Butter does not go bad. If butter does go bad that indicates that you are consuming butter too slowly. This message brought to you by my Scottish mom who would like you to know that the right amount of butter is "more."
One tip that I learned a few years ago is ,if you have a freezer to make a multi day buying, then you first buy rice, flour, pasta etc. And freeze them after vacuum sealing, on this way you kill any worm's eggs etc and avoid the product to go bad , after 24 hours in the freezer you just store them in a dark area. and you use the freezer for meat etc.
Great recommendations. I would add 1) plan for possible loss of refrigeration. This is especially important if you dont have redundant refrigeration. I have lost refrigeration early on passage and this has been catastrophic on crew morale 2) plan to have items to flavor water without adding lots of calories or sugar. In the tropics, drinking large amounts of water is essential. Flavoring water will lhelp everyone stay hydrated which decreases seasickness, constipation.
Here's something I've never seen a channel cover before - Boarding ladders and/or platforms. Dinghies - done, but the other thing for people without a sugar scoop or cat, never seen it and it's used EVERY time we get on or off the boat when cruising.
A quick tip for grilling on a charter in places where it's warm and humid. Buy lighter fluid for your charcoal. Self lighting charcoal doesn't work the day after you open it. You need a distressing amount of charcoal lighter fluid to drive off the moisture and get the charcoal lit. (Also bring your dinghy over amidships on the opposite side from your grill. Not even halpalon likes hot embers.)
Pack "use size" packages of rice, flour, grains etc in vacuum sealed bags with an Oxygen Absorber in each one. Result.... no bugs / weevils and product lasts years. Plus.... smaller packages easier to store.
Very informative. I highly recommend vacuum sealing. For passages that I’ve planned for, I usually make some type of hearty stew or porridge and vacuum seal and freeze it. As Terysa mentioned, it’s very important to have simple meals planned for those rough days on the water, and that’s my go to. Btw, eggs don’t need to be refrigerated only if unwashed. Unfortunately in US, all the eggs we buy in crockery store are washed and that process removes this protective coating that helps keeps egg longer. One way around that is to buy direct from the poultry farmers (check Craigslist). You can usually find one within an hour drive.
Regarding the coffee capsules. I have some made out of silicone for my nespresso machine. They are refillable so you can a) save on the capsule waste and b) choose any coffee you like to fill into the capsule. Easy to use, works great, saves money.
Great video, very informative but also interesting how much influence cultural differences can make; my wife is Thai, I am Australian, and we therefore eat a lot of rice that is both easy to store long term and provides a lot of "bulk" for a small storage space. It is also incredibly versatile, being both sweet and savory. With no insult or otherwise intended I am always amazed when watching certain nationalities provisioning videos and seeing how much prepackaged food they buy - it's expensive, generally bland and not only storage hungry but has huge waste packaging to deal with after consuming. Thanks for the hard work in making these videos.
Great job Teresa. I think you nailed it. The reference to The Boat Galley is spot on. Your practical comments are priceless. Every passage I’ve ever been on has been over provisioned. Having too little, especially of the delicacy variety, can be devastating to crew morale. Stretching out meals is no fun for anyone, especially for captain and first mate. Thanks for this well over due “tech talk”.
Thanks for the great video, Tyresa! Those who think provisioning isn't technical haven't been forced to eat oatmeal, ham sandwiches and peanut butter for a week. Along the lines of the penne pasta example, use wraps instead of loaves of bread. I think for a week charter a meal plan is more critical than if you're a liveaboard or on an extended passage on a boat you own. At the end of a charter you discard what you don't eat, so without a plan you are at risk to waste a lot.
Excellent video! Thank you so much for sharing! I'm dating myself, but I'll never forget my 15th birthday, when the parents gave me a Seal-A-Meal with an insane amount of bags. That was my first inkling that I was going to be crewing for my dad, on the family's 78-foot schooner, when we sailed from San Francisco to Jakarta. I learned to cook and how to store everything with the Seal-A-Meal, to freeze/refrigerate everything to be flat and able to be stored, and how to improvise when tasked with last-minute meals. I'm still thankful for spaghetti, linguine and flat rice noodles, along with a well-stocked spice cupboard! Can't wait to watch your videos, especially when you get to Vietnam!
Good One Teresa!! A few years back I rafted the Grand Canyon for 13 days with my Cousin who was a guide and the Company she worked for. Five Rafts, four for clients… 1 Provision Raft, total of 20 folks for 13 days. When I first saw this crew gather on our launch day I’m thinking were going to be on crackers and water for the next 13 days… 😳 WRONG! We ate like Royalty the entire trip. Each meal, breakfast, lunch and dinner were planned in detail. Last meals were first in the cooler and we’re frozen… so 39 meals packed in accordance to the schedule, with meals on top being fresh and those towards the end of the trip being frozen. This was an trip in August… day time temps can be north of 110 degrees in the Canyon day time… high 90’s at night so food preservation is art and science. So the Guide Crew keep very accurate records on how provisions managed the trip given time and temps. One important aspect of these guided trips is NOTHING in terms of waste is left behind in the canyon. Doing so is immediate revoking of float permits which are very limited and expensive. So all food waste and human waste stays on the rafts and are disposed of at the end of the trip by the crew. Among other wonderful experiences of this trip Provisioning was a real Aha for me! Your crossings are similar in nature… I’m not planning in crossings but still enjoyed your Preso!! While you wait for RR2 to finish up construction and commissioning you guys might consider a Grand Canyon Trip!!
Here's something that works for us: Get large index cards. Everyone talks about what they like. Plan a whole meal on the front of each card and the ingredients on the back. Pull your shopping list from the backs of the cards. Then you have meal ideas plus all the ingredients you need on hand. Keep the cards in a card file. Keeps it simple for you and everyone is happy. :)
@@taterhater7419 You and I couldn't share the same meal, I violently throw up vegetables of any kind and even the smallest amount. We would have to cook two different meals. I am meat-based carnivore/keto as I have a few fruits I can eat like olives and avocados.
