Northern Alabama - yep, the Tennessee River dips into northern AL and we earlier during dinner cycled through a lock with a 90 ft. rise. I found myself explaining the ancient technology involved in locks to two elderly ladies from NJ and our waiter, who listened bemused.
Locks on canals predate motors and pumps, they were formerly powered by gravity and muscle on the canals of Europe and the US. Water flows downhill, powered by gravity and the locks of old were swung in some cases by the barge men themselves who employed simple levers for mechanical advantage.
I don’t know about you, I find that sort of pre-industrial revolution technology fascinating. The ingenuity the Dutch employed to get wind power to pump their polders dry using Archimedes screws to lift water - amazing stuff.
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One of the fun things about cruising is eating stuff you’d probably not choose to eat if not offered a limited menu of perhaps 3-4 entrees. Things I’ve eaten since aboard that fit this category are lobster raviolis and shellfish ragu.
Selected as “lesser of 3 evils” choices, they turned out to be good food I enjoyed. Tonight I ate barbecue ribs - very tasty - which the DrsC tend to avoid as they sometimes are tough to digest, but these are riding smooth as silk and I’m glad I took the risk.