Food for 30 days on the blue
Four people and 30 days of non-stop sailing. That’s a lot of food. Halley is about to transit the Panama canal to the Pacific, then shoot out past the Galapagos islands. The first stop after Panama will be the Marquesas, 4000 miles (7400 km) away and in the middle of the Pacific ocean. That’s a long way.
My sister Kicki arrived a few days ago and my brother Axel lands today. Both flew in on one-way tickets to Panama and will be crew on the passage. Chris and I couldn’t be happier. Good company and 2 extra hands for the watches will make a world of difference.
But back to the food… Even figuring out how much we need of everything has been a project, let alone getting the food to the boat and stowing it away. So many deciliters of flour in a loaf for so many days, converted to kilos and then into the number of 5 pound bags of flour we’ll need. It shouldn’t be that hard, but we were constantly confusing ourselves and cracking up when we arrived at ridiculous amounts. Those decimal points pop up in the oddest places.
After further calculations and deliberations, here we are with 11 kg of flour, 0.4 kg of yeast and 1.3 kg of butter. That’s just to have a loaf of fresh bread every day. Then add 60 cans of beans, 4 kg rice, 4 kg pasta and on and on. Several trips to the store later - which in itself is an adventure from the marina - and we are in good shape on the staples. Fruits, veggies and other fresh foods will be secured in Panama City, once we’ve transited the canal and are getting ready to cast off.
[The picture of the croc in the water is courtesy Kicki. She arrived in the dark on Tuesday, got up the next morning, looked out the port hole to check out the surroundings and concluded “This is quite jungly… wonder if there are snakes and crocodiles here?”. The next moment the fine fellow in the picture swims by. Yes, Panama is jungly and has crocodiles, big ones!]
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