You wanted additional hints, here is mine for charter. While planning the tour I send some questions in Excel to everybody as a form to get a guideline for provisioning: - What do you like for breakfast - sweet, salty? - What do you drink for breakfast tea, coffee, else? - What snacks do you want to see at day / evening? - What drinking through the day water, sodawater, tonic, cola, fanta .... - Do you want juices - which? - What alcoholic drinks in the evening - wine, beer, else? - what fruit do you like to have? - some alcohol for special occasions Whiskey, Gin, rum, campari? ----------------- - are there beverages that I'm not allowed to eat (allergy)? - are there beverages that I hate (I leave the ship while cooking that)? - are there beverages that I don't like but tolerate on table --------------------- - tell me about any health issues you have that might become important - do you need some kind of frequent medication - without you could get in serious condition? I gather all answers in a spreadsheet and sum it up. So I know how much water, soda, cola meet. This as a guideline when going shopping. The health issues are only for me as the skipper. P.S. due to sad experiences there is no alcoholic drinks during on route.
That was an excellent video, thank you for making it. Truth be told, I’m not a boater, however I really enjoy watching about boating in the hopes that some day I can learn to sail and go on a mini-cruise somewhere. We do own a 43 foot Fifth Wheel RV and a lot of what you covered can also be applied to RVing too. One thing to add to your great list of things-to-take could be adding a portable Fridge/Freezer. Domestic (among other manufactures) makes several models that run on 12V systems and can sometimes double the refrigeration capacity for those long voyages, or for RVers for extended Boondocking sites. They even make models with two compartments so you can configure one as a refrigerator and the other as a freezer. Again, great video and thanks for sharing your experiences.
Good sound advice. Have you seen the provisioning video from SV Delos? Karin made up a shopping list for passages and refined it as they gained experience and with the length of the passage. However they usually had a larger number of crew to consider.
I’ve done provisions for long ocean crossings and it can be a minefield. We did try and have a lot of dinners pre cooked and frozen for crossings. Add rice or pasta and good to go. Fresh salads rolls for lunch and all normal breaky stuff! Good Tech Tuesday show.
Good stuff, thanks Terysa. One thought to maximize meals: Try to bring some spices along as well. You can take the same base ingredients and spin them in a lot of different ways. Salt and pepper would be basic but you can add granulated garlic or (oddly enough) curry powder. I am your standard Californian and a dusting of curry powder adds quite some interesting flavor to scrambled eggs. Things like that
On thing I do (even before getting a boat) is buy a big 10kg bag of rice and I store it in empty glass bottles, it keeps it dry and makes portion control alot easier.
Good advice throughout, and very enjoyable to watch, too. I do the cooking myself offshore because it gets me out of doing the dishes! And also helps me keep costs under control. I do make a menu and then buy ingredients to make those dishes. Because I do deliveries mostly, I don't want to over buy. One thing I caution newbies about is, as you say, buying what you like to eat at home. I've seen many boats where they buy 17 tins of tuna and a case of Cuppa-Soups (as foul a meal as you can imagine!) and arrive without ever having touched them because there was better stuff to eat. Have a Happy New Year, guys! I'll be back in the Caribbean next winter with Masquerade; I want to spend some time in Martinique where I can satisfy my need for a decent piece of bread (which you cannot find in the US)! Cheers Andy
Hey, we loved this video! One thing we believe every boat should have is a bidet. They are fairly easy to install yourself and it will drastically reduce the amount of toilet paper you use. I noticed one of those articles said something like 9 rolls over two weeks for two people. That is an absurd amount of toilet paper and we are two guys who used at least that much TP in the past. Since installing the bidet we're down to about one roll per week! We think about food provisioning often because we like to shop once per week when possible so we don't have to be anchored somewhere with convenient grocery access. This video was very helpful even for us costal cruisers and we'll definitely re-watch this before going to the Bahamas. Thanks for another great video, Josh and Colin on SV Perseverance
when provisioning in eastern australia take bundaberg rum and milk - this makes a refreshing breakfast called moreton bay porridge - a winner with the crew and starts the day with a smile a bloody big smile - cheers, seconds anyone - can be served hot or cold
Very informative especially for my gf whose going crazy at the moment trying to figure all this out (she's Ukrainian and only been sailing for a 7 months ) thanks !!
Great video Terysa, also heard that it was a good practice to use markers on cans as labels tend to vanish in warm humid weather, also a good thing to check is what are the invied guests budgets, I've done a 1 week rough plan for professionals and a couple of teenagers, and lowered the expectation on king of steaks, fishes to buy.not limiting on the red and white cool stuff though 😉, ,hope you enjoy good time with family, cheers and all the best for 2022. JAYSEE.
As a child we where sailing in waters around sweden where the water is cooler then the air, we stored all our foot down in the keel /under the floor where the temperature was lower. During an atlantic crossing I would imagine the order of consumption is as important as what you bring. Nice video!
I have a solo, non-stop passage from Panama ahead of me and one thing I’ve done is to get in about 5kg of salt - to dry fish. My fridge has a “history” and the flexibility this offers appeals immensely. I’m getting in mostly canned fruit & veggies too, as well as canned meat. It might be pretty basic but the occasional fish along with pasta with half a can of mixed veg tossed in makes things very simple. I also have the world’s biggest cache of cereal bars because the UHT milk I can get, to pour onto breakfast cereal, just tastes like plastic to me. Now I’m making up 15 weekly ration bags.
@Echo At sea alone, I keep things extremely simple and I cook as infrequently and simply as possible. I haven’t tried to find powdered milk here, on the Caribbean side of Panama but I’d be astonished to find a particular brand here. Thanks for the idea, I’ll have a look next time in Colon.
