Eating properly while you’re on passage is essential to maintain good health... but also for maintaining the morale and cohesion of the crew. Obviously, bigger multihulls offer larger galleys and better storage capacities.
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Published on 24/01/2020
By
Emmanuel van Deth
Issue:
170
Published:
Mar.
/
Apr.
2020
When we talk about cooking on board, two camps emerge: those who attach great importance to the subject, and the others, who are more interested in the latest chart software or the big new spinnaker that lets them gain an extra knot or so... The subject isn’t necessarily of prime importance if you’re only going coastal cruising - revictualling ashore and enjoying the restaurants is always an option. But the situation changes when you cast off for a three-week passage. A few figures, looking at a crew of 4 people: 252 meals and 168 liters (44 US gal) of drinking…
