Preparations

 

 

 

 

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Sondra, Skip, and crew vacuum packed and froze A LOT of meat for the journey, and eggs specially "oiled" to preserve longer without refrigeration.

 

 

 

Sondra's packing notes: (Sondra is an experienced long distance sailor in her own right)

 

1.  Eggs can be kept fresh if oil rubbed with Food grade mineral oil and stored fat side up.  As food in refrigerator diminishes any eggs left in dark closed drawer could be relocated to refrigerator.

 

2.  Freezer is stocked with 75 bags of meats to plan meals with white or brown rice, dried mixed beans or top ramen.  Canned vegetables and fruits were decided upon by crew to use 4-6 lb cans for better storage space.  What is not used can be stored in sealed bags for refrigerator storage .

3.  The boat was provisioned with about 430 lbs of canned fruit & veggies.  6 lbs raw carrots, 20 lbs fresh potatoes, 10 lbs fresh apples, 6 heads cabbage.  Only carrots need refrigeration.  Cabbage is good for up to 30 days in cool dry storage.

4.  70 containers of 32 oz real milk (unrefrigerated until opened). Milk was located at The Dollar Stores (5)  for $1.25 ea .   Research proved “The Chef Store” was best for most provisioning.

5. Tango has a bread maker with boxed sourdough bread mix, just add warm water, flour bag and yeast pouch.

6. Provisioning store in Nome is as big as a Fred Meyer for reprovisions as needed at a much higher cost as Tango moves North.
Fresh fruits, veggies eggs and fish/meats whenever they see a good store.  Nome and 2 Villages further east will have some items, like needed toilet paper !