I would almost say if you can have a dry good storage for 3-6 months as you never know and if worse comes of it you can survive off that. Of course a way to have water as well (stored or water maker with some stored for emergency's).
And bring food your stomach is used to. Example: Switching from oat porridge, to grits, to cream of wheat, etc., can mess with digestion if you aren't used to it. A regular sailor is a happy sailor👍
I once saw or heard a tip on provisioning for an ocean crossing of say 3 weeks. If you really get it wrong, or something bad happens to your food, and you completely run out of food half way across, as long as you have water no one will die. Clearly that is not desirable, but at least it can remove some of the pressure or panic when preparing for that big trip. But also, it proves the need to be well covered with your water supply. If you run out of water half way across, it would seriously endanger your life.
Great video. Good advice. Thanks. I was distracted, actually intrigued by the “Fire Blanket” on your bulkhead. We have a 26ft Motorhome and I think we’ll be getting one for us. Serendipity. Thanks.
Great provisioning primer Terysa. Although for those who LIKE fish (a lot) you could do a lot of your "meat shopping" while underway. While the vacuum sealers are a great item, the BAGS for them can be pricey. You can get bulk "rolls" of bagging material though. You may want to think about getting one for RR2.
An excellent video that I genuinely learned a good bit from... We do camping (with a travel trailer) and some of the storage ideas are the same but, as would be obvious, camping - even here in the US - you're not too far from re-supply should you have made a mistake versus "Oh, dear, we're out of food" halfway across the Atlantic. Thanks for posting more great content. I look forward to seeing y'all aboard Ruby Rose II and sharing more amazing stories. Be well!
Thank you this was very informative. This is someting to always consider when cruising weither it be a motor or sailing yacht. I like to see the type of provisioning both types do.
Great video Tereysa! Sorry if I'm being thick - is the link for the guide on what you can discharge where there or have I missed it? Hope you're having a very happy new year!
Really useful and interesting episode. Thanks!. One other key point to consider when provisioning is the size and power of galley equipment (oven and stove). We once needed nearly a whole day to cook a chicken, and found that a small oven or underpowered stove very much influences our provisioning choices.😢
Allo, just wondering if slow cookers are an option? So breakfast done an do snacks for dinner an big eats for evening? What’s think? Thanks Paul 19.27 gmt Uk cheers
Great video Terysa. Having read a lot about this (but having never made a crossing) the biggest problem seems to be that fresh greens like lettuce go real fast. You can only bring on board a small amount because it will go bad quickly. Lots of people bring along sauerkraut which will help a lot. Do you have any other ideas along these lines? It seems that a food dehydrator and vacuum bags will be easier than canning, but you have to rehydrate or cook your fruits and vegetables after opening up the vacuum bag. Also, doesn't weight become a problem with some types of food (cans) on a multihull? Happy Holidays!
Great video. We are planning to cross to the Bahamas. Provisioning is stressful. Everyone says things are so expensive there and best to pack for as long as possible. Worried about that
It helps to keep in mind just how critical good food is to crew morale on long passages, especially when conditions get rough and/or monotonous. Also, DON'T OVERLOOK SPICES AND CONDIMENTS!! They can make all the difference when the variety gets thin... General menus and preferences will also help when buying the right food in the right amounts to last the whole trip... ONE MORE THING: What are your thoughts on vitamins and other supplementation?
You had a short clip of a pressure cooker... AHHHH we used ours extensively! You can make whole meals with the one pot! We had a small portable freezer that we stocked with meat and from Marks & Spencer we purchased Indian sauces, masala, Tika, Rogan Josh etc... Super easy, cut up an onion, throw in the meat with the sauce, perhaps some rice and voila delish. Of course soups, pastas, and canned stuff like tuna, olives, etc... Funny, I am usually very particular what I eat but on ocean crossings, I recognize the limitations and let go of my land lubber attitude and preference, it is only 3 weeks (maybe 4 in the Pacific).... just don't fill up on junk! Most canned meats (gross) are palatable... and can be made into something edible and sustaining. We can almost get religious over our food... food is to serve a purpose. If you remember that, then you will also remember that if you don't "normally" eat something, in a few short days you won't have to until the next crossing! Loved the episode!
Great video! Speaking of water, on your crossing, how did you manage the water? Did you run out and have to rely on the water maker at all? Showers? What were your rules? Thanks!
Great question! We were pretty strict with water as we had to run the engine in order to run the watermaker, so it was 30 second showers and being careful with washing dishes etc.
I love sailing, but I know I could never cross too far away. I think I would survive in Europe just fine, but having Asperger's really limits what I will eat. It also makes me unbending, and a lot of foods put me into sensory overload and I start puking. You know like veggies as in all veggies. Sugar does the same thing to me now too. I am a meat and NO potatoes kind of gal! I would need to have probably 3 freezers that size to be able to eat the whole time I was gone on the crossing. The fridge you have there is perfect size for eggs and thawing meat. I don't eat sweets, but I do love me some olives for a snack once in a great while, some avocados for as long as they last for, but yeah... I also never touch alcohol; it gives me a three-day tummy ache, so I would probably have a lot of empty bilges that most people fill up with canned goods and dry goods. I think I am best close to home, the Bahamas and the Caribbean would be fine, but not much farther than that for me! I am in the US. Not to mention, the sensory overload of going to very different cultures. I enjoy different cultures, but I just don't know what would happen as far as not getting to stressed out. Europe would be fine, I am sure. Also, anyplace where I can eat seafood constantly is good with me too.
Very helpful. Thanks! :) Definitely on board with any educational episodes as a person new to sailing. Hoping to charter one day, so will need to figure all this stuff out.
Great provisioning tips Terysa. Merry Christmas and Happy New Year to you both. Looking forward to many adventures aboard RR2. Fair winds and following seas Ruby Rose.
