{"title":"Galley","description":null,"products":[{"product_id":"the-boat-galley-handy-kitchen-reference-cheat-sheet-booklet-27-charts-us-metric-weight-liquid-temp-conversion-for-baking-and-cooking-pressure-cooker-times-vegetable-storage","title":"Handy Kitchen Reference: Cooking Cheat Sheet Booklet","description":"\u003ch2\u003eThe Galley Cheat Sheet: Conversions, Substitutions, and Cooking Times\u003c\/h2\u003e\n\u003cp\u003eThe Handy Kitchen Reference is a waterproof, spiral-bound booklet of 27 charts that answers the cooking questions recipes leave out, from doubling or halving a recipe to swapping an ingredient you ran out of, with no phone and no signal needed. In a boat galley, that's the point: you've got flour on your hands, you're at anchor with no internet, and the recipe is in grams. Flip to the chart, get the answer, and wipe any splatters right off the page. It even covers the galley questions most kitchen charts don't, like watermaker readings and disinfecting your water tank.\u003c\/p\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHalve, third, double, or triple any recipe: one chart gives every new measurement, and the next shows easy ways to measure the odd amounts.\u003c\/li\u003e\n\u003cli\u003e27 charts, listed on the cover so you can turn straight to the one you need.\u003c\/li\u003e\n\u003cli\u003eUS and metric conversions for volume, weight, liquids, and dry ingredients, plus US vs. Imperial gallons.\u003c\/li\u003e\n\u003cli\u003eSubstitutions for butter and oil, fresh and dried herbs, and thickeners.\u003c\/li\u003e\n\u003cli\u003eHow long produce lasts with and without refrigeration.\u003c\/li\u003e\n\u003cli\u003eMeasure without measuring spoons, using your hand or a soda can.\u003c\/li\u003e\n\u003cli\u003eCooking times for pasta, rice, couscous, and the pressure cooker.\u003c\/li\u003e\n\u003cli\u003eWatermaker TDS readings, and how much bleach to disinfect drinking water.\u003c\/li\u003e\n\u003cli\u003eWaterproof and greaseproof pages that wipe clean, with a lay-flat spiral binding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt's the quick answer, not a cookbook: how many eggs make half a cup, how much water for a cup of brown rice, the smoke point of olive oil versus canola, how many glasses are in a bottle of wine. The answers are in the booklet instead of on a screen you have to wipe off and keep charged, and they work just as well in any kitchen ashore.\u003c\/p\u003e\n\u003ch5\u003eWhat's Inside\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eConversions:\u003c\/strong\u003e US and metric by volume and by weight, US and metric liquid measures, US and Imperial gallons, and dry ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasuring:\u003c\/strong\u003e rules of thumb (a clove of garlic, a lemon's worth of juice, a pound of flour), a chart to make 1\/3, 1\/2, double, or triple a recipe, easy ways to measure the odd amounts that result, hand measures, measuring butter, and beer, wine, and liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried vs. fresh herbs, thickeners, oil and butter substitutions, knife cuts, and the weight and volume of vegetables.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStoring produce:\u003c\/strong\u003e how long fruits and vegetables last with and without refrigeration, shortest to longest.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e pasta, noodles, rice, and couscous; oil smoke points; appliance, candy, and instant-read thermometer temperatures; and three pages of pressure cooker times.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater aboard:\u003c\/strong\u003e watermaker TDS readings and pressures, and bleach amounts to disinfect water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eBuilt for the Galley\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWaterproof, greaseproof paper:\u003c\/strong\u003e splatters wipe right off, and the pages won't tear or crumple.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLay-flat spiral binding:\u003c\/strong\u003e stays open on the counter while you cook.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e8.5\" x 5.5\" size:\u003c\/strong\u003e fits in a drawer, and the print is large enough to read at a glance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eMade in USA\u003c\/h5\u003e\n\u003cp\u003eDesigned and printed in the USA on American-made recyclable synthetic paper, using soy-based inks, at a facility that runs entirely on wind power. 