This has been a pretty typical conversation for me lately:

“I’m sailing to Hawaii alone this summer.”

“What are you going to eat?”

It’s funny that that’s the first thing most people think of. Or maybe I just hang around people who are primarily concerned with food.

I experimented with various flavors of canned chili on my qualifying cruise, but I really need to hammer down quantities, volumes, storage, etc… if I want to be prepared when it’s time to leave Seattle. I’ve tried a couple freeze-dried packaged meals, but most of them are way too salty, and you have to put water in them, which doesn’t save much on weight.

Some of the entrants in the last race were raving about MREs and “Heater Meals”, but the excessive packaging seems like a lot of waste to me, and I’ll have a pretty efficient propane stove on the boat. But I imagine there’ll be times when I don’t want to cook and need to get some hot food in me.

Keep on reading for my 21-day menu…

Menu de la Traversée

Days 1-16:

6 fresh bananas
10 fresh oranges
4 onions
4 tomatoes
1 loaf of bread
1 pack of pita
1 ham
2 saucissons
12 eggs
2 packs oatmeal
2 bags cereal
1 quart milk
1 jar jam
1 jar nutella
6 cans chili
4 cans tomato paste
3 cans beans
2 cans fruit

2 jars of sauerkraut
4 packs of pasta
6 heater meals or MREs

various bulk dehydrated foods

Days 17-19:

9 freeze dried meals

Days 19-21:

3 emergency rations (ewww!)


dried fruit
granola bars

Serendipitously, the desire to stay out of freeze-dried and emergency ration territory encourages me to keep the boat speed up.

The bigger challenge is going to be planning for the return. This leg will be almost 50% longer, with another hungry person to account for, so we’ll need to triple the provisions, and it’ll all have to be sourced in Hanalei and ferried to the boat by rowing dinghy!