Great content as a food safety officer I would strongly recommend that people read the labels and should a sauce or condiment say should be refrigerated pleas do so they can grow moulds and other nasties. In relation to canning I would strongly recommend against it unless you have a very good understand of the associated risks such as botulism, get some training and if you have any doubt don’t do it. Cheers fair winds
Have you ever met a person who is actually unable to see or smell moldy rotten food? I'm sure as a saftey officer you are concerned with all kinds of pathogens, but focusing on processed foods? Who hasn't seen a jar of moldy salsa, in a fridge no less?! Don't eat that. But if you leave a jar of salsa on the counter for a day or three, it will be absolutely fine. Until it isn't. But it really isn't hard to just look and sniff.
Very helpful video, thanks Terysa! One question - for your dry veggies like peas, lentils, beans, rice - do you do something to keep weevils and other nasties controlled? Admittedly my crossing was in the mid-1970s, but when we provisioned on Tenerife (Los Christianos) for a crossing to Barbados, the rice and lentils and such were overrun by weevils by mid-passage… we spent many an hour picking them out before cooking, felt like apes grooming each other… 🥴
I bought smallish bags of rice or pasta, as the weevils are usually in the food when you buy it. The bags then went in a plastic box with dried bay leaves around them. Flour was taken out of the bags (they are paper in Australia) and decanted into containers and some bay leaves put in with it, again not too big a container, mine held 3 kgs, as it is a smaller amount to fish the weevils out of.
Buy the expensive marine/RV toilet paper. It’s probably no more expensive in reality and it takes up a 1/4 of the space. Also practice provisioning. Try it for a week then two, then a month. You will figure out pretty quickly the qualities and which items you need.
3X's??? That's not technically true. In FACT, fasting is very good for your body and almost imperative to do regularly as you age, as it helps clean out of the body all the bad, damaged and corrupt cells (like cancerous cells) that only poison and degrade your system and performance.
Well done 👍 very informative. It’s probably a good thing I don’t have to cook while sailing. “What do you mean you can’t eat what I just made… grab your EpiPen put on a smile and start eating…” LoL just kidding.
Great video. I have to say, I LOVE my vacuum sealer. We’ve done a number of long trips as a family of five (3-4 week outback trips in our camper trailer). Before we go, I’ll seal meal sized portions of curry, bolognese sauce, meat portions etc and freeze them down in rough order of when we might want them. Very space efficient. I can just take the top one out of the freezer in the morning, and by evening, it’s like someone has prepared dinner for me! Another plus - you can heat up the curries or bolognese still sealed in the bag in a pot of boiling water, and then there is minimal washing up to do.
Right. Fresh eggs do not have to be refrigerated since they still have a protective blush layer. Once refrigerated, though, all eggs (washed or unwashed) should remain refrigerated until used (condensation can promote bacteria). Refrigerated eggs should not be left out unrefrigerated more than two hours (no more than one hour in temperatures of ~90F+ (32C)). UPDATE: Fresh unwashed eggs may last a couple of weeks unrefrigerated, but will last much longer if refrigerated.
When I buy eggs at a grocery store here in the Mid-West USA, a large note on the egg container says: "KEEP REFRIGERATED AT 45º OR LESS" (all upper-case letters). The United States Department of Agriculture (USDA) requires all eggs sold for consumption as Grade AA or Grade A in the U.S. to be washed, then refrigerated. This requirement is for public safety, protecting against Salmonella Enteritidis. The most recent dozen I bought was on Dec 23 with a sell-by date of Jan 19. :¬) Webhead USA
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Butter does not go bad. If butter does go bad that indicates that you are consuming butter too slowly.
This message brought to you by my Scottish mom who would like you to know that the right amount of butter is "more."
Try Ghee instead of butter for cooking. Last outside of fridge for ages. HAPPY NEW YEAR
@@johnsanford48 Thank you for this clarification.
One tip that I learned a few years ago is ,if you have a freezer to make a multi day buying, then you first buy rice, flour, pasta etc. And freeze them after vacuum sealing, on this way you kill any worm's eggs etc and avoid the product to go bad , after 24 hours in the freezer you just store them in a dark area. and you use the freezer for meat etc.
I'm FASCINATED by different people's provisioning planning. My favorite part of crossing videos.
Agreed!
Haha same mate. Everyone does it differently!
Great recommendations. I would add
1) plan for possible loss of refrigeration. This is especially important if you dont have redundant refrigeration. I have lost refrigeration early on passage and this has been catastrophic on crew morale
2) plan to have items to flavor water without adding lots of calories or sugar. In the tropics, drinking large amounts of water is essential. Flavoring water will lhelp everyone stay hydrated which decreases seasickness, constipation.
Here's something I've never seen a channel cover before - Boarding ladders and/or platforms. Dinghies - done, but the other thing for people without a sugar scoop or cat, never seen it and it's used EVERY time we get on or off the boat when cruising.
A quick tip for grilling on a charter in places where it's warm and humid. Buy lighter fluid for your charcoal. Self lighting charcoal doesn't work the day after you open it. You need a distressing amount of charcoal lighter fluid to drive off the moisture and get the charcoal lit.
(Also bring your dinghy over amidships on the opposite side from your grill. Not even halpalon likes hot embers.)
Pack "use size" packages of rice, flour, grains etc in vacuum sealed bags with an Oxygen Absorber in each one. Result.... no bugs / weevils and product lasts years. Plus.... smaller packages easier to store.
👍🏻
Very informative. I highly recommend vacuum sealing. For passages that I’ve planned for, I usually make some type of hearty stew or porridge and vacuum seal and freeze it. As Terysa mentioned, it’s very important to have simple meals planned for those rough days on the water, and that’s my go to. Btw, eggs don’t need to be refrigerated only if unwashed. Unfortunately in US, all the eggs we buy in crockery store are washed and that process removes this protective coating that helps keeps egg longer. One way around that is to buy direct from the poultry farmers (check Craigslist). You can usually find one within an hour drive.