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This isn't hardship food: it's good everyday meals you can keep making for weeks or months.\u003c\/p\u003e\n\u003ch2\u003eAt a Glance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eNo refrigerator or cooler needed: the methods don't assume you have either.\u003c\/li\u003e\n\u003cli\u003eHow to buy and store more than 45 fruits and vegetables, from onions and potatoes to lettuce, berries, and avocados, plus ways to stretch your fresh produce.\u003c\/li\u003e\n\u003cli\u003eMeat and seafood: canned, shelf-stable, freeze-dried, and vacuum-sealed, plus canning your own meat and cooking canned meat so it keeps its flavor and texture.\u003c\/li\u003e\n\u003cli\u003eMilk, cream, butter, cheese, and eggs: what keeps at room temperature, how to store unrefrigerated eggs, and how to make yogurt, sour cream, and ricotta from shelf-stable ingredients.\u003c\/li\u003e\n\u003cli\u003eWhich condiments don't need refrigeration, and the clean spoon rule that keeps them good longer.\u003c\/li\u003e\n\u003cli\u003eOver 60 main dish ideas, 28 recipes, and a sample four-day meal plan.\u003c\/li\u003e\n\u003cli\u003eHow to choose and set up a cooler for food, if you do have one.\u003c\/li\u003e\n\u003cli\u003eThe third edition adds storage for over 25 more fruits and vegetables and 17 more recipes.\u003c\/li\u003e\n\u003cli\u003ePaperback, 171 pages, or a PDF you can download right away.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eThe Author, Carolyn Shearlock\u003c\/h5\u003e\n\u003cp\u003eCarolyn Shearlock, a lifelong adventurer and cruiser, brings real-world expertise to \u003cem\u003eStoring Food Without Refrigeration.\u003c\/em\u003e These practical, proven methods have been developed and refined over years of hands-on experience in challenging conditions.\u003c\/p\u003e\n\u003cp\u003eThe food storage techniques in this book aren't something Carolyn tested for a few days or in an air-conditioned kitchen. She's honed them through a lifetime of adventures: tent camping for four months without even a cooler (twice!), week-long canoe trips, nine weeks camping in Africa, ten weeks traveling across the western U.S. (with a cooler that time!), and close to a hundred shorter trips.\u003c\/p\u003e\n\u003cp\u003eAdditionally, she lived aboard a sailboat for 17 years with such a tiny refrigerator that most of her family's food had to be stored outside it.\u003c\/p\u003e\n\u003cp\u003eIn short, Carolyn knows what works, and the little tips that make the difference between success and failure.\u003c\/p\u003e\n\u003ch5\u003ePaperback or PDF\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrint Version:\u003c\/strong\u003e 171 pages, designed and printed in the USA.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePDF Version:\u003c\/strong\u003e Available to download immediately from your purchase confirmation or download later with instructions sent by email. No shipping required.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"The Boat Galley","offers":[{"title":"Paperback","offer_id":41140798980234,"sku":"SFWR-PAPERBACK","price":14.99,"currency_code":"USD","in_stock":true},{"title":"PDF download • No shipping","offer_id":42502359613578,"sku":"TBG-SFWR-PDF","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5544\/7946\/files\/SFWR-3rd.jpg?v=1734036343"},{"product_id":"eating-well-with-a-tiny-fridge","title":"Eating Well With A Tiny Fridge","description":"\u003ch2\u003eEat Real, Fresh Meals From a Tiny Fridge\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eEating Well With A Tiny Fridge\u003c\/em\u003e is a self-paced online course, plus a downloadable companion book, that teaches you how to eat satisfying, fresh meals aboard when your refrigerator is no bigger than a bar fridge and the next grocery store may be days or weeks away. It's the organized, boat-tested system for making the most of the cooling space you have, safely storing eggs, dairy, and produce outside the fridge, and provisioning so food stops spoiling and starts lasting. If your fridge fills up fast and the lettuce turns to slime before you can use it, this course is built for exactly that problem.\u003c\/p\u003e\n\u003cp\u003eIt's taught by Carolyn Shearlock, who refined these strategies over 17 years of cruising and cooking with a small refrigerator, so the methods come from real galleys in real conditions, not from a land kitchen with unlimited cold storage.