Provisioning

HOW MUCH WATER SHOULD WE HAVE?

Each person is different, but on average 3-4 liters per person / day

Your body will loose a tremendous amount of fluids in sailing activities and simply being out in the wind. Staying hydrated will help regulate your body’s internal temperature, maintain your energy level, and help prevent motion sickness. Soft drinks, herbal teas, fruit and vegetable juices, lemonade, all will count towards your fluid requirements.

 

TIPS TO CONSIDER WHEN PROVISIONING YOUR BOAT

Boat galleys are unique. They have limited space. Fridges / iceboxes are small and cupboards are few so you need to be smart with what you take and how you use it. There are five basic questions to ask:

  • How much time to you want to spend on meal preparation?
  • Are there special dietary needs for your crew?
  • What cooking facilities are onboard? Stove, oven, BBQ?
  • How much onboard refrigeration and freezer capacity will you have?
  • Climate – how much do you want to heat up the boat? Or would you rather grill outside?

Plan your menus in advance, and consider the amount of storage and refrigeration space onboard. Bring “right-sized” packages of items you really want, including special dietary items. Consider packing dry goods, spices, and condiments in smaller sized baggies. A soft-sided cooler makes a great carry-all and will increase your “refrigeration” space onboard.

 

A few more tips:

  • Pack the fridge so that items used first are near the top. Items needing most refrigeration should be placed nearest the cold plate or block of ice.
  • Eliminate excess packaging. Saves space onboard, and reduces the amount of trash to dispose of.
  • Enjoy regional fresh foods and substitute them for some of your standard items.
  • Refer to tips provided by The Nautical Chef to optimize your food choices, while minimizing time spent in the galley!
  • Plan your menus to fit your sailing itinerary
  • Breakfast: make a pot of coffee and lay out yogurt, juice, cheese, instant oatmeal, cold cereal, milk, bagels, preserves, some hard boiled eggs prepared before boarding, and some fresh Bayfield berries or blueberries just picked in Julian Bay.
  • Mid morning snacks: set out a bowl of trail mix, or a fresh fruit.
  • Lunch: a non-cooked offering, of cheeses and meats, bread or wraps, lettuce, tomatoes, onion, snack chips, cookies. However in inclement weather at anchor, a hot meal is appreciated, grilled ham & cheese, soups, bring a frozen baggie of homemade chili.
  • All afternoon: anything classified a “munchie”.
  • Hors D’Oeuvres at anchor we set the stage for dinner, we usually either fire up the grill to make Brushetta, or serve cold platters such as cheese & sausage with crackers, or Bayfield smoked fish with crackers. Sometimes homemade guacamole and tortilla chips. Served with a favorite wine or beer.
  • Dinner: take advantage of local specialties such as fresh grilled fish, wild rice, produce, homemade pies, baked Bayfield apples, berry cobblers.