Thanks Jack!
Are there car rentals at the ports?
Regarding the coffee capsules. I have some made out of silicone for my nespresso machine. They are refillable so you can a) save on the capsule waste and b) choose any coffee you like to fill into the capsule. Easy to use, works great, saves money.
Great video, very informative but also interesting how much influence cultural differences can make; my wife is Thai, I am Australian, and we therefore eat a lot of rice that is both easy to store long term and provides a lot of "bulk" for a small storage space. It is also incredibly versatile, being both sweet and savory. With no insult or otherwise intended I am always amazed when watching certain nationalities provisioning videos and seeing how much prepackaged food they buy - it's expensive, generally bland and not only storage hungry but has huge waste packaging to deal with after consuming. Thanks for the hard work in making these videos.
Great job Teresa. I think you nailed it. The reference to The Boat Galley is spot on. Your practical comments are priceless. Every passage I’ve ever been on has been over provisioned. Having too little, especially of the delicacy variety, can be devastating to crew morale. Stretching out meals is no fun for anyone, especially for captain and first mate. Thanks for this well over due “tech talk”.
Thanks so much Yves
Thanks for the great video, Tyresa! Those who think provisioning isn't technical haven't been forced to eat oatmeal, ham sandwiches and peanut butter for a week.
Along the lines of the penne pasta example, use wraps instead of loaves of bread. I think for a week charter a meal plan is more critical than if you're a liveaboard or on an extended passage on a boat you own. At the end of a charter you discard what you don't eat, so without a plan you are at risk to waste a lot.
Excellent video! Thank you so much for sharing!
I'm dating myself, but I'll never forget my 15th birthday, when the parents gave me a Seal-A-Meal with an insane amount of bags. That was my first inkling that I was going to be crewing for my dad, on the family's 78-foot schooner, when we sailed from San Francisco to Jakarta. I learned to cook and how to store everything with the Seal-A-Meal, to freeze/refrigerate everything to be flat and able to be stored, and how to improvise when tasked with last-minute meals.
I'm still thankful for spaghetti, linguine and flat rice noodles, along with a well-stocked spice cupboard!
Can't wait to watch your videos, especially when you get to Vietnam!
Good One Teresa!! A few years back I rafted the Grand Canyon for 13 days with my Cousin who was a guide and the Company she worked for. Five Rafts, four for clients… 1 Provision Raft, total of 20 folks for 13 days. When I first saw this crew gather on our launch day I’m thinking were going to be on crackers and water for the next 13 days… 😳 WRONG! We ate like Royalty the entire trip. Each meal, breakfast, lunch and dinner were planned in detail. Last meals were first in the cooler and we’re frozen… so 39 meals packed in accordance to the schedule, with meals on top being fresh and those towards the end of the trip being frozen. This was an trip in August… day time temps can be north of 110 degrees in the Canyon day time… high 90’s at night so food preservation is art and science. So the Guide Crew keep very accurate records on how provisions managed the trip given time and temps. One important aspect of these guided trips is NOTHING in terms of waste is left behind in the canyon. Doing so is immediate revoking of float permits which are very limited and expensive. So all food waste and human waste stays on the rafts and are disposed of at the end of the trip by the crew. Among other wonderful experiences of this trip Provisioning was a real Aha for me! Your crossings are similar in nature… I’m not planning in crossings but still enjoyed your Preso!! While you wait for RR2 to finish up construction and commissioning you guys might consider a Grand Canyon Trip!!
Here's something that works for us: Get large index cards. Everyone talks about what they like. Plan a whole meal on the front of each card and the ingredients on the back. Pull your shopping list from the backs of the cards. Then you have meal ideas plus all the ingredients you need on hand. Keep the cards in a card file. Keeps it simple for you and everyone is happy. :)
Do you pass the cards around and make sure everyone else likes that meal idea? Because if not then not everyone will necessarily be happy every night.
@@RiverWoods111 Yes, through family meeting once a week. :) We do the cards together.
@@RiverWoods111 vegans are only happy if everybody else is miserable - avoid at all costs
@@jimlofts5433 o c'mon. im vegan and its not that hard to plan meals that me and my meat eating sons can share.
@@taterhater7419 You and I couldn't share the same meal, I violently throw up vegetables of any kind and even the smallest amount. We would have to cook two different meals. I am meat-based carnivore/keto as I have a few fruits I can eat like olives and avocados.
You wanted additional hints, here is mine for charter. While planning the tour I send some questions in Excel to everybody as a form to get a guideline for provisioning:
- What do you like for breakfast - sweet, salty?
- What do you drink for breakfast tea, coffee, else?
- What snacks do you want to see at day / evening?
- What drinking through the day water, sodawater, tonic, cola, fanta ....
- Do you want juices - which?
- What alcoholic drinks in the evening - wine, beer, else?
- what fruit do you like to have?
- some alcohol for special occasions Whiskey, Gin, rum, campari?
-----------------
- are there beverages that I'm not allowed to eat (allergy)?
- are there beverages that I hate (I leave the ship while cooking that)?
- are there beverages that I don't like but tolerate on table
---------------------
- tell me about any health issues you have that might become important
- do you need some kind of frequent medication - without you could get in serious condition?
I gather all answers in a spreadsheet and sum it up. So I know how much water, soda, cola meet. This as a guideline when going shopping.
The health issues are only for me as the skipper.
P.S. due to sad experiences there is no alcoholic drinks during on route.
That was an excellent video, thank you for making it. Truth be told, I’m not a boater, however I really enjoy watching about boating in the hopes that some day I can learn to sail and go on a mini-cruise somewhere. We do own a 43 foot Fifth Wheel RV and a lot of what you covered can also be applied to RVing too. One thing to add to your great list of things-to-take could be adding a portable Fridge/Freezer. Domestic (among other manufactures) makes several models that run on 12V systems and can sometimes double the refrigeration capacity for those long voyages, or for RVers for extended Boondocking sites. They even make models with two compartments so you can configure one as a refrigerator and the other as a freezer. Again, great video and thanks for sharing your experiences.
