#6. FALKEN | Galapagos to Marquesas | Food

April 17, 2026 | Food!

With two thirds of this passage complete already I have been reflecting upon the gargantuan task of provisioning and meal planning and the learning curves in relation to food as our voyage has progressed. Any professional sailor responsible for provisioning will have felt the nagging fear that there simply isn’t enough food for the duration, no matter the level of planning. Add to that the unknown variable of how much the crew will consume (this can vary massively) and the whole management of stores concept becomes an epic undertaking.

We consume the meats first in order of safe storage, starting with chicken then moving through the pork and beef and relying on the trusty cured sausages to keep things interesting further along. Vegetables most certainly have a hierarchy in terms of longevity with cabbages, carrots, onions and potatoes lasting longest. A good old fashioned coleslaw is always well received in latter days and is a refreshing option in the heat of the tropics.

Keeping the snack cupboard refreshed and making sure the day fridge has plenty of lunch options are daily considerations alongside topping up the breakfast cereals and rotating dry stores from the less convenient parts of the boat to the more accessible areas within the galley. Cooking for 11 people in this heat with a following sea is a constant workout and on average requires two and a half hours for a decent dinner prep. The dangers of boiling water and hot oil are ever present and traffic through the galley needs careful management.

This is just one of the many aspects of running a safe and efficient boat but given that on a sailing boat, the crew are the engine, providing healthy, nutritious and varied meals is a vital component that is often overlooked.

As each day passes the task of being creative gets trickier and the notion of reaching a restaurant becomes more and more enticing. Not long now!

- Emily | Mate on FALKEN