Throwback Thursday; Provisioning for the Zombie Apocalypse

When we left San Diego our destination was all points south and west. We had given ourselves a time line of about 18 months to reach Australia (we obviously didn’t quite make it as it is almost 8 years later and we’ve yet to touch Aussie waters) and knew our jump off point into the South Pacific would probably be Panama, but other than that we were leaving things open.

It had originally been our plan to depart in November but an accident that resulted in Steve breaking his leg meant we didn’t push off the dock until February. This gave me ample opportunity to obsess about things, especially all things food related; what would we find outside the USA? What should we buy now? How long will things last? What new exciting food stuffs would we encounter? Is the meat going to be any good? How much will things cost?

Although I had experience with provisioning (that’s boat talk for grocery shopping) for a long trip before, I had never sailed the Pacific so I had no idea what to expect. So I did what almost every rookie sailor does but few will admit. I provisioned like the zombie apocalypse was coming. Continue reading


Top Ten Galley Myths

In no particular order, here are the Top Ten misconceptions I would like to break about cooking and eating on a small sailboat.

1.“Boat” food is different than “land” food.

It doesn’t have to be. Sure you have to think ahead, the grocery store is not just around the corner, and you may not be able to find all the ingredients you are used to. But with good planning and a little creativity we eat pretty much the same as we would on land. Food is food; please stop calling it “boat” food.
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