Good sound advice. Have you seen the provisioning video from SV Delos? Karin made up a shopping list for passages and refined it as they gained experience and with the length of the passage. However they usually had a larger number of crew to consider.
Hay a tip I found not long back for keeping salad greens put a paper towel in the package and store in the fridge at home or on the boat it works
I’ve done provisions for long ocean crossings and it can be a minefield.
We did try and have a lot of dinners pre cooked and frozen for crossings.
Add rice or pasta and good to go.
Fresh salads rolls for lunch and all normal breaky stuff!
Good Tech Tuesday show.
Cheers Mark!
Drake Paragon did an excellent video about canning, best YT about this for extended food storage.
Awesome! Thanks
Good stuff, thanks Terysa. One thought to maximize meals: Try to bring some spices along as well. You can take the same base ingredients and spin them in a lot of different ways. Salt and pepper would be basic but you can add granulated garlic or (oddly enough) curry powder. I am your standard Californian and a dusting of curry powder adds quite some interesting flavor to scrambled eggs. Things like that
That's a great idea!
Loved this!
On thing I do (even before getting a boat) is buy a big 10kg bag of rice and I store it in empty glass bottles, it keeps it dry and makes portion control alot easier.
Good advice throughout, and very enjoyable to watch, too. I do the cooking myself offshore because it gets me out of doing the dishes! And also helps me keep costs under control. I do make a menu and then buy ingredients to make those dishes. Because I do deliveries mostly, I don't want to over buy. One thing I caution newbies about is, as you say, buying what you like to eat at home. I've seen many boats where they buy 17 tins of tuna and a case of Cuppa-Soups (as foul a meal as you can imagine!) and arrive without ever having touched them because there was better stuff to eat. Have a Happy New Year, guys! I'll be back in the Caribbean next winter with Masquerade; I want to spend some time in Martinique where I can satisfy my need for a decent piece of bread (which you cannot find in the US)!
Cheers
Andy
I absolutely loved this episode! Gives one so much insight, both about your provisioning, and about provisioning in general! Thanks!
Thanks Hans!
Hey, we loved this video!
One thing we believe every boat should have is a bidet. They are fairly easy to install yourself and it will drastically reduce the amount of toilet paper you use. I noticed one of those articles said something like 9 rolls over two weeks for two people. That is an absurd amount of toilet paper and we are two guys who used at least that much TP in the past. Since installing the bidet we're down to about one roll per week!
We think about food provisioning often because we like to shop once per week when possible so we don't have to be anchored somewhere with convenient grocery access. This video was very helpful even for us costal cruisers and we'll definitely re-watch this before going to the Bahamas.
Thanks for another great video,
Josh and Colin on SV Perseverance
Best episode yet
This is what i like. Thank you.
Thank you for useful info. Happy New Year !
when provisioning in eastern australia take bundaberg rum and milk - this makes a refreshing breakfast called moreton bay porridge - a winner with the crew and starts the day with a smile a bloody big smile - cheers, seconds anyone - can be served hot or cold
This is a very educational episode. Lots of usefull tips for skippers and crew!
Lovely video!
I'm very curious about the taste of that water and if it is still healthy and fresh being in those Jerry cans exposed to heat and sun.
Thank you learned some thing new stay safe .
Great episode. Food and drink is an important part of passage planning of any length and it was good to hear how you do it.
Very informative especially for my gf whose going crazy at the moment trying to figure all this out (she's Ukrainian and only been sailing for a 7 months ) thanks !!
Great video Terysa, also heard that it was a good practice to use markers on cans as labels tend to vanish in warm humid weather, also a good thing to check is what are the invied guests budgets, I've done a 1 week rough plan for professionals and a couple of teenagers, and lowered the expectation on king of steaks, fishes to buy.not limiting on the red and white cool stuff though 😉, ,hope you enjoy good time with family, cheers and all the best for 2022. JAYSEE.
Very informative and a lot of stuff I never thought of. Thanks for taking me along.
Thanks for the sailing Totem link, not just about canning, they have provided links to many other online resources for offshore sailing experiences.
... great topic ... most useful indeed ... thank you ...
As a child we where sailing in waters around sweden where the water is cooler then the air, we stored all our foot down in the keel /under the floor where the temperature was lower. During an atlantic crossing I would imagine the order of consumption is as important as what you bring. Nice video!
THIS IS THE STUFF we NEED to know. Thank you TERYSA!!
I have a solo, non-stop passage from Panama ahead of me and one thing I’ve done is to get in about 5kg of salt - to dry fish. My fridge has a “history” and the flexibility this offers appeals immensely. I’m getting in mostly canned fruit & veggies too, as well as canned meat. It might be pretty basic but the occasional fish along with pasta with half a can of mixed veg tossed in makes things very simple. I also have the world’s biggest cache of cereal bars because the UHT milk I can get, to pour onto breakfast cereal, just tastes like plastic to me. Now I’m making up 15 weekly ration bags.
@Echo At sea alone, I keep things extremely simple and I cook as infrequently and simply as possible. I haven’t tried to find powdered milk here, on the Caribbean side of Panama but I’d be astonished to find a particular brand here. Thanks for the idea, I’ll have a look next time in Colon.
I would almost say if you can have a dry good storage for 3-6 months as you never know and if worse comes of it you can survive off that. Of course a way to have water as well (stored or water maker with some stored for emergency's).
Great episode! Merry Christmas and Happy New Year!
Happy New Year !!! All the best for 2022. Look forward to your adventures in the coming year. :-)
Thank you!
