Galley Guide: Solar Cooking

(January/February 2018) A long, long time ago, on a dock far, far away I had my first taste of solar cooking. It was Baja Mexico in Spring. The sun arched high into the cloudless sky every day and, while attempting to keep the cabin cool, we cooked almost all our

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Galley Guide

Holidays Onboard  (published Dec/Jan 2016-17) Perhaps one of the most difficult things about being a voyaging sailor is being away from friends and family for long periods of time. It’s true that modern technology helps ease the feelings of isolation but many sailors still struggle, especially during the holidays. I

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Galley Guide: Sprouting and Yogurt Making

Over the years, and much experimentation, I have adopted two regular galley activities that not only keep meals interesting but, most importantly, give our diets a healthy boost; sprouting and yogurt making  (published April 2016) I am always searching for ways to expand and enrich the menu onboard while keeping

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Galley Guide: Healthy Entertaining

Whether you're inviting people over, are meeting on the beach du jour or are setting up on the dock, here are a few ideas to make your next sunset get-together a little less stressful and a little more happy and healthy  (published December 2015) Impromptu gatherings are pretty standard among

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The Voyaging Galley

During their voyage around the world, they experienced cultural immersion through the local cuisine  (published June 2013) When my husband Seth and I first set out on our global circumnavigation, I thought almost solely of the sailing. I envisioned great stretches of ocean with only a bird to break the

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Fresh for the Oven

Baking the best bread at sea  (published June 2012) Nothing beats the taste, texture and aroma of a loaf of freshly baked bread. But baking at sea is, if not a challenge, at least difficult. For a long time, I made bread following the conventional wisdom of my Jewish grandmothers:

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Quick, Easy and Good

Convenience foods for the offshore sailor  (published November 2012) Sure, we’d all like to be accomplished galley chefs, amazing and delighting the crew with our ability to whip up delicious meals regardless of the boat’s angle of heel. But let’s face it—sometimes, just being in the galley while underway is

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Food Heresy Offshore

(published March 2012) When provisioning for our recent (and first) trans-Atlantic voyage on Equilibre, our Catana 381 catamaran, I did the usual due diligence by reading magazines and books and trolling the Internet for advice. The suggestions were predictable: keep it simple, think practically and avoid glass containers. Textured vegetable

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