I’ve been preparing food for long term storage for our South Pacific adventure by canning meats and making cheese between sewing canvas for clients. Yep, cheese too. I’m officially a meadow muffin of the sea. Or perhaps a Prairie Chicken of the Pacific. I can make cheese wheels that will store for a year or more for the cost of 2 gallons of milk. At least I am trying to make cheddar, but haven’t tasted the aged product yet, it needs to age a couple of months. But I can whip up a pound of cream cheese for yummy consumption the next day.
In addition to canning and cheese making adventures, we are buying about 25% more food than we need on our weekly grocery trips to add to our provisions.
We are trying to avoid last minute sticker shock for provisions. My goal is to have the larders stocked up with 6 months of storable food. I think we are at the 2 month mark, if we catch a few fish.
I can hear you now “Lauri... (really, you sound just like my mother) certainly they have food in the South Pacific". Yes, that’s my understanding too, but rumor has it that most everything is 3 to 10 x what we pay for it here, not to mention the low prices we became used to in Mexico. If we are to afford this grand adventure, this pre-planning must put a dent in the overall cost. And the rumor of no cheese… well we just can’t have that.
So with no fanfare and very small investment, I entered the world of preppers. They seem to have the answer to just about any modern day requirement for off-grid living. Cheese, no problem. Chicken, easy peasy. Even bacon, butter and bread can be canned. I’m not saying I will tackle it all, we are after all, leaving in March.
But given time and opportunity, anything is possible!
We will be in the Port of Los Angeles (specifically in Yacht Haven Marina, Wilmington) until the 17th of December. Dois has been trying to find a more appropriate way to carry our new anchor, affectionately referred to as "the small volkswagen hanging on the bowsprit" (see below). He thinks he's close to a miracle. The plan is to jump off North America from San Diego in the spring of 2017. We'll sail south for roughly 3000 miles, reaching the Marqueses in April. It would be far more pleasant and infinitely warmer to stage up in Mexico, but we are trying to make sure Ginger is in the States for at least 6 months to make her more desirable in Polynesia and beyond.