Most helpful!🙂👍🏻
Pemmican, hard tack, coffee annnnnd I'm done provisioning. 😜
😆
And bring food your stomach is used to. Example: Switching from oat porridge, to grits, to cream of wheat, etc., can mess with digestion if you aren't used to it. A regular sailor is a happy sailor👍
My only comment is the coffee. Would a french press work? Grind fresh and toss the used grounds?
Definitely an option
I once saw or heard a tip on provisioning for an ocean crossing of say 3 weeks. If you really get it wrong, or something bad happens to your food, and you completely run out of food half way across, as long as you have water no one will die. Clearly that is not desirable, but at least it can remove some of the pressure or panic when preparing for that big trip. But also, it proves the need to be well covered with your water supply. If you run out of water half way across, it would seriously endanger your life.
VERY informative!
Thank you for this wonderful episode!
I learned a lot!
Glad you enjoyed it mate
Great video. Good advice. Thanks. I was distracted, actually intrigued by the “Fire Blanket” on your bulkhead. We have a 26ft Motorhome and I think we’ll be getting one for us. Serendipity.
Thanks.
Fire blankets are kind of a thing for most Australian kitchens & mandatory in commercial kitchens in Oz
Great provisioning primer Terysa. Although for those who LIKE fish (a lot) you could do a lot of your "meat shopping" while underway. While the vacuum sealers are a great item, the BAGS for them can be pricey. You can get bulk "rolls" of bagging material though. You may want to think about getting one for RR2.
Great job.
An excellent video that I genuinely learned a good bit from... We do camping (with a travel trailer) and some of the storage ideas are the same but, as would be obvious, camping - even here in the US - you're not too far from re-supply should you have made a mistake versus "Oh, dear, we're out of food" halfway across the Atlantic.
Thanks for posting more great content. I look forward to seeing y'all aboard Ruby Rose II and sharing more amazing stories. Be well!
Very informative. Thank you for sharing!
Thank you great job and well thought out.
Thank you this was very informative. This is someting to always consider when cruising weither it be a motor or sailing yacht. I like to see the type of provisioning both types do.
Terysa: in the US, eggs are not pasteurized as a standard process, & just be refrigerated. A few companies do pasteurized, but most FL not.
Great information., my favorite galley thing is my pressure cooker. I have both a stove top and electric.
Yep we love our pressure cooker
If you run out of gas, and you are near land wood, or wood chips work good in a gas grill.
Ziplock bags is a good place to store that coffee.
This was excellent! 👍🏼
Thanks for the very interesting video. We should see more of you talking on future videos. Your fantastic at it.
VERY COOL Thank you for this...It is a Good Lessen for Camping and Condensing for that GREAT Job Terysa 🙏🙏😁😁
Great video Tereysa! Sorry if I'm being thick - is the link for the guide on what you can discharge where there or have I missed it? Hope you're having a very happy new year!
Really useful and interesting episode. Thanks!. One other key point to consider when provisioning is the size and power of galley equipment (oven and stove). We once needed nearly a whole day to cook a chicken, and found that a small oven or underpowered stove very much influences our provisioning choices.😢
Thank you i have never thought about that. our camper oven basically never works.
Allo, just wondering if slow cookers are an option?
So breakfast done an do snacks for dinner an big eats for evening?
What’s think?
Thanks Paul 19.27 gmt Uk cheers
Great content, thanks for sharing
You’re welcome mate
Great video Terysa. Having read a lot about this (but having never made a crossing) the biggest problem seems to be that fresh greens like lettuce go real fast. You can only bring on board a small amount because it will go bad quickly. Lots of people bring along sauerkraut which will help a lot. Do you have any other ideas along these lines?
It seems that a food dehydrator and vacuum bags will be easier than canning, but you have to rehydrate or cook your fruits and vegetables after opening up the vacuum bag. Also, doesn't weight become a problem with some types of food (cans) on a multihull? Happy Holidays!
Yeah it can all get quite tricky!
Great video. We are planning to cross to the Bahamas. Provisioning is stressful. Everyone says things are so expensive there and best to pack for as long as possible. Worried about that
Good luck!
It helps to keep in mind just how critical good food is to crew morale on long passages, especially when conditions get rough and/or monotonous. Also, DON'T OVERLOOK SPICES AND CONDIMENTS!! They can make all the difference when the variety gets thin...
General menus and preferences will also help when buying the right food in the right amounts to last the whole trip...
ONE MORE THING: What are your thoughts on vitamins and other supplementation?
You had a short clip of a pressure cooker... AHHHH we used ours extensively! You can make whole meals with the one pot! We had a small portable freezer that we stocked with meat and from Marks & Spencer we purchased Indian sauces, masala, Tika, Rogan Josh etc... Super easy, cut up an onion, throw in the meat with the sauce, perhaps some rice and voila delish. Of course soups, pastas, and canned stuff like tuna, olives, etc... Funny, I am usually very particular what I eat but on ocean crossings, I recognize the limitations and let go of my land lubber attitude and preference, it is only 3 weeks (maybe 4 in the Pacific).... just don't fill up on junk! Most canned meats (gross) are palatable... and can be made into something edible and sustaining. We can almost get religious over our food... food is to serve a purpose. If you remember that, then you will also remember that if you don't "normally" eat something, in a few short days you won't have to until the next crossing! Loved the episode!
Thanks so much David!
With two you can wing it, much harder on a week charter with 8 on board,.
I was thinking of buying a small but expensive freeze drier to reduce the weight of food and re hydrate as needed. What do you think?
Definitely an option if you’re going somewhere super remote, most popular cruising grounds this isn’t necessary though
Wonderful.
Thanks mate
Great video! Speaking of water, on your crossing, how did you manage the water? Did you run out and have to rely on the water maker at all? Showers? What were your rules? Thanks!
Great question! We were pretty strict with water as we had to run the engine in order to run the watermaker, so it was 30 second showers and being careful with washing dishes etc.
