Thoughts on provisioning
If you won't eat it at home, you won't eat it at sea. That
is the best provisioning advice I ever received. The old days of powdered
milk and eggs are gone, thank goodness. When I buy items for an ocean passage,
I try to buy things that are individually packaged. Not everyone will eat
at the same time and not everyone will want to eat the same thing. Because
of watch schedules, someone is usually sleeping at mealtime. Prepackaged
items that are easy to prepare are best. Also, buy more snack items
than you would for home; things that are quick energy foods. Your system
is not on its regular schedule and your eating will be a little off schedule,
too. Besides, I always thought that standing a night watch deserved a chocolate
reward. Be sure to ask your crew about their favorite snack items
and if there are any foods they avoid. In planning meals for the outbound
leg, you can prepare casseroles at home and put them on board frozen.
Most of you have ovens, and they are wonderful! Additionally, most of the
newer boats have microwave ovens that can be used at sea. That opens up
a whole spectrum of foods that can be prepared in the microwave.
Take a look around your grocery store for soups and prepackaged luncheon
size stews that are microwavable. I suggest that you try out new products
at home before you buy large quantities. Some quick dishes are certainly
better than others.
Be sure to carry enough paper goods and cleaning supplies for the round
trip as those items are very expensive in Bermuda. Actually, everything
is very expensive in Bermuda. You should put on stores for both ways before
you go. Getting to a large food store is not convenient from St.George's
Dinghy Club. Be generous with drinks. If the weather is seasonably warm,
the crew can go through several cans per day. It is important to drink
plenty of water, too.
You will want to plan three meals and several snacks for each
day. You will probably be getting less sleep than normal and you may eat
more snacks than normal. Keep in mind that one pot meals work best
in case conditions are not perfect. Remember, there are lots of great restaurants
in Bermuda and you will be dining in elegance in just a few days. But for
the passage, plan meals that are easy on the cook and easy on the digestive
system. I always carry ginger snaps and ginger ale because they both help
my system the first day out. Don't expect your crew to eat much during
the first 24 hours. It takes a while to get your sea legs. If a crew member
becomes seasick, it is important to push fluids, but food is not necessary.
Make sure the crew member takes medication and tries to stay above deck.
I find it works best to make a menu for each day and then stow items
with other items that will be used for a particular day. If you are going
to rotate cooking responsibilities, be sure to have written guidelines
for the cook(s).
A list of items to have on board for a passage.
