Real food at sea, is it possible?

Offshore coach Stuart Greenfield provides an overview about onboard food:

There is a difference between fueling a crew and feeding one. One keeps them going. The other keeps them human.

It was somewhere off the west coast of Scotland, late afternoon, cloudy, damp beating hard before a building north northwesterly, when the four of us smelled it. Not the sea. Not the diesel. Bread.

Fresh bread, on a damp leaking race boat, in the late afternoon in a steady 25 knots with the thought of another 10 days of it, it lifted our spirits … a bit, even if we knew it was another ground hog day!

I was racing Morning After a classic S&S 34 yacht that I, with help, had spent rebuilding during COVID in barn on the Isle of Wight. With 4 crew we were in the latest Round Britain and Ireland Race one of the most demanding offshore events in the British calendar, 2,000 miles of open coast, tidal gates, and weather systems stacking up off the Atlantic like freight trains. – Full report