I love sailing, but I know I could never cross too far away. I think I would survive in Europe just fine, but having Asperger's really limits what I will eat. It also makes me unbending, and a lot of foods put me into sensory overload and I start puking. You know like veggies as in all veggies. Sugar does the same thing to me now too. I am a meat and NO potatoes kind of gal! I would need to have probably 3 freezers that size to be able to eat the whole time I was gone on the crossing. The fridge you have there is perfect size for eggs and thawing meat. I don't eat sweets, but I do love me some olives for a snack once in a great while, some avocados for as long as they last for, but yeah... I also never touch alcohol; it gives me a three-day tummy ache, so I would probably have a lot of empty bilges that most people fill up with canned goods and dry goods. I think I am best close to home, the Bahamas and the Caribbean would be fine, but not much farther than that for me! I am in the US.
Not to mention, the sensory overload of going to very different cultures. I enjoy different cultures, but I just don't know what would happen as far as not getting to stressed out. Europe would be fine, I am sure. Also, anyplace where I can eat seafood constantly is good with me too.
Stick to a cruising ground you’ll enjoy without unnecessary stress. It’s meant to be fun 😊
@@sailingrubyroseRose That is exactly what I was thinking!
I personally would have a couple beer coolers, I would try to keep the meals more like camping or street food style.
Very helpful. Thanks! :) Definitely on board with any educational episodes as a person new to sailing. Hoping to charter one day, so will need to figure all this stuff out.
Great provisioning tips Terysa. Merry Christmas and Happy New Year to you both. Looking forward to many adventures aboard RR2. Fair winds and following seas Ruby Rose.
Great content as a food safety officer I would strongly recommend that people read the labels and should a sauce or condiment say should be refrigerated pleas do so they can grow moulds and other nasties. In relation to canning I would strongly recommend against it unless you have a very good understand of the associated risks such as botulism, get some training and if you have any doubt don’t do it. Cheers fair winds
Have you ever met a person who is actually unable to see or smell moldy rotten food? I'm sure as a saftey officer you are concerned with all kinds of pathogens, but focusing on processed foods? Who hasn't seen a jar of moldy salsa, in a fridge no less?! Don't eat that. But if you leave a jar of salsa on the counter for a day or three, it will be absolutely fine. Until it isn't. But it really isn't hard to just look and sniff.
Good job👍
Ziplock bags for things that were in a cardboard packages.
Very helpful video, thanks Terysa! One question - for your dry veggies like peas, lentils, beans, rice - do you do something to keep weevils and other nasties controlled? Admittedly my crossing was in the mid-1970s, but when we provisioned on Tenerife (Los Christianos) for a crossing to Barbados, the rice and lentils and such were overrun by weevils by mid-passage… we spent many an hour picking them out before cooking, felt like apes grooming each other… 🥴
I bought smallish bags of rice or pasta, as the weevils are usually in the food when you buy it. The bags then went in a plastic box with dried bay leaves around them. Flour was taken out of the bags (they are paper in Australia) and decanted into containers and some bay leaves put in with it, again not too big a container, mine held 3 kgs, as it is a smaller amount to fish the weevils out of.
Is that "the handing down" by Ed Gerhard playing in the background?
Buy the expensive marine/RV toilet paper. It’s probably no more expensive in reality and it takes up a 1/4 of the space.
Also practice provisioning. Try it for a week then two, then a month. You will figure out pretty quickly the qualities and which items you need.
Have I missed the link regarding "discharging at sea".
I think you forgot to include the link to the chart about garbage regulations. Would love to see that resource.
not my tip but other vlogs suggest freezing the noodles/ rice/ pasta/ flour etc to kill weavils (protein) for a week or so
One Chef....
I’m in charge of the BBQ (LOL).
Finally some useful episode! Really!! We all have to eat. 3x a day . Otherwise the life o board is unbearable.
3X's??? That's not technically true. In FACT, fasting is very good for your body and almost imperative to do regularly as you age, as it helps clean out of the body all the bad, damaged and corrupt cells (like cancerous cells) that only poison and degrade your system and performance.
Well done 👍 very informative. It’s probably a good thing I don’t have to cook while sailing. “What do you mean you can’t eat what I just made… grab your EpiPen put on a smile and start eating…” LoL just kidding.
😆
You had me at pancakes.
Great video. I have to say, I LOVE my vacuum sealer. We’ve done a number of long trips as a family of five (3-4 week outback trips in our camper trailer). Before we go, I’ll seal meal sized portions of curry, bolognese sauce, meat portions etc and freeze them down in rough order of when we might want them. Very space efficient. I can just take the top one out of the freezer in the morning, and by evening, it’s like someone has prepared dinner for me! Another plus - you can heat up the curries or bolognese still sealed in the bag in a pot of boiling water, and then there is minimal washing up to do.
If the eggs are purchased in the US commercially they have been washed and should be refrigerated.
Not sure about that mate, I’ll take your word for it.
All North America not just US
Right. Fresh eggs do not have to be refrigerated since they still have a protective blush layer. Once refrigerated, though, all eggs (washed or unwashed) should remain refrigerated until used (condensation can promote bacteria). Refrigerated eggs should not be left out unrefrigerated more than two hours (no more than one hour in temperatures of ~90F+ (32C)).
UPDATE: Fresh unwashed eggs may last a couple of weeks unrefrigerated, but will last much longer if refrigerated.
When I buy eggs at a grocery store here in the Mid-West USA, a large note on the egg container says: "KEEP REFRIGERATED AT 45º OR LESS" (all upper-case letters). The United States Department of Agriculture (USDA) requires all eggs sold for consumption as Grade AA or Grade A in the U.S. to be washed, then refrigerated. This requirement is for public safety, protecting against Salmonella Enteritidis. The most recent dozen I bought was on Dec 23 with a sell-by date of Jan 19. :¬) Webhead USA
got worried for nicks safety then,, almost five minutes in until you said beer thank god...
Hahah
... Cheers...
This would be my Achilles Heel.