< With thanks and appreciation for anyone willing and able to "do without and make do, "?AND willing to share tips, > I cruised for years in the 70's including several Atlantic crossings with no refrigeration. Yes, for long term protein you either need to learn to catch fish or to like canned meat. However, a beef roast marinated in oil and vinegar salad dressing will keep for a week under a lower berth, even cruising the west coast of Florida in the summer when the water isn't cool. Eggs are no problem coated in Vaseline and will last for a month or more in the Atlantic. Buy veggies and fruit from a farmers market and don't clean off any of the dirt or foliage and store in a hammock so there is air flow around them. I learned this trick from a farmer in Bermuda on one of my crossings; we had fresh food four weeks later. For offshore races like the St. Pete to Ft. Lauderdale, typically four days in a smaller boat, we would make quiche of a size which would fit on the top of a Forespar sea swing single burner stove, freeze them, throw them under a bunk, each wrapped in four layers of tin foil, then heat them up on the top of the stove each morning. The highlight going upwind in the Gulf Stream in a NE'er on a 30' Half Tonner was being the chosen one to heat up the quiche in the morning. One of the best meals I ever had offshore was stew our cook made as we slammed upwind - I hate Nor-Easters - in an Annapolis to Newport Race. It was incredibly good and it wasn't till I looked in the trash can that I discovered it was Dinty Moore, doctored with fresh garlic and herbs. A staple on crossings was mac & cheese, made properly from a roux and real cheese, with just a bit of cured meat thrown in for flavor. Canned Danish bacon is quite good and air dried Salami lasts a long time. Bread was never an issue as making fresh is easy, either in a Dutch oven if all you have is a stove or in an oven. Chose a simple recipe that is temp tolerant or just make rolls. Pre-make casseroles, such as Beef Bourguignon, freeze and keep in a cooler. They'll last a week and all you have to do is heat them up, or just put into a glass container well sealed and put in the engine room for a couple of hours while you travel - I don't do possum on the manifold. Lin and Larry Pardey have mastered the art of minimalist travel and written endlessly of the virtues and how-to's. These skills are like riding a bike; once leaned, never forgotten, although I don't practice these skills very often anymore, having been lured to the dark side racing on a Swan 77 with a full time european chef. Robert Phillips, Managing Director Doyle Sailmakers BVI, Ltd Tel: +284-494-2569 Mobile: +284-541-2206 VOIP US Tel: 423-285-8752 Skype: doylebvi