\u003c\/p\u003e\n\u003ch2\u003eWho It's For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eYou want satisfying, healthy meals aboard, but your fridge is tiny and you don't want to stop for groceries every few days.\u003c\/li\u003e\n\u003cli\u003eYou're tired of produce and leftovers going bad too quickly and want to store food safely with limited refrigeration.\u003c\/li\u003e\n\u003cli\u003eYou're heading somewhere remote and want to provision for longer stretches without constantly worrying about what's in the fridge.\u003c\/li\u003e\n\u003cli\u003eYou want to stop stressing over food and feel confident about how you store and plan it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat You'll Learn\u003c\/h2\u003e\n\u003ch3\u003eMaximize the Refrigerator Space You Have\u003c\/h3\u003e\n\u003cp\u003eA small marine fridge works against you when it's overpacked: airflow drops, food gets forgotten, and spoilage speeds up. You'll learn what genuinely needs to be refrigerated, what can come out, and how to use smaller containers and smarter organization so every inch earns its place and meals feel abundant rather than cramped.\u003c\/p\u003e\n\u003ch3\u003eStore Food Safely Without Refrigeration\u003c\/h3\u003e\n\u003cp\u003eMuch of what most people refrigerate doesn't have to be. You'll learn how to safely keep eggs, hard cheeses, butter, many condiments, and a wide range of produce outside the fridge, how climate affects what's possible, and how to make fresh items like sour cream, yogurt, and sprouts from non-refrigerated ingredients.\u003c\/p\u003e\n\u003ch3\u003eKeep Produce Fresh Longer\u003c\/h3\u003e\n\u003cp\u003eMost spoilage aboard comes from trapped moisture, poor airflow, and bruising. You'll learn moisture and airflow control, how to separate items that shouldn't sit together, and how to think in produce-lifespan order, eating the delicate items first and saving the long-lasting ones, so you can build meals around what's still good instead of throwing food away.\u003c\/p\u003e\n\u003ch3\u003eProvision and Plan for Longer Trips\u003c\/h3\u003e\n\u003cp\u003eWith the right system you can go up to three weeks between grocery stops and still eat real, varied meals. You'll learn how to provision strategically, build meals around flexible shelf-stable staples, stretch what you have, and plan for stretches when re-provisioning is uncertain.\u003c\/p\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep-by-step online course:\u003c\/strong\u003e The core module, \u003cem\u003eMaximizing Your Refrigerator Space Step-by-Step\u003c\/em\u003e, walks you through reorganizing your fridge, making the most of limited space, and storing commonly refrigerated foods outside the fridge. More than 80 photos guide you through every step.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompanion ebook, \u003cem\u003eStoring Food Without Refrigeration\u003c\/em\u003e:\u003c\/strong\u003e A downloadable 229-page reference (updated 3rd edition, September 2024) covering how to safely store fresh meat, seafood, produce, dairy, and more without refrigeration. It includes over 60 main-dish ideas and 40-plus everyday recipes, techniques for making sour cream, yogurt, and ricotta, guidance on shopping and meal planning for longer trips, and a four-day sample meal plan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduce longevity chart:\u003c\/strong\u003e A handy chart ranking produce from shortest- to longest-lasting, so you can plan which fresh items to use first and which to save for later in a trip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEditable provisioning spreadsheet:\u003c\/strong\u003e A bonus inventory and provisioning spreadsheet with instructions for calculating exactly how much food and how many ingredients you'll need for any trip. You can save it, edit it, and reuse it for every passage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoat Galley Cookbook sample:\u003c\/strong\u003e A bonus selection of 33 boat-friendly recipes from \u003cem\u003eThe Boat Galley Cookbook\u003c\/em\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eOne Organized System Instead of Scattered Tips\u003c\/h2\u003e\n\u003cp\u003eThere's no shortage of free advice about boat food storage, but it's scattered across forum threads, videos, and blog posts, often assumes a full-size home refrigerator, and rarely fits together into a system you can actually follow. This course gathers the refrigeration, storage, and provisioning pieces into one place, in a sensible order, from someone who has lived with a tiny fridge for years. You get the organized version of what would otherwise take seasons of trial, error, and wasted groceries to figure out, and a reference book and spreadsheet you keep and return to whenever you provision.