1984

Designed by the legendary William “Bill” Lapworth

 

DIMENSIONS

LOA: 35′          LWL: 28′ 9″       Beam: 11’  Draft: 5′ encapsulated fin keel

Displacement: 13,000#                Ballast: 5,200#            Clearance: 5’3″

 

MEET THE CREW:

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Chris: Singer/Songwriter (and now Author) from Philly, transplanted to Nashville, needed a break from the entertainment business and decided to convince his girlfriend to live on a boat.

Melody: Computer Nerd/Writer/Jewelry Designer who thought her boyfriend was crazy for wanting to live on a boat but never one to shy away from an adventure, decided to play along and now may never get off the boat.

Jet: Dutch Shepherd rescue who has now traveled more miles in his 5 years with Chris and Melody than most people do in a lifetime.

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If you still think the cruising lifestyle sounds perfect after reading my post a couple weeks ago, here’s your chance to have your own tiny floating home… Vacilando is currently FOR SALE!

After two wonderful years living aboard full time, Chris and Melody made the tough decision to put their beloved home on the market and upgrade to something a little bigger, a little better suited for crossing oceans, and something they can call their “forever” boat.

Vacilando is the perfect Coastal Cruiser for the East Coast, Bahamas or Caribbean. She currently sits on the Chesapeake Bay waiting for her next adventure.

Check out the full specs and list of extensive upgrades HERE.

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Please email questions to crew(at)mondovacilando.com

By Jody Pountain for the [Tiny House Blog]

Water Water Everywhere

Water Water Everywhere

If you travel the way I do, water is everywhere. It plays a very important role in every moment of my life.

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Water surrounds my floating home. It dictates the materials my home is built with. It cools the engine that propels my home. It cleans my body, my clothes and my dishes. It quenches my thirst. It’s home to the fish that I eat. It cools me off. It’s my playground.

According to one of my favorite websites and podcasts, howstuffworks.com, “Oceans are huge. About 70 percent of the planet is covered in ocean, and the average depth of the ocean is several thousand feet (about 1,000 meters). Ninety-eight percent of the water on the planet is in the oceans…” Considering the amount of water there is on earth, it’s hard to believe that clean water can be so difficult to obtain for so much of the world’s population.

On land in the U.S., fresh water was readily available. Now, I’m surrounded by an unlimited supply of water, but it’s all salt water. Fresh water is a daily challenge to keep in supply on a boat.

On my boat there are two fiberglass water tanks that hold a total of about 140 gallons. Both tanks are plumbed to the kitchen sink (shown below), two bathroom sinks, and one washdown hose on deck. The lines are pressurized by a water pump and accumulator so water is readily available at each tap.

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Getting water into the tanks is the hard part. There are three ways to refill our tanks with fresh water.

Jerry Jugs

Long-term cruisers often carry 5-gallon Jerry Jugs on deck for diesel, gasoline and potable water. These jugs can sit on deck as a last resort when tanks run dry, or they can be used on a frequent basis for transporting the liquids back and forth from shore. Instead of bringing the whole boat to a fuel dock or a marina slip, we can take a dinghy full of Jerry Jugs to shore and refill in smaller quantities. The jugs are then heaved back up on deck when full. It’s hard work, never fun and the nozzles always leak.

In the islands, water from land is always suspect. Sometimes local water supplies come from wells and sometimes it is generated from a Reverse Osmosis procedure. Well water may not always be potable water and a bit of bleach or chlorine should be added before consumption.

Catching Rain

In the Caribbean, it rains a lot. The storms are often isolated squalls and pack a punch. As Captain Ron would say, they come on ya fast and they leave ya fast. Other times a cloud will pass overhead sprinkling a bit of liquid sunshine.

Mostly, it rains in the middle of the night when I’m sound asleep. Suddenly, everyone on board jumps up to race around and close the hatches just in time for the heavy rains to stop. It’s rarely enough for a good boat wash and usually just enough to be irritating.

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Many sailboat owners construct some type of rain catch, either by blocking off the decks to pool water directly into the deck fill, or by suspending a tarp or piece of canvas over the deck to direct water down into the deck fill.

The problem with barricading my decks is that our anchor chain is in need of replacement or regalvanization and it leaves a fair amount of rust on the bow (front of the boat). It doesn’t rain enough to thoroughly rinse the decks before I would feel comfortable letting rain water run off my salty decks into my water tanks.

On an ambitious day, I may move rain catch up to the top of the boat project list and break out the sewing machine to make a custom rain catch with tarp/canvas/sail material. One boat project is really never just one boat project though. If I ended up using a rain-catch, this would surely bump filter-replacement higher up the list. Rain water tends to increase the amount of sediments reaching the filters. Nothing is ever really free, is it?

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Making Water

My preferred method of replenishing the water supply is by means of a watermaker. It’s a 12-volt system plumbed to turn salt water into fresh water in a desalinization process. The watermaker in my boat is about 10 years old but still produces about 6 gallons per hour of fresh potable water, plumbed directly to my two water tanks. Newer machines are being built with a higher output, lower power draw and lower cost.

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These machines are a significant investment, but can save money, time and hassle over a long period. They do require maintenance and are tricky to work on. It must be run every three days or less to prevent marine growth and bacteria from destroying the internal membranes. If unable to run the machine, it must be flushed out or prepared for long term storage by what is called pickling the membranes.

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Where does your fresh water come from?

By Jody Pountain for the [Tiny House Blog]