Stock Up

If thinking about how to provision gives you sleepless nights, you are not alone.

How do you provision for cruising when, unlike a week’s charter holiday, you know you are going weeks, or months without a supermarket?

Is it best to develop a comprehensive list of menus for the trip and work backwards from a combined ingredient list or to keep track of typical shopping lists and multiply by weeks?

We didn’t have to go too far for expert advice. As most of the readers of this magazine know, Skip Allen, Sr., and his wife, Helen, spend six or seven months each year in the Bahamas aboard Press On Regardless, with most of their time spent in the Family Islands where fresh meats, produce and familiar U.S.-produced packaged foods are expensive as well as hard to come by.
“I learned by trial and error. Until my first trip to the Bahamas with Skip, I’d never provisioned for more than a day’s race around the buoys,” says Helen. “I knew our first season in the Bahamas was going to be seven months, and I found myself lying awake at night wondering, ‘How am I going to put three meals on the table each day?’” ...

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