\u003c\/p\u003e\n\u003ch2\u003eFormat and Access\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimarily text with photos and diagrams:\u003c\/strong\u003e No videos and no filler. The written format is easy to skim, search, and refer back to while you're shopping, reorganizing lockers, planning a passage, or cooking, which is exactly when you'll want it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSelf-paced:\u003c\/strong\u003e Work through it on your own schedule, with no set times or deadlines, and revisit it whenever you need to.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorks on any device:\u003c\/strong\u003e Take the course on a phone, tablet, laptop, or desktop.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDownloadable reference you keep:\u003c\/strong\u003e The companion book and the provisioning spreadsheet are downloadable files you can save to your devices and use even when you're offline or far from a connection. (The online course itself is web-based and needs an internet connection to view.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLifetime access:\u003c\/strong\u003e Return to the material whenever you need it, including all future updates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout the Instructor: Carolyn Shearlock\u003c\/h2\u003e\n\u003cp\u003eCarolyn Shearlock has 17 years of experience cruising and preparing meals with a small refrigerator, developing and refining the techniques in this course meal by meal. She has sailed more than 14,000 miles in the Sea of Cortez, Pacific Mexico, Central America, Florida, and the Bahamas. She is the founder of The Boat Galley, the author of \u003cem\u003eThe Boat Galley Cookbook\u003c\/em\u003e and \u003cem\u003eStoring Food Without Refrigeration\u003c\/em\u003e, and an instructor at Cruisers University at the Annapolis Boat Shows.\u003c\/p\u003e\n\u003ch2\u003eDetails\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Self-paced online course (primarily text with photos), plus a downloadable companion ebook and spreadsheet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCourse module:\u003c\/strong\u003e Maximizing Your Refrigerator Space Step-by-Step, with 80-plus photos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompanion book:\u003c\/strong\u003e \u003cem\u003eStoring Food Without Refrigeration\u003c\/em\u003e, 229 pages, 3rd edition (September 2024)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecipes and meal planning:\u003c\/strong\u003e 60-plus main-dish ideas, 40-plus recipes, a four-day sample meal plan, plus a 33-recipe cookbook sample\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBonus tools:\u003c\/strong\u003e Editable provisioning and inventory spreadsheet; produce longevity chart (shortest- to longest-lasting)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTopics:\u003c\/strong\u003e Maximizing tiny-fridge space; storing eggs, dairy, and produce without refrigeration; moisture and airflow control; produce-lifespan planning; provisioning for two to three weeks between stores\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInstructor:\u003c\/strong\u003e Carolyn Shearlock, 17 years aboard, 14,000-plus miles, founder of The Boat Galley\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccess:\u003c\/strong\u003e Lifetime access, including all future updates; works on phone, tablet, laptop, and desktop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Cruisers and liveaboards with small marine refrigerators, anyone provisioning for multi-week trips, and anyone tired of spoiled produce and constant grocery runs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCourse last updated:\u003c\/strong\u003e May 30, 2026\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Boat Galley","offers":[{"title":"Immediate Access • No Shipping • All On Demand","offer_id":42994303041674,"sku":"EW","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5544\/7946\/files\/Eating-Well-500-x-500-3.jpg?v=1752086894"},{"product_id":"provisioning-meal-planning-and-food-storage","title":"Provisioning, Meal Planning, and Food Storage for Boaters","description":"\u003cp\u003e\u003cstrong\u003eProvisioning, Meal Planning, and Food Storage for Boaters\u003c\/strong\u003e is a self-paced online course that teaches you a complete, step-by-step system for working out what food to buy, how much to take, how to plan meals that survive a change of plans, and how to organize and stow it all on a boat. It is built for cruisers and liveaboards provisioning for anything from a weekend out to a months-long passage, and it is especially for the first-timer staring at an empty galley with no idea where to start. If the thought of stocking a boat for an extended trip feels overwhelming, this course replaces the guesswork with a method you can follow from your first shopping list to a fully stocked, organized galley.\u003c\/p\u003e\n\n\u003cp\u003eProvisioning a boat is not one problem; it is several at once: how much to buy, what your crew will actually eat, where to put it all, how to plan meals flexibly, and how to shop in a town where you have never set foot. There is plenty of scattered advice online, but piecing it together leaves most people more confused, not less. This course pulls all of it into one organized place, in the order that actually makes sense, taught by someone who has done it for decades.\u003c\/p\u003e\n\n\u003ch2\u003eWhat You'll Learn\u003c\/h2\u003e\n\n\u003ch3\u003eFigure Out How Much to Buy\u003c\/h3\u003e\n\u003cp\u003eThe hardest question for almost every first-timer is simply \"how much?\" The course walks you through finding out what you and your crew genuinely like, understanding quantities, and working out how much to take so you avoid both running short and overbuying. It also covers the tricky bits that trip people up, from the trade-off between package size and cost to the fact that provisioning is not just food.\u003c\/p\u003e\n\n\u003ch3\u003eBuild a Provisioning List That Works for You\u003c\/h3\u003e\n\u003cp\u003eTurn all of that into a realistic, customized list rather than a generic one. You'll get practical guidance for the actual, physical list, plus the special considerations that are easy to forget, like snacks and sundowners. An included downloadable inventory and provisioning spreadsheet helps you track what you use and turn it into a shopping list.\u003c\/p\u003e\n\n\u003ch3\u003ePlan Meals (or Not) Without the Stress\u003c\/h3\u003e\n\u003cp\u003eDecide whether full meal planning is right for you, and learn flexible alternatives that keep you organized and well-fed when plans change. The course covers ingredient flexibility, building around core ingredients, the \"unplanned\" meal-plan approach, fallback \"cheater\" meals, and meal planning specifically for a charter.\u003c\/p\u003e\n\n\u003ch3\u003eOrganize and Stow It in a Boat's Real Spaces\u003c\/h3\u003e\n\u003cp\u003eA boat offers storage in the oddest places, under the bunk, beneath cushions, in the bilge, and fitting everything in is its own skill. You'll learn how to document the space you actually have, account for weight and balance, assign spaces, and keep an inventory so nothing gets lost or forgotten. The course also covers using a small or oddly shaped boat fridge efficiently, fitting more fresh food than your fridge space allows, special storage for knives and spices, and the \"magic container\" principle for spaces that need permanent organization.\u003c\/p\u003e\n\n\u003ch3\u003eShop With Confidence, at Home and in Unfamiliar Ports\u003c\/h3\u003e\n\u003cp\u003eKnow what to stock up on, when, and where, whether you're provisioning for the first time before you leave or restocking far from a big grocery store. The course covers first-time provisioning, the challenges of reprovisioning along the way, the signals that tell you it's time to find a store, de-provisioning and inventory, and major restocking in places you don't know.\u003c\/p\u003e\n\n\u003ch3\u003eManage Garbage, Gear, and the Realities of Galley Life\u003c\/h3\u003e\n\u003cp\u003eRound it out with the practical side of living aboard: minimizing and storing trash aboard, the cooking-fuel options and galley tools worth having (this is hardware and safety, not a cooking lesson), safety while cooking on a moving boat, and a clear-eyed look at the truisms and myths of galley life, from how weather rules everything to seasickness, space, and water.\u003c\/p\u003e\n\n\u003ch2\u003eHow the Course Is Built\u003c\/h2\u003e\n\u003cp\u003eThe course is organized into 9 modules covering 42 topics, presented in a written format with helpful photos. It is text rather than video on purpose: provisioning is something you refer back to while you're making a list, reorganizing a locker, or standing in an unfamiliar store, and written lessons are far easier to skim, search, and return to than a video you have to scrub through. You can move through the modules in whatever order suits you. The lessons are a step-by-step system grounded in real cruising experience, not a loose collection of tips, and several include hands-on activities that turn the ideas into your own plan.\u003c\/p\u003e\n\n\u003ch2\u003eWhy a Course Instead of Piecing It Together Free\u003c\/h2\u003e\n\u003cp\u003eYou can find provisioning advice scattered across forums, blogs, and videos, and much of it is good. The problem is that it's fragmented, contradictory, and aimed at someone else's boat and trip. The value here is having the whole process in one trustworthy place, in a sensible order, from a cruiser who has done it for decades, so you spend your time provisioning instead of hunting for the next half-answer. Experienced cruisers tell us it still teaches them something new, often in how they organize and stow what they buy.\u003c\/p\u003e\n\n\u003ch2\u003eWho It's For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst-timers\u003c\/strong\u003e prepping for a big trip with no idea how to plan meals, build a provisioning list, or figure out how much to buy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCruisers overwhelmed by boat storage\u003c\/strong\u003e, worried they'll forget something important or can't picture fitting it all aboard.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnyone tired of scattered online tips\u003c\/strong\u003e who wants a step-by-step system instead of a pile of conflicting advice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCruisers and liveaboards\u003c\/strong\u003e who want to feel confident they'll have what they need aboard without wasting money, space, or food.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe approach adapts to dietary preferences and to food you already have aboard rather than asking you to start over, and it scales to your boat: the method works whether you have generous storage or very little.\u003c\/p\u003e\n\n\u003ch2\u003eYour Instructor\u003c\/h2\u003e\n\u003cp\u003eThe course is taught by Nica Waters, who has been cruising for over 30 years and has provisioned for everything from weekend trips to months-long passages, including two Caribbean loops, a transatlantic crossing, and a Pacific crossing to French Polynesia. A former teacher, she has taught provisioning at Cruisers University at the Annapolis Sailboat Show. Her strategies come from decades of working out what does and doesn't work aboard her 28-foot boat, Calypso, proof that even on a small boat, with a good system, you can carry everything you need.\u003c\/p\u003e\n\n\u003ch2\u003eDetails\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Online, self-paced course; written lessons with photos (no video)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStructure:\u003c\/strong\u003e 9 modules, 42 topics, with hands-on activities\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCovers:\u003c\/strong\u003e How much food to buy, building a provisioning list, flexible meal planning, charter meal planning, organizing and stowing food in a boat's spaces, weight and balance, using a small boat fridge efficiently, fitting fresh food in limited space, inventory, first-time and en-route reprovisioning, shopping in unfamiliar ports, garbage management, cooking-aboard gear and safety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e A downloadable inventory and provisioning spreadsheet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e First-time cruisers, liveaboards, and anyone provisioning for trips from a weekend to several months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccess:\u003c\/strong\u003e Self-paced; go through modules in any order; updates to the course included at no extra cost\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInstructor:\u003c\/strong\u003e Nica Waters, cruising 30+ years aboard the 28-foot Calypso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLast updated:\u003c\/strong\u003e June 2025\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Boat Galley","offers":[{"title":"Immediate Access • No Shipping • All On Demand","offer_id":45445073076362,"sku":"PROVISIONING","price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5544\/7946\/files\/ProvisioningCourse-500-x-500.jpg?v=1757855474"}],"url":"https:\/\/products.theboatgalley.com\/collections\/galley.oembed","provider":"The Boat Galley Store","version":"1